Pan bread or leavened bread is also a fermented product produced from the white floor with the help of yeast, Saccharomyces cerevisiae. In this case, the yeast produces CO2 that gives volume to the product.
- White Flour = 100 g
- Sugar = 4 g
- Salt = 1.5 g
- Ghee = 2.5 g
- Yeast (Active Dry) = 2 g
- Water = 55-60 mL
- Dough Improver = If desired
- Dissolve salt and sugar in a small quantity of slightly warm water.
- Add yeast and allow it to rise for 10 minutes.
- Sift flour, add yeast suspension and water and start mixing.
- Add a salt-sugar solution. Add ghee and knead the dough until smooth.
- Keep the dough for fermentation at 30 °C and relative humidity 85% for 2 hours.
- Divide and mould the dough into suitable sized dough balls and place them into pre-greased tin pans.
- Proof at 35 °C and relative humidity 90% for 0.5 to 0.75 hours depending upon the size of the pan.
- Bake in an oven at a temperature of 225 °C for 20 to 25 minutes (until golden brown crust).
- Cool the loaves, slice and pack.