Skip to main content

Cheese and Herb Rolls

I’m sitting here in a daze. I’ve done it – finally baked a bread that you can actually eat! Never thought I’d live to see the day when the fresh-bread-baking smell fills the house.

Let's start with the temptress, the active dry yeast. I strictly followed the instructions on the package, and dissolved 1/2 tsp sugar and 1/3 tsp yeast granules in 1/3 cup warm water. Then started hoping ferverntly that it rises. It did foam marvelously and was bubbling when I moved to the next step.

In a bowl, I stirred together 1 cup plain flour and a pinch of salt. Then added 1/2 tsp olive oil and the yeast, water et al to make a sticky dough. I had to knead it for 3-4 minutes for the dough to become smooth. It was still quite soft.



Next, I lightly greased a plastic sheet and rolled out the dough to a large circle. I spread roughly a tablespoon of butter on the rolled dough, and then sprinkled grated cheddar and sweet marjoram leaves. How much? Really, as little or as much as you like. There's nothing like too much cheese. Now roll the dough to form a log.

My finished log was much longer than my baking tray so I cut it into two rolls as I placed it on the baking sheet. I'd reserved some cheese and marjoram that I now sprinkled over the rolls and left them covered for the next half an hour to rise. Warmed the oven to 200C and then baked the loaves for around 20 minutes until they had just turned golden.



I guess I should have left them to cool, but what's the point - all this effort was to get to eat bread fresh off the oven. So I bit into the roll as soon as it came out, and how delicious it was - soft and cheesy, with a sharp flavor wherever you hit marjoram!

Comments

Popular posts from this blog

Healthy Spinach Rice for Microwave Potluck Party

Is it really two years that Srivalli has been running her innovative microwave cooking event. She's prompted me to try my microwave for more than just heating several times. Just like last year, Srivalli celebrates the event anniversary with a potluck party. I took a dessert to the party last time around, but this time I was rooting for something healthier. I turned to last year's roundup, and there was this spinach rice. Valli, hope you don't mind getting the same dish on the menu again.

To make spinach rice, wash and soak 1/2 cup rice. In a microwave safe dish, heat a tsp of ghee for 30 seconds. Add 5-6 peppercorns and heat for another 10 seconds. Now add a small onion, chopped finely and microwave for another 30 seconds. Add a cup of finely chopped spinach, 1/2 a tsp of garam masala and another 1/2 tsp of salt. Mix and cook for 2-3 minutes until the spinach wilts. Add rice to the bowl, and a cup of water then pop it back in the microwave for 5 minutes. Bring it out and…

The Bread Whisperer

What do an electrical engineer, a monk and an IT trainer have in common? These are all the things Abhilash was before he turned his attention to bread baking. Not the one to pick an easy path, Abhilash started with the most temperamental of breads - the sourdough - as his baking adventure. At first, he was baking these loaves for himself. Accolades from friends and family quickly followed and much to the delight of this writer, he turned his passion into a full time career six months back.

For the uninitiated, a sourdough bread is made by fermenting the dough with naturally occurring yeast, making it harder to perfect than the bread made with commercial yeast. The bread's signature tang and the open crumb, with lots of holes, is only made better with a high hydration dough that is super tricky to master. While extremely popular around the world, good sourdough is an elusive commodity in Mumbai and there are only a handful of bakers I would trust when I am looking for bread.

Thoro…

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old.

That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit.

Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fruit. It…