How to make Herb And Onion Bread -

Whole wheat bread flavoured with mixed herbs and onion.

Sanjeev Kapoor

This recipe is from the book Khazana of Healthy Tasty Recipes.

Main Ingredients : Whole Wheat Flour, Mixed Herbs (मिक्स्ड हर्बस)

Cuisine : Fusion

Course : Breads

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For more recipes related to Herb And Onion Bread checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Braided Pesto Bread Spinach Parantha Rajma Parantha Basic Bread Dough

Herb And Onion Bread

Herb And Onion Bread Recipe Card

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Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

Prep Time : 3.30-4 hour

Cook time : 1.30-2 hour

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Herb And Onion Bread Recipe

  • Whole Wheat Flour 2 1/2 cups

  • Mixed Herbs 20 grams

  • Sugar 1 teaspoon

  • Warm water 1 cup

  • Milk 1/2 cup

  • Butter 4 tablespoons

  • Onions,grated 2 medium

  • Salt 1 1/2 teaspoons

  • Mixed herbs 1 1/2 teaspoons

Method

Step 1

rumble yeast into a cup and sprinkle with the sugar. Add two tablespoon of warm water and mix until smooth. Set in warm place for ten minutes, or until the mixture becomes frothy. Pour the milk into a pan and heat gently.

Step 2

Remove from heat just before the milk begins to boil. Chop the butter, drop into the milk then add the remaining water. Leave it for ten minutes or until the butter has completely melted and the milk remains lukewarm.

Step 3

Put the flour and salt into a large basin. Add the mixed herbs and the onion. Mix thoroughly. Make a well in the center and add the yeast mixture.

Step 4

With a light hand make soft dough. Cover with a damp cloth and leave it in a warm place for two hours, or until the dough has doubled in bulk. Grease two 450 grams bread tins.

Step 5

Knead the dough once again well and divide into two equal portions. Shape the dough into loafs and put it into the tins. Cover and leave for fermenting for forty five minutes or until the dough is almost double.

Step 6

Preheat the oven to 180°C/350°F. Place the bread tins in the preheated oven and bake for forty minutes.

Step 7

Increase the heat to Increase the heat to 220°C/425°F and bake for further twenty minutes. Remove from the tins and cool on a wire tray. Slice and serve fresh and warm. and bake for further twenty minutes. Remove from the tins and cool on a wire tray. Slice and serve fresh and warm.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.