Ingredients used in Double roti 1 All-purpose flour (maida) - 7 cups. 2 Sugar - 3 tablespoons. 3 Dry yeast pack - 2 numbers. 4 Vegetable shortening - 2 tablespoons. 5 Scalded milk - 2.5 teaspoons. 6 Salt - to taste. Method: Mix 3 cups of all-purpose flour with sugar, salt, vegetable shortening, and yeast in a large mixing bowl. Add very warm milk; beat for about 1 minute. Add remaining flour, a cup or so at a time, until dough is easy to handle. Turn dough onto a lightly floured surface. Knead, adding more flour as necessary to keep it from sticking, until smooth and elastic, about 8 to 10 minutes. Place dough in a large buttered mixing bowl. Turn dough over so greased side is up. Cover with a clean towel and let it rest in a warm place for about 1 hour, or until doubled. When the dough is touched, an indentation will remain. (Dough should be airey) Punch dough down and divide into two equal portions. Flatten each half with hands or rolling pins into a rectangle about 18x10 inches. Starting at a 10-inch edge, roll the dough tightly; pinch the long seam together. With sides of hands, press each end of loaf; fold ends under loaf. Place loaves, seam side down, In a loaf pans (approximately 9 x 5 x 3-inch). Brush each loaf lightly with butter. Cover loosely with clean dish towels and let rise until double, about 35 to 50 minutes. Preheat oven to 425deg;. Bake loaves on a low rack, so the tops of pans are at the center of the oven. Bake for 25 to 30 minutes. Bread will sound hollo

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