Mint flavoured pinwheel potato rolls

Mint flavoured Pinwheel Potato Rolls

We Indians are a lot obsessed with potatoes. Potato compliments so well with almost every vegetable. Other than using potatoes with vegetables, we have Aaloo ka Paratha (wheat flour flat bread with spicy potato stuffing) potato chips and snacks like samosa and Aaloo ki kachori which also have potato fillings. So when I thought of trying Pinwheel Rolls, I decided to fill them with boiled potatoes. But I felt that rolls with only potato filling would lack some flavor – might not be tangy enough. I had mint chutney in the fridge – so I flavored these rolls with mint chutney and there was this wonderful delicious savory baked tea time snack, Mint flavoured pinwheel potato rolls.

Mint flavoured Pinwheel Potato rolls

Isn’t this an interesting filling with complete Indian taste!!!

You can change the filling as per your taste and liking. Instead of potatoes, paneer can be added or we can shred some cheese on top of the rolls…

I have a post on Coriander Chutney  in the blog. If you are interested, can go through this link as recipe for coriander and mint chutney is same. For mint chutney, just replace coriander leaves with mint leaves.

You should definitely try these mint flavoured pinwheel potato rolls. Not very complicated steps, and in pinwheel shape –  rolls look really attractive!

Mint flavoured pinwheel potato rolls

Ingredients :

Maida 2 cups +2 tbsp
Milk powder 1 tbsp
Salt 1 tsp
Sugar 1 tbsp
Instant active yeast 3/4 tsp
Water 1 cup minus 1-2 tbsp
Oil 2 tbsp
Mint chutney(thick) 5 tbsp
Boiled potato mix

Except water, all ingredients should be on room temperature.Water should be slightly warmer than lukewarm but not hot.

Process:

Boiled Potato mix :

Boiled  potatoes
Salt
Asafoetida
Dry mango powder
Garam Masala
Red chilli powder

Chopped green chillies
Chopped green coriander /mint leaves

Peel and mash potatoes and add above mentioned ingredients, mix well and keep this mix aside.

Rolls preparation:

Collect all dry ingredients in a big vessel and mix them. Add water/milk slowly and prepare the dough.

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Be careful not to use all water/milk completely. Once all ingredients are together in shape of a rough dough, slowly start kneading the dough by adding one tbsp water at a time and knead it for 12-15 minutes. Keep adding oil during kneading.  Initially, dough will be wet, but slowly it will be pliable and smooth.

Keep the dough in an oil greased pan covered with cling film at a warm place for first proofing. This might take 60 to 90 minutes, depending on how warm or cool your kitchen is.

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In the meanwhile, keep your baking tray ready by greasing with oil or by spreading parchment paper.

After first proofing, take out the dough on clean oil greased kitchen counter and punch it gently.

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Collect the dough together and roll it into rectangular shape. Apply mint chutney all over the dough with the help of a pastry brush .

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Now spread potato mix evenly everywhere. As both my potato mixture and chutney were very spicy, I limited the quantity that I applied and so you can see some gaps in the photo below.

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Start rolling the dough and keep it firm.

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Once dough takes the shape of a log, seam the edges tight by pinching them.

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Cut this log in equal size rolls and keep them in your ready baking tray by maintaining some gap between them so that during baking rolls have enough space to puff up. Apply some oil on them and keep them at a warm place for second proofing. Second proofing will be over in 20/30 minutes.

Mint flavoured pinwheel potato rolls

Just 10 minutes before second proofing time is getting over, preheat oven at 180 degrees. Apply milk on rolls to avoid them drying during baking and bake them for 20/30 minutes or till they are light brown. Apply butter on warm rolls and relish them with any sauce or chutney along with your tea/coffee ☕

Mint flavoured pinwheel potato rolls

Mint flavoured pinwheel potato rolls

 
Wheat flour cookies with jaggery

Wheat flour cookies with Jaggery

Have you ever baked wheat flour cookies with jaggery? Ok, if not baked, have you ever bought wheat flour cookies with jaggery? if not, today we will be discussing about cookies, which is a very popular snack all over the world.

