We are starting the final week of Blogging Marathon for this month today and I’m paired with Veena and for the next 3 days I’m going to post 3 dishes from Veena’s blog. Veena blogs at Veena’s Veg Nation and she has an awesome collection of recipes both traditional Indian and International. She is an amazing baker, I have quite a few of her breads and other baked goodies bookmarked, hopefully I’ll get to bake them some time soon.
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.
Spicy Indian style bread that is soft with a beautiful crumb. It is great to serve for afternoon snack or as a breakfast.
Prep Time30mins
Cook Time45mins
Total Time3hrs15mins
Course: breads
Cuisine: south indian
Servings: 1loaf
Ingredients
For the dough:
2cupsAll purpose flour
11/4cupsWhole wheat flour(or use 31/4 cups of all purpose flour)
2tspYeastInstant
11/2tbspSugar
1tspSalt
3/4cupwaterLukewarm
1/2cupMilkLukewarm
For the Masala/ Spice mixture:
1tspCumin seeds
1OnionMedium , finely chopped
1cupCilantro, finely chopped
1cupMint, finely chopped
1 ~ 2 1/2tspschilies red pepperGreen or use crushed flakes
a pinchSalt
Instructions
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.
Riccha, I’ve never worked with fresh yeast, so I’m not really sure how much to use here. But this site gives a nifty little conversion table and it looks like for the 2tsp instant yeast in this recipe, use 6tsp of fresh yeast.http://www.traditionaloven.com/conversions_of_measures/yeast_converter.htmlHope this helps.
Hi Ramya, I haven’t tried this recipe in a bread machine, but I’m pretty sure it will work. You might have to adjust the liquid measure though. Please let me know if you try it in the bread machine. Thank you.
Hi, awesome bread I must admit.. I have tried many versions to make a soft bread but had always been a disaster.. This recipe was super.. thanks a ton.. Didnt knead much at all.. still the bread was so so so soft..
I made this Vegan bread with 1 whole bunch of chopped dill. Omitted the onion. Kept the rest of the recipe the same. .
The khara bread was absolutely soft and brought back fond memories of Iyengar Bakery bread next to
my Tatha’s home in Basavanagudi, Bengaluru. Awesome recipe a definite keeper. I am going to make khara buns from the very same recipe and give as gifts to friends and neighbors. Cant wait to make the buns.
Hi Shobha, I am so glad to hear that you liked this Khara bread recipe. I love it too 🙂 Thank you for taking time and letting me know about it. Happy Baking!!
Sowmya :)
Am also a huge Iyengar bakery fan! A big cheer you and Veena for this recipe 🙂
Kalyani
This brings back memories of Bangalore for me !! Perfectly done 🙂
Srivalli
Wow the bread has come out so well Pavani..fantastic!
Varadas Kitchen
The bread has browned to a perfect golden brown. I like the picture of the whole loaf a lot.
vaishali sabnani
Looka so good ! The bread has a amazing texture and I love the spices used in there. Super !
praba bubesh
perfectly baked khara bread…What a lovely aroma it would have created in your kitchen..
Sarita
I like this simple Indian style bread. It looks awesome. Great pics!
Rajani S
This bread looks very interesting. Bookmarking!
Suma Gandlur
The bread has turned out perfect.
prabal kirtika
Awesome share!!
sushma
Never heard about it, will try soon. Looks delicious
Archana Potdar
Wow! This is beautiful. I loved this bread on Veenas place and more so now. Looks like I am going spend some time in the kitchen soon. ;D
Sandhya Ramakrishnan
What an amazing crumb the bread has. Lovely recipe!
Global Tastes & Travels Inc.
I have seen many version of this and have been tempted to try it. Yours came out looking so good. I must try!
Global Tastes & Travels Inc.
I have seen many version of this and have been tempted to try it. Yours came out looking so good. I must try!
Priya Suresh
Bread looks extremely stunning Pavani.. hard to resist to those alluring slices..
Harini-Jaya Rupanagudi
Bread looks fantastic with the tempting crumb and texture.
sneha datar
Beautiful texture and crust of the bread.
Sapana Behl
Bread looks so perfect.Nice
Riccha Gala
can v avoid onion….
Pavani N
Riccha, sure you can skip the onion in the filling. Hope you try it 🙂
Riccha Gala
If i am using fresh yeast hw much do i use
Pavani N
Riccha, I’ve never worked with fresh yeast, so I’m not really sure how much to use here. But this site gives a nifty little conversion table and it looks like for the 2tsp instant yeast in this recipe, use 6tsp of fresh yeast.http://www.traditionaloven.com/conversions_of_measures/yeast_converter.htmlHope this helps.
Riccha Gala
Thanx ur info s very useful
Ramya Ram
Is this suitable for bread machines?
Radhika Bindiganaville
Hi Ramya,
Did you try this recipe in the machine and if so, did you have to make any modifications to the recipe?
Thanks
Radhika
Pavani N
Hi Ramya, I haven’t tried this recipe in a bread machine, but I’m pretty sure it will work. You might have to adjust the liquid measure though. Please let me know if you try it in the bread machine. Thank you.
Sudha
Hi, awesome bread I must admit.. I have tried many versions to make a soft bread but had always been a disaster.. This recipe was super.. thanks a ton.. Didnt knead much at all.. still the bread was so so so soft..
Murthy
Wonderful recipe. I have baked bread with this recipe several times Andy it tastes awesome every time..thanks for sharing.
cookshideout
I’m so glad that the recipe worked out for you. Thank you so much for letting me know.
Shobha Swamy
I made this Vegan bread with 1 whole bunch of chopped dill. Omitted the onion. Kept the rest of the recipe the same. .
The khara bread was absolutely soft and brought back fond memories of Iyengar Bakery bread next to
my Tatha’s home in Basavanagudi, Bengaluru. Awesome recipe a definite keeper. I am going to make khara buns from the very same recipe and give as gifts to friends and neighbors. Cant wait to make the buns.
Served it with fat free butter made out of corn kernels.
http://www.brandnewvegan.com/recipes/vegan-corn-butter
cookshideout
Hi Shobha, I am so glad to hear that you liked this Khara bread recipe. I love it too 🙂 Thank you for taking time and letting me know about it. Happy Baking!!