Orange Swiss Rolls

I am submitting this to Aspiring Bakers # 9 - Swiss Rolling Good Times

This uses the same method as the earlier post as I feel the texture of the rolls are really soft.  I flavored it with orange rind and filled with whipped chocolate cream.  The combination of orange and chocolate is like no other pair....they are made for each other. Simply scrumptious.

Ingredients

Egg Yolk 4 nos

Olive Oil 40g

Cake Flour 110g

 

Orange Juice 80g

 

Orange zest (optional)

 

Egg White 5nos

 

Castor Sugar 50g (add more if u like sweet)

 

Lemon juice 0.5 tsp

 

Method

• Combine Ingredient 1 - 5 until well blended, leave aside. Preheat oven to 350 degrees.
• Beat egg whites with electric beater till frothy, add sugar and lemon juice. Continue to beat till stiff peaks are formed.
• Mix 1/3 of egg white into egg yolk batter, and then FOLD in remaining egg white foam into batter with a whisk.
• Pour batter into a  11 by 11 inch baking sheet and bang the tin to release the bubbles.
• Bake at oven 350 degrees for 35 minutes or till cooked.

 

Rainbow Swiss Roll

I am submitting this to Aspiring Bakers #9 – Swiss Rolling Good Times!(Jul 2011) hosted by Obsessedly Involved with Food .

This method is the same as chiffon cake, the egg whites are beaten to stiff peak and then slowly mixed into the yolk mixture.

Ingredients

Egg Yolk -  4 

Olive Oil -  40g

Cake Flour -  110g

Water - 60g

Egg White - 5

Castor Sugar - 40g (add more if u like sweet)

Lemon Juice 1/2  tsp

4 colors

Filling- whipping cream

Method

• Combine Ingredient 1 - 4 until well blended, leave aside. 
• Beat egg whites with electric beater till frothy, add in sugar and lemon juice, then continue to beat till stiff peaks are formed.
• Mix 1/3 of egg white into egg yolk batter, and then FOLD in remaining egg white foam into batter with a whisk. Divide batter equally to 4 bowl and color them with your choice.
• Pour batter into tray and bang the tray to release the bubbles.
• Bake 350 degrees  for 17 minutes or till cooked.
• Remove from oven, let it cool with a damp towel on top.
• Spread whip cream on top and roll tightly.  Store for about 1/2 hour before serving.

Vegetarian Meat with Tofu

Being vegetarian actually gives me new ideas to try out things that I usually never thought of cooking.  I bought some vegetarian meat crumbles and paired it with pan fried tofu and seasoned with jalapeno and chili powder.  A little spicy but really wonderful with hot rice.

Ingredients

2 shallots, sliced
1 garlic, minced
1 jalapeno, sliced
Tofu, about 1/2 cup ( diced and pan fried with some olive oil)
Vegetarian Meat Crumble, 1/4 cup
Chili powder, 1 tsp
Cumin powder, 1/2 tsp
Salt

Method

In a medium heat, lightly oil a pan and saute the onion, garlic and jalapeno.  Once the onion is slightly browned add the meat crumbles, chili powder, salt and cumin powder. Stir fry for about 5 minutes and add the tofu and little bit of water.  Cook for another 10 to 15 minutes in low heat.   Taste for seasoning.  Add more chili or jalapeno if you want it to be more spicy.

Coconut Crepe ( Kuih Dadar)

Tea time....I am so hungry and needed something to munch when I came across this wonderful tea time snack which is super easy.  Its made just like any crepe except that you add some pandan paste to get the beautiful green coloring and smell.  Inside is coconut filling with brown sugar.

Source: Asian Cakes and Desserts

Ingredients

1 1/4 cup flour
1/4 tsp salt
1 egg
2/3 cup thin coconut milk ( I used soy milk)
3/4 cup water
1 tsp pandan paste
1 tbsp vegetable oil

Method

• Sift flour and salt into a medium sized mixing bowl.  In a another bowl, whisk the egg, milk, water and pandan paste together.  Slowly add the liquid to the dried ingredients.  Whisk well so there are no lumps.
• If you feel the batter is too thick, feel free to add more liquid.
• Heat a small nonstick pan over medium heat. Spray with cooking spray.  Stir batter and pour about 3 tablespoon of batter and rotate the pan immediately so that it covers the pan in a thin circle.  Allow batter to set and just begin to brown. Flip the crepe over and allow the other side to cook, just for few seconds.
• Turn the pancake over to a plate and place a spoonful of filling in the centre of the crepe and fold both sides towards the middle and roll the crepe away from you, just like a swiss roll.

