Simple Eggless Bread Loaf with cheese and pepper

I think I got my bread baking mojo back. After a hiatus of 3 years, I am back in the game.

Pepper Cheese loaf cut

Baking bread is a time consuming affair and slightly complicated than just throwing in a few ingredients like we do while baking a cake. First it starts with buying or finding the right kind of yeast. Then adapting a recipe to the type of yeast you have, blooming of the yeast, mixing, kneading and first rise, shaping, the second rise and finally baking. So a simple loaf can take anywhere upto 5 hours from start to finish. When my baby was little, I couldn’t guarantee the loaf that I would come to shape it after its first rise, or I would be able to knead it for 5-10 mins without the baby requiring me on an urgent basis (with babies, it’s always very urgent). But now that he is over two, I am beginning to enjoy baking bread again. Its euphoric to see it rise. It is instinctive, scientific and artistic all in one go.

This here today is a simple loaf with cheese and some spices. I baked it twice on the weekend (it was that good), once with cheese and crushed black pepper and the second time with more cheese and a pizza spice mixture which I had at home – very similar to those Oregano spice packets which come with Dominoes Pizza. Its a fool-proof recipe, just follow the steps and the notes to bake your own bread.

This recipe is from The Bread Bible by Beth Hensperger is adapted to suit Indian flour and humidity conditions.

Whole loaf of pepper cheese bread

 

Eggless Bread Loaf with cheese and pepper

What you will need :

  • 2 teaspoon instant yeast
  • 1/2 teaspoon sugar
  • 1/3 cup lukewarm water
  • 300 grams all purpose flour (maida)
  • 50 grams whole wheat flour (aatta)
  • 2 grams bread improver (see notes)
  • 90 grams freshly shredded processed Cheddar (I used Amul)
  • 1 and 1/2 teaspoon black pepper or any other spice mixture (see notes)
  • 1 teaspoon salt
  • 1 teaspoon red chilli flakes
  • 4 tablespoon butter (I use Amul salted)
  • 3/4 cup cool water
  • 1 teaspoon hot pepper sauce (I used Tabasco)

What to do :

  1. In a big cup or a glass, warm 1/3 cup of water. Sprinkle the yeast and sugar over this water and gently stir it. Keep it in the corner of your kitchen platform till it becomes foamy, about 10-15 mins.
  2. Meanwhile, in a big bowl, combine whole wheat flour, all-purpose flour, bread improver, pepper and salt. Mix it with a whisk to ensure that bread improver is evenly incorporated.
  3. Add 4 tablespoons butter to this flour mixture.
  4. After the yeast mixture has become foamy, stir it with a spoon, and add the 3/4 cup cool water to it. Add the hot sauce to this mixture.
  5. Now with the dough hooks of a electric beater beating, add the yeast mixture to the flour mixture in a steady stream so that it all starts coming together to form a sticky soft dough.
  6. After the dough forms a soft elastic ball that clears the sides of the bowl, add the cheese and beat it for another minute so that all the cheese gets incorporated in it. If the dough is too sticky, add some more flour by a tablespoon , if the dough is too dry, add a teaspoon of water. (See notes)
  7. Using a plastic dough scraper, transfer the dough onto a smooth floured surface. Knead it slightly with the plastic scraper. It will still be an extremely sticky dough, just keep flouring the surface and keep bringing the dough together with the scraper.
  8. Grease a big bowl with olive oil or butter and put the dough ball in it. Turn it once to grease all sides of the dough.
  9. Cover it with a plastic wrap and let it stand at room temperature till it doubles in bulk, about one hour.
  10. Grease a 8 1/2 by 4 1/2 inch loaf pan with butter.
  11. Turn out the dough onto a clean floured surface. Shape it into an oblong loaf and place it in the prepared pan. Cover it loosely with a plastic wrap. Let it rise again at room temperature until it reaches 1 inch above the top of the pan. Around 1 and 1/2 hours.
  12. Twenty minutes before baking, pre-heat oven to 170C. Using a sharp knife slash the loaf one-three times diagonal across top,  no more than 1/2 inch deep.
  13. Place the pan on a rack in the centre (or bottom rack – see notes ) of the oven and bake for 35-40 minutes till it is lightly browned and the bottom sounds hollow when tapped with your finger.
  14. Transfer the loaf from the pan to a cooling rack. Let it cool before slicing.

