Mint and garlic pull apart bread recipe
I have almost forgotten how to login into blogger as its been that long I have blogged.
Been creating new recipes as I love doing it and it helps my creative brain to stay alive as I get older ;) , but not been recording as I was caught up with few other activities in life. When I posted the picture of this bread few friends insisted on having the recipe and hence this push to blog this recipe.
This recipe happened last week when i was reading something and was craving for a warm piece of bread. I was anyway planning to bake some bread, garlic bread and was so tempted to add mint to this garlic bread and hence this recipe.
So for bread baking few pointers are knead the dough well irrespective of what flour you use, i have experimented baking breads with all purpose flour, whole wheat flour, and few millet too and the basic rule I have noticed is a well kneaded and hydrated dough.
Coming to this recipe
Flour - 3 cups all purpose flour (maida) plus1 to 1.5 cups atta
Sugar - One tsp
Salt - one tsp
Yeast - one tsp
Milk - half cup
Water - 1.5 cups
Olive oil - one tbsp
white and black sesame seeds one tspm each
Turmeric powder - one big pinch
Garlic butter - 100 gm
Mint - one cup (tightly packed)
- Take a big bowl and add 3 cups of A.P flour and 1 cup of whole wheat flour ( hold the remaining half cup flour to add later if necessary), add salt, sugar, yeast, turmeric powder, milk and water and olive oil to the flour.
- Knead well using a dough whisk for about 10 - 12 minutes until the dough is well kneaded and elastic and leave the dough in a bowl coated with oil and let it rise for about an hour or two or until the dough rises and double in size.
- Meanwhile chop the mint leaves finely, melt the garlic butter and add the finely chopped mint to the melted butter and mix well.
- After the dough has risen punch down and make small balls of the dough.
- Flatten the dough balls and then brush the mint and garlic butter mixture on one side. flatten all the balls and layer it one by one and brush each layer with the mint and garlic butter mixture.
- When all the dough is brushed and stacked lift it carefully and place it horizontally in a loaf tin or any pan suitable to place the stack.
- Once it is place just brush over the remaining butter mixture on top of the dough.
- Preheat the oven to 200 degrees Celsius for about 20 minutes and in the meanwhile the bread is left for a second rising.
- Once the oven is preheated place the loaf tin in the middle rack of the oven and bake for about 30 - 35 minutes until the top of the bread is golden brown.
- remove the bread from the tin and preferably serve it hot.
So that's the bread which is best served when hot or warm, i served this bread for breakfast accompanied with some scrambled eggs and coffee.