Spicy Coriander Bread

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It is December and so it is Bake-a-thon which is a legitimate justifiable reason to turn on the oven every couple of days to post baked dishes every Monday, Wednesday and Friday. I wanted to have a proper theme and everything but the family is in a super non co-operative mode and so I could not do an all bread event like I did the last time. So this time it will be a mix of muffins, cookies, cake and of course, bread.

I start this Bake-a-thon with a spicy bread just to go against the grain of starting everything with something sweet. I believe we don’t give spicy food its due. What would we do in life without some spice? So this is an easy spicy bread with fresh coriander, curry leaves and green chillies mixed into the dough.

Why I like this Bread?

It is spicy and it tastes amazing as is without any accompaniment. It makes for a lovely bread to carry when you travel because you don’t need butter or jam or cheese with it. Having said that this spicy bread is equally fabulous with some butter or even as a toast. It is easy to make and works well with all purpose flour as well as a half and half with whole wheat and all purpose flours. Do try!

Some other loaves I have baked are Whole wheat bran & seeded bread, Jamaican Hard Dough Bread and Pullman Loaf,

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Makes one 8.5″ loaf

WHAT WE NEED

280 gms All purpose flour

28 gms Honey

18 gms Melted butter / Oil

1 tsp Instant yeast

1 3/4 tsp Salt

205 gms Lukewarm water

1/4 cup Fresh coriander

10-15 Curry leaves

3-4 Green chillies

WHAT TO DO

  • Add the fresh coriander, curry leaves and chillies in a blender jar
  • Blend to a coarse mix with little water
  • In a large bowl, add the flour, honey, butter, yeast and salt
  •  Add the coriander mix and water and mix to form a wet dough
  • Cover with a cling wrap (See note) and set aside in a greased bowl till it doubles in volume, around 90 minutes
  • You can refrigerate this dough after this step upto 4 days
  • Grease an 8.5″ * 4.5″ loaf pan
  • Transfer the dough to a lightly floured surface and shape it into a tight ball by pulling it from front to back on all four sides
  • Extend it slightly and drop it into the loaf pan
  • Cover and let it rise till double, around 90 minutes
  • Preheat the oven to 250C
  • Bake at 200C for 25-27 minutes till the top is nicely brown and the loaf has started pulling away from the edges
  • Cool in the loaf pan for 5-7 minutes
  • Unmould the loaf and let it cool on a wire rack till completely cool, around 120 minutes
  • Slice and serve
  • Enjoy!

NOTES

  1. You can replace half of the all purpose flour with whole wheat flour. If you are doing that, increase the water to 220gms
  2. Instead of cling wrap you can use shower caps. They are easy to use and also can be used multiple times which is a little less problematic for the environment
  3. You can reduce the number of green chillies if you want a less spicy version. You can also add fresh mint or other herbs as per your taste

PIN IT FOR LATER

Spicy Coriander Bread

Bakeathon

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