Savoury Mozzarella Soya Bread

I have been on a baking high lately and every chance get, I keep buying yeast just so I can smell the wonderful and pleasant aroma of yeast wafting through the kitchen when the bread dough is rising. Do you ever feel that way?  Let us talk about this bread. It is made with ingredients that can be found easily. With a perfect combination of carrots, green pepper, spicy ginger, and mozzarella, this filling hearty bread is sure to frequent your baking routine. The best part: Mozzarella keeps the loaf moist and soft even after it has completely cooled off. Good news is you do not have to have an oven to bake. A charcoal stove can work and a pressure cooker too! This bread is probably one of the best I have ever made.  With Paramount Dairies Mozzarella cheese, you can make this savoury, tasty filling soya  bread because everything is better with cheese. Let me just stop talking so we can start baking.

What you will need:

4 C. Baking Flour, sifted

2 C. Soya flour, sifted

2 C. Carrot, grated

1 ½  C.  Mozzarella, grated

½ C. Green pepper, finely chopped

1/8 C. Ginger, grated

1/8 C. Parsley, finely chopped

1C. Milk, warm

½ C. Oil

2 Large eggs

4 Tbsp. + 2 Tbsp. Sugar

4 Tsp. Yeast

3 Tsp. Salt

½ Tsp. Black pepper

cheesebread11

Observations:

  1. Have an extra 1/2 cup of flour at hand for dusting your working area.
  2. The grated carrot and ginger have liquid in them. Less milk is needed for the flour but have an extra 1/2 cup of milk at hand.
  3. Soya flour softens the texture of the bread. You can substitute chickpea flour If you do not eat soya.

Method:

  1. In a bowl, add milk and 4 tablespoons of sugar and mix till the sugar has dissolved. Add the yeast and cover bowl for 10 minutes. In a separate bowl, whisk the egg and oil together and set aside.
  2. In another bowl, combine the carrot, green pepper, ginger, black pepper, salt, sugar, cheese, parsley, wheat flour and soya flour. Mix all ingredients.
  3. After 10 minutes, pour the oil-egg mixture into the milk-yeast mixture and stir well. Gradually pour the yeast mixture into the bowl with the rest of the ingredients. Knead till a firm non sticky dough if formed.
  4. Cover dough with a wet towel and let it rise for 1 hour.
  5. Grease/ oil your baking pans with margarine and set aside. After 1 hour, punch dough down and knead for 10 seconds. Divide dough into two equal parts and place each dough into the baking pans. Let the dough sit for another 15-20 minutes.
  6. Light a charcoal stove. Get two large aluminium pans (They have to be large enough for the cake/bread pan to fit in). Put ash in one pan (about 2-3 inches of ash). Put the pan with ash on the stove and cover than pan with the second pan. This is the ‘preheat’ moment.
  7. After the dough has risen for 20 minutes, gently place the baking dish in the pan (the one with the ash in it) on the stove. Cover with the second pan. Let the doughnut bake for 30 minutes (don’t open the pan at this stage). After 30 minutes have passed, get hot charcoal from the stove and place it on top of the covering pan making sure they are in the centre of the pan. Bake for another 30 minutes or unit the bread turns slightly golden brown.
  8. Serve warm. Makes two loaves.

These loaves are great on their own because they have all the good stuff in them but you can serve them alongside your favourite beverage or soup.Use the #AkitcehnInUg to share your creations.

🙂

Sophie

 

 

This post is made possible by Paramount Dairies. You can find Paramount mozzarella and other cheese products in major supermarkets in Kampala.

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