Wednesday, February 13, 2008

Spice Burst Loaf

Spice burst Loaf is a bread that tastes very Indian. Most times when I make bread I make either sandwiches or use some spread to lather it. This time I wanted a bread that could be eaten without the paraphernalia. This loaf as the name suggest is bursting with spice and is loaded with flavorful sweet corn, black olives and the tart flavor of sundried tomatoes. It is a mouthful of flavors one will enjoy with every bite. It is non messy and just right for kids. The senior people who try to find Indian flavors in continental cuisine will be absolutely happy with this loaf.


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.


  1. Hi Anna, I love baking Bread, and this is the first time I have come across such a flavourful, spicy loaf. Good for you! I will definitely try this, bet it will be a hit with my Hubby. He loves spice! Tks for sharing, have a good day,
    Mrs Singh from Malaysia

  2. I like the name just as much as I find the recipe interesting....thx

  3. Using indian flavours is a good idea.The loaf makes an ideal travel food.Thanks for sharing the recipe Anjali.

  4. It indeed burst with flavours.
    Really clever to add the spices

  5. looks so gorgeous and tasty!!

  6. Welcome here Mrs. Singh, valentines day is a good day to try it then :).

    Satya sure it does, good suggestion.

    Jayashree, happy cook, Alpa thanks for your comments.

  7. This is a lovely bread, with loads of flavours. I have to try this. Thanks fro the recipe.

  8. This one is cool too.

    - Pallavi @ All Things Yummy !

  9. Hi,
    Thanks for all these wonderful ideas. my wife and I are just trying out your naan recipe. Can you tell us what is the make of your oven that you use for the bread recipes?
    Solly, Gitanjali

  10. Solly welcome here! I use a OTG type of convection oven. It is a very old imported brand I don't remember the name and the label too is worn out.

    What should be helpful is "Preheat the oven for 10 mins at 180 deg celcius. Bake the bread for 25 mins."

    This should give you good results for an electrical box type oven. Else inserting a knife in the loaf is a good way to test if it is baked well. The knife should come out dry.


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