Herbed Masala Bread

After refrigerating for 8 – 24 hours, take the preferment out and put it in a mixing bowl. Prepare a loaf pan by greasing it with butter or oil and sprinkling flour on it or by just spraying it with a cooking spray.

In another bowl mix all the dry ingredients – flour (minus the 1/2 cup), salt, yeast and all the masalas. Whisk well to combine. Sprinkle this over the pre-ferment and cover with clingfilm.

Set aside for 2 – 4 hours till the pre-ferment comes to room temperature and starts mixing with the flour mix. Even if this does not happen (depending on climate and temperature) do not worry as the bread will turn out great.

Add the butter to the flour and mix with a wooden spoon to combine. Once the mixture starts coming together, flour a kitchen countertop and take out the dough onto it.

Knead very well for 15 – 20 minutes (a good exercise for the shoulders) or if you have a stand mixer, you can put the pre-ferment and dough in the bowl itself and follow this procedure. Knead till very soft and smooth.

Oil a bowl and put the prepared dough in it. Flip it over so that the Oil covers the surface. Cover with clingfilm and set aside for 30 – 40 minutes till double in size.

Heat the 1 tbsp Oil and fry sliced Onions, garlic and ginger (if using) till translucent. Do not make them golden brown as they would be charred in the oven.

Punch out the air from the dough and knead again. Knead with a stretching motion using the palms of your hands for 10 minutes and then spread out like a pizza.

Now sprinkle half of the sliced Onion mixture and half of the Coriander and Mint mixture on it. Fold over and sprinkle 2 tbsp of the 1/2 cup remaining flour on top and knead again.

Knead till the dough is smooth again without sticking to your hands. If desired pinches of flour can be added to even out the dough.

Pat the dough again like a pizza and fold over the ends vertically as well as horizontally like an envelope and roll into a loaf.

Place the loaf int the prepared pan and sprinkle over the rest of the Onion and Coriander – Mint mixture.Cover with clingfilm and let it rest for 30 – 40 minutes till double in volume.

After resting the bread for 15 minutes by the watch, preheat the oven to 200°C till the bread is ready for baking which is another 15 minutes.

Bake the bread till the top is a golden brown, a skewer or toothpick inserted in the centre comes out clean and after removing from the pan the bottom of the bread sounds hollow when tapped.

Cool the bread in the pan for at least 30 minutes, take it out very carefully on a wire rack and cool for another 1 1/2 hours till it comes to room temperature. Place it in a bread bin or a basket.

Serve with butter or by itself for a delicious meal!