I love to bake. Love this saying – “Cooking is an art, Baking is science”. Most people who bake at home have a stress free feeling when the stuff is baking in the oven – I fall into this category and I love the aroma of freshly baked goodies in the house. My biggest constraint in baking is I do not use eggs and many recipes have eggs in them and to substitute them is a risk – sometimes success and sometimes not. I look at the fruit bread or wonder cake and love to replicate them at home. When I shop in bakeries, my mind automatically captures the images and I want to try them at home. I have made many quick breads (hope to post them soon on the blog) and I love them for their simplicity as it takes around 30 minutes to an hour and you have a freshly baked home food that is more nutritious and healthier than the store bought. I got this recipe from here and this one is a keeper. The bread was moist and soft and kept good at least for 2 days (sorry it did not last more than that to test
). I will try this same recipe again with whole wheat flour to make it more healthier and post its results soon!!!
Ingredients
All Purpose Flour - 1 cup
Almond Powder - 1/4 cup
Baking Powder - 1 tea spoon
Baking Soda - 1/2 tea spoon
Ghee - 3 table spoons
Condensed Milk - 1/2 cup + 2 table spoons
Flaked Almonds - 2 table spoons for garnish
Milk - 1/2 cup (adjust as needed)
Tutti Frutti - 1/2 cup
Almond Essence - 2 drops
Salt - A pinch
Method
Preheat the oven to 180 degrees C
Grease a loaf tin and set aside
Sieve together all purpose flour, almond powder, baking powder, baking soda, salt and mix it until uniform and set this aside
In a separate bowl, cream ghee, essence and condensed milk till it becomes light and fluffy
Add the dry ingredients to the wet ingredients and add milk little by little to get dropping consistency batter.
Add the tutti frutti and fold them in and transfer the mixture to the prepared tin.
Sprinkle the flaked almonds on top and tap the tin on the counter a few times to even them out and also to remove the air bubbles
Bake for 25 minutes and then lower the temperature to 165 degrees C and bake for another 10 minutes until the toothpick inserted in the center comes out clean
Cool it in the tin for 5 minutes and cool completely on a wire rack before slicing
If storing in the fridge for later use, then allow it to cool completely and wrap the entire loaf (without slicing into pieces) with plastic wrap and store in the fridge.
Sending this to Tickling Palates' Lets Cook Bread, Chef Mirelle's "Taste of the Tropics - Sugarcane" Priya's Olympics Games Event, Jagruti's event, Kalyani's Bake Fest hosted by Pumpkin Farm this month, Divya's Love Lock Series - Breads, Pari's preschooler snacks, brain child of Nithu's Kitchen, Let's Party, Bookmarked Entries - Jacqueline from Tinned Tomatoes as host and mention Ruth from Ruth's Kitchen Experiments as founder of the challenge, JCO - Monsoon of India, Jagruti's page, Spotlight: Healthy Snacks, Indrani's page,
). I will try this same recipe again with whole wheat flour to make it more healthier and post its results soon!!! 
Ingredients
All Purpose Flour - 1 cup
Almond Powder - 1/4 cup
Baking Powder - 1 tea spoon
Baking Soda - 1/2 tea spoon
Ghee - 3 table spoons
Condensed Milk - 1/2 cup + 2 table spoons
Flaked Almonds - 2 table spoons for garnish
Milk - 1/2 cup (adjust as needed)
Tutti Frutti - 1/2 cup
Almond Essence - 2 drops
Salt - A pinch
Method
Preheat the oven to 180 degrees C
Grease a loaf tin and set aside
Sieve together all purpose flour, almond powder, baking powder, baking soda, salt and mix it until uniform and set this aside
In a separate bowl, cream ghee, essence and condensed milk till it becomes light and fluffy
Add the dry ingredients to the wet ingredients and add milk little by little to get dropping consistency batter.
Add the tutti frutti and fold them in and transfer the mixture to the prepared tin.
Sprinkle the flaked almonds on top and tap the tin on the counter a few times to even them out and also to remove the air bubbles
Bake for 25 minutes and then lower the temperature to 165 degrees C and bake for another 10 minutes until the toothpick inserted in the center comes out clean
Cool it in the tin for 5 minutes and cool completely on a wire rack before slicing
If storing in the fridge for later use, then allow it to cool completely and wrap the entire loaf (without slicing into pieces) with plastic wrap and store in the fridge.
Sending this to Tickling Palates' Lets Cook Bread, Chef Mirelle's "Taste of the Tropics - Sugarcane" Priya's Olympics Games Event, Jagruti's event, Kalyani's Bake Fest hosted by Pumpkin Farm this month, Divya's Love Lock Series - Breads, Pari's preschooler snacks, brain child of Nithu's Kitchen, Let's Party, Bookmarked Entries - Jacqueline from Tinned Tomatoes as host and mention Ruth from Ruth's Kitchen Experiments as founder of the challenge, JCO - Monsoon of India, Jagruti's page, Spotlight: Healthy Snacks, Indrani's page,
Thank you Sowmya for trying it out.. It looks great and I am sure it will come out well with Whole Wheat flour..
ReplyDeleteThanks Jyoti..
DeleteThanks Surabhi.. Happy to join the event
ReplyDeleteAlmond and Tutti Frutti Quick Bread recipe is looking very nice and fantastic taste. Easy homemade Bread recipes are good for health and very simple to prepare.
ReplyDelete