Ingredients:
For the dough:
All-purpose flour – 3 cups, extra for dusting
Salt – 1 teaspoon
Sugar – 2 tablespoon
Active dry yeast/Instant Dry yeast – 1 tablespoon
Luke warm water – 1 cup, adjust
Olive oil – 2 tablespoon
For filling:
Processed cheese ( cheddar/ mozzarella) – 100 gms
Garlic – 2 large pods, grated
Green chillies – 1 large, finely chopped
Corriander leaves – 2 tablespoon, finely chopped
Mixed Italian spices – 2 teaspoons
Salt – 1/4 teaspoon, adjust
Pepper – 1/4 teaspoon, adjust
Chilly flakes – 1/2 teaspoon
To brush:
Butter – 30 gms, melted
Egg – 1, beaten well
Oil – 2 tablespoons
Method:
1. In a bowl, add sugar and luke warm water ( To test the temperature of water, you need to warm it up and put one of your finger into it and count till 5, if the 5th count is the hottest point for you to bear the heat, then its right for yeast. If its easy for you to bear or the reverse, try and get the right temperature). Add yeast into it, mix well and set aside. Do not be tempted to disturb the mixture. It will foam up and bubble. Wait for 10 minutes for the yeast to react. If your yeast wont react, discard and start over.
2. In another large bowl, add flour, salt and olive oil. Mix well. Make a well in the center of the flour mixture and add the yeast mixture into it. Mix everything together again. If the dough is not very soft, add about a tablespoon of water at a time and make sure your dough becomes soft and sticky. This part of additional water cannot be pre-determined by any recipe. It could depend on your climate, warmth of your hands and few other factors. But the point is, a soft sticky dough can be worked up to firmness, but a hard dough is difficult to get it pliable. Hard dough yields hard breads. Soft sticky dough usually yields soft breads/buns
3. Transfer dough onto your work counter or silicon mat. Start kneading. Best way to knead bread dough is to stretch and fold. We are trying to form gluten in the dough. And this process by all means creates gluten in the dough scientifically, it also in the same scientific terms burns out our calories. So trust me, it is such a meditative process for the yeast lovers. Mark your timer and work out for 10 to 15 minutes. Stretch the dough with one of your hand, far apart from you as much as you can stretch it. Then fold and bring it back. Stretch it back again to the extent possible. Fold it back again. Keep doing it. You will find the sticky dough transform into a smooth shiny dough.
4. With the soft dough, make a ball with all the seams sealed at the bottom of the dough. Cover it with a bowl and let it prove for about an hour until the dough doubles in volume.
5. Punch the dough/ Knock it down are the terms. And yes you literally have to punch it down ( screeeeaaaammmm!!! Such broad fingers I have!!!! :/ )
Take 3 teaspoons italian spices; 1 teaspoon crushed black pepper, 1 pod garlic copped in small pieces
Mix the italian spices,crushed black pepper and garlic into the dough.
Divide this dough into 10 pieces
Make a sausage that is 8 inches long roughly and then start curling them from either side to meet the center resembling a heart.
Make 10 hearts
Let to prove for 15 minutes
Brush with milk
Sprinkle on top of the hearts with the grated cheese.
Sprinkle liberally while still keeping the heart shape clear
Line baking tray with greased aluminium foil and bake with lower rod alone at 200 degrees for 20 minutes.
The last five minutes, move to a rack closer to the top and bake with uppper rod also on so as to get a good colour.
Brush with melted butter when hot out of the oven
Try to add liberally while still showing heart shape.
No comments:
Post a Comment