Onion Focaccia Bread.

Onion Focaccia Bread. This is very easy and delicious bread I have ever made and it gets ready in no time. Its a great bread to serve with Soups, stews or pasta. You can season with any ingredients or herbs and serve hot with your favourite soup or pasta.

Ingredients.

1/2 cup warm water (100 degrees to 110 degrees)

3tbsp warm milk

1/4 tsp sugar 

1+1/8 tsp active dry yeast

1+1/2cups all-purpose flour, plus more for dusting

1/4 tsp salt

6tbsp olive oil

1 medium onion (thinly slice)

1tbsp mixed Italian herbs

1/4 black oilves.

Baking Method.

Pour warm water and milk into a small bowl. Add sugar, and sprinkle in yeast. Using a fork, stir the mixture until yeast is dissolved. Let yeast stand until foamy, about 10 minutes. In a large mixing bowl, add flour and salt. Then add yeast mixture and 3tbsp oil. Mix until the dough comes together, adding more flour as needed until dough is smooth, Transfer to medium bowl with oil, and place the dough in the bowl, smooth side up. Cover tightly with plastic wrap, and place in a warm spot until doubled in size, about 1hour. Remove plastic wrap, and press your fist into the center of the dough to punch it down. Fold the dough back onto itself four or five times.

In a mean time pre-heat the oven to 180c for 10minutes.

Take a large baking tray and place the dough onto tray and shape the dough in to square shape. and use your fingers to make deep dimples in the focaccia, pushing them all the way through the dough to the bottom and sprinkle olives, onion and mixed herbs on top, apply the remaining oilve oil on top. and bake for 15 minutes at 180c.

Serve hot with soup, stew or pasta.

Doughnuts.

Finally, I'm posting one of my favourite recipe after waiting for like ages. Doughnuts are my most favourite and I love to have them anytime of the day. This is a very simple and easy recipe which can be made easily by the beginners also. I have tried this recipe like a hundred times and everytime I got the best doughnuts...

Ingredient's.

1+1/4 cup of all purpose flour, plus a bit more for dough

1/2tsp yeast

1/8cup sugar

1/4+1/8cup Luke warm water or milk (115c)

1/4cup melted butter

1tsp vanilla essence

1 egg

Oil for deep frying.

Ingredient's For The Glaze.

1/2 cup icing sugar

1/2 tsp vanilla essence

Milk, as needed (about a 2tsp of milk)

Cooking Method.

In a small bowl, combine the warm milk and 1tsp sugar, sprinkle the yeast over the top and let it sit for about 5 minutes.

In the bowl mix the egg, milk, sugar, vanilla, melted butter and sugar. Mix till the sugar is dissolve. Then add flour, yeast water and mix. Knead the dough for 5 to 7 minutes or until you have a smooth dough. Cover the dough with plastic wrap and place it in a warm spot to rise for about 2 hours.

When the dough is doubled in size, punch the dough down and roll it out onto a floured surface into 1/2 inch thickness. Using a doughnut cutter, cut out the doughnuts and place them on a counter top and cover them with a kitchen towel and allow them to raise for another 15 to 20 minutes. In a mean time heat a oil in a deep frying pan, once the oil is hot lower the heat.

Now fry the doughnuts to golden brown on a medium flame. Then allow the doughnuts to cool completely before icing.

In a large mixing bowl, mix the icing sugar, vanilla essence and milk. mix everything until you get a consistency runny enough to dip the doughnut in.

Take the completely cooled doughnuts and dip into a glaze and place them on the cooling rack to set. 

You can glaze as you like and decorate the doughnuts as your wish.

Cinnamon Rolls.

Cinnamon Rolls is sweet bread rolls, which is usually served for breakfast and even dessert. This makes a quick breakfast if made one night before and served with hot cup a coffee. This is a very easy recipe because every house has this basic ingredients at home. When all the basic ingredients are added together they make a very spongy and delicious rolls. Do try this recipe and let me know!!!

Ingredient's.

1+1/4tsp yeast

1/4cup Sugar

1/4cup warm water (115 degrees)

3/4cup whole milk

1/4tsp vanilla extract

1 Egg

1/4cup butter (melted)

4 cups of All Purpose Flour

1/4cup of Melted Butter, to brush over the top before baking.

For the Filling.

1/3cup butter, at room temperature

3/4cup brown sugar

1/4cup sugar

1+ 1/2 tbsp ground cinnamon.

For the Glaze,

1+ 1/4 cups powdered sugar

1/2tsp vanilla extract

3 to 4 tbsp warm milk.

