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
Moving on to the recipe
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*
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
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