Back to bread…

by Sunita on November 12, 2008

The temperatures are steadily dipping in our neck of the woods. Those heavy coats, gloves and hats are all out in full force. Talking of dipping temperatures, even Agastya’s has finally come down, and the li’l guy is back to his cheeky self. Thanks to all those of you who left your wishes.

On the food front, we’ve been missing the aromas of freshly baked bread for quite a while now. In some way or the other, the yeast has taken a back seat. But the yearning finally got the better of me, and, it was once again summoned to bake some delicious bread.

I made the following garlic and cheese rye bread today.

It had a crisp, cheesy crust with a softer crumb filled with the flavours of roasted garlic, chillies, cheese, raisins and seeds. Now let’s get kneading, shall we…

What’s needed-

3 tsp fast action dried yeast
3/4 C warm milk
1 head of garlic, halved horizontally
1 tblsp extra virgin olive oil
1 and 3/4 C warm water
1 tsp salt
2 C of wholegrain rye flour
4 C of plain flour + extra for kneading

For the topping/filling-

2 and 1/2 C grated cheese(I used a mix of mature cheddar and Red Leicester cheeses; only cheddar should be fine)
2 tblsp crushed red chillies
2 tblsp of sesame seeds
1 tblsp sunflower seeds
a handful of raisins

How to-

  1. Place the milk in a mixing bowl and whisk in the yeast and sugar. Leave aside till frothy (preferably in a warm place).
  2. Mix in the water and salt. Add the flour mixture 1 cup at a time. Stir, at first, with a wooden spoon, and end by bringing everything together by hand.
  3. Transfer the dough to a well floured board and knead for about 8-10 minutes or till smooth. The dough will still feel very slightly sticky, but not enough to stick to the board.
  4. Oil a large bowl and place the ball of dough in it. Roll the ball of dough to grease it. Cover the bowl loosely with plastic wrap and keep aside for about an hour (preferably in a warm place) or till the dough has doubled in volume.

  5. Meanwhile, pre heat the oven at 250 deg C.
  6. Place the halves of garlic in a piece of foil and drizzle the olive oil over it. Wrap the garlic with the foil to form a pouch. Place the pouch on a small tray and roast in the centre of the pre heated oven for about 30 minutes. Keep aside.

  7. When the dough has doubled, punch it down and, over a floured board, pat out to a circle.
  8. Mix together the ingredients for the topping/filling, except for the raisins. Divide the mixture in the ratio of 2:3 and add the raisins to the larger portion. Take out the garlic from the peel and add to it as well.
  9. Spread the portion with the raisins over the patted dough and fold over. Knead the dough for a few minutes till the dough is supple again. Shape the dough into a log and cut into seven equal portions.
  10. Line a baking tray and lightly dust with flour. Place a ball of dough in the centre and arrange all the others around it, leaving a gap of a few mms. Sprinkle the rest of the cheesy mixture over the top. Cover the tray with a plastic wrap and leave aside for about 45 minutes, or till doubled in volume.
  11. Pre heat the oven at 180 deg C. Place the tray in the centre of the pre heated oven and bake for about 35-40 minutes or till the cheese melts and the bread sounds hollow when tapped.

  12. Cool the bread in the pan for a couple of minutes. Gently remove the parchment and transfer to a rack to cool completely. Cut, or just tear the bread and serve warm with some soup or even on it’s own.

We had ours with some soup. The kids stuffed themselves, asking for more, and so did their mum and dad. It was so nice to get back to bread baking… made me realise how much I actually missed it.

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{ 23 comments… read them below or add one }

1 Rachel November 13, 2008 at 1:36 am

am missing making bread too….cheese and garlic…ideal combo…

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2 Curry Leaf November 13, 2008 at 3:35 am

ideal combo,I wish I were there to inhale the aroma that wafted.

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3 Jude November 13, 2008 at 4:53 am

Interesting topping combo… I like the crustiness it adds on top.

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4 Divya Vikram November 13, 2008 at 6:33 am

Love the cheesy crust Sunita!

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5 MeetaK November 13, 2008 at 7:51 am

sunita! this looks simply awesome. it gives garlic bread a whole new meaning!

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6 SMN November 13, 2008 at 11:26 am

Im drooling.. so lovely bread wth cheese :)

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7 Usha November 13, 2008 at 2:51 pm

This looks very delectable…

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8 Patricia Scarpin November 13, 2008 at 3:48 pm

YUM! I love savory breads and these are tempting, Sunita! That cheese on top is driving me crazy… :)

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9 Soma November 13, 2008 at 4:08 pm

Looks very inviting… I liked your combination of savory & a little bit of sweet of raisins. would not think about it myself..

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10 Happy cook November 13, 2008 at 4:08 pm

Wow it looks fabulous, not to mention yummy delicious. I can imagine the wonderful aroma when it wazs baking

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11 Ivy November 13, 2008 at 8:21 pm

I haven’t made garlic bread before and I would love to make it soon. Those garlics look so pretty.

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12 Ramya Vijaykumar November 13, 2008 at 9:01 pm

I ran out of rye and then landed with Corn Meal… Lovely colors and a great one with a hot drink in the evening

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13 Grace November 13, 2008 at 9:37 pm

oooh–the raisins are an unexpected addition! so you have sweet, salty, and spicy–this is my kind of bread. :)

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14 farida November 13, 2008 at 10:31 pm

lovely looking bread, Sunita! You are very creative. Cheese and garlic is a great combo!

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15 Nirmala November 14, 2008 at 3:53 am

I have tasted rye bread only once when I was in Canada for s short trip. I tasted very dry and dense. Yours is flavored with cheese and garlic and looks very soft. Yeah again its home made goodness ;)

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16 Uj November 14, 2008 at 1:02 pm

Love garlicky taste.. your looks really yummy :)

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17 sunita November 14, 2008 at 7:29 pm

rachel,
Thanks :-)

curry leaf,
You’re welcome any time :-)

jude,
Yes, we did love the crust :-)

divya,
Thanks :-)

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18 sunita November 14, 2008 at 7:31 pm

meeta,
Thanks…we did love it a lot…the kids loved it too :-)

smn,
Thanks :-)

usha,
Thanks:-)

patricia,
Thanks…we adored it :-)

Reply

19 sunita November 14, 2008 at 7:34 pm

soma,
The raisins were a last minute addition, and I did not regret it :-)

happy cook,
Thanks…we did love it :-)

Ivy,
Thanks…the roasted garlic adds a wonderful flavour :-)

ramya,
You’ve set the scene :-)

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20 sunita November 14, 2008 at 7:42 pm

grace,
You’ve got those flavours right..they were exactly as you said :-)

farida,
Thanks :-)

nirmala,
Thank you…we thoroughly enjoyed the bread :-)

uj,
Thanks :-)

Reply

21 ttfn300 November 15, 2008 at 4:03 pm

Mmm, the crust on that looks divine :)

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22 Aparna November 18, 2008 at 9:26 am

We rarely use garlic in our cooking and where it is absolutely necessary, I use garlic paste. But garlic and cheese bread is something we love.
The crust on your bread looks tempting. Nothing quite like baking bread.

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23 Usha February 8, 2009 at 5:20 am

Hi Sunita,
I would like to know when you say 1 cup of water /milk does it mean it is 240ml. I followed the receipe as it is, and found that I had to add about 1 to 1 and 1/2 cups of extra flour. Thou taste wise it was ok, i ended with lot of bread. Thanks,

Reply

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