Mogolla with a Twist

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 10g (2 tsp) salt 10g (2 tsp) salt
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tbsp fresh herbs (such as parsley or oregano), finely chopped 1 tbsp fresh herbs (such as parsley or oregano), finely chopped
• 350ml (1 ½ cups) warm water 350ml (1 ½ cups) warm water

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 0.5g, 0.1g
• Carbohydrates (total, sugars): 38g, 0.5g
• Protein: 5g
• Fiber: 1.5g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, salt, minced garlic, and fresh herbs.
2. 2.
   Gradually add warm water to the dry ingredients while stirring with a wooden spoon until a sticky dough forms.
3. 3.
   Transfer the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
4. 4.
   Place the dough back into the mixing bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
5. 5.
   Preheat the oven to 200°C (400°F).
6. 6.
   Punch down the risen dough to release any air bubbles and shape it into a round loaf or desired shape.
7. 7.
   Place the shaped dough onto a baking sheet lined with parchment paper and let it rest for another 15 minutes.
8. 8.
   Bake the Mogolla in the preheated oven for 25-30 minutes or until it turns golden brown and sounds hollow when tapped on the bottom.
9. 9.
   Remove from the oven and let it cool on a wire rack before slicing and serving.

Treat your ingredients with care...

• Garlic — Make sure to mince the garlic finely to evenly distribute its flavor throughout the bread.

Tips & Tricks

• For a more pronounced garlic flavor, you can roast the garlic cloves before mincing them.
• Experiment with different herbs such as rosemary or thyme to customize the flavor of your Mogolla.
• Brush the top of the bread with olive oil before baking to achieve a shiny crust.
• Serve the Mogolla warm with a drizzle of olive oil or alongside your favorite Mexican dishes.
• Leftover Mogolla can be sliced and toasted for a delicious breakfast or used as a base for bruschetta.

Serving advice

Serve the Mogolla as a side dish with soups, stews, or chili. It can also be enjoyed on its own with a spread of butter or dipped in olive oil and balsamic vinegar.

Presentation advice

Present the Mogolla on a rustic wooden cutting board or a bread basket lined with a clean kitchen towel. Slice it into thick slices and serve it with a sprinkle of fresh herbs on top for an appealing presentation.