Coconut Filling

2/3 cup palm sugar or brown sugar
1/4 cup + 1 tbsp water
1 pandan leaf, knotted
1 cup grated coconut


Method

• Place palm sugar and water in a pan and cook until sugar dissolves. Simmer for 10 min until liquid starts to thicken and become syrupy.
• Add the pandan leaf and grated coconut and continue cooking over low heat for 10 to 15 min until the coconut filling is thick and glossy. Most of the liquid should have evaporated. Cool and use as desired. Keep well if stored in a covered container in the fridge

Vegan Chocolate Zucchini Bread

I must say, this was not the favorite quick bread in my family.  My daughter went to the kitchen to have a big slice of it when she took a closer look at the bread and asked me " what is the green stuff", I said.."Nothing".  Then she realised that earlier on I was grating some zucchini and thats it...."you put vegetable in a bread, yucks", she said.  There we go, me and my hubby had to finish the bread...but still it is a healthy bread, so go on and try it.... I am sure you will like it.

I halved the recepi.

Ingredients

3 cups flour
1/4 cup cocoa powder
1 tbs cinnamon
1 tsp baking powder
1/2 tsb baking powder
1 tsp salt
2 c sugar
1 c vegetable oil
3 flax eggs - 5 tbs ground flax mixed with 10 tbs water, nuke 30 sec, stir, nuke 30 sec and stir again (or 2 eggs)
2/3 c soymilk
2 c shredded zucchini
1 c vegan semi-sweet chocolate chips
1 c chopped walnuts (optional)
1 tsp vanilla

Method

• Preheat oven to 350 F. Spray 2 9X5 loaf pans with non-stick spray
• Combine all dry ingredients in a large bowl and mix well. Add vegetable oil and using a fork, stir. It will be dry, but stir as well as possible.Then add flax eggs. Continue to mix. Add soy milk and vanilla and stir until well blended. Add zucchini, chocolate chips, walnuts, and blend them in. The mixture should be nice, smooth, and moist looking.
• Spoon into loaf pans. Bake 55-60min. Cool in pans for 10min, then remove and cool completely. Wrap tightly in plastic wrap and will keep for days.

Rose Essense Flavored Agar Agar

Made this lovely dessert for a friends house tonight.  I flavored it with some rose essence and coloured it with drops of red food coloring. 

Source:  Mamafami

Ingredients

5 gm agar agar powder
600 ml water
150 gm sugar
1/4 tsp salt
200 gm coconut milk
1 drop of rose essence
few drop of red food coloring
Method

In a medium heat, boil the agar powder, sugar and water; whisking constantly.  Make sure to keep whisking as the agar tends to stick to the bottom of the pan.  Once the agar has dissolved, add the coconut milk and salt.  Let it come to a boil and switch off the heat.

Strain the agar.  Add the essence and coloring. Pour into small moulds or a glass dish.  Refrigerate until it firms up.

Mocha Swiss Roll

I am sending this to  Aspiring Bakers #9 for July 2011

Source: iced cupcakes and cookies

Ingredients

4 large eggs, at room temperature

1 large egg yolk, at room temperature

1/2 cup + 1 tablespoon granulated sugar

1/3 cup all purpose flour

3 tablespoons cornstarch

1 teaspoon vanilla extract

1/4 teaspoon cream of tartar

Confectioner’s sugar (for dusting)

Mocha Cream

1 1/3 cup heavy cream

1 tablespoon cocoa powder

1 tablespoon instsant espresso powder

1/4 cup confectioner’s sugar (more if needed)

