Masala bread

Masala bread

Kneading is an important step in making yeast breads. Without well-developed gluten, your bread would be flat and tough. When we start kneading the dough, it will be sticky and shaggy and will smooth out as you knead. I think if you have any tensions, making a bread almost releases it!!!With the given amount you will get almost 10-12 pieces of 3"X2"Slice.

Ingredients

• All-purpose flour-125g
• Dry yeast-1tsp
• Luke warm water-1/4 cup
• Sugar-1 tsp
• Salt as needed
• Luke warm water -1/2 -1 cup (enough to knead)
• Butter-1tsp
• Paprika powder-1/2 tsp
• Coriander (whole)-1/2 tsp
• Garam masala-1/2 tsp
• Chopped ginger-1/2 tsp
• Chopped garlic-1/2 tsp
• Olive oil -1tsp
• Chopped parsley or coriander leaves-2tsp
• Milk-enough to brush on top

Method

• Mix dry yeast, sugar and water and keep it for fermenting for 10 minutes
• Take the flour in a bowl, add the fermented yeast and mix it well
• Add half a cup of Luke warm water at first and mix it well (at this stage it is quite messy).
• Add enough salt and transfer it on to a board for kneading. (Stretch the dough and roll it while kneading)
• Knead it till it is very smooth (add more water if needed).
•  Cover it with a damp cloth and keep it for fermenting for a couple of hours.
• While it is fermenting you can make the masala, heat oil in a pan and sauté ginger and garlic for a couple of minutes.
• Take out the dough on the board again, with your knuckles let out the air and add the butter and knead again.
• Now spread it out add sautéed ginger and garlic, whole coriander .paprika, garam masala, chopped parsley and roll it tight.
• Keep it on a well-greased baking tray.
• Keep it again for proofing for half an hour.
• Without giving pressure, lightly brush milk on top of the bread and bake it at 180 degree for 30 minutes or till done.