Wednesday, March 4, 2015


Flour - 1kg (Keep some aside for flouring the kneading surface)
Sugar - 50gm
Instant yeast - 12gm
Salt - 20gm
Butter/margarine - 20gm
Water - 400 to 500ml
Oil to grease the mould

Easy tip: It may be helpful to know that ~3gm=1tsp

Special requirements

A fairly large flat surface for kneading the dough
A greased pan for letting the dough rise
A bread baking dish
Cling wrap or a moist muslin cloth
A brush to grease the bread


  • Knead all the ingredients into a soft ball. The dough should be tacky but not sticky.
  • Place the dough in a slightly greased bowl, cover the bowl with a cling film or damp muslin cloth & allow it to rise at room temperature for about an hour, or until it doubles in size
  • Scrape the dough onto a well floured surface. Tap the dough to deflate the air
  • Shape the dough into a loaf and place in a greased loaf pan

  • Allow it rise again for about 45 minutes
  • preheat the oven to 200 centigrade and bake the loaf for about 20-30 min till golden brown
  • once the loaf is out of the oven, brush some oil on the surface of the hot loaf
  • Allow it to cool. Slice. Smear butter & eat.

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