WHOLEWHEAT GARLIC CIABATTA BREAD #BREADBAKERS

Wholewheat garlic ciabatta bread

The soft and chewy bread version without any improvers or gluten. Yes we buy store bought breads and it is soo soft and yummy than homemade and we'll wonder how it is made why homemade are not like that..... In bakeries they use gluten, bread improver, cp and lot more to make the bread pillowy soft. This version of ciabatta is free from all these chemicals and it can be made with sourdough to get free from yeast also. 

I made this bread so speacial with wheat and garlic dressing and  especially I had photo session with my bread in our mango farm. Really a very good experience I had when I made this bread and in photo session too...........

This post is for #breadbakers hosted by  Karen's Kitchen Stories http://www.karenskitchenstories.com/

 

Recipe source - silviascucina

Ingredients:    

Flour - 3/4 cup

  Wholewheat flour - 3 cups 

 Water- 1/4 cup 

 Milk- 1 cup 

olive oil / butter - 2 tbsp

 Active dry yeast - 1 tbsp

  Salt - 11/2 tsp

  Garlic dressing:  

 Garlic- 3 pods (crushed) 

 Butter- 1 tbsp 

 pepper crushed - 1/2 tsp  

Salt a pinch 

 Coriender leaves - 1 tsp( finely chopped) 

 Herb seasoning - a pinch  

Method:

Heat water in lukewarm add sugar a pinch and sprinkle yeast on top leave aside for 10 mins till it blooms. In a mixer stand add flour, salt  and yeast mixture add in milk and olive oil or butter beat well for 5-10 mins till it rolls non-sticky and pliable. keep aside in an oil greased bowl for 1 hr then knead again slightly and place in a baking tray and keep covered aside for 2 hrs. 

Mix soft butter, pepper powder, salt, coriender leaves, herb seasoning, crushed garlic well and brush them on top and

Preheat oven in 200°c and place the tray in and bake for 35 mins till it gets brown on top.

• Black Garlic Parmesan Sourdough Bread from Magnolia Days
• Buttery Garlic Cheddar Rolls from Kylee Cooks
• Buttery Garlic Knots from Sara's Tasty Buds
• Buttery Garlic Pull Apart Bread from Cook's Hideout
• Caramelized Garlic Chèvre Stuffed Bread from Food Lust People Love
• Cheddar, Garlic and Jalapeno Beer Bread from A Palatable Pastime
• Cheddar Garlic Dinner Rolls from Hezzi-D's Books and Cooks
• Cheese and Garlic Biscuits from A Baker's House
• Cream Cheese Stuffed Garlic Rolls from Herbivore Cucina
• Domino's Style Garlic Bread from Gayathri's Cook Spot
• Easy-Peasy Garlic-ky Mini Rolls from G'Gina's Kitchenette
• Garlic Batard from Hostess at Heart
• Garlic & Gorgonzola Focaccia from Baking in Pyjamas
• Garlic, Herbs and Cheese Bread from La Cocina de Aisha
• Garlic Naan with Green Chiles from Karen's Kitchen Stories
• Garlic Pull Apart Rolls from A Day in the Life on the Farm
• Garlic Sunflower Bread from Passion Kneaded
• Gluten Free & Vegan Garlic Breadsticks from What Smells So Good?
• {Gluten Free} Seeded Black Garlic Flat Bread from Culinary Adventures with Camilla
• Green Garlic Parathas - Flat Bread from Sneha's Recipes
• Herbed Garlic Butter Garland Bread from Ruchik Randhap
• Multi Grain Garlic Naan from Mayuri's Jikoni
• Pissaladière from The Bread She Bakes
• Roasted Garlic Focaccia from Sizzling Tastebuds
• Triple Garlic Knots from Cindy's Recipes and Writings
• Whole Wheat Garlic Ciabatta Bread from Cooking Club

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

RASAGULLA

Rasagulla

This is a yummy and delicious street foods around the streets of Kolkata in India. We delibrately love rasagullas by standing in roadsides of kolkata and enjoy this mouthwatering dish.......We can make this at home with same taste. I made this post for #BM 62 under street foods theme............

Ingredients:

Milk - 1 ltr 

 flour - 1 tbsp

  whey water- 1/4- 1/2 cup*

For syrup:  

  sugar - 2 cups 

water- 4 cups  

Method:

In a deep bottomed pan add milk and bring to boil. When it boils add whey water slowly till it curdles well. Strain the paneer in a clean muslin cloth and drain completely. Now mash them  well and add flour knead them. Now make small balls and set aside.

In a big pan add sugar and water to make the syrup when the syrup begins to boil and the sugar dissolves well add the balls on by one and boil them with closed lid for 20 mins then open the lid and boil for further 10 mins till the ball rises up and becomes a spongy texture. Cool completely and serve. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#62