March 1, 2010

Spicy Potato-Carrot-Pea Filled Buns And Fougasse: Baking From ABin5


The end of the month means another set of ABin5/ Hbin5 breads to be baked, if one chooses to do so. Going by our schedule we were to make some 100% Whole Wheat Bread With Olive Oil dough. Then we could bake one, all or any of the following:

A loaf of 100% Whole Wheat Bread w/Olive Oil

A loaf of Aloo Paratha and

A loaf of Southwestern Focaccia w Roasted Corn and Goat Cheese

I don’t have the HBin5 book and usually bake an equivalent sort of bread from my copy of Abin5. This time I happened to find the recipe for the 100% Whole Wheat Bread with Olive Oil at Kalyn’s blog.

So I thought I would bake bread, for once, from the HBin5 like most others in the group. I baked the 100% Whole Wheat Bread with Olive Oil and I must say it turned out quite good with a soft and somewhat spongy texture. It didn’t rise very much but spread itself out quite a bit and I was left with a bread that seemed to have been caught in between deciding whether to be a loaf or a flatbread!
I have a feeling this bread is best suited to make flatbreads or where the breads don’t need to rise much vertically.

Most whole wheat or “healthy” breads are not really very popular with my family though my husband will sometimes take pity on me and my “healthy” bread baking efforts, and to humour me will eat a little of it and tell me “it’s ok”.
Otherwise we are a bread loving family but unfortunately for this bread, no one here liked it very much. Even I, who normally like whole wheat breads, didn’t particularly find it very tasty.

When I am trying out something for the first time, I usually bake/ cook it in small portions to minimize wastage. Since there were no takers for this bread, I decided not to go further with this recipe. Instead, I decided to try and keep to the whole wheat theme of the Hbin5 group, and baked the Light Whole Wheat Bread (page 74-75) from my Abin5.

I have baked this bread many times before and have consistently got good bread which is not as dense as whole wheat bread yet has some of the goodness of whole wheat in it. I have previously posted a bread shaped like a bunch of grapes with this dough, which I had then adapted to include more whole wheat flour.




I would have made the Aloo Paratha loaf but for one thing. In India we make aloo parathas (flatbreads stuffed with spicy potato filling) with fresh whole wheat dough and not with sourdough style dough. I had this feeling that my family, being used to the traditional flatbreads, might not appreciate another “healthy” sourdough aloo paratha loaf.
So I used the light whole wheat dough to make small buns stuffed with Indian style spicy potato-carrot-peas filling.
I also made some Fougasse, which is a French flatbread typically slashed and sometimes shaped to resemble a leaf or a tree. You can also add onions or herbs to this bread for a variation.

I have continued to use my adapted version of the recipe from ABin5 as my version uses more whole wheat flour which I prefer.




To make the stuffed buns, I used the filling I usually make for my aloo parathas and just added some carrots (2 medium sized carrots should be okay) and about 1/3 cup peas while cooking the potatoes. I cooked the carrots and peas with the potatoes and mashed the carrots slightly. Otherwise I just made my filling as I did for the aloo parathas.
To make the stuffed buns, I first divided the filling into slightly largish lemon sized balls. I then pulled off pieces a wee bit larger than this from the dough. Taking each small piece of dough, I worked it into a small ball and flattened it slightly, a bit thinner at the edges.

I placed a ball of the filling in the centre of the dough circle, brought up the sides and pinched it together at the top to enclose the filling completely. I made 5 other stuffed buns similarly and placed them on a baking sheet dusted with cornmeal.





I then loosely covered them with a cotton kitchen towel and let them rise for 30 minutes. Then I brushed the tops of the buns with milk and sprinkled white sesame seeds on top.

I baked the buns at 230C for about 25 minutes till they were done.
They’re pretty good as a very filling snack with tea/ coffee, or even for lunch with a salad and fruit on the side.

The other members of the HBin5 baking group have had much greater success at this bread than I have, so this bread might just be the one for you.


My Fougasse and the Stuffed Buns are also being YeastSpotted!


33 comments:

Rachana Kothari said...

I love these buns and the filling is so good... Great work!

MeetaK said...

oh yes! i like the take on the buns - great alternative to the parathas! genius!

Happy Cook said...

What i would love to have right now is that filled bun. Wow i canimagine the taste when i bite into them. Yumm ;-)

Asha @ FSK said...