I believe that the most common and easily available munching snack is cookies. But have you ever gone through the ingredients printed on the pack? Many people are not even aware of the details of some ingredients – whether they are safe to consume or not. Some cookies/biscuits are sold at such low price that I wonder if this company is able to get back its cost?

Around four years back when my husband’s doctor prohibited him from consuming market bought cookies/biscuits due to his digestion problems, I decided to bake cookies in my microwave which was being used only for heating food for the last 6-7 years. Initial attempts were not bad, and I improved slowly.

But till now I was baking with white flour (maida) only. Once I became confident, I tried with wheat flour. Our taste buds are so used to white flour that it is difficult to develop a liking for wheat flour based snacks.

But I was determined to use wheat flour for cookies, so with some failed experiments, I was finally successful to get best results in wheat flour based cookies!! My wheat flour cookies became so popular that they are now my best seller cookies. Parents buy them for their kids’ school snack box as they are done with ghee (clarified butter) or branded butter (Amul, Nandini, Nilgiri) and without any preservatives.

This success further encouraged me to eliminate white sugar in cookies and I started using jaggery. Personally also, I have a liking for jaggery based sweets, snacks and even tea – so I loved these cookies a lot.

Wheat flour cookies with jaggery

This recipe for wheat flor based cookies with jaggery is not at all difficult to follow and it is done with just one cup flour. So, in my opinion you should definitely give it a try. With jaggery, cinnamon and nutmeg flavors compliment each other very well. But if you are not comfortable using cinnamon and nutmeg powder, simply avoid them and go ahead with the rest of the recipe.

Wheat flour cookies with jaggery

Here I have used jaggery powder which is easily available nowadays in shops and supermarkets. But this jaggery powder also has small granules. I ground those granules to make a fine powder. Now this fine jaggery powder was very easy to mix with butter.

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There are certain common doubts which people face during baking cookies. I have posted a separate post regarding those queries Basics of baking – Cookies (Tips and tricks on how to bake cookies)                          .

Ingredients :

Wheat flour 140 gm (1 cup)
Jaggery powder 85 gm (1/2 cup +2 tbsp)
Rava 22 gm (2 tbsp)
Baking soda 1/4 tsp
Baking powder 1 /4 tsp
Cinnamon powder 1/4 tsp
Nutmeg powder 1/8 tsp
Cardamom powder 1/2 tsp
Butter 50-55 gm (1/4 cup)
Milk,        if required

All ingredients should be on room temperature.

Process :

In a bowl take wheat flour, baking soda, baking powder, rava, cinnamon powder, nutmeg powder and cardamom powder. Mix them well and keep the bowl separately.

In another bowl take butter and cream it with a spatula.

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Add jaggery powder in the butter and mix it nicely till it is creamy.

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Add rest of the dry ingredients and mix them nicely to prepare dough. If dough is little bit dry, add 1-2 tbsp of milk.

As jaggery based dough would be little bit sticky, apply some butter on your palms while preparing dough.

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Roll this dough in between two sheets of butter paper. Rolling between two sheets of butter paper gives smooth, crack free cookies and it’s easy to roll sticky dough.

Now keep this sheet of rolled dough in the fridge along with butter paper.

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In between, spread parchment paper on your baking tray and keep it ready. If you don’t have parchment paper, simply grease baking tray with oil/butter.

After 40-50 minutes rolled dough would be firm in the fridge. Take it out and with the help of cookie cutter cut the cookies in desired shapes. If you don’t have cookie cutter, use any sharp edged steel glass or bowl. Cold and firm rolled dough helps in getting neat cookies.

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Finish the rest of the dough in the same way and place them in your baking tray. Keep some gap between cookies.

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Bake them in a preheated oven at 170/175 degrees for 15-20 minutes or till the edges of the cookies start turning brown. If your cookies are too thin, reduce the time and temperature. Cookies will be very soft after baking time is over, so carefully shift them on cooling rack.

Remember that when we shifted cookies on the cooling rack they were very hot – so this heat might turn cookies into dark brown in colour. Cookies will become firm once they cool down completely.

