Masala Cheese Bread Loaf Recipe With Garam Masala & Herbs
Desi twist to bread loaf with garam masala spiced cheese with herbs on top
Masala Cheese Bread Loaf Recipe With Garam Masala & Herbs is an extremely delicious bread flavoured with fresh, homemade Garam Masala and fresh Indian herbs like Coriander and Mint, a complete desi twist to the continental bread.The melt in the mouth texture is unbeatable and the Cheese on loaf top gives additional taste and flavour! Make this bread and have the the next day when it will taste even more delicious and slice neatly as it would have cooled completely!
Serve Masala Cheese Bread Loaf Recipe With Garam Masala & Herbs as a tea time food with a smoothie like Peanut Butter Lassi (Yogurt Smoothie) or Kashmiri Noon Chai Recipe (Pink Tea).
If you like this recipe, here are a few more bread loaf recipes for you to try
Note:
If not using instant yeast, then soak yeast in 1/4 cup of lukewarm milk with 1 tablespoon powdered sugar for about 10 minutes for it and wait for it to get turbid. If the turbidity doesn't happen, discard the mixture and start a fresh batch again.
120 M
40 M
160 M
12 Servings
Ingredients
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For the pre-ferment:
- 1/2 cup All Purpose Flour (Maida)
- 1 tablespoon Active dry yeast
- 1 tablespoon Sugar For the dough:
- 3 cups All Purpose Flour (Maida)
- 2 teaspoons Salt
- 1 tablespoon Caster Sugar
- 1 tablespoon Active dry yeast
- 1/2 tablespoon Garam masala powder
- 2 teaspoons Turmeric powder (Haldi)
- 1/2 cup Butter (Salted)
- 1 tablespoon Coriander (Dhania) Leaves , finely chopped
- 1 tablespoon Mint Leaves (Pudina) , finely chopped
- 1/2 cup Cheese , grated
How to make Masala Cheese Bread Loaf Recipe With Garam Masala & Herbs
To make the pre-ferment:To begin making Masala Cheese Bread Loaf Recipe With Garam Masala & Herbs, make the preferment one day before kneading the dough.
Mix all the ingredients mentioned for the pre-fermentation process in a large mixing bowl, and add enough water to make a sticky dough. This is important as the preferment has to be risen to 3 times its initial volume.
Keep in a warm place till it triples in volume.
(Spoon the fermented bread dough out into a glass container and refrigerate.This can be stored under refrigeration for weeks and used and required.It makes terrific tasting breads!)
Keep approximately half of the prepared pre ferment in a large bowl.
Mix all-purpose flour, salt, sugar, garam masala and turmeric powder on the pre fermented dough and keep the dough covered for nearly 30 minutes.The preferment may have come to the top of the flour and formed bubbles but it is fine.
Mix the flour and spices into the pre ferment. Add enough lukewarm water and make into a soft dough which does not stick to the sides of the bowl.
Keep it covered with a plate till the dough doubles in size and comes to nearly the top of the bowl.
Now add the butter/oil mixing it all the while into the dough with a pinching and pushing motion till all the oil is used up.
Knead the dough vowed well using the back of your hands till smooth and elastic.Cover with the plate and leave to rise.
After the dough has risen,punch it back.Take a sheet of clingfilm and grease it with oil or butter.
Wrap the dough in it and keep it in a plastic bag. Refrigerate this dough for 8 hours or overnight.The cling film will puff up like a balloon. If this happens, then the bread would turn out fantastic!
Next day, take the dough out from the plastic bag and clingfilm and punch it down again.Leave to come to room temperature.
Prepare a loaf pan.Flour the kitchen counter top and sprinkle the chopped herbs. Put the dough on the flour and herbs and knead for 15 – 20 minutes. Roll into a loaf and place seam side down in the loaf pan.
Cover with clingfilm again and leave to rise for almost an hour till the dough comes to nearly the top of the pan.You can make a loaf from 3/4 of the dough and use the rest to make lovely bread rolls, or use it for a smaller loaf.
Preheat oven to 180°C.After the loaf has risen sufficiently, brush the top with milk. Sprinkle cheese on top.
Bake for 35 – 40 minutes till the cheese melts to a lovely golden brown, a skewer inserted in the middle comes out clean and the bread sounds hollow when tapped.
Leave to cool in the pan for 20 minutes and then remove the bread from the pan.Use a wide,sharp knife to loosen the bred on the sides.
Take out on a wooden board and leave to cool for a couple of hours or till it comes to room temperature.
Serve Masala Cheese Bread Loaf Recipe With Garam Masala & Herbs as a tea time food with a smoothie like Peanut Butter Lassi (Yogurt Smoothie) or Kashmiri Noon Chai Recipe (Pink Tea) or with soft boiled eggs and hot Coffee as accompaniment.
