Spinach n Fenugreek Bread (Palak Methi Bread)

( Click image for enlarged view )

After coming to the blog world, I have been inspired to bake different types of breads, whether it is simple classic white bread, cottage cheese stuffed buns or braided bread with spicy filling.Then I realized I need to make a bread with herbs too and with ingredients we can get in India easily....

Spinach,garlic and fenugreek is always a favorite combination of mine and wouldnt it be a great idea if i could use it in my bread.!!

When I started baking this bread it filled the house with a tempting aroma , and after baking was really pleased with the end result ,the bread was a little crispy on the outside and wonderfully soft inside. I had this bread with a cup of tea and it made my tastebuds dance.

I want to share this bread with a indian twist as 16 Oct is the World Bread Day,

Ingredients:

• 2 cups all purpose flour
• 1 tsp dry active yeast
• 1/2 cup luke warm water
• 1/2 tbsp sugar
• 2 tbsp oil
• 1 cup finely chopped spinach(palak)
• 1/4 chopped spring onions
• 1 tbsp finely chopped garlic
• 1 tsp dry fenugreek leaves (kasuri methi)
• 2 tbsp mozarella cheese / cottage cheese
• 1/4 tsp pepper
• 2 tbsp milk for glazing
• 1 tsp salt

( Click image for enlarged view )

Making the Bread

Step 1: Preparing the yeast

Mix yeast,sugar and warm water in a big bowl at let it rest for 15 min.After 15 min add 1 cup flour to the yeast and stir nicely and let it sit for 45 min.

Step2: Preparing the dough

Heat 1 tbsp oil in pan, add spring onion and garlic and fry till garlic turns light golden brown, now add spinach,pepper and a little salt and continously stir till spinach leaf (palak) becomes soft. Now add the dry fenugreek leafs (methi) and stir till all the moisture evaporates and switch off to let it cool.

After it cools add this spinach mixture to the yeast along with salt,oil and mix nicely, then add the remaining flour little by little and stir with spatula till it becomes a stiff to stir.

Transfer to a floured surface and knead until it becomes smooth and elastic. Now shape it into a ball and place it in a bowl , cover and leave to rise until it doubles in volumes for 1 -1.5 hrs.

After 1.5 hrs grease a large baking sheet,take the dough and punch out the air and knead it to nice round ball again. Leave it to rise in a warm for another 30 min.

Step 3: Baking

Preheat the oven to 375 F, take a long knife and make a grid pattern on the bread by pressing the knife into the bread with i inch gap between the lines. Now brush with the milk and bake it for 25 min or until it turn golden brown or the bottom sounds hollow when tapped. Shift it to cooling rack.

Serving Tip:

After it cools, slice it and toast it with a little butter to serve with a cup of tea or a bowl of soup.

Note:

1. You can substitute spinach with any other green too.
2. To get a big loaf increase the measurement to double
3. The water should be luke warm while adding the least, as hot water kills the yeast and your bread will not rise.

This bread goes to the wonderful annual event " World Bread Day 2010 "