How to bake Coriander and Pepper Flavoured Bread
Flavoured bread adds more taste to the bread compare to the regular bread. These flavourful breads are more appealing in taste. One of the popular flavoured bread is garlic bread…yum…the kitchen is filled with aroma while baking this bread and the taste no doubt about it…marvellous. Similarly is Coriander and Pepper flavoured Bread Recipe full of aromatic flavours.
So, while trying baking flavoured bread, I tried baking garlic bread along with red chilli and that recipe came out amazing. Chilli added up a punch in the bread along with garlic. Try out my Chilli garlic bread recipe.
Today I’m going to share one more such recipe today i.e. “Coriander and Pepper flavoured Bread recipe”. This bread is again full of flavours with fresh coriander and freshly grounded black pepper. So, lets see how to make it.
Things to remember while making Coriander pepper flavoured Bread
See that the yeast you use is active. Whenever you use a new pack of yeast check it by proofing. During this process the yeast eats on sugar and releases carbon dioxide making the liquid appears bubbly. This shows that the yeast is active and can be used for making the bread. (For proofing, in a bowl add 1/2 cup warm water. To this add 1 tsp of sugar and 1 tsp of dry active yeast. Give a stir. Cover and leave the mixture for 5 to 10 minutes. The mixture will become bubbly and form foam. This mixture is ready to use for making your bread.)
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The measurements should be correct especially for the flour and yeast. The water quantity mentioned in the recipe is perfect for this recipe but still to avoid any error remove 1 to 2 tbsp of water from the mentioned quantity and add it if required while kneading the dough. The consistency of the dough should not be too tight nor should it be too watery. It should be enough so that we can handle the dough.
1 cup in my recipe measures 200ml.
The quantity of coriander and black pepper in the Coriander pepper bread can be used according to your taste. 1 tbsp is enough spicy for those who like to eat spicy food.
Keep the dough for rising till it doubles in size. The time is always mentioned in the recipe but it always differs from place to place because of the weather of a particular place. A warm and damp place is suitable for the dough to rise quickly. So, go according to the weather condition at your place, important thing to notice is that the dough should be double in size. Also don’t check frequently.
Preheat the oven before baking the bread.
Also try more of my Eggless baking recipes
Eggless Red velvet cake using condensed milk
Ingredients:
- Refined flour/Maida – 2 cups
- Warm water – 1 cup
- Sugar – 1 tsp
- Dry active yeast – 2 tsp
- Salt – 2 tsp
- Freshly chopped coriander – ½ to 1 cup
- Freshly grounded black pepper – 1 tsp
- Butter – 1 ½ tsp
- Oil – 1 cup
Directions:
- In a bowl take warm water. Add sugar and dry active yeast to the water. Stir the mixture. Cover and leave it undisturbed for 5 to 10 minutes.
- In the meantime, heat oil in a kadhai. The oil should not be too hot. Fry the chopped coriander. Remove the coriander from the oil when it is still green in color and place on a kitchen towel or paper napkin to remove extra oil. Still it will have some oil, don’t try to remove it as this oil is flavoured with coriander. Coriander on frying will become crispy and more intense in color. Let it cool to room temperature. I’m frying the coriander while making Coriander pepper bread because adding fresh coriander directly will give raw taste to the bread and the other reason is coriander will lose its green color.
- On cooling the coriander crush it with hand.
- In another big bowl take refined flour/Maida, add salt and yeast mixture. Add butter and fried coriander to the flour. Mix the flour initially with spatula and then knead with hand to dough. Knead the dough for another 10 to 15 minutes till it become soft.
- Place the dough in a bowl grease with oil.
- Cover with plastic wrap and keep in a clean, warm and damp place till it rises double to its size. It can take 1 to 2 hrs according to the weather of the place where you live.
- When the dough rises double its size, punch it and place on a plain platform dusted with dry flour.
- Shape the dough into a long cylinder accordingly with the length of bread tin used. Grease the tin with oil and place the dough in it.
- Sprinkle some black pepper powder.
- Cover the dough with a clean cloth and leave it to rise for 1 hour.
- Bake in a pre-heated oven for 30 to 35 minutes.
