+91 – 9618045357

+91 – 8142206422
www.choc-o-lock.com
https://www.facebook.com/choclock2010
https://www.facebook.com/groups/chocolock2010

BAKING BREADS – BASIC (EGGLESS) ONLINE PART-1

INTRODUCTION
Baking your own bread is a genuinely pleasurable activity and satisfactory experience.
As I think of baking bread, first that comes into my mind is the aroma of freshly baked
bread loaf which pulls every family member into kitchen to just watch “what’s cooking”.
Well it’s very easy to learn baking with yeast and very few things you need to start up
with.
MAKING BREAD
Note: Following points are only the hints for bread baking, you are requested to follow the
instructions for rolling and shaping of dough demonstrated in the class.

1. Basic Maida Dough

Ingredients –
1 cup or less Warm (not hot) water (almost 40% to 50% flour)
2-3 tsp Powdered Sugar
2 tsp Active dry yeast
or
1.5 tsp Instant yeast
2 cup Plain flour (maida)
1.5 or less tsp Salt
1 tbs or more Olive oil/any cooking oil/melted butter/ghee

Some extra flour for dusting, some extra oil for brushing and drizzling

Method
1. Put warm water in a bowl. Add sugar and active dry yeast. Let it sit for 10
minutes until yeast activated by turning into foam on top of the water. This
process is called proofing.
2. If using instant yeast , directly can be mixed into flour.
3. Now in a large bowl mix all flour and salt. Add frothy yeast mixture. Knead
it well (stretch and fold) for 8-10 minutes. Add oil during the kneading.
4. Shape the dough into a ball and grease it well with extra oil. Keep it in a
large bowl. Cover the bowl with cling wrap or kitchen towel. Allow it to rise
double in size at room temperature. It is called first rise.
5. After first rise we can use it for bread shaping.

1|Page

NOTE: THESE RECIPES OR THE PART OF THESE RECIPES CAN NOT BE REPRODUCED FOR TEACHING OR
TRAINING PURPOSES WITHOUT PRIOR PERMISSION OF CHOC-O-LOCK.COM
+91 – 9618045357
+91 – 8142206422
www.choc-o-lock.com
https://www.facebook.com/choclock2010
https://www.facebook.com/groups/chocolock2010

BAKING BREADS – BASIC (EGGLESS) ONLINE PART-1

6. Here time does not matter, volume of dough matters. As it gets
double it is ready to be used. It may take 40-50 minutes.
7. As the dough gets double in volume. Shape it and bake after second
rise. If shaping is not possible, refrigerate as it gets double otherwise
it will turn sour. You can refrigerate it even just after kneading and
use it when necessary)
8. If you want breads to be crispy and more crusty change the oven setting
after few minutes of baking to low temperature like 150 or 180 degree
Celsius.
9. SAME DOUGH WORKS FOR ALL THE BREADS. FEW CHANGES ARE
MADE.

2. Whole Wheat Bread / Multi Grain Bread / Semolina flour/ Half-n-Half Bread
Dough
Ingredients –
2 cup Plain flour (above mentioned)
1.5 tsp Salt
1 cup or more Warm (not hot) water (almost 50%- 60%flour)
(best to use buttermilk which is not sour,1/4 cup curd
and ¾ cup and more water)
1.5 tbs Powdered Sugar
2 tsp INSTANT dry yeast (or ACTIVE dry yeast : 2.5 tsp)
1 tbs or more Olive oil/any cooking oil/melted butter/ghee
Some extra flour for dusting, some extra oil for brushing and drizzling
Method
Same as maida above.

2|Page

NOTE: THESE RECIPES OR THE PART OF THESE RECIPES CAN NOT BE REPRODUCED FOR TEACHING OR
TRAINING PURPOSES WITHOUT PRIOR PERMISSION OF CHOC-O-LOCK.COM
+91 – 9618045357
+91 – 8142206422
www.choc-o-lock.com
https://www.facebook.com/choclock2010
https://www.facebook.com/groups/chocolock2010

BAKING BREADS – BASIC (EGGLESS) ONLINE PART-1

3. Pizza
Grease baking sheet or baking roll (not butter paper) and dust with corn meal
(Makai ka aata)/maida for pizza
Now punch down the dough. Shape your pizza. Top it with sauce, pizza cheese
and veggies seasoned with salt and pepper. And leave again for rise second
time. Let it rest for some time as it gets double (almost 15 minutes).
Now slow down the temperature to 220c. Bake for 14 to 18 minutes on 220c.
Initial 8 minutes at bake mode and then next 6-8 minutes at toast mode (both
rods on). For other details follow the instructions given during the video session.

