Jeera Bread

Always loved to make bread at home, but proofing the yeast was the only part that seemed hard. Once I figured the trick for proofing the yeast, I enjoy making the bread. Using rapid rise yeast makes the process of preparing the dough faster, it doesn’t require the dough to be kneaded and kept for rising 2 times. Adapted this recipe from “breadworld.com”. Added an Indian touch to the bread by mixing in jeera and red chilly flakes. This bread with mild flavor of jeera and red chillies is great for sandwich or just as toast for breakfast or with tea. The edges of the bread is firm, the inside is very soft and fluffy. This can be made with wheat flour as well, but will need a lil more water and kneading to develop the gluten..

JeeraBread - bnpassion

Ingredients

rapid rise yeast 1 packet or 2 1/4 tsp
butter 1 tbsp
sugar 1 1/2 tbsp
salt 1 1/2 tsp
milk 1/4 cup
water 3/4 cup
all purpose flour 2 1/2 – 2 3/4 cups
jeera 1 1/2 tsp
red chilly flakes 2 tsp or as per taste

Method

Warm up water, milk and butter in microwave for 33-35 secs.
Mix 1 cup flour, undissolved yeast, sugar and salt well in a bowl.
Add the warmed up liquid mixture into the flour mixture and mix well for 2 mins.
Slowly add 1 cup of flour mix well for 2 mins.
Slowly add remaining flour, jeera and red chilly flakes.
Mix well into a soft dough and knead for 10 mins.
Grease a pan, dust with flour and set aside.
Roll the dough like a jelly roll from shorter side and then pinch the ends to seal.
Place this in the greased pan.
Cover with wet towel.
Keep in a oven with light on to keep the place warm and let rise for 1 hr.
Preheat oven at 400 deg and bake the bread for 25 mins.
When bread is removed from oven it will be hard don’t worry,.
Let cool on wire rack and enjoy the slices as is or toasted.

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