Roti Benggali

Finally, I made this Roti Benggali, which is eggless bread/ Vegan bread.

Roti Benggali

Ingredients (A):

125ml warm water

1 1/2 teaspoon instant yeast powder

1 tbsp caster sugar

Ingredients (B):

350g bread flour

1 tbsp caster sugar

1/4 tsp fine salt

1 tbsp butter

*Warm water about 30ml, gradually add to form dough if required

Method:

1. First mix all the ingredient A andset aside.
2. Add  all the  ingredients B (except butter) and ingredients A ( from step 1) and knead until it comes together in a ball.
3. Add the butter and continue kneading the dough until it is smooth, shiny and elastic.
4. Proof the dough until double in size, it takes about 1.5 hours.
5. Shape the dough into your desired shape. Place in a greased Pullman tin. Cover with cling wrap and proof until the dough fills 90% of the loaf tin (about 1.5 -2hrs at 28-30C). 
6. Bake the bread in the preheated oven at 200°C for 35 to 40 minutes.

Recipe reference from: Che Nom

Happy Baking!