A soft and puffy Indian style bread recipe made with plain flour and dry yeast. basically, it is very similar to the dinner roll, but softer without crisp texture. it is ideally served with pav bhaji, misal pav or vada pav but can be served with any choice or curry or even bhurji recipes.
For a soft and spongy eggless ladi pav recipe is the kneading of plain flour dough after it is mixed with yeast. give a proper 10-15 mins of kneading and use both your hands.
you can also use the bread or atta maker to knead the dough. secondly, once the dough is properly kneaded, allow it to rest for 60 minutes so that raises and gets the shape.
in addition to it, once the dough is shaped to balls and transferred to the tray, it has to be rested again.
finally, before putting the tray to baking oven, do not forget to brush the balls with milk or butter to get a nice colour.
I went ahead made these fish shaped bread, just for fun. My kids enjoyed it very much.
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- 1¼ cup milk, warm
- 2 tsp sugar
- 7 grams dry yeast
- 3 cup (450 grams) maida / plain flour
- ½ tsp salt
- 2 tbsp butter, softened
- 1 tbsp milk powder
In a bowl activate the yeast by combining 1 cup milk, 2 tsp sugar and 7 grams dry yeast.
add maida, milk powder and salt.
knead until the dough turns soft.
Add 2 tbsp butter and knead the dough.
Cover with cling wrap or cloth and rest for 2 hours in a warm place.
Punch the dough and knead it slightly to remove air incorporated.
Place the balls into a greased tray. place them leaving equal space in between.
Brush the dough with milk without damaging the balls.
Cover with cling wrap and allow to rest for 20 minutes or until the dough reaches the brim of the tray.
Preheat and bake at 180 degree celcius for 20 minutes, or until the pav turns golden brown from top.
Once the pav is out of the oven, rub with butter to get a shiny look.
Cover with a wet cloth to get a super soft cloth and allow to cool completely.
Enjoy ladi pav in preparing pav bhaji.