100% SUJI BREAD
 
 
Ingredients
  • 2 cups suji, finely ground
  • 1+1/2 tsp instant yeast
  • 1+1/2 tbsp sugar
  • Pinch of salt
  • ¾ cup water
  • ¼ cup milk
  • 3 tbsp oil
  • Milk, for brushing
Instructions
  1. Add suji, sugar, yeast, and salt in a large bowl and give it a quick whisk.
  2. Now, add in the water and milk and mix using a wooden spoon to form a batter.
  3. Let the batter rest for 10 minutes. This will ensure that semolina has absorbed all the water.
  4. After 10 minutes, start kneading the dough in a stand mixer using a hook attachment. You’ll notice the dough beginning to come together within 1-2 minutes. Continue kneading until it passes the windowpane test.
  5. Now, add oil to the dough and knead it again until the dough absorbs the oil.
  6. Once the dough is formed, transfer it in a large bowl greased with oil. Cover the bowl with a cloth and let it proof for 1 hour or till doubled in volume.
  7. Knock down the dough after the first proofing.
  8. Roll out the dough into a rough rectangle of ½ inch thickness. Then, starting from one shorter end, roll in the dough to form a log. Make sure the pinch and lock the dough after every turn.
  9. Transfer this log in a greased 8X4 inch loaf pan and cover again for second proofing. Let it proof for another 30 minutes or till doubled in volume.
  10. Meanwhile, preheat the oven at 210 degrees Celsius.
  11. Once the dough has risen, brush some milk on top.
  12. Bake the bread with a water bath to ensure it doesn’t dry out while baking for 30 minutes or until the top is golden brown.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/100-suji-bread/