Warm Milk - 1 Cup
Wheat/Atta Flour - 3 Cups
Sugar - 2 Tbsp
Dry Yeast - 1/2 Tbsp
Salt - 1 Tsp
Oil - 2 Tbsp
Water - 1/2 Cup (as required)

  • In a wide bowl, add warm milk, sugar, and dry yeast and mix well.
  • Rest and allow yeast to activate (approx 3 mins).
  • Give a quick stir, then add wheat flour, salt and oil. Mix well without any lumps and make sure everything combined well. 
  • Knead it into soft dough and add 1/2 cup water if needed.
  • Close it with a moist cotton cloth or cling wrap for 2 hours. 
  • Dough will be double the size as shown below after 2 hours.

  • Knead the dough again by folding it from the corner. 
  • Bring it to the cylindrical shape and cover it with moist cotton cloth or cling wrap for another 30 minutes.
  • Dough will rise an inch. Again fold and roll the dough in the cylindrical shape.
  • Transfer the dough in a greased baking bowl and brush the top of the dough with milk. 

  • Change the mode from microwave to convection, place the steel rack and preheat the oven at 180 degree Celsius.
  • After Preheat is done immediately set the timer for 30 mins at 180 degree Celsius and bake.

  •  Transfer baked bread immediately into a plate. Allow it to cool and cut it in to slices.
  • Wheat bread is ready to serve.

  • Kneading dough well is very important to get a soft bread texture.
  • In convection mode you can use steel rack. Please remember DO NOT USE STEEL WHEN YOU USE MICROWAVE MODE.
  • Since I don't have bread loaf pan I used glass bowl.
  • This bread is a preservative free and it can stay good for 2 days. 


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