Overnight SlowProof Bread

Done

Baked

After refrigerating

Into the fridge

First Proofing

Dough

Ingredients:

Wheat flour - 2 cups

All purpose flour -2 cups

Milk powder - 1/3 cup

Salt - 1 3/4 tsp

Sugar - 3 tbsp

Yeast - 2 3/4 tsp

Oil - 2 tbsp

Warm milk - 1 1/4 cup

Warm water - 1 1/4 cup

Method:

• In a bowl add yeast, warm water and sugar.
• In other bowl add flour, oil, salt and mix well.
• Once yeast is activated add it to flour and add warm milk.
• Make a dough and set aside for proofing.
• Once proofed, punch the dough.
• Roll it to a rectangle and roll tightly and seam it.
• Place this in a greased loaf pan(seam area at the bottom).
• Cling wrap and refrigerate overnight(8-12 hrs).
• Before baking give a milk wash and sprinkle sesame seeds(opitonal).
• Bake this in a preheated oven(OTG) at 200°C for 30-35 mins.