Tag: easy baking recipes

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Braided Coconut and Banana Bread- Bread making made easy

This Braided Bread Recipe will help you make beautiful bread with golden brown crust and soft, moist and delicious crumb. The flavor of this bread is mildly sweet. The sweetness comes from banana and coconut milk. 

Even if you’ve never made homemade bread or worked with yeast before, this homemade bread is for you. It’s the perfect beginner recipe. This recipe makes one loaf, no bread machine and no mixer required!

There’s something so warm and comforting about homemade freshly baked breads. If you haven’t tried bread baking before, I insist that you do. It becomes a culinary experience that is worth the effort! Freshly baked bread, made with pure ingredients, straight out of the oven is one of life’s greatest pleasures. There is something special about kneading the bread with your own hands and watching in anticipation as the dough rises into a perfectly baked loaf.

I baked this bread for the first time in 2021 after taking a month long break from social media. The time was highly stressful for me so I didn’t feel like making anything out of the routine. This was the time when both my parents had Covid and I was extremely worried. It was when they completed their 14 days of quarantine and were absolutely fine then, I immediately got the urge to bake something nice, comforting and something that gives me absolute joy.

So now, without further delay, let’s jump to the recipe.

Prep time: 3 hoursYields: 1 9-inch loaf
Cook time: 25 minutes 

Ingredients

  • 350 grams Wheat Flour (I used 200 grams Wholewheat and 150 grams All purpose flour)
  • 2 tbsps Castor Sugar/Honey
  • 1 tsp Salt
  • 2 tbsps Milk powder (optional)
  • 2 small or approx 150 grams overripe Bananas, fork mashed or blended 
  • 1/2 tbsp Instant yeast
  • 40 grams Unsalted butter (softened)
  • 1 large egg, lightly beaten
  • 70 ml Warm Coconut milk (depends on the flour. Some brands of flour need extra liquid)
  • 2 tbsps Shredded coconut 
  • 2 tsps Vanilla extract
  • Dark Chocolate Chunks (optional): as much as you like

For egg wash

  • 1 small egg
  • 1 tsp cream

Method:

  • In a bowl mix yeast and sugar/honey. Add half warm coconut milk. Cover and let it sit for 10 minutes or till it gets foamy. I like to do this step even if the yeast is instant, just to be sure that the yeast is still active. Make sure the coconut milk is warm and not hot.
  • In another large mixing bowl, add flour, salt, egg, milk powder, banana & vanilla extract.
  • Once the yeast is foamy, add it to the flour. Bring it all together with a silicon spatula or wooden spatula. Gradually add rest of the coconut milk and bring everything together. The dough will be sticky at this point.
  • Dust some flour if required (otherwise avoid) and knead the dough well for 10-15 minutes. Keep adding butter in batches while kneading the dough. The temptation to add more flour will be quite strong at this step but you must resist adding more flour. Keep working with the dough. It will come together and eventually will not be sticky. Be patient!
  • Once done kneading, grease the dough and bowl with some butter. This will prevent the dough from drying out while proofing. Cover and allow it to rise for 1.30 to 2 hours or till it the dough doubles in size. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.
  • After the first proof, punch the dough down. Add & mix chocolate chunks. Knead for 1 or 2 more minutes. Divide the dough into 3 equal parts.
  • Roll each piece into a long rope of about 13 to 15 inches. Place the 3 ropes parallel to one another.
  • Pinch the top of the ends together. Braid the dough loosely tucking all the edges under the braid.
  • Lift the bread gently and place it on a well greased 9×5 rectangular loaf pan. 
  • Cover and allow it to proof for another hour. Once ready to bake, prepare the egg wash. Just stir together the egg and the cream. Brush the egg wash over the dough. Refer notes.
  • Add shredded coconut on top. This is optional but toasted coconut tastes great and adds to the nuttiness.
  • Heat the oven 10 minutes prior to baking at 180C. Bake for 25 minutes or till the top has browned. 
  • Let the bread cool on the baking pan for 5-10 minutes. Remove to a wire baking rack to cool to room temperature.

Notes:

  • How do you know the first rise is done: This can take one to three hours, depending on the temperature and moisture in the dough. Check your dough. If it has doubled in size, it’s good for second proofing. Generally speaking, a warm, humid environment is best for rising bread.
  • How do you know your bread is ready for baking? To check that your dough has risen to its full capacity, gently press a fingertip into the surface – if the dough springs back, it means the gluten hasn’t developed fully, so you can leave it for a little longer. If the indentation left by your finger remain, it means the gluten has stretched as much as it can and the dough is ready to bake. Don’t leave it any longer or the air bubbles will start to collapse and your bread will be dense.
  • You can bake this bread with All purpose flour alone but I do not recommend baking it with just whole wheat flour. The bread will come out very dense.
  • You can also refrigerate the dough after first proofing for 12 to 18 hours. It will slowly proof in the refrigerator. This will intensify the flavors further.
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Wholewheat Carrot Orange Tea Cake- Kid Friendly Easy Recipe

Carrot cake is my and my child’s all time favourite. There’s something so heartwarming about a good carrot cake. As soon as those orange carrots hit the Indian market, this is one thing I crave. 

