Pav or Milk buns

Baking bread is one of the simplest tasks in home baking. The recipe is easy and fool proof. The product tastes great and the best part is that the bread can be baked into any shape. Just let your imagination run wild.

Makes 12 roles

Ingredients

3 cups all purpose flour + more for dusting

2 1/4 tsp dry active yeast

2 tsp sugar

1/4 cup lukewarm water

1 tsp salt

1 cup warm milk

Rolls, Challah, Soup rolls and a little Tortoise

Light and fluffy inside of the buns

My whimsical tortoise

Prove the yeast by mixing yeast with sugar and water and letting it stand for 5 mins. When the yeast starts frothing slightly, add the salt and the flour. Slowly add milk till the dough starts coming together.

Flour the chopping board surface and knead the the dough with the ball of your hand till it is smooth. Keep aside a few tablespoons of milk.

Let the dough rest in a bowl covered with cling film till it is doubled in size. This will take about 2 hours. Make a cut in the shape of a cross on the dough. This will help it rise better.

Punch the dough and knead it again. Dust the surface with flour if required.

Roll the dough into a rough rectangle and make 12 cuts. Knead each piece like you are tucking in the sides. This will give a nice smooth ball.

Place the dough balls close to each other on a greased baking tray and let them rest for about 1 hour till they are doubled in size.

Wash the dough balls with half the leftover milk.

Bake in a pre-heated oven for 30 mins at 180C for 30 mins. Wash the dough balls again with the leftover milk and turn the tray around for even baking. The double wash will give a better gloss and colour to the bread.

Let cool completely on a wire rack before serving.

Banana Muffins

One of the recipes where overripe bananas can be utilized in is muffins. It is quite simple and makes for a good breakfast or after dinner snack.

Makes 12 mini muffins of 6 large ones

Ingredients

2 ripe bananas

1/2 cup brown sugar

1 egg

1/2 cup oil

1 cup all purpose flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

1 tsp vanilla essence

1/4 cup raspberry jam or any other jam (optional)

1/4 cup sunflower and pumpkin seeds (optional)

Banana Muffins with Raspberry Jam filling and Topped with Sunflower and Pumpkin Seeds

Peel and chop the bananas and whisk them till they are completely mashed. Add sugar, oil and the egg and whisk till combined.

Now add the flour, salt, baking powder, baking soda and vanilla essence and mix well. Mix in half the sunflower and pumpkin seeds as well.

Pre-heat the oven to 180C and line a baking tray with paper cups.

Pour batter into the cups till they are half full. Gently drop 1 tsp jam in the middle of each cup. Cover with the rest of the batter till the cups are 3/4th full. Sprinkle the rest of the pumpkin and sunflower seeds.

Bake at 180C for 20-25 mins. Cool completely before serving.