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.

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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.