My love for bread started when I was a little kid. There was a bakery near my home, and they chose the time we returned home from school, to bake a fresh batch of bread. And there is nothing as tempting as the smell of freshly baked bread. So we would get a warm, as yet unsliced loaf home almost everyday. I would tear off a huge portion of the loaf, and eat it with whatever curry mom had cooked. Though, fresh bread does not need any accompaniement.
I was very excited when I got an Australian Womens Weekly magazine that has lot of bread recipes. I made a vegetarian calzone, the bread portion is adapted from the magazine word for word. It turned out to be very good, and I do hope you would try it.
2 tsp dried yeast
½ tsp sugar
¾ cup warm water
2 cups plain flour
1 tsp salt
2 tbsp oil
1 tbsp milk
1 tbsp oil
50 grms paneer, cubed
50 grms cheddar cheese, crumbled
2 onions, chopped
4 cloves garlic, crushed
3 tomatoes, chopped
2 green chilies, chopped
1 tbsp tomato sauce
½ green capsicum, chopped
3 tbsp spring onions stalks, chopped
salt, to taste
1. Combine yeast, sugar and water in a bowl, cover and stand in a warm place for about 10 minutes or until the mixture is frothy.
Sift flour and salt into a large bowl, stir in yeast mixture and oil, and mix into a soft dough. Knead dough on a floured surface for about 5 minutes or until smooth and elastic.
Place the dough in an oiled bowl, cover and stand in a warm place for about an hour or until the dough has doubled in size. Turn the dough onto a lightly floured surface, knead until smooth.
2. Divide the dough in half. Roll each half into a 25 cm round. Top 1 side of each round with half the filling mixture. Fold rounds in half to enclose filling and press edges together.
3. Place calzone on greased oven tray and brush with milk. Cut 2 small slits on top of each calzone.
Pre heat oven to 200 degrees. Bake the calzone for about 15 to 20 minutes, or until well browned.
4. Filling: Heat oil in a pan, add onion and saute until it has changed colour lightly. Add garlic, spring onions and green chilies, and continue sauteing.
Add tomatoes and cook for about 10 minutes or until liquid has evaporated.
Add tomato sauce, paneer and capsicum and saute till capsicum has softened.
Take the pan off the fire. Add the crumbled cheese and mix.
We had some left over, which we warmed up and ate the next day. I thought it tasted even better then.