Rosette Bread

“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.”

Although I have been baking cakes at home since a long time, but I had never imagined myself baking breads from the scratch. Fortunately enough I got to learn the basics of bread baking through some awesome baking workshops in Mumbai.

Today, I am bringing for you all a Rosette Bread which I can vouch that its going to be a crowd pleaser at your next party or family get-together. It’s a Cheesy, Garlic Pull Apart bread shaped in form of a flower.

I have fallen in love with the aroma that fills my house when I bake a bread. The recipes which I have tried have turned out pretty well.

Many would say that it’s a tedious task to bake bread by oneself considering the availability of ingredients and the time involved in it. Trust me, if you plan ahead for the weekend….its totally worth the efforts. Baking bread is absolutely therapeutic and a great exercise for your hand 🙂 Moreover, The positive thing about baking bread at home is that you enjoy it without the preservatives.

Lets move on to the recipe…

ROSETTE BREAD – CHEESY GARLIC BREAD

Prep Time: 2-2.5 hrs

Cook Time: 25-30 minutes

Ingredients:-

For Bread’s dough

• 1 1/2 cup (180 gms): All purpose Flour or Maida
• 1 1/2 cup (180 gms): Whole Wheat Flour or Atta
• 2 1/4 tsp:  Instant Yeast
• 2 tbsp: Powdered Sugar
• 1 1/4 tsp: Salt
• 1 cup (225ml): Lukewarm Water
• 2 tbsp: Butter (softened at room temperature)
• 2-3 tbsp: Extra Flour for dusting the counter
• 1 tbsp: Oil for brushing the breads post baking

For Herb Garlic Butter & Cheese Stuffing

• 100 gms: Butter (softened at room temperature)
• 5-6 nos: Garlic Cloves (Minced)
• 4-5 tbsp: Coriander leaves (finely chopped)
• 2 tsp: Mixed Herbs
• 1 tsp: Black Pepper powder
• 1 cup: Processed Cheese or Mozzarella Cheese or any other according to your preference.

Method:-

1. In a small bowl, take 1/4 cup of lukewarm water to which add the yeast and 1 tsp sugar out of the total recipe quantity. (Sugar is 2 Tbsp which is equal to 6 tsp) Mix this and keep it aside for 8-10 minutes to activate the yeast. Once activated, the yeast mixture will turn frothy.
2. In a large bowl,  sift together the flours, salt and remaining 5 tsp of sugar. Make a well like structure in the middle of the bowl and add the yeast mixture. Mix a little and then add the remaining lukewarm water (3/4 cup approx). Mix this mixture with a spatula until all the flour is incorporated.
3. Once the flour is mixed well with the liquid, add the softened butter little by little and mix it into the dough. Knead it well until the dough comes together.
4. Now sprinkle some flour onto a clean surface and bring out the dough on the surface. Knead the though for at least 8-10 minutes so that the gluten is formed well in the dough. Initially when you bring the dough on the surface, it might feel sticky but as you knead it, the dough will become firm.
5. Once the dough has a smooth surface, brush it with some oil and place it in an oiled bowl to proof. Cover the bowl and leave it in a warm space to rise.  Proofing will take approximately 45-60 minutes depending upon the temperature….cool temperatures will take more time for proofing.
6. While the dough is kept for proofing, take the softened butter in a small bowl and add the chopped coriander, mixed herbs, black pepper and minced garlic and mix together. The herb garlic butter is ready to into the bread rolls.
7. Once the dough has risen to double post the proofing process, gently deflate the dough on the counter. By deflation, we mean to knock out the air out of the dough.
8. Now sprinkle some flour on the surface and take a handful portion of the dough and roll it out thinly to approximate a 6-7 inch diameter.
9. Once rolled out, spread out the herb garlic butter onto it and sprinkle grated cheese over it.

   

10. Cut the rolled out dough into 1 inch wide strips and make small rolls similar to the shape of Khandvi.

    

11. Grease the ramekins bowl with some oil and place 3 dough rolls into it. You can also use a circular cake tin to bake a big batch of these rolls. Baking in ramekins bowls give them a shape of a flower hence the recipe is called a Rosette Bread.

    

12. After placing the rolls in the baking dish cover them with an oiled cling wrap and allow them to proof for another 30 minutes.
13. Pre-heat your oven to 190 degrees Celsius for about 15-20 minutes before baking the bread.

    

14. Bake the bread for 25-30 minutes until the top is browned.
15. Remove the bread from the oven and quickly brush some oil over the top of the bread and keep them on aside for cooling down completely before you demould the baking dish.
16. Serve the bread with your favorite dips or eat it as it is.

    

Happy Baking!!

Note:-

• Always use lukewarm water as it helps in better kneading of the dough.
• For the yeast….the water should be neither cold or too hot as it will hamper the activation. Ideally heating the water in microwave for 30-40 sec would suffice.
• When using a microwave for baking instead of a OTG, bake the bread for 30-35 minutes at 180 degrees Celsius.
• If you don’t have ramekins bowls, not to worry you can use any circular, square or rectangular dish and line the individual rolls and fill the baking dish.