Wheat flour cookies with jaggery

You are definitely going to love these healthy, flavoured beautifully with spices, jaggery based cookies and I bet you can’t stop yourself with just one cookie only…!!!

Wheat flour cookies with jaggery

Wheat flour cookies with jaggery

 

 
Cylindrical Garlic bread

Garlic Bread

Garlic bread! You just take the name and kids start jumping with joy. How about if we convert our simple sandwich bread loaf in flavored garlic bread loaf.

I love to bake and explore new variations in breads. To try any new variety, we need not worry about the recipe. Variety comes with technique and imagination. You just have to learn plain sandwich bread and then let your imagination flow. One can create so many variations in sandwich bread.

A few days back I was planning to bake cylindrical shaped plain bread, but suddenly I thought to change it into flavoured bread.

Which flavour is most popular with everyone in the varieties of bread…

Garlic flavour!
Done!!!

This was the best idea. Then to make it more delicious, I thought to add dried pizza spices.

This idea worked like a charm and during baking my house had wonderful aroma of garlic and spices.

Trust me, those bread coins with beautiful swirls of spices were so delectable.

Garlic bread

Just toast the slices plain or grate some cheese on it and bake them for a few minutes till cheese melts… 😋 😋 😋     

Now who needs garlic bread from Pizza Hut!!

Try this bread once and you will know that I am not at all exaggerating.

garlic bread

If you don’t have cylindrical shaped bread tin, don’t worry; follow the same process and bake in a rectangular tin. After all, shape of bread is not going to change its taste.

Before you start the process, just go through the post Wheat flour buns with pizza spices (2) (basic tips to follow if following a bread /buns recipe) to clear any doubts.

For a few more bread recipes in the blog you can check these posts:

 

Measurements for bread tin

11 inch – length
3 inch – diameter

Ingredients :
Garlic butter-  You can use store-bought garlic butter or prepare garlic butter at home. Peel and mince 10-12 garlic pods. Heat 4-5 tbsp salted butter in a pan and add minced garlic. Saute this for 3-4 minutes and then sieve it. Home-made garlic butter is ready.

All purpose flour (maida ) 2 +1/2 cups
Milk powder 1/8 cup
Salt 1 tsp
Sugar 1+1/2 tbsp
Instant active yeast 3 /4 tsp
Mixed herbs/spices – as per requirement
Butter/Oil 1 tbsp
Water 1 cup minus 1 tbsp (should be slightly warmer than lukewarm but not hot)

Rest of the ingredients should be on the room temperature.

My 1 cup measures 250 ml

Process :

Take all dry ingredients except herb/mixed spices in a big vessel so that kneading is easy.

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Collect all these ingredients in shape of a rough dough with the help of water. Don’t use entire quantity of water in this step.

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Now keep adding water in small quantity along with oil/butter and knead the dough for 15 minutes or till it gets elasticity.

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Transfer this smooth dough into a big size oil greased bowl. Apply some oil on top of the dough, cling wrap the bowl and keep it in a warm place for first proofing.

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In between, make baking tin ready by greasing it with oil/butter. Remember to grease both the bottom and lid sides.

Pan for cylindrical shaped Garlic bread

After first proofing, take out the dough on clean and oil greased kitchen counter and punch it lightly.

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Collect the dough together, knead it very lightly to make it smooth and spread it as per the size of baking pan.

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Apply garlic butter all over it very generously.

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Now sprinkle spices/herbs of your choice.

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From the top, start rolling it tightly and prepare a log.

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Don’t let the edges be loose – seam them by pinching nicely.

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Keep this seam side down and gently place this log in the baking tin.

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Apply melted garlic butter on top of the log to avoid it drying and close the tin for second proofing.

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Just 10 minutes before second proofing time is getting over, preheat oven at 180/185 degrees.

Second proofing will be over in 20-30 minutes.

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Brush up the log with milk, close the lid and bake it at 180/185 degrees for 40-50 minutes or till the log gets beautiful brown colour. If top of the bread is not becoming brown by the end of the baking time, open the lid and bake it for 3-4 minutes extra. Take out the bread  from the tin and keep it on a cooling rack. Apply butter on hot bread to keep it soft and let it cool down completely.

