There is something delightful about baking. Moments after each successful bake, I dream of my next experiment and am already planning for it :)
I have been eyeing this Paneer Bread Roll for quite a while now. Saw it in Showmethecurry and had bookmarked it a few weeks back, after a mammoth baking weekend for family and friends, when I had successfully dished out batches and batches of Stuffed Buns and Garlic Buns Rolls to the great delight of my guests :) This definitely pumped my confidence on baking with yeast and I was all set to go further on my journey.
This did not turn up as per my expectations, the bread did not fluff up as it did for my earlier two bakes. But then... not too bad either, it tasted good nevertheless and I am definitely going to give it a second shot soon, probably with a different filling next time!
Adapted from : Showmethecurry.com
You may want to check this post : How to make Yeast Dough?
Wheat Flour - 1 & 1/2 cups
All Purpose Flour / Maida - 1/2 cup
Olive Oil - 1 tbsp
Instant Yeast - 2 tsp
Sugar - 2 tbsp
Water - 1 cup
Salt - 1/2 tsp
for the filling
Paneer / Cottage Cheese - 200gms
Garam Masala - 1 tsp
Chilli Powder/Flakes - 1 tsp
Turmeric Powder - 1/4 tsp
Salt - 1/2 tsp
Lemon Juice - few drops
---------------------------------------------Proofing of the yeast, if using Active Dry Yeast:
- In warm water, add sugar, salt, yeast and oil. Mix well till yeast dissolves completely. The solution should begin to froth up and bubbles should appear on top. If this does not happen, start from scratch as this step is crucial in the baking of these buns.
Proofing of the yeast, if using Instant Yeast:
If using Instant Yeast, proofing is not needed and the yeast can be directly added into the flour. However, to be on the safer side and to avoid disappointment it is always better to proof it as it only takes a few minutes.
- In mildly warm water, add sugar and yeast. Allow to sit for 4-5 minutes. The solution should begin to froth up and bubbles should appear on top.
Now, for the rest of the procedure:
- Mix together APF, Wheat flour, salt, oil, proofed yeast mix. Add extra water or flour as needed to make a firm, yet slightly sticky dough.
- Keep this dough in a well greased bowl in a warm place for about an hour or so and allow it to rise. (I keep it inside the microwave oven, without switching it on! The warmth inside is a perfect place for the dough to rise up)
- Meanwhile, in a mixing bowl, crumble the paneer and add in chili powder/flakes, salt, garam masala, turmeric powder, and a hint of lemon juice to blend all the ingredients together. Mix well and keep aside.
- By the end of an hour, the dough would have doubled.
- Give it another knead to kill the air bubbles.
- Pre-heat microwave to 200 deg C.
- Prepare the kitchen counter by dusting it with a bit of flour and then roll out the dough into an oval/rectangle which is about half an inch in thickness.
- Smear some olive oil over it.
- Brush it evenly over the rolled out dough.
- Spread out the paneer mixture evenly over and press it down gently with your hand.
- Now, beginning from the side closest to you, gently roll in the dough along with the mixture inside to make a tight spiral roll.
- Press together teh edges a bit to seal it and then place it in a greased baking tray.
- Allow to sit for another ten minutes, the dough would rise a bit again.
- Bake at 190 deg C for 25-30 minutes.
- The temperature and time depends on each oven, adjust according to your microwave settings.
- Also, if you notice premature browning on the top in the intial baking time, keep the top covered with aluminium foil and slit a line with a knife and continue baking. However, if you notice sparks and do not want to risk using an aluminium foil in a microwave, you can simply reduce the suggested temperature and bake for a longer duration than the suggested time.
- Take it off the oven once it is brown on top and allow it to completely cool, before slicing it.
- Smear some olive oil on top and slice it up. Enjoy as is or with a hot cup of coffee! :)
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