This loaf is my personal tribute to the mildly spiced silky textured breakfast favourite. It has some ingredients that are unusual for bread, like a lump of ginger-garlic paste and cumin on the inside and outside. I skipped the butter in the dough, but have more than made up for it by slathering a prohibitive dollop on each slice 😛
Here's the recipe.
Ingredients300 g wholewheat flour
200 g boiled, mashed potatoes
8 g salt
3 g yeast, revived with 250 ml tepid water and 5 g of sugar
5 g ginger-garlic paste, freshly ground
10 g cumin (5 for the dough and 5 g for the topping)
All the ingredients (except cumin for topping the loaf) were kneaded for about 15 m until I got a smooth but sticky dough.
Two hours later, when the dough had doubled and become fluffy, I shaped it with a little flour and set it in a non-stick 8.5"x4" loaf pan, where it came up to 3/4 of the height of the pan. I sprinkled the remaining cumin on it, and the sticky dough obligingly held on to it.
After an hour in a warm place, the loaf had risen above the top of the pan.
I stuck it into the oven, preheated to 180 degrees celsius, and let it bake for 35 minutes.