The kids’ summer holidays are going on in full swing. The laughter, the loud voices, the hurried footsteps , and of course, the the clutter and the squabbles- the kids are definitely around!! It’s been raining on and off, but we’ve had days out and gone on long drives,
have hit the swimming pool, have lazed around, enjoyed the clear blue sky in between showers,
watched the busy insects on the flowers,
had ladybirds crawling on hands.
In the midst of all this, I also baked a spicy cheese, mint, and nut swirled bread.
The mint came from our tiny patch in the garden. This bread is perfect for a breakfast/ with some soup / or also for a picnic. I rolled out the dough, and spread a spicy mint mixture topped with some matured cheddar cheese.
For the dough-
3/4 C warm milk
2/3 C + 1/2C + 3/8 C of whole wheat flour ( atta)
1/2 tsp sugar
3/4 tsp salt
1 tsp fast action dried yeast
1 tblsp extra virgin olive oil
For the spread-
2 onions, peeled and chopped
10 cloves of garlic, peeled and halved
1 inch piece of ginger, peeled and chopped
leaves from 2 sprigs of mint
2 tblsp extra virgin olive oil
2 tsp tomato puree
1 tsp crushed red chillies
1/2 tsp salt
1 tsp cumin powder
200 gms of matured cheddar cheese
1/4 C chopped cashew nuts
- Make the dough- Mix together the 2/3 C flour, yeast, sugar and salt.
- In another bowl, place the milk and add the above mixture. Use a wooden spoon to mix. Gradually add the rest of the flour and mix. The fingertips can be used at this stage. Keep mixing till everything just comes together. Transfer to a lightly floured board and knead for a couple of minutes. Add the tblsp of extra virgin olive oil and knead it into the dough. Keep kneading till you get a smooth but relatively soft ball of dough. use lightly floured hands if you find the ough too sticky.
- Transfer the ball of dough to a clean and oiled bowl. Cover the bowl with an oiled plastic wrap and leave to rise, preferably in a warm place till doubled in volume ( about an hour).
- Make the spread- Make a paste of the onions, garlic, ginger and mint leaves.
- Heat the oil and add the spice paste. Add the rest of the ingredients for the spread and stir till the moisture evaporates and the mixture is dry and lumpy.
- Keep aside to cool completely.
- Punch back the risen dough and knead for a couple of minutes. Shape into a ball, flatten and place on a lightly floured board. Roll out the dough into a rectangle of about 10 inches by 13 inches.
- Line a baking pan with foil and lightly grease it.
- Spread the cooled mint mixture onto the rolled out dough, leaving amargin of an inch on all sides. Sprinkle the nuts all over and follow with a sprinkling of 3/4 of the grated cheese.
- Starting from the longer end, start to make a roll, keeping the seam side dowm when it’s done. Very carefully, transfer the rol to the prepared pan. Bring together the ends of the roll and pinch them together to seal. make insicions on the dough, half way down. Sprinkle the rest of the cheese on top. Cover the pan with an oiled plastic wrap and let it sit for another 30-40 minutes or till the dough has doubled in volume.
- Pre heat the oven at 220 deg C.
- Place the pan in the centre of the pre heated oven and bake for about 10 minutes or till the cheese on top melts and the top is nucely browned. Place a piece of foil lightly on top ( pale side down to prevent over browning) and bake for another 30 minutes.
- Remove the pan from the oven and take away the foil on top. Lift iup the bread with the help of the foil at the bottom of the pan and transfer to a rack. After a couple of minutes, peel away the foil and cool completely on the rack, if eating later. Otherwise just cut into wedges and serve for breakfast or with some soup for a filling meal.
The aromas that emanate from the ovrn as the bread bakes is heavenly. I had bakedthe bread at night and we had it for breakfast the next morning. I reheated the slices for a few seconds in the microwave. You can also do this by wrapping the bread in some foil and placing in a pre heated oven.
This is a very filling bread, and we loved the combination of flavours.