Yeast is beautiful. Yeast is magical. It looks so simple and nice. Add some sugar and water, it transforms into a frothy delight spreading its fragrance around. All it needs is some flour to carry along in its awesome journey to becoming an airy, delicious loaf of bread.
Every time I pull out my packet of yeast, I get all excited and amazed and start waxing eloquent about it. But try this recipe (adapted from here) and you will know what I am talking about.
It’s easy, yummy and attains a good flaky crust and a soft interior. So here goes –
WHAT WE NEED
1 tsp instant yeast
6 tbsp warm water
1/2 tbsp sugar
1 3/4 cup all-purpose flour
1 1/4 tsp salt
3 tbsp plain yogurt
2 tsp dried herbs
1/4 cup olive oil
WHAT TO DO
- Whisk together the yeast, warm water, and sugar and keep aside until the mixture looks foamy and bubbled up on top — about 5 minutes.
- Stir the flour, salt, yogurt and olive oil into the yeast mixture just until it all comes together.
- Knead the dough for another ten minutes (if doing by hand) till a smooth dough forms.
- Form dough into a ball and coat lightly with olive oil
- Place it in a well greased bowl and cover the bowl with a wet towel. Let rise until doubled – around 1 hour
- Oil the muffin tins lightly with olive oil.
- Divide the dough into 2 parts.
- Roll out each part of the flour into a long, thin rectangle.
- Brush the dough lightly with olive oil. Cut the dough into 6 equal strips. Stack the strips, oiled side up.
- Turn each piece on its side, so the cut layers face up, and place in a prepared muffin cup.
- Separate the layers slightly so they fan outward. Repeat with the rest of the dough
- Cover the muffin tins with a damp towel and let the rolls rise until doubled and dough fills cups – around 45 minutes.
- Preheat oven to 175°C.
- Bake the rolls until barely golden brown, 18 to 20 minutes.
- Let cool for at least 10 minutes before serving.
NOTES
1. The original recipe calls for a mix of bread flour and all purpose flour. I used only all purpose flour for entire quantity
2. This recipe can make 12 rolls. But I was in a hurry and I have a 9 piece muffin tray. So I adjusted to have only 9 fantails.
3. Dried herbs are optional but definitely recommended. I used a mix of thyme and chives.
Do check out what my fellow marathoners have cooked today for BM#55
What an interesting shape for the bread. It looks so tempting.
Wonderfully baked bread.
Very interesting way of making this bread. Loved the flaky bread in the muffin cups.
Beautifully baked and looks very interesting. Loved the idea of baking in muffin moulds.
I love these and have been wanting to make them myself..I enjoyed reading what you said abt yeast..guess all of us get so excited when the final bread gets enjoyed much!
love the shape!