Resting Time : 2 hour
Baking Time : 35 to 40 mins
Ingredients:
All Purpose Flour / Maida – 3 cups
Dry Milk Powder – 1/3 cup
Melted Butter – 3 tblspn
Warm Water – 1 cup
Sugar – 2 tblspn
Dry Yeast – 1.5 tsp
Salt – 1.5 tsp
(My 1 cup measures 240 ml)
Method:
Grease a 9×5 inch loaf pan with oil and set aside.
Take flour, milk powder, salt in a bowl and mix well. Set aside.
Take warm water, sugar and yeast in a bowl and let it sit and rest for 5 mins. Add in melted butter and mix well.
Now pour this in the bowl and mix well to a soft dough. Transfer the dough to working surface and sprinkle with lots of flour and knead for 5 to 8 mins till the dough is smooth and soft.
Now take this in a oiled bowl and oil the dough as well. Cover and let it rest for 1 to 2 hours till it is doubled in size.
Now knead it once and spread it evenly. Roll it tightly and place it in a oiled loaf pan,, cover and let it rise for 45 mins to 1 hour.
In the last 15 mins of rising, preheat oven to 180 degree C.
Now brush the top with milk and bake it in a preheated oven for 35 to 40 mins.
Remove it and let it rest in the pan for 5 mins.
Now remove it from pan and cool it completely, slice and serve.
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| Take all your ingredients |
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| Grease a 9×5 inch loaf pan and set aside |
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| Take warm water in a bowl.. |
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| add in sugar |
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| sprinkle over some yeast |
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| let it sit for 5 mins |
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| mix well |
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| add in melted butter |
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| mix well |
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| Take flour in a bowl |
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| add in milk powder |
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| add in salt |
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| mix well |
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| Make a well in the center |
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| pour the mix in |
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| knead it to a dough |
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| now transfer this to a well floured surface |
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| knead it well |
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| keep kneading for 5 to 8 mins |
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| as you knead the dough will get soft and very smooth |
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| just like this |
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| now do the thumb test, press the dough using your thumb |
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| it will just bounce back |
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| place it in a oiled bowl |
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| brush the top with some oil |
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| cover with plastic wrap |
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| let the dough rise |
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| punch down the air out |
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| remove it to the surface |
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| spread it lightly |
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| now roll it out |
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| roll it pretty tightly |
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| roll |
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| now it is rolled up |
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| pinch the edges |
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| place it in a oiled loaf pan |
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| brush the top with some oil |
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| cover with plastic wrap and let it rise |
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| now it is risen |
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| a close look.. |
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| brush the top with egg or milk |
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| bake till done |
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| look at that wonderful loaf |
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| cool it, slice and serve |
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| YUM |
Dear aarthi
Thankx a lot for the neat explanation of basic sandwich receive. I have a doubt I don't use milk powder so can I use milk if so could you be kind enough to direct me reg quantity thankx in advance
Ramya sreekanth
Is there an alternative for milk powder or can we go ahead without it… How is this recipe different from your white bread recipe?
I have a Morphy Richards 55lits otg. There are 2 baking options one bottom element with fan and the other without fan. I don't get a brown colour on my breads. Is there anyother setting .
Wats d alternative of yeast
i did this but my dough not raised like urs but it raised little only.while cutting its gets broken .Tell me the reason arthi
I arthi
I tried this bread twice in past 2 months. Both the times it was a superhit no fail recipe. Thank you…
I’m a regular follower of your recipes and vlog.
I tried your keto bread and chicken soup too.. both were nice.
Can I bake this in pressure cooker? If it so, need to bake for how many minutes?
Thank you very much for the recipe. Would love to try this 🙂
Looks really good.I love bread too but none that I have baked came out well enough.Will try your recipe.Hoping it's a success. Thankyou for sharing.Pictures and instructions are very clear.
hi.. can i replace milk powder with boiled milk?
Superb. Nice presentation. Very delightful to see how the bread was made.
You are really awesome aarthi..love ur recipes soo much..thank you for this wonderful loaf…:)
Bread looks so soft and spongy. Perfectly done.
This bread looks perfect ..inviting
Hi aarthi.. What happened? Can't see u for a long while..
Hi aarati.where r u?
@Anonymousi am back from a vacation..you will be seeing post regularly from now onwards
@Anonymousmilk powder will result in this soft texture bread
@Chitra Shivaramakrishnanthe texture is great and gives you perfect slice and good for sandwiches
@Anonymousno alternate for yeast
@sarai think ur yeast is not activated enough
@Anonymousyes u can, same time
Hi aarthi,
Your yeast mix does not look frothy but u made the bread.is it ok?
Because mine is also not frothy looking and still.can i go ahead.
pls reply.
@Anonymouswhen u are mixing the yeast in water..u will see some moments in the yeast. this is how you know that the yeast is active..
i have a 24 ltr morphy richards otg. when i tried to bake this bread i first kept it in bottom rack, the bottom of bread got burnt. second time i tried keeping it in center rack. this time the bread touched the top rods and got burnt.and it also browned very quickly on top. how should i place the bread tin. i am not able bake a decent loaf. what shud i do.
@durga kalyanu can keep it center rack and during half way through the cooking time cover the top with foil, dont cover it completely, just place a sheet of foil on top.
excellent
Hi i have a 24l otg.What wud b the correct loaf tin size for it?How to change the quantity of ingredients?
Can I use circle cake mould in my Morphy Richards otg oven
I have 8.5×4.5 pan. Can I try the recipe with that pan?
yes you can