Chapatti Atta Flour Bread Loaf, A Step-by-Step Guide
Chapatti Atta Flour Bread Loaf
This bread came about because Mamta was looking for a recipe for a loaf that can be made in India, which partly uses atta/ chapatti flour, without the final resulting loaf being too dense or crumbly. Chapatti flour is milled from hard grains, lending itself to bread due to its gluten/ protein content. At 10.5% on average, this gives enough elasticity for dough making, producing a soft, yet firm shaped loaf. I was able to make a wonderful loaf entirely from the chapatti flour, but if you prefer a lighter loaf, replace up to 50% of chapatti flour with white flour (maida). You can use either 7 gm. of fast acting or active dried yeast or a sour dough leaven. You can interchange fast acting & the active dried yeast in this recipe, as this is an all in one method. Usually, fast acting is mixed all in one directly into the ingredients, and dried active is activated in warm water and flour first. If using leaven, the loaf is marginally but not noticeably larger. The bread has a fine, light and nutty wheat flavour.
A few points to remember : 1. Add the oil to water. 2. If lining your tin, use baking parchment, not greaseproof paper which welds itself to bread dough and is impossible to peel off from the bread. 3. If the dough is rising slower than you think it should, just wait ... and keep waiting some more for that sign of life. It will rise on you; a slower rising loaf is a tastier loaf. 4. Use your eye not the clock. 5. Just use tap water, left on the counter to take the chill away (at room temperature). You do not need warm water. 6. Don't worry about how it looks, it's how it tastes that matters.
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