I'm not sure if it was because of the whole wheat flour I used or something else.......dough wasn't very soft may be it needed little more liquid.
- 1/2 package active dry yeast(i used fleischmann's)
- 1/2 tblsp. oil
- 1/2 tblsp. sugar
- 3/4 cup warm water
- 3/4 tsp. salt
- 2 cup maida(i substituted 4 tblsp. of it with whole wheat flour)
I basically followed the recipe except that I proof the yeast by sprinkling it on the warm water & adding sugar to it, stir & let it sit for 10 min. Once it get bubbly means yeast is good, add half of the flour & salt, stir to combine. This is the point where I think this mixture should have been rested for few hours, that's what most of the sites tell & this process of pre-fermentation is used in most of the Italian breads. But the recipe I followed didn't asked for it so I also didn't do it, main reason behind choosing this recipe was no pre-fermentation required that means I can start & finish the bread in same day.
Next add oil & rest of the flour, mix well. On a floured surface knead the dough for around 5 minutes(it was quite tight dough). Place it covered in a greased bowl, in some warm place till it almost doubles in volume(took around 1 & 1/2 hour).
Take it out, punch down & knead for a minute or so. Shape the loaf, roll up & pinch it tightly to close.
Place on a greased cookie sheet seam side down make slits with the sharp knife & cover with the kitchen towel.
Let it rest for another hour or so till it doubles in size(mine never doubled but it surely got bigger in almost 2 hrs.).The dough is still same color( above & bottom) it's only my picture, b'coz of improper light.Bake at 350 degree F for around 30-35 min. or until it sounds hollow when tapped. Allow to cool for around 10 minutes or so.
Crust & Inside : This one had a hard & thick crust. Inside had some tiny holes in it but not at all airy like what the Italian bread should be. Had chewiness to it. I felt little more salt was needed according to our taste.
Serving Suggestion : We liked it little toasted with salted butter on it. I specifically said salted butter, because bread really didn't had that fresh bread flavour in it.
Storing : Kept the left over on the counter in air tight box for a day, toasted it before eating.