Coat the top of each roll or loaf with the topping as described above.Cover with plastic wrap and let rise for 15 minutes while you prepare the topping.Shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point). Once the dough has risen, turn it out onto a lightly floured surface and divide it into 6 equal portions (if you’d like to make rolls) or 2 equal portions (if you’d like to make a loaf) (using a sharp knife or a dough scraper works well).Let rise for 1 hour, or until doubled (or more) in size.
Place in a lightly greased bowl and cover with plastic wrap.Turn out onto a lightly floured surface and knead for about 4 minutes, until smooth and elastic.Add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl, as shown in the photo below (For us, this usually required an additional 1½ to 2 cups of flour).Using the dough hook attachment or a wooden spoon, mix at medium speed until the dough comes together. Add in vegetable oil, salt and 2 cups of flour.Stir to dissolve and let sit for about 5 minutes (The mixture should start to bubble or foam a bit and smell yeasty). In the bowl of an electric mixer or large mixing bowl, combine yeast, water, milk and sugar.Cauliflower Mappas Recipe / Cauliflower in Creamy.Double Chocolate, Almond and Flax Cookies.Ari Vada Recipe / Deep Fried Savory Rice flour Fri.Cauliflower Mezhukkupuratti Recipe / Stir fried Ca.Keema Masala / Stir-fried Indian Minced Meat Masala.Maida Chapati / Indian Flat Bread with All-purpose.Dutch Crunch Bread / Tiger Bread / Tijgerbrood / G.
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