The Bricks Of Parker House


From amount of bread posts on here, I think it’s fairly clear that I have a thing for bread.

Not only bread though, all carbohydrates.

Yes. Delicious.



The thing that is not very known though is that I had a very very deep rooted fear of baking bread.

It all first started when I found out about how the bread in stores is actually frightfully unhealthy and that “brown bread” is actually regular white sandwhich bread with “caramel colour.”

It’s healthy they said.

Har har har.


So, the first time I baked bread was this rainy, cold afternoon when the craving to eat warm, soft delicious bread was all I could think of and I happened to find a very promising recipe that told me that I could bake “fresh warm rolls that even a beginner (me) couldn’t mess up and that I could have real, healthy bread in two hours!”

Obviously, I was sold.

What followed was me, hungry and sleep-deprived( because for some reason I cant sleep in when it rains, no it’s not relaxing, Mother Nature, thanks for deciding to throw ROCKS on my roof when I’m trying to sleep :/ ) , grabbing the ingredients  and some extremely expired yeast and baking “Parker House Rolls”.

They didn’t turn out, obviously.

The first sign should have been the fact that the bread refused to rise, but well, I was hungry and bread-wanty.

The rolls turned out to be The Bricks Of Parker House over Parker House Rolls, which was a fail.(clearly)

But they made very good hockey pucks.




I’ve come a long way since my brick…erm….roll baking days and have learned to check the date on the yeast packets.

I’ve come to love bread baking and love trying out different kinds of bread. Right now, I’m obsessed with working with the sourdough starter!

So tangy! So delicious!


Truth be told, this isn’t the fastest bread you’ll ever make.

You’ll have to wait a week for the starter to turn tangy but trust me! It’s worth the wait.



So anyway, here it is:

Crusty, delicious sourdough.


Based on Five and Spice blog’s Perfect Crusty Loaf


  • 200 g      (1  cup) recently fed sourdough      starter ( I like using a starter that’s been fed and atleast a week old)
  • 400 g (3      cups) flour
  • 11 g (1.5      tsp) salt
  • 300 g (1      1/3 cup warm  water( not too hot and      too  cold, it should be comfortable,      like bath water)
  • extra      flour for dusting
  1. In a      mixing bowl, stir together all your ingredients till combined. It should      be pretty sticky and wet. On a well floured surface ( not too much, a      lightly floured surface should do. You don’t want to incorporate more      flour into the bread)

Then, knead softly and roll out into a rough rectangle. Now fold in the left side and then the right, like you would fold a letter: Right to left then quarter turn and right to left again. Shape into a rough ball GENTLY and place in a well greased bowl till about doubled in size. Make sure that your bread rests in warm, draft free corner.

  1.  Set a timer for one hour.  After an      hour, wet your hands well to keep them from sticking, gently take the      dough out of the bowl and carefully stretch it and shape it like you did      before( the letter folds) .  Set the timer for another hour, and      after that repeat the stretch and fold.  The dough should get easier      and less sticky to work worth.  Set your timer for one more hour.       Repeat the stretch and fold process and then form into a roughly      shaped ball and place in a greased
  2. Take      another mixing bowl bigger than the the size of the bread dough, and      grease it. Place the dowl in it and over it with cling film and place in      the refrigerator
  3. The next      day (or two), an hour before you are ready to bake the bread, take the      dough out of the refrigerator.  Let it sit  at room temperature for an hour, at this      point it should looked puffed, and if you poke it, it should leave a      little indent, ifit doesn’t , let it rise for another 30-60 minutes or      more. Mine bread always takes a good hour. Now ,while the dough stands at      room temp. ,preheat your oven toits highest setting. Place a dutch oven or      a ceramic pot with a fitted lid inside, basically anything that’ll allow      steam to be generated will do. Put a good layer of cornmeal or flour      cutting board, and gently turn the bread dough out onto it. Use a very      sharp knife to make as deep X on top of the bread. Note that if you don’t      have a dutch oven you can bake it like regular bread, but in the last five      minutes of baking toss in a cup full of ice cubes and shut the door.      This’ll give it a nice crust too.
  4. once the      oven is heated,, take the Dutch oven out and put your bread it, ensuring      the cornmeal side’s down.  Cover the Dutch oven, and put it back in      the oven.  Bake the bread in the pot with the lit for about 25      minutes then take the top off and bake another 10 minutes or until it’s      golden brown and looks crusty too. Then remove from the oven, and turn the      bread out onto a cooling rack. Allow to cool completely. It’s really      important for it too cool completely because you don’t want to interfere      with the baking process. Enjoy!



