Cheddar Scallion Bread

On a grocery shopping trip, I bought cheddar cheese thinking that I will make mac and cheese with cauliflower. But Cauliflower got converted into delicious curry by my hubby.  I have to blog about his way of cooking as well as recipe of delicious curry in coming episode of blogging.

I decided to make bread with cheddar cheese.  Bread making gives me happiness in three steps, when I see the yeast working and dough doubling, I am happy thinking this is success # 1. Then next success step comes when bread bakes well and the freshly baked bread comes out with an intoxicating smell.  The third and final step comes when the bread is cut and a piece gets test tasted by my princess, if she likes it, it is a winner.

 I thought adding scallions may enhance the flavor, then   I hunted for the bread recipes containing scallion.  I saw a potato scallion recipe in bread baking apprentice, also cheddar scallion rolls in King Arthur flour website. Then found this recipe in of cheddar and Jalapeño bread from here.  If I add Jalapeño my princess can’t take it, so I decided to skip and added scallions. The scallions are new found favorites in breads.

You know, I can’t help changing a recipe while trying. My hubby says try original first and then change the recipe next time. Sorry, I won’t follow the rule.  I made this bread as adaptation from Cabot cheese golden cheddar bread recipe. Changes I made are   used homemade yogurt, honey and also added garlic powder, Parmesan cheese and scallions. One good thing about this recipe is that you need only a small amount of oil for greasing the pan. I preheated oven to 375 °F and reduced to 350 °F while baking, instead of 400 °F and reduced to 350 °F as suggested in the recipe.  I used active dry yeast compared to instant yeast as suggested by the recipe. After 55 minutes I was able to get delicious cheesy bread with scallions peaking in between.   Flavors get more intensify if you toast the bread.  I am going to keep this bread recipe in my kitchen. My hubby wants me to make the Jalapeño /  cheddar cheese bread, which I am going to try when I get a chance. Try it if you are fan of cheddar cheese, make sure to use the sharp cheddar for more flavor.

Here goes the recipe.

First grab the ingredients from refrigerator and Pantry. Grate the cheese and set aside ¼ cup of cheese back in refrigerator. Chop the green onions and set aside 3 tablespoon. 

Then in small bowl add lukewarm water and1/4 teaspoon honey and yeast, so that yeast will be happy to meet honey and they marry each other and proof well.

Measure flour, cheese, salt,  yogurt etc. I like to weigh everything in a bowl of kitchenaid stand mixer, as it will reduce number of dishes for cleaning.

Attach paddle attachment of the kitchen aid stand mixer and mix flour,  cheddar and parmesan cheese, salt, yeast, honey, garlic powder water to form a sticky but smooth dough.Remove the paddle attachment and with dough hook knead the dough well to 10-15 minutes.

Make sure dough should pass window pan test or if you press them it will smooth and shiny.

Set aside in greased bowl with greased plastic wrap and covered with kitchen towel for about 60minutes or it doubles in size. Punch down the dough and set aside for another 30 minutes. 

Then take out the dough and spread them into rectangle and roll to form a log and transfer to 9x5 loaf pan greased with oil. Add rest of cheese and green onions you kept aside. I forgot this step and did only when I was ready to bake the bread.  Let it rise for another 30 minutes or the dough rise until the rim of the loaf pan. 

At the end of second rise pre-heat oven to 375 F and bake the  bread for first 5 minutes 375F and reduce the temperature to 350F and continue to bake for about 45 minutes or until the loaf register the internal temperature of  190F. 

Remove from the oven and set aside in the pan for about 5 minutes and then transfer the bread to cooling rack.

Cut the bread only when it is completely cool. Enjoy them as sandwich or side  for  soup.

 More closer look

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 Cheddar Scallion Bread

Adapted from Cabot cheese golden cheddar bread recipe

Prep Time    20 minutes

First rise: 90 minutes

Second rise: 30 minutes

Baking time: 45 minutes   

Serves    1 loaf

 

Ingredients:
6 ounces Sharp Cheddar (about 1 3/4 cups), divided
3 tablespoon  Parmigiano-Reggiano
11/2 cup (210g) King Arthur All-Purpose White Flour
2 cup (320g)   King Arthur  Unbleached Bread flour
1 envelope(7g)  Active dry yeast ( I used Red star Yeast)
1 1/2 teaspoons salt
3/4 cup plus  2 tablespoon  water
1/2 cup Yogurt  (127g)( I used homemade one)
1 tablespoon plus  1/4  teaspoon ( 20g) honey
3/4  cup  (70g)  green onion/scallion chopped
1 teaspoon (3g) garlic powder


Steps:

Set 1/4 cup of cheese 2 tablespoon of green onions  aside and refrigerate.
In a small bowl heat ⅓ cup of  lukewarm water and add ¼ teaspoon of honey and  yeast and set aside for proofing.

