Nan Bread
By: Davaielle De Laforët
Published: Friday, December 4, 2009 - 10:40pm

Ingredients




1 tablespoon ACTIVE DRY YEAST
1 1/2 cups WARM WATER
5 teaspoons SUGAR
2 tablespoons (SCANT) BEATEN EGG
2 tablespoons MELTED BUTTER OR VEG. OIL
3/4 cup HEAVY OR 15%% CREAM,ROOM TEMP
1/4 cup MILK, ROOM TEMP
2 cups BREAD FLOUR
4 cups UNBLEACHED,ALL-PURPOSE FLOUR
2 1/2 teaspoons BAKING POWDER
1/2 teaspoon BAKING SODA
1 3/4 teaspoons SALT

Preparation

1 1) IN LARGE MIXING BOWL, FITTED WITH A DOUGH HOOK (OR USE BREAD MACHINE), WHISK TOGETHER THE YEAST, WATER & 1 TSP. OF THE SUGAR. WHISK IN REMAINING SUGAR, EGG & OIL, THEN STIR IN CREAM & MILK & MOST OF THE FLOUR (RESERVE 1 CUP), BAKING POWDER & SALT. STIR TO MAKE A SOFT DOUGH. -2. ATTACH DOUGH HOOK (OR KNEAD BY HAND), AND KNEAD TO MAKE A SOFT, SUPPLE DOUGH, ADDING MORE FLOUR (IT PROBABLY WILL USE THE 6 CUPS CALLED FOR), AS REQUIRED, 10-15 MINS. 3. PLACE IN A LIGHTLY OILED PLASTIC BAG & LET REST IN A  2 ALTERNATIVELY, KEEP DOUGH REFRIDGERATED FOR UP TO 4 DAYS. BREAK DOUGH OFF IN PIECES AROUND THE SIZE OF A GRAPEFRUIT. LET REST A MINUTE, THEN ROLL INTO ROUNDS ABOUT THE SIZE OF A HAND, THEN GENTLY STRETCH LENGTHWISE & SIDEWAYS TO MAKE A TEARDROP-SHAPED SLAB OF BREAD. CONTINUE WITH REMAIING DOUGH. 5. PLACE DOUGH SLABS ON COOKIE SHEETS AND COVER WITH A TEA TOWEL; ALLOW TO REST 10-15 MINS. 6. PREHEAT GAS GRILL TO HOTTEST TEMPERATURE 3 (ABOUT 500*F). THROW SOME NAAN SLABS ON GRILL AND PUT COVER DOWN. BAKE UNTIL DOUGH PUFFS UP , AROUND 3-5 MINS. USING TONGS, TURN OVER BREAD TO COOK OTHER SIDE, ABOUT 3-4 MINS. DOUGH MAY LOOK UNEVENLY SCORCHED IN PARTS, BUT THAT'S O.K. SERVE IMMEDIATELY, OR COVER WITH FOIL & KEEP WARM. 


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