Name: PULL APART BREAD FLAVOURED WITH SPRIG GENOA SPICE AND LEMON ZEST recipe by Jayanthy Asokan at BetterButter
Prep time: 120 min
Cook time: 35 min
Total time: 155 min
Yield: 4
Ingredients: 1 1/2 cup maida; 1/2cup multigrain flour; 2tsp Instant yeast; 3/4 cup Milk; 5tsp fresh cream; 3tsp Sprig Genoa spice; 1 tbsp sugar; 1 tbsp oil; 1tsp Salt; Ingredients for the flaovring; 11/2tbsp Sprig Genoa spice; 3TBSP OIL; 2 cloves garlic crushed; 1tsp lemon zest

Take a grease free bowl and mix flour, yeast, sugar, salt, cream and milk well

Mix well and knead for 10mts. Now add SPRIG Genoa spice to the dough.

Knead well by adding oil to it for another 10 minutes. Shape it into a ball.

Apply oil on the dough and place it in a well oiled bowl.

Cover the dough with a clean kitchen towel

Meantime in a pan, heat oil. Lower the flame and add crushed garlic lemon zest and salt to taste. Turn off the heat and add SPRIG Genoa spice. Let it cool.

Let the dough rises to double the size

Once it is double in size, gently punch the dough

Using a rolling pin, roll it into rectangle shape.

Apply SPRIG Genoa flavorings using a brush. Do not use the entire flavoured oil. Use only 2tbsp.

Roll the dough tightly.

Dust some flour on top and to the work table.

Slice the dough into two equal parts.

Then further slice it into equal size pieces.

Arrange the dough leaving gap on the side in a bread tin.

Do not arrange them tightly. Wait for the second rise. Cover again with a towel.

Leave it for an hour for the second rise. Now preheat the oven at 200 degrees C for 10 minutes. Cover the loaf tin with an aluminum foil and place it in the oven.

Bake for 25 minutes. Take the tin out and remove the aluminum foil. Brush it with the remaining flavoured oil and bake it for another 10 minutes without aluminum foil.