In large bowl or bowl of stand mixer, add  both flour, remaining cheeses, salt ,rest of honey,  garlic powder green onions  and proofed yeast.Mix until everything combines well a sticky but smooth dough.  

Knead dough in stand-up mixer with dough hook for about 15 minutes also so that  dough should pass window pane test.

Put small amount of oil in clean bowl and add dough, turning to coat. Cover bowl with plastic wrap and place dough in warm place to rise until doubled in size, 90 minutes (placing dough in closed turned-off oven next to large pan of just-boiled water works well).

Oil 9 by 5-inch loaf pan or coat with nonstick spray. Gently turn dough out onto lightly floured work surface. Press ball of dough into rectangle, about length of pan. Fold rectangle in thirds, as if folding letter. Fold in half again lengthwise, pinching edges and ends together firmly until sealed.

Place dough seam-side-down in pan. Sprinkle top with reserved cheese and green onions. Cover loosely with wrap and let rise until about 1 inch above top of pan, about 30 to 45 minutes. Toward end of rising time, preheat oven to 375°F.

Place bread in middle of oven and bake for 5 minutes.

Reduce oven temperature to 350°F and bake for 30 to 45 minutes longer or until bottom of loaf sounds hollow when tapped or instant-read thermometer registers 190-200°F when inserted in center. Remove loaf from pan and let cool completely on wire rack.

Variations:
Variations and serving suggestions: creative additions to add separately or in combination are chopped fresh jalapenos, hot sauce, minced garlic, chopped olives, chopped sundried tomatoes and fresh herbs like basil or dill.

Serve plain or toasted with soups, or to add a cheddary bite to classic sandwiches like BLT’s, tuna or chicken salad, or avocado-tomato. Toast any leftovers into cheese croutons for salads, soups or snacking.

Linking this delicious   bread to 
Yeast spotting
Bake your own bread
Twelve loaves hosted by Elisabeth and Lora

 Alea and April's  Gallery of Favorites

Foodie Friends Friday
Bake Fest

 

Spicy Mushroom Stir fry

My love for mushroom started during my stay in Stockholm, Sweden. My advisor Prof. Rolf makes really good mushroom dishes. He loves to cook and would invite everybody in the department and will have a full course lunch in his garden.  He is the one told me that if you add a little butter and olive oil to mushrooms with a little salt and pepper, it makes an excellent side dish or you can make soup with them.  

Before that mushrooms for me meant the ones that are growing in decaying woods or the ones that comes up after the rain, but not for consumption. I always believed they are poisonous, and if you eat them you will get sick. Rolf told me that there both kinds of mushrooms are in the world, those you get it in store are really good. 

After that whenever I see mushroom, I would buy them.  My culinary journey into the world of mushroom started with button mushrooms, and now has expanded to shitake, portabella, you name it and I love all of them and would find a way to cook them. 

Nowadays mushroom isles in Hong Kong market can lure me to make dishes. 

I can show you a simplest way of cooking mushroom. Fry them in butter and oil combo, and when they are almost roasted, add little spicepowder (milagaipodi/spice powder) that accompanies the famous south Indian pancake Dosa or steamed cake idly. If you don’t have Milagai podi/spice powder in your kitchen, one solution for you is to add a little of cumin and chili powders. It is delicious by its own standard, even my 3 year old like it. 

Here I used button mushrooms, you can try it with all kinds of mushrooms and it tastes great. It is really a tasty side, you need only some gravy to finish you lunch. Last month I made mushroom ginger dumpling soup which we loved. Next is to make an Indo-Chinese dish with them.  Just like my hubby says you have kitchen, internet and blog, hence you are always going to make something or other, saying I am just trying.

So when you see mushroom in your local grocer, grab it and make this one, you are also going to love the mushrooms.  Here goes the recipe.

Grab mushroom, butter, olive oil, spice powder and salt from the pantry.

