Bengali Pauroti

1. 1

   Step 1

   • a.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.
2. 2

   Step 2

   • a.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.
3. 3

   Knead the dough: Turn the dough out onto a lightly floured surface

   • a.Knead for 10-12 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.
4. 4

   First proofing: Lightly grease a large bowl with butter or oil

   • a.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.
5. 5

   Shape the loaf: Gently punch down the risen dough to release the air

   • a.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.
6. 6

   Second proofing: Cover the loaf pan loosely with plastic wrap

   • a.Let it rise again for 30-45 minutes, or until the dough has risen about 1 inch above the rim of the pan.
7. 7

   Step 7

   • a.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.
8. 8

   Step 8

   • a.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.
9. 9

   Step 9

   • a.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.

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