Masala Bread

masala bread

Many of us have childhood memories of having enjoyed masala buns or masala bread also called khaara buns from Iyengar Bakeries in many cities across South India . Particularly in Karnataka and Tamilnadu these bakeries had the unique distinction of having the percfect spiced breads and buns , they were also famous for the coconut buns or Thengai buns . Here is a modest attempt to bake that same bread and I must admit I was pretty delighted that I got the same masala flavours and I am glad I attempted .

I have several nostalgic memories of having savored these masala buns and breads during my college days . Having come to Tamilnadu , nowadays we dont see these in many bakeries . Those days , almost every bakery that claimed to be Iyengar bakery would have it in stock and school kids would line up to have a slice of the yummy coconut bun .

Let us get to the recipe .

Ingredients

3.5 cups all purpose flour.

2 1/2 tsp instant yeast.

1 tbsp sugar or honey or powdered jaggery.

2 tsp salt.

5 tbsp butter or oil.

1 1/4 cup warm Milk ( use as required to make a sticky dough )

Prepare Masala mixture as per your wish.

1 tbsp coriander leaves finely chopped.

1 tbsp finely chopped curry leaves.

1 tbsp finely chopped green chillies.

1 tbsp red chili flakes (optional).

1 tbsp finely chopped mint leaves.

Method

Take a bowl , mix all dry ingredients well , add salt, mix well.

Next add activated yeast if using active dry yeast , milk and melted butter , saving some butter or oil for kneading , so dont use up all butter /oil in the beginning itself .

Mix everything in the bowl with a spatula, then take to a counter .

Make a soft dough by kneading on a counter . It will be sticky, if it is dry or crumbly, add more milk to knead a sticky dough .

We need a soft wet dough .

Knead well for 10 minutes, till the dough becomes smooth and non sticky, then place the dough in a greased bowl and allow to rise for an hour , covering with clingwrap or a cotton cloth .

You can either make small individual rolls like small buns or a single loaf .

Prepare a baking loaf tin by greasing and placing with a baking paper .

After one hour the dough would have risen, tip the contents onto a floured surface , just make a smooth ball, do not knead any more. Just flatten with rolling pin or stretch it thickly with hands , according to size of the loaf tin, roll it well, and tuck both ends, pinch the seams at the bottom and place loaf in the tin .

Cover and allow to rise again . Around 40 minutes max.

Preheat oven to 180 C , brush the top of the risen bread loaf with milk , and bake in a pre heated oven till done for about 35 to 40 minutes.

Oven timings may vary . For extra browning, bake only with top rods if using OTG for about 3 minutes or till done evenly .