Clean the mushroom with damp kitchen towel and cut it into pieces and set aside.

In a skillet heat butter and oil and add mushroom and salt and cooked for about 15 minutes. Then add spice powder or chili and cumin powder and mix everything and switch off the flame. 

Enjoy with rice.

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Mushroom Stir Fry  with Spices

Prep Time    5 minutes

Cook Time    15 minutes

Serves    4

Ingredients:

16.oz  Chopped mushrooms( I used button

           mushrooms)

           2 tablespoon  Butter
           1 tablespoon Olive Oil

1 tablespoon of   Idly molagapodi/Spice powder

( recipe here)

( If you  don’t have spice powder  add

½ teaspoon  cumin powder + ½ teaspoon chili powder)   

Salt: ½ teaspoon  or to taste

Steps:

In a skillet, heat oil and butter add washed and wiped the mushroom and salt. Let it cook for about 10 minutes or until it starts to get roasted. Then add spice powder of spices combo  and mix everything to so that it will get combined well. Switch  off the flame  and  enjoy with rice.

Variations:

• You can  use any kind of mushrooms for this recipe.
• For vegan option use olive oil.

I am linking this delicious recipe to Hearth and Soul blog hop hosted here

Hearth and Soul Blog Hop 119: 9/25/12

Hearty Welcome to another edition of Hearth and Soul blog hop. I am happy to be part of this wonderful blog hop.  We are looking forward to a delicious, healthy, recipes as all as health related information which helps to energize our body.

We welcome posts that are shared in other events.Recipes should include healthy ingredients and can be old or new recipes or posts. Articles on real food, slow food, foraging, herbal remedies, local food, sustainable food, organics, gardening or any healthy eating information written in a positive and loving light are also welcome.

All the hosts at Hearth and Soul care very deeply about this blog hop, and make an group effort to be sure that every post is commented on. We also Pin and Tweet many of the entries. You don't find this with every blog hop, and in exchange for our efforts, we respectfully request that you include a link in the actual blog post you are sharing back to one of the hosts, either by worded link or using our badge. It is not enough to link using a communal blog party page. People rarely click on these links and it is unlikely they will find the Hearth and Soul hop using these sort of pages.

Among last week Hearth and Soul hop, few recipes requires  special mention are

1.  Kids friendly pasta salad from Miz Helen's Country Cottage
2. Cherry chocolate cookies from Gluten Free SCD and Veegie 
3. My award winning Pizza from Food and Thrift
4. DAL Jo CHillo from Food mazaa
5. Greek fruit Salad from Sahasra Recipes
6. Fennel infused onion from MJs Kitchen
7. Autumn rice from   The 21st Century House wife

Follow   Hearth and soul blog hop at 

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and Twitter

Please link  to any one of the host sites,

Alea of Premeditated Leftovers

April of 21st Century Housewife

Penny of Penniless Parenting
Elsa of  Elsa Cooks
Judy of   Savoring Today

and me

Swathi of Zesty south Indian Kitchen

One link per week, please-Must include a link back to one/any of the host sites (through worded link or badge) in individual post, not on sidebar…although we love having links on your page, as well (this benefits all of us). You will be sent a gentle reminder if no link is added to your post, we understand that sometimes people forget…but if it becomes a regular occurrence, (even though we don’t like to do it) your post may be removed. It’s just not fair to those who do take the time and show the grace to link back.-Try to link a post that you think fits into the mission. You don’t have to link up every week,link up when you can.

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Hope everybody celebrated Vinayaka Charthuthi on 19^th of this month with great enthusiasm and devotion.  I love Lord Ganesh, but also pray other deity too. You know in Hindu culture there is no shortage of Gods, you can pray to whoever you want. I like that openness of Hinduism. I grown up seeing my mom worshipping this God, and she would makes this sweet on every Friday. Someday she makes it with coconut and jaggery (unrefined sugar) alone or some time she adds some mung beans to it. Any way it is really tasty. 

We both sisters would patiently wait for my mother to finish Pooja to have this sweet. My mom says after marriage, when she left my grandma’s house, she bought a small idol of Ganesh. It is made of stone, she used to do Pooja. As years went by the idol lost one hand and shoulder, then neighbor told  my mom that you can’t keep this idol in the house, you need to replace with a new one and this one you have immerse it in sea. She did that with great pain.

