Origin: The origin of the recipe is from The Hummingbird Bakery Cookbook (altered according to the ingredients)
Recipe: INGREDIENTS (measuring cup used, 1 cup = 250 ml)
• 3 cups 100% whole wheat flour/atta
• 1 to 1.25 cups water – i used 1.25 cups water
• 1 tsp instant yeast or ½ tbsp dry active yeast
• 1 tsp rock salt
• 1 tbsp unrefined cane sugar or regular sugar
• 2 tbsp ghee or butter or oil
• 2 tbsp yogurt/curd (dairy or vegan) or 1.5 tbsp vinegar
• some milk (dairy or vegan) for brushing the top of the bread
INSTRUCTIONS
preparing the dough with instant yeast:
1. sieve the flour with salt or just mix the flour with the salt.
2. add the 1 tsp instant yeast and just lightly mix.
3. then add sugar, ghee, curd and instant yeast.
4. first just mix everything lightly and then slowly adding water in intervals knead to a smooth, soft dough.
5. add more water if required. the dough should be slightly sticky.
6. brush some water all over the dough and keep in a deep wide bowl covered with a lid or kitchen towel for 30-35 minutes.
7. remove and then lightly punch & knead the dough again.
8. make a log of the dough and seam the edges.
9. place it in a greased loaf pan for 40-45 minutes.
10. cover and let it rise.
11. preheat the oven at 220 degrees C for atleast 20 minutes.
12. once the bread has risen in the loaf pan, keep in the oven and bake for 22-25 minutes or until the bread sounds hollow when tapped.
13. if the bread begins to brown from the top, then cover with butter paper or aluminium foil.
14. when the bread is still lightly hot, remove from the loaf pan and keep it on a wired tray to cool.

Adapted from Recipe Girl and Purple foodie
Recipe:
1/2 cup warm water (115 degrees F)
1/2 cup warm milk (115 degrees F)
1 egg (room temperature), slightly beaten
1/2 cup butter, melted
2 tablespoons white sugar
1 teaspoon salt
4-5 cups bread flour
1 (.25 ounce) package (2 1/4 tsp) instant dry yeast
1/2 cup pesto (ready made available)
1/2 cup shredded Parmesan cheese
*Dough can be kneaded by hand, bread machine, or KitchenAid
Directions:
Place water, milk, egg, melted butter, sugar, and salt in a mixing bowl. Add 4 cups of flour on top of all the liquid mixture sprinkling yeast on top. Using the dough hook, knead bread mixture on speed 3 until dough is smooth and elastic adding additional flour as needed (approx. 5-7 min.). Place dough in a greased bowl and cover with a wet towel. Allow the dough to rise until doubled in size, approximately 1 hour in a warm area.
Turn dough onto lightly floured surface and roll into a rectangle slightly larger than a 9×13 pan (rectangle). Spread surface evenly with pesto and sprinkle shredded cheese on top. Beginning with the long side, roll dough pinching the seam to seal. Cut into 12 equal slices and place them in a greased muffin tin or baking tray, cut side up. Cover with a damp towel and allow to rise for 30 minutes. Preheat oven to 375 degrees F. Bake in preheated oven for 20 minutes or until golden brown. Remove from muffin cups and serve warm. Enjoy!

Recipe: Learned by hit and trial 🙂

All purpose flour- 1.5 cups/200gms
Ghee or butter-half cup or 70 gms
Condensed milk/Full cream-1 cup/180 gms (I used Amul Mithai mate)
Milk -1 cup/200gms
Cherry(optional)-10-12
Sugar-1/2 cup (as condensed milk is quite sweet)
Baking pwd-1 tsp
Baking soda-0.5 tsp
Steps to follow:
1. Mix all dry ingredients together or you can swift too. Mix flour, baking powder and baking soda together.
2. Add chopped cherries too. Please make sure to add cherry with dry ingredient; if we add the raisins in end they have tendency to sink in the bottom of the cake.
3. Mix butter (at room temperature) and powdered sugar, till it becomes pale yellow and smooth.
4. To butter mix add condensed milk, make sure to mix well, no lumps should form there.
5. Start mixing flour mix to butter mix , slowly and keep stirring with spatula. Mix milk too in between so that the paste will become smooth not to runny and not too stiff.
Baking:
Grease the baking pan with some butter or oil. Put some flour and rotate the pan so that whole inner surface of pan is covered with flour. We don’t want our cake to stick while taking out of the pan. always remember to follow this step.
Pour the mix into the pan. and place the pan in bake mode in Preheated over at 180 degree Celsius for 30 mins.
Test the cake by inserting knife or toothpick, if it comes out clean, the cake if fully baked, else but it back in oven for 10 more mins.
When the cake comes at room temperature slide a knife at the edges of the pan so that cake will come out easily out from the pan.

Recipe: Adapted from Kitchen Sanctury (altered as per my comfort)
1/2 cup warm water (115 degrees F)
1/2 cup warm milk (115 degrees F)
1 egg (room temperature), slightly beaten
1/2 cup butter, melted
2 tablespoons white sugar
1 teaspoon salt
4-5 cups bread flour
1 (.25 ounce) package (2 1/4 tsp) instant dry yeast
1/2 cup mushroom sauteed
1/2 cup shredded Parmesan cheese
*Dough can be kneaded by hand, bread machine, or KitchenAid
Directions:
Place water, milk, egg, melted butter, sugar, and salt in a mixing bowl. Add 4 cups of flour on top of all the liquid mixture sprinkling yeast on top. Using the dough hook, knead bread mixture on speed 3 until dough is smooth and elastic adding additional flour as needed (approx. 5-7 min.). Place dough in a greased bowl and cover with a wet towel. Allow the dough to rise until doubled in size, approximately 1 hour in a warm area.
Turn dough onto lightly floured surface and roll into a rectangle slightly larger than a 9×13 pan (rectangle). Spread surface evenly with mushroomand sprinkle shredded cheese on top. Beginning with the long side, roll dough pinching the seam to seal. Cut into 12 equal slices and place them in a greased muffin tin or baking tray, cut side up. Cover with a damp towel and allow to rise for 30 minutes. Preheat oven to 375 degrees F. Bake in preheated oven for 20 minutes or until golden brown. Remove from muffin cups and serve warm. Enjoy!