Day 25 BM #51 -
As we are coming to the end of this edition of the Baking Marathon, here is a very easy and flexible bread to please everyone at home! Choose the toppings your family prefers and enjoy pulling out the bread each of you likes.
Bread Flour 2 cups
Whole Wheat Flour 1 cup
Salt 1 1/2 tsp (or more as per taste)
Unsalted Butter 2 Tbsp, cubed
Water 1/2 cup + 2/3 cup (or as needed)
Active Dry Yeast 2 tsp
Sugar 1 tsp
Butter 3 Tbsp + grated Garlic 1 tsp
Red Pepper Flakes 2 tsp
Crushed Mint 1 tsp
Finely chopped Cilantro 1 Tbsp
Cheddar Cheese, grated 3 Tbsp
Parmesan Cheese 1 Tbsp
Method Of Preparation -
In 1/2 cup of warm water, dissolve sugar and sprinkle yeast. Set aside in a warm place to activate the yeast.
In a stand mixer bowl or a mixing bowl, sift the flours and salt, add in the butter cubes.
Add in the yeast solution to the flour and knead adding more warm water as needed to form a soft and pliable dough.
Oil a bowl and roll the dough in the oiled bowl, cover and set aside until the dough is doubled [about 1 1/2 hours].
Get all the topping and garlic butter ready.
Prepare a bundt pan or any baking pan by greasing it with butter.
Pinch lime sized portions of the dough (I made about 30 portions), brush garlic butter and roll in any of the toppings and arrange in the bundt pan.
Make sure each of the dough portions is dipped in different toppings for variety and color.
Cover and set aside for a second rise for about 45 minutes. Brush with garlic butter and sprinkle more cheese on top if preferred.
Preheat the oven to 350 °F. Bake in the center rack of the oven for about 30-35 minutes (I baked for 32 minutes)
Remove and let it cool for a few minutes. Run a knife along the sides to loosen the bread and serve warm.
My kids loved it with ketchup and also with more garlic butter. It would be a great accompaniment for soup as well.
Preparation Time 25 min + Resting Time 2 1/4 hours + Baking Time 32 min
Makes 30 pieces