Ingredients:
1 cup warm water (200 ml)
1 tbsp yeast (10 grams)
4 tsp sugar
1/3 cup vegetable oil (60 ml)
1 cup warm milk (200 ml)
1/2 tsp salt
5 cups of flour (600 gr) + ~30-50 gr to work with dough
100 gr butter
Method
In warm water add yeast, sugar and vegetable oil.
Stir it well, cover the vessel with a lid for 10 minutes.
In another vessel mix milk with salt, stir well, add to the well risen yeast mixture.
Stir well, add sieved flour, stir the dough with a spoon.
If the dough is sticky add more flour and knead with your hand,
In the vessel dust some flour, keep the dough covered to rest for 45 minutes to prove.
Transfer the dough to the table dusted with flour, knead well.
Divide the dough into 12 parts. , knead them and roll into round balls.
Cut 100gm butter into 8 parts and keep on 8 rolled balls.
Spread the butter on one ball, keep another ball on top with butter spread it well, on top keep the ball without butter, press it well, flatten the dough, from the sides fold the dough, then roll into, flatten it, put the rolled ball on the hot skillet, the shape need not be perfect, when you put, try to spread it well. Press well with your hands all around, prick with a toothpick, to let the steam out.
See that it doesn’t burn in 3-4 minutes, turn it carefully to cook on the other side till golden.
repeat with the rest of the dough in the same way, you'll get 4 thick, soft butter bread to enjoy.
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