Bread Loaf Recipe (Homemade Bread)

Homemade Bread Loaf | Bread slice || How to make Bread Loaf with step-by-step photos

The bread loaf is the best bread recipe that's super soft and has the perfect touch of sweetness. The Basic Homemade Bread Loaf recipe is the best, most fluffy loaf of homemade white bread! Tastes so much better than store-bought

This recipe has lots of experience in my kitchen, and I hope that you find it easy to make as well. It really is the easiest, most perfect yeast bread recipe I’ve come across yet!

The easiest yeast bread I've ever made. So good that I make it several times each month. Makes 2 loaves, so you can share or freeze one for later.

                  

Homemade Bread Loaf made easy with simple ingredients and detailed instructions with photos. make our best homemade bread recipe and enjoy

Main ingredients are
All-purpose flour, milk powder, yeast, salt, and sugar.....
So let's come to know how to make a homemade bread loaf 

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In a bowl, sieve the flour, then add sugar, salt, milk powder, and yeast, mix them well, and add 1 tbsp of oil.

Mix them well with fingers until they turn to crumble foam, then start kneading the dough by adding warm water until it forms a soft dough.h 

           

Turn onto the floured surface, keep kneading for 10-12, then add oil over the dough. Give it another 5 minutes 
Note, the  total time should be more than 15 minutes to get a soft and elastic dough 

The dough should be elastic form as shown in the picture below.

Then place the dough in a greased bowl for resting for about 3-4 hours, cover the dough with a plastic cling wrap warm place until it doubles in size. 

After 3-4 hours, rest the dough down again with the help of a palm.

Now cut the dough in half. 

Shape into a loaf 

The loaf shape should be accordingly pictured below.w

Place the dough in the greased 9*5 in a loaf pan, cover, and let it rise again for 30 minutes. Meanwhile, turn on the oven at 250 C for half an hour. After raising the dough, apply some milk and wash over the dough. Bake in the preheated oven at 200 °C for 30-35 minutes or until nicely golden brown color.

Remove from the pan to the wire racks to cool down.

The bread loaf is read.y 

To  serve with jam, jelly, butter, and omelet 
                             

Stuffed Mince Burger Recipe

Stuffed Mince Burgers || Stuffed Mince Bun || How to Make Stuffed Mince Burger with Step-by-Step photos 

Stuffed Mince Burgers make a wonderful snack and go

Well, with a cup of coffee/tea, try them, you would love them. Mince stuffed bun is also the most popular snack/breakfast all over the world. Homemade mince stuffed buns are very soft and tasty, and can be given in kids' tiffin boxes, a healthy and delicious lunch for kids. 
                            

I am using in this bun beef keema/mince. You can use lamb, chicken, or mutton mince as desired. The filling of the bun is quite similar to samosa stuffing, but in this post, I will tell you again the recipe of filling because I brought some changes in the bun filling by using another seasoning, so let’s begin. 

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Firstly, in a large bowl, sieve the maida/plain flour
Make 2 wells in the center of the flour, then add all ingredients
Mix and rub them with both palms till turn to crumble
Start kneading the soft dough by adding lukewarm water little by little till the dough is formed

Now add oil/butter and keep kneading for 5-10 minutes
The dough should be soft and smooth. Cover it with the cling wrap, keep it in a warm place, and let it double in size. It may take around 2-3 hours maximum. Meanwhile, you prepare the mince filling for stuffing.

In a frying pan, add cumin seeds and dry roast them slightly on a low flame, then add pomegranate seeds and dry roast both of them together for 10 seconds. Then add coriander seeds and fennel.

Now, dry roast them all together for about 2 minutes on a low flame

Turn off the flame, take them out into the plate, and grind all dry roasted whole spices coarsely. Then add powdered spices.
Grind them once again for a minute, don’t need to grind them too much. Mix them together, and keep them aside.