 Cylindrical garlic bread

Once bread cools down completely, you can slice it, but to get neat slices wrap it in cling wrap with 2-3 layers and keep it in the fridge for at least 3 to 4 hours. Always use bread cutting serrated knife and slice bread by holding it tightly.

Isn’t this a gorgeous bake with beautiful swirls and awesome garlic herbs flavour!!

Garlic bread

Garlic bread

 
Nankhatai

Nankhatai

Nankhatai is a type of cookie which is prepared with desi ghee instead of butter. Nankhatai is so popular in India that during Deepawali festival it is gifted between friends and relatives.

In India, baking was not part of our daily cooking. Though in Punjab people used to prepare roti in clay-made oven called ‘Tandoor’ which is still very popular. Other than tandoor there used to be a slightly different kind of oven, built with bricks and clay named ‘Bhatti’ and it was used to roast grains like jowar, chana etc. When Britishers came here, they brought cake, biscuits and bread. Cake was an occasional thing, but biscuits and breads became popular with common people. Overall, baking was more prevalent in South India .

During partition, when thousands of people belonging to Sindhi community came to India from Pakistan, they started baking for employment. I remember my mother and her neighborhood friends used to take all raw ingredients of nankhatia to a nearby shop and within an hour they used to give soft, warm, melt-in-mouth nankhatai. Slowly, in few years the younger generation of these small shop owner families turned their old fashioned shops into modern style bakery.

Since then nankhatai is my favorite cookie. Generally, it is done with maida only, but I always like slight crunch of rava/semolina in cookies, so I have added that along with wheat flour. If you are not interested into using rava and wheat flour, eliminate both of  them and add white flour in the same quantity.

Nankhatai

Ingredients :

White flour (maida) 3/4 cup
Wheat flour 2 tbsp
Semolina (rava) 2 tbsp
Granulated sugar 1/2 cup (later, powder it)
Ghee (clarified butter) 1/2 cup minus 1-2 tbsp
Cardamom powder 1/2 tsp
Baking soda 1/4 tsp
Baking powder 1/8

All ingredients should be on room temperature.

Process:

Measure and collect all dry ingredients in a bowl. Mix them well.

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Add melted ghee. Remember that ghee should be melted but not warm.

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Gently mix everything and collect it together in the shape of dough. In case you have added more ghee and dough is loose, just wrap it in cling-wrap and keep it in the fridge until it becomes firm to roll nankhatai conveniently.

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Prepare balls of same size from the dough and with your finger make an indent in nankhatai. Keep all of these in ready baking tray.

Keep your baking tray ready by either greasing it with butter/ghee or by rolling parchment paper over it.

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Bake these nankhatai in a preheated oven at 165/170 degrees for 15/20 minutes.

If your oven has hotspots, turn the tray in between for even baking.

Generally nankhatai doesn’t change much colour after baking. These wouldn’t become brown like other cookies, so after 15 minutes, if nankhatai are firm, take them out.

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Taste them warm – they are sinfully delicious 😋 😋.

nankhatai

Nankhatai are best as gift option during festivals. To make them more attractive, sprinkle some chopped dry fruits just before packing.

nankhatai

There are a few more posts of different types of cookies in the blog. If you are interested, can take a look :

Jeera (cumin) Cookies with olive oil

Kalkal/kulkul (Indian Christmas Cookies)

Wheat Flour Thumbprint Cookies with Salted Caramal Sauce

Eggless Wheat Flour Stained Glass Cookies

Eggless Double Chocolate Chip Cookies

Wheat flour cookies with Jaggery

Basics of baking – Cookies (Tips and tricks on how to bake cookies)

 

Wheat flour + rava bread

Have you ever baked bread with wheat flour and rava? Wheat flour and rava combo gives you wonderful bread with good rise and it boosts our confidence for baking wheat flour bread.

Baking your own bread is good in many ways.

