Posts Tagged ‘all purpose flour’

Pav Bread

Posted: August 13, 2012 by incidentalcooksuman in Baking, Bread, Indian Food
Tags: , , , , , , ,
Pav Bread

Pav Bread

I have made this pav to have it with misal and it turned out AWESOME. So, thought of sharing the recipe with you all.

Ingredients:

  • 3 cups all puropse flour
  • 2 ¼ tsp instant dry yeast
  • 2 tbsp maple syrup(or you can use honey)
  • 1 cup warm milk plus 2tbsp water
  • 2 heaped tbsp Amul butter( you can use any salted butter)
  • 2 tbsp butter to brush the Pav

Method:

  • Mix maple syrup  and yeast in luke warm milk and let it sit for 5-7 minutes, until it begins to bubble.
  • In another bowl, mix together the amul butter and all-purpose flour.
  • Start kneading the dough with 1 cup of yeast-milk mixture until you get a smooth, elastic ball of dough. If it is too dry, add 1 tbsp. water at a time. If it is too wet, add 1 tbsp. flour at a time. I have added 2 tbsp of more water.
  •  Coat a big bowl with the tablespoon of oil, drop in the dough, and coat with oil all over. Seal the bowl with plastic wrap, and let it rise in a warm place until doubled, about an hour.
  • Punch air out of dough. Divide the dough into 8 equal sized round balls.
  • Place on baking sheet lined with parchment paper, almost touching, about 1 inch apart.
  • Cover with a kitchen towel, and let rise in a warm place for 1 hour.
  • Heat oven to 375 degrees farheit.  When rolls have risen, brush them generously with butter.
  • Bake rolls until golden brown, about 15-20 minutes.
  • Transfer to a cooling rack and cool to serve.

Note:

Instead of salted butter, you can add 2 tbsp of unsalted butter and 1 tbsp salt to the flour.

Pav Bread

Pav Bread

Since, I am getting comfortable with yeast, the next thing I wanted to try baking is simple white sandwich bread. The best thing I have learned after couple of fail attempts and couple of success is that you have to be patient while working with yeast. It really takes time to shows its magic. And the outcome will always amazed you. I always considered baking bread would be a whole lot of task but within 2 1/2 hrs, I was done with everything and have put the bread in oven to bake…AMAZING!! Isn’t it??

The best part when you bake your bread is your whole house is filled with freshly baked aroma which is mind-blowing. Anything ‘Home-made’ means you know where your food comes from and what’s in it. Also, you can control the qualities of ingredients going in your food…Win-win!!

This is my favorite recipe and I loved the outcome, it is dense, hearty, crusty yet still moist and fresh. It is delicious with just some butter or jam on side. ahh..simply YUMM!! This recipe is surely a keeper in my house, I hope you guys also try this recipe and love it as much as I do.

Recipe Adapted from browneyedbaker

Ingredients:

  • 3 3/4 cup all purpose flour
  • 2  1/4 teaspoon active dry yeast
  • 2 tablespoon honey
  • 2 tablespoon unsalted butter,  melted and cooled
  • 1 cup 2% milk, warm
  • 1/4 cup water, warm
  • 1  1/2  teaspoon salt

Method:

  • In a bowl, combine milk, water, honey and microwave for 45-47 seconds or until the liquid is luke warm.
  • To this fluid add the cooled butter and yeast and let it sit for 5 minutes or until the yeast gets active.
  • In another bowl, mix together the salt and all-purpose flour.
  • Pour the yeast mixture into bowl of dry ingredients, using a mixer with dough hook, or by hand, knead dough until smooth but not sticky.
  • Coat a big bowl with the 1/2 teaspoon of oil, drop in the dough, and coat with oil all over. Seal the bowl with plastic wrap, and let it rise in a warm place until doubled, about an hour.You’ll know the dough has finished rising when you poke it with your finger and it holds the depression and doesn’t bounce back. At this point, punch down the dough lightly.
  • Shape the dough into a rectangle about 1 inch thick, 4 inches wide, and 9 inch long. The length and width should be approximately the size of your loaf pan. Form it into a loaf by rolling the dough from the length side, pinching the crease with each rotation.  In other words, shape the dough into loaves by stretching around the sides gently and forming a seam at the bottom.
  • Place the loaf, seam side down, in a greased loaf pan, the ends of the loaf should touch the ends of the pan. Cover the pan with a kitchen towel and put them in a warm place to rise again for about 30 minutes or until the dough just comes lightly above the rims of the pan.
  • Preheat the oven to 350 degrees with the oven rack on the middle shelf. Bake the bread for 40-45 minutes, or until the crust is well browned.
  • When the bread is finished baking, remove it from the loaf pan and cool completely on a rack before slicing and enjoying the slices.

Now comes the award:
I got these awards from Deepa at Hamaree Rasoi..thanks Deepa for sharing the same with me, very kind and sweet of you dear..you are an inspiration, love your blog and recipes..Also, invite you all to visit her sites if you have not done already.

As the rule says, I have to forward these awards to 15 other bloggers to keep the ball rolling. And let the nominated bloggers know about their award. So, here’s goes the name in a random order and  everyone listed below, please accept the awards…Thanks!!

Aipi from US Masala,    Nashira from Plateful,     Ananda from A pinch of Love,    KanKana from Sunshine and Smile,  Sangeetha from Kothiyavunu,   Shobha from Good Food ,   Biny from Binysrecipes, Priya from Priya’s Easy and Tasty Recipes,    Swathi from Zesty South Indian Kitchen ,   Sonia from My Creative Flavors,    Sarah Naveen from @ Vazhayila,   Sushma Mallya from Authentic Food Delight,    Devaki from Weave a Thousand Flavors,   Mary from One Perfect Bite,   Joumana from Taste of Beirut