Thursday, 22 May 2014

386. Masala bread

baking again

   Its been a long time since I baked a bread. A cool rainy weather called out for some soup. Making soup for dinner meant a home baked bread. I dug out my 'to try list' and made masala bread. The first time I had made masala bread was when I was attending the baking technique classes in Bangalore. Adding all sorts of masalas to the bread was totally new to me... at that moment I frowned at the idea of adding coriander, onion, garlic, curry leaves, chillis etc to the bread dough. Wondered how it would taste and it did turn out delicious. Forgot about the bread till I opened the 'to try list'. 
   Masala bread is a good accompaniment to any smooth soup like broccoli, cauliflower, tomato soup or any soup of your choice. The leftover bread made a lovely in between snack as it tastes good on its own. The charming thing about baking this bread is that you can add the masala according to your taste. By masalas I mean onion, garlic, green chillis, ginger, coriander, fenugreek, curry leaves, etc. Feel free to add whatever you want.
   As to exercising my arm, yes I still knead the dough with my hands... not too impressed with my kenwood machine. My arms still are not slimmer.. how can they be after eating so much bread. The motto at the moment is knead, bake and eat. 




MASALA BREAD
1 big loaf

3- 3½ cups plain flour (all purpose flour)
2¼ tsp dry active instant yeast
1- 1½ tsp salt
1 tbsp sugar
1 tbsp oil
1-1¼ cups warm water
1 tsp cumin seeds (jeera)
1 medium onion diced (approx.½ cup)
4 cloves of garlic peeled and chopped
1 tsp ginger paste
1 tsp green chilli paste
½ cup chopped fresh coriander

extra oil for smearing

  1. Put  3 cups of flour into a big bowl. Add salt, sugar and cumin seed and mix it well.
  2. Add the yeast and mix again.
  3. Pour 1 cup warm water into the flour and make a dough. If the dough is a little stiff add the remaining water.
  4. Knead the dough using the heel of your palm for 10 to 15 minutes till it is smooth and elastic. If the dough is sticky, use the extra flour for kneading.
  5. Using up the measured amount of oil, knead it into the dough. Form the dough into a ball.
  6. Smear the bowl with oil. Rub oil over the dough. Place the dough in the bowl.
  7. Cover it with a plastic sheet or cling film and place the bowl in a warm area.
  8. Let the dough rise till it is double the size. I usually have to leave it for nearly 2 hours.
  9. Gently knock down the dough using greased hands. 
  10. Add onion, coriander,garlic, green chilli and ginger paste. Mix it into the dough.
  11. Knead gently using extra flour if necessary.
  12. Shape the dough according to the shape you want.
  13. Grease the baking pan with oil. Place the dough in it.
  14. Cover again with a plastic sheet or cling film and place it in a warm area.
  15. Let the dough rise till its nearly double the size. I usually leave mine for 30 to 45 minutes.
  16. Preheat the oven to 200°C. 
  17. Place the shaped dough in the oven (middle shelf) and bake for 30 to 35 minutes or till the top is golden brown.
  18. Remove the baked bread from the oven and the pan.
  19. Let it cool on a wire rack.
  20. Serve with butter, soup, chutney etc.
Tips:
  • Add finely chopped curry leaves.( kari patta)
  • Next time I will be adding a bit of turmeric powder.
  • Hot liquid kills the yeast. So make sure it is lukewarm.
You may want to check out the following:
cheese and onion bread

feta olive basil bread

tomato cheddar bread
   Sending this recipe for the following event:



The big sweet tooth

Cooks Joy



cooking 4 all seasons



nandoo's kitchen

Priya's versatile recipes

3 comments:

  1. i love savory bread more than sweet or regular one. looks awesome.

    ReplyDelete
  2. Thanks for the entry..the bread looks so good and nicely baked..

    ReplyDelete
  3. lovely bread and yes all one need warm homemade bread when it is raining :)

    ReplyDelete

Thank you for stopping by. Your comments are valuable to me.

