Even after I got myself a block for making this bread,strangely I was looking for different recipes with Paneer.Yeah,I have a problem with yeast,I admit.I haven't baked much with yeast but the fear of failure with bread always pulled me back.Few days back,I tried baking a savory roll,which to my amusement came out really well despite quartering the recipe,but hard luck,I messed up the salt measurement.The rolls were so salty that it went straight to the bin.They baked up beautifully though.
I couldn't resist myself baking bread again when Ajay asked me why I was 'stuck' with cakes.Yes stuck!!Now I had to prove him wrong,double trouble.
Home alone and armed with all the ingredients I just went with the flow.Everything was falling into place.The yeast bloomed well,the dough rose well and it baked perfectly too with a lovely golden crust.The icing on the cake was when I cut it-beautiful patterned bread and it tasted delicious.If you find bread baking adventurous,you should bake this bread too!
Paneer Masala Bread
Recipe source - Showmethecurry.com
Warm Water – 1 cup
Sugar – 1 tsp
Salt – 1 1/2 tsp
Olive Oil – 1/3 cup (I used Saffola)
All-Purpose Flour (Maida) – 3 cups (plus little extra for dusting)
Paneer – 200 g or 1 1/2 cups, crumbled
Turmeric Powder – 1/4 tsp
Dry Mango Powder/Amchoor – 1 tsp
Red Chili Powder – 1/2 tsp
Garam Masala – 1 tsp
Salt – to taste
Grease the mixing bowl with oil and place the dough in it.Cover with a damp kitchen towel and allow to proof for 45 minutes to an hour.
Combine crumbled paneer,turmeric powder,dry mango powder,red Chili powder,garam masala,salt and lime juice.Mix gently so that paneer doesn’t get mashed.
On a rolling surface, roll out dough into a rectangular shape (approx 9 inch by 13 inch).
Spread Paneer mixture evenly over the dough all the way to the edges and gently press in.From the side closest to you, start rolling the dough tightly into a log.
Lightly grease the bottom and sides of a 9″x13″ baking pan(I used a round cookie tray) and place dough log in the center.
Loosely cover with a damp kitchen towel and place pan in a warm place for 1 hour to allow dough to rise.
Take a serrated knife and make shallow diagonal slits into the top of the dough.
Place pan in the oven and bake for 30 to 35 minutes. Every oven is different so please keep an eye on it towards the end of the cooking period.
- The original recipe calls for rapid rise yeast,it can be substituted with the same quantity of active dry yeast,with slight changes in the procedure.I was not sure if my yeast was instant or dry so I played it safe by blooming the yeast for 5 minutes and then proofing the dough for an hour before stuffing.
- The temperature of the water plays a crucial role in blooming the yeast.I warm the water for about 30 seconds in the microwave and then carry on with the procedure.
- The stuffing for the bread could also be according to your taste.I am thinking Mushroom pepper masala next.