Here is another savoury bread. I think people who
have lived in Bangalore can relate their childhood having this bread at the Bangalore Iyengar bakery. I loved them when I was young and now my daughter seems to have taken a
liking to this. Bake this bread and am sure you will love to have a slice of
this too.
INGREDIENTS
Recipe source: Here
All
purpose flour
|
3
¼ cup
|
Active
dry yeast
|
2tsp
|
Sugar
|
1
½ tbsp
|
Salt
|
1tsp
|
Water
|
3/4
cup
|
Milk
|
1/2
cup
|
Olive
oil
|
2tbsp
|
Butter
|
For
brushing the bread
|
Milk
|
For
brushing
|
FOR THE MASALA
Mint
leaves
|
1
bunch(Finely chopped)
|
Coriander
leaves
|
1
bunch(finely chopped)
|
Onion
|
1(finely
chopped)
|
Green
chilli
|
2(finely
chopped)
|
Cumin
seeds
|
1tsp
|
Salt
|
a
pinch
|
Olive
oil
|
1tbsp
|
PREPARATION
Heat the oil in a pan, add cumin seeds
and when it splutters, add the cut onion. Saute till it becomes transparent.
Now add the green chillies, cut greens and saute for 1 minute. Add salt. Mix
well and switch off the fire. Let it cool
In a bowl take the luke warm water, add 1tsp sugar to it and the active
dry yeast. Keep it aside to froth up and prove.
Add the Flour, Masala, salt and the remaining sugar to the bowl of the
stand mixer, Mix well
Now attach the dough hook and add the yeasted mixture and the raining
milk to this and mix it in low Minimum for 1 minute till it resembles a dough
consistency
Now let the mixer run in Speed one for 8 minutes.
Now switch off the stand mixer and transfer the dough to a well-greased
bowl.
Cover it and keep for 1 hr for it to double
Now take it out, deflate it and roll it into a rectangle
Roll it from the short end tightly
Transfer this to a well-greased bread loaf tin (9 * 5”)
Cover it loosely and let it rise again for 1 hr
At the end of that 1 hr preheat the oven to 200C
Lightly brush the loaf with milk or egg wash and bake it for 40-45
minutes or till it sounds hollow when tapped
Transfer this to a wire rack for cooling
Cut into slices after it has cooled down completely
