I recall from my childhood days that most of the bakeries in our city used to bake fresh bread in afternoon. We used to pick some up on our way to home from school. Slowly people started baking at home based on recipes from magazines, TV shows, the internet etc. A freshly baked bread’s aroma and texture are very inviting. It was amusing to read that some places organize bread making workshops as good stress busters – kneading/punching/tucking the dough. Preparing food itself is healthy – cool!
Measurements are very important. Make sure to time the proof (see below) carefully. If saved in a good air-tight container then it’ll not become hard and stay fresh longer.
- All purpose flour / maida – four cups
- Salt – one tsp
- Sugar – two tsp
- Olive oil – four tbsp
- Instant dry yeast – two tsp
- Warm milk – one cup
- Water – one-fourth cup or more
In a large mixing bowl, dissolve yeast, sugar in milk. Now add salt, flour, and water. Knead until smooth and elastic (it took 5mins for me to make a smooth dough and smear a little oil on your hands). Smear oil and cover it and keep it a warm place for two hours or until dough becomes double. After the dough has risen, knead it a few times. Divide the dough into two equal parts.
One part to make pav bread and other one garlic rolls.
To make pav bread, take one-half and divide the dough into equal parts and roll them into a small smooth rounds and place on a greased baking tray. Cover and let the dough proof for one hour.
Preheat the oven to 350 degrees F. It becomes double in size, smear some oil and bake them for 8 to 15 mins. Ready hot hot pav…
Procedure to make garlic rolls
Take the other half and roll the dough on floured surface. On top of it sprinkle grated garlic, paprika, dried parsley and dried basil. Smear little oil and roll it and cut two inches and press gently press and place them on a baking tray and bake them for 8 to 15 mins.
15 to 20 mins