Why did I add orange to this cake? Well, I think it gives it that special subtle finesse that makes it stand out. Orange flavor goes beautifully with carrots. It gives a burst of citrus flavour along with a bright punch.

One bite of this can even convert those silly people who don’t like carrot cake 😄 Who are these people anyway!

My child loves to carry a slice of cake or a muffin in his school snack box. So I had to make it healthy and equally delicious for my child. This is the recipe that I mastered after a few failed attempts. Well, not exactly failed though. Those failed attempts were edible too but this one comes out to be perfectly soft, moist and fluffy. 

It is made using Wholewheat flour and Jaggery. Now baking with wholewheat flour can be a little tricky. It can make the texture of the cake dense. To ensure that your cake remains light and fluffy, the trick is to sieve wholewheat flour 3-4 times. This will add more air and the cake will not come out dense.

This recipe is actually so easy to make that anyone who hasn’t tried baking before will be able to crack it. Being a mother I understand how busy days get and trying those time consuming recipes can be quite daunting at times. To save you from all that hassle, all you have to do is put everything in a blender and Viola! Your batter is ready in less than 5 minutes. This will also save you from washing too many bowls which is quite a task when you have to bake.

Do try out this recipe and let me know. Trust me it will not disappoint you. 🙂 You can frost this cake with your favourite cream cheese frosting. This recipe is a make-ahead cake recipe whose taste and texture will not be compromised.

This cake is not overly sweet. I don’t prefer too sweet desserts. Feel free to add more jaggery if you like.

Recipe: cup measurement 250 ml

Prep time: 15 minsCook time: 30 mins



Ingredients

  • 2 medium size Carrots, shredded
  • 3 heaped tbsps Orange Marmalade 
  • 60 grams softened unsalted Butter or any non-fragrant oil
  • 1/2 cup Jaggery powder
  • 1 1/2 cup Wholewheat flour
  • A generous pinch Salt
  • 2 small Eggs
  • 1/2 cup Milk 
  • 1/2 tsp Vanilla extract
  • 1/2 tsp Baking soda
  • 1 tsp Baking powder
  • Handful of Chopped Walnuts (optional)

Method

  • In a blender, add butter, jaggery, lightly beaten eggs, milk, shredded carrots, marmalade & vanilla extract. Blend well on high speed till everything comes together. Take it out in a large bowl.
  • In another bowl, sieve wholewheat flour, baking powder, baking soda and salt. Add walnuts now if using and combine everything well. 
  • Add dry ingredients to wet ingredients in 2 to 3 batches. Gently cut & fold each time till everything incorporates well and there are no lumps. Don’t mix rigorously or over mix the batter. This will lead to a dense cake texture.
  • Preheat oven at 180C 10 minutes prior to baking. Grease a 7 inches diameter round pan or 11x7x2 inches rectangular baking pan with butter and line it with parchment paper or alternatively you can dust it with some flour. 
  • Add the batter. Tap the pan on the shelf 2-3 times to clear out all the air bubbles. Now, bake for 30 minutes on the middle rack of your oven or till a toothpick inserted at the center comes out clean. 
  • Allow it to cool for 15 minutes in the pan and then transfer it on a wire rack to cool completely. If you find that the cake is sticking to the bottom of the pan, leave the cake upside down for sometime and let gravity do it’s thing.

My Pro Tips:

  1. Use fresh baking soda. It looses it potency after 6 months of opening it.
  2. When measuring dry ingredients, level it off using the straight edge of a spoon or a butter knife.
  3. This recipe makes 12 muffins. Bake them for 14 to 18 minutes and allow the muffins to cool completely on wire rack.
  4. You can add cinnamon and ginger powder to this recipe to add a warm touch to it.
  5. If you want this cake to be perfectly moist, use fresh carrots and shred them. DO NOT USE packaged pre-shredded carrots for this recipe. This is the prime moisture for your cake and you don’t want to miss it.
  6. In case you want to bake this cake for yourself and are feeling fancy, I would highly recommend adding Orange Whiskey Marmalade. Orange and whiskey combination can lift your simple cake to something gourmet. You can buy it here-
Orange and Whiskey Marmalade

Substitutes:

  • Eggs: You can either use flaxmeal or 1/4th cup Greek yogurt for every egg. For flaxmeal, take 1 tbsp flaxseeds for every egg. Coarsely ground them. Add 4 tbsps of water and let it sit for 15 minutes. It will become like a slimy gel like mixture. Use this as a substitute for one egg.
  • Orange Marmalade: If you don’t want to use Orange Marmalade, you can use 1/4th cup of freshly squeezed orange juice along with a tsp of orange zest instead. If using orange juice, you might have to adjust sugar accordingly. Add 1 or 2 tbsps of extra jaggery powder.
  • Jaggery: In case you don’t have jaggery powder, you can use any unprocessed sugar like palm sugar, coconut sugar etc.