Baking Method.

In a small bowl, combine the warm water and 1tsp sugar, sprinkle the yeast over the top and let it sit for about 5 minutes.

In the bowl mix the egg, milk, sugar and melted butter. Add 2 cups of the flour and the water and mix. then add vanilla and yeast mixture, mix until its all incorporated and slowly add about 2 more cups of flour. Knead the dough for 5 to 7 minutes or until you have a smooth dough. Cover the dough with plastic wrap and place it in a warm spot to rise for about 2 hours.

In a mean time. Take a small bowl, mix together the brown sugar, white sugar and cinnamon for the filling, set aside.

When the dough is doubled in size, punch the dough down and roll it out onto a floured surface into a 15x9” rectangle. Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture. Staring from one of the long ends, tightly roll the dough into a jelly roll form. Cut into 10 to 12 slices and place them cut side down in a well buttered square baking pan. Cover with plastic wrap and put them back into a warm spot to rise for another 1 hours.

Meanwhile preheat oven to 350 degrees. Once risen, brush them with some melted butter and bake them for about 30 minutes or until golden brown.

While the cinnamon rolls cool for a few minutes make the glaze. Mix all the ingredients of the glaze, and make a runny glaze consistency. Immediately pour the glaze over the cinnamon rolls and enjoy!

Baby Corn Pizza.. (Home-made Pizza)

Baby Corn Pizza.. I had made this pizza for my friends on Monday, they liked it so much and we finished the large pizza in just 5 to 10 minutes. We three were eating like as if we have not eaten pizza for ages. The best part was, one of my friend was not at all allowing me to take the pictures also. I have hardly taken 4 to 5 pictures only. The moment I finished taking pics, she was the first one to jump on it and by seeing her I din't even bother to look at the pics and started eating... Some how the pizza also had come out very very tasty and awesome looking... Making pizza at home is so easy if you have pizza sauce ready and I always make pizza sauce and keep it. So when ever we feel like eating then I just make it. Making pizza at home is healthier then store bought... I want to suggest everyone start baking pizza at home and you'll really enjoy..

Ingredients For The Pizza Base

Makes 1 Large Pizza Base

1/2 cup warm water (100 degrees to 110 degrees)

3tbsp warm milk

1/4 tsp sugar 

1+1/8 tsp active dry yeast

1+1/2cups all-purpose flour, plus more for dusting

1/4 tsp salt

2tbsp oil, plus more for bowl.

Ingredient's For The Topping.

Pizza Sauce ( recipe follows)

10 black olives (cut into circles)

1/2cup baby corn, 1 large tomato, 1 medium onion, (thinly sliced)

12 ounces fresh mozzarella cheese, (grated).

Ingredients For The Pizza Sauce

Make For 2 Large Pizza

2 tsp oil 

6 large tomato's

3tbsp tomato puree

1tbsp chopped ginger and garlic

3/4 tsp Italian seasoning

3/4 tsp dried oregano 

1 1/2 tsp salt or to taste

1/8 tsp freshly ground black pepper.

Directions For The Pizza Base

Pour warm water and milk into a small bowl. Add sugar, and sprinkle in yeast. Using a fork, stir the mixture until yeast is dissolved and water has turned a tan color. Let yeast stand until foamy, about 10 minutes. In a large mixing bowl, add flour and salt. Then add yeast mixture and oil. Mix until the dough comes together, adding more flour as needed until dough is smooth, not tacky, when squeezed. Transfer to clean surface; knead for 5 to 10 minutes.

Brush the inside of a medium bowl with oil, and place the dough in the bowl, smooth side up. Cover tightly with plastic wrap, and place in a warm spot until doubled in size, about 1hour. Remove plastic wrap, and press your fist into the center of the dough to punch it down. Fold the dough back onto itself four or five times. Turn dough over, folded-side down, cover with plastic wrap, and return to the warm spot to rise again until the dough has doubled in size, about 30 minutes.

Punch down the dough, and transfer to a clean surface. Knead the dough four or five turns into a ball. Lightly flour a clean surface, place the dough pat into a flattened circle, cover lightly with plastic wrap, and let rest 5 minutes. Using your fingers, begin to flatten and push the dough evenly out from the center until it measures about 7 to 8 inches in diameter. Do not press the dough all the way to the edges. Leave a slightly raised border, about a half-inch wide, around entire circumference of pizza dough.

In a mean time pre-heat the oven for 20 minutes at 250c. 

