Cumin-Chili Cheese Bread Recipe – Easy Indian-Spiced Pull-Apart Loaf

Last Updated on 4 months by Neha Deshmukh

Cumin-Chili Cheese Bread Recipe – Easy Indian-Spiced Pull-Apart Loaf

Introduction

Okay, you guys, prepare to have your bread game completely changed. I stumbled upon this recipe a few months ago, and it’s been a total obsession ever since. It’s a little bit Indian, a little bit Italian (thanks to the cheese!), and a whole lot of delicious. This Cumin-Chili Cheese Bread is seriously the perfect comfort food – warm, fragrant, and unbelievably satisfying. Plus, the pull-apart style makes it so much fun to share (or not, I won’t judge!).

Why You’ll Love This Recipe

Let’s be real, who doesn’t love bread? But this isn’t just any bread. It’s soft, fluffy, and packed with flavour. The cumin and chili flakes give it a lovely warmth that’s so comforting, and the cheese… well, the cheese just makes everything better, doesn’t it? It’s surprisingly easy to make, even if you’re not a seasoned baker, and the pull-apart design is a guaranteed crowd-pleaser.

Ingredients

Here’s what you’ll need to whip up this amazing bread:

• 3 cups (360g) all-purpose flour
• 1 tsp (5g) sugar
• 2 tsp (6g) yeast
• ½ cup (120ml) warm milk
• 1 tsp (5g) salt
• 25g butter, softened
• 1 tsp (5ml) garlic paste
• ¾ cup (180ml) milk (plus extra for brushing)
• 20g melted butter
• 2 tsp (5g) dried basil
• 1 tsp (5g) crushed cumin seeds
• 1 tsp (5g) red chilli flakes
• ½ cup (50g) grated cheese (cheddar, mozzarella, or a mix!)

Ingredient Notes

A few little things that make this recipe extra special! Don’t skip the cumin seeds – they’re the star of the show, bringing that authentic Indian flavour. Lightly toasting them before crushing releases even more aroma. The chili flakes add a lovely kick, but feel free to adjust the amount to your liking. And the pull-apart technique? It’s a modern twist that makes this bread so much fun to eat. It’s a little different from traditional Indian breads, but trust me, it works! Using good quality cheese also makes a huge difference.

Step-By-Step Instructions

Let’s get baking!

1. First, in a bowl, combine the warm milk, sugar, and yeast. Give it a little stir and let it sit for 5-10 minutes, until it gets nice and frothy. This means the yeast is active and ready to go.
2. Now, in a stand mixer (or a large bowl if you’re kneading by hand), blend together the flour, salt, garlic paste, and softened butter. Once it resembles coarse crumbs, add in the frothy yeast mixture.
3. Gradually add the ¾ cup of milk while mixing on low speed (or kneading with your hands). Knead for about 3-5 minutes, until a soft, slightly sticky dough forms. Don’t worry if it’s a little sticky – that’s actually a good thing!
4. Shape the dough into a ball, place it in a lightly oiled bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about 1.5 hours. Or, for a slower rise and even more flavour, you can refrigerate it overnight.
5. Once the dough has doubled in size, gently punch it down to release the air. Roll it out into a 12×12 inch square. Brush the entire surface with melted butter.
6. Sprinkle evenly with the cumin seeds, chili flakes, grated cheese, and dried basil. Gently roll the dough over itself to embed the filling.
7. Cut the dough into 6 vertical strips. Then, carefully stack the strips on top of each other, with the filling facing up.
8. Using a sharp knife, slice the stacked strips into 6-7 sections. Arrange the sections cut-side down in a greased loaf pan.
9. Cover the loaf pan with a damp kitchen towel and let it rise again for another hour. While it’s rising, preheat your oven to 350°F (180°C).
10. Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped. Immediately brush the hot bread with a little milk for a lovely sheen and extra softness. Let it cool slightly before slicing and enjoying!

Expert Tips

• Don’t overheat the milk for activating the yeast – it should be warm, not hot.
• Kneading is key! It develops the gluten, which gives the bread its structure.
• If the dough is too sticky, add a tablespoon of flour at a time until it’s manageable.
• A warm, draft-free spot is best for rising.

Variations

• Vegan Adaptation: Substitute the butter with vegan butter and the cheese with a vegan cheese alternative. Use plant-based milk.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend designed for baking. You might need to adjust the amount of liquid slightly.
• Spice Level Adjustment: For a milder flavour, reduce the amount of chili flakes. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptation: This bread is amazing during festive occasions like Diwali or Christmas. It’s a unique and delicious addition to any celebratory spread. My family loves it with a cup of chai during Diwali!

Serving Suggestions

This bread is fantastic on its own, but it’s also delicious served with:

• A bowl of warm dal
• A spicy vegetable curry
• A simple salad
• Just a pat of butter!

Storage Instructions

Store leftover bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze it for longer storage.

FAQs

• What type of flour works best for this bread? All-purpose flour is perfect, but you can also use bread flour for a chewier texture.
• Can I make the dough ahead of time? Absolutely! You can make the dough and let it rise in the refrigerator overnight. This actually enhances the flavour.
• Can I use a different type of cheese? Definitely! Cheddar, mozzarella, Monterey Jack, or a blend of your favourites all work well.
• How can I adjust the spice level to my preference? Simply adjust the amount of chili flakes. Start with a small amount and add more to taste.
• What is the best way to reheat leftover bread? Wrap it in foil and warm it in a 350°F (180°C) oven for about 10-15 minutes, or toast individual slices.