This is the final post for the Blogger Tuesday series I am doing at the Home Baker’s Guild. While I was thinking about recipes to try for the final post, I was totally confused with so many ideas flooding through my head. Finally I decided to do an easy breezy quick bread and that too a savoury one. I saw a recipe using onions and poppy seeds on Chow. I was quite fascinated on seeing the photo of the bread. So I adapted the recipe and made it as an eggless version today. Recently I bought a loaf pan which was huge compared to the small loaf tins I had earlier. It measures 9 1/2 ” * 5″ and even the recipe suggested using the same sized pan. As I wanted to see how the loaf turned out, I baked the bread in that tin. The loaf was not very high and the slices turned out to be rectangles rather than squares. The crust was so crispy and the crumb was very soft. The flavour of caramelized onions, poppy seeds and spinach was fantastic. I also used chopped green chillies to make it more spicier. All of us just loved the bread. This bread can also be toasted and served along with sauce or dip. You can also make sandwiches using these slices. There are so many options to make this into a hearty breakfast.
Before going into details of the recipe, I would like to share some points on quick breads. While breads using yeast takes a long time to proove and bake, quick breads are very easy to bake. As the name suggests, they are quickly made as the dough doesn’t have yeast in it. Baking soda or baking powder is used as the leavening agent in the recipes. Banana bread, coconut bread, biscuits, scones, beer breads, waffles, pancakes and soda breads all fall under the quick bread category. Usually wet ingredients are mixed in a bowl and dry ingredients are mixed in another bowl. Then the dry ingredients are mixed in to the wet ingredients to form a thick batter. And it is baked once it is mixed. So it is better to preheat the oven before you start mixing the ingredients. Quick breads are more like cake in texture when compared to yeast breads.
The most interesting part of this recipe is that it can be twisted however you like it. You can use butter or olive oil as per your wish. And also you can add any vegetable of your choice to the onion mixture. Add crumbled paneer or tofu or grated carrots to the onions while sauteeing. Try to avoid vegetables which has high water content like cucumber and pumpkin. But if you want to add, then try to remove as much as water from the grated vegetable before adding it to the pan. For flavour you can add coriander or mint leaves and for an Indian flavour try adding red chilly, garam masala powder and coriander powder. Hope this bread gets added to your to do list. Now let us move on to the recipe.
Recipe Source: Chow
Baking Powder-1 tbs
Salt-1 1/2 tsp
Poppy Seeds-1 1/2 tbs
Sesame Seeds-1 tsp
Oil-1/2 cup + 1 tbs + 1 tbs
Sour Cream / Curd-1/2 cup
Heat 1 tbs oil in a pan and add chopped onion, garlic and green chillies.
When they are brwon, add in the chopped spinach and 1/2 tsp salt.
When the spinach has wilted, add the poppy seeds and cook for 2 minutes.
Remove from flame and let it cool down.
Preheat oven to 175°C.
In a bowl mix together 1/2 cup oil, milk and sour cream.
In another bowl mix together flour, baking powder and salt.
Add the flour mixture to the wet ingredients and mix with a spoon until incorporated. DO not over mix.
Add in the onion mixture and mix.
Grease a 9″ * 5″ loaf tin with oil or butter.
Transfer the batter to the tin and using the back of a spoon smooth the surface.
Drizzle the remaining 1 tbs of oil on the batter and sprinkle sesame seeds on top.
Bake the bread for 50 minutes or until a skewer inserted comes out clean.
Remove from oven and allow it to cool inside the pan for 10 minutes.
Transfer the bread to a wire rack and allow it to cool completely before slicing.
Here are my previous posts in the series: