MASALA BREAD

FAB PRODUCTS USED

FAB PREMIUM OIL SOLUBLE GARLIC BUTTER,FAB PREMIUM OIL SOLUBLE MASALA BREAD

Short Recipe Description

I have wanted to bake masala bread ever since I received feedback from one of my bread students, Aruna. So when I got the invitation to participate in the Fab Flavours recipe collaboration, this was the first recipe that came to mind, and once Fab Flavours sent me pure extracts like oregano, premium oil soluble flavours masala bread and garlic butter all the way to Kuwait it seemed like this recipe was meant to be and there was no looking back. This delicious bread is made with a pre ferment, enriched with turmeric powder and freshly crushed pepper sautéed in butter, garlic, onions, green chilies, curry leaves, and Fabflavours premium oil soluble flavours masala bread and garlic butter and natural extract oregano. I must say the aroma during kneading and baking was just exquisite. This masala bread is quite versatile. It would make perfect burger buns, a party starter, pull apart bite size bread rolls, stuffed rolls, or just as a bread loaf, sliced and served with hot stew or soup. The recipe yields 12 numbers of large buns/rolls and a large loaf.

Additional Categories

Healthy Grain

INGREDIENTS

METHOD

1: To make the starter

- Mix the water and 1/8 teaspoon yeast, then add the flour, stirring until the flour is fully incorporated.
- Cover and let rest at room temperature for about 8 to 12 hours; the starter will be bubbly..

2: To make the dough

- Heat a tava, melt butter (or oil), add the thinly sliced garlic, ginger, and onion.
- Sauté until they are golden brown.
- Finally add the thinly sliced green chilies and curry leaves.
- Sauté for few minutes and set aside to cool.
- Combine the instant yeast with the remaining dough ingredients and all of the poolish, mix and knead by hand or with a stand mixer, to make a soft, smooth dough.
- Add turmeric and pepper powders and the sautéed masala mix to the dough.
- If you're kneading in a stand mixer, it should take about 8 minutes at second speed and 10 minutes if you are kneading by hand.
- Place the dough in a lightly greased bowl, cover, and let it rise for 2 hours.
- It should have doubled in bulk from its original volume.
- Gently deflate the dough.
- To shape the bread loaf, take the dough and just spread it into a rectangular shape with a rolling pin.
- Roll it up carefully into a tight loaf log and place the bread dough in a lightly greased loaf pan with the seam area at the bottom.
- Cover with a wet cloth, and let the dough rise (preferably in a warm place) until it doubles in volume.
- 15 minutes before baking, pre heat the oven to 200°C.
- Bake the bread dough in a preheated oven at 200°C.
- for 40 to 45 minutes.
- Remove the bread from the oven, and turn it out onto a rack to cool.
- When completely cooled, wrap in plastic, and store at room temperature.
- Slice the loaf only after cooling.

Assembling

Baker Tips/Notes

- The amount of water required may vary.
- Use the lesser amount in summer or humid climates; the greater amount in winter or drier climates.
- Baking time could vary from oven to oven.
- The dough may seem very sticky, but after kneading, it will automatically form a smooth dough.
- Do not add excess flour, and do not knead hard.
- The makeup of the masala mix is entirely up to you.
- For example, freshly crushed fennel seeds would be a wonderful addition.
- If the crown of the loaf is getting too brown, cover with a baking sheet after 25 to 30 minutes.
- You can enrich the bread by adding 4 tablespoons of milk powder and an egg (replace that weight of water from the recipe).