Tuesday, April 2, 2013



AM A MEMBER OF THE GROOVY GOURMETS :) :) :), the brain child of Anusha of TOMATO BLUES and Radhika of Ticklingpalates.

About the group:
The members will be given a theme every month and a common source that offers many options for the theme. Everyone of the group should cook and post their recipes on the third of every month.

As a member of the groovy gourmet and according to the week's theme i had to select a vegan recipe from Roxana's home baking . The options were many but i had no experience till date using yeast.

A very nervous me with fingers crossed all the time tried this artisan bread, and not much disappointed as it came out good for the first time. 

For the recipe and quantities of the ingredients check roxana's blog here.

Stepwise pics of preparation of Artisan Bread !!

1. Mix maida, yeast and salt in a large bowl.
2. I greased another bowl with maida to prevent the dough sticking to the bowl.
3. Add lukewarm water to the dry ingredients and mix well.
4. Transfer the dough to the greased bowl and keep the bowl closed.
5. The dough doubles in size after 3 or 4 hours.
6. 7.8. Dust a clean surface well with maida and gently mix the dough again.
9. Transfer the dough to a baking sheet and let it rise for second time for around half an hour.

Preheat the oven and then Keep a bowl of water below the baking tray to help the bread remain moist, i kept two bowls as i had very small oven safe bowls. Bake for 40 min at 220 deg.

After the bread is done let it cool for an hour before slicing.

After slicing i had found that i hadnt baked enough (the reason may be that i baked the bread at 180 deg as i usually do for cakes and biscuits) So i baked the slices for another ten minutes.

Linking this to Celebrate Easter hosted by Jagruthi.

  bookmarked recipe event by pallavi and swathi of zesty southindiankitchen