I am writing after a very long time and I have quite a few new ideas to share, many from my mom and my grandmother. Hopefully the posts will be more regular :).
The bread recipe has undergone some changes now. My original version (which I have not posted) needs gluten which is hard to find in India. So I have modified my trusted recipe as follows:
(All are US measurements - 1 cup ~ 240 ml, 1 tsp = 5 ml, 1 Tbsp = 15 ml)
For proofing yeast: (I)
1/3 cup - warm water (about 90 - 100 def F)
1 Tbsp - sugar1 Tbsp - active dry yeast (can use a little less)
Dissolve sugar in warm water and stir in the yeast. Wait for mixture to froth. While you are waiting, you can measure out:
2 cups - maida (white flour)
2 cups - atta (wheat flour)
2 tsp - salt
2 Tbsp - sugar
1/4 cup - oil
1 cup warm water
and any herbs that you want to add
Mix all the ingredients and once the yeast has risen, add that mixture(I) to this and knead well (very important step) for about 10 mins adding a little bit of flour at a time if it is too sticky. Try not to add too much extra flour as your bread will be dense. Place the kneaded dough in a large, well oiled bowl and cover with a damp cloth. Leave it it a warm place to double in size (about 1 hour - depends on where you live).
Punch it down, shape it and place it in a well greased baking dish (use butter if using a stainless steel pan). Cover and let it rise in a warm until it doubles in size (about 45 mins - 1 hour). Preaheat oven to 350 deg F or 180 deg C and bake for about 40 mins.
Cool on a wire rack before slicing it with a sharp bread knife.
This recipe works well for cinnamon rolls as well. This recipe does not have eggs and vegetarians will prefer this. Bake the rolls at 350 deg F for about 25 - 30 mins. Top with glaze . Here's my cinnamon rolls recipe with eggs.
The bread recipe has undergone some changes now. My original version (which I have not posted) needs gluten which is hard to find in India. So I have modified my trusted recipe as follows:
(All are US measurements - 1 cup ~ 240 ml, 1 tsp = 5 ml, 1 Tbsp = 15 ml)
For proofing yeast: (I)
1/3 cup - warm water (about 90 - 100 def F)
1 Tbsp - sugar1 Tbsp - active dry yeast (can use a little less)
Dissolve sugar in warm water and stir in the yeast. Wait for mixture to froth. While you are waiting, you can measure out:
2 cups - maida (white flour)
2 cups - atta (wheat flour)
2 tsp - salt
2 Tbsp - sugar
1/4 cup - oil
1 cup warm water
and any herbs that you want to add
Mix all the ingredients and once the yeast has risen, add that mixture(I) to this and knead well (very important step) for about 10 mins adding a little bit of flour at a time if it is too sticky. Try not to add too much extra flour as your bread will be dense. Place the kneaded dough in a large, well oiled bowl and cover with a damp cloth. Leave it it a warm place to double in size (about 1 hour - depends on where you live).
Punch it down, shape it and place it in a well greased baking dish (use butter if using a stainless steel pan). Cover and let it rise in a warm until it doubles in size (about 45 mins - 1 hour). Preaheat oven to 350 deg F or 180 deg C and bake for about 40 mins.
Cool on a wire rack before slicing it with a sharp bread knife.
This recipe works well for cinnamon rolls as well. This recipe does not have eggs and vegetarians will prefer this. Bake the rolls at 350 deg F for about 25 - 30 mins. Top with glaze . Here's my cinnamon rolls recipe with eggs.
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