4. Sandwich Bread
Base Recipe 1 or 2
Preheat @250c for 30 minutes
Bake at @220c it for 25-27 minutes or @200c 30 minutes
For bigger or smaller loaf adjust time accordingly.

5. Boiled Beet Root Puree/Blanched Spinach Puree Bread

Base Recipe 1 or 2
Can be used partially with water/milk/buttermilk.

6. Foccaccia
Base Recipe 1 or 2
Seasoning- lots of olive oil (4-5 tbs), fresh or dry herbs 1 tbs or less
Toppings as u wanted like onion, cherry tomatoes, olives etc.
Baking time-
(20-22 minutes at 220c for medium size, small mini foccacia 9-12 minutes)

7. Pita Bread – Flat Pocket Bread

Base Recipe 1 or 2

3|Page

NOTE: THESE RECIPES OR THE PART OF THESE RECIPES CAN NOT BE REPRODUCED FOR TEACHING OR
TRAINING PURPOSES WITHOUT PRIOR PERMISSION OF CHOC-O-LOCK.COM
+91 – 9618045357
+91 – 8142206422
www.choc-o-lock.com
https://www.facebook.com/choclock2010
https://www.facebook.com/groups/chocolock2010

BAKING BREADS – BASIC (EGGLESS) ONLINE PART-1

Generally it is made with whole wheat flour. It is a flat bread which has pocket.
It can be baked on gas stove over tawa.
Baking time is 7-8minutes at 220c in a preheated oven.

8. Plain pizza base-

Base Recipe 1 or 2
Baking time is 6-8 minutes at 220c in a preheated oven, needed to be poked
with fork)

9. French Baguettes
Remove oil from Base recipe 1 or 2.
Shape the dough like long rope.
Baking time depends on how thick your bread is.

10. Garlic Bread

Base recipe 1 or 2
1. Spread Seasoning (follow extra recipes) on Toasted Breads
2. Pull Apart – how to shape, see in workshop demo.
3. Stuffed Garlic Bread Recipe –
(use any dough )
i. Mix 8-10 cloves of garlic & mixed herbs 1 tbs (oregano, chili flakes,
basil etc.) and 2 tbs olive oil one cup in pizza dough.
ii. For stuffing – Spread some mayo, cheese, corn, jalapenos, mixed
herbs. On the top of the bread spread butter generously and
sprinkle herbs.

11. Naan/kulcha
Base Recipe 1 or 2
1. Take a half quantity of yeast in recipe and substitute half part of liquid with
curd.
2. Add 1 tsp black caraway seeds (kalonji) in dough. You can use fresh mint
and coriander leaves too. Crushed garlic also can be used.
3. Baking time- (7-8 minutes at 220c).You can cook it on gas stove too.

4|Page

NOTE: THESE RECIPES OR THE PART OF THESE RECIPES CAN NOT BE REPRODUCED FOR TEACHING OR
TRAINING PURPOSES WITHOUT PRIOR PERMISSION OF CHOC-O-LOCK.COM
+91 – 9618045357
+91 – 8142206422
www.choc-o-lock.com
https://www.facebook.com/choclock2010
https://www.facebook.com/groups/chocolock2010

BAKING BREADS – BASIC (EGGLESS) ONLINE PART-1

12. Soup sticks / Breadsticks/Crackers
Base Recipe 1 or 2
Use base recipe by adding more olive oil to make sticks crispy. 2-3 tbsp per 1
cup of flour. Add caraway seeds, cumin seeds, sesame seeds etc. Bake it for 5-
6 minutes on 220 and bake for further 10 minutes around at 150c.

