22 Jul 2015

SPICED SEMOLINA SAVOURY BREAD

Hello everyone
Bread is a thing which connects us to everyone in this world. Wherever you go, you can find bread in different shapes, sizes, flavours, textures etc but the main thing is it's bread. Today I too have a simple bread recipe to share. It's too simple too prepare but with a distinct amazing flavour, a zing of spices with mildness of onions and herbs. It's a perfect snacks for tea time or for kids tiffin. So give it a try at least once, you will definitely love it.
Stepwise recipe is given below , hope you all will must try this..

SPICED SEMOLINA SAVOURY BREAD


Serves: 4-5
Time: 3:30 hrs 

Ingredients

1/2 kg fine semolina ( sooji)
1 tsp + 2 tbsp oil
3/4 tsp dry active yeast
1/2 cup Luke warm water
3/4 cup warm milk
1 tsp + 1 tbsp sugar 
1 1/2 tsp salt 
1/2 tsp oregano 
1/2 tsp chaat masala
2 onions , finely chopped
2-3 green chilies , finely chopped
2 tbsp mint leaves, finely chopped
2 tbsp coriander leaves, finely chopped
1/2 tsp cumin seeds
1/2 tsp ginger garlic paste
1/4 tsp turmeric powder

Method:

First of all add yeast in 1/2 cup Luke warm water and 1 tsp sugar, mix them lightly and leave for 5-10 min or till it become nice frothy.


Now in a wok, heat 1 tsp oil add cumin seeds and let it splutter, then add onions, green chilies, mint and coriander leaves , ginger garlic paste and turmeric powder. Sauté till extra moisture evaporates, let it cool. Now take semolina in a big bowl, add salt, 1 tbsp sugar, chaat masala, oregano and prepared onion mixture. Mix well, then add yeast mixture and milk to it. 


Combine everything together and let it rest for 5 mins. Then add 1 tbsp oil in it and knead for 5 mins again let it rest for 7-8 mins. Again add 1 tbsp oil and knead for another 5-6 mins to get nice soft dough. This resting and kneading process is important to produce gluten in dough , so don't skip it. Grease the dough with oil and keep it covered at warm place to rise, at least 1- 2 hr, depend on weather. 


When it become double in volume then punch the dough and flatten it on a plain surface and by rolling give it shape of a loaf and seal its edges by pinching. Now place it in a greased and dusted loaf pan. 


Again keep it covered at a warm place for second rise, for at least 45 mins to 1 hr. Now brush its top with milk.


Now bake it in a preheated oven at 230 degree C for 30 mins or till its top become nice brown and on tapping you can hear hollow sound. Now brush it with some butter and let it cool completely on a wire rack before slicing, to get nice clean slices.




Your bread is ready to be served with a cup of tea, enjoy these easy yet delicious bread slices. You can also give it in your kids tiffin or make sandwiches. In every way these will win your heart.


You can use any other herbs too and also any other loaf pan to get your desirable shape and flavour. But then baking time may change so after 25 mins keep an eye on it. Mine took exactly 30 mins😊.
If you find your dough dry while kneading (as quality of semolina affects dough) then can sprinkle some water but the quantity given will be sufficient for a soft dough.


So enjoy these savoury delicacies and pour your valuable comments and suggestions here, they meant a lot.

Happy cooking....

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