Wednesday, 20 December 2017

Potato bread with ginger, garlic and cumin

What's winter without hot sizzling alu paranthas with homemade butter and pickle?

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.


300 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.