Thursday, 22 May 2014

386. Masala bread

baking again

   Its been a long time since I baked a bread. A cool rainy weather called out for some soup. Making soup for dinner meant a home baked bread. I dug out my 'to try list' and made masala bread. The first time I had made masala bread was when I was attending the baking technique classes in Bangalore. Adding all sorts of masalas to the bread was totally new to me... at that moment I frowned at the idea of adding coriander, onion, garlic, curry leaves, chillis etc to the bread dough. Wondered how it would taste and it did turn out delicious. Forgot about the bread till I opened the 'to try list'. 
   Masala bread is a good accompaniment to any smooth soup like broccoli, cauliflower, tomato soup or any soup of your choice. The leftover bread made a lovely in between snack as it tastes good on its own. The charming thing about baking this bread is that you can add the masala according to your taste. By masalas I mean onion, garlic, green chillis, ginger, coriander, fenugreek, curry leaves, etc. Feel free to add whatever you want.
   As to exercising my arm, yes I still knead the dough with my hands... not too impressed with my kenwood machine. My arms still are not slimmer.. how can they be after eating so much bread. The motto at the moment is knead, bake and eat. 




MASALA BREAD
1 big loaf

3- 3½ cups plain flour (all purpose flour)
2¼ tsp dry active instant yeast
1- 1½ tsp salt
1 tbsp sugar
1 tbsp oil
1-1¼ cups warm water
1 tsp cumin seeds (jeera)
1 medium onion diced (approx.½ cup)
4 cloves of garlic peeled and chopped
1 tsp ginger paste
1 tsp green chilli paste
½ cup chopped fresh coriander

extra oil for smearing

  1. Put  3 cups of flour into a big bowl. Add salt, sugar and cumin seed and mix it well.
  2. Add the yeast and mix again.
  3. Pour 1 cup warm water into the flour and make a dough. If the dough is a little stiff add the remaining water.
  4. Knead the dough using the heel of your palm for 10 to 15 minutes till it is smooth and elastic. If the dough is sticky, use the extra flour for kneading.
  5. Using up the measured amount of oil, knead it into the dough. Form the dough into a ball.
  6. Smear the bowl with oil. Rub oil over the dough. Place the dough in the bowl.
  7. Cover it with a plastic sheet or cling film and place the bowl in a warm area.
  8. Let the dough rise till it is double the size. I usually have to leave it for nearly 2 hours.
  9. Gently knock down the dough using greased hands. 
  10. Add onion, coriander,garlic, green chilli and ginger paste. Mix it into the dough.
  11. Knead gently using extra flour if necessary.
  12. Shape the dough according to the shape you want.
  13. Grease the baking pan with oil. Place the dough in it.
  14. Cover again with a plastic sheet or cling film and place it in a warm area.
  15. Let the dough rise till its nearly double the size. I usually leave mine for 30 to 45 minutes.
  16. Preheat the oven to 200°C. 
  17. Place the shaped dough in the oven (middle shelf) and bake for 30 to 35 minutes or till the top is golden brown.
  18. Remove the baked bread from the oven and the pan.
  19. Let it cool on a wire rack.
  20. Serve with butter, soup, chutney etc.
Tips:
  • Add finely chopped curry leaves.( kari patta)
  • Next time I will be adding a bit of turmeric powder.
  • Hot liquid kills the yeast. So make sure it is lukewarm.
You may want to check out the following:
cheese and onion bread

feta olive basil bread

tomato cheddar bread
   Sending this recipe for the following event:



The big sweet tooth

Cooks Joy



cooking 4 all seasons



nandoo's kitchen

Priya's versatile recipes
Pin It

3 comments:

  1. i love savory bread more than sweet or regular one. looks awesome.

    ReplyDelete
  2. Thanks for the entry..the bread looks so good and nicely baked..

    ReplyDelete
  3. lovely bread and yes all one need warm homemade bread when it is raining :)

    ReplyDelete

Thank you for stopping by. Your comments are valuable to me.