But after marriage when I visited my  hubby’s  homeland, Mumbai, I saw everybody bring Ganesh  idol during this  festival and keep and worship in home for 1.5,3,5, or 7days and after that they take him on a  procession and immerse him in sea or  river called visrajan.  I admire the passion of celebrating this festival. Even though there is lot of noise pollution, still it is really fun as everybody busy cooking, worshipping the God at same passion throughout the country.

I have already blogged about my mother’s version of making this sweet, but this time I wanted to make Maharashtrian Ukadiche  Modak, the  same as  south Indian sweet Kozhukattai, but in their sweet filling they add poppy seeds  along with beautiful outer covering.  However, I am failed to make the artistic outer cover, made my version of ukadiche modak with coconut-jaggery-poppy seeds filling.  Original ratio of filling should be double the amount of outer cover. I made   3/4   of filling, yes it is delicious, poppy seeds added an extra crunch. You can increase the filling amount if you have a sweet tooth.

My princess is only interested in fillings and   not the outer cover, so she makes a hole in the middle and cleans up the filling and give me or hubby the outer covering with an expression in her face, that I  am done do whatever you want with rest?

Try this if you want a snack which is really gluten and vegan free.  Here goes the recipe.

Grab everything from your pantry. 

 First make filling .Roast poppy seeds in a sauce pan and set aside.

Heat jaggery in a sauce pot with ¼ cup and once it is melted strain jaggery water for impurities. Bring back to heat once again when water starts of dries up add coconut,  cook until they become thick mass. It took about   5 minutes. Add crushed cardamom and roasted poppy seeds switch off the flame and set aside.

 Divide the sweet filling into 9 equal pieces and roll them into balls.

 Once the filling is done, start making outer covering.

Heat 3/4 cup water in sauce pot and when it starts boiling add oil, salt and rice flour, mix everything and remove from fire.

 Once it is cool enough to touch knead well and make soft dough and set aside.

When you are ready to make sweet kozhukattai, divide rice dough into 9 equal pieces and gradually make thin disc with center being thicker and sides get thinner.  Use water and oil to rub hand to prevent dough from sticking. Once it is 2.5 to 3 inches disc then places the filling and cover completely and makes a ball.  Finish the rest of the dough in the same way.

Place a steamer with water in stove, I used steamer. When waters starts boiling place the sweet kozhukattai you made earlier in upper rack, cover and steam it for 15 minutes or until the surface become shiny.

                                                      
                                                               Print Recipe

Inippu Kozhukattai / Ukadiche Modak / Steamed rice dumpling with sweet filling. Gluten and vegan free

Prep Time    35 minutes

Cook Time    15  minutes

Serves: 9 no

Ingredients:
For cover

1 Cup rice flour

1/4  teaspoon  salt

3/4 Cup  Boiling Water

2 teaspoon  + 1 tablespoon of coconut oil

For filling

1 ½  cup freshly grated coconut

 1/2  cup Jaggery

 3 cardamom crushed

 1/2  tablespoon poppy seeds

Steps:

For filling

Lightly roast poppy seeds for about 2 minutes and set aside.

Heat jaggery in a sauce pot with ¼ cup and once it is melted strain jaggery water for impurities. Bring back to heat once again when water starts of dries up add coconut cook until they become thick mass. It took about   5 minutes.

Add crushed cardamom and   roasted poppy seeds switch off the flame and set aside.

Divide the sweet filling into 9  equal pieces and roll them into balls.

For cover

Heat 3/4 cup water in saucepan and when it starts boiling add 2 teaspoon of oil, salt and rice flour, mix everything and remove from fire.

Once it is cool enough to touch knead well and make soft dough and set aside.

When you are ready to make sweet kozhukattai, divide rice dough into 9 equal pieces and gradually make thin disc with center being thicker and sides get thinner.  Use water and oil to rub hand to prevent dough from sticking. Once it is 2.5 to 3 inches disc then places the filling and cover completely and makes a ball.  Finish the rest of the dough in the same way.

Place a steamer with water in stove, I used Idly steamer. When waters starts boiling place the sweet kozhukattai you made earlier in upper rack, cover and steam it for 15 minutes or until the surface become shiny.

Variations:

• You can use moong beans, chana dal along with coconut and jaggery mixture.

I am linking this post to
 Alea and April's  Gallery of Favorites

Foodie Friends Friday

Gluten free Fridays Recipe Party #6