Pav for Pav Bhaji

All purpose flour or Maida - 7 cups
Dry yeast - 7 grams or 1 package
Warm water - 3 1/2 cups
Sugar - 2 tspn
Salt - 1 3/4 tspn
Butter - 7 tspn
Milk - 3 tspn

Dissolve the dry yeast in warm water along with sugar & leave it in a warm place for 10 minutes. The water should be lukewarm & not too hot. Hot water will kill the yeast. Sugar is needed to make the yeast active. After 10 minutes the yeast mixture will look frothy.

Now add the salt & flour. Mix them together & knead them well for 10 minutes. Kneading helps the gluten to form. Gluten is a protein which gives the dough its elasticity & it helps to hold the air while baking. The dough may be sticky, but don't bother about it. The extra moisture helps to get softer bread.  Finally mix the melted butter & finish the kneading.

Transfer the dough to a bowl & cover it with a lid. Let it sit for an hour or till the dough doubles in size. After the dough doubles in size take it out & punch it down to release the air. Spread some butter in a cookie sheet & dust it with some flour. Make the dough into equal sized balls. The dough may be too sticky to make a ball. Take a glob of dough & roll it over some dry flour as you do for chappathi. Do not knead it with the flour. Arrange the balls in the cookie sheet such as the sides of the balls touches each other.

Cover it with a wet towel or plastic sheet & leave for another hour. After an hour the balls will be doubled in size. Now brush some milk over the balls. Preheat the oven to 375 degree & bake the bread for about 20 to 30 minutes. After 20 minutes take it out from oven & insert a tooth pick into it. If  the dough sticks to the toothpick, put it back in the oven for some more time. If the toothpick comes out clean then the bread is ready to take out of the oven.

Enjoy the bread with subji or the vegetables. Bhaji recipe is available here.

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