The Pretzel Problem

One of my fondest food related memories is eating a pretzel for the first time.
I was 12 and we were on holiday. After a day of fun rides at Disney, we decided to get a little snack and ended up buying soft pretzels and root beer from one of the adorable, little stalls. It smelt incredible, the scent of freshly baked, warm bread wafting out of the little yellow cart and the minute I was handed the buttery, sesame-studded pretzel, I ate it and washed it down with a swig of root beer.

And it was love at first bite.
That pretzel was insanely delicious and since then, I have been a pretzel-lover. It should be noted, however, that being the bread lover that I am, I would eat any carbohydrate, no qualms whatsoever.

The issue at hand however, was that upon my return to India, I haven’t eaten a single pretzel that I’ve loved. Nothing ever came close to the buttery, incredible deliciousness that I feel in love with and I’ve been obsessed with perfecting the art of pretzel making ever since.
The issue with all the pretzels I’ve eaten weren’t that they weren’t delicious but instead that they lacked that fantastic, chewiness and that TASTE that makes pretzels so different from regular bread. I needed a good pretzels and a couple of months back I decided to sacrifice any social interaction (and my waistline) till I baked the perfect pretzel at home.
My sanity depended on my ability to find that perfect pretzel.
And a few months back,
I struck gold.

The secret, it seems, to making delicious, chewy pretzels as opposed to bready ones is this:

It’s dunking the pretzels in boiling water with baking soda.

This recipe is perfection and shall deliver you to pretzel heaven.
Thank me later.

Soft Pretzels
Adapted from Martha Stewart, Smitten Kitchen and The Bread Baker’s Apprentice
Makes 16 full-sized or 32 miniature
2 cups warm water (not hot!)
1 tablespoon + 2 tablespoons sugar
1 packet active dry yeast
5 to 6 cups all-purpose flour, plus more for kneading
1 tablespoon salt
2 teaspoons fat (I’ve used both butter and canola oil)
1/4 cup baking soda (not powder!)
1 large egg
Coarse sea salt (pretzel salt if you can find it)
Vegetable-oil cooking spray
1. Pour warm water and 1 tablespoon sugar into bowl of electric mixer fitted with a dough hook and stir to combine. Sprinkle with yeast, and let sit 10 minutes; yeast should be foamy. If you don’t have a standmixer, you can do it in a bowl.
2. Add 1 cup flour to yeast, and mix on low until combined. Add salt and 4 cups more flour, and mix until combined, about 30 seconds. Beat on medium-low until dough pulls away from sides of bowl, about 1 1/2 minutes. Add another ½ cup of flour and let the machine knead it for 30 seconds. Keep going and keep adding ½ a cup of flour till 4/12 cups are up. Then if needed , ie: if the dough is still very wet and sticky add a ½ cup more. Then transfer to a lighty floured surface and knead for a couple of minutes/10 times or till smooth and elastic.
Note: If you don’t have a stand mixer, you can knead it by hand. Follow the same steps but knead for a 2-3 minutes everytime it says 30 seconds. Also note that you don’t have to knead for 2 minutes by the clock, it may take more time or less. Just knead till the dough feels smooth and elastic.
3.Grease a large bowl with the fat. But the dough in and cover with clingfilm/a damp tea towel and leave in a warm draft free area till about doubled in size.
4. Heat oven to 450°F/200 C. Lightly spray two baking sheets with cooking spray (parchment paper, ungreased, also works). Set aside. Punch down dough to remove any air bubbles. Transfer to a lightly floured surface and knead gentlty. Split the dough into 16 pieces and cover with a tea towel.
5. Roll one piece of dough at a time into an 18-inch-long strip. Twist into pretzel shape; and place on the greased/lined baking sheet. Cover with a kitchen towel. Continue to form pretzels. Cover the tray with wrap/a towel.Let the pretzels rest in a warm spot so that they rise a litte, this should take about 15 minutes.
6. Meanwhile, fill large, wide pot with 2 inches of water. Let it boil and add baking soda and the remaining 2 tablespoons sugar to it. Reduce to a simmer; transfer three to four pretzels to water. Poach 1 minute on each side. Then take them out with a slotted spoon and transfer pretzels to baking sheet. Continue until all pretzels are poached ON BOTH SIDES.
7. Beat egg with a spoonful of warm water. Brush pretzels with egg glaze. Sprinkle with salt and the sesame seeds. Bake until golden brown, 12 to 15 minutes. Eat them warm, served with honey mustard and something cold to drink, preferably Root beer.
Note: the pretzels are best eaten the same day they are made. Do not store them in a container/cover them, they will get soggy.

Continue reading

Soft Sourdough Dinner Rolls


It’s been a hectic last week ,( we just finished writing papers) and I’ve been soaking up all the free time, just not doing anything.



I made these rolls the other night, using up the last of my sourdough starter. These are not exactly sourdough rolls, but they do have that nice twang.
I’ve made these twice now and I have noticed that using an older, fed starter is tastier. So try that if you can.
The wait is worth it. I promise!


