Chicken Masala Swirl Loaf with a Minty Crust

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I always try to minimize using all purpose flour in our diet. I replace it with whole wheat flour where ever I can. Though it contradicts the taste, I am starting to love the nuttiness that whole wheat flour lends to the bread / cake. But at times your mind and mouth craves for something just-as-it-needs-to-be... something like a soft and flavorful muffin or a soft and spongy bread. And the softness and sponginess that all purpose flour gives to a recipe can never be beaten by whole wheat flour. So an occasional pizza, loaf or muffin with flour (shall I say once a month) happens in my kitchen.

That is how this loaf happened. I was actually in for making a chocolate cake but playing with yeast is one thing that I love these days. Proofing the yeast, watching the dough rise just like it has to, kneading it and then baking it ~ ooh I am in love with the whole process. So I changed my mind and made this stuffed bread for our morning breakfast. Appa who loves these kinda breads totally loved it and has been asking me to do it again... Probably I will, next month with a different stuffing.

~*What U Need*~ For the bread: All purpose flour - 1 1/2 cup Yeast - 1/2 tsp Olive Oil - 1 tbsp Water - 1/4 cup Milk - 1/4 cup Sugar - 1 tsp Salt - a pinch For the filling Chopped chicken - 1 cup Garlic - 4 cloves, finely chopped Ginger - 1", finely chopped Green chilli - 1,finely chopped Onion - 2 Tomato - 1 Coriander powder - 1 tsp Chilli powder - 1/4 tsp Garam masala - 1/4 tsp Turmeric powder - a pinch Mint leaves - 1/2 cup, chopped Salt, Oil - as needed Melted butter - 1 tbsp

How I Made it:
Mix water, milk and sugar and heat to lukewarm. Add yeast and set aside for 10 mins. It should froth as below. Mix yeast water, flour, oil and salt to a smooth, elastic and non-stick dough (around 10 mins). Cover with a wet cloth and leave in a warm place to double (around 1-1.5 hours)

Meanwhile, heat oil in a kadai, add garlic and ginger and fry. Add gree chilli and when done add the onions. Fry till translucent. Add the tomatoes and fry till oil separated.

Add the spice powders and mix well. When fried, add the chicken pieces and cook till done. Now throw in the mint leaves, stir and remove from flame after 1 min. Let cool.

After 1 hour, punch down the dough, roll into a rectangle, spread the cooled filling, roll, tuck in the edges. Transfer to baking plate smeared with oil.

Cover with a wet cloth and let rise for another 30 mins. Take a serrated knife and make slits on the top of the dough. Give a milk wash or egg wash. Sprinkle mint leaves on top. Preheat oven to 230C, reduce temperature to 210C and bake for 35 mins. Keep an eye towards the end of baking. Remove bread from pan, smear melted butter and cool for 30 mins before serving. Cool completely before storing.

I made this the previous day and stored it in fridge. The next day, reheated it and had it for breakfast. It was filling and yummy.

This bread has been yeastspotted

So thats it Folks...
With Love,

Signs off!!!

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