Making the cake

• Line the bottom of a 17×12 inch sheet pan with parchment paper. Spray with non stick spray.
• Separate two eggs putting the yolks in one bowl and the whites in another.
• To the bowl with the yolks, add the other two eggs and the additional yolk.
• Beat the egg yolks with 1/2 cup of sugar for about 5 minutes until it turns light in color and increases in volume.
• Add and mix in the vanilla extract.
• Sift in the flour and cornstarch to the beaten eggs. Fold in gently until just mixed.
• In another clean bowl, whip the egg whites with the cream of tarter until soft peaks form.
• Add in the tablespoon of sugar. Continue to whip until stiff peaks form.
• Add 1/3 of the beaten egg whites into the batter and fold in to lighten the batter.
• Continue to gently fold in the rest of the egg whites into the batter.
• Pour the batter into the pan and smooth out evenly.
• Bake in a preheated 375 degree oven for 12-14 minutes until the cake feels springy to the touch.
• While the cake is baking, dust confectioner’s sugar onto a clean kitchen towel.
• When the cake is done baking, remove from the oven and run a knife along the edge to loosen the cake from the pan.
• Invert the pan on top of the towel and tap the bottom to remove the cake from the pan.
• Peel the parchment paper off the bottom of the cake.
• Dust the top of the cake with more confectioner’s sugar.
• Roll up the cake with the towel starting from the shorter edge.
• Let the cake cool completely while still wrapped up in the towel.
• When the cake is cooled, unroll and spread with an even layer of the mocha cream (see below).
• Roll the cake back up and refrigerate until serving.

Making the Mocha cream

Combine the heavy cream, espresso powder, cocoa powder, and confectioner’s sugar in a large bowl.

Beat until soft peaks form.

Taste, and add more confectioner’s sugar if needed.

 

Vegetarian Enchilada

I really wanted to eat Enchilada today and as I was browsing through the web,  found this wonderful recipe which is perfect since I am vegetarian.  Each bite just bursts out with flavor.  You would not miss the meat...

Source: Allrecipes

Ingredients


1 tablespoon olive oil
1/2 cup sliced green onions
2 cloves garlic, minced
1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry
5 mushrooms, cubed
1/2 zucchini, cubed
1 cup ricotta cheese
1/4 cup sour cream, optional
2 cups shredded Monterey Jack cheese or cheddar cheese
10 (6 inch) corn or flour tortillas
1 (19 ounce) can enchilada sauce

Directions

• Preheat the oven to 375 degrees F (190 degrees C).
• Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, zucchini, mushroom and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.
• In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of cheese.
• Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Vegetable Curry

Another favorite of mine, this dish can be tweaked anyway you want with any kind of vegetables but the most often used are root vegetables but this time I added some zuchini since I had some laying around the refrigerator.

Ingredients

1 cinnamon stick
sprig of curry leaf
2 cloves
4 cardamon
1 star anise

2 tbsp cashewnut*
thumbsize ginger*
1 clove of garlic*
1 green chili*

* pound them together to a paste and set aside

1 onion, sliced
1 red chili, optional
1 potato, cubed
1 carrot, cubed
mushroom, cut into forth
cauliflower
1 zuchini, cubed
tomato, sliced

kurma powder, 2 1/2 tbsp
curry powder, 1 tbsp

coconut milk, 3 tbsp
Salt for seasoning

Method

Heat some vegetable oil in a pot, add in the cinnamon stick, curry leaf, clove, star anise and cardamon.
Add the onion, red chili and the gound paste, stir frequently, add the tomato.  Slow down the heat if it starts to dry out.

Add the cut vegetables except cauliflower and zucchini.  Season with the chili powder, kurma powder and salt.  Add enough water to cover the vegetables. Cover and let cook until the potatoes are almost fork tender.  Add the cauliflower and zucchini now and adjust seasoning.  Finally stir in the coconut milk.  Let it come to a boil and turn the  heat off.

Note:  Cooking curry is actually not by measurement but by our taste buds.  The spice level can be adjusted according to our taste.

