White Bread Dinner Rolls - Ladi Pav
Pav Bhaji Bread in Marathi approx 12 breads Health Tip : How to choose the healthiest bread? I ngredients: 3 cup All purpose Flour or Sel...
https://chakali.blogspot.com/2009/06/pav-for-pav-bhaji-how-to-make-white.html
Pav Bhaji Bread in Marathi
approx 12 breads
Ingredients:
3 cup All purpose Flour or Self Rising Flour (Note 1)
3 tsp Dry Yeast
1.5 tsp Sugar
1 tsp Salt
4 tbsp Oil
1 and 1/2 cup to 1 and 3/4 cups warm water
2 tbsp Milk
Method:
Activate Yeast
1) Take 1/2 cup warm water in a small bowl. Water should not be too hot or cold. Mix sugar in it. Add dry yeast and mix nicely, cover the bowl for 5 minutes. Yeast will activate within 5 to 10 minutes. After 5 to 7 minutes, water should become frothy. If it becomes frothy, that means yeast has activated.
Dough
2) In a big bowl, sift 3 cups flour and salt. Add yeast's frothy water, and warm water. Knead to soft dough, use some dry flour while kneading. Knead till dough become elastic (approx 3 minutes). Incorporate oil into the dough and knead for few minutes. Make a nice ball. Surface should be very smooth. Place the dough ball into deep bowl. Cover with a plate and place it to a warm place for 1.5 hours.
3) After 1.5 hours dough will rise and become double in volume. Use little Oil and slightly punch down the dough. Now divide the dough into 10 equal parts. Use little dry flour while handling. Grease a baking pan (I have used 10" dia pie bakeware) with little oil and sprinkle little dry flour. Make 10 smooth surface balls. Arrange on the baking pan. Cover with plastic paper for 30 minutes. In this 30 minutes, dough balls will rise a little.
Bake
4) Preheat oven at 370 F for 7 to 10 minutes. Brush the surface of dough balls with milk. Bake for 22 minutes. Turn off the oven, remove pan after 3 to 4 minutes. Let the bread cools down for 10 minutes.
Serve these Bread rolls with Misal, Pavbhaji, Batata Vada, Chole, Pindi Chole
Note:
1) I have used Self Rising Flour to make this bread. Self Rising Flour is a mixture of All purpose flour, salt and Baking powder. Therefore one can use self rising flour in this recipe. But some salt is already exist in this flour, so for 3 cups of self rising flour add 1/2 tsp salt. While using All purpose flour, add the salt according to the given quantity.
2) The more you knead the dough, the finer texture you will get.
approx 12 breads
Health Tip: How to choose the healthiest bread?
Ingredients:
3 cup All purpose Flour or Self Rising Flour (Note 1)
3 tsp Dry Yeast
1.5 tsp Sugar
1 tsp Salt
4 tbsp Oil
1 and 1/2 cup to 1 and 3/4 cups warm water
2 tbsp Milk
Method:Activate Yeast
1) Take 1/2 cup warm water in a small bowl. Water should not be too hot or cold. Mix sugar in it. Add dry yeast and mix nicely, cover the bowl for 5 minutes. Yeast will activate within 5 to 10 minutes. After 5 to 7 minutes, water should become frothy. If it becomes frothy, that means yeast has activated.
Dough
2) In a big bowl, sift 3 cups flour and salt. Add yeast's frothy water, and warm water. Knead to soft dough, use some dry flour while kneading. Knead till dough become elastic (approx 3 minutes). Incorporate oil into the dough and knead for few minutes. Make a nice ball. Surface should be very smooth. Place the dough ball into deep bowl. Cover with a plate and place it to a warm place for 1.5 hours.
3) After 1.5 hours dough will rise and become double in volume. Use little Oil and slightly punch down the dough. Now divide the dough into 10 equal parts. Use little dry flour while handling. Grease a baking pan (I have used 10" dia pie bakeware) with little oil and sprinkle little dry flour. Make 10 smooth surface balls. Arrange on the baking pan. Cover with plastic paper for 30 minutes. In this 30 minutes, dough balls will rise a little.
Bake
4) Preheat oven at 370 F for 7 to 10 minutes. Brush the surface of dough balls with milk. Bake for 22 minutes. Turn off the oven, remove pan after 3 to 4 minutes. Let the bread cools down for 10 minutes.
Serve these Bread rolls with Misal, Pavbhaji, Batata Vada, Chole, Pindi Chole
Note:
1) I have used Self Rising Flour to make this bread. Self Rising Flour is a mixture of All purpose flour, salt and Baking powder. Therefore one can use self rising flour in this recipe. But some salt is already exist in this flour, so for 3 cups of self rising flour add 1/2 tsp salt. While using All purpose flour, add the salt according to the given quantity.
2) The more you knead the dough, the finer texture you will get.
They looks beautiful, soft and so yumm.
ReplyDeleteThanks Happy cook for your comment
ReplyDeleteHey I made the dough into doughnuts and they were amazing!!!!!! thanx Vaidehi ur recipe is amazing!!!!
