Baking with yeast is always an exercise of extreme nerves for me…..and don’t ask me why…I just feel unsettled…..and its not the yeasts fault….i take full responsibility for my cowardice……after bread and some buns….i tried my hand at making rolls, a little larger than the kinds that are used for hot dogs….and a few shaped as dinner rolls……the recipe was a basic brown bread recipe I saw in Goodhousekeeping…… the dinner rolls didn’t keep their shape after the second rise…..but the rolls did…..taste wise they were obviously the same…infact the whole exercise was just so I could make sandwiches, subway style…..
K and I can eat subway sandwiches for most of our meals…..and with all the other greasebowl options for takeaway or dine in around where we live….i was just thankful for the opening of the subway station…..so much so, that for the first month after opening, we were going there every other day!! I love sandwiches and can live on them…..but k wasn’t very enthu about them…..except for the subs that is….so armed with a few sauces and dressings…I worked my way through….but then I am always worried about the extra salt and oil and other stuff that I and he have no business eating…..
I made what I call “fake mayo” with hung yoghurt, crushed mustard and salt for seasoning…..and used a spicy tomato chutney that was on hand (we’d earlier had this with idlies) instead of loading on the sauces…..the result was a fresh and really fantastic sandwich…..minus the guilt….
The next afternoon, I sliced the bread roll in half and made an open sandwich for my lunch….almost the same way, omitting the yogurt spread(there wasn’t any and I was too lazy to make it again) and adding a few freshly shredded thai basil leaves……this I nuked in the micro for 15 seconds…..
this is off to Aparna, her diverse kitchen is hosting Bread Baking Day (BBD), an event started by Zorra at 1x umrühren bitte, dedicated to getting bread makers together every month……..Bread Baking Day # 12 the theme this month is Small Breads……
For the bread
3 c whole wheat atta
3 T olive oil
2 1/2 c warm water
1 1/2 t active dry yeast
2 T sugar
1 t salt
3 T oats ( i used quaker quick cooking oats) plus a little more for garnish
1 T sesame seeds
dissolve the sugar and yeast in the water, leave for 15 mins to rise. mix the whole wheat flour, salt, 2 T olive oil and oats, add the warm water and the dissolved yeast and knead into a sticky dough. transfer the dough to a well oiled vessel and leave to rise till almost double, about 1 hour covered with cling film or a damn tea towel. Punch the dough down and divide into 8-10 portions. knead and shape into the desired shapes sprinkle with oats or sesame seeds. lay them a few inches apart on a oiled baking sheet to rise for about 30 mins, covered with a damp tea towel. preheat the oven to 200 degrees Celsius and bake for about 20 mins till the tops are golden. cool on a wire rack and serve fresh. these rolls have a slightly dense texture.
For the sandwich (serves 2)
2: 6’ sandwich rolls or 4 thick slices whole wheat bread
12-15 slices of cucumber
8-10 slices of tomato
2-3 T shredded yellow peppers
3 T grated cheddar cheese
2 T tomato chutney
3 T hung yogurt, mixed with ½ t crushed mustard and a pinch of salt
A few green olives sliced fine
Slit the bread roll in half, apply a coat of the tomato chutney / sauce of choice. Spread the grated cheese and layer the slices of tomato, cucumber and yellow peppers. Add a few dollops of the yogurt spread, pile on the olives…..serve. (order repeats)
This can also be grilled for a couple of minutes, or nuked for a few seconds in the microwave