From scratch sweet pull apart monkey bread made with whole wheat challah dough and a generous topping of cinnamon sugar.

Monkey Bread Challah

Remember the braided whole wheat challah loaf I shared few posts back. Since the recipe yields two loaves, I decided to play with shapes and ended up making this Monkey Bread Challah with the other half of the dough. The challah dough recipe is wonderful and add some cinnamon sugar and butter to the dough, the results are a buttery billowy pull apart sweet bread.

I adapted the recipe from the Hot Bread Kitchen cookbook. If you love baking breads, its a cookbook you will love to have on your book shelf.

Monkey Bread Challah

This was the first time I was working with challah bread and I loved it. It is one of my new favorite breads to bake. The best part is the dough makes enough for two loaves. With one loaf you can go the traditional braided challah way and with the other you can experiment and make something sweet. That ways you get the best of both worlds- one savory loaf and one sweet loaf.

It doesn’t hurt that it is part whole wheat too 🙂

Monkey Bread Challah

I have a few recipes lined up for the coming weeks. I know it is Tuesday and generally I post on Garam Masala Tuesdays but as you can see I haven’t been as regular with them as I used to be. I don’t cook much Indian these days since my parents have a great cook who makes amazing Indian food. But when I posted the insta stories on Seviyaan (vermicelli) burfi, I got a few requests to start GMT again. So once I have a few Indian recipes lined up, I will start posting on GMT again.

Let me know if there is a particular recipe you would like me to try and share.

For now enjoy this whole wheat monkey bread challah recipe.

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A quick recipe for homemade whole wheat pizza dough that gives a flavorful crust.

Quick Whole wheat pizza dough

We are a pizza loving family.  A good crust, flavorful sauce and your favorite toppings- that’s what makes a good pizza. I love making pizza from scratch at home- I can control everything that goes into each component and make sure each element is to our taste and liking.

For a long time I was using this recipe for pizza dough. I absolutely love the Peter Reinhart pizza dough recipe. It gives amazing results each time. While I love it, it does require some planning ahead of time. If you want pizza on the fly, unless you have that dough in your freezer, you will need to wait an extra day to eat pizza.

The recipe for pizza dough that I am sharing today is quick. It requires a one hour rest time, which I always use to prep the rest of the ingredients for my pizza. You can also use that one hour rest time to make your pizza sauce (this is the recipe I use). From start to finish, it takes me 25 active minutes in the kitchen to prep everything, including the sauce and pizza dough. Dinner is always a breeze on pizza days.

The best part of this recipe is that the pizza base is 100 % whole wheat! You can add some wheat germ to the dough if you want to make it even more healthy.

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Rich, tender scones loaded with cheese and bacon. These are perfect for Sunday brunch or you could even serve these with soup or salad for dinner.

Bacon and Cheddar scones
I love scones. Some people call them biscuits. Some people insist scones are not biscuits. Whatever you want to call them, I just want to say I love them.

I have posted about scones (and even biscuits) before. This Sarabeth buttermilk biscuit recipe is one of my favorites. Everyone who has tried the cranberry and cinnamon scones has loved it. There is a video also on the blog on how to make scones. While I love a sweet scone, I have been wanting to make a savory bacon scone for a while now. So last Sunday, I decided to add bacon and cheese to my scones and they turned out even better than what I expected.

Bacon and Cheddar scones

The recipe for these bacon and cheese scones is adapted from . The original recipe has chives in it and while I would have loved to add them, I did not have any on hand so skipped that ingredient out. We just planted some chives in our garden, so hopefully soon that will not be a problem for future bakes of these bacon and cheddar scones. I did add a few fresh herbs from the garden though. Another change that I made was that I did half whole wheat, and half all purpose flour. It worked well, and I love the slightly healthier touch (only slightly because bacon and cheese kind of offset the healthiness that the whole wheat flour brings). The third change I made was decreasing the amount of baking powder called for. I have mentioned it earlier on the blog that I feel whenever I add 1 tbsp of baking powder to a recipe that calls for 2 cups of flour, there is always this slightly bitter taste in the baked product. Probably its the kind of baking powder that I use. So now whenever I bake I make sure not to use more than 1 tsp of baking powder per cup of flour and I have made that adjustment in this recipe too. Also, always sift your dry ingredients. Baking powder and baking soda tend to lump and if you don’t sift you will get lumps in your baked product which leave a bitter after taste. Remember, always sift!

To make life simpler, you can make the dough and shape the scones a day in advance. Keep them on a parchment lined baking tray covered with saran wrap/ clingfilm in the freezer. The next day when you are ready to bake them, just remove the tray from the freezer and let sit on your kitchen counter at room temperature while you preheat the oven. Bake and have warm freshly baked scones first thing in the morning without dirtying the kitchen sink. There is no reason why you should not be making these. You can also serve these scones with a soup or salad and make it a meal.

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