I have always loved bread, much to my hubby dear’s woes. The last time I was pestering him to get some bread, he said I should simply consider buying the bread making machine that I recently saw. Well after much deliberation, I decided against it, not wanting to over crowd my already crowded and cramped kitchen. For the way things work out, I hardly get down to baking bread. It’s more a muffin day at home, most times.
Since having decided on Bakeathon, I have been only baking muffins and cakes. Some almost twice, like in case with Chocolate Cakes. I am happy that with this Bakeathon, I have atleast cleared up my major bookmarked chocolate cake recipes. Well there is some more left, which I am sure will be done next year. Now with just about four more bakes to go on, I thought I should now look at breads, buns and what not. When Champa made her best of the year post, she reminded me again of the Garlic pull apart bread that she has made. I adapted today’s recipe from hers, being fondly looking at that for a while. The bread came out so beautifully and soft. I really have to thank Champa for the wonderful recipe.
|Spicy Mint Garlic Pull Apart Bread|
I had the weekend off, and the Saturday went off just relaxing. Though I
had so many posts to make, I just let the day pass by, and Sunday was
so hectic. I must have made about six different recipes, making sure I
covered my BM and Bakeathon. The oven was eternally on through the day. I
was thankful it has been obedient enough to bake things well.
With the vacation started for the kids, they have been so buys playing through the day. Konda kept saying she was bored, so I roped her in for clicking the step by step pictures. Since there were so many, I thought making a collage of them would suit well. We enjoyed this bread so much that I really won’t mind making it again soon.
Proofing the Yeast
Made the paste for the spread
Making the dough
Stacking the layers for getting the loaf in place.
The final baked picture with the perfect soft crumble!
Spicy Mint Garlic Pull Apart Bread
(Makes one 9 x 5 loaf)
For the Dough
All purpose flour – 3 cups
Warm water – 1 cup
Salt – 1 1/4 tsp
Sugar – 1 tbsp
Olive Oil – 2 tbsp
Active Dry yeast – 2 tsp
Green chillies – 2 chopped fine
Mint leaves – 6 chopped fine
Butter – 1 tbsp
To make a paste:
Oil – 2 tbsp
Salt to taste (about 1/2 tsp)
Green chillies – 3 chopped
Mint leaves – 2 – 3 TBSP
Garlic powder – 2 tsp
How to make the Pull apart Bread.
For the Yeast proofing
In a cup, take warm water, sugar. Add yeast to it. Let it stand till it froths.
For the dough making
In wide bowl, take the remaining ingredients listed under dough, add the yeast mix and start making a dough.
Crumble well and slowly add the warm water. When all the flour has been absorbed, knead it for 10 minutes or until it is smooth and elastic.
Add the oil and knead again. It should not be sticky or tacky. If it is, add 1 tbsp flour at a time and knead it.
Place in an oiled bowl and turn it once to coat all the sides. Cover and let rise in a warm place. About 45 minutes to an hour or till double in bulk.
Meanwhile, line a 9 X 5 loaf pan with aluminum foil or parchment paper. Leave an overhang so that you can lift the loaf as soon as it is done. Coat the bottom and sides with oil or vegetable oil spray. Set aside.
Blend the ingredients together for the masala paste. Adjust salt and spice, keep it aside
For Stacking the loaf:
When the dough has doubled, punch it down. On a lightly floured or greased surface, divide the dough into 12 or 14 small portions.
Keep the loaf pan vertically so that the pan is sitting on the shorter edge. Take one dough ball and flatten it to about 1/2 ” thick. It need not be a perfect rectangle. A rough oval shape will be fine.
Repeat with the remaining dough balls. Place one dough ball in the pan, top it with little bit of the butter and the masala spread over it. Make sure you use the paste evenly to coat all the dough balls. Stack the flattened dough balls in the pan and when done, place the loaf pan correctly.
If you have any more paste remaining, you can spread it on the top. You will have to stack in such a way that it’s all on one after the other. Don’t worry if the dough is not full in the pan. It will get full after the final rise. Cover loosely with oiled plastic wrap and let it rise till the dough is double or it touches the rim of the loaf pan. About 45 minutes to an hour.
Towards the end of the rise time, preheat the oven to 185 C. Bake for 20 minutes. Rotate the pan and reduce the temperature to 175 C. Brush with milk/ butter and bake for 2 more minutes or until the top is golden brown.
Cool in the pan for 5 minutes and then holding the over hang, remove it and place on the wire rack to cool completely.
Serve it warm
Check out the bloggers doing the Bakeathon: Champa, Sumana Deepak, Priya Suresh, Preeti Deo and Jayasri Ravi