Garlic Butterflaps
When I started baking almost 6-7 years ago, I distinctively remember how much I abhorred yeast. I never gave up, I baked day after day , recipe after recipe. Each bake was better than the previous one - friends and family came around , praising my bakes....but all through this, I was always sticking my nose in the packet of yeast, the bowl of dough, the oven, the baked rolls....they all smelled yeasty...no one complained...but in my head that smell had got stuck...
Cut to today, when I bake a bread, my hands feel soft and supple, there is a sweet fragrance of the yeasty bread all through the day. My kitchen is filled up with warmth and sweet smell.
With time the baking supplies in India have caught up with the other staples....without calling out names of the brands, I feel the ingredients have emerged to be reliable. The yeast blooms beautifully, the dough is nice and thread like, the baked rolls are crusty and spongy within.
With so much going well , it is only sensible to try more variety of recipes....Today we will go to Guyana where these beautiful tea time rolls aptly called as butterflaps are baked very commonly
The recipe can be made without the garlic, but I loved the addition of garlic as I made a couple of them without the garlic for DH. I think garlic infuses a nice pungency to the bread..
Cut to today, when I bake a bread, my hands feel soft and supple, there is a sweet fragrance of the yeasty bread all through the day. My kitchen is filled up with warmth and sweet smell.
With time the baking supplies in India have caught up with the other staples....without calling out names of the brands, I feel the ingredients have emerged to be reliable. The yeast blooms beautifully, the dough is nice and thread like, the baked rolls are crusty and spongy within.
With so much going well , it is only sensible to try more variety of recipes....Today we will go to Guyana where these beautiful tea time rolls aptly called as butterflaps are baked very commonly
The recipe can be made without the garlic, but I loved the addition of garlic as I made a couple of them without the garlic for DH. I think garlic infuses a nice pungency to the bread..
2 cups Bread flour / APF
1/2 cup water (warmed 110c)
1 1/4 tspn instant yeast
2 tbsp sugar
2 tbsp Olive oil
1/4 cup milk powder/ milk
1/4 cup softened butter
2 tspn of garlic paste
1 tspn salt
1 tspn crushed black pepper (optional)
Method
1) In a small bowl, mix the garlic and butter and set aside
2) Preheat your oven at 200c
3) In a large basin, add the flour, sugar,milk powder and yeast. Mix well
4) Add the warm water and using a fork bring the flour together
5) Sprinkle some salt , let it stand for 5 min
6) Now gradually start adding the olive oil and knead the dough to make a soft dough.
7) Set it aside for 30 min or until it doubles in volume
8) Pinch out lemon sized balls and roll them out flat.
9) Apply the butter garlic mixture and fold it into half.
10) Apply more butter and fold it into a quartet
11) Set each of them on a greased baking sheet.
12) When done with all, let it stand for 10-20 min
13) Bake these for 20 min or until the kitchen is filled up with baked bread smell
Serve warm.
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