Masala Cheese Bread Loaf Recipe with Garam Masala & Herbs
Indulge in a delightful fusion of rich flavors with this Masala Cheese Bread Loaf that combines aromatic Indian spices, fresh herbs, and melty cheese, creating the perfect savory treat. This loaf is the perfect accompaniment to a cup of tea, smoothie, or even a hearty meal. With its soft, fluffy texture and fragrant spices like garam masala and turmeric, it brings a unique twist to the traditional bread loaf. The fusion of flavors makes it an excellent choice for vegetarians and anyone looking for a little adventure in their baking!
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 1/2 cup (for pre-ferment) |
| Active Dry Yeast | 1 tablespoon (for pre-ferment) |
| Sugar | 1 tablespoon (for pre-ferment) |
| All Purpose Flour (Maida) | 3 cups (for dough) |
| Salt | 2 teaspoons |
| Caster Sugar | 1 tablespoon |
| Active Dry Yeast | 1 tablespoon |
| Garam Masala Powder | 1/2 tablespoon |
| Turmeric Powder (Haldi) | 2 teaspoons |
| Butter | 1/2 cup (melted) |
| Coriander Leaves (Dhania) – finely chopped | 1 tablespoon |
| Mint Leaves (Pudina) – finely chopped | 1 tablespoon |
| Cheese (grated) | 1/2 cup |
Preparation Time: 2 hours
Cooking Time: 40 minutes
Total Time: 2 hours 40 minutes
Servings: 12
Cuisine: Fusion
Course: Snack
Diet: Vegetarian
Instructions
1. Prepare the Pre-ferment:
To begin making your Masala Cheese Bread Loaf with Garam Masala and Herbs, prepare the pre-ferment a day before you plan to knead the dough. In a large mixing bowl, combine the 1/2 cup All-Purpose Flour, 1 tablespoon Active Dry Yeast, and 1 tablespoon Sugar. Add enough water to form a sticky dough, as this is essential for the fermentation process. Once mixed, cover the bowl with a cloth and let it rise in a warm place for approximately 3 hours, or until the dough has tripled in size.
Once the dough has fermented, spoon it out into a glass container and refrigerate it. You can store this pre-ferment in the fridge for up to a week, making it convenient for use in multiple batches of bread.
2. Kneading the Dough:
After preparing the pre-ferment, it’s time to knead the dough. Place approximately half of the fermented pre-ferment into a large mixing bowl. Add 3 cups of All-Purpose Flour, 2 teaspoons of Salt, 1 tablespoon of Caster Sugar, 1/2 tablespoon of Garam Masala Powder, and 2 teaspoons of Turmeric Powder to the bowl with the pre-ferment.
Allow the dough to rest for about 30 minutes, during which time the pre-ferment may create bubbles at the top—this is perfectly fine. Gradually mix the flour and spices into the pre-ferment. Add lukewarm water, just enough to form a soft, non-sticky dough that does not cling to the sides of the bowl.
Once the dough is mixed, cover it with a plate and allow it to rise for approximately 1 hour or until it doubles in size.
3. Add Butter and Knead the Dough:
Once the dough has risen, add 1/2 cup of melted Butter (or oil) to the dough. Incorporate the butter by mixing it into the dough using a pinching motion, ensuring the oil is evenly distributed. Once all the butter is incorporated, continue kneading the dough using the back of your hands until the dough becomes smooth and elastic.
Cover the dough once more with the plate and allow it to rise for about 1 hour, or until it has doubled in size again.
4. Refrigeration for Overnight Rise:
Once the dough has risen, punch it down to release any excess air. Grease a piece of clingfilm with oil or butter and wrap the dough tightly inside it. Place it in a plastic bag and refrigerate the dough overnight, or for at least 8 hours. The dough should puff up like a balloon as it rises—this will ensure a soft, airy texture for your loaf.
5. Preparing the Dough for Baking:
The next day, take the dough out of the refrigerator and allow it to return to room temperature. Preheat the oven to 180°C (350°F).
Flour your kitchen counter and sprinkle 1 tablespoon of finely chopped Mint Leaves and 1 tablespoon of finely chopped Coriander Leaves on top. Transfer the dough onto the floured surface and knead for about 15-20 minutes, allowing the herbs to blend into the dough. Once the herbs are evenly distributed, roll the dough into a loaf shape and place it seam-side down in a greased loaf pan.
Cover the loaf with clingfilm again and let it rise for about 1 hour, or until the dough has nearly reached the top of the pan.
6. Baking the Loaf:
Once the dough has risen sufficiently, brush the top of the loaf with a little milk for a shiny finish. Sprinkle 1/2 cup of grated Cheese evenly on top of the loaf. Place the loaf in the preheated oven and bake for 35 to 40 minutes, or until the cheese has melted into a lovely golden brown color. To check if the bread is done, insert a skewer in the center—the skewer should come out clean, and the bread should sound hollow when tapped on the bottom.
Allow the loaf to cool in the pan for 20 minutes before removing it. Use a sharp, wide knife to loosen the sides of the bread from the pan, then carefully transfer it onto a wooden board to cool completely. This bread is best enjoyed when allowed to cool for a couple of hours, allowing the flavors to fully develop.
7. Serve and Enjoy:
Your Masala Cheese Bread Loaf with Garam Masala and Herbs is now ready to serve! This flavorful loaf pairs wonderfully with a variety of accompaniments. Serve it as a tea-time snack with a refreshing Peanut Butter Lassi (Yogurt Smoothie), a warm Kashmiri Noon Chai (Pink Tea), or enjoy it with soft-boiled eggs and a hot cup of coffee.
Whether you’re enjoying it for breakfast, as a light meal, or as a snack, this fusion bread brings a delicious burst of flavor that’s sure to please everyone at the table!
This Masala Cheese Bread Loaf is not just a bread—it’s an experience! With a mix of spices, herbs, and cheese, it will soon become a favorite in your home.