Vegetarian Pad Thai



This is an authentic Pad Thai recipe for real vegetarian Thai food lovers, or those who want a lighter noodle dish without the meat. This Pad Thai recipe offers lots of protein in the form of eggs (or soft tofu for vegans), and ground nuts. Although vegetables are not strictly part of traditional Pad Thai, I've added some chives and bean sprouts which tastes yummy with the noodles and makes this dish even more nutritious.

Source: All recepis

Ingredients

8 oz. dried Pad Thai rice noodles, OR enough for 2 people (linguini-width)

2 eggs (vegans can substitute 1/2 cup soft tofu)

4 cloves garlic, minced

1 shallot (OR 1/4 cup purple onion), finely chopped

2 cups bean sprouts

1/3 cup chives

2 green onions, sliced

1/3 cup fresh coriander/cilantro

1/4 cup ground (or well-chopped) peanuts (OR substitute cashews or slivered almonds)

 

Pad Thai Sauce

 

3/4 Tbsp. tamarind paste (available at Asian/East Indian food stores)

1/4 cup hot water

3 1/2 Tbsp. soy sauce (or gluten-free soy sauce)

1/2 to 2 tsp. chili sauce (to taste), OR 1-2 fresh red chilies, minced

3 Tbsp. brown sugar

3-4 Tbsp. oil for stir-frying

2-3 Tbsp. vegetable or faux chicken stock

lime wedges for serving

Preparation

Bring a pot of water to a boil and remove from heat. Soak noodles in the hot water for 6-10 minutes. Drain and rinse with cold water. Tip: Noodles are ready to drain when they are soft enough to eat, but still firm and a little bit "crunchy". The noodles will finish cooking when they are fried.

Dissolve tamarind paste in the hot water. Add the other pad thai sauce ingredients and stir to dissolve the sugar. Add as much or as little chili sauce as you prefer, but don't skimp on the sugar (you need it to balance the sourness of the tarmaind). Set aside.

Place your wok (or large frying pan) over medium-high heat. Add 1-2 Tbsp. oil plus the garlic and shallot. Stir-fry 1 minute to release the fragrance.

Add the bok choy plus the stock. Stir-fry 2 minutes, or until bok choy is bright green and slightly softened.

Push ingredients aside and add 1/2 Tbsp. more oil to the center of the wok/pan. Add the eggs (if using) and stir-fry briefly to scramble them.

 Push eggs aside and add a little more oil to the middle of the wok/pan. Now add the drained noodles and 1/3 of the sauce. Stir-fry everything together for 1 minute using 2 utensils and a tossing motion (like tossing a salad).

 

 Add a little more sauce and continue stir-frying in the same way for 1-2 more minutes, or until the noodles begin to soften and become sticky. Reduce heat to medium if they begin to stick and burn.

 

Add the bean sprouts plus the remaining sauce. Stir-fry to incorporate everything together for 1-3 more minutes, or until noodles are done. Noodles are cooked to perfection when they are soft but still deliciously chewy and a little bit sticky.

 

Remove from heat and taste-test, adding more vegetarian fish sauce or soy sauce if desired for more salt/flavor.

 

To serve, scoop noodles onto a serving platter. Sprinkle with the green onion, coriander/cilantro, and ground nuts. Add wedges of fresh-cut lime on the side. Serve immediately and ENJOY!. (Thai chili sauce can also be served on the side for those who likes their noodles extra spicy).

 

Pad Thai Tip: When making this recipe,its best to double the sauce then  keep adding more as you fry the noodles until you are happy with the taste (I like the flavor strong).

 

Greek Garbanzo Salad

This is such a delightful and refreshing salad especially eaten cold.  It pairs so well with vegetarian burgers.  Of course it will be better with grilled chicken...

Ingredients

2 (15 ounce) cans garbanzo beans, drained
2 cucumbers, halved lengthwise and sliced
12 cherry tomatoes, halved
1 avacado, diced
1/2 red onion, chopped
2 cloves garlic, minced
1 (15 ounce) can black olives, drained and chopped
1 ounce crumbled feta cheese
1/2 cup Italian-style salad dressing
1/2 lemon, juiced
1/2 teaspoon garlic salt
1/2 teaspoon ground black pepper

Method

Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.

