This recipe was given by one of my good friends. When I was reading the recipe ingredients I did a huge mistake. I never thought that this recipe will be a huge success. Instead of 610g I have said 110g. My apologies for the mistake.
Please use 610g bread flour for the dough.
This bread is a very soft Asian bakery style bread. If you follow all the steps its so easy to make. Can do several adjustments. If you don’t like sweet bread you can always adjust the sugar level up to 20g. Nothing will happen to the bread. If you cant find or dislike milk powder add 50g flour instead of milk powder. Changing that step will do no harm to the recipe.
If you have plenty of time for baking reduce the yeast to 12grams. Instead of whipping cream add melted butter. Even if you have an allergy to milk or lactose free add water instead of milk. The bread still comes the same way as in the picture.
When making bread all you want to be is patient. Kneading is the other major thing in bread making. Even if you hand knead or even use a machine the process have to be rhythmic and about 20 minutes at least with out stopping. So that way the bread becomes soft and fluffy.
Making the roux is the other major thing. There few different ways of doing it. The correct way is adding water and flour in to a pot. Stir well and cook on the stove until thick. The other way is adding boiling water to the flour and mix well. before I used to leave the roux covered and in fridge. Now I add it after an hour. Both ways it does the same job.
Please try different alterations and make your own with different flavours. Try adding a banana or coconut for a variation.
This stays 3 days out or you can freeze for future use.
Home made Milk Bread (Very Soft & Easy)
- 610g Bread flour
- 120 g Sugar
- 20g Yeast
- 50 g Milk Powder
- 2 Eggs
- 1 cup of milk
- 100g whipping cream
- 6g Salt
For the roux
- 1 cup of water.
- 1/3 cup Bread Flour
- Make the roux. Add four to the water and cook several minutes until it becomes thick.
- Leave it to cool.
- Add all the ingredients in to the mixing bowl except milk.
- Add the prepared roux in to that.
- Start kneading adding milk little by little.
- Knead the dough for 15 minutes.
- After kneading cover it with a damp cloth and leave in a warm place to double in size.
- Punch down the dough and cut in to 6 equal size pieces.
- Then spread the dough take one corner to the other and overlap it.
- Reapeat the same process.
- Then roll it from one corner to the other.
- Then put them on a prepared loaf pan to prove till double in size.
- When it is double in size egg wash.
- Bake on 180 about 30 -40 min.
Flat breads or wraps are very simple and easy to make. I always use this simple recipe to make wraps with whole meal flour. If you use wholemeal flour only thing is you will need extra water for kneading.
Try adding different ingredients to the dough to make it healthy as possible. I use the kibble mix or even soy and linseed, sesame, wheat germ or flax meal. While you are enjoying a healthy wrap gets lots of fibre and nutritions too.
Leaving the dough to rest helps to make nice and even wraps. Rolling becomes much easier too. You can add any oil to your choice. i like using coconut and olive oil always to get the benefits.
My mum used to add some green leaves to it to make the flat breads more healthy. Filling can be done according to your personal choice. If you like meal or fish can add them while vegetarians can have options like tofu or pickled vegetables with the fresh veggies. Even this bread can be used with dips or curried to dunk in.
You need to be near the solve all the time. I have a friend who uses her sandwich press to make square or rectangular roti as she is so lazy to stand near the stove. 😀 Isn’t that a clever idea. 😀
- 259g Plain flour
- 130ml water
- 35ml oil
- Add flour, salt, oil and mix well adding water.
- knead 2-3 minutes.
- Leave to rest.(about 15 minutes)
- Make balls and leave again to rest about 5-10 minutes.
- Take one out flatten as thinner as you can.
- Put it on a hot pan and cook both sides. Apply oil for crispier breads.
- Fill with salt if you are vegetarian and add meat or fish as you wish.
Falooda is one of the most beautiful drink that you can find almost every restaurant in Sri Lanka. Almost every day is a warm day there and falooda has a good market every day. The unique taste to its own, make this drink a real time favourite to any one. The colour of the drink is very attractive too. Not only it helps stop the thirst it can stop your hunger too.
I have uploaded a recipe about falooda too. Its not only a drink its a dessert too.. when you select fruit and dried fruits for the falooda think about the taste as well as the colour. Colours plays a major part of this dessert. So if you choose dates like me it need to be fresh or if dried needs to wash and soak before cutting.
How to Make the rose syrup/Sherbet Syrup
If you love baking and experimenting different types of dough try this strudel dough. You need to roll it to very thin pastry which will become very flaky and crusty after baking. This dough is very pliable . You can use it for savoury dishes too.
This dough has no yeast. If you do this dough and try this recipe you will never go for shop bought pastries.
For the strudel dough
- 375g All purpose flour
- 185 ml Luke warm water
- 1/2 Tsp Salt
- 1/4 cup olive oil
- 1 Tsp vinegar
For the Filling
- 4 large Apples peeled & sliced
- Juice of half a lemon for stop browning apples
- 1 Tsp Cinnamon powder
- 100g Sultana
- 50g Sugar
- 50g Corn Starch/potato Starch/bread Crumbs
- Peel and slice the apples . Add lemon juice to stop browning.
- Add all the other ingredients and mix well. Leave aside.
- Add bread flour olive oil , vinegar, salt with water mix and knead several minutes.
- Leave 10 minutes to rest.
- Roll the dough to a rectangular shape as shown in the video.
- Sprinkle the mixed apples and roll from one end to the other.
- Brush some butter and bake on 180c until golden brown on top.
- Sprinkle some icing sugar when cool.
- Serve with cream and ice cream.