Onion and Olive Bialy

In the rainy weather I get quite a craving for hot bread. This time i decided to do a bialy.

You need:

For the dough

1. Maida – 3 cups
2. Active Dry yeast – 1 tsp
3. Sugar – 1 tbsp
4. Salt – 1 tsp
5. Water – 1+1/4 cups
6. Parsley - 1 tsp (dried)
7. Oil – for brushing & greasing
8. Whole wheat flour – 4 tbsp (for dusting)

For the filling:

1. Onions - 3, medium, chopped
2. Black olives - 1 cup
3. salt to taste
4. pepper to taste
5. Olive oil - 1 tsp
6. Tomato ketchup - 1/2 cup
7. Sesame seeds for topping

How to:

Filling:

1. Heat the olive oil
2. Add onions and saute till they just start turning brown
3. Add black olives and cook for 30 seconds
4. Add salt and pepper, mix well, remove from flame and keep aside

Dough:

1. Heat water to lukewarm (make sure it's not too hot or the yeast will die)
2. Add yeast, salt and sugar to the water. Cover and keep aside for 5-10 minutes (till it starts frothing)
3. In a large bowl mix maida with this yeast mixture and knead for 10 minutes. Add parsley and mix well.
4. Coat with oil and cover and keep in a warm place to rise for 2 hours
5. When the dough doubles in size, punch the air out of it and knead a little. Divide in to 8 equal parts and roll in to a ball. Dust in wheat flour.

Assembly:

1. Flatten out the dough balls and keep on a greased baking tray for the second rising. Press the rounds in the middle to create a depression that will hold the filling. The sides should be risen. 
2. Prick the depressed center with a fork. This will ensure the center with the filling does not rise.
3. Cover and let them rise for another hour
4. Preheat oven at 230 degrees C
5. Spread a tsp or more of ketchup on each of the depressed center and place the onion filling on top. Brush some oil on the sides and sprinkle sesame seeds
6. Bake for 12- 15 minutes or till the crust turns golden brown. keep checking as the time will vary for every oven
7. Serve hot

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Apple pie

Apple pie is one of my favorite desserts and i've always wanted to bake one. But it looked so daunting that it took me some courage to attempt it. The below recipe it a bit of trial and error, (i'm a dab and dash kinds cook, so measurements are always a task for me) but posting it here due to popular demand :). So here goes.

For the crust you need:

1. 1 1/4 cup maida (or all purpose flour)
2. 1 tsp salt
3. 110 gms of butter - chilled and cut in to cubes
4. 1/4th cup ice water

To make the dough, mix the flour and salt together. Rub in butter till the whole mixture has a flaky texture. There should be no flour left without a bit of butter rubbed in. Slowly start adding ice water to bring the dough together till it forms a ball. Do not knead much. Wrap in cling foil and refrigerate for at least an hour and up to 2 days.

NOTE: With these proportions I was able to make 3 mini pies and 1 7" pie.

For the filling you need: (NOTE: This filling is only for the 7" pie)

1. 4 apples - peeled cored and cut in to thin pieces
2. 1 tbsp lemon juice
3. Raisins - a handful
4. Bread crumbs - 3/4 cup
5. Brown sugar - 4 tbsp (optional, I like the flavor so added it)
6. White sugar - according to taste (I added almost 1/4 cup. Keep in mind that the crust is not sweet, so adjust taste accordingly)

To make the filling, heat a non stick pan. Add apples, sugar, lemon juice and cook till the apples are tender. You can also add some orange juice if you like the flavor and reduce it down as the apples cook. Add raisins. Add the breadcrumbs slowly, just enough to soak up the excess liquid. Check and adjust for sugar again. Remove from flame and keep aside to cool.

To make the pie

1. Preheat the oven at 180 degrees
2. Grease a 7" pie tin with butter. Grease it really well otherwise the pie may stick.
3. Take half the dough and roll out a circle on a floured surface. Large enough to cover the pie tin.
4. Take the rolled dough and place it in the tin. Firmly pressing it on the bottom and the sides of the tin. Trim and extra dough from the sides.
5. Put the filling in and press it down, keeping a slight mound in the center
6. Take a smaller ball of the dough and roll out another thinner circle, just big enough to cover the top.
7. Cover the filling with this rolled dough and pinch together the sides with the base dough, firmly closing it in.
8. Take a knife and place some cuts on the top to let the steam escape
9. Brush the top with some milk and place the pie in the oven on the third rung from the top. 
10. Bake at 180 degrees for at least 45 minutes. If the top is browning quickly, cover it with some aluminium foil once it reaches the desired color. You'll have to check in after 20 minutes or so to do this.
11. After the pie is done, take it out from the oven and let it rest for a few minutes. Take it out of the pie tin and cool slightly on a wire rack before cutting.
12. Ready to serve with a dollop of cream or a scoop of icecream

Whole wheat bread

Are you a fan of warm just baked bread? Then you'll love this recipe. 

You need:

1 cup whole wheat flour

1 tsp dry active yeast

1/2 cup milk - lukewarm 

1 tsp sugar

1 tsp salt

1 tbsp butter

2 tsp oil (I used olive oil)

How to

- add yeast and sugar to the lukewarm milk. Make sure the milk is not hot else the yeast will die. Leave it to proof for 3-4 minutes

- in a bowl mix flour, salt, oil and butter. Crumb it well so the butter is mixed well with the flour.

- once the yeast has bubbled up, add the milk to the flour and mix well to form a dough

- knead well for 10 minutes

- coat with some more oil and leave to rise in a warm place for 20 minutes ( if you are in a hurry. Else leave it for 45 min or till the dough doubles in size)

- punch te dough down and knead some more. Shape in to 6 balls and arrange on a geased baking tray. Leave to rise some more

- meanwhile pre heat the oven at 180 degree centigrade

- put the rolls in the oven and bake for 20-25 minutes till they are well browned 

- serve hot with butter