Thursday, January 24, 2013

We knead to bake #1: Baingan Bharta Pull apart bread

Baking breads is not something I do on a regular basis and if I do so,  it always ended up with white or garlic rolls. Then I saw Aparna starting  a group known as We Knead To Bake where in she was checking with people who was interested to bake one bread every month thereby 12 breads for the year. That sounded interesting and I was sure that I would get to do many other varieties other than the white and garlic ones. I sent her a mail and she added me to the group and sent me the recipe for this month. When I opened it I realized that very recently I did a herb bread which is still to be published. So this time I went a little wild and wanted to try something different. That was when we had a dinner at Mediterranean and had baba Ganoush. Now that made me think that I would try that as a filling, but then that would be too tangy for our taste. Then came the idea of using eggplant in the Indian way known as Baingan bharta where the eggplant is smoked on fire and then mashed and mixed with other spices. Now I had to make it dry in order to not end with a soggy bread. so have made some variations resulting in a delicious spread on bread.As for the bread this is very soft and delicious one and using milk to knead it adds to the deliciousness.



For the dough:
Milk-1/2 cup(warm)
Sugar-1 tsp
Active Dry Yeast-2 tsp
All Purpose flour-23/4 to 3 cups
Salt-1 tsp
Butter-25gms(soft at room temperature)
Garlic paste-3/4 tsp
Milk-3/4 cup(a couple of tbsp more to brush over the bread)



For stuffing/spread Baingan bharta(smoked mashed Eggplant) :
Eggplant-1 big(smoked)
Onion-1 medium(cut to small pieces)
Tomato-1 small(cut to small pieces)
Butter-2 tsp
Cloves-2 nos
Coriander seeds-1/2 tsp
Cumin seeds-1/2 tsp
Garlic clove-2 nos
Ginger garlic paste-3/4 tsp
Chili powder/chili flakes-1 tsp
Garam masala-1/4 tsp
Salt for taste
Amchur-1/4 tsp
Nutmeg-1/4 tsp
Coriander leaves-2 tbsp(chopped fine)
Melted Butter-15 gms


Method of preparation:
1. Wash the eggplant and wipe the water away. Apply a little oil on surface and roast the eggplant by turning around on flame till the skin becomes dark and the eggplant turns mushy. Keep aside to cool and remove the peel leaving some on.
2. Now heat butter in a wok and fry cloves, cumin,coriander seeds in it. Add onion, garlic,garlic paste and cook till it turns golden brown.
3. Add tomatoes to this and cook them till it turns mushy. Now add the spice powders and mix well. Add salt to taste and then cool the mixture.
4. Once cooled grind it coarsely along with eggplant.
5. Turn it down to a bowl and if you feel it has too much of liquid or is too moist, heat it again till it turns dry. Garnish with coriander leaves. Let it cool before using on bread.


Method of Preparation:
1. 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 rises.
2. Put 2 3/4 cup of flour, salt, softened butter, and garlic paste in a bowl and mix.
3. Then add the yeast mixture and the 3/4 cup 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.
4. 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 to 1 1/2 hours or until almost double in volume.
5. 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".
6.  Brush the surface of the square with the melted butter. Evenly spread the bhaingan bartha filing.
7. Using a pizza cutter, slice the dough from top to bottom into 6 long and even strips – they do not have to be perfect. Lay each strip on top of the next, with the topping facing upwards, until you have a stack of the strips.You can put the 2 strips cut from the sides in the middle of the stack so it looks neater.
8.  Using a pastry scraper or a sharp knife, cut straight down through the stack dividing it into 6 equal pieces (6 square stacks).
9. Grease and lightly flour a 9" by 5" loaf tin. Butter and lightly flour a 9 x 5 loaf pan. Layer the square slices, cut sides down into the loaf tin
10. 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.
11. Bake the dough at 350F for about 30 to 40 minutes until it is done and the top is golden brown. This recipe bakes one 9" by 5" loaf.
.

Notes:
1. Baingan bharta has to be dry to avoid a soggy bread.
2. Before applying the mixture on bread see that its completely cooled.
3. In order to reduce moisture I have decreased the amount of tomato and added amchur.



57 comments:

  1. Baingan bhartha in a bread,now that called innovation-looks great!

    ReplyDelete
  2. Wow Reshmi that is such an innovative bread. I love Baigan Bharta with bread have to try this now. Love your blog btw :)

    ReplyDelete
  3. Thats a very different filling and loving ur idea... yummy bread dear... Beautiful clicks

    ReplyDelete
  4. wow thats amazg...pics are really gr8

    ReplyDelete
  5. yummy bread.. don't mind having some slices
    http://great-secret-of-life.blogspot.com

    ReplyDelete
  6. bharta as a filling for pull apart bread- that's cool; loved the dainty looking bread :)

    ReplyDelete
  7. Wow! liked the stuffing Reshmi. as always wonderful clicks

    ReplyDelete
  8. Baingan Bharta, how exotic is that! I did not venture beyond chutneys. Now the bread recipe and the idea of filling has got me hooked.

    ReplyDelete
  9. I would have never thought of using baigan bahrta in bread. What a great idea. Love the way your bread looks

    ReplyDelete
  10. Excellent post...a unique combo of bargain bhartha with bread...

