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Masala Cheese Loaf (Bread With An Indianised Version Of Garam Masala And Herbs Sprinkled Over With Cheese)

4.20 from 5 votes

This is an extremely delicious bread flavoured with fresh, homemade Garam Masala and fresh Indian herbs like Coriander and Mint.The melt in the mouth texture is unbeatable and the Cheese on top gives additional taste and flavour!Make this bread and have the the next day when it will taste even more delicious and slice neatly as it would have cooled completely! A fusion recipe which is an absolute must make!
Prep Time 10 hours
Cook Time 40 minutes
Total Time 10 hours 40 minutes
Served AsBreakfast, Snacks
CuisineBakery, Indian
Servings 4


  • For the pre ferment : 1/2 cup all purpose flour maida
  • 1 tbsp yeast instant/dry If any other kind of yeast apart from Instant then soak in 1/4 cup of lukewarm milk with 1 tbsp powdered sugar
  • 1 tbsp Sugar
  • For the dough : 3 cups all purpose flour maida
  • 2 tsp Salt
  • 1 tbsp powdered sugar
  • 1 tbsp yeast instant/dry If any other kind of yeast apart from Instant then soak in 1/4 cup of lukewarm milk with 1 tbsp powdered sugar
  • 1/2 tbsp Garam Masala
  • 2 tsp Turmeric Powder Haldi
  • 1/2 cup butter/refined oil
  • 1 tbsp Coriander Leaves – finely chopped
  • 1 tbsp Mint Leaves – finely chopped
  • 1/2 cup processed cheese – grated


  • Make the preferment : Make the preferment one day before kneading the dough.Mix all the ingredients and add enough water to make a sticky dough.This is important as the preferment has to be risen to 3 times the volume.
  • Keep in a warm place till it triples in volume.Spoon it out into a glass or a food grade plastic container and refrigerate.This can be stored under refrigeration indefinitely and used and required.It makes terrific tasting breads!
  • Knead the dough : Keep approximately half of the prepared pre ferment in a large bowl.Mix flour,salt,sugar,garam masala and turmeric powder over the pre ferment and keep covered for nearly 30 minutes.The preferment may have come to the top of the flo
  • Mix the flour and spices into the pre ferment.Add enough lukewarm water and make into a soft dough which does not stick to the sides of the bowl.Keep it covered with a plate till the dough doubles in size and comes to nearly the top of the bowl.
  • Now add the butter/oil mixing it all the while into the dough with a pinching and pushing motion till all the oil is used up.Knead the dough vowed well using the back of your hands till smooth and elastic.Cover with the plate and leave to rise.
  • After the dough has risen,punch it back.Take a sheet of clingfilm and grease it with oil or butter.Wrap the dough in it and keep it in a plastic bag.
  • Refrigerate this dough for 8 hours or overnight.The clingfilm will puff up like a balloon.If this happens then the bread would turn out fantastic!
  • Next day take out the dough from the plastic bag and clingfilm and punch it down again.Leave to come to room temperature.
  • Prepare a loaf pan.Flour the kitchen countertop and sprinkle the chopped herbs. Put the dough on the flour and herbs and knead for 15 – 20 minutes.Roll into a loaf and place seam side down in the loaf pan.
  • Cover with clingfilm again and leave to rise for almost an hour till the dough comes to nearly the top of the pan.You can make a loaf from 3/4 of the dough and use the rest to make lovely bread rolls.
  • Preheat oven to 180°C.After the loaf has risen sufficiently,brush the top with milk.Bake for 35 – 40 minutes till the cheese melts to a lovely golden brown ,a skewer inserted in the middle comes out clean and the bread sounds hollow when tapped.
  • Leave to cool in the pan for 20 minutes and then remove the bread from the pan.Use a wide,sharp knife to loosen the bred on the sides,Take out on a wooden board and leave to cool overnight till it comes to room temperature.
  • Serve with butter and more cheese with hard boiled eggs and Coffee as accompaniments!Cheers to a delicious breakfast!

Please appreciate the author by voting!

4.20 from 5 votes

Amrita Iyer
Amrita Iyer

I am a passionate foodie who loves to cook, serve and love to see people relishing my creations. Since the time I was small I used to wonder about the 'how' of things in the kitchen.

Then when I finally ventured as an unprofessional kitchen helper for my late grand-mother (a par excellent cook in her own generation) I was fascinated by the amount of stuff you could do to a simple milk and rice to form a most yummy pudding.

Here I am sharing my recipes with a will to learn from some and educate others as well!

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