Peanut Butter & Jelly Swiss Roll

I got this really weird idea of using peanut butter in my swiss roll since I just love the wonderful texture of peanuts combined with strawberry jam.  On the other hand, my kids are the not so typical children who go head over heels with PB&J, but just for the fun of it I tried it this afternoon. Of course I had some comments from my children who went " not peanut butter !!" but I was really amazed by the wonderful taste the swiss roll had.  It was really good just out of the refrigerator; chilled.

I am submitting this to aspiring bakers #9 - Swiss Rolling Good Times For July 2011

Ingredients

4 eggs

120gm sugar

5 tbsp vegetable oil

100gm cake flour

1 tsp vanilla

Filling

2 tbsp peanut butter

1 cup heavy cream

2 tbsp confectioner sugar

couple of tablespoon of strawberry jam

The method used is the same as the rest of my swiss rolls except that I whisked the egg and sugar till ribbon stage and then sifted the flour in and folded carefully.  Finally slowly drizzle the oil and fold in.  Bake at 400 degrees F for about 10 minutes in a 9 by 13 inch pan.

Puri and Chick Pea Curry

Today I tried my hands on another favorite of my hubby's, Puri or Poori.  Its made with wheat flour, just uses water and oil, kneaded and rolled then fried.  The taste was pretty awesome but I needed to get it more puffed up when frying.  I paired it with some chick pea/garbanzo curry.

Ingredients

2 cups Indian whole wheat flour

2 tablespoon vegetable oil
salt to taste
3/4 cup warm water

Method

Slowly add  warm water, just enough to form a firm dough, and knead till smooth.

Cover, let rest at least 1/2 hour, and knead again briefly. If resting more than 1 hour, punch and knead dough again before rolling out.

Divide into small balls about golf-ball size, and roll out into 6" rounds on an oiled board.

Heat vegetable oil in a wok or saucepan. Add a little salt to the oil to keep it from smoking. Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown; drain.

Serve as soon as possible; these breads are best eaten when they are hot.

Ingredients For Chick Pea Curry
( You will come across many different version of this curry but mine is the most simplest form, just because I cannot deal with too many ingredients)

1 can chick pea/garbanzo beans, drained and washed
1 green chili/jalapeno, sliced thinly
2 shallot, sliiced
ginger garlic paste, 1 tsp
1 tomato, cubed
chili powder,  1/2 tsp
garam masala, 1 tsp
mustard seed, 1/4 tsp
cumin, 1/4 tsp
salt
oil

Method
In a small pot, heat oil and put in the mustard and cumin seeds. Slowly add the onion and chili. Stir fry for a bit then add the ginger garlic paste and tomato.  If too dry add little bit more of oil.  Add the garam masala and chili powder. Cook for about 1 minute and then add the chick pea and salt. Pour just enough water to cover the beans.  Cook for about 20 minutes. I added a pinch of sugar.  Adjust seasoning, if it needs more spice add more.

Mango Banana Vegan Bread

I have started my 1 month journey to vegetarian.  Well, I have done this numerous times but this time I am trying to go with a little different approach.  Today I came across this wonderful banana bread with a little twist to the old classic.  This one has mango added to it.  Also I sprinkled a little coconut before I bake it to give it another layer of flavour.


Ingredients

3 medium or 2 large ripe bananas
1/4 cup vegetable oil
1/2 cup brown sugar
2 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 ripe mango, sliced into chunks
granulated sugar for topping

Method

Preheat the oven to 350 degrees F. Lightly grease and flour a 9 x 5-inch loaf pan.

In a large mixing bowl, mash the bananas well. Add the sugar, oil, and vanilla extract, and whisk briskly to incorporate.

Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined.  Fold in mango chunks.

Transfer the batter to the prepared pan and sprinkle with extra sugar if you’d like.  Bake for 45 to 50 minutes. The top should be lightly browned and a knife inserted through the center should come out clean, or with just a few crumbs.

Remove from the oven and let cool for 20 minutes before transferring out of a pan and onto a wire rack to cool completely.

Banana bread will last, wrapped at room temperature, for up to 5 days… but it’s super delicious eaten within a few days.

