Sieve the flour , make well in it. Add the yeast,
sugar . Add the rest of the liquid and knead into a soft dough.
Add in the fat and salt ( and spices if any
) and knead into the dough.
Cover it with cling film and keep it till double
in size.
Pan and prove for 45 minutes.
Punch the dough and cut into pieces. Add the
chopped masala and shape the dough. Place it in a bread tin and press
with knuckle and spread it evenly. Cover and prove. Brush with milk
.
Bake at 190’ C for 35 minutes, remove and brush
all over with fat.
SWEET BUNS :
250 gms.
Flour
50 gms.
Tutti-frutti
15 gms.
Yeast
40 gms.
Castor Sugar
5 gms.
Salt
20 gms.
Fat
½ tsp./ 1 tsp.
Vanilla essence ( dry / liquid )
60 mls.
Milk
110 mls.
Water
Method :
Sieve the flour , make well in it. Add the yeast,
sugar . Add the rest of the liquid and knead into a soft dough.
Add in the fat and salt ( and spices if any
) and knead into the dough.
Cover it with cling film and keep it till double
in size.
Pan and prove for 45 minutes.
Punch the dough and cut into pieces. Add the
fruits and form into 7 – 8 round balls. Place it in a bread tray.
. Cover and prove. Brush with milk .
Bake at 210’ C for 15 minutes, remove and brush
all over with fat.
Variation : Use Soft dates, Anjeer, Sultana,
Black Currant, Apricot instead of tutti-frutti.
Brown Bread :
100 gms.
Flour
150 gms.
Wheat flour
10 mls.
Caramel
10 gms.
Fat
150 mls.
Water
7 gms.
Yeast
7 gms.
Sugar
5 gms.
Salt
Method :
Disperse yeast in 50 mls. of water, and add
to the flours .
Use balance water and sugar make a smooth dough
of the flours , cream it with salt and fat and knead into the dough.
Cover the dough and keep it aside for 1 hour.
Invert the dough and incorporate the caramel.
Cover the dough with muslin cloth and prove it for 1 hour. Punch the
dough and pan it in a bread tin.
Let it rise till the top of the bread tin,
brush the top with milk.
Bake at 190 C/ 390 f or 35 - 40 minutes. Remove
the bread and brush the bread with fat.
Pav for Pav Bhaji, Wada Pav et...... :
250 gms.
Flour (High Gluten Flour)
190 mls.
Water
10 gms.
Yeast
5 gms.
Salt
Method :
Sieve the flour , make well in it. Add the
yeast. Add the water and knead into a soft dough.
Add in the salt and knead into the dough.
Cover it with cling film and keep it till double
in size ( 1st proving about 45 minutes).
Knock the dough and divide into 8 equal portions
and shape into pav shape (cylindrical).
Arrange on a baking tray and cover with a plastic
bag and prove again ( 2nd proving till double in size).
Bake at 200' C for 15 minutes. Remove and brush
it all over with light fat.
You are invited to attend our demonstration
class or order your recipe.
