Mangalorean Recipes

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Basic Bread

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Quantity Measure Ingredients Description:
1 Teacup Water Warm.
1 Tablespoon Sugar, Table Add
2 Tablespoon Yeast - dry to mix with warm water
3 Tablespoon Cooking Oil Add to the fermented water
1 Teacup Milk Add to the fermented water
1 Teaspoon Salt Add to the fermented water
2 Tablespoon Sugar, Table Add to the fermented water
3 Teacup Flour, All Purpose To be added next


  Begin by measuring into a large mixing bowl 1 cup of warm water  . Add 1 tbsp of sugar, stir to dissolve. Add 2 tbsp of yeast (or two packets). Sprinkle the yeast onto the top of the entire surface of the water, so the little yeast buds are all moistened. Let this sit for about five minutes. The yeast will begin to bubble and form a foam on the top of the water.

Add 3 tbsp of oil or melted (and cooled) shortening or margarine, 1 cup milk, 1 tsp salt (or less, depending on personal taste), and 2 more tbsp of sugar. Mix well, add three cups of flour and stir 50 times clockwise, and then 50 times counter-clockwise. At the end of this step, when you dip a spoon in the batter and raise it out of the bowl, the batter kind of strings its way off the spoon back into the bowl.

Add another 3  cups of flour and mix until the dough forms a good ball, coming away from the sides of the bowl. (You may need to add a little more flour.) Turn the dough out of the bowl onto a floured surface and let it sit for ten minutes.   Knead the dough five to ten minutes. The more kneading, the nicer the crumb and the texture of the bread. The dough should be just a little bit sticky. If it is too sticky, however, sprinkle with flour during the kneading process.

To knead the dough, flatten the dough and fold it over, pressing on it with your hands. Turn the dough sidewise and do the same thing. Flatten, fold, press, turn, flatten, fold, press, turn.

When you have finished kneading the bread, roll it into a big round ball and put it in a greased bowl, rolling the dough around in the bowl so a thin film of oil covers the dough, and cover the bowl with a cloth.

Let it rise in a warm place for about an hour. It should double in size (that's those little yeastie beasties doing their job). "Punch down" the dough. That is, make a fist and press it right into the middle of the dough. It will deflate. . Let it rise again until almost double, for about another 30 minutes.

Divide the dough into two equal parts and let it rest for 10 minutes. Shape into loaves and put into pans. Let it rise again, until sides of dough reach the pan and the top is well rounded (30 minutes to 1 hour). Be sure to grease the loaf pans first. (Shortening is best for greasing any baking pan.)

Bake the loaves at 425 degrees for about 25 to 30 minutes. The loaf pans should not touch each other or the sides of the oven. To test for "doneness", tap the crust, it should sound "hollow". It is doesn't, bake a few minutes more.

When done, immediately remove the loaves from the pans. Set on wire racks or across the edges of the loaf pans so that air can circulate around it. Let it cool at least 20 minutes before slicing and eating. Do not skip this step. If freshly baked bread is sliced too quickly, the inside remains damp and "doughy".

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