Eggless Pav Bread
Basic Eggless pav !!
Here today , let’s learn how to make this ever so versatile & humble , basic bread so commonly known as Pav !!
Now , When we think of Pav ,
a number of dishes come to our mind like -
Vada Pav ,Baked Vada Pav ,Pav Bhaji , keema pav ,misal pav, Dabeli pav,
omelette pav, maska pav ..........
and the list goes on & on !
So to enjoy all these dishes, you seriously need to bake some good Home made pav bread !
Flour - I have used simple all purpose flour , also called Refined flour or Maida .
Yeast - You can use Dry yeast, you need to activate with luke warm / tepid water
or I use a rapid rise yeast which is instant yeast that comes in a butter like block, I really find this an easy & quicker way to bake as we can add this directly to the dry ingredients saves a lot of time for us in the bakery where we churn out big loads & varieties of bakes
Sugar: is needed to feed the Yeast - activate the yeast.
Kosher salt: to flavor up the bread. You can also use regular table salt but sea salt gives a good taste
Lukewarm milk: Milk adds richness to the dough, the resulting pav buns are tender, have a soft crumb and a golden crust.
Butter: also adds richness to the dough. Adding a little fat in the form of butter or oil helps preserve the bread for longer.
Ingredients
500gm all purpose flour
20gm sugar
10gm salt
12gm Fresh activated yeast
275ml luke warm water or milk
30 ml sunflower oil
Method to make -:
preheat oven @ 185 degree for 10 mins
To bake pav - baking time - 20- 25 minutes
Preparing the dough:
In a bowl weigh out the - flour sugar and salt ,yeast and add 3/4 of the room temperature / warm liquid & adding the butter too .
mix in a stand mixer to a soft pliable dough .
Transfer the dough to a big bowl, cover and keep aside in a warm place about one hour.
The dough will rise and double in volume.
Knead for another 2-3 minutes adding a little flour, if it’s too sticky.
Divide dough to equal portions and make a rissole shape ( as in picture )
Grease a baking tray and place the dough balls close to each other spaced “
2“ apart in pairs ( ref to pic )
Now cover the tin with a damp cheese cloth or a cling film , keep aside for half an hour till they rise more than double in size .
lightly Brush pavs with milk.
For baking the Pav -
Preheat your oven to 180 C and bake for 15 to 18 minutes or till done to get a light golden colour.
Remove and brush pavs with butter..
Tips - 1-The dough should be soft and tacky but not sticky.
2-do not over bake as they become tough on over baking .