Benggali Bread

Me and my siblings grow up eating this Benggali Roti/Bread for breakfast and even tea breaks in the late afternoon.




This bread were usually sold by a Benggali Breadman. Everyday, nearly at the same time, he would ride a grandfather bicycle selling his bread.There are many varieties of bread in the big rottan basket tied behind his bicycle.
     Me and my sisters will call out, "Roti, Roti, Roti!" to stop him. For my big family, my sister would buy at least 3 big loaves everyday. Then every night she efficiently sliced all the loaves into thin slice and placed back into the plastic bag for tomorrow snacks. Benggali Bread really brings back lots of sweet delicious memories.
I bake this bread using an electric mixer and an oven. For the bread dough, i highly recommend to use a yeasted starter dough. It gives you a soft fluffy texture, crusty crust and more flavorful. The crumb stays soft and fresh for days.
Do bake your own bread, using tip-top ingredients and most importantly, free from additives and preservatives.

Ingredients A:-

500g Bread flour
8g Sea salt
5g Instant yeast
80g Castor sugar

Ingredients B:-

70g Milk
190g Water

Ingredients:-

1 Egg white
60g Butter (Room temperature)
110g Yeasted starter dough

Pullman Loaf Pan : 30.5cm x 11cm x 11.5cm (Greased)

Method:-

1.  In a mixer bowl, pour in (A), (B), egg white and yeasted starter dough. 
2.  Knead to a smooth dough, then blend in the butter piece by piece. Knead until window pane stage.
3. Rest the dough for 1 hour in a greased bowl. Cover with a cloth.
4. Turn the dough out, on a lightly floured board. Divide the dough into 3 equal portions.
5. Then round the dough up using rounding method. Repeat with the other dough.
6. Place them seam-side down into the prepared loaf pan.
7. Proof for 1-1 1/2 hour until double in volume.
8. Preheat oven to 170०c for at least 15minits.
9. Brush the risen dough with milk evenly.
10. Bake at 170०c for 45 minits until golden brown.
11. Remove bread from the pan and cool on a wine rack.

Note:-The bread should sound hollow when it's fully baked.