FIVE UNIQUE BREAD RECIPES

1. Herbal Bread

Ingredients

• Flour – 250 gms
• Sugar – 10 gms
• Salt- 5 gms
• Yeast- 6 gms
• Margarine- 10 gms
• Rosemary- 15 gms
• Thyme- 10 gms
• Basil leaves- 10 gms
• Water – 120 ml

Method

Ferment sugar and yeast in water. Sieve the flour and make a well in the center, then add the flying ferment into the flour along with the salt. Knead it well for 15 to 20 minutes by adding water little by little. Now, add the creamed margarine and herbs to make a fine and shiny dough, then give rest for 15 minutes. Again punch and roll the dough and cover it with a wet cloth to avoid dryness. For bulk fermentation, keep it aside for 1 hour. After one hour, knock back the dough, roll tightly, and mold it in the greased bread tin to attain pan proofing. After attaining ¾ that of the height of the molds, bake it at 230 to 250 degrees Celsius for about 20 to 25 minutes. After baking, let it cool down to have your healthy Herbal bread.

2. Ginger Bread

Ingredients

• Flour – 250 gms
• Sugar – 10 gms
• Salt- 5 gms
• Yeast- 6 gms
• Margarine- 10 gms
• Ginger- 25 gms
• Water – 120 ml

Method

 Ferment sugar and yeast in water. Sieve the flour and make a well in the center, then add the flying ferment into the flour along with the salt. Knead it well for 15 to 20 minutes by adding water little by little. Now, add the creamed margarine and ginger paste to make a fine and shiny dough, then give rest for 15 minutes. Again punch and roll the dough and cover it with a wet cloth to avoid dryness. For bulk fermentation, keep it aside for 1 hour. After one hour, knock back the dough, roll tightly, and mold it in the greased bread tin to attain pan proofing. After attaining ¾ th of the mold's height, bake it at 230 to 250 degrees Celsius for about 20 to 25 minutes. Your tasty Ginger bread is ready to eat.

3. Ragi Bread

Ingredients

• Flour – 200 gms
• Ragi flour- 50 gms
• Sugar – 10 gms
• Salt- 5 gms
• Yeast- 6 gms
• Margarine- 10 gms
• Water – 120 ml

Method

 Ferment sugar and yeast in water. Sieve the flour along with ragi flour and make a well in the center, then add the flying ferment into the flour along with the salt. Knead it well for 15 to 20 minutes by adding water little by little. Now, add the creamed margarine into this dough and knead well to make a fine dough then give rest for 15 minutes. Again punch and roll the dough and cover it with a wet cloth to avoid dryness. For bulk fermentation, keep it aside for 1 hour. After one hour, knock back the dough, roll tightly, and mold it in the greased bread tin to attain pan proofing. After attaining ¾ th of mold's height, bake it at 230 to 250 degrees Celsius for about 20 to 25 minutes. Your Ragi bread is ready now.

4. Raisin Loaf

Ingredients

• Flour – 250 gms
• Sugar – 55 gms
• Salt- 5 gms
• Yeast- 10 gms
• Margarine- 10 gms
• Raisin- 25 gms
• Milk powder – 10 gms
• Water – 120 ml

Method

 Ferment sugar and yeast in water. Sieve the flour with milk powder and make a well in the center, then add the flying ferment into the flour along with the salt. Knead it well for 15 to 20 minutes by adding water little by little. Now, add the creamed margarine and flour-dusted dry fruits and knead well to make a fine dough then give rest for 15 minutes. Again punch and roll the dough and cover it with a wet cloth to avoid dryness. For bulk fermentation, keep it aside for 1 hour. After one hour, knock back the dough, roll tightly, and mold it in the greased bread tin to attain pan proofing. After attaining ¾ th of mold's height, bake it at 230 to 250 degrees Celsius for about 20 to 25 minutes. Your softy Raisin Loaf is waiting for your sweet bite.

5. French Bread

Ingredients

• Flour – 250 gms
• Sugar – 8 gms
• Salt- 5 gms
• Yeast- 6 gms
• Margarine- 10 gms
• White sesame seeds – for decoration
• Water – 120 ml

Method

 Ferment sugar and yeast in water. Sieve the flour with milk powder and make a well in the center, then add the flying ferment into the flour along with the salt. Knead it well for 15 to 20 minutes by adding water little by little. Now, add the creamed margarine into this dough and knead well to make a fine and shiny dough, then give rest for 15 minutes. Again punch and roll the dough and cover it with a wet cloth to avoid dryness. For bulk fermentation, keep it aside for 1 hour. After one hour, knock back the dough, roll tightly, and mold it in the greased bread tin. Give water wash on the top and make some garnish by cutting it and then allow it for pan proofing.  After proofing, bake it at 200 degrees celsius for about 10 minutes and cool it down after baking. Your special French bread is ready to eat now.