Masala Bread - Bread with Indian Spices - Step By Step Recipe
I am getting more n more confident working with yeast and totally loving it, the thought of making my own bread is so exciting and satisfying that I am continuously looking for newer ways to make it healthier and tastier.
Personally it’s best to start with ‘all maida’ bread because it is easier to handle and the results are fabulous.
On a daily basis I would opt for healthy bread – a mix of different flours, some nuts or seeds. Somehow the idea of repeating what I have done earlier was not so appealing; I wanted to make a ‘chat-pata’ bread which had a bit of spice yet was good enough to dip in my tea and slurp J
So here goes my recipe for Masala Bread – it go over in no time, also made another loaf for my neighbour who devoured it.
Masala Bread - Bread with Indian Spices - Step By Step Recipe
I am getting more n more confident working with yeast and totally loving it, the thought of making my own bread is so exciting and satisfying that I am continuously looking for newer ways to make it healthier and tastier.
Personally it’s best to start with ‘all maida’ bread because it is easier to handle and the results are fabulous.
On a daily basis I would opt for healthy bread – a mix of different flours, some nuts or seeds. Somehow the idea of repeating what I have done earlier was not so appealing; I wanted to make a ‘chat-pata’ bread which had a bit of spice yet was good enough to dip in my tea and slurp J
So here goes my recipe for Masala Bread – it go over in no time, also made another loaf for my neighbour who devoured it.
Cooking Instructions
- 1
Get the preparations done - chop the onions, the garlic pods, gather large bowls, warm water, yeast, salt, sugar and the remaining ingredients required to made the bread!
- 2
Take a large bowl - add 2 1/2 cups of maida and a 1 tsp of salt, mix and set aside.
- 3
Take 3/4th cup water, add to it 1 tbsp of sugar and dissolve it completely. Warm the water on the stove top/ gas top or in a microwave. The water has to be luke warm (110 degree farenheit= 43 degrees celsius - temperature should be comfortable enough to dip your finger without burning)
- 4
To the luke warm water add 2 1/2 tsp of yeast and let it rest for 15 minutes. Do not try to dissolve the yeast in water just leave it on its own :)
- 5
After 15 minutes the yeast will get frothy and you will see tiny bubbles on top.
- 6
Coming back to the maida + salt bowl add chopped onions
- 7
Add cumin
- 8
Add chopped garlic
- 9
Mix every thing together with a spoon or hands, make a well in the center and add the yeast to it.
- 10
Gently start to get everything together part by part add water, I required a little less than 1/2 cup.
- 11
The dough is a bit sticky - its supposed to be like that :) We need to now gently knead the dough; to do this first dust the kitchen platform with some flour (maida). As its a sticky dough, coat your palms with 1 tsp of oil, then remove the dough on the platform and gently knead it (not like you knead dough / atta for rotis). Add another tsp of oil to the bread dough and continue kneading gently.
- 12
Now gather the dough and put it back into the bowl for rising, add 1/2 tsp of oil to the top portion of the dough and cover it with a cling film or a damp cloth. The oil on top prevent the dough from sticking to the cling film or damp cloth. Leave to rise in a place away from sunlight (in a cupboard) for 1 hour
- 13
The dough will get double in size after an hour (see pic below)
- 14
Remove the cling film, dust some flour on the kitchen platform, remove the dough from the bowl onto the platform and knead it just enough to remove the air from it. You don't really need to punch the dough:). Get a loaf tin, generously grease it, form dough into loaf and put it in the greased tin. Add another tsp oil on top of the bread dough, cover and leave to rise for another half an hour.
- 15
After half an hour, uncover the dough, garnish with a few coriander leave and sprinkle red chili powder, bake it at 180 degree celsius for 40 minutes. (Pre - heat the oven to 180 degrees celsius before baking)
- 16
You know the bread is done when you tap the crust and get a hollow sound:)
- 17
Let it rest for 10 - 15 minutes after removing it from the oven.
- 18
Slice and enjoy with tea or a generous layer of butter.
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