Amish White Bread Loaf

This is it!!! Once you taste this bread, you will never buy store bought white bread. The bread's crust is a bit chewy and the inside is very soft and airy. This bread is slightly sweet than your normal sandwich bread. But you can easily reduce the sugar and even replace half of white flour with whole wheat flour and make it a bit healthier. Those who are making breads at home surely knows how therapeutic and heavenly it is. It is a keeper for sure. And here goes the recipe,

Ingredients:

3 cups All Purpose Flour (Maida) + more for dusting

1 cup Luke warm water

1/3 cup White Sugar

2 1/4tsp Active Dry Yeast

3/4tsp Salt

2tbsp Canola Oil

1 Egg white, for brushing

 How to:

• Grease a 9"x5" loaf pan and keep it aside.
• Dissolve the sugar and yeast in the warm water and let sit for 10 mins or until foamy.

• In another bowl with flour, add salt, mix well and pour the oil.

• Now pour the yeast mixture into the flour and knead until the dough comes together.

• Transfer it on to a floured flat surface and knead with our palms for 8-10 mins or until dough is soft.

• Place the kneaded dough in an oiled bowl and let rest for an hour to rise in a warm place.

• Punch down the air and knead the dough few secs. Now place the dough inside the loaf pan and gently press to shapen into a rectangle to fit the pan.

• Let rest in a warm place for another 45 mins-1 hour or until the dough has risen 1 inch above the pan.

• Preheat the oven to 350 degrees and brush the top of the risen dough with beaten egg white.

• Bake the bread for 30 mins, until golden brown on top.

• Cool it completely on a wire cooling rack before storing.

• Slice it warm, slather with butter or jam and serve for breakfast.

Potato Masala Bread Loaf

Breads and potatoes, who doesn't like'em? It was a big hit yesterday. This potato stuffed bread loaf was our dinner last night. It was really easy and fun to prepare.  Thanks to showmethecurry.com for sharing such a fabulous recipe. The original recipe calls for paneer, but i didn't have it handy so i used potatoes. The spice mixture with extra heat from the green chilies was simply perfect. Maybe next time i would do a different stuffing and experiment by adding some whole wheat flour to the dough. This is a keeper for sure. Well, here goes the recipe,

Ingredients:

For Dough:

3 cups All Purpose Flour (maida) 

1 cup Luke Warm Water

1 1/2tsp Rapid Rise Yeast

1 1/2tsp Salt

1tsp Sugar

1/3cup Olive Oil

 

How to:

• In a bowl with warm water, add the yeast, sugar, salt followed by olive oil and mix well.

• In another big bowl with the all purpose flour, pour the yeast mixture and start kneading as the dough pulls from the sides.

•  Knead it for 6-8 mins dusting with flour if sticky, until you get a soft and smooth dough.

For stuffing:

3 Potatoes (boiled, peeled and mashed) (1 1/2cups)

2 Green chilli (finely chopped)

2tbsp Cilantro (finely chopped)

1/4tsp Turmeric powder

1/2tsp Red Chilli powder

1/2tsp Garam masala powder

3/4tsp Amchur powder

1/8tsp Salt

• Add all the ingredients to the mashed potato, mix gently and keep aside. 

Rolling and Stuffing:

• Place the dough on a flat surface and roll the dough into a rectangle with a rolling pin.

• Spread the potato stuffing evenly over the dough and gently press'em.

• Start rolling tightly from one side and make a log out of it.

Rising and Baking:

• Spray oil on to a shallow 9x13 baking pan and place the rolled dough at the center of the pan with the seam side down.

• Cover the dough and let rest for an hour, until doubled.

• With a serrated knife, make slits diagonally on top of the risen dough.

• Preheat the oven to 450 degrees, then reduce it to 425 degrees and bake for 25-30 mins. (I baked exactly for 25 mins.)

• Allow the bread to sit on the counter for 5 mins before moving to a cooling rack.

• Let cool for 30 mins on the rack before you slice'em.

• Serve the bread with your favorite sauce.

• Store the leftover bread by wrapping'em with plastic and put it in a ziploc bag.