You get fresh bread without adding any harmful ingredients for your breakfast. You love the whole process of bread baking, especially watching it rise in the oven; it calms down our nerves. Kids sometimes join you in rolling the dough, greasing the pan, and through this we bond with them. And in the end while serving sandwiches or toast from your own home baked bread, whole family praises you and that makes your day very very happy 😊 😊

Wheat flour rava bread

I started baking bread with white flour, then slowly started shifting towards wheat flour. Wheat flour is a bit tricky as it gives you slightly dense and heavy bread compared to white flour. Many people immediately compare home baked wheat bread with market bought bread without realizing that we are not adding any artificial gluten or bread enhancer. The common reason people hesitate to bake wheat flour bread because wheat bread doesn’t  get a good rise in wheat bread as we get in white bread. Well, we can increase the quantity of yeast here, but then the bread has too much smell of yeast.

To solve this problem, we are adding rava with wheat flour in this new bread recipe. If you have tried cooking any dish with rava, you must have seen that rava puffs up nicely. So here rava helps wheat flour to rise up and we get good height in our bread loaf.

Did you like the idea? Well, if we can bake a complete loaf of bread with rava, Samolina/chiroti rava bread (anyone can bake this bread) then we can definitely add it with wheat flour.

Wheat flour rava bread

What is chiroti rava and how it is different from normal rava?

The difference lies in the size of granules. Chiroti rava has very small granules compared to normal rava. Because of these tiny granules, chiroti rava gets bind very well in shape of the dough.

I have a few recipes with wheat flour bread in the blog. If you are interested, can check these links also…

Wheat Flour Sandwich Bread(1)

Wheat flour Sandwich bread (2)

Wheat flour Sandwich Bread(3) cylindrical shaped

Wheat flour spicy turmeric bread

In South India, chiroti rava is easily available. But if you are not able to find this variety of rava in your city, you can order it through Amazon or Big Basket.

Ingredients :

Wheat flour 1+1/2 cups (200 gms)
Chiroti rava 1 +1/2 cups (250 gms)
Salt 1 tsp
Sugar 1+1/2 tbsp
Instant active yeast 1 tsp
Oil 2-3 tbsp
Milk /water 1+1/2 cups minus 2-3 (1 cup measures 250 ml)

Bread tin size (in inches) –  length 8, depth 3+1/2, width 3+1/2

Please go through all the tips carefully before you start the process of baking bread.

Tips :

  1. Except water, rest of the ingredients should be used at room temperature. Water/milk should be slightly warmer than lukewarm.

  2. Instead of water, milk can be used to knead the dough. Or you can take both milk and water in 50:50 ratio.

  3. Every oven is different – so baking time may vary.

  4. Dough proofing time depends a lot on the temperature of your kitchen. In colder temperature first proofing can take 60 to 90 minutes. In warmer temperatures it might get over in 40 to 50 minutes. The same logic will be for second proofing time also.

  5. Wheat flour dough is more delicate than all purpose flour dough. So, after first proofing, don’t knead it much. Punch it slightly and bring it back together to roll the log.

  6. To achieve best results in wheat flour bread, don’t be lazy in kneading. I always knead wheat flour bread dough for almost 20 minutes.

  7. Absorbing liquid quality of flour varies. So don’t follow blindly the quantity of water/milk given in the recipe. If required, add or reduce 1-2 tbsp of water.

  8. Don’t compare the result of home baked wheat flour bread with market bought wheat flour bread. We are not adding any artificial gluten, emulsifier, or bread enhancer. We are trying to bake a healthy bread loaf, so it might be slightly heavy and dense. For better results, try to use milled flour than packed ones.

  9. Don’t get discouraged if your first loaf of bread is not as good as you had expected. Try to find out the problem, sort it and with the same excitement, give another try, and you will surely get it!

For few more tips you can check this link also… Wheat flour buns with pizza spices (2) (basic tips to follow if following a bread /buns recipe)

Process :

Collect all dry ingredients in a big vessel.

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Slowly start pouring water and collect dry ingredients together in the shape of a dough. Don’t worry about loose or tight consistency of dough at this stage.

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Now start pouring remaining water one tbsp at a time and  knead the dough for 15-20 minutes by adding oil simultaneously.

Initially, kneading will look messy and sticky, but slowly dough will become smooth.