Arrange the pizza dough into a circle on top of the baking flat tray. Leaving the raised edge uncovered, pour 8 to 9 tsp of the pizza sauce onto the dough. Using the back of a tablespoon, evenly spread the sauce leaving a half-inch border of dough uncovered. Arrange half of the mozzarella slices on top of the sauce and arrange all the veggie's on top, then cover with left over mozzarella slices.

Bake until the crust is golden brown and crisp on the edges and the bottom, 7 to 8 minutes, turning the pizza halfway through baking. Using a pizza wheel, slice the pizza into eight pieces, and serve immediately.

Directions For The Pizza Sauce

Pour oil into a large skillet, and place over medium heat. Using your hands, squeeze tomatoes to crush them. Add to the warm oil, along with the remaining ingredients. Cook over medium-low heat, breaking up tomatoes with a wooden spoon, until the sauce is thick, 40 to 50 minutes. Allow it to cool and grind it to a smooth paste...

Sauce is ready to use, after using the sauce to pizza you can store the remaining sauce in a fridge for the next time use..

Home made Mushroom Pizza With Tomato Sauce (Challenge#1 For The Home Bakers Challenge)

Home Made Pizza. There is new group challenge has been started by our one fellow bloggers Priya from a Priya's Versatile Recipes. The main aim of this group is to learn and bake together. When i saw this group on Facebook immediately i joint the group. and i was very happy to see that this group has been started by the queen of baking, there was no second thought about this. I need to thanks to Divya Prakash also for giving this month challenge as pizza, and hardly you can find people who don't like to eat pizza.

 

 

I have baked pizza many times, but never tried making every thing from the scratch at home.. Making pizza at home is real fun and when it come out from the oven, i can't say anyhting. I'm sure this month challenge has inspired many housewife's and blogger's to bake and serve happiness to their families... I enjoyed it to the core. Did you? Here goes the recipe bake and enjoy :)

 

 

Ingredients For The Pizza Base
Makes 1 Large Pizza Base
1/2 cup warm water (100 degrees to 110 degrees)
3tbsp warm milk
1/4 tsp sugar
1+1/8 tsp active dry yeast
1+1/2cups all-purpose flour, plus more for dusting
1/4 tsp salt
2tbsp oil, plus more for bowl.

 

 

For The Topping
Pizza Sauce ( recipe follows)
3 button mushroom, 1 large tomato, 1 medium onion, 1 small capsicum (thinly sliced)
12 ounces fresh mozzarella cheese, thinly sliced.

 

 

Ingredients For The Tomato Sauce
Make For 2 Large Pizza
2 tsp oil
6 large tomato's
3tbsp tomato puree
3/4 tsp Italian seasoning
3/4 tsp dried oregano
1 1/2 tsp salt or to taste
1/8 tsp freshly ground black pepper.

 

 

Directions For The Pizza Base
Pour warm water and milk into a small bowl. Add sugar, and sprinkle in yeast. Using a fork, stir the mixture until yeast is dissolved and water has turned a tan color. Let yeast stand until foamy, about 10 minutes. In a large mixing bowl, add flour and salt. Then add yeast mixture and oil. Mix until the dough comes together, adding more flour as needed until dough is smooth, not tacky, when squeezed. Transfer to clean surface; knead for 5 to 10 minutes.

 

Brush the inside of a medium bowl with oil, and place the dough in the bowl, smooth side up. Cover tightly with plastic wrap, and place in a warm spot until doubled in size, about 1hour. Remove plastic wrap, and press your fist into the center of the dough to punch it down. Fold the dough back onto itself four or five times. Turn dough over, folded-side down, cover with plastic wrap, and return to the warm spot to rise again until the dough has doubled in size, about 30 minutes.

 

Punch down the dough, and transfer to a clean surface. Knead the dough four or five turns into a ball. Lightly flour a clean surface, place the dough pat into a flattened circle, cover lightly with plastic wrap, and let rest 5 minutes. Using your fingers, begin to flatten and push the dough evenly out from the center until it measures about 7 to 8 inches in diameter. Do not press the dough all the way to the edges. Leave a slightly raised border, about a half-inch wide, around entire circumference of pizza dough.

 

In a mean time pre-heat the oven for 20 minutes at 250c.
Lift the dough off the surface, and center it on top of your fists. Hold your fists about 1 to 2 inches apart. Begin to rotate and stretch the dough, moving your fists until they are 6 to 8 inches apart and the dough is several inches larger. Then place your fists under the inside of the outer edge, and continue to stretch the dough a little at a time until it reaches about 12 inches in diameter. The dough will drape down over your forearms. At this stage, it is important to keep your fists along the inside of the outer edge and watch that the dough does not get too thin or tear in the center. At the same time, make sure to maintain the slightly raised border on the edges. The dough is surprisingly resilient and will not tear if this step is done carefully and slowly.

