Paneer and chilli loaf
This is in no way traditional, but paneer doesn’t always have to be paired with spinach. It works well in other ways and by other ways I mean in this loaf – grated. It adds a saltiness and a texture that are unique and really brings this simple loaf to life. I love to eat this sliced, toasted and buttered with ghee.
Method
To make the loaf, start by adding the flour to a large bowl along with the chilli powder and ground cumin. Mix until combined. Add the yeast, salt and oil and mix thoroughly, making a well in the centre.
Pour in 320ml/12fl oz lukewarm water, a little at a time and bring the dough together. Knead the dough until smooth and stretchy (10–15 minutes if kneading by hand). Put the dough in a clean bowl, cover with cling film and leave in a warm place until the dough has doubled in size.
Lightly grease the inside of a 900g/2lb loaf tin.
Uncover the dough and tip out onto the work surface. Press out the air and flatten the dough, then sprinkle all over with the grated paneer and onions. Knead the paneer and onions into the dough.
Shape the dough into a loaf shape and drop into the loaf tin seam-side down. Cover in greased clingfilm and leave in a warm place until it doubles in size again.
Meanwhile, preheat the oven to 220C/200C Fan/Gas 7.
Once the loaf is risen, remove the cling film. In a small bowl, mix the egg yolk, turmeric and milk together to make the glaze and gently brush over the top of the loaf.
Bake for 15 minutes, then reduce the oven temperature to 170C/150C Fan/Gas 3½ and continue to bake for a further 30 minutes.
Take the loaf out and tip onto a wire rack to cool completely.