Pumpkin Waffle

Ingredients

2 1/2 cups all-purpose flour

1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk
1 cup canned solid-pack pumpkin
3/4 stick (6 tablespoons) unsalted butter, melted
Vegetable oil for brushing waffle iron or cooking spray

Method

• Preheat oven to 250°F and preheat waffle iron. Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until combined.
• In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks (as in, far softer than the over-beaten whites you’ll see in my picture above). Folk them gently into the waffle batter, until just combined.
• Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions.
• Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.

Orange Rolls

These rolls are a little time consuming but they are so fluffy and soft and with a slight hint of orange zest and orange juice. The rolls are best eaten on the same day, or can be refrigerated and microwaved the next day.

Ingredients

• 2 packages (1/4 ounce each) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 1 cup warm milk (110° to 115°)
• 1/3 cup sugar
• 1/2 cup butter, softened
• 1 teaspoon salt
• 2 eggs
• 1/4 cup orange juice
• 2 tablespoons grated orange peel
• 5-1/4 to 5-3/4 cups all-purpose flour
• 
  ORANGE ICING
• 1 cup confectioners' sugar
• 2 tablespoons orange juice
• 1 teaspoon grated orange peel
• 
  
• Method

• In a large bowl, dissolve yeast in water. Add the milk, sugar, butter, salt, eggs, orange juice, orange peel and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Punch dough down; roll into a 16-in. x 10-in. rectangle, about 1/2 in. thick. Cut into 10-in. x 3/4-in. strips; roll lightly and tie into a knot. Place on greased baking sheets; tuck the ends under. Cover and let rise until doubled, about 45 minutes.
• Bake at 400° for 10-12 minutes or until golden brown. Remove from pans to cool on wire racks. Combine icing ingredients; drizzle over rolls. 

Note:  Instead of knots, I just made mine into rolls.  I also halved the recipe and got about 10 rolls.

Cinnamon Bread with Cinnamon Sugar Topping

Ingredients

3 1/2 cups unbleached bread flour

4 tsp granulated sugar

1 1/4 tsp salt

2 tsp instant yeast

1 1/4 tsp ground cinnamon

1 large egg, slightly beaten

2 tbs shortening, melted or room temperature

1/2 cup butermilk or whole milk, room temperature

3/4 cup water, room temperature
1 1/2 cup raisins, rinsed and drained

1 cup chopped walnuts

Method

• Stir together the flour, sugar, salt , yeast, and cinnamon in a mixing bowl. Add the egg, shortening buttermilk, and water. Stir together with a large spoon until the ingredients come together and form a ball. Adjust with flour or water if the dough seems too sticky or too dry and stiff.
• Sprinkle flour on a counter, transfer the dough to the counter, and begin kneading. The dough should be soft and pliable, tacky but not sticky. Add flour as you knead, if necessary, to achieve this texture. Knead by hand for approximately 10 minutes. Sprinkle in the raisins and walnuts during the final 2 minutes of kneading to distribute them evenly and to avoid crushing the too much. The dough should pass the windowpane test and register 77 to 88 degrees Fahrenheit. Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap. 
• Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
• Divide the dough into 2 equal pieces and form them into loaves. Place each loaf in a lightly oiled 8 1/2 by 4 1/2 inch pan, mist  the tops with spray oil, and cover loosely with plastic wrap.
• Proof at room temperature for 60-90 minutes, or until the dough crests above the lips of the pans and is nearly doubled in size.
• Preheat the oven to 350 degrees Fahrenheit with they oven rack on the middle shelf. Place the loaf pans on a sheet pan, making sure they are not touching each other. 
• Bake the loaves for 20 minutes. Rotate the pan 180 degrees for even baking and continue baking for another 20 to 30 minutes, depending on the oven. The finished breads should register 190 degrees Fahrenheit in the center and be golden brown on top and lightly golden on the sides and bottom. They should make a hollow sound when thumped on the bottom. 
• Immediately remove the breads from their pans and cool on a rack for at least an hour, preferably 2 hours, before slicing or serving.

Blueberry Filled Swiss Roll

The recipe for the swiss roll can be seen here.

This time I filled the swiss roll with blueberry jam and whipped cream.