 

Arrange the pizza dough into a circle on top of the baking flat tray. Leaving the raised edge uncovered, pour 8 to 9 tsp of the pizza sauce onto the dough. Using the back of a tablespoon, evenly spread the sauce leaving a half-inch border of dough uncovered. Arrange half of the mozzarella slices on top of the sauce and arrange all the veggie's on top, then cover with left over mozzarella slices.

 

Bake until the crust is golden brown and crisp on the edges and the bottom, 10 to 15 minutes, turning the pizza halfway through baking. Using a pizza wheel, slice the pizza into eight pieces, and serve immediately.

 

 

Directions For The Tomato Sauce
Pour oil into a large skillet, and place over medium heat. Using your hands, squeeze tomatoes to crush them. Add to the warm oil, along with the remaining ingredients. Cook over medium-low heat, breaking up tomatoes with a wooden spoon, until the sauce is thick, 40 to 50 minutes. Allow it to cool and grind it to a smooth paste...

Sauce is ready to use, after using the sauce to pizza you can store the remaining sauce in a fridge for the next time use..

 

 

Stuffed Pav Buns.. (Stuffed Dinner Rolls)

Stuffed Pav Buns!! After Getting the gloripan yeast my baking has become so easy and perfect. I'm very happy because even i can bake a perfect buns and breads. When ever i use to see people baking delicious looking bread, I use to always feel why i'm not able to bake and literally i use to cry, after seeing my bread which is not baked properly. Thanks to my hubby for supporting me and making me to try baking after every time of disaster and he tells me every time one word, "The more you try, the perfect you become" but now i'm very happy for myself :) 

Ingredient's

1+1/2 cup all purpose flour

1+1/8 tsp dry active yeast

1/8 cup luke warm water

1/2+1/8 cup milk

1+1/2 tbsp butter

1 tbsp sugar

1/4+1/8 tsp salt.

For Suffing

1/2cup boiled green peas

2 medium boiled potato (smashed)

1 medium onion, 1 green chilli (finley chopped)

1/2tsp turmeric

1/2tsp cumin

1tbsp oil

Salt to taste.

Cooking Method For Stuffing

In a deep frying pan, add oil, when oil is hot add cumin, onion green chilli, fry to golden brown.

Then add turmeric, potato, green peas and salt. Mix it well then cook for 1 to 2minutes.

Then cool it and keep it aside.

Baking Method

Warm the milk to lukewarm (not hot) and add the butter to it so that it melts in the milk. Set aside. Mix yeast and water together along with sugar. Give it a stir and set aside until frothy.

Now add the salt and milk+butter mixture to the yeast and stir well. Slowly add the flour to this mixture until slowly incorporated.

It will slightly sticky - dont add in more flour until really necessary. The stickiness will be replaced by smooth elasticity while kneading. On a lightly floured surface, knead the dough very well, it will take about 8-15 minutes!!!!

Place the dough on a lightly oiled bowl and cover it with a damp towel.

Place it aside in a humid place until doubled.

Turn out this dough on a floured surface and roll it out into a square.

Using a knife cut it into 9 pieces. Place the potato stuffing in center.

Roll each piece out in your palm to form a rounded shape. Place them side by side on a square baking tin (or as the shape baking tin you want). Place them aside once again to double. Its fine if they don't look perfectly round.

They will take a beautiful shape once they double again. They will also stick to each other once doubled giving that great square shape. Brush them with milk on top.

Now bake them in a pre heated 180c oven for 20-25 min or until golden brown.

Cool them for few minutes before serving them.

Knot Dinner Rolls.. (Egg-less)

Knot Dinner Rolls. This was my very long time dream to bake knot dinner rolls, thought the knot din't come out so well, but still i tried my best to make them look good. These rolls were superb soft and yummy looking. I have added oil instead of butter. Earlier i had tried the dinner rolls by adding butter, they were soft but not that soft. Few days back i had tried baking with oil instead of butter and they were so soft, from there i have decided not to add butter to bread until your recipe requires... After getting the right yeast, i really enjoy baking bread and i have stopped buying bread from out. I bake lots of bread but some time i feel bore to click the picture. From now on I have told to myself what ever I bake, should take the pic and share with all my blog friends.. Do try this recipe:)

Preparation time: 25 minutes

Baking time: 15 minutes

fermenting time: 2 hours

Ingredient's

1/2 tbsp dry active yeast

1/2 cup warm milk

1/2 cup warm water

1 tbsp sugar

1+1/4 cup whole wheat flour

1+1/4 cup all purpose flour

2tbsp vegetable oil

1/2tsp salt

2tbsp warm water (if required)

3tbsp milk (for brushing on top)

Baking Method

In a small bowl, dissolve sugar in a warm water and milk, then add yeast. Let stand until foamy, about 10 minutes. 

