SOFT BREAD
Ingredients:
- all purpose flour /maida - 300g
- instant yeast - 1tsp
- sugar - 1tbs
- salt - 3/4tsp
- luke warm water - 180 ml
- soft butter/ghee - 2tbs[30g]
Method
Prepare dough
- into a clean bowl add in water,yeast,sugar,salt and butter/ghee
- add in the flour and combine very well
- transfer the dough into a clean work surface and begin to knead;after about one minute of kneading you can feel that the dough is very sticky;you may tempted to add more flour,but don't do that;because whatever flour you add,the dough will absorb it,then you will add more and more flour;eventually the bread won't be that soft;instead of adding extra flour continue kneading,in between scrape and turn the dough
- after about 10minutes of kneading cover the dough and let it rest for 10minutes
- to check whether the dough has been kneaded enough you can do the window pane test;if the dough is ready you can stretch it into a thin mebrane without tearing;if there is break continue kneading for another 5-6 minutes,until the dough has become soft and elastic;repeat the window pane test after 10minutes of rest;the bread will be soft even if does not pass this test,but if it passes the test ,it is guaranteed that the bread will be super soft and fluffy.
First proofing
- grease a bowl with oil
- place the dough in it and turn it so that the dough is coated with oil
- cover the bowl with a plastic wrap
- keep this in a warm place until the dough has become double in size;it may take around 1 1/2- 2 hours
Shaping
- transfer the fermented dough into a lightly floured surface;press gently to degas the dough
- then roll into a rectangle shape;then fold the bottom third towards the center and bring upper third over it
- now spread into a long rectangle;then roll it tightly and seal the edges
Second proofing
- grease the loaf tin and place the shaped dough in it;[tin size 9x4x3 inches]
- cover it and let it rise for about 45 minutes or until 90% of the tin is filled
Baking
- bake in a preheated oven at 190 degree Celsius for 32-35minutes;after about 25minutes of baking the top of the bread may become brown;you can cover the top with an anumilium foil to prevent over browning and continue baking
- after baking remove from oven and take the bread out from the tin
- to check the doneness of bread tap or scratch the bottom of it, and you can hear a hollow sound;underbaked bread will have an yeasty smell
- to make the crust soft you can brush some butter on it
- slice the bread only when it is completely cool
