I have sachets of yeast in my pantry for almost a year now. I am very hesitant to bake with yeast-reasons that I cannot fathom.I read in several blogs that people like me who are comfortable with cooking dishes from cuisines all over the world are not so comfortable working with yeast. So that came as a sort of solace..But how long am I supposed to keep those precious sachets of yeast. They still have 6 months of life. In order to use them up before they end up in the garbage can, I have been book marking recipes to try out. But could never get down to actually baking anything!
When I saw Aparna's recipe and learnt that she has invited people to join the bread baking, I jumped in.I wrote to Aparna asking if I could join and when I read her reply I was over joyed. I was not sure what type of bread she had planned for the rest of the year,but this recipe got me excited.
So now, I am now officially a member of the 'We Knead To Bake' Group!!!
Anyways, I had just 2 days to make it and I baked this one around mid night when the kids were fast asleep and pestered hubby to keep me company.He dad, watching star Movies.As the bread was baking, the house was filled with a delicious aroma and felt like I was in my favorite bakery!Hubby and me tasted the bread first and we loved the flavors.
The only mishap was that I had placed the slices wrongly in the loaf pan and when it was done, it no way resembled a pull apart loaf. I felt so bad that all my efforts didn't pay up but had to console myself that it has at least turned out delicious.
I wanted to bake this another time to get it right but since the start of this months things have been very hectic and I was not able to d it again.Yes, I am posting this in Feb[back dating it] but this is actually the Jan's Challenge.
I did a step by step click and am posting that also...Hopefully I get time to make this another time so that I can update it with really good clicks....
I used :
For the dough:
All purpose Flour - 3 cups
Warm milk- 3/4 cup
Active dry yeast - 2 teaspoons
Salt - 1 teaspoon
Sugar - 1 teaspoon
Butter [at room temperature] - 25 grams
Garlic paste - 1 teaspoon
Milk- 3/4 cup + extra for brushing
For the filling :
Paneer - prepared from 1/2 litre milk
Mint leaves- a handful,chopped
Coriander leaves- a handful,chopped
Cumin seeds- 1 teaspoon
Sesame seeds- 2 tablespoons
Red chiili flakes- 1 teaspoon
Salt to taste
Mix the stuffing and keep aside...
1.In a bowl, dissolve sugar in 1/2 cup milk and add the mix.Mix and let it rest till it foams up.It took around 10 minutes for me.
2.In another bowl add salt and mix well.
3.Add the garlic paste and butter.
4. Mix to get a bread crumb like texture
5.Make a well in the center and add the yeast mixture. Mix well.
6.Add a little milk and knead to a non sticky dough.You may not need the quantity mentioned.so add milk little by little.
7.Shape it into a ball and place inside a well oiled bowl. Coat the dough ball with oil on all sides.
8. Cover and keep aside. Let it rise 1 1/2 hours or till it doubles in Volume.
The dough after 1 1/2 hours.....
9. Turn it over to a floured board and punch to deflate the dough.
10.Shape into a square
11. Spread the filling on top and press it lightly with a rolling pin so that the filling does not fall off
12.Using a pizza cutter cut into 6 strips.
13. Place the strips one above the other with the stuffing side facing up.
14. Again cut into six pieces and arrange in a loaf pan.[I put the remaining in a square cake pan.]
Cover these pan with a wet towel and let it rise for an hour. Sprinkle a little sesame seeds.
15. Brush lightly with milk and bake in a pre heated oven for 40 minutes at 180 Degree C
The fragrant bread......
Once it cools down, serve with tea...
Dad loved to have this with tea and has requested me to bake this again .Though the bread did not attain the desired shape I really enjoyed baking it.Thanks for choosing this recipe Aparna....
Labels: * We Knead To Bake, Bakes, Breads, Cooking with herbs / flowers, EB, Herbs, Oven Fresh Eggless Bakes, Paneer