Bread baking was in my ‘to try’ list for quite sometime and was wishing to bake a successful bread on my first try. While I was going through several recipes in trying to find one such recipe I came to know about the ‘We Knead to Bake’ project hosted by Aparna. I jumped out of joy reading about it the very first time not even knowing what recipe was that and how is this new initiative being planned out. I decided to join the group and make 12 breads the whole year. The concept is something like this, Aparna would choose a recipe for every month, and those in the group should be baking the bread with any variations of our choice or just use the original recipe by her. Post the recipe in our blogs and link it back to Aparna’s blog. Interesting isn’t it? I decided to enter into and wow all that pulled me away from bread baking since 2 months now, gave me all the courage and inspiration to bake this wonderfully rich cheddar cheese garlic and mint pull apart bread. I just made variations on the herbs part. I used coriander and mint in that place. So my venture into breads have begun and thats now!
- 1/2 cup warm milk
- 1 tsp sugar
- 2 tsp active dry yeast
- 2 3/4 to 3 cups all-purpose flour
- 1 tsp salt
- 25gm butter, soft at room temperature
- 3/4 to 1 tsp garlic paste
- 3/4 cup milk (+ a couple of tbsp to brush over the bread)
- 15 to 20gm melted butter
- 2 tsp finely chopped corriander and mint leaves
- 1 tsp crushed cumin seeds
- Crushed pepper/ red chilli flakes to taste
- 1/2 cup grated cheddar cheese
1. In a small cup add warm milk and add sugar to dissolve and then add the yeast. Let this mixture react and form bubbles. It might take 5 to 10 minutes. If the yeast is not reacting, discard and start over.
2. In your food processor add flour, salt, softened butter, garlic paste and process for few seconds. Add the yeast mixture and process again for few seconds. Now add the milk mixture and process for few more runs. Remove from food processor and knead well to form nice elastic dough. Oil a large bowl and place the dough in the bowl. Turn the dough ball over to ensure the top part of the dough is also rubbed well with oil.
3. Cover it with a damp towel and leave it to prove until double in size. This might take 1 hour. Place the bowl in a warm place to enhance proving. I heated the oven for 2 minutes and switched off the oven and placed the bowl inside the oven.
4. Punch down the dough and knead it well on a floured surface. Roll it into rectangular shape.
5. Crush cumin seeds, pepper/dry chillies into a coarse powder. Spread it evenly over the flattened dough. Then spread the finely chopped coriander and mint leaves. Finally spread over the grated cheese.
6. Using a rolling pin, roll it on top of the filling to get them stuck into the dough as much possible.
7. Using a pizza cutter cut the dough horizontally into 6 pieces.
8. Place the 6 strands on top of each other with filling side facing upwards, having them piled up into one.
9. Cut the piled up dough strands vertically into six equal pieces now.
10. Grease and flour 9″ / 5″ loaf pan and arrange these 6 pieces into the pan adjacent to each other with the filling side facing upwards.
11. Leave it to prove for the second time now, might take nearly an hour until the dough has raised.
12. Pre-heat the oven to 180 degree C and then bake the loaf for 35 to 40 minutes or until the top of the bread is brown in colour and when the bottom of the pan is knocked you hear hollow sound. Let cool on wire rack for just few minutes and remove from the pan immediately and then let cool completely on wire rack.
Adapted from: Aparna’s Blog