In a large bowl, combine the salt, flour and oil, stir well to combine. Then add yeast mixture and make a dough . When has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10minutes. Place in a oil greased bowl. Cover and let rise in a warm place until doubled, about 1 to 2 hour.

Punch down dough and divide into two, divide each portion into 8 to 9 roll. Roll the pieces into 9 inch ropes and tie into knots. Place the rolls 2 inches apart on greased baking tray. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 180 degrees C. Then apply the milk on top and 

Bake in preheated oven) for 15 minutes or until lightly browned. Remove from oven and brush with melted butter.

Serve warm.

Buttery Dinner Rolls..

Buttery Dinner Rolls. Every time when i use to see this rolls in others blogs, i use to always think that when will i be baking this rolls. After buying gloripan yeast, i really feel that i'm in heaven. Now my baking has become so so easy and better i have no words to say. When ever i bake i have a big smile on my face after seeing the result... All thanks to my loving husband for searching this awesome and perfect yeast for me and making me proud of my cooking skills. Actually i was planning to bake square rolls but i was having a small square baking tin only, so i decide to bake in round baking tin. You can choose the tin shape of your choice..

Ingredient's

1+1/2 cup all purpose flour

1+1/8 tsp dry active yeast

1/8 cup luke warm water

1/2+1/8 cup milk

1+1/2 tbsp butter

1 tbsp sugar

1/4+1/8 tsp salt.

Baking Method

Warm the milk to lukewarm (not hot) and add the butter to it so that it melts in the milk. Set aside. Mix yeast and water together along with sugar. Give it a stir and set aside until frothy.

Now add the salt and milk+butter mixture to the yeast and stir well. Slowly add the flour to this mixture until slowly incorporated.

It will slightly sticky - dont add in more flour until really necessary. The stickiness will be replaced by smooth elasticity while kneading. On a lightly floured surface, knead the dough very well, it will take about 8-15 minutes!!!!

Place the dough on a lightly oiled bowl and cover it with a plastic wrap. (or damp towel).

Place it aside in a humid place until doubled.

Turn out this dough on a floured surface and roll it out into a square.

Using a knife cut it into 6 pieces.

Roll each piece out in your palm to form a rounded shape. Place them side by side on a baking round cake tin (or as the shape baking tin you want). Place them aside once again to double. Its fine if they dont look perfectly round.

They will take a beautiful shape once they double again. They will also stick to each other once doubled giving that great roll shape.

Now bake them in a pre heated 180c oven for 20-25 min or until golden brown.

Cool them for few minutes before serving them.

Chocolate & Cinnamon Bread Rolls!!!

Chocolate and Cinnamon Rolls. This is my new innovations and it was very good try, i was very happy with the result, and it was looking beautiful and soft. Actually i have used less sugar and less chocolate to have it with honey, i felt this was tasting good with less sugar as it less in calories. Next time i really want to try with little more sugar and chocolate to see how it taste.. I served this for next day breakfast it was just tasting very yummy.. Here is the recipe.

Preparation time- 2h 40minutes

Baking time- 30 to 35minutes

Serve-3

Ingredients.

For the dough

1/2cup Warm milk

1tsp Sugar

1tsp Active dry yeast(I used Gloripan Yeast)

1 1/2cup All purpose flour

1tbsp Butter(soft at room temperature)

2tbsp Milk + a couple of tbsp to brush over the bread.

For the filling

1/2 cup grated chocolate or Choco chip

1tsp cinnamon powder.

Baking Method

In a small bowl, dissolve the sugar and the yeast in the 1/2 cup of warm milk. Keep aside for about 5 minutes till the yeast mixture bubbles up.

Put flour and softened butter in a large bowl mix.

Then add the yeast mixture and the 2tbsp of milk and knead till you have a soft, smooth and elastic/ pliable dough which is not sticky. Add a little extra flour if your dough is sticking, but only just as much as is necessary.

