Gibassier-Orange flavoured bread

Baking is healing, baking is fun, baking is very enriching. 
One of my reason to join various baking groups is to get the opportunity to experiment with bakes from around the world and to learn different techniques and methods. 

We knead to bake #19 is a sweet bread from France called Gibassier (zee-bah-see-ay) which is a breakfast bread and is from the Provence region. This bread is flavoured with orange candied peel, orange blossom water and aniseed. It is a decorative bread with snippets on it and is one of the 13 traditional French Christmas desserts that are traditionally served after Midnight Mass to signify Christ and his 12 apostles at the Last Supper. 

Gibassier is simple to make but only requires time as there is a pre ferment which needs to be made a night before. I had to substitute one of its main ingredient, the orange blossom water because of its unavailability and had fun making the candied orange peel from scratch. I even replaced aniseed with fennel seeds which went extremely well with the orange flavour. 

The dominant smell of the orange flavour while baking will certainly make you want to pair it with your cup of tea. I personally loved the tiny specks of orange candied peel peeping from the bread along with the fennel seeds. 

Recipe source : Aparna from My Diverse Kitchen. Adapted from CirilHitz’s Baking Artisan Pastries and Breads

Ingredients : Yields 4 

Biga (pre ferment)

• 1/4 cup + 2 tbsp all purpose flour
• 2 tbsp milk
• a pinch of Instant yeast

Dough

• 1 tbsp olive oil
• 1/8 tsp orange essence
• 1 1/2 tsp warm water
• 3/4 cup all purpose flour
• 2 tbsp granulated sugar
• pinch of salt
• 1/4 tsp instant yeast
• 20 gms butter, softened
• 1/2 tsp fennel seeds
• 2 tbsp chopped candied orange peels
• 1/4 tsp orange zest
• All the Biga from above

Glazing : 

• Ghee for brushing
• granulated sugar for sprinkling

Procedure : 

Biga : 

The previous night, you start baking, mix all the ingredients in a bowl to a smooth dough. Add more milk if required. 

Put the dough in a well oiled bowl, turning to coat all sides. 

Cover loosely with a muslin cloth and let it stand at room temperature fro 14-16 hours. 

The dough next morning will have a fermented look.

Dough:

The next morning mix olive oil and orange essence in a big bowl.

Add warm water and mix. 

Now, add the pre ferment by tearing it into chunks and adding to the bowl. 

Add all purpose flour, sugar, salt, yeast and knead till dough is smooth.

Add butter and knead again till it gets incorporated well.

Add the chopped candied orange peels and fennel seeds and mix in the dough.

Shape the dough in a round and place in a well oiled bowl. Cover and allow to double in size for about 2 hours.

Divide into 4 equal parts and shape each into a round and let the dough rest for 15-20 minutes.

Take one round at a time and shape into a semi circle. Make three slits, one in the center and two on each sides, in the middle of the semi circle with a knife. Make sure that the slits are clean.

Now with the help of scissors, make four snips along the arched side at equal distance.

Lift and transfer to a lined baking tray stretching a little to open the slits. 

Repeat the same for the rest of the dough.

Let it rise for 30 minutes.

Preheat the oven to 180 degree Celsius, 10 minutes before the completion of the resting time.

Put the baking tray in the oven and bake for 10-15 minutes or till they attain a brownish tinge.

While still hot from the oven brush them liberally with ghee and sprinkle sugar on top.

Notes : 

• You can make your own candied orange peels like I did from here.
• This bread is just about sweet. If you want your bread a little more sweeter, add a tbsp more in the dough.
• The bread is enjoyed best the same day, esp fresh out from the oven

Happy Orange bread enjoying

Amrita

Komla-lebur Chenna Payesh/Orange Kheer

Just the other day, I suddenly remembered that we are approaching that wonderful time of the year when the markets are flooded with some amazing and fresh fruits and vegetables. The first fruit that came in my mind was Oranges and I had a sudden strong craving for it.

Today being the 'Sweet day' on our blog, I just had to sync the two-Oranges and Sweet. Now, normally that should not be too difficult for the crazy Baker mind of mine. After all, I can put my hands on anything from Orange cake/cupcakes/cookies...But somehow I wanted to try something more easy, something more different and perhaps something more traditional. 

A quick search on the net led me to the perfect answer. I found a super easy and fast method of the very famous Bengali Kheer-Chenna Payesh. The interesting bit was the addition of oranges in it and the super easy method was making it in the Microwave. Though I made all the ingredient myself and used the stove top for it, I have added the easy microwave method too at the end.

Vishal, my husband, helped me buy the best Oranges available and I decided to serve the sweet in the orange itself which I shaped as a basket. The kheer/Chenna payesh was such a hit and everyone in the family admired my idea of serving in the orange basket. My father declared it 'Darun' (Wonderful in Bengali)

Stove top method

 

Ingredients: For 3-4 servings

• 500 ml milk (I used Amul Tazaa)
• 1/4 tsp citric acid/1 tsp lemon juice
• 3 tbsp sugar
• Orange segments
• 1 tsp Orange rind

Procedure :

Chenna-Take 1 1/2 cup milk in a pan and bring it to a boil. Add citric acid/lemon juice and stir well till the milk curdles and the whey separates. Line a bowl with muslin cloth and drain all the chenna with the whey into it. Collect the muslin cloth by its all four sides and tie it to allow the whey to drain completely(I normally tie it to my kitchen basin Tap) for 20-30 mins. 

Kheer-Take 1 cup milk in a pan and add sugar. Bring it to a boil, allow it to simmer on low heat till it reduces to half. This should take around 15-20 mins. 

Add 1 cup milk and the drained chenna(crumble it with your hands) and mix well. Remove from heat and allow to cool.

Orange Basket-Make knife marks on the orange top in the shape of a basket with a handle. Carefully remove the marked segments with the help of a knife. Loosen the white part covering the orange segments to the skin with a knife and then cut the orange through half. With the help of a spoon remove the other half of the orange to make the basket. Reserve orange segments for use in the kheer/payesh.

 

Add the orange segments and the orange rind to the now cool kheer/payesh. Refrigerate.
Just before serving, remove from the fridge and serve in the orange baskets. 

Microwave method : Adapted from Tarla Dalal

Ingredients : For 3-4 servings

• 1 cup milk
• 1/4 cup condensed milk
• 1/4 cup grated paneer
• orange segments
• 1 tsp orange rind

Method :

In a microwave safe bowl, combine milk and condensed milk and microwave on high for 3 minutes, stirring in between after every 1 minute. Add the paneer and mix well. Microwave again for 1 minute. Cool completely and add the orange rind and segments. Refrigerate.

Notes:

• You may add some chopped nuts like Pista or Almonds to get a nutty taste.
• You may add cardamom powder to the milk to add in the flavour. 
• Do not leave the kheer/payesh in the orange skin baskets for too long as it might make the kheer bitter. For better results, refrigerate the kheer separately and add to the orange baskets just before serving.

Happy Orange Kheer/Payesh eating
Amrita