    ReplyDelete
  11. interesting bread , must try this recipe................

    ReplyDelete
  12. Beautifully done pull apart, i love the idea of using brinjal :) amchoor wow must have been so good... lovely clicks Resh

    ReplyDelete
  13. Woww...........so interesting and delicious recipe. yummy bread.

    today's recipe:
    http://sanolisrecipies.blogspot.in/2013/01/maan-kochu-bata-spicy-paste-of-malanga.html

    ReplyDelete
  14. That's such a desi fusion bread :-)

    ReplyDelete
  15. Nicely baked. Interesting name for a baked goodie!

    ReplyDelete
  16. Very different....Could never think of this combination..! The pics are very nice...

    ReplyDelete
  17. nice pictures..such a healthy bread.

    ReplyDelete
  18. so tempting!!! going to bookmark this!!! so delicious...
    Sowmya
    Ongoing Event - Breakfast
    Ongoing Event - Tried and Tasted - Raks Kitchen

    ReplyDelete
  19. i love this combo of bread and bharta.. delicious..

    ReplyDelete
  20. Awesome ! I love bread and eggplant combo. The pull apart bread look perfectly delicious. I have book marked it and will give it a shot.

    ReplyDelete
  21. YOur bread looks like it should. And that unusual filling, it sounds perfect.

    ReplyDelete
  22. Lovelyyyyyyy I have only had it with chapathi but stuffed in bread looks interesting.Nice click.

    ReplyDelete
  23. The stacked slices look so good.Feels great baking with you all!

    ReplyDelete
  24. wow interesting n yummy bread...will try this soon :-)

    ReplyDelete
  25. Thats a two in one preparation,came out perfect,will try...

    ReplyDelete
  26. hi reshmi, very pretty and yummy looking bread- i am sure the many spices and egglant added will make the bread so aromatic and delicious.. bookmarked with thanks

    ReplyDelete
  27. This is a totally unique filling with baigan bhartha,dear..made perfect..the crust looks very nice!!
    Join EP event-Nutmeg OR Parsley @ Chef Mireille's Global Creations

    ReplyDelete
  28. who could have thought of stuffing baingan bharta into that bread! brilliant!

    ReplyDelete
  29. tempting and super inviting .. .

    Ongoing event:
    Know your dairy - Milk Events
    in my blog.

    ReplyDelete
  30. Innovative idea,beautifully baked bread,loved the stuffing

    ReplyDelete
  31. I like your idea of baingan ka bharta in bread. Looks delicious.

    ReplyDelete
  32. Very innovative and unique filling Reshmi...bread have some out so well...loved it!

    ReplyDelete
  33. I am in love with that paste you made for the bread. and the bread looks so good too.

    ReplyDelete
  34. Very unique and brilliant idea of using that baingan bharta, loving this pull apart bread.

    ReplyDelete
  35. very innovative, looks perfectly done, what an interesting idea.., beautiful clicks as well

    ReplyDelete
  36. Oh WOW! The name of the bread pulled me instantly! What an innovative idea!! Love the look of your bread! And since it would taste Indian, I'm sure it will be loved!

    ReplyDelete
  37. How did you even think of it!! Super idea!! And such a lovely pull apart bread.. loved it

    ReplyDelete
  38. Lovely Lovely pictures and the bread has come out just WOW!
    You are a daring baker!

    ReplyDelete
  39. Can i borrow your innovative mind for a while? Very nicely done Reshmi....... and in love with that blue napkin :)

    ReplyDelete
  40. Thats a unique idea to use baingan bartha as a spread.. The pull apart bread has come out perfectly.. Love the clicks as usual.. Beautiful..

    ReplyDelete
  41. Now that is an awesome combination..WHo wud have dreamt of Baigan bhartha on ur bread:-) Great idea i must say..u r rocking resh..Ur clicks r soo crisp n inviting!

    ReplyDelete
  42. Well done Reshmi...and as always love your presentation and awesome clicks. Lovely combination to add baingan barta as the filling.

    ReplyDelete
  43. What a novel way to eat Baingan Bartha. Loved the pics too! Happy to join you.

    ReplyDelete
  44. Superb idea, its a meal itself!

    ReplyDelete
  45. Reshmi.. thanks for stopping by at my space.. happy to follow you.. love the stuffing in this bread.. beautiful clicks

    ReplyDelete
  46. I love the spiced up eggplant filling! Lovely bread!

    ReplyDelete
  47. Love your totally out-of-the-box thinking for the filling. It sounds totally delicious!
    And awesome pictures!

    ReplyDelete
  48. Very innovative bread.Love the combination of flavors.

    ReplyDelete
  49. Vah re Vah..adipoli bread..Loved the idea of stuffing brinjal

    ReplyDelete
  50. Wow.. Very creative way of ma king bread.. Loved the recipe.. :)

    ReplyDelete
  51. just love your innovative idea for using vegetable in bread. you have a wonderful blog and joined as a member in your blog.
    www.poornimacookbook.blogapot.in.

    ReplyDelete
  52. hats off for the complete out of the box idea!! loved it

    ReplyDelete

Thank you for your time to vist my small world of cooking. Your comments are my inspiration. Criticism and suggestions are always welcome. Happy cooking!

ShareThisFinal

LinkWithin

Related Posts Plugin for WordPress, Blogger...