Shape the dough into a ball and place it in a well-oiled bowl, turning the dough to coat it completely with oil. Cover and let it rise for about 1 1/2 hours or until almost double in volume.

Dust your work surface lightly with flour. Deflate the dough, shape it into a square and roll the dough out into a larger square that is about 12’ by 12”. Brush the surface of the square with the melted butter. Evenly sprinkle the chocolate and cinnamon powder.

Then fold the dough slowly from top to end.

Using a sharp knife, cut straight down through the folded dough dividing it into 10 equal pieces (10 round stacks).

Grease and lightly flour the round cake tin. And arrange the rolls in a tin, leaving some space in between.

Cover the cake tin rolls with a towel and allow them to rise for an hour. Lightly brush some milk over the top and sprinkle some sugar from top.

Bake the dough at 180C (350F) for about 30 to 35 minutes. Until it is done and the top is golden brown.

Chocolate and Cinnamon Rolls are ready. Serve as you like.

Pull-Apart Bread With Spicy Herbs And Pizza Sauce!!!

Pull-Apart Bread. Last week i was seeing this bread post in almost every blog, and i was very tempted to bake this bread. When ever i bake i have problem with yeast and which ever brand i buy. Actually i knew that gloripan yeast is good, i had read lot's of review about gloripan yeast, but i was not sure where do we get it. Then i started searching on net to buy Gloripan yeast near by my house, i got one in mission road which is pretty far from my house, and i asked my hubby should i go, as always he said will go on weekends and it is very sunny outside. Even i thought the same and kept quite for some time but my heart din't agree with me, without telling him i just took my bike and went searching the address. GUESS WHAT!!! I got the address and i rush to shop and bought the yeast.. After coming back home i started preparing to bake fast fast and finely my bread came out so yummy and perfect.. He also love it.

I should thank to Divya Kudua from EasyCooking for her very useful post and step by step pictures which made my work easy. I have followed her same steps but different ingredient's, This was my first attempt to bake bread a perfect bread and i'm very happy with the way bread was looking and tasting.. Thanks everybody for baking so many different types of Pull-Apart Bread and making me to start baking.. I'm sending this recipe to We Knead To Bake#1 event hosted by Aparna of My Diverse Kitchen.

Ingredients.

For the dough

1/2cup Warm milk

1/2tsp Sugar

1tsp Active dry yeast(I used Gloripan Yeast)

1 1/2cup All purpose flour

1/2tsp Salt

1tbsp Butter(soft at room temperature)

1tsp Ginger Garlic Paste

2tbsp Milk + a couple of tbsp to brush over the bread

For the filling

2tsp Melted butter 

1tbsp Mixed Italian herbs

1/2tsp Chilli flakes

2tbsp Grated Mozzarella cheese

1tbsp Pizza Sauce

1/2tsp Black Sesame Seeds.

Baking Method

In a small bowl, dissolve the sugar and the yeast in the 1/2 cup of warm milk. Keep aside for about 5 minutes till the yeast mixture bubbles up.

Put flour, salt, softened butter, and ginger garlic paste in a large bowl mix.
Then add the yeast mixture and the 2tbsp of milk and knead till you have a soft, smooth and elastic/ pliable dough which is not sticky. Add a little extra flour if your dough is sticking, but only just as much as is necessary.

Shape the dough into a ball and place it in a well-oiled bowl, turning the dough to coat it completely with oil. Cover and let it rise for about 1 1/2 hours or until almost double in volume.

Dust your work surface lightly with flour. Deflate the dough, shape it into a square and roll the dough out into a larger square that is about 12’ by 12”. Brush the surface of the square with the melted butter. Evenly sprinkle the herbs, chilli flakes, pizza sauce and then the grated cheese.

Use a rolling pin to very lightly press the topping into the dough to ensure the topping doesn’t fall off when you are stacking the strips.Using a pizza cutter, slice the dough from top to bottom into 6 long and even strips. Lay each strip on top of the next, with the topping facing upwards, until you have a stack of the strips.

Using a sharp knife, cut straight down through the stack dividing it into 6 equal pieces (6 square stacks).

Grease and lightly flour a loaf tin. Layer the square slices, cut sides down into the loaf tin.

Cover the loaf tin dough with a towel and allow the dough to rise for an hour. Lightly brush some milk over the top of the loaf and sprinkle the black sesame seeds from top.

Bake the dough at 180C (350F) for about 30 to 40 minutes until it is done and the top is golden brown.

Pull-Apart Bread is ready. Serve Warm.