For few years now, bloggers around the world observe World Bread Day and bake bread and enjoy them. I have been a part of a group 'Chef at large' on facebook and have been enjoying the discussion about food that takes place in that group. Few days ago, Aparna suggested that we shall bake for the World Bread Day this year and share our pictures and recipes for the event. An amazind array of breads were baked and showcased through the week. I too joined them in baking bread for the event.
I tried three breads in all with notes that I had copied off the back of a pack of bread flour that I had used many years ago. The basic recipe was the same but I tried my variations with some filling inside. First I baked the Butter top loaf following the recipe in the notes. That turned out very good, which gave me the confidence to alter the recipe to reduce the butter and add some spiced and sweet fillings.
The recipe I am sharing today has been adapted from the pack BLUEKEY Quick Bread. I have a mini loaf tin which I purchased just to bake mini bread and the following recipe will make 13 such loaves, a baker's dozen. I reduced the measurements and baked one lot of four and a small braided bread.
The Chutney I have used is a variant of the Koththumalli thokku, I had posted earlier. This is just sautéed and grinded thogaiyal. The post cooking with oil has not been carried out.
For the bread:
500 grams all purpose flour
3/4 tablespoon active dry yeast
300 grams water (1 and 1/2 cup in a 200ml measure)
Salt 1 teaspoon
Sugar 60 grams ( I have used 2 teaspoons sugar for the yeast and cut this sugar out as my bread has a savoury filling)
Butter 50 grams
For the filling:
1 cup fresh coriander leaves chopped
2 table spoons split urad dhal
1 table spoon channa dhal
4 dry red chillis
A small marble size ball of tamarind
Salt as required
2 teaspoons oil
For the filling:
Heat the oil in a pan and add the red chillis. When they turn bright and shining, add the channa dhal and the tamarind, and two minutes later the urad dhal. Toss them in the pan for a few minutes and finally add the salt.
Remove from the stove top and add chopped coriander leaves. Give a brisk stir of the contents and allow it to come to room temperature.
Grind to a smooth paste.
For the bread:
Warm 100 ml of the water just until lukewarm. Add sugar to the yeast and pour this water. Sprinkle some flour and cover to allow the yeast to proof.
Stir the salt in the flour and whisk the flour and aerate it.
Keep the butter at room temperature and soft.
Once the yeast has become frothy, add it to the flour and the rest of the water also to the flour. Mix in a loose dough and turn it on to the working surface. Grease the fingers and palms with the butter and knead the dough well.
Continue to incorporate the butter in the dough all the while kneading it to a soft and elastic dough. This exercise may take about 15 minutes. The dough is fully kneaded when it can be stretched to form a thin transparent film.
Place the dough in a glass bowl and cover with a cling wrap or damp cloth.
Allow it to double in volume.
Deflate the dough by gently kneading again. Divide the dough in small portions. (I divided in six) Roll in a rectangle and generously spread the prepared thogaiyal on the surface.
Roll the dough in a cylindrical roll with the chutney well covered inside.
Place the rolled dough in one of the prepared loaf pans.
Repeat the spreading, filling and rolling process with the rest of the dough.
Sprinkle some sesame seeds on the top if desired.
Once all the dough has been rolled and in place, cover with a damp cloth and allow it to rise again and fill the pans.
Switch the oven to 200 degrees Centigrade and pre heat.
When the oven is ready bake the bread initially for 15 minutes. Take out and brush some sugar, milk and butter mix to glaze if desired and bake again for another 7 to 10 minutes at 190 degrees centigrade.
Turn on to wire racks and allow to cool.
Since mine were very small in size, the baking time was considerably low.
If you plan to bale in one big loaf, increase the baking time to 25-35 minutes.
This bread goes well to be consumed as breakfast or can be had with a bowl on hot soup on a rainy day.
Prepare the bread tins while the