2.5 cups all purpose flour + 1/2 cup
1.5 cups warm water
2.5 teaspoon yeast
1 teaspoon sugar
1 tablespoon red chili powder
1/2 teaspoon turmeric
4-5 cloves garlic crushed
1 teaspoon lemon juice
1/2 cup sweet corn
1/2 cup crushed paneer
1 handful sundried tomatoes
1/2 cup chopped black olives
2 teaspoon salt
2 tablespoon olive oil
Lets prepare the Spice burst first. Heat olive oil in a wok. Fry the crushed garlic till soft. Add the chilli powder and turmeric. Put off the heat and let it cool for 5 mins then add lemon juice. Add to this the chopped black olives, paneer and sweet corn. Keep it aside.
Soak the sundried tomatoes in water and let it stand while you get the dough ready.
In half cup warm water and 1 teaspoon sugar and sprinkle the yeast over it. Let it foam for 10 mins.
Meanwhile in a large bowl measure out 2.5 cups of all purpose flour. After the yeast has foamed well mix into the dry flour with a wooden spatula. Add 1 cup warm and knead well. On a counter sprinkle some flour and turn out the dough and knead. Now add 1 tablespoon of olive oil and knead. Leave the dough to proof for an hour or till it doubles.
After an hour flour the counter well and turn out the dough on the counter and knead lightly. Then drain the rehydrated sundried tomatoes and add to the dough. Now get the loaf pan ready by oiling it with the spice burst that we made. Add the rest of the spice burst into the dough and mix well. Roll up the dough like a mat and pinch the loose ends.
Put the loaf in th pan for another hour of proofing. Dust the loaf with some dry flour. It rises beautifully over the lip of the pan.
Preheat the oven for 10 mins at 180 deg celcius. Bake the bread for 25 mins.
Once the top is nice and golden remove from the oven and let the loaf cool on the grill. Slice it after it is completely cooled.
The slice can be buttered and enjoyed with a hot cuppa.