Loaves Of Goodness

Loaves Of Goodness

Crumbs! Who needs the local baker anymore? Try these assorted fresh-out-of-the-oven breads as your next DIY project. They’re delish!

Sunflower seed dinner rolls

Sunflower seed dinner rolls

Makes: 6


• 2 cup all-purpose flour

• ½ tbsp instant yeast

• 1 tbsp sugar

• 1 ¼ cup warm water

• 2 tbsp unsalted butter, at room temperature

• 2 tbsp sunflower seeds

• Salt to taste

• Extra butter for brushing and serving 


Sieve the flour and keep it in a big bowl. Mix yeast and sugar with warm water and keep aside.

Add butter and warm water to the flour to make dough (use your hands to make it soft). Cover with cling film and keep in a warm place for half an hour.

When the dough doubles, add sunflower seeds and salt and pinch it with your hands.

Divide into 12 equal balls and roll gently with lightly floured or greased hands.

Arrange on a baking tray and cover with a muslin cloth. Keep the tray in a warm place for 20-25 minutes.

Heat the oven to 180°C. Brush the buns with melted butter and bake for 15 minutes or till golden brown.

Serve warm with soup or grilled veggies.


Cottage cheese & coriander stuffed kulcha bread

Cottage cheese & coriander stuffed kulcha bread

Makes 10-12 pieces


• 2 ½ cup plain flour

• 2 tbsp semolina

• 2 tbsp butter plus extra for brushing

• 1 tsp sugar

• 1 tsp yeast

• 2 tbsp yoghurt

• 1 cup warm water

• ½ tsp salt

For the filling:

• ½ cup fresh cottage cheese

• ½ cup coriander leaves, finely chopped

• 1 tsp red chilli, crushed

• Salt to taste


Sieve the flour and make a well in the centre.

Add semolina, melted butter, sugar, yeast, yoghurt and warm water in the middle of the flour. Slowly combine to make soft dough.

Grease the dough with a little butter and cover with cling film. Keep in a warm place to rest and ferment.

Grate cottage cheese and mix with coriander, chilli and salt.

Make lemon-sized balls of the cottage mixture and keep aside.

After two hours, when the dough has doubled, punch down with fists and make balls shaped slightly larger than lemons.

Fill each with the cottage cheese mixture and fold in all the sides.

Dust with flour and roll each one into the shape of a teardrop with the help of a rolling pin.

Heat a heavy flat pan and grill it on both sides. Brush with butter and serve with a dal, curry or raita of your choice.


Dried mango mint bread

Dried mango mint bread

Serves: 3-4


• 1 cup plain flour

• 1 tsp baking powder

• ½ tsp baking soda

• 2 tbsp butter, unsalted

• ¾ cup castor sugar

• 2 tbsp mango purée

• ½ cup yoghurt

• 1 tbsp dried mint leaves, crushed

• Pinch of salt

• ½ tsp nutmeg powder

• ¼ cup fine semolina

• ½ cup sun-dried mango, chopped


Pre-heat the oven at 180°C.

Sieve plain flour with baking powder and soda.

Mix butter and sugar in a stand mixer till creamy.

Add mango purée, yoghurt, mint powder, salt and nutmeg powder and blend well.

Add the chopped sun-dried mango and mix with a spoon.

Add slowly sieved flour and semolina in the butter mixture and mix well.

Transfer the batter in the greased bread tin and bake it for 30-35 minutes. Bake till the top turns golden brown.

Remove from the oven and cool before slicing.

Serve with tea or coffee.


Olive & oregano bread

Olive & oregano bread

Serves: 5-6


• 1 ¼ cup warm water

• 1 tsp dried yeast

• Pinch of sugar

• 1 tbsp olive oil

• 1 tbsp fresh parsley, chopped

• 1 tbsp fresh oregano, chopped

• 2 cup strong bread flour

• 2 tbsp black olives, sliced

• 1 tsp salt

• ½ tsp freshly crushed pepper


Mix warm water with yeast and sugar in a bowl and leave to stand for 5-7 minutes.

Heat the olive oil in a pan and fry parsley and oregano lightly for 30 seconds.

Sift the flour and make a well in the centre. Add the yeast mixture and parsley-oregano olive oil to make dough. Gradually add water and oil to make it soft.

Mix in sliced olives and knead the dough on the floured surface for 5 minutes; place in a bowl. Cover with cling film and leave in a warm place for 1 ½ hours.

Lightly grease a bread tin with oil; mix dough with salt and pepper and transfer to the tin. Cover and keep in a warm place for 20 minutes.

Pre-heat the oven at 220°C and bake the loaf for 10 minutes; lower the temperature to 200°C and bake for 18-20 minutes more. Cool before serving.


Fuss-free focaccia bread

Fuss-free focaccia bread

Serves: 4


• 2 tbsp basil, fresh

• 1 tbsp thyme, fresh

• 1 tsp sea salt

• ½ cup olive oil plus 2 tbsp extra to infuse

• 2 ½ cup all-purpose flour or bread flour

• ½ tsp sugar

• 2 tsp instant yeast

• 1 cup warm water plus 4 tbsp for oil

• 1 tbsp crushed red pepper


Crush basil and thyme with salt and olive oil using a pestle and mortar; keep aside to infuse aroma in the oil.

Combine flour with sugar, yeast, olive oil and warm water in a dough mixer to make the dough.

Transfer the dough to a floured board and knead with your hands until smooth.

Transfer to a large oiled bowl, cover with a warm, damp towel for an hour or more to let it rise.

Mix salt and half of the infused olive oil with the dough; transfer to a rimmed baking sheet.

Mix 4 tbsp of water and the crushed red pepper with the remaining oil. Use your fingers to ‘dimple’ the dough, then drizzle the top with the water and olive oil mixture.

Let it rise for 20 minutes until it puffs slightly.

Heat an oven at 220°C, then bake the dough for 15-20 mins or until golden brown.

Transfer the focaccia bread to a cooling rack to cool. Serve with pasta or a dip.


Cranberry & cream cheese muffins

Cranberry & cream cheese muffins

Makes: 12


• ½ cup dried cranberries, roughly chopped

• ¾ cup orange juice

• 1 ¾ cup plain flour

• Pinch of salt

• 2 tsp baking powder

• 100 gm cream cheese

• ½ cup sugar plus 2 tbsp extra for cream cheese

• 1/3 cup cooking oil

• 1 tbsp milk

• 2 tsp orange zest


Pre-heat the oven at 190°C.

Soak cranberries in the orange juice and sieve the flour with salt and baking powder in a big bowl.

Gently mix cream cheese with 2 tbsp sugar &in a separate bowl and keep aside.

Combine flour, oil, milk, orange zest, cranberries and orange juice in a bowl and mix well.

Grease a muffin tray with oil and spoon the batter into muffin cups. Make a small dip in the centre and fill with blobs of cream cheese.

Bake 18-20 mins or until golden and firm to touch. Cool and serve.  

Ritu Chaturvedi,  Freelance chef, www.fussfreecookingblog.wordpress.com

Ritu Chaturvedi,

Freelance chef, www.fussfreecookingblog.wordpress.com

Photos by Juidin Bernarrd/ Khaleej Times

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