Hot buns with filling!! gimme!! I love the potato filled buns that you get in bakeries there.. you veggie buns remind me of them.. oh yumminess!!!

simply.food said...

Amazing little buns you have made.Very innovative.

Susan said...

They look incredible, Aparna! Very clever, too.

Ramya Vijaykumar said...

Warm buns with those healthy fillings and aglass of milk will do magic to me!!! Love the basket and nice pics!!!

The Cooking Ninja said...

Just bought this book for my MIL's birthday. Hope she likes it. If not, I get the book which isn't bad too. LOL

jayasree said...

Lovely basket... Potato filled buns looks delicious.

kamalabhoopathy said...

Lovely buns with healthy filling.

Shabs.. said...

Love the look of ur buns....wow...i never tried my hand on it yet.....I love these kind of stuffed buns...

Curry Leaf said...

I too would say no to sourdough aloo paratha.I prefer your light whole wheat with filling Aprana.Its my kind of thing but would have been heartier with APF thgh unhealthy.Its a compromise.

Tasty Eats At Home said...

Your baking efforts always impress me. It's unfortunate you didn't really enjoy the whole wheat bread. These buns look great though - I'm a fan of anything stuffed inside bread.

Chow and Chatter said...

wow great job, love this and my hubby does the same thing he he love your blog so nice to know you what part of India are u in coming to Chennai in Sept

Rebecca

Natashya KitchenPuppies said...

Lovely fougasse! Bread + herbs + salt = love!
And the stuffed buns too, very creative.

Ezzie said...

Fabulous job you did! I also have made the Fougasse and love it! But I was blown away by your creativeness of the dough made into grape shapes! Great work! I will be following your blog for more great ideas!

Cathy (breadexperience) said...

Your fougasse looks beautiful! What a great idea to make small stuffed buns. They look great!

Joanne said...

Those stuffed buns look amazingly good! I definitely like that idea better than the aloo paratha (if I'm going to make it, I'd rather make a more traditional version). Awesome!

petra said...

I think I could I take one of those buns to go, please!

sra said...

They look good! Love the last pic!

Manggy said...

I love the hidden treasure aspect of these buns :) Very appetizing! I'm really hungry now!

Soma said...

That is one smart idea! love the filled buns.

crackedcheesecake said...

Your tiramisu is absolutely gorgeous! I have a question about mine; the taste was delicious. I know I screwed up the cheese (I used ultra-pasteurized cream and didn't heat it enough; it became too firm), but I used it in the final product anyways. My only complaint is that it never firmed up. It was rather pudding like. Do you have any idea why this is?
Thank you so much!

Jenny said...

The filled buns sound and look yummy! Well, except for the peas which I just can't take. Although I did think maybe lentils would have been a decent substitute in the mix.
~Jenny~

Divya Kudua said...

Lovely buns Aparna..I am tempted to bake with yeast now!!

And I love that basket!!!:):)

Old Pop said...

Your stuffed buns were a great idea. I have to try them.

Mimi said...

Both breads are gorgeous but the filled buns..ohhh!! They sure look good!

Aparna said...

Not so much of genius, Meeta. :)
I have a friend who makes them so she should get the credit.

Yes, Asha they're a lot like those but whole wheat.

Pam, I hope she likes the book. ;-)

Sweatha, they do taste best with APF. :D

I'm in Goa, Rebecca. Nice getting to know you too.

Thanks, Ezzie. Got that "grape" idea from another site on the net!

"Hidden treasure aspect" is a nice way to put it, Mark. LOL

Cracked cheesecake (sorry don't know your name!), I have answered the question about the Tiramisu on your DB post. :)

Jenny, lentils would be good too. Or you could just leave the peas out and it would still be very good.

Michelle said...

Love the addition of the carrots in the filling recipe and it would add such a great color too!

Cute chicken basket!

Suma said...

Love stuffed buns... yum.. The best part about baking at home is you have the luxury of putting in your own stuffing and of course the satisfaction we get from baking!!

Judy's Bakery & Test Kitchen said...

Really beautiful! I am learning so much from you! You are definitely a welcome member/poster to this group!!!

Thanks for the tips and pix.

Xiaolu @ 6 Bittersweets said...

What a healthy and delicious looking bread. I'd love this for dinner any day.

Sudha said...

loved ur blog....So inspiring!!!