Spicy Indian Flavored Bread
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients: Makes 1 9″x5″ loaf pan
For the dough:
All purpose flour – 2 cups
Whole wheat flour – 1 1/4 cups (or use 3 1/4 cups of all purpose flour)
Instant Yeast – 2 tsp
Sugar – 1 1/2 tbsp
Salt – 1 tsp
Oil – 2 tbsp
Lukewarm water – 3/4 cup
Lukewarm Milk – 1/2 cup
For the Masala/ Spice mixture:
Cumin seeds – 1tsp
Onion – 1 medium, finely chopped
Cilantro – 1 cup, finely chopped
Mint – 1 cup, finely chopped
Green chiles – 1~2 or use 1/2tsp crushed red pepper flakes
Salt – a pinch
Method:
Make the Spice mixture: Heat 1 tbsp oil in a skillet, add the cumin seeds and cook for 30 seconds. Next add the onions and cook till they turn translucent, about 4~5 minutes.
Add the red pepper flakes, herbs and salt. Cook for 1 more minute. Turn off the heat and let the mixture cool for 10 minutes.
For the dough: Combine all the ingredients for the dough along with the onion mixture in a large bowl or the bowl of the stand mixture.
Mix and knead until a smooth, soft and satiny dough is formed, about 8 minutes on the machine, 10~12 minutes by hand.
Place the dough in a greased bowl, cover and let rise for 1 hour or until doubled in volume.
Remove the dough onto a lightly floured surface, gently deflate the dough and flatten it into a rectangle. Roll into a tight log and pinch the edges.
Place the log into a lightly greased 9″x5″ baking pan and flatten slightly to fill the pan. Cover with a lightly greased plastic wrap and allow to rise for 1 hour or until the dough crests 1″ over the rim of the pan.
Preheat the oven to 375.
Brush the top of the dough with soy milk and bake for 35~40 minutes or until the bread is golden brown on top and sounds hollow when tapped.
Remove from the oven and cool for 5 minutes.
Then invert it over a wire rack and cool completely before slicing.
From cookshideout.com