You can skip the masala part and you will have a beautiful milk bread loaf. Here’s how I make it.
You will need
- All-purpose flour: 3 1/4 cup
- Active dry yeast- 2 tsp
- Milk- 1/2 cup
- Sugar- 1 tbsp
- Salt- 2 tsp
- Water- 3/4 cup
- Oil- 1/4 cup
- Onion- 1, finely chopped
- Green chili- 5, finely chopped
- Cumin seeds- 1 tsp
- Turmeric powder- 1 tsp
- Oil- 2 tsp
- Salt- to taste
- Cilantro- 1/2 cup, finely chopped
- Heat oil in a pan, add cumin seeds. As they sizzle add onions, chilli, turmeric powder and salt.
- Saute for few minutes and switch off the flame. Add cilantro and mix well.
- Microwave milk in a microwave safe bowl for 20 seconds. Add yeast and sugar to it and mix well. Keep it aside until it becomes frothy.
- In a large bowl, mix flour, salt, oil and yeast mixture and mix well by adding water little at a time.\
- Add the cooled down masala to the dough and mix well.
- Knead the dough well for 10 minutes and form a ball. Apply some oil all over the dough ball and cover it with towel/ cling wrap and place it in microwave/ oven for an hour. Let it proof.
- You will have a beautifully rise dough which has almost doubled in size.
- Punch it down and shape it into a loaf
- and place it on a greased loaf pan.
- Cover it and let it rise and double in size for about 40 minutes.
- Pre-heat the oven to 375F. Bake for 40 minutes in the middle rack until the top is golden brown.
- Take the pan out and let it cool down for 10 mins and transfer it to cooling rack.
- Let it cool completely before slicing. Refrigerate the bread and it stays good upto 3-4 days. Toast it with some oil/butter and enjoy!
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