Friday, April 1, 2011

Daring Bakers March 2011: Yeasted Sour Cream Savoury Bread

March was a truly hectic month for me. So much needed to be done, and we were so tied up. Mum was here and it was a great comfort to have her around. She really looked after us and spoilt us silly. Thanks Ma!! The March Challenge offered to The Daring Baker's By Ria and Jamie was truly wonderful but the meringue just had too many eggs for me and I was feeling rather off sweet stuff, I made a savoury version of the same replacing the eggs and meringue with sour cream.
Ingredients:
2 cups all-purpose flour
12/3 cup whole wheat flour
2 tsp salt
2 tsp sugar
2 (14g) sachets active yeast
1/2 cup sour cream
1/2 cup water, hot
1/2 cup water, room temperature
Oil, for kneading

For Filling:
1 medium onion, chopped fine
1 tsp garlic, minced
1/2 cup cilantro, chopped fine
Salt to taste
2 green chilies, chopped fine
2 tbsp olive oil

Method:
  1. First make the filling. Heat the oil gently in a pan. Add the onions and fry till golden. Add the garlic and cilantro and continue frying for a couple of minutes. Add the green chilies and salt to taste. 
  2. Remove from heat and cool completely.
  3. Sift the flours and salt together in a large mixing bowl.
  4. In a separate bowl mix together the sugar with the hot and room temperature waters.
  5. Pour in the yeast, mix, and cover for 10 minutes to allow the yeast to proof.
  6. Stir in the sour cream, and then pour the whole mix into the flours.
  7. Bring together to form a dough and knead.
  8. Add a teaspoonful of oil, and knead for ten minutes.
  9. Place in a well oiled bowl for an hour and allow to rise.
  10. Remove the dough onto a floured surface, knock it down.
  11. Using another teaspoon of oil, knead the dough for another ten minutes.
  12. Roll the dough into a rectangle. Spoon the onion mix onto the center and spread it out evenly.
  13. Shape into a loaf by rolling one end over the other. 
  14. Place in a loaf tin and bake at 360F for about an hour.
  15. Remove from oven, let rest for 25 minutes on a wire rack.
  16. Slice and eat.

Post Script: The March 2011 Daring Bakers Challenge was hosted by Ria of Ria's Collection and Jamie of Life's a Feast. Ria and Jamie challenged The Daring Bakers to bake a Yeasted Meringue Coffee Cake.

Click here for the complete March 2011 Daring Bakers Challenge.

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1 comment:

Welcome to Annarasa! I hope you enjoyed visiting my virtual kitchen. As you savour your taste tour, leave me a note, post a query, share your thoughts. I will do my best to respond to every comment :)

Aparna @ Annarasa

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