13. Panzerotti (FRIED BREAD)

Basic dough with fillings to be fried in hot oil.
14. Pull Apart Bread and Butter Buns (see in videos).
15. Designer Bread see in videos.

SOME USEFUL TIPS

o Ovens should be preheated at least for 20-30 minutes at 250. If 250 not there in oven
then 220c .
o All above breads can be baked at 200 to 250 degree Celsius in preheated ovens for
10 to 18 minutes duration for small size breads and 20 to 35 minutes duration for big
size breads. Time varies in different ovens. You need to keep an eye.
o I you want breads to be crispy and more crusty change the oven setting after few
minutes of baking to low temperature like 150 or 180 degree Celsius.
o For warm environment, you can heat up oven. Then turn it off and inside oven will be
warm environment for your dough to rise.
o For breads, hotter and faster is better than cooler and slower baking.
o Cold Fermentation – The dough is fermented a short while at room temperature and
then goes into the refrigerator for cold fermentation overnight, or longer. This is ideal,
as the unbaked dough can be held in the refrigerator for 3 number of days.
o To make the tangzhong : Combine 10% of flour and 50-60% of water/milk and whisk
until no lumps remain in a saucepan. Place the saucepan over low heat, and cook the
mixture, whisking constantly, until thick. Transfer the tangzhong to a bowl and let it
cool to room temperature. To make the dough: Combine the tangzhong with the
remaining dough ingredients, then mix and knead. You may need extra water.

5|Page

NOTE: THESE RECIPES OR THE PART OF THESE RECIPES CAN NOT BE REPRODUCED FOR TEACHING OR
TRAINING PURPOSES WITHOUT PRIOR PERMISSION OF CHOC-O-LOCK.COM
+91 – 9618045357
+91 – 8142206422
www.choc-o-lock.com
https://www.facebook.com/choclock2010
https://www.facebook.com/groups/chocolock2010

BAKING BREADS – BASIC (EGGLESS) ONLINE PART-1

EXTRA RECIPES

1. PIZZA SAUCE
a. 8 tomatoes, 1 onion, 4-5 garlic cloves, salt to taste
b. 1-2 tbs olive oil, ¼ tsp carom seeds, 1 tsp minced garlic, pinch of fennel
seed powder, 1-2 tbs sugar, 1 tsp mixed herbs, 2 tsp oregano, 2-3 tsp chilli
flakes, fresh basil leaves, pinch of rock salt
METHOD
a. Pressure cook tomatoes, onion, garlic cloves and salt with 2-3 tbs of water
till 2-3 whistles. Let it cool completely, puree it.
b. Heat some 1-2 tbs olive oil in pan. Add carom seeds (ajwain) and minced
garlic. Add pureed mixture. Cook in a heavy bottom sauce pan till it gets
thick (20-25 minutes) on slow to medium flame. Now add sugar, mixed
herbs, red chili flakes, fresh basil leaves, pinch of rock salt and turn off the
heat. Let it cool completely. Refrigerate for a week with film of olive oil on
top.

2. GARLIC BREAD SEASONING

a. Heat 1 tbs butter & 1 tbs olive oil in a pan.
b. Add 2 – 3 clove/laung powdered, 4-6 crushed black pepper.
c. Add minced garlic 15-20 cloves. Add salt to taste. Let it cook first till it gets
light golden in colour. Now add Oregano, chili flakes, and mixed herbs.
Switch off the flame.
3. WHITE SAUCE CHEESE DIP
a. Heat 2 tsp butter in a pan and add 2 tsp flour.
b. Now slowly add 1 cup milk. Add salt to taste, 1-2 clove garlic – optional and
black pepper. Add ½ -1 cup grated cheese.

4. SPINACH DIP
½ cup sour cream/hung curd/cream cheese, ½ cup cream, 1cup cheese sauce,
1/2 cup blanched and chopped/pureed spinach, salt to taste, black pepper, 2 garlic
clove minced.

