Samosa Bread

Samosa Bread

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This Samosa bread has all the wonderful flavors of South Asian countries like India and Pakistan. Even though this bread recipe is filled with spices like cumin, chili, tumeric and masala spice all the flavors are subtle and delicious. This bread would make a perfect accompaniment with any soup or stew.

You have to give this bread a try!

Ingredients

The night before:

  • 1 1/4 cup bread flour
  • 3/4 cup lukewarm water
  • 1/4 teaspoon instant yeast

In the morning:

  • 3 cups bread flour
  • 1/2 teaspoon salt
  • 2 1/4 teaspoon instant yeast
  • 1 cup potato filling
  • 1 cup lukewarm potato water
  • Semolina for dusting

Filling:

  • 1 cup mashed potato
  • 2 tablespoons oil
  • 1/2 medium onion (chopped fine)
  • 1 teaspoon garlic (minced)
  • 1 teaspoon ginger (minced)
  • 1/2 a habenero chili (minced)
  • 1/2 teaspoon garam masala spice
  • 1/2 teaspoon tumeric
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 tablespoon corriander (chopped)
  • juice from 1/2 a lemon

Method

Place all your ingredients in front of you, this will make things go a lot faster. In a saucepan add the oil and the chopped onions saute till lightly golden.

Add the garlic, ginger and habenaro pepper; mix all together. Add in the masala spice, tumeric and cumin. Saute for about a minute.

Add in the chili powder and mashed potato and mix till combined.

Add in the lemon juice and salt and coriander saute till well combined. Remove from heat and allow to cool.

Prepare ingredients for the dough

In a sauce pan heat up the potato water then pour into a large bowl.

Check the temperature of the potato water you want it to be about
110F. Add in about 1 cup of flour and mix till blended.

Add in to night before mixture and the yeast. Mix together.

Add in the cooled potato mixture. Beat together till mixed. Slowly add flour and mix till it becomes to hard to mix.

Sprinkle some of the flour on a flat surface and pour out the dough.

Knead the dough for 8 - 10 minutes, slowly adding flour as needed. You want the dough to be slightly sticky, smooth and elastic. Pour a little oil into a large bowl.

Place the kneaded dough into the oiled bowl. Cover with plastic wrap and allow to rise till double in bulk. About 1 hour. Prepare a cookie sheet with some parchment paper and sprinkle a little semolina or cornmeal. After dough has risen, remove and cut dough in half. Shape the dough into two balls. Place onto the dusted cookie sheet and cover with plastic wrap again and let rise for 1 hour. You can dust the top of the loaves with flour and score with a sharp knife. Bake in a preheated 375 degree oven for 30-35 minutes. If you place a thermometer into the center of the loaf it should register between 180 degrees or when you tap the bottom of the loaf it sounds hollow. Remove from pans and cool on a wire rack.