Blogging Marathon# 53: Week 4/ Day 1
Theme: Bookmarked Recipes — Veena’s Veg Nation
Dish: Iyengar Bakery Khara Bread
For the first day, I made this Iyengar Bakery style spicy Khara Bread. This bread has delicious Indian flavors with cumin seeds, onions, mint and cilantro. Make it as spicy as you want with green chilies. I kept it mild because my kids are too big on spicy food.
The bread turned out soft with a beautiful crumb. We enjoyed the bread just as is as an afternoon tea snack and with some cream cheese for breakfast. I made grilled cheese sandwich for my son the next day.
Recipe adapted from Veena’s recipe:
Iyengar Bakery Khara Bread
For the dough:
- 2 cups All purpose flour
- 11/4 cups Whole wheat flour (or use 31/4 cups of all purpose flour)
- 2 tsp Yeast Instant
- 11/2 tbsp Sugar
- 1 tsp Salt
- 3/4 cup water Lukewarm
- 1/2 cup Milk Lukewarm
For the Masala/ Spice mixture:
- 1 tsp Cumin seeds
- 1 Onion Medium , finely chopped
- 1 cup Cilantro , finely chopped
- 1 cup Mint , finely chopped
- 1 ~ 2 1/2 tsps chilies red pepper Green or use crushed flakes
- a pinch Salt
- Make the Spice mixture: Heat 1tbsp 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.