Masala Bread Recipe

Written by Emily on May 13, 2022 in Breads

This is a very soft and flavourful bread which you can have as it is, toasted with butter, or make sandwich with cheese or other filling. It is loaded with the flavours of spring onion, coriander leaves and garlic and get pops of sautéed cumin and fennel seeds in between. This can be well enjoyed by all in the family, even children. Bake this flavourful bread for your family and see how they enjoy this bread. I’ve used all-purpose flour in this recipe, which you are free to alternate with whole wheat flour or your mix of gluten free flour. To get the bread soft, it is required that you knead it well for 10 to 12 minutes, or, this can be done easily with a stand mixer with the dough hook. The dough is allowed to prove twice here. First proving is for the flavour of the bread; and the second, for the shape and lightness of the loaf. Both are imperative for the bread to come out well. So, get baking and enjoy!

What all you need to make Masala Bread

Garlic – 6 to 7 cloves
Green chilly – 3
Cumin seeds/jeera – 1& ½ teaspoon
Fennel seeds / saunf – 1& ½ teaspoon
Spring onion chopped – 1 cup
Chopped coriander – 1 cup
Garam masala – 1 teaspoon
Oil – 3 tablespoon
Active dried yeast – 1 tablespoon
Warm water – ½ cup
Sugar – 5 tablespoon
Warm milk – ½ cup
All-purpose flour – 4 cups
Salt- 1 teaspoon
Butter – 4 tablespoon

How to make the Masala Bread

Prove the active dried yeast mixture: Mix 1 tablespoon of active dried yeast and 2 tablespoons of sugar in half cup warm water and leave it to prove.
Meanwhile make the masala mix: In a frying pan on medium heat, add 3 tablespoon oil. Sauté chopped garlic, chopped green chilly, cumin seeds, fennel seeds, chopped spring onion, chopped coriander leaves and garam masala. Take it off the heat and rest.
Make the bread dough and knead: In a large bowl, add ½ cup warm milk, the proven yeast mixture,3 tablespoons of sugar, the prepared masala mix, 1 teaspoon salt and mix well. To this add 4 cups of all-purpose flour and mix with a spatula until you are unable to mix more. To a lightly floured clean work surface transfer the ingredients of the bowl and bring the dough together. To this add 4 tablespoons of butter at room temperature and knead well. The dough might be very sticky in the beginning, but knead well to bring it together. Knead for 10 to 12 minutes more or until the dough is springy to touch.
Rest the dough: Oil the bowl well and transfer the dough into the bowl and cover it with a kitchen towel. Leave it for 2 hours in a warm spot in the kitchen for the dough to prove. After 2 hours, the dough must’ve doubled in size. Knock out the air from the dough.
Shaping the loaf and proving: On a lightly floured clean work surface, roll the dough into a rectangle with the same width of the bread loaf tin. Tightly roll the rectangular dough in to a loaf. Oil the bread tin well and transfer the dough loaf into the tin. Cover it and leave it to prove for another 1 and ½ hours.
Baking the bread: Preheat the oven to 200 C. After 1 and ½ hours, the dough must’ve proved well. Brush the top of the dough with milk. Bake the dough in a preheated oven at 200 C for 20 minutes, and then reduce the temperature to 180 C and bake for 30 minutes.
Apply butter and enjoy: When the bread is right out of the oven, apply butter generously on all sides. Slice the bread and enjoy as it is or toasted with butter.

A fan of Bread? You’ll love these too:

Soft and Fluffy Milk Bread loaf

Easy Homemade Cinnamon Rolls