Friday, November 18, 2011

Fennel and pepper corn Crescents

Ever since the garlic rolls turned out good the second time, i've been itching to make bread again.Being a total bread lover, i'm thrilled i can make it at home!Knowing you make it at home makes it healthy tasty and good to have :)

I found the basic recipe while browsing the internet and then tweaked its flavors to my imagination.

You need

All purpose flour 1 cup
Wheat flour (Aashirwad brand) 1 cup
Vegetable oil 2 tablespoons
Warm water 3/4 cup
Sugar 2 tablespoons
Salt 1 tsp
Yeast 1 tsp
Fennel seeds + pepper corns powder 1/5 tsp

  • Add the flours, sugar, salt and fennel+pepper powder with the oil and mix well to a crumbly mix, then add the yeast and warm water and knead well into a smooth bouncy dough.(This would take about 10 minutes to knead by hand)
  • Oil the dough well and leave it in a bowl to double in size.Cover with cling film.This will take about 2 3 hours as i have used wheat flour.
  • Once the dough has double in size, punch the air out and dust the counter or a wooden board and knead well.
  • I divided the dough into halves and one half i rolled into a thin circle (like a chapati) and cut out 8 portions (like a pizza) .Next take one portion and apply oil/butter to the top side and start rolling from the broader side to the thinner.Continue with all the portions.

  • The remaining half i divided into 3 balls and made buns out of it.
  • Place the crescents and bun on a greased tray or baking pan and let it rest for a further one hour or so.
  • Preheat the oven to 250C and once the second rising has happened, place the tray into the oven and bake 180C for 20 minutes until the tops are crusty and the bottoms are golden brown in color.

  • Serve yummy crescents with cheese or sauce!

  • Stores good for 2 days if refrigerated and re-heated before serving :)
Linking this to Bake Fest @ Zesty Palette , 

and Global Food fest @ Sizzling tastebuds

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