I got to know about today being World Bread Day rather late in the afternoon today, thanks to a message by a blogger friend. And although I scurried to the kitchen right away to check if I had all the necessary stuff for a bread, I couldn’t prepare the dough till quite late thanks to my little 18-month who decided not to take his afternoon nap today.
At eighteen months, toddlers are at their best. They smile sweetly, they blabber lots and even manage to say few words, they throw around a lot of stuff, they bite and smile even when you scold them, they hold the newspaper just like their dads (only upside down!), they love to throw out things from the balcony and run up and hug you at the precise moment you planed to spank or scold them. They’re a complete entertainment package for visitors, who absolutely cannot understand how you look so tired or worn out when you have such an adorable little fellow on your hips!
And hey, they love to help you in the kitchen. My little fellow, for instance, loves to help me knead the dough. He takes bits of it and puts them into his mouth and back into my kneading bowl, for one. I guess by now you get the drift of where I’m headed. So, baking bread slipped off the top of my to-do today when my guy decide to abandon his nap and help me knead dough in the kitchen today.
But bakers are a tough lot. And come rain or storm, they find a way out to bake their bread. And so did I. Despite a helpful little “kitchen hand”, a house suddenly swamped with guests and completely mayhem at home, I baked a small loaf in order that I may join hands with tonnes of bakers around the world on World Bread Day. And also that I may enter this post for the World Bread Day event hosted by Zorra at Kochtopf. This year’s is the 8th Edition and I’m glad to be participating (my first).
I put to use whatever I had in the pantry and freezer to bake this wonderful little savoury loaf – Italian seasoning leftover cream cheese and sour cream prepared for some quick breads baked last week. I love using all sorts of homemade cheeses in yeasted bakes and this one did not disappoint either.
PS: Because of the hurried manner in which i prepared this bread, I put in more dough in the bread pan than I should have, resulting in a distorted braid and a loaf bulging from the sides. I made one 5×3 loaf and two tiny buns in a muffin tin. I’d make one loaf and 3-4 tiny buns with the same measures next time
SOUR CREAM LOAF
(with Sour Cream, Cream Cheese and Whole Wheat)
Makes one 5×3 loaf plus three tiny buns (baked in muffin tins)
Whole wheat – 1/2 cup
APF/Maida – 1 1/4 cup
Sour Cream – 1/4 cup
Cream Cheese – 2 tbsp
Warm milk – 3/4 cup + 1 tbsp for brushing
Active Dry yeast – 1.5 tsp
Sugar – 1 tbsp
Salt – 3/4 tsp
Italian seasoning – 1/2 tsp
Red chilli flakes – 1/4 tsp
Oil – 2 tbsp + 1 tsp for greasing bowl
Melted butter or ghee(clarified butter) – 2 tsp
Add sugar and active dry yeast to warm milk. Stir, cover with a lid and keep aside for 10-15 minutes for yeast to prove
Dump both flours and salt into a big bowl and mix well
Make a well in the centre and pour in frothy yeast and sour cream
Knead with your hands till the dough comes together and is no longer sticky. The more you knead, the softer the bread will be. Even it seems too sticky. don’t add more flour. Keep kneading and it will eventually turn nice and soft
Add the oil (2 tbsp) at this stage and knead till it is well incorporated into the dough
Grease the bowl with 1 tsp of oil and roll the ball of dough till it is coated with oil
Cover with a kitchen towel and leave it in a warm place till it doubles in size
Preheat oven to 200 deg C
Knock the air out of the risen dough and knead it some more on the countertop
Roll it out into a longish rectangle and mark it into thirds. Apply the cream cheese in the middle and sprinkle Italian seasoning and chilli flakes over it
Fold the other two parts over the centre, so that it covers the cream cheese well
Cut into four equal parts and roll three of them into 6 inch ropes. Braid the ropes and place gently into the greased bread pan. Alternatively, cut off around 1/4th of the dough and keep aside. Shape the rest of the doughinto a loaf and place into the greased bread pan
Pinch out rounded tablespoon sized balls out of the fourth part and place in greased muffin tins
Brush the loaf as well as buns with the reserved milk
Place in a preheated oven and bake at 200 deg C for 25-30 mins till nicely browned on top
Remove pan and tins from oven and brush with melted butter or ghee
Let cool in the pan for 5 minutes, then remove and cool on a rack
Store in an airtight container when completely cool and consumer within a day or two