Kneading and shaping the dough

Notes :

  • Adding bread improver to a bread recipe is optional, but I have found that since bread flour is not available in India, and there is no standardised flour type, it is better to add bread improver. Approximately 0.01% of the quantity of the flour and the results are remarkable. To know where to buy it, check this.
  • Pepper is a strong spice so 1 and 1/2 teaspoon is sufficient. If you are replacing it with anything other spice mixture, you can use 2- 3 teaspoon easily.
  • For point no. 6 : I have found that in hot and tropical climate like ours, generally the dough becomes very sticky and needs more flour. So you can add a little amount to the dough or generously flour the work surface so that it gets absorbed.
  • Indian ovens like MR, Bajaj are smaller and hence it is prefarable to keep the pan on the lowest rack and bake. Because the pan is tall and dough has risen 1 inch above the pan. So if you keep it on middle rack, the top gets too browned or burnt. So keep it not he lowest rack, with both rods on. If you have a big commercial oven, use the middle rack.
  • Do not let the loaf cool in the pan, or the bottom and sides will become moist. Always use a cooling rack to cool it.

slices of bread

Pepper and Cheese bread pinterest

Of stories that touch the heart and don’t let you go.

 

Our class teacher in school Ms. Nelson used to read out stories from the Bible to us, in the first hour called ‘Value Education’. I had very little understanding  of the Bible and don’t remember most of the stories, but I remember being enchanted when she used to read out about Jacob and Esau, David and Goliath. A short and plump Keralite christian, she used to wear more gold to school than my mom wore to weddings. When she sat there in the classroom on a wooden chair, sunlight shining in her hair from a window on the right, she looked angelic. The power of stories was manifesting itself through her.

I have been lucky to have had many people tell me stories. From contemporary books, from mythology, from their own works. My grandma often used to tell me stories of Shivaji Maharaj, as grandmothers often do – at bedtime. The dashing Hirkani who climbed down a dangerous fort in the dark of the night because her baby was alone at home at the foothills, ‘Gad aala pun Sinha gela’ story where Tanaji Malusare left his son’s wedding to go re-capture Kondana fort for Shivaji, how Shivaji cut three of Shaista Khan’s fingers in a skirmish and escaped and so on.  Bright, fierce and valorous stories perfect for a little girl. And the smell of my grandmother’s cotton saree and as I lay close to her.

Now in adulthood the stories continue, but are rarely fictional. Stranger than any others I have heard before, but true. A baby who died while taking birth because the family was opposed to a C-section, a young girl who gets bullied in the school because she is different, a teenage boy who slips into depression and doesn’t know how to overcome it, stories of long unhappy marriages, ungrateful kids and the list is endless. Sometimes there is a dark cloud hanging over me and I can’t see through it.

The silver lining to all this is my 2 year old child and the stories he tells. Of the plants he planted with his grandfather and how there was a bud which bloomed into a flower. Of Jugnu, the little boy from Vikas Khanna’s book who loses his rolling pin on the way back from school. Of fishes who are having a birthday party and giraffes who call him Daddy. Life would have been difficult if it was made up of only adults.

And then yesterday I watched the movie Room, adapted from a book by the same name. Heartbreakingly beautiful. I had read the book a year back and knew the plot, the ending, everything. But I couldn’t stop crying for the entire two hours of the movie. I struggled between abandoning the movie and going to bed to hug my sleeping child and watching this hauntingly realistic story of Joy and her baby Jack who were held in captivity for several years. Its a story of their escape and of finding themselves in this big world. There was one scene when Joy says to her boy Jack that she is not a good Ma. Jack without skipping a beat tells her ‘May be, but you are the Ma.’ You should watch the movie and feel it for yourself how that line pierces the most vulnerable part of your heart.

There will always be two types of stories in this world. The good and the bad. The ones which make you cry. With pain or with joy. Of little girls and strong women, of boys and their banter. The ones which make you recoil from the storyteller and some which will make you hug them. We cannot hide from any of them. All that we can do is listen with an open mind and be kind with our words. And make our own stories and tell them. So someone out there says ‘this too shall pass’ or someone else sees a light at the end of a dark tunnel on hearing your words. We have all been through it, in varying measures and different circumstances. But we are here, now. And that’s what matters.

Next month I will be visiting my granny, my only surviving grandparent. I am going to ask her to tell me a story. She will start with one where her old friend was abandoned by her son, but I will tell her to stop. Please ajji, not this one. Tell me one where everyone is happy, everything feels good. “You know too much about the world now to believe any of those” is what she will tell me. I will sigh and put my head in her lap. Lets go back to Shivaji Maharaj, ajji. And perhaps we will.

Rutvika