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Keep the dough in an oil greased bowl for first proofing (bowl should be big enough to have extra space for doubled up dough). Apply some oil on top of the dough to avoid it drying. Cling wrap the bowl and keep it at a warm place for first proofing. I generally keep my bowl in the switched-off microwave. First proofing takes 1 to 1+1/2 hours, depending on the temperature of your kitchen.

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In the meantime, apply oil to bread tin.

Once dough doubles up, sprinkle some flour on clean kitchen counter or grease it with oil. Take out the dough and punch it softly.

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Knead the dough very softly and spread it in a rectangular shape according to the size of the bread tin.

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Start rolling it tightly in the shape of a log.

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Seal the edges by pinching them tightly.

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Keep this log into the tin by keeping seamed side at the bottom and apply oil on top of the log to avoid it drying. Cover the tin with wet kitchen towel (don’t let towel touch the dough) and keep it in the switched-off microwave or any warm place for second proofing. Second proofing generally takes 15 to 20 minutes but if it’s cold temperature in the kitchen, it might take some more time.

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Just 10 minutes before baking, preheat your oven at 185-190 degrees for 10 minutes. Give milk wash to proofed dough and bake it in a preheated oven at the same temperature for 40-50 minutes, till the bread  becomes evenly brown and while tapping the top, it sounds hollow.

Apply butter on hot bread. Butter will be helpful in keeping the bread soft. Take out the bread from the oven and let it cool down completely on a cooling rack. Don’t let the bread stay in tin for long as steam from hot bread in the tin for a long time will make the bread soggy from the bottom.

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Once wheat flour rava bread cools down completely, you can slice it. But if you can control your temptation for a few hours more, you will get the best slices!!

Once bread cools down completely, wrap it in 3-4 layers of cling film and keep it in the fridge.

Wheat flour rava bread

This will tighten the bread crumbs making it easier to slice it with bread cutting serrated knife.

Wheat flour rava bread

Don’t you love these wonderful slices with beautiful brown edges!!!

Now who wants to buy bread from the store if you can provide your family home baked healthy bread. I am sure you would be thinking to give this recipe a try. 

Wheat flour rava bread

Wheat flour rava bread

Would love to hear from you about this recipe and if you have any doubts, feel free to ask through comment box.

 

Wheat Flour Spicy Turmeric Bread

I was not planning to bake this wheat flour spicy turmeric bread. I was not even thinking to bake some new variety of bread. I was just kneading dough for white bread, wheat bread and some dinner rolls, but not turmeric bread. Then I suddenly thought of doing some spicy buns, but buns’ dough was already done and I didn’t want to disturb its proofing process. So I decided to change plain sandwich wheat flour bread into spicy bread. While adding spices I saw turmeric powder and thought “why not add this in dough and turn the bread into a something all together different” a wheat flour bread loaf with spices and turmeric powder!!

My only concern was if bread slices will be having raw turmeric smell.

Well… you wouldn’t know until you try!!

So, I added turmeric powder along with other spices. Yellow dough looked good with carom seeds flavor. I baked it and to my biggest surprise there was no taste of raw turmeric powder!!

It just added colour and with spices, bread was soooo… good. You might not prefer these slices for sandwich, as this  is not plain bread.

Instead, you will like it as spicy, healthy, wheat flour turmeric bread toast with butter along with a hot cup of tea!!

Spicy wheat flour turmeric bread

As I was working on two separate bread dough while preparing this bread, in the hustle- bustle completely forgot to take pics of some steps. Though just like other bread recipes, which I have posted in the blog, all steps are similar for this bread also. But if you are baking bread for the first time, please check this link for the missing pictures of  a few steps during the whole process… Wheat Flour Sandwich Bread(1)

Ingredients :

Wheat flour        2 cups+2 tbsp
Milk powder       2 tbsp
Instant active yeast       3 /4 tsp
Salt         slightly more than 3 /4 tsp
Sugar       1 tbsp.
Carom seeds    1+1/2 tsp
Turmeric powder    1tsp
Red chili powder    1 tsp
Black pepper powder    1/2 tsp
Oil            1+1/2 tbsp.
Water/Milk      1 cup +2-3 tbsp.

