This is a lovely bread ,very,very soft . The

texture is super awesome .

I made the roux ( flour cooked with water) the

previous night .

Mixed the flour in the morning,the dough

proved quick,due to the wild summer .

Breakfast was loved by all !

I want to specify that I used ghee not butter .

Trial turned successful!

Flour measurements may vary in each one’s

method of kneading.Next time I will post the

dough photos . Morning hours I want to finish

everything fast,so failed to take photos of the

dough .

Moving on to the recipe

INGREDIENTS

4 cups all purpose flour

2 tsp instant yeast

2 tblsp milk powder

1/2 cup milk

1 tsp salt

2-3 tblsp ghee

1 egg ( optional)

1 cup roux*

METHOD

Mix all together except the ghee and knead well

till the dough doesn’t snap when you pull.

Add ghee and knead again for 5 minutes.

Cover and allow to prove double.

Punch down the air in the dough and divide

into portions .Make into any shapes you prefer

and place in a bread baking tin.

Cover and allow to prove in the tin for the 2nd

time.

Egg wash the tops and bake in a preheated

200C oven for 20-25 minutes.

For the roux ( rough measurements)

2 cups water

1/4 cup all purpose flour

A pinch of salt

Heat water and add the flour and cook till it is

thick . (2-3 minutes). Allow to cool thoroughly

and use.