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A classic from Bengali bakeries, this slightly sweet white bread is incredibly soft, fluffy, and perfect for breakfast. Enjoy a warm slice with butter and tea for a nostalgic taste of Kolkata.
Activate the yeast: In a small bowl, combine the warm water, 1 teaspoon of sugar, and the active dry yeast. Stir gently and let it sit for 5-10 minutes, until the mixture becomes frothy and bubbly. This shows the yeast is active.
Make the dough: In a large mixing bowl, whisk together the maida, remaining sugar, and salt. Make a well in the center and pour in the frothy yeast mixture, warm milk, and melted butter. Mix with a spatula or your hands until a shaggy dough forms.
Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 10-12 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
First proofing: Lightly grease a large bowl with butter or oil. Place the dough in the bowl, turning it once to coat the top. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in size.
Shape the loaf: Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface and shape it into a rectangular log, about the length of your loaf pan. Place the shaped dough seam-side down into a greased 9x5 inch loaf pan.
Second proofing: Cover the loaf pan loosely with plastic wrap. Let it rise again for 30-45 minutes, or until the dough has risen about 1 inch above the rim of the pan.
A classic from Bengali bakeries, this slightly sweet white bread is incredibly soft, fluffy, and perfect for breakfast. Enjoy a warm slice with butter and tea for a nostalgic taste of Kolkata.
This bengali recipe takes 45 minutes to prepare and yields 10 servings. At 190.86 calories per serving with 4.96g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack.
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Preheat the oven and prepare for baking: While the loaf is in its second rise, preheat your oven to 190°C (375°F). Once risen, gently brush the top of the loaf with 1 tablespoon of milk. This will give it a soft, golden crust.
Bake the bread: Place the loaf pan in the preheated oven and bake for 25-30 minutes. The bread is done when the top is deep golden brown and it sounds hollow when you tap it.
Cool and serve: Remove the bread from the oven and let it cool in the pan for 5 minutes. Carefully turn the loaf out onto a wire rack to cool completely before slicing. This prevents the inside from becoming gummy.
Use warm water instead of milk in the dough, substitute butter with a neutral vegetable oil or vegan butter, and brush the top with plant-based milk.
Replace up to half of the all-purpose flour with whole wheat flour (atta). The bread will be denser but will have more fiber.
Use instant yeast instead of active dry yeast. You can mix it directly with the dry ingredients and reduce the first proofing time by about 20-30 minutes.
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