I am using Instant rapid rise yeast so I have added it directly to the flour. If using other, first proof the yeast in ¼ cup of milk and 1 teaspoon of sugar (Use part milk and sugar from the ingredient mentioned above)
7 grams Instant Rapid rise yeast, 180 Lukewarm Milk, 1 tablespoon Sugar
Rinse the nasturtium leaves and stems thoroughly and remove all the excess water.
1 Cup of Nasturtium Leaves & Stems
In a blender blend the nasturtium leaves and stems along with the yoghurt and keep it aside.
37 grams Yoghurt/Curd at room temperature, 1 Cup of Nasturtium Leaves & Stems
In a bowl of your standing mixer or a bowl add in the flour, sugar, salt and yeast.
435 grams Plain Flour/All purpose flour/ Maida, 9 grams salt, 7 grams Instant Rapid rise yeast, 1 tablespoon Sugar
Give everything a mix.
Now add the roux and start mixing at a slow speed. Mix the mixture until well incorporated.
Now add the yoghurt and nasturtium mix and mix again until well incorporated.
Add the milk and mix and knead the dough for 5 minutes from a slow speed to medium.
180 Lukewarm Milk
Add the butter and knead the dough until a smooth elastic dough forms.
37 grams Unsalted Butter at room temperature
It would take 4-5 minutes more.
Lightly grease your hands and shape the dough into a ball shape.
Let it rise until doubled. (around 1-1.5 hours)
After 1.5 hours, deflate the dough and knead it with your hand for a min or two.
Shape into a loaf form.
Grease a loaf tin and slide the dough into it.
Let it rise for 1-1.5 hours or until doubled.