Home Made Super Soft Bread | Super Soft Bread Recipe | The Baking Twist
#Homemade #supersoftbread #bread #Breadrecipe
List of key ingredients:
1. All Purpose Flour(Maida)- 250 Gms
2.Milk Powder- 1/4 Cup
3.Powder Sugar- 2 Tsp
4.Curd 1/4 Cup
5.Yeast 2 Tsp
7.Milk -1 Cup
8.Oil – 1/4 Cup
9. Butter 2 Tsp
10.White Till 1 Tsp
According to history, the earliest bread was made in or around 8000 BC in the Middle East, specifically Egypt. The quern was the first known grinding tool. Grain was crushed and the bakers produced what we now commonly recognize in its closest form as chapatis (India) or tortillas (Mexico).
Did you know that the Egyptians were skilled beer brewers? It’s thought that their brewing expertise combined with the warm climate, produced the world’s first sourdough…through their adding wild yeast to the bread mixture. Booze and bread, people.
Throughout the world, in the following centuries, countries developed their own versions of bread. Some leavened, others not. Romans invented water-milling around 450 BC and as such, they took bread to what was subsequently regarded as an art form. Interestingly, the richer Romans considered whiter bread as higher quality and more suited to the educated and wealthy.
Likewise, in British medieval times, bread baking became quite the status symbol. The upper classes preferred fine, white loaves, while those of poorer status were left with the rye, bran and coarser breads.
We have no ancient baking tradition in India and no history of ovens.
So bread came to India from abroad, using two different routes. The first was through Goa. The Portuguese, who conquered the region, missed their own bread. But they found no ovens, no maida and no yeast. So what were they to do?
An ingenious Portuguese baker created the Goan version of the Portuguese pao. (That, by the way, is where our name ‘pav’ comes from.) Instead of maida, he used aata or whole wheat flour. Instead of yeast, he added a few drops of toddy to help the fermentation process. And because proper ovens were hard to come by, he used a simple, improvised oven with a hot surface. When the dough was fermented and ready, he shaped it into a roll (or a rectangle) and put it on the surface. It usually took between five to fifteen minutes and the pao was cooked. (Ananda Solomon, who has studied the cuisine of Goa, compares it to cooking a pizza.)
As time went on, the Portuguese went beyond the basic pao and began to bake a variety of breads in normal ovens. And even today, the many breads of Goa still correspond quite closely to the Portuguese originals.
There was a second route that bread took on its journey to India. There was no maida tradition in ancient India. All the evidence suggests that refined flour (required for more elaborate breads and pastries) came to India from the Middle East as did the oven.
Reference and courtesy:
Original of the video here