Super soft bread
Delicious home baked soft bread that you will keep baking again and again .
Prep Time
2hours
Cook Time
20 minutes
Prep Time
2hours
Cook Time
20 minutes
Instructions
  1. Take a large bowl, add the warm milk , sugar, yeast , allow yeast to activate . then add other ingredients , using a wooden spoon or use your mixer
  2. Mix well with a wooden spoon in bowl itself, initially the dough will be very sticky but on stirring with the wooden spoon it will come together, no need to tip the mixture now on to a work surface but work in the bowl itself . it soon becomes less sticky. This is enough , if the dough comes together leaving sides of the bowl , but not very smooth , as we are going to allow it to proof and knead again .
  3. at this point you can cover the bowl with a cling wrap or cloth and allow dough to proof for about an hour or till it doubles
  4. After the dough looks a bit doubled, now take it to a floured surface , with floured hands, spread the dough with both hands, stretch gently . and add about 4 tbsp butter in the centre of the dough , cover it up , now knead this dough on a work surface , without adding flour till the butter and dough mixtures combines well and will soon forma smooth ball, check my Pav buns video for method of kneading .
  5. initially the dough will be very sticky, keep working your palm on the dough in a vertical movement dragging the dough gently in up down motion , keep the kneading in one direction. soon the dough start coming together.
  6. you can wet your palm and continue to turn and shape the dough till it becomes non sticky , allow this ball of dough to rest for an hour or till it doubles.
  7. after the dough has doubled, take it to a lightly dusted floured counter, divide the dough into two smooth balls. ( no kneading here , just shaping only ) allow these shaped balls to rest for further 15 minutes to give time to relax the dough .
  8. Here we are not making individual balls like dinner rolls,rather , shaping the dough into a rectangular log shape . after 15 minutes, shape each ball into a rectangular log depending on size of your bread pan , stretch dough by using a rolling pin, rolling up into a tight roll holding both ends , pinch seams in centre and tuck the ends .
  9. Now with a knife , slice off the log into desired size, which will become individual bread slices or rolls after baking . slice off completely and gather the log of sliced pieces and place into the prepared greased pan which must be greased with butter or oil . Make sure the log of sliced bread will sit snugly so that they rise well on baking an d the pieces will join during baking . no need to leave gaps .
  10. After setting the bread in the pan, allow to proof for an hour or till it doubles or well risen . Prepare another pan with similar log of sliced bread dough and keep for proofing . Halfway through , preheat your oven to 180 degrees C and bake the now risen bread for 20 minutes or till done when the top of the breads look brown. before baking dont forget to give a milk wash gently on top .
  11. After the bread has baked, remove from oven , cool on a rack and brush with melted butter on top . allow to cool before you tear off the bread for individual slices .