Deletewhat is note1?
ReplyDeleteLovely recipe, Vaidehi! I have made these several times and each time it has been a hit. The other recipes I have tried, also turned out excellent. Thanks!
ReplyDelete--Kanchan
thanks Kanchan
ReplyDeletehi,
ReplyDeleteam allergic to yeast, whatis substitute of yeast?
plz let me know :)
Hi
ReplyDeletebaking soda can be used to substitute yeast..I have not tried bread recipe by using baking soda
however, it wont give equal effect as yeast.
Hi,
ReplyDeleteThanks for this recipe.The pav looks delicious.Is that a cup of tea beside the pav in the first picture? Love the color of the tea. Which tea powder do you use? I can never get that beautiful reddish tinge to my tea ( I use red label tea powder).
Thanks.
Hi Sonia,
ReplyDeletethanks a lot for your comment..I tried different tea powders. but I specially liked vagh-bakari tea powder as it has strong flavor..Although the name is funny, it tastes amazing.. Don't go on the brand name :)
Thanks Vaidehi. I will definitely try Vagh-bakri now :)
ReplyDeleteHi, I used your pav recipe and it came out well. I used the kneading machine and was unsure about the way oil was to be incorporated: incorporting oil after the dough is kneaded. However the end product came out well so...:-)
ReplyDeleteThankyou for sharing the recipe!
Hi thanks for your comment..
ReplyDeleteActually you have to first form a dough and then you need to knead it again for for further. At that time you have to use grease your hands with oil and knead the dough So it will become glossy. You will feel the difference that dough is becoming light.
Thanks Vaidehi! I used the same mixer bowl to keep the dough for rising, so the un-incorporated oil was fine. Will do it with the hand method next time.
ReplyDeleteHave to check the temperature of my oven, since the texture was wonderful but could not get the outer golden glaze... did not look as beautiful as yours! :-) I used your recipe with whole wheat and soy flour and it also turned out good!
thanks..and wheat flour bread idea is really good..
ReplyDeleteHi Vaidehi,
ReplyDeleteI tried this recipe..and Lovedddddddddddddd it..we couldn't stop eating..and i am surely going to use it again.I want to try it with wheat flour too.
I m linking you up,in my post..hope tahts ok.Thanks for sharing this lovely lovely recipe.
Hi,
ReplyDeleteI tried ur recipe for pav bread.The taste was not like india pav.Is the flour different in Usa.I used self rising flour in regular store.They weren't so soft either.I did everything as per ur recipe.any suggestion.I don't where i went wrong.
HI
ReplyDeleteI wanted to use self rising powder. wanted to know whether i have to still use yeast the same qty
yes you need to use same quantity of yeast for self rising flour
ReplyDeleteHi,
ReplyDeleteI did try the bread but the color was not as dark as yours. I dont know wht went wrong. Plz advice!
Hi!
ReplyDeletei am not using self rising flour. how much baking powder shud i use?
thanks
Hi Vaidehi... This is the first time i tried making this paav from ur recipe. It came out wonderfully but the color was not as beautiful as yours. Also i used 2 and half cups of maida to 1/2 cup whole wheat flour. The bottom of my pavs turned out hard. Do u have any suggestions why this could have happened? All the same thanks a lot for ur recipe. I just loved the taste and do not have to endure the sweet taste of the dinner rolls sold here in US when i make pav bhaji or vada pav here. Thanks again.
ReplyDeleteHi Kshama
ReplyDeletethanks for your comment..
bread dough should be kneaded for longer to get softer texture. Also if the dough is stiff or even very loose, it may create problem. Another thing is try to add little more yeast.
To make perfect bread, practice it very important. So keep trying, but in small quantity :)
They look real good. However when I tried to make them using self-rising flour as per instructions, they came up very hard (like the ones they give on Airplanes). Can you suggest what could have gone wrong?
ReplyDeleteHi,
ReplyDeletewas the yeast water frothy? because if the yeast is not active properly, the bread becomes hard.
Also, kneading plays a vital role in making soft and spongy bread. Knead well and make the dough elastic.
Hi Vaidehi,
ReplyDeleteI am planning to use all purpose flour. As u had mentioned that self rising has added baking powder n salt. So, if i use all purpose flour how much baking powder should i add?
thank you,
Gautami
Hi Vaidehi,
ReplyDeleteThank You very much for the recipe. I made these rolls today. I used Bread Flour. The output was worth my time, enegy and research on google.
Thanks a million.
Gautami
Thanks Gautami,
ReplyDeleteI hope you enjoyed it !!
Hi Gautami
ReplyDeleteIt does not matter whether you use APF or Self rising flour. It is just for the information that self rising flour already has little salt in it.. so when using self rising flour add salt carefully. Otherwise bread might turn little salty.
Hi Vaidehi,
ReplyDeleteMe tumchi recipe follow karun laadi pav banavle. I used Ashirwad Multi Grain Atta instead of Maida and they turned out simply great!!! I did some advance planning and used less yeast (because I dont like too much 'yeasty' smell in pav)and kneaded the dough several times in two days (I made it on the 2nd day). After the first day keeping it out and kneading it 2-3 times (after 2-3 rises)I kept it in the fridge then next day took it out and kneaded again twice.
