I never get tired of baking breads.
I was first introduced to this bread a few months back by a friend & was thinking of baking it . I have been busy with kids and their summer vacation and the only thing that I have been baking regularly are breads along with some regular simple cooking.
This bread is very versatile and can be used as a sandwich bread too. You can replace any herb of your choice instead of mint .
For this bread we will be needing :-
Warm water – 3/4 cup
Oil – 2 TBSP
Salt – 1.5 tsp or to taste
Active dry yeast – 2 1/4 tsp or 1 packet
all purpose flour – 3 – 3 1/4 cups ( i used white whole wheat flour )
Finely chopped onion – 1cup
Cumin seeds – 11/2 teaspoon ( optional )
Finely chopped fresh mint leaves 1/2 cup
Extra 1 teaspoon oil for sauteing the onions
Red chili flax 1 tbs or finely chopped green chilies According to taste ( optional )
Heat one teaspoon oil in a pan. Add cumin seeds & saute for a few seconds. Add the onion& green chilies or red chili flex ( if using ) sauté till translucent. Add the mint leaves just a minute before you turn off the heat. Keep aside to cool .
In a large bowl, combine warm water, sugar and yeast. Let it sit till frothy. Now add the salt, oil. Mix well. Slowly start adding flour and then onion , mint mix to make a smooth dough. Knead the dough for about 10 minutes. I started with about 3 cups of flour as the onion would leave out water while kneading and I would need to add more flour. I eventually ended up using around 3 cups of flour.
Coat with oil, cover with a cling film and let it rest for about an hour or till double in volume. It took around an hour for the dough to double .
After the initial rise, deflate the dough gently and on a lightly floured surface, shape into the loaf. Grease a 9 X 5 pan with vegetable oil spray and place the shaped dough in it. Cover loosely with an oiled cling wrap and place in a warm place till double about 45 minutes to an hour .Towards the end of the final rise, preheat the oven to 400 F .When ready to bake, place the pan in the oven and bake for 30 minutes or till the crust is nicely brown and bottom sounds hollow when tapped.
When still warm, brush with butter to get a softer crust.