In my journey of learning to bake-a rather short one so far I began with Bread.Growing up in a strictly vegetarian household-one that does not allow the using of eggs,Bread was one of the things that I could make without a problem…at least on paper.
After making the basic loaf ( one that I hope to put up soon)a few times, I found a recipe for an Indian favourite-The Pav. Available at any roadside stall with a delicious array of choices-samosa pav,vada pav,misal pav,pav bhaji etc.The Pav forms a basic of the street food many of us thrive on.I decided to put up this recipe first though because I’ve kind of grown irritated with in my many attempts to get the loaf just right.I’ll try again tomorrow.
The pav recipe I followed was simple and gave me exactly what I wanted.Soft,delicious pav.
Unfortunately the shape ended up a little more like a bun than Pav.But it’s alright.Slather it with butter when they’re hot out of the oven and it’s not really the shape you’re concerned with anymore.
Pav(similar to Scottish morning rolls)
Adapted from Piece of cake-A newspaper column.
450g all-purpose flour (maida)
2 tsp salt
1 sachet of fast-action yeast(or you could use about 4 tsps dry active yeast like I did)
150ml of water
150ml hot milk
A little extra cold milk for brushing
In a large bowl, mix together the flour, salt, sugar and yeast.
Add the butter and use your fingertips to blend it into the flour mixture. Pour in the milk and whey/water mixture and mix to form a rough dough. Cover the bowl and leave for 10 minutes in a warm place (If it’s cold or if you’re just impatient to get started heat a cup of water in the microwave for 30 secs and then just keep the dough in there.). After 10 minutes, you will see that the dough has already started to seem more elastic—the yeast has done its work without any arm-numbing kneading.
Turn the dough on to a lightly floured board and knead gently for about 10 seconds until you have a smooth ball of dough. Put the dough into a clean, lightly oiled bowl, cover with a tea towel and leave for about 1 hour until it has doubled in size.
Take the dough out of the bowl and knock the air out, then cut into 12 pieces. Knead each piece into a smooth ball, then place in a lightly oiled tin or baking sheet.
I made them almost double the normal size,you should get about 12 otherwise.
Cover again and leave until the pav have doubled in size—this will vary according to how warm your kitchen is. The pav would have stuck together as they expanded. Brush the tops of the pav with a little milk.
Preheat the oven to 220 degrees Celsius. Bake the pav for about 15 minutes until the tops are brown. Let the pav cool slightly before tearing into them.
Pav doesn’t stay well so make sure you consume it either on the same day or the next.
Unfortunately the last picture didn’t come out too well,however I was rather happy with the Pav as a whole.