Okay, so today I’m gonna show you how to make this bread called “paan bread”. I saw some folks online talking about it, something about it being a big deal in Sri Lanka. I’m not from there, but bread is bread, right? And I love trying new things in the kitchen.
First thing I did was get the yeast going. I mixed some yeast with sugar and a bit of water in a bowl. They call it “blooming” the yeast. Sounds fancy, but it’s just waking it up, I guess. You gotta wait for about 10 minutes to see if it gets all bubbly. If it does, you’re good. If not, your yeast might be dead, and you’ll need to start over.
While the yeast was doing its thing, I got the dry ingredients together. Flour, of course, some salt. In a big bowl. Made a little well in the middle – that’s where the yeast mixture goes later. Also tossed in any other dry stuff, if the recipe called for it.
After ten minutes, my yeast was looking lively, so I poured it into the well in the flour. Then I added whatever liquids the recipe asked for – maybe some milk, or more water, maybe an egg. Started mixing it all together with a spoon, and then with my hands when it got too tough for the spoon.
Once it all came together into a ball, I dumped it onto a floured surface and started kneading. Now, kneading is where you get your workout. You push, fold, and turn the dough for a good while. This recipe, if I remember right, had me kneading for about 8-10 minutes. It’s a bit of a chore, but it’s important to get the dough nice and smooth.
After kneading, the dough needed to rest. I put it in a greased bowl, covered it up, and let it sit in a warm place. It’s supposed to double in size, which can take an hour or two. Patience is key here. I usually go do something else while I wait.
- After the dough had risen, I punched it down – literally, just punch it to get the air out. Then I divided it up, depending on what kind of bread I was making. Rolls, loaves, whatever. Shaped each piece how I wanted it.
- Then, another wait! The shaped dough needs to rise again. Not as long as the first time, though. Maybe 30 minutes to an hour.
- Finally, it’s baking time! Preheat the oven to whatever temperature the recipe says. I think for this one it was around 375 degrees Fahrenheit.
- Pop the dough in the oven, and wait some more. Baking time depends on the size of the bread. Rolls bake faster than loaves, naturally.
When they were done, they came out of the oven looking golden brown and smelling amazing. Had to let them cool a bit before slicing and eating. Fresh, warm bread… there’s nothing like it.
So, that’s how I made paan bread. Not too hard, just takes some time. Give it a try if you’re into baking. It’s pretty good, if I do say so myself!
