Herbed Bread
Top Rated Recipe
Key Details:
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prep time: 1 hour 30 minutes
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Cook time: 25 minutes
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Difficulty Level: Moderate
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Course: Bread
Cuisine: Fusion
Key Ingredients:
Keta Oregano
Refined flour
Yeast
Milk
About Herbed Bread
Table of Contents
Serve this flavourful bread warm and see it disappear in no time
Read More- Keya Oregano 1 tsp
- Refined flour (maida) 4 cups + for dusting
- Oil for greasing
- Fresh yeast 15 gms
Step 1. Take yeast in a small bowl, add 2 tbsps warm water and sugar, mix well and set aside to activate.
Step 2. Sieve flour in a mixing bowl. Add salt and ¾ tsp Keya Oregano and mix. Make a well in the centre, pour the activated yeast into it and mix well. Add 2 cups water and knead into a soft dough.
Ingredients
- Keya Oregano 1 tsp
- Refined flour (maida) 4 cups + for dusting
- Oil for greasing
- Fresh yeast 15 gms
- Sugar 1 pinch
- Salt ½ tsp
- Milk as required
- Butter for brushing
How to Make Herbed Bread (Stepwise Photos)
Method
- Take yeast in a small bowl, add 2 tbsps warm water and sugar, mix well and set aside to activate.
- Sieve flour in a mixing bowl. Add salt and ¾ tsp Keya Oregano and mix. Make a well in the centre, pour the activated yeast into it and mix well. Add 2 cups water and knead into a soft dough.
- Dust the worktop with some flour. Place the dough on it and punch it. Keep kneading by stretching and punching till the dough is elastic and doesn’t break.
- Grease a baking tray with some oil.
- Shape the dough into an oblong, place it on the greased baking tray, cover with a damp muslin cloth and set aside in a warm place to prove for 20-25 minutes.
- Preheat oven at 180ºC.
- Apply some milk on the proved dough. Sprinkle remaining Keya Oregano on top, put the tray in the preheated oven and bake for 20-25 minutes.
- Remove the tray from the oven, brush with some butter and let it cool.
- Cut into slices, arrange them in a bread basket and serve.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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