5. HUNG CURD DIP

1 cup hung curd, ¼ cup cream, ¼ cup mayo, salt and pepper, Italian seasoning,
fresh herbs, veggies of your choice

6|Page

NOTE: THESE RECIPES OR THE PART OF THESE RECIPES CAN NOT BE REPRODUCED FOR TEACHING OR
TRAINING PURPOSES WITHOUT PRIOR PERMISSION OF CHOC-O-LOCK.COM
+91 – 9618045357
+91 – 8142206422
www.choc-o-lock.com
https://www.facebook.com/choclock2010
https://www.facebook.com/groups/chocolock2010

BAKING BREADS – BASIC (EGGLESS) ONLINE PART-1

6. Cheese Spread
100gr processed cheese, 4 tbs cream, 1 tbs butter, 2 tbs milk powder, 1 tbs milk
Blend all well. Store in fridge.
7. Basil Pesto
1/4 cup roasted pinenuts/walnuts/almonds, 2 cups fresh basil, 1/3 cup olive oil, 2-
3 garlic cloves, ½ cup grated cheese, salt to taste
Blend all together, if you are using it instantly, can mix water too for making paste.

7|Page

NOTE: THESE RECIPES OR THE PART OF THESE RECIPES CAN NOT BE REPRODUCED FOR TEACHING OR
TRAINING PURPOSES WITHOUT PRIOR PERMISSION OF CHOC-O-LOCK.COM
+91 – 9618045357
+91 – 8142206422
www.choc-o-lock.com
https://www.facebook.com/choclock2010
https://www.facebook.com/groups/chocolock2010

BAKING BREADS – BASIC (EGGLESS) ONLINE PART-1

HELLO FRIENDS
CHOC-O-LOCK IS CONUDUCTING FOLLOWING DIFFERENT COURSES :
1. BEGINNERS CHOCOLATE MAKING (COMPOUNDS)
2. COVERTURE CHOCOLATE MAKING (REAL CHOCOLATE)
3. CHOCOLATE ART & GARNISHINGS
4. CHOCOLATE BOUQUETS/BASKETS
5. MODELLING CHOCOLATE PASTE
6. EGGLESS BREADS AND MORE
7. EGGLESS BREADS (SWEET BREADS) (NEW)
8. EGGLESS CAKES, CUPCAKES AND MORE
8. EGGLESS CUPCAKES AND TEATIME CAKES
9. NO BAKE – COLD DESSERTS (EGGLESS & GELATINFREE) DESSERTS
10. CHOCOLATE BROWNIES (EGGLESS)
11. ICE CREAMS WITH MILK & WITHOUT MILK – KULPHIES (EGGLESS &GELATINFREE)
12. TART AND PIES – SWEET & SAVOURY (EGGLESS)
13. PUFFS & CROISSANTS (EGGLESS)
14. EGGLESS COOKIES
15. ITALIAN CUISINE VEGETERIAN
16. KIDS WORKSHOP
17. EGGLESS MACARONS
18. GRANOLAS AND NUTRIBARS
19. EGGFEE NOUGAT & EGGLESS MARSHMALLOWS
20. EGGLESS CAKES ADVANCED
21. TURKISH DELIGHTS

*CHARGES - VARIES FOR EACH CLASS FROM Rs 1200 TO Rs 4000 PER WORKSHOP.
*DURATION - 4 TO 6 HOURS PER WORKSHOP
*VENUE – NEAR SHOPPERS STOP, BEGUMPET
*TAKE/EAT AWAYS – RECIPE NOTES AND SMALL INDIVIDUAL PORTION OF EACH DISH (
EXCEPT BOUQUETS)
*SHOPPING GUIDELINES ARE GIVEN
*YOU MAY CALL AGAIN IN FUTURE FOR MY FURTHER ASSISTANCE FOR THE
WORKSHOP DONE HERE
*WORKSHOP SIZE – MIN 6 PERSONS TO MAX 16 PERSONS IN GENERAL.
*YOU PEOPLE ARE TO BRING A CARRY BAG AND AN APRON FOR THE SESSION

THANKS
POOJA LAKHOTIA

8|Page

NOTE: THESE RECIPES OR THE PART OF THESE RECIPES CAN NOT BE REPRODUCED FOR TEACHING OR
TRAINING PURPOSES WITHOUT PRIOR PERMISSION OF CHOC-O-LOCK.COM