Sambhar Masala Semolina Bread (SMS Bread): A Flavorful Fusion
45 minutes
1196 reads
About Sambhar Masala Semolina Bread (SMS Bread): A Flavorful Fusion
Imagine the warm, inviting aroma of freshly baked bread infused with the vibrant spices of sambhar masala. This Sambhar Masala Semolina Bread (SMS Bread) is a delightful fusion of Indian flavors and classic bread making, creating a truly unique culinary experience.Fine semolina transforms into a soft, savory loaf, punctuated by the aromatic spice blend. This surprising combination results in an irresistible bread, perfect for breakfast, brunch, or a satisfying afternoon snack.Easy-to-follow instructions guide you through every step, from activating the yeast to achieving that perfect golden crust. Discover the joy of homemade bread with an exciting, flavorful twist!
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Recipe Time & More
Prep10 minutes
Cook35 minutes
Total45 minutes
Ingredients
For the Tempering
- 1 Tbsp Olive Oil
- 2 tsp Mustard Seeds
- 2 Tbsp Coriander chopped
- 1 Tbsp Curry Leaves chopped
For the Dough
- 230 ml Water lukewarm
- 1 tsp Active Yeast dry
- 1 tsp Sugar
- 450 gm Semolina fine, raw
- 1 tsp Salt or to taste
- 2 Tbsp Sambhar Masala
Instructions
- Heat the olive oil in a pan over low heat. Add the mustard seeds and let them crackle. This releases their aroma and adds a nutty flavor. Turn off the heat and stir in the chopped coriander and curry leaves. Set aside to cool completely.
- In a bowl, combine the lukewarm water, yeast, and sugar. Stir gently and let the mixture sit until the yeast is foamy, about 5-10 minutes. This activates the yeast and ensures a good rise.
- In a large bowl, combine the semolina, salt, and sambhar masala. Add the activated yeast mixture and knead for 5 minutes until a smooth dough forms. Place the dough in a greased bowl, cover with cling wrap, and let it rise in a warm place until doubled in size, about 1-2 hours.
- Gently punch down the risen dough to release the air. Shape the dough into a loaf and place it in a greased loaf pan.
- Cover the loaf pan and let the dough rise again until doubled, about 30-45 minutes. While the dough rises, preheat the oven to 200°C (400°F).
- Bake the loaf in the preheated oven for 35 minutes, or until golden brown and sounds hollow when tapped on the bottom.
- Remove the baked bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Cooling on a wire rack prevents the bottom crust from becoming soggy.
Recipe Notes
Good To Know
- For enhanced flavor and texture, toast the semolina lightly in a dry pan before adding it to your dough—this deepens its nutty notes and helps prevent a gummy crumb.
- If you enjoy a heartier loaf, fold in finely chopped fresh curry leaves or sautéed onions during the final knead to amplify the sambhar masala’s aromatic profile.
- To make this bread vegan, simply replace the olive oil with coconut or vegetable oil and ensure your sugar is labeled vegan (some sugars are processed with bone char).
- For a visually striking presentation, brush the top of the loaf with olive oil, sprinkle with sesame seeds and a pinch of extra sambhar masala before baking, creating a fragrant, crunchy crust.
Expert Tips
- Don't overknead the dough. Overkneading can develop the gluten too much, resulting in a tough loaf. Knead just until the dough is smooth and elastic.
- For a softer crust, cover the loaf loosely with foil during the last 15-20 minutes of baking.
- Let the bread cool completely on a wire rack before slicing to prevent a gummy texture.
Storage Instructions
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
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Recipe Nutrition
Calories: 220kcalCarbohydrates: 42gProtein: 7gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 285mgFiber: 2gSugar: 1g
Sonia Gupta
Articles: 39
4 Comments
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What a delicious recipe! Thanks for posting.
This looks so inviting! I’m eager to try it.
What a delicious recipe! Thanks for posting.
Looks so yummy! Excited to make it.