Wheat Flour: 2 cups
Yeast: ¾ tsp
Sugar: 1 ½ tbsp.
Warm milk: 1 ½ cups (or as required to get smooth dough)
Butter: 2tbsp + while kneading
Water Roux: 2tbsp (Add 1tbsp wheat flour to ¼ cup water and cook till you get it to custard consistency, it should be at room temperature)
Sesame seeds: needed
Egg: for egg wash
Method Of Preparation
In a bowl add yeast, sugar and ¼ cup warm milk. Keep aside for 10 minutes or till it get fermented.
Add butter to warm milk (milk should be warm enough to get the butter melted)
In a bowl add wheat flour, water roux, milk butter mix, fermented yeast and salt.
Knead to form smooth and soft dough. (the dough should be slightly sticky and apply oil/butter on hand occasionally and knead well)
Place the dough in an air tight container to about 1- 1 ½ hours or till it doubles the size.
Divide the dough into equal sized 4 or 5 balls.
Shape it to a round and slightly give a press and place it on the greased baking tray.
Apply egg wash on to each ball and sprinkle sesame seeds.
Cover this again with a damp cloth to about 15-25minutes.
Pre heat the oven and bake at 1700C to about 25-30 minutes or till you get it done.
Cool on a wire rack, place in tissue lined bowl while it is warm and cover it with a tissue so that the bread don’t go hard. Lining the bowl with tissue will avoid bread becoming soggy too.
Tips for making soft bread
Make sure the yeast is not expired.
Water should be blood hot (not too warm) (this will avoid the yeasty smell of the dough)
While kneading use warm milk in which butter and oil is added, this increase the softness.
The dough should be sticky, hard dough will make the bread hard.
Don’t keep the dough for more hours. (This will avoid the yeasty smell of the dough)
Water Roux have made the bread very soft. So my advice is to try out making any type of bread by adding water roux.