Jalepeno & Cheese Sausage Stuff Bread

The recipe for bread is pretty simple.This is my tried & tested recipe, which I am following for years.The dough is pliable & playable(lol, as in, mould it whatever shape you prefer). I always shape it differently in all my new attempts.See it here( http://www.facebook.com/photo.php?fbid=311817148912016&set=a.232627333497665.52234.140018502758549&type=3&theater )
(http://www.facebook.com/photo.php?fbid=311504745609923&set=a.232627333497665.52234.140018502758549&type=1)
So all you need to do is knead the dough, rest & proof. Then make small balls, roll it & start breading it with a slice of sausage place in every twist.Keep on folding the bread until the end, pinch the ends and done.

RECIPE:

- Plain flour 4cups

- Active dry yeast 1tbsp
- Sugar 4tsp
- Salt 1tsp
- Milk powder 2tbsp
- Ghee 1/4cup(one-forth cup)
- Water as required(i used almost one & one forth cups)

METHOD:

1) Add yeast + sugar in a cup with Luke warm water* to proof*.

2) Sieve the flour.Add in salt + milk powder.

3) Add in ghee & stir it to incorporate the flour with the ghee.Rub it between palms of your hand to make it look like bread crumbs.

4) When the yeast has proofed,add the solution in the flour & knead it to a soft dough,using more water if required.

5) Grease a bowl with oil*,add in the dough. Wrap it with cling film or a lid or a wet towel & place it somewhere warm* until double in volume.

6) Shape it & rest it again until double in volume.

7) Brush it with egg wash*.

 Bake it until the desired colour has achieved at 210C(425F or gas mark 4)in a pre-heated oven.Bake it for 5mins on 210C then reduce the oven to 190C & bake further for 10-15mins.

TIPS:

*The temperature of the water should be luke warm,it shouldn't be hot because hot water affect the yeast.The weather has been very hot these days here so I used normal tap water for this.And during winter I simply micro some water to Luke warm or sometime heat it a bit on stove.But with either way the water should be bearable to touch.

*Proofing is basically testing the viability of yeast.If you see a layer of foam over the solution then the yeast is vialble & if there is no form then the yeast has expired..& always remember for a successful recipe the bread need to rise & that can only be achieved by fermenting the dough using an active dry yeast & by proofing you can easily judge the yeast whether its active or dead.

*Greasing the bowl helps the dough to come our easily & prevent sticking to the walls of the bowl.

*I always place my dough to proof in either oven(obviously off) or microwave..some people suggest putting it on top of the fridge or kitchen cabinet also works.

*Egg wash is a solution of one beaten egg with one table spoon milk.

*For best results DO NOT check before 10-12 mins or elsewise the oven heat 'll be lost.

*You can brush the hot bread with butter or olive oil,this gives a perfect gleam to the finished bread.