BREAD
-TARAN SONI
We eat many types of bread like brown bread, white, Fruit bread, etc. But today we will talk about the white bread which is used in many thinks like cake, sandwich, etc. The bread was originated in Egypt in the early 19th century and at that time the bread is made up of grass grains because the wheat was very expensive to grow and everyone is not able to grow wheat. At that time the size of the bread is almost 6 inches by 4 inches.
Now we will talk about how the bread comes in India. At the time when the Portuguese went to Goa they try to make something new with oven they take flour and yeast and mix it then add water and make a dough with it and then they make round shape bread. They give tha name Goa pav and then from Goa it spread in Bombay at that time it was made in Muslim bakeries and they make it in different shapes when it spread in Bombay and the time passed they make many things with bread like keema pav, pav bhaji, vada pav, and many other things after some time passed more they discovered many things like bread cake and sandwiches
The journey of bread and butter it does not just end at our tables. The variations and up-gradation keep our bread roots safe to explore more revelations between the different types of bread. Let’s create some soft and fluffy memories like our bread loaf at home and don't forget to share with your friends and family members.
Some other names of bread
= Poland - Bagels
The Bagels are the ring-shaped bread which is commonly eaten in the Breakfast with cream cheese, jam, etc.
= France _ Baguette
The Baguette is a long loaf of bread commonly served with butter
= Italy - Breadsticks
The breadsticks are long thin sticks of bread commonly served as appetizers
= India - Double roti
INGREDIENTS
· 255gm Refined flour.
· 15 gm Milk powder.
· 10 gm Castor sugar.
· 15 gm Fat.
· 150 ml lukewarm water.
· 5 gm Salt.
· 10 gm Yeast.
· 10 ml Oil
Baking Temp -210°c
Baking Time- 30 min
Method
1. Take a bowl and dissolve the yeast in lukewarm water and also add sugar in it and allow it to proof
2. Sieve the flour and mix salt in it
3. Add yeast ferment water in the flour
4. mix it well with flour and ferment water and start kneading the bread dough until it become soft Take a bowl and well-oiled the bowl and cover the dough with damp cloth and allow it to rise until it become double in size
5. Punch Dough down knead for a few minutes
6. Shaped it into the loaf
7. Take the rectangle shape mould and oiled it well
8. Allow it to bake
9. When remove from oven brush over with melted fat
10. Sliced it when the loaf is cool
Precaution
· Kneading should be done well
· Don't over proof it
Standard
· It should have good value
· It should be light brown
Let’s create some soft and fluffy memories like our bread loaf at home and don't forget to share with your friends and family members.
THANK YOU
