This is the most common bread used in India and is loved by one and all.
According to me, the most important thing to keep in mind while making bread is the amount of water used to knead the dough. The dough should be wet but not sticky. It took me a while to get the perfect loaf. In this case, practice makes one perfect! Here is my recipe.
3 Cups Flour
3 tsp Dry Yeast
1 tsp Salt
2 tbs Sugar
2 tbs Oil (of your choice)
Lukewarm water
Procedure
Dissolve sugar in half cup lukewarm water and add the yeast. Mix well and leave the yeast to proof for 8-10 mins. You know your yeast is active if you see frothy bubbles on the surface after 10 mins.
Add oil to this yeast mixture.
Mix flour and salt in a large bowl and make a well in the centre.
Pour the yeast mixture in to the flour and mix. Add lukewarm water to bring the dough together.
Tip the dough onto a floured work surface and knead very well. Stretch the dough with the heel of your palm and bring it back. Knead for 8-10 minutes.
The dough should not be dry and should be smooth and springy.
Transfer into a large container and cover with cling. Let it rise in a warm dark place for 1-2 hours or until double in volume.
Now punch the dough and knock all the air out. Shape the dough into a loaf and place in your loaf pan.
Grease the loaf pan if using a new pan. Cover with a moist cloth and let the bread rise again for 30 minutes.
Bake in a preheated oven at 205° C for 10 minutes. Reduce temperature to 190°C and bake for 15 minutes.
Remove from loaf pan and brush with oil. Let cool on a wire rack. Enjoy!
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