I found it interesting (or sometime frustrating) when I repeat a recipe that was successfully before, and I try it for the second or third time, then the result is not quite the same. I had the experience with this bread, I made this rustic pecan bread based on a recipe (pain au levain) that I made a while ago, the only different was that I added pecan and cranberry to this recipe because Zorra, the founder of Bread Baking Day, chose a theme "Bread with Nut" to celebrate the 3rd anniversary of BBD # 31. I was hoping that I could achieve a beautiful open crumbs like you'll see on my Pain Au Levain. Somehow it didn't really turn out that way, thank goodness it tasted really good, I like the combination of pecan and cranberry together. So, I shouldn't be shy to share this bread with all of the talented people over at Susan's "yeast spotting" event.
Rustic Pecan and Cranberry Country Bread
yield 2 small or 1 large
3 tbs mature starter. For those of you who want to make your own starter or wild yeast, check out the recipe here.
¾ cups filtered water (not a tap water)
1 cup bread flour
3 cups bread flour
all the liquid levain, above
1¼ to 1½ cup filtered water
½ cup dried cranberry
2 tsp salt
June 28, 2010
June 21, 2010
Posted by Dewi at 4:19 PM
June 14, 2010
June 4, 2010
Ok, I must admit that I am not that fond of this Indian dessert. It's way too sweet to my taste and way too milky. Then why did I make it? Well, I made it because my family seem can not get over how sweet, delicious and fragrant this little balls are. I am sure some of you also have the same experience where you cook or bake something because your family really like it, right? Today, is that day where I actually make something that I am not keen of eating it. Maybe just a little taste to make sure it is eatable.
So, for those of you who really like sweet (literally really really sweet) dessert, this might just be the right dessert for you.
Recipe adapted from: The Spice Box, Vegetarian Indian Cookbook
by: Manju Shivraj Singh
make about 20 - 24 balls
2 cups instant dried milk powder
1 cup self-raising flour
1 tbs baking powder
1 tbs ghee or oil (I used melted butter)
1 cup milk
2 cups oil for frying (I used canola oil)
In a large bowl, combine all ingredients except the oil for frying. Take a small piece of the dough about the size of a walnut and form into a ball, continue with the rest of the dough. Fry in hot oil until deep brown. Drop the balls into the rose syrup, and let them cool completely while absorbing the syrup. Serve 2 or 3 gulab jamuns per person, with a few tablespoons of rose syrup.
2 cups sugar
1 cup water
2 whole cardamoms
pinch of saffron, dissolve with 1 tbs hot water
1 tsp rose water (I used 2 tsp, just because ... )
Boil the sugar, water, whole cardamom and saffron water until reach the consistency of a thin syrup, cool slightly before adding rose water.
Posted by Dewi at 2:05 PM