Скачать или смотреть Homemade Fluffy Bread! होमेमेड वाइट ब्रेड!

You will surely forget your store bought white bread after trying out this recipe! Learn how to make light and fluffy white bread with minimal ingredients. They are perfect for toasts and sandwiches and I can’t wait for you to try out!

Timestamps/Chapters:
0:00- Intro
0:27 - About the recipe
0:29 - Ingredient List
0:43 - Tangzhong or Water Roux
1:38 - Dough Process
1:49 - 1st Proof
1:52 - Knock Back & Shaping
2:37 - 2nd Proof
2:48 - Bake Time
2:57 - De-moulding & Slicing
3:11 - Taste Test
3:29 - Thanks for Watching!

Ingredients :
Flour/ Maida - 2 + 3/4th Cups/ 400g
Warm Water - 3/4th Cup/ 180g
Salt - 1 Tsp/ 7g
Instant Yeast - 2 Tsps/ 8g
Milk Powder - 3 Tbsps/ 30g
Sugar - 1 Tbsp/ 15g
Oil - 2 Tbsps/ 30ml
Flour/ Maida - 3 Tbsps/ 32g
Water - 1/2 Cup/ 120g
Milk Wash
Oil for Brushing

Process :

Heat up some water in a saucepan & add in the flour - mix it constantly until it thickens and forms a lumpless paste
Take the mixture off the heat and transfer it to a bowl - allow it to cool down completely - this paste is known as ‘Tangzhong’ or ‘Water Roux’
In a mixing bowl, add in the flour, instant dry yeast, sugar & salt - give it a mix
Form a well in the centre & add in the warm water, oil, previously prepared water roux & bring the dough together
Knead the dough for 3-4 minutes until it comes together & forms a dough ball
Cover the bowl with a plate or plastic wrap & allow it to rest for 20 minutes
Once the dough has rested, transfer the down to a flat surface & knead it well for atleast 10-12 mins until it becomes smooth & pliable
After kneading for 10-12 minutes, take a small portion of the dough & stretch it carefully using your fingers - if the dough holds it shape without tearing, your white bread dough is well kneaded & ready to rest. If the dough tears, knead it for a few minutes and try this test again - this is known as the ‘Window Pane’ test
Round up the dough, transfer it to a clean, greased bowl & cover it with a plastic wrap - Allow the dough to prove at a warm spot for 35-40 mins/ until it doubles in size
After the dough has doubled in size, sprinkle some dry flour on top of it & knock back the dough
Transfer the dough to a clean, flat surface & flatten it out
Carefully, roll the dough out in a rectangular shape - the breadth of the rectangle should be of the same size as the length of your bread tin
Roll the dough into a log as shown in the video, pinching it tightly after each roll
Once a log is formed, pinch both the sides of the log as well & transfer it to a greased bread loaf tin - the dimensions of my loaf tin are 7.5 x 4 inches
Press dough the dough evenly using your fingers - apply some oil on the top of the dough, cover the tin with a piece of cling wrap & allow it to prove in a warm spot for another 40 mins - 1 hour/ until it doubles in size
Once the dough has proved, we’ll brush the top surface with some milk & bake it at 180C for 30-35 mins
Once baked, de-mould it & place it on a wire rack & allow it to cool down completely before slicing it
This White Bread is quite versatile - enjoy this in sandwiches, toasts or absolutely anything 🍞♥️

Music:    • royalty free lo-fi vlog music | best songs...  

Connect with me:
Instagram:   / salonikukreja  
Pinterest:   / saloni_kukreja  
YouTube:    / @salonikukreja  
Facebook:   / foodofmumbai  
Twitter:   / salonirkukreja  

#Bread #HomemadeBread #Soft #Fluffy #WhiteBread #Baking #Baker