  

On the other hand, take a separate pan and pour oil to heat it
Then add chopped onion and fry them for 2 minutes, then add the mince, stir to mix them, and keep on stirring until the keema water dries out. Now add ground spices and yogurt to it, stir to combine well on low flame until water dries out, meanwhile heat the charcoal on the high flame. Then add coriander, mint, green chilies, and grated ginger. Mix it well

Place the small steel/aluminum bowl in the middle of the keema mixture, then drop some ghee/butter over the charcoal and cover it for a while. Charcoal smoke gives it the smoky flavor.

Take them out into a bowl, let them cool down completely, and set them aside.

After 2-3 hours, once the dough has risen well, punch down the air and knead for 2-3 min, divide into equal balls.

Flatten each ball on your palm and place the mince stuffing. Cover to form a ball, and pinch the seam side down.

Cover with a damp cloth and let it rise for 30 minutes or till it's doubled in volume. Meanwhile, turn on the oven and preheat it to 230 C for 30 minutes.

Brush the top with egg and milk wash and sprinkle sesame seeds.

Grease the baking tray or line it with butter paper and transfer all buns to the baking tray. Bake buns in the preheated oven at 200 C for 20-25 minutes or until nicely golden brown color.

Right after taking it out of the oven, apply butter well on the whole buns and let them rest covered with a cloth for 2-3 min to soften the buns completely.

Serve hot with coffee/tea.

Crispy Puri Paratha Recipe

Crispy Puri Paratha | Puri Paratha || How to make Puri Paratha with step-by-step photos

Puri Paratha is a layered, traditional, and crispy deep-fried flatbread, made with a few ingredients: plain flour, ghee, semolina, and salt. This puri paratha is one of the most popular recipes in Pakistan. This puri paratha is easily available at roadside restaurants and restaurants across Pakistan.

This recipe is prepared in two ways. Firstly, knead the soft dough and rest it for at least 2 hours. Then roll it out and apply ghee paste inside the roti and fold it like a paratha, and then again rest it by applying oil over the dough balls to make them crispy and crunchy.

                                

Finally, deep fry them like apuri. This recipe is a combination of paratha and puri. This is the reason it is called Puri Paratha

Here, I used some semolina to make crunchy paratha, but if you don’t like crispiness in paratha puri, you can skip the semolina from the recipe. Poori paratha is usually served with Barbecue items. Well, this puri paratha goes well with tea or an omelette. Personally, I love to have it with tea_ This delightful Main Course recipe of Puri Paratha can be ready in approximately 30 minutes and is good to serve around 2-4 People.

More Fried Recipes:
Plain kachori
Dal kachori
Gol gappy

If you have tried this Puri Paratha Recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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In a large mixing bowl, sift the flour, then add semolina, ghee, and salt. Mixx thetogether. Rub the flour with semolina and ghee until it turns to crumble.

                     

Now start kneading the dough by adding water little by little to a soft dough.

              

Apply a little oil over the dough and leave it to rest for around 2 hours.

                  

Cover the dough with plastic cling wrap or a kitchen napkin.

            

Meanwhile, in a small bowl, take plain flour and ghee.

                  

Mix them together very well and set them aside.

             
                     

Punch the dough down and apply some oil to the dough. Make 4 equal balls out of the dough.

Give it a dough ball shape and place it on a tray/plate.

                   

Spread some oil on the working surface, take a dough ball and roll the thin roti around 10-12 inches in a round shape. Apply the prepared ghee paste on it.

                    

Roll it like a rope, and then again apply the paste over the rope, and then fold it like a snail, pressing the end gently in the middle. Slightly press the paratha ball, and place it on a tray or plate.

             

Repeat all the processes with the remaining dough balls, prepare all paratha balls,s and place them on a tray. Aga, apply some oil over prepared puri balls and let them rest for around 20 minutes.

              

Take a prepared paratha dough and roll it into a round shape, 6- 7 inches in size.

Meantime heat the oil or ghee in the wok.

              

Slide a puri paratha in hot oil and fry one side for 2 minutes on medium-high heat. Flip the puri and keep frying until a light golden colour. Transfer to the brown paper or kitchen paper to remove excess oil.

                     

Puri paratha is cut into four pieces. 

              

Now transfer to the serving plate.

               

And serve with tea, kababs, or barbecue items.