Read carefully all the tips before you start the process…

Tips

  1. Except water, rest of the ingredients should be used at room temperature. Water/milk should be slightly warmer than lukewarm.

  2. Instead of water, milk can be used to knead the dough. Or you can take both milk and water in 50:50 ratio.

  3. Every oven is different – so baking time may vary.

  4. Dough proofing time depends a lot on the temperature of your kitchen. In colder temperature first proofing can take 60 to 90 minutes. In warmer temperatures it might get over in 40 to 50 minutes. The same logic will be for second proofing time also.

  5. Wheat flour dough is more delicate than all purpose flour dough. So after first proofing don’t knead it much. Punch it slightly and bring it back together to roll the log.

  6. To achieve best results in wheat flour bread, don’t be lazy in kneading. I always knead wheat flour bread dough for almost 20 minutes.

  7. Absorbing liquid quality of flour varies. So don’t follow blindly the quantity of water /milk given in the recipe. If required, add or reduce 1-2 tbsp of water.

  8. Don’t compare the result of home baked wheat flour bread with market bought wheat flour bread. We are not adding any artificial gluten, emulsifier, or bread enhancer. We are trying to bake a healthy bread loaf, so it might be slightly heavy and dense. For better results, try to use milled flour than packed ones.

  9. Don’t get discouraged if your first loaf of bread is not as good as you had expected. Try to find out the problem, sort it and with the same excitement, give another try, and you will surely get it!

Process :

Collect all dry ingredients in a big vessel.

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Slowly start pouring water and start collecting dry ingredients together in the shape of a dough. Don’t worry about loose or tight consistency of dough at this stage.

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Now start pouring remaining water one tbsp at a time and  knead the dough for 20 minutes by adding oil/butter simultaneously.

Initially, kneading will look a lot messy and sticky, but slowly  dough will become smooth.

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 Keep the dough in an oil greased bowl for first proofing (bowl should be big enough to have extra space for doubled up dough). Apply some oil on top of the dough to avoid it drying. Cling wrap the bowl and keep it at a warm place for first proofing. I generally keep my bowl in the switched-off microwave. First proofing takes 1 to 1+1/2 hours, depending on the temperature of your kitchen.

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In the meantime oil grease bread tin.

(from here I missed to take pics of a few steps, please follow any of my other bread recipe to check the pics of a few steps. These steps are same for any simple bread recipe)

Once dough doubles up, sprinkle some flour on clean kitchen counter or grease it with oil. Take out the dough and punch it softly.

Knead the dough very softly and spread it in a rectangular shape according to the size of bread tin.

Start rolling it tightly in the shape of a log.

Seal the sides by pinching them tightly.

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Keep this log into the tin by keeping seamed side at the bottom and apply oil on top of the log to avoid it drying. Cover the tin with wet kitchen towel (don’t let towel touch the dough) and keep it in the switched-off microwave or any warm place for second proofing. Second proofing generally takes 15 to 20 minutes but if it’s cold temperature in the kitchen, it might take some more time.

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Just 10 minutes before baking, preheat your oven at 185-190 degrees for 10 minutes. Give milk wash to proofed dough and bake it in a preheated oven at the same temperature for 40-50 minutes, till the wheat flour spicy turmeric bread  becomes evenly brown and while tapping the top it sounds hollow.

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Apply butter on hot turmeric wheat bread. Butter will be helpful in keeping the bread soft. Take out bread from the oven and let it cool down completely on cooling rack. Don’t let the bread stay in tin for long. Steam from hot bread in the tin for long time will make the bread soggy from the bottom.

Spicy wheat flour turmeric bread

Once bread cools down completely, you can slice it. But if you can control your temptation for a few hours more, you will get the best slices!!

Once bread cools down completely, wrap it in 3-4 layers of cling film and keep it in the fridge. This will settle down the crumb of bread and later slice it with bread cutting serrated knife.

Spicy wheat flour turmeric bread

Don’t you love these turmeric yellow spicy slices of bread!!!

Would love to listen from you all about this new healthy wheat flour bread😊😊

Spicy wheat flour turmeric bread