I had joined the Culinary Interest group in the nearby community center. We have 2 hour class once in two months.We have free lessons run by foodies with same interest. For my first class, I made this snack size milk squares to share with my new friends. All were amazed to taste such soft and eggless bread and some were asking for the recipe too.

For the second class I conducted a free demo to make the black forest cake and some chocolate truffles to celebrate the Christmas season. I had already posted the photos of it in my Facebook page.

Ingredients:( Serves 15 ,as a light refreshment with tea)
Bread flour- 300 grams (2 ¼ cup)
Instant yeast- 1 tsp
Skimmed milk powder- 1 tbsp
Milk- 1 cup ( at room temperature or heat it until its slightly warm but not hot)
Sugar- 2 tbsp
Salt- ¾ tsp
Butter- 30 grams
Method:
Mix all the ingredients except butter in a large bowl.
Add few more tablespoons of water if required to get a soft dough.
Now add in the butter and knead until its soft and elastic for about 10 minutes.
Cover with a damp cloth or a lid and let it rise until double in size for about an hour.
Knock down the air and roll it into a ¾ inch thick rectangle to fit the pan.
Cut it into 35 equal portions of to the size that you prefer.
Let it rise until double for about  30 to 40 minutes.
Brush with milk and then bake in a preheated oven for 10 minutes at 200 degree C.
Transfer to a wire rack and cool completely before storing it.

 Linking it to Yeast Spotting.
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