Creating a blog was out of the question for a long time for me, as measuring everything in the kitchen was like biting into an eggshell. I enjoy cooking and don’t want to waste even a slightest bit of enjoyment in that small world of mine. But little did I know that everything will change, when my husband came home with the Oscar nominated film ‘Julie and Julia’( a real life story) where Julie Powell (part played by Amy Adams) challenged herself to make all the 524 recipes from Julia Child's cook book ‘Mastering the Art of French Cooking’ and blogging all her experiences (The Julie/Julia Project). It was an inspiring movie. A few days later when we were discussing this casually with a friend of ours over tea…everything changed dramatically…..” How about you making at least half of it in one year? Not French but your own. 262 recipes that will inspire others and present it as a blog?” For a minute my mind traveled faster than light… With an experience as a helper in my mother in laws kitchen for 6 years followed by a three year everyday struggle to satisfy the palate of my foodie husband, if I cannot do it then why should I cook? But on the other side with an experience in English literature extending no more than expanding outline stories in English grammar class when I was 18 and two small kids that come in handy at times, will a commitment for the next one year work? Anyway my ‘cook's ego’ didn’t allow me to say no...

So my friends …here I am opening my recipe book, trying to perfect and present 262 recipes in the coming 365 days….A Challenge that will of course tastes good. Come.. Have a walk with me along my journey.. Cheering and inspiring….Forgiving and tolerating…Testing and tasting….for ‘A Tasty Challenge’

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Friday, April 15, 2011

Cheese Rings

Recipe No: 237
This is a bread dough based recipe flavored with Cheese and it is great as a snack with some soft Cheese or as a Bread component for dinner.
Ingredients                                    Makes 16
  • All Purpose Flour/ Maida….2 Cups + more for rolling
  • Salt…………………………………1/3 Teaspoon
  • Sugar……………………………..2 Tablespoons
  • Egg…………………………………1; Beaten
  • Butter……………………….……2 Tablespoons; melted
  • Warm Milk………………….….1/3 Cup + 2 Tablespoons for brushing
  • Instant Yeast…………..………1 Teaspoon
  • Warm Water……………….....1/4 Cup
  • Grated Cheese………............3 Tablespoons + 1 Tablespoon for sprinkling on top
Method of Preparation
  1. Dissolve Yeast in lukewarm Water and keep aside, covered, for 5 minutes or till frothy.
  2. Mix Flour, Salt and Sugar well and knead it after adding frothy Yeast mixture, 1/3 cup Milk, Egg and Melted Butter into a very soft dough.
  3. If you are using a stand mixer, knead for 3-5 minutes into a smooth but very sticky dough. If it is too sticky, do add a maximum of 2 Tablespoons more of Flour. If you are kneading by hand, dump the dough onto a floured surface and knead  for 5-7 minutes using just enough Flour to make a smooth, soft yet manageable dough.
  4. Keep the kneaded dough in a big container; cover with a damp cloth and keep in a warm place for about 1 ½ - 2 hours or until doubled in volume.
  5. Once doubled, knead in 3 Tablespoons of grated Cheese either by hand or using a mixer.
  6. Dump it into a floured surface and divide  into 16 equal portions.
  7. Roll each portion into a 10 inch rope and press the two ends together to make a ring. Do roll the dough gently where the two ends meet to make the thickness even.
  8. Place the rings on a baking tray and keep them in a warm place for about 20 minutes.
  9. Meanwhile, preheat the oven to 400˚F/ 200˚C.
  10. Brush the rings with Milk and sprinkle a tablespoon of Cheese evenly on top of the rings.
  11. Bake it in the middle of the oven for 8-12 minutes or till the rings are lightly browned on top or the internal temperature (in the middle of the rings) is 165˚F/ 74˚C.
  12. Serve hot or warm either with Cheese or as a side.
Notes:
  • The doubling time for the dough will depend on the power of the Yeast and the temperature of the surroundings. So please wait until the dough doubles in your cooking conditions.
  • I used active dried Yeast in this recipe. You can use the regular Yeast which will take more time to become active, which is shown by the frothy nature of the Water.
  • The temperature of the Water to which we put the Yeast should be lukewarm. That temperature will activate the Yeast, but on the other side, high temperature may kill them. So after dissolving the Yeast in Water give it a few minutes to become active, that is shown by the bubbling of the dissolved Water. If it doesn't show a bubbling action, either you have killed the Yeast or the Yeast is of poor quality (happens when it is very old). In both cases, start over again with fresh Yeast.
  • It is essential to use warm Milk in order to get the texture right.
  • Using too much Flour for kneading, will make the rings hard.
  • Do allow the rings to rise after shaping. This second rising period (also called proofing time) is important for the texture of the rings.
  • Please don’t over bake the rings as it will dry them up.
 






Make it, enjoy the deliciousness and 
serve it to your family with love…






6 comments:

Tina said...

delicious....

sojo said...

really yummy looking rings...perfectly made...as always... loved ur tandoori fish also...

SheenaBabu said...

perfect chesse rings

Vimitha Anand said...

Looks so very delicious...

Priya said...

Cheese rings looks damn cute and fabulous...yumm!

Kalpana Sareesh said...

perfect rings...yummo oo

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