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

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 fru

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city. I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports. Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop o

Kadhi Chawal

I just can't think of what to write today. That's what my absolute favorite meal does to me, I just want to stop talking and dig right in. So I won't ramble and go straight on the recipe for kadhi. First, make the pakoras that would go in the kadhi. Slice an onion lengthwise. Make a batter with 1/2 cup chickpea flour (besan), salt, red chilli powder and water. Dip onions in this batter and deep fry until crisp. Keep aside. Now blend 1 cup yogurt and 1/3 cup besan into a paste. Add 3-4 cups water to make a very thin blend. Heat a tbsp of oil in a pan. Add a tsp each of mustard seeds, cumin seeds, ajwain (carom seeds) and methre (fenugreek seeds). Let splutter for a few seconds. Now add a large onion, cut lengthwise into thin slices and cook until browned lightly. Pour in the yogurt/besan mix and add 1 tsp turmeric powder, 1 tsp salt and 1/2 tsp red chilli powder. Bring to a boil, reduce the heat and let simmer for at least half an hour. You have to stir this occasio