I love baking bread and have tried so many recipes during these four years of blogging. As you know I am into eggless baking and I have converted so many egg based bread recipes to eggless ones. You need to take a peek at my bread list to know more about them. There are nearly 45 recipes till date and I know it will be growing in the years to come. I wanted to share some of my experience with eggless breads in this post. For me the only egg substitute I use instead of eggs is a mixture of curd and baking soda. Substitute one egg with 1/4 th cup of curd and baking soda and the results will be great. Mix together curd and baking soda and let it sit for 5 minutes before using in the recipe. The curd will become very frothy and this helps to get a softer bread. I have occasionally used sour cream as egg substitute and even it gives good results. I have successfully made brioche and Panettone. But there will be difference between the breads with eggs and eggless breads. The ones which use a lot of eggs will be lighter but when we convert them to an eggless recipe, even though they are soft and moist, they will be quite heavy. So please do not compare those egg based recipes with eggless ones.
I have some readers mail saying that the bread didn’t turn as good as the ones in my blog. When I take classes, I ask my students to bring all the ingredients. When trying out a single recipe, each student gets a different result though the recipe is the same. There are so many reasons why a bread or cake fails. So it is better to do some research for the reason instead of blaming the recipe. I have had so many failures and I take each failure as a lesson. I try to note down each and every point while baking and try to get hold of the reason so that the next time we will never do that mistake. The main reason for a bread failure is yeast. So many are afraid of yeast. Even I was in that list before 4 years. While trying to proove the dry yeast, it works once in ten attempts and all the other went to the sink. One day my Dad introduced me to instant yeast. At that time, I didn’t know its name and which ever shop I visited they didn’t know about that yeast. My Dad ( he used to bake wonderful bread rolls) bought a 500 gm pack and gave me half the batch to experiment. The greatest advantage of instant yeast is that it doesn’t need the prooving. You can just add it to the flour and knead it. The results are wonderful. From that day I never bought dry yeast. And I recommend instant yeast to all my students. It is better to buy it as a 500gm pack. So what shall we do with the remainig yeast? Transfer the batch to an air tight jar and keep it in the freezer. It remains good even for a year. Make sure that no droplet of water falls inside the yeast jar. If by any chance your dough didn’t double in volume, just discard the yeast and buy a new pack.
For the second week of Blogger’s Tuesday series I am writing in Home Baker’s Guild, I chose to do an easy and delicious bread roll. For those who doesn’t know about Blogger’s Tuesday, please check my first post – Choco Chip Muffins for details. I was first introduced to these butter flaps by Suma of Veggie Platter during the mega marathon last month. I just fell in love with these cute buttery rolls as soon as I read about them. And it was added to my do list at the same instant. When I was thinking about the recipes for Blogger’s Tuesday, I wanted to do a bread based recipe and butter flaps came to my mind. Today I tried them. The original recipe makes 18 rolls. But I didn’t want to make a huge batch and so I halved the recipe and made 8 butter flaps. And to my surprise both hubby and Sruti loved these butter flaps. The butter flaps have a crispy crust and soft crumb and they taste so so buttery. While baking all the butter oozes out of the rolls and the baking tray will have a lot of butter. Once done, the same butter is used to brush the flaps and the remaining butter is absorbed by the flaps. Your whole house will be filled with the butter aroma. Serve these flaps when hot or warm. If it is at room temperature, do not forget to reheat them before serving.
Recipe Source: AZ Cookbook
Makes 8 Butter Flaps
Flour / Maida-2 cups
Instant Yeast – 1/2 tbs
Warm Milk – 3/4 th cup + 2 or 3 tbs
Salted Butter-1/2 cup
In a large bowl mix together flour, salt, sugar, yeast and oil.
Add milk and knead to form a soft dough.
Transfer to counter and knead for 10 minutes until soft and elastic.
Place the dough in a well oiled bowl, apply oil on the dough and cover the bowl with cling wrap.
Set aside for 1 hour or until double.
Now knead the dough for one more minute.
Divide it into 8 equal portions.
Roll each portion into a 3 1/2″ circle.
Apply a teaspoon of butter on the circle, leaving some dough plain around the circumference.
Now fold it into two to form a semi circle.
Again fold it once more to form a flap.
Do not press the sides.
Arrange on a greased baking tray.
Cover with a damp cloth and set aside for another 30 – 60 minutes or until the flaps are double in size.
While the flaps are rising, preheat oven to 200°C.
Bake the flaps for 18- 20 minutes.
Once nicely brown, remove from oven.
Using the butter in the tray, brush the flaps with a pastry brush.
The remaining butter will be absorbed by the butter flaps.
Serve it warm.
- Flour / Maida-2 cups
- Sugar-1 tbs
- Salt-1/2 tsp
- Instant Yeast - 1/2 tbs
- Oil-1 tbs
- Warm Milk - 3/4 th cup + 2 or 3 tbs
- Salted Butter-1/2 cup
- In a large bowl mix together flour, salt, sugar, yeast and oil.
- Add milk and knead to form a soft dough.
- Transfer to counter and knead for 10 minutes until soft and elastic.
- Place the dough in a well oiled bowl, apply oil on the dough and cover the bowl with cling wrap.
- Set aside for 1 hour or until double.
- Now knead the dough for one more minute.
- Divide it into 8 equal portions.
- Roll each portion into a 3 1/2" circle.
- Apply a teaspoon of butter on the circle, leaving some dough plain around the circumference.
- Now fold it into two to form a semi circle.
- Again fold it once more to form a flap.
- Do not press the sides.
- Arrange on a greased baking tray.
- Cover with a damp cloth and set aside for another 30 - 60 minutes or until the flaps are double in size.
- While the flaps are rising, preheat oven to 200°C.
- Bake the flaps for 18- 20 minutes.
- Once nicely brown, remove from oven.
- Using the butter in the tray, brush the flaps with a pastry brush.
- The remaining butter will be absorbed by the butter flaps.
- Serve it warm.