The pavs turned out pillowy light and very soft...just perfect! The base or top were soft too and the center was 'well raised' :D The taste was definately whole wheat like and we were full after eating fewer pavs...but the best thing was that afterwards we didnt feel uncomfortable as we do after eating maida or anything with maida. I used leftover pavs for evening and they stayed nice and soft in my air tight dabba. With some advanced planning and little more effort of kneading several times (hardly takes few seconds each time) I was so happy that the pavs turned out so wonderful and light! Thanks for the recipe and for being such a great inspiration to keep trying new things.
Warm Regards,
Priti
Hi Priti
ReplyDeleteGlad to receive your comment..and thank you for your feedback.. I really like that you did some alteration and pav turned out great..Next time, I will try that too..
thanks again and keep visiting chakali :)
Hello Vaidehi,
ReplyDeleteThanks a lot for posting this recipe... The pav turned out good... Will get better with practice :) We prefer Indian Pav for dishes like misal, wada etc. and previously had to compromise on the local store buns :( ,....No more compromise.. Home made, delicious pav :)...Thanks again...
what brand of yeast u used for this recipe?
ReplyDeleteThanks Monali :)
ReplyDeleteHi
ReplyDeleteI have just made the dough. Used a food processor.
but the water seems to be a lot. the dough was wet. is that how it is normally?
Its not supposed to be that loose in consistency.. However it is much elastic and little difficult to handle. To make it easier, use oil and knead the dough with hands.
ReplyDeleteFirst time I made these!Thank you thank you thank you! :)) I made with 2 cups all purpose flour and 1 cup whole wheat flour. They came out perfect! Can I tag this recipe in my blog? :)
ReplyDeleteThanks for your comment. and yes you can tag this recipe in your blog.
ReplyDeleteHi Vaidehi,
ReplyDeleteThank u so much for this wonderful recipe. I tried it out and my pav turned out awesome.I was having a tough time here in delhi without the authentic bombay pav..am so glad tht now i can make it at home in a much hygenic manner and thus satisfy my cravings for vada pav, misal pav and all possible street food of mumbai..he he..
hi Vaidehi,
ReplyDeleteThank u for posting this wonderful recipe. Tried it for the first time and it turned out awesome. I was having a tough time here without tht authentic bombay pav(hatred is not d word for the pav available here in delhi)Now, i can make it at home in a much hygenic manner and thus satisfy my cravings for vada/samosa pav, misal pav etc he...he...Thanks a million.
Cheers,
Vijaya
Hi Vijaya,
ReplyDeleteThank you for your comment. I can understand how you must had felt!!
Even though you are away from Mumbai, you won't miss your favorite food now!!
I want to ask about bake section few things
ReplyDelete1) You said to preheat oven at 370 deg F.
but at what temp we should bake the pav ?
2)Is it microwave mode, Grill Mode, Combination mode or Conventional mode ?
3)Do you know about Naram Pav and Kadak pav (or burun they) so how to make burun ?
Sorry for so many question. Your recipe is awesome.
Hello
ReplyDelete1) After preheating, Bake the bread at 370 F.
2) I have a cooking range. It has separate oven. I have never used microwave oven. So can't tell which mode is suitable for baking bread.
3) I don't have burun recipe.
Hello, in microwave use the convection mode.
ReplyDeleteHi vaidehi,
ReplyDeleteAwesome receipe, I tried this, it turns out simply great. I tired your, most of the recipes, specially Marathi...:) ...keep cooking, n post new recipes for us. All the best
Thanks Anushri
ReplyDeleteHi Vaidehi…Im surely going to try this recipe of yours…bookmarked it already :)
ReplyDeletewww.pepperytales.blogspot.com
Hello Mam,
ReplyDeleteCould you please let know the proportion of yeast to flour.
thank you in advance
ã
approx 1 tsp dry yeast for 1 cup flour
DeleteHello Vaidehi... Paav turned out superb just like your other recipes. But the top didn't turn golden/brown as shown in your pictures although they were baked completely... I can see the same concern raised by few others... Is there something we are missing on?... Do you know what could be the reason?.. Thanks.
ReplyDelete-Kavita
Thank you kavita for your feedback.
DeleteI think the results vary because of the different ovens. You can continue to bake for a minute or two longer.
you can try the following trick also. However be careful while implementing it (you don't want to burn your perfectly baked paav).
You can change the temp. to broil for few seconds or a minute..not more than that (at this setting, only upper coils will become hot). so the bread will get brown surface.
This seems good idea.. actually I baked pav for 30 min anyway... so instead of baking more.. I will try to broil as you said & let you know :) thx..
ReplyDeletehi
ReplyDeletedid u update this recipe now becos last time yeast for 3 cups was 1 1/2 tsp.
Hello
DeleteI tried this recipe changing the proportion and came to know that this proportion gives better result.