28 September 2020

Buttermilk bread with savory swirls

 

egg-free, APF-free homemade savory swirl bread using butter milk, wheat flour






If one says what will you pick savory / sweet, then I am always for savory as compared to sweet. And specifically during snack time, some savory dishes are much needed to well pair with a hot cup of tea or even simply as it is for those evening hunger pangs.

Then how about some homemade bread which one can easily prepare in advance. Today's recipe is an eggless wheat flour bread using buttermilk and also having some savory swirls in each bread slices.

Interesting, isn't it ?







And, yes !!!

If you like the recipe shared here and give a try at your place then do share in INSTAGRAM by tagging #firsttimercook. I would be so happy to see and surely share in my INSTA stories 😊😊

Let’s go through how to make "Buttermilk bread with savory swirls" at home 👇


    The event related to this post :




    Well this time our fortnight foodie group named as Healthy Wellthy Cuisines is decided to select 93th theme : 'Wheat Flour Savory Baking' and is suggested by me. So we all have to bake some savory baked dishes using whole wheat flour. This Buttermilk bread with savory swirls is contributed for the theme which are completely APF free. Here are some similar recipes shared by our Healthy Wealthy Group memberBaked aloo kulcha by preethi di, Baked Wheat Crackers by Jayashree, Savoury Cheese and Vegetable Muffins by Poonam, Herbed Milk Bread With Honey by sujata di.




      


    : Recipe Card :

    Buttermilk bread with savory swirls
    Author
    Sasmita
    Prep time
    15 Min
    Cook time
    40 Min
    inactive time
    2 Hour
    Total time
    2 H & 55 M
    Print

    Buttermilk bread with savory swirls

    egg-free, APF-free homemade savory swirl bread using butter milk, wheat flour

    Ingredients

    • Wheat flour 3 cup
    • Buttermilk (Luke warm) 1 cup
    • Yeast (instant) 1/2 tbsp
    • Luke warm water 1/4 cup
    • Butter (unsalted) 2 tbsp + 1 tbsp
    • Sugar 2 tbsp + 1 tsp
    • Baking soda 1/4 tsp
    • Salt 1/2 tsp
    • Garlic clove (finely chopped) 4-5 no.
    • Coriander leaf (finely chopped) 1/4 cup
    • Oil for greasing
    • Milk for milk wash

    Instructions

    1. In a small bowl mix Luke warm water, 1 tsp sugar and yeast using a spoon.
    2. Keep aside covered for 8-10 minutes or till the yeast starts frothing.
    3. Meanwhile in a large mixing bowl take butter milk (Luke warm), baking soda, 2 tbsp sugar, salt and mix well.
    4. Add the yeast mixture to the bowl and mix all again.
    5. Add the flour in two parts and start mixing using a spatula.
    6. Add 2 tbsp butter and mix once again which results into a sticky dough.
    7. Transfer the dough to a floured work surface and knead the dough for 8-10 minutes or till a soft and smooth (not the sticky kind) dough achieved.
    8. Then put the dough in a greased bowl, cover and keep aside for 1 hours or more to double in size.
    9. Meanwhile, grease a loaf pan with oil and then dust the inner side of the loaf pan with some flour. Keep aside.
    10. Also in a small bowl mix 1 tbsp butter along with finely chopped coriander leaves (keep some aside) and garlic cloves. Keep aside.
    11. When the dough rises well to double in size, take out from the bowl.
    12. Give a quick knead to the dough with oil-greased hands.
    13. Roll the dough to a rectangular shape first on a floured work surface.
    14. Spread the garlic-coriander-butter mixture evenly on top side of the rectangle dough.
    15. Then roll up and make a loaf pan size log shape of the dough, pinch seam to seal.
    16. Place this dough in the greased and dusted loaf pan with seam side down
    17. Cover and keep aside the pan to rise again (this is the second rise) for 40-45 minutes (approximately double in size).
    18. Meanwhile preheat the oven at 190 deg C for 10 minutes.
    19. After the loaf dough becomes double in size, gently brush the top with milk and then sprinkle some chopped coriander leaves.
    20. Then bake for 35-40 minutes.
    21. Take out from the oven, unmold the bread and brush the top with butter.
    22. Keep over a wire rack and allow to cool down completely.
    23. Using a serrated knife, slice and serve !

    Notes:

    Buttermilk can be store bought or homemade. For homemade mix 1/2 cup curd with 1/2 cup of water/milk to get 1 cup of butter milk. To get Luke warm butter milk, use milk / water in Luke warm condition before mixing with curd. Do check the freshness of yeast before adding to the flour. If it is not proofing, then the yeast is old one, throw out and do buy a fresh packet. Always use the Luke warm water. If hot water is used then that will kill the yeast which results to no froth in the yeast sugar mixture. Instead of only wheat flour, both all purpose flour and wheat flour can be used in 1:1 ratio.
    egg free, baked dish, bread, savory bread, swirl bread, vegetarian, Wheat flour, No APF
    Bread, Baking, snack
    International
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    5 comments:

    1. Such a wonderful bake this buttermilk bread is Sasmita ! Best part is that you have used whole wheat flour to make this loaf. Healthy guilt-free bake !

      ReplyDelete
    2. Awesome recipe Sasmita. I always love whole wheat flour bread. Loved the swirl inside. Perfect and absolutely delicious breakfast bread.

      ReplyDelete
    3. Buttermilk bread with garlic and coriander flavors looks amazing. Can imagine the aroma of this flavorful savory bread. Even I love savory dish compared to sweet ones.Beautiful click.

      ReplyDelete
    4. Thats really awesome mam. I really like th ewhole wheat flour bread. Perfect and Awesome

      ReplyDelete
    5. This is such a beautiful bake, the swirls look so pretty in it. I would like to try this one.

      ReplyDelete