Thursday, March 8, 2012

Paneer Masala Bread

Some recipes should be attacked instantly,if you think too much about how and when to make/bake it,it might get postponed.When I saw Hetal and Anuja's video on SMTC,I thought to myself 'ah,this is one bread I could try',off I went to check my kitchen stuff and saw something else and completely forgot about it.My excuse was,I didn't have paneer!! IMG_0578
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.
IMG_0553 
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!
edited 
Paneer Masala Bread
Recipe source - Showmethecurry.com


Ingredients


Warm Water – 1 cup
Instant Yeast - 1 1/2 tsp
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
Juice of 1 lime
Pickled Jalapenos – 1/2 cup, chopped finely (I did not add this)
Method
In a mixing bowl,combine warm water,yeast,sugar,salt and oil. Mix well.
In a separate mixing bowl, combine above mixture (a little at a time) with All-Purpose Flour and knead into a soft dough. Once dough comes together, knead for 4 to 5 minutes, until dough is smooth and elastic. Additional flour can be used for dusting to prevent dough from sticking to hands.(I did not have to use extra flour at all).
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.
Preheat oven to 450 degrees F (232C) and then reduce temperature to 425 degrees F (218C).
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.
(it took exactly 35 minutes in my oven @ 215C)
Remove bread from oven and allow it to cool for 5 minutes in the pan. Remove bread from pan and place on a cooling rack for 30 minutes before cutting or serving.
Cool completely before storing.IMG_0586
  • 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.

41 comments :

  1. Bread looks super yummy...Lovely stuffing and very cute design inside..

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  2. nice looking bread. i liked it

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  3. Its too good very well explained :)

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  4. Looks lovely, the spiral! Wish to try this out :) Lovely pics!

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  5. Bread looks gorgeous,,,happy festival,

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  6. wow!............good looking bread ...really nice step by step pics.....great!

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  7. Your bread looks super fabulous Divya! And very delicious too! Here is to many many more wonderful breads in your kitchen! Why don't you send it to Susan's Yeast-spotting?

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    Replies
    1. thanks Suma,the bread is now Yeastspotted:)

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  8. Perfect treat to the paneer lovers...love it...

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  9. Lovely idea...bread has come out perfect Divya!

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  10. Wow!!! a perfectly baked bread. looks very yummy and mouth watering. Nice clicks as always.

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  11. Wow looks perfect to me. My breads get eaten as a favor (to me and the bread) so I can understand. U am tempted to try this out . i looks amazing

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  12. Looks very good, esp the stuffing spiral!! Love it!

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  13. What a lovely bread! I am so tempted to bake this loaf. It would be a nice hostess gift too. Spicy Mushroom filling is great idea, Thanks!

    - Priti

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  14. wow awesome dear...u did a gr8 job....luv it! and perfectly baked bread i shud say!...:)

    hv bookmarked it...will surely try it! :)

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  15. Hey Divya,

    Have been waiting for the recipe ever since the mention in FB. Aww... That looks professional! Gotta give this a try ASAP. Thanks for sharing. And hope to see to many more bread baking experiments in this space.

    Regards,
    Seema

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  16. Looks great, will have a go with this filling idea not seen this before

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  17. looks great. can you tell me how many days this bread lasts?

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    Replies
    1. We finished it in two days and I toasted the last few pieces with a dash of butter which tasted great.So I am assuming 2-3 days.

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  18. Wow, great recipe and nicely done, Dvya...definitely will try this, love the last pic

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  19. perfectly baked.. great filling.. a real tea time treat!

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  20. Loved the bread wid filling..looks perfect n yummm

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  21. wow, the bread has come out perfectly fluffy & i love that swirl pattern inside makes it look so fancy :) mushroon filling is a GREAT idea, making my mouth water

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  22. I am not that much in bread making.. But this is too tempting.. Bookmarked

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  23. wow, Divya, looks delicious

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  24. I got to give this a try, looks so tempting.

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  25. You know, baking breads is something I still get intimidated by :( I just feel that I will definitely screw something up for sure! But ur paneer masala bread is truly inspiring... the pics look lovely!

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  26. hey divya,
    a general comment:i stumbled upon ur blog via nisha of Look who s......(the DDL cake)and then i found an array of bakin recipes.let me tell u...You make cake baking immensely easy!!!! thanks a lot:)

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  27. Never thought something this fancy would be so easy as I see in your pictures..makes me even wanna try this...

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  28. Hey tried this recipe,came out quite nicely. Thanks a ton for the pictorial.

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  29. Did you realise there is no mention of using lime in the procedural steps? I was blinking and finally added juice of half a lemon with a lot of doubt. I guess that's how it's supposed to be ...

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    Replies
    1. Apologize for the mistake.However,if you notice the step by step pics,lime juice is added to the paneer along with the spices.So you did the right thing.

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  30. Lovely lookin bread, am sure it tastes heavenly too. Divya did u bake this in an otg? I use an otg but the crust doesn't brown beautifully like the store bought buns? If I keep it In the oven for a longer period the crust becomes hard when the bread cools. I brush the tops with milk before baking, still the same problem prevails.. What do u do to get a brown yet soft crust??

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    Replies
    1. Hi Prathibha,

      I baked this one in my MW Convection oven.I agree sometimes breads baked in OTG do not brown very evenly.What I do is,just 2-3 minutes before the baking finishes,change the mode to broil and finish baking.This helps in getting a golden crust.Please do note,do not broil for too long since it can make the bread hard.Hope this helps.

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    2. Oh ok.. Will try that for sure :) do u keep the tray in the top rack while in broil mode? Does the crust come out as soft as the store bought bread? And one more question Divya, since u've tried so many lovely baking recipes, which cooking medium did u feel was better, OTG or MW Convention ? Do u have an idea if built-in bigger electric ovens are better in comparison? Sorry for so many questions :) Hope u don mind. Thanks..

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  31. Hi Divya,

    Thank you for sharing this recipe. I tried it and it turned out beautifully. Just did minor changes in the stuffing, like adding sauted onions and capsicum to the paneer. The bread took around 10-15 min to bake in a preheated oven at 215 C. I love how you show pictures for each step. just makes it so much more easier. I even tried your Kashmiri Dum Aloo. That turned out good too, a lil spicy but that could be because of the red chilli i used. so for next time I know how much to use :)

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  32. how much yeast?

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  33. Hi, your blog is amazing with lovely recipes :)..... I want to try this paneer masala bread. But my convection oven has maximum 200C. So how shall I proceed with the recipe.. any ideas?

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  34. HI, you have a lovely blog here with amazing recipes... I want to try this paneer masala bread. But the problem is that my MW convection oven has a maximum setting of 200 C. So how shall I proceed with the baking.. any ideas???

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A blog is not complete without the readers feedback.Please let me know how you liked my post.Thank you so much for visiting my blog.

Love,
Divya.

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