Hey guys! The recipe I am posting today is of part wheat part refined flour. You can make it using full refined flour also. The jam is readymade. This bread is very easy to make and tastes really yummy with jam or peanut butter. Toast it lightly before serving. Lets get cooking….
Ingredients:
Wheat flour – 1 and 1/2 cups
Refined Flour/Maida – 1 cup
Salt – 1/2 tsp
Dry Active Yeast – 1 and 1/2 tsp
Lukewarm Milk – 1 cup + 2 tbsp
Butter – 2 tbsp
Sugar – 1 tsp
Jam – 5-6 tbsp
Milk for brushing
Refined flour for dusting
Method:
1) In a big bowl sieve together the wheat flour and maida. To this add the salt and mix it well.
2) In a small vessel take the lukewarm milk, sugar and yeast and stir it a little. Cover and keep it aside for 10 minutes to let the yeast bubble. (Take care that the milk is neither too hot nor col. You should be comfortable to dip your finger in the milk without burning it or else the yeast will die).
3) After ten minutes check the yeast it will have formed a foamy layer on top. This means the yeast has activated well. If the yeast has not bubbled you need to throw the mixture away and start again.
4) Add this yeast mixture to the flour mixture and knead it into a loose dough. Add the butter after kneading it for 5 minutes and add the additional 2 tbsp milk also at this stage and knead it again for another minutes till it becomes little smooth. Cover this with a plate or cling wrap and keep it in an warm undisturbed place (preferably inside your oven, without switching it on) for an hour.
5) After an hour the dough will have doubled in size. Punch it in between to release the gas. Dust a little flour on the platform take the dough out on it and knead it well for 10 minutes till the dough is completely smooth.
6) Now roll the dough using the rolling pin in an one inch thick circle and apply jam all over it. Now roll the circle vertically forming a pinwheel. From the side press the pinwheel into a cylindrical form to the make it roughly the size of your baking tin.
6) Take the bread baking tin (rectangular in shape)and place the dough in the tin. Again place this tin in a warm place (do not cover the tin),for second proving, for another half an hour. After half an hour the dough will have risen and will fill the gaps on the side of tin.
7) Now brush the top of the bread with some milk and bake in a preheated oven, preheated for 10 minutes on 190 degrees, for 15 minutes at 190 degrees. Once done brush the top with butter immediately and cover with a cloth. Let it cool down completely before de-moulding and cutting to serve.
This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla and sponsored by Queen’s Brigade
Cooking with Shail 
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