Mangalorean Catholic Style Hard Dough Bread

Ingredients

In this adaptation of Hard Dough Bread from Jamaican cuisine to Mangalorean Catholic cuisine, we incorporate the unique flavors and ingredients of the latter. The original recipe is modified to include traditional Mangalorean spices such as cumin, coriander, and fenugreek, which add a distinct aroma and taste to the bread. Additionally, we use ghee (clarified butter) instead of regular butter to enhance the richness of the bread. We alse have the original recipe for Hard Dough Bread, so you can check it out.

• 4 cups (500g) all-purpose flour 4 cups (500g) all-purpose flour
• 2 tablespoons sugar 2 tablespoons sugar
• 2 teaspoons active dry yeast 2 teaspoons active dry yeast
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds 1 teaspoon coriander seeds
• 1/2 teaspoon fenugreek seeds 1/2 teaspoon fenugreek seeds
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 2 eggs, beaten 2 eggs, beaten
• 1 cup (240ml) warm milk 1 cup (240ml) warm milk
• 1/4 cup (60ml) warm water 1/4 cup (60ml) warm water

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 7g, 4g
• Carbohydrates (total, sugars): 39g, 3g
• Protein: 8g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a small skillet, dry roast the cumin seeds, coriander seeds, and fenugreek seeds until fragrant. Grind them into a fine powder using a spice grinder or mortar and pestle.
2. 2.
   In a large mixing bowl, combine the all-purpose flour, sugar, yeast, salt, and the ground spice powder.
3. 3.
   Add the ghee, beaten eggs, warm milk, and warm water to the dry ingredients. Mix well until a soft dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 180°C (350°F).
7. 7.
   Punch down the risen dough and shape it into a loaf. Place the loaf on a greased baking sheet.
8. 8.
   Cover the loaf with a kitchen towel and let it rise for another 30 minutes.
9. 9.
   Bake the bread in the preheated oven for 30-35 minutes or until golden brown and sounds hollow when tapped on the bottom.
10. 10.
    Remove the bread from the oven and let it cool on a wire rack before slicing.

Treat your ingredients with care...

• Cumin seeds — Toasting the cumin seeds before grinding them enhances their flavor. Be careful not to burn them.
• Coriander seeds — Dry roasting the coriander seeds brings out their aromatic oils. Grind them into a fine powder for better incorporation into the dough.
• Fenugreek seeds — Toast the fenugreek seeds until they turn slightly brown and grind them into a powder. Fenugreek adds a unique flavor to the bread.

Tips & Tricks

• For a sweeter bread, you can increase the amount of sugar in the recipe.
• If you prefer a softer crust, brush the loaf with melted butter immediately after removing it from the oven.
• To check if the bread is fully baked, insert a toothpick into the center. If it comes out clean, the bread is ready.
• This bread is best enjoyed fresh, but you can store it in an airtight container for up to 3 days.
• Serve the bread warm with butter or as an accompaniment to Mangalorean curries and stews.

Serving advice

Slice the Mangalorean Catholic Hard Dough Bread and serve it warm with a spread of butter. It is also delicious when toasted and served with jam or as a base for sandwiches.

Presentation advice

Present the Mangalorean Catholic Hard Dough Bread on a wooden cutting board or a traditional Mangalorean-style plate. You can sprinkle some powdered sugar or cumin seeds on top for an added touch of elegance.