I made Masala Bread from this recipe of Basic White Bread from Champa's blog. It was so satisfying to see the dough double in volume(not withstanding the dreary, cloudy weather and no sun) and rise so beautifully in the oven.Sigh! The bread tasted wonderfully good, what a keeper of a recipe!!
I have made some modifications(as suggested by Champa) to make a savory masala version of the white bread. Here is what I did.
- Warm water - 3/4 cup
- Sugar- 2 TBSP
- Oil - 2 TBSP
- Salt - 1.5 tsp
- Active dry yeast - 2 1/4 tsp or 1 packet
- Bread flour or all purpose flour - 3 - 3 1/4 cups
- Finely chopped onion - 3/4 cup
- Jeera - 1 teaspoon
- Finely chopped fresh mint leaves - A generous handful
- Extra 1 teaspoon oil for sauteing the onions
- Finely chopped green chillies(optional, I did not use any)
Heat one teaspoon oil in a pan. Add the jeera, saute for a few seconds. Add the onion, saute till translucent. Add the mint leaves just a minute before you turn off the heat. Keep aside.
In a large bowl, combine warm water, sugar and yeast. Let it sit for about 10 minutes or till frothy. Now add the salt, oil. Mix well. Slowly start adding flour and then the masala to make a smooth dough. Knead the dough for about 10 minutes. I started with about 3 cups of flour (as suggested by Champa) as the onion would leave out water while kneading and I would need to add more flour. I eventually ended up using a little more than 3 and 1/4 cup of flour. (would the bread have been more lighter if I had used only 3 1/4 cup I wonder??)