🔺🔺Recipe🔺🔺
Salt 6gm
Yeast 8gm
Sugar 20gm
Water 260gm
Butter 20gm
Gluten 12gm
Wheat flour 350gm
🔺🔺Note🔺🔺
🔸Gluten is a wheat protein that helps the bread dough become more elastic and stretchable. This is turn helps of get soft yet firm bread. It is already present in the refined flour but you can always add more to inhance the texture and flavour. If you do not have gluten you can skip it in the recipe but if you make breads regularly I highly recommend you to buy a packet as it helps a lot.
🔸Yeast is a biological leavening agent that needs humidity, warmth and food.
It takes the humidity and warmth from luke warm water and food from sugar. Therefore for making yeast solution you need water, and equal amount of yeast and sugar.
🔸There are four types of yeast, baker’s yeast, active dry, instant and fresh yeast. In this recipe we have used active dry yeast. Active dry and instant yeast can be used in the recipe without proofing, but I recommend to proof it so that you come to know if the yeast is good to use or not. If it’s not fit for use, then you won’t see air bubbles in it.
🔸Proofing the dough is a step in bread making where the dough is covered with a cling wrap or wet cloth and kept at a warm place so that it activates the yeast and doubles the size of the dough by incorporating carbon dioxide in it.
🔸Proofing in bread industries is normally done in a proofing chamber. However you can create the same humid and warm conditions without a chamber at home.The best place to proof your dough is in microwave. Keep a bowl of water in a microwave and heat it for one min, then put the dough bowl in the microwave along with it. Close the door and and switch off the microwave.
🔸Cover the dough with cling wrap or wet towel everytime you keep it for proofing, or the dough might become dry.
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