Fat Free Breakfast Bread

Post monsoon season entails detailed cleaning of vegetable patch and a little area in the front that we call our garden. The stray branches need pruning, creepers and climbers need to be guided and the luxuriant overgrowth of the grass needs mowing. The fish pond calls for thorough cleaning and potted plants expect a complete makeover. Monsoon, has been very generous this year, and is still on and once in a while mild to strong showers have saved us the hassle of watering plants. This has also contributed to overgrowth of the bushes and trees making our vegetable patch look more like some wildlife sanctuary. Some flowers are still blossoming and adding beauty to the landscape.

Yesterday, a mongoose peeped out of the tall grass. Civet cats can be spotted after sunset running up to the tall branches to hide. Thankfully, amidst all the concretization around, these species are still struggling and managing to survive.

After a grueling session of cleaning, pruning, lopping and chopping, it is such a relief to have a loaf of healthy bread for dinner. The energy levels are just sufficient to cook a simple veggie to go with the bread. I generally bake bread in the evenings. Next day, it slices well and also comes in handy if kids declare their hunger at odd hours or if due to come preoccupation there is not enough time or energy to cook. Fat-free breakfast was made for breakfast. It has no fat. It has yogurt that makes it super soft. I have also baked another version of this bread with whole wheat flour and oatmeal, Whole wheat flour and oatmeal makes it healthier and enhances the taste too!

Fat-Free Breakfast Bread

Ingredients

• 3 cups all-purpose flour
• 1 ½ teaspoon salt
• 1 pinch baking soda
• ¾ to 1 cup warm water
• ¼ cup yogurt
• 2 tablespoons sugar
• 2 ¼ teaspoon instant dry yeast
• 1-2 teaspoon vegetable oil to grease the bowl and bread pan.

Method

1. Whisk together first 3 ingredients in a bowl.
2. Dissolve sugar in ¾ warm water and add yeast. Cover and keep for 15 minutes.
3. Beat yogurt till smooth. Add to water-yeast mixture.
4. Add liquid ingredients to flour mix. Knead for 5 to 6 minutes. Keep adding water until a supple and slightly sticky dough is obtained.
5. Transfer dough to a greased bowl. Turn around dough so that it is evenly coated with oil. Keep it to rise for 1 to 1 ½ hour or till double in size.
6. Grease one 8 ½ x 4 ½ inch loaf pan.
7. Punch the dough and knead gently for another 5 minutes. Roll out the dough into a rectangle no wider than the loaf pan you are using.
8. Roll the dough towards you, tightly. Pinch seams to seal. Place the roll in the greased loaf tin. Cover and let it rise till double in size.
9. Bake in a preheated oven at 190 degrees C for 30 to 35 minutes or till the loaf turns brown and the bottom of the pan sounds hollow when tapped.
10. Remove from the pan after 10 minutes. Slice when cold.

Variation - I also made this bread with 3/4 cup whole wheat flour, 1/2 cup rolled oats and 1 1/2 cups all-purpose flour with rest of the ingredients and method same as mentioned in the recipe. The bread is healthier and a bit dense.

Submitted for Yeast Spotting