Jeera Bread
This recipe might be a little difficult
but the end result is worth all the effort –
trust us on this! If you like to bake, you
don’t want to miss this for anything else in the world!
Ingredients:
- 500gm Maida (4C)
- 15gm Dry yeast
- 2tsp Sugar
- 1Tbsp vegetable oil
- ½ tsp olive oil
- ½ tsp. Salt
- ¾ tsp. Roasted jeera
Highlights:
- 1Low sodium
- Portions – 24
- Serving Size – 1 slice
Procedure:
- Roast cumin seeds till aroma comes out on a flat hot pan. Crush lightly without making powder and keep it aside.
- Sieve the refined flour and fold in jeera in it.
- Heat 1 cup water till warm. To 1/2cup warm water add yeast, sugar and leave it for five minutes for yeast to become active and frothy.
- To another 1/2cup warm water add salt.
- Make a soft dough by pouring in both the liquids. You may use additional warm water for kneading into soft dough. Knead it for at least 6-10minutes.
- Add vegetable oil, olive oil, knead well and cover with a wet cloth. Leave it till it becomes double in size.
- Knead again to its original size and wrap it in the wet cloth.
- Again knead to the original size and shape into bread loaves.
- Place the shaped loaves in two greased loaf tins. Cover with wet cloth to again till it becomes double in size.
- Bake in hot oven at 450 F for first 10 minutes and later reduce the temperature to 375F and bake for another 15-20 minutes.
- Remove from the oven and brush little oil on the top.
- Slice when it cools down.
To make Pav
- Make the dough as for the Jeera bread and add 1 more Tbsp of oil while kneading.
- Shape the dough into small balls or rectangles and place them on the greased pan and cover with wet cloth.
- Let it become double the size.
- For making small buns leave enough space between each dough and do not allow them to touch while baking.
- Preheat the microwave convertible convection oven to 190 degrees C and bake for 40-45 minutes.