Adapted from a King Arthur Flour recipe

3/4 cup sourdough starter, fed or unfed
3 cups all purpose flour
2 1/2 tsp active dry yeast/ 15 g fresh yeast (crumbled)
I tbsp sugar
1 1/4 tsp salt
5 tbsp softened unsalted butter
1/2 cup warm water( gently warmed, not hot at all. Regular water will also do)

For the top:
1 egg beaten with 1 tbsp water
Optional: poppy seeds, mustard seeds,sesame seeds

Combine the all the ingredients in a bowl and combine till a soft, smooth dough forms. I needed to knead it for about 7 minutes.

Let it rest, covered, in a greased bowl, for about 2 hours or till almost doubled in size.

After 2 hours, knead the dough on a well floured surface ( this is essential or else your dough will stick) and shape it into rolls. Add more flour to the dough if it’s too sticky.Leave the rolls on a greased baking sheet, covered, for about 20 minutes or till they have risen a bit.

Preheat the oven to it’s highest setting.
Do to optional egg wash and sprinkle the seeds over. Bake at the highest temperature for about 10 minutes or till the colour is a light golden . Then, turn the temperature down to 150 C and bake another 5-10 minutes or till golden.
Serve warm!

Tapenade + Fried Egg on Toast

Guys guys guys.
Look, it’s my first un-recipie!
Not really, though, because there is the recipe for the Best Tapenade You’ll Ever Make( from Gourmet) but the toasting your bread and frying the egg part? No, I’m not giving instructions for that.

Meet your new favourite snack.
I feel like people are super boring with toast. And it’s true, toast usually is just a vehicle for peanut butter or just butter and jam.
But, you can make things exciting! Which is why over the next week, in addition to regular posts and through in ways to jack up your regular toast and jam routine.


Serves 1

1 slice of good bread, toasted ( I like whole wheat for this)
1 egg, fried in a little oil.(** poached is really good too!)
Tapenade( below)

Black Olive Tapenade:
1 cup pitted black olives
1 tbsp capers
1 tsp white wine vinegar
2 big cloves garlic smashed
1/4 cup olive oil

In a food processor,pulse the first 4 ingredients together. Once it starts forming a paste, pour in the olive oil in a steady stream.

To assemble:
Spread the toast with tapenade. Top with the egg. Eat!

Bulgarian Sunshine Rolls




Breakfast bread.
Lunch bread.
Dinner bread.
Snack bread.
I have no idea what I’m doing BUT I have bread. Bread makes everything better. Except for the fact that I have exams for the next WHOLE week and then two weeks of vacayyyy!
Until then, expect erratic, spontaneous posts or none at all.
But after another week, we’ll have posts everyday! Yesssss.
Until then, make this fluffy, fancy-looking and crazy tasty bread. Again and again.

1) I called these Hungarian rolls on Instagram. Which they are not. I’m sorry!


330 all purpose/bread flour
150 ml warm milk
1 large egg( get a really big egg for this one. If needed, use half of another egg)
1 tbsp white vinegar/lemon juice
1 tbsp olive oil
1,5 tbsp sugar
1 tsp salt
15g fresh yeast

For the top:
60 g butter, melted
1 egg yolk
A handful of sesame and poppy seeds for sprinkling

Crumble the yeast in a small bowl,add 1/2 tbsp sugar and half the milk and 1 tbsp flour and mix again.Cover with damp towel and leave for around 10-15 minutes until it gets foamy.If it doesn’t foam, discard and start again.

2.Beat the egg in a large bowl, add the rest of the milk,salt and oil to it. Slowly add in the flour and stir gently. Now add the vinegar and yeast mixture.Mix it all with a spoon and once lightly combined, start kneading with your hands.Knead until smooth and elastic adding more flour if it’s still to sticky.(about 7 minutes)Cover with a cloth and let it rise for 1 1/2 hours in a warm, draft free area till the dough has doubled.

Now, knead your dough for a bit and split it into two halves. Break each half into 4 pieces. Knead each piece for a couple of minutes. Now, roll each ball into thin, flat ‘pancake’. Make sure it rolled really thin, almost see through.

Place the first ‘pancake’ on a well floured surface and spread with the butter. Repeat with the other ‘pancakes’. Do the same thing with the other half. Roll each half into a roll and slice out triangles. Place in a greased pan in the shape of the sun ( you want the pieces shaping outwards ) and place the scraps on top. Cover with a damp towel/cling film and let it rise in a warm spot for another 30 minutes.

Preheat the oven 200 C. Egg-wash the bread beaten egg yolk and sprinkle with sesame seeds.Bake for 35 minutes(cover with foil for the last 15 minutes or if the top starts to get too brown).