Goa has the largest variety of bread in India. Each differs in appearance, shape, size, texture and flavour. For most Goans, a meal is incomplete without fresh bread that forms an integral part of their diet. The two pointed ends are the characteristic of the rocket pão. A table bread with a crispy crust, perfect for dipping in hot tea or milk. Alternatively, it can be enjoyed at meal time to mop up delicious spicy gravies.
The process to make the rocket bread is easy and simple. It begins with crafting the dough, which is set aside to proof for an hour. Once risen, the dough is deflated and divided into 6 equal balls. Each one is then shaped into a rocket with pointed ends. Covered and set aside to rise for 30 minutes. Baked in a preheated oven at 400 F or 200 C for 25 to 30 minutes or until cooked through and golden brown in colour. Tasty with a crunchy crust, soft crumb and chewy bite.
The process to make the rocket bread is easy and simple. It begins with crafting the dough, which is set aside to proof for an hour. Once risen, the dough is deflated and divided into 6 equal balls. Each one is then shaped into a rocket with pointed ends. Covered and set aside to rise for 30 minutes. Baked in a preheated oven at 400 F or 200 C for 25 to 30 minutes or until cooked through and golden brown in colour. Tasty with a crunchy crust, soft crumb and chewy bite.
      |       |
All content & images are subject to copyright © - 2015
To read click here: Copyright & Privacy Policy
Goan Rocket Pão
(Yields 6)
Ingredients:
3 cups all purpose flour
2 and 1/4 teaspoons dry active yeast
1 and 1/4 cups lukewarm water
1 teaspoon sugar
1 teaspoon salt
Method:
Add the yeast to the lukewarm water along with sugar and set aside for 5 minutes to foam and froth.
Note: The water should be slightly warm to the touch, not hot.
Sift the flour and salt in a bowl. Add the yeast and mix to form a dough. Turn out onto a lightly floured surface and knead well for 5 to 8 minutes to a soft, smooth dough. It should spring back when pressed with two fingers.
Place dough in a greased bowl, turning once. Cover with plastic wrap and let the dough rise in a warm place until doubled in size, about 1 hour.
Once risen, punch the dough down to deflate the air. Weigh dough and divide into 6 equal smooth balls.
On a work surface, flatten the dough to a disc and gently pull the top two corners up and out to form ears. Start by folding the top two ears inward and pressing firmly with your fingers. Now bring the centre inwards pressing down firmly. Continue tucking inwards until you reach the end. Ensure that the seam is pinched and sealed well. Place seam side down and gently roll back and forth with both hands trying to point the ends. The roll should be 10-inches long. Transfer onto a baking sheet lined with parchment paper or silpat. (Follow illustrations as given above.)
Continue shaping the rest of the dough as above and place each inches apart from one another on the baking sheet. Cover with a tea towel and set aside to rise for another 30 minutes.
Preheat the oven to 400 F or 200 C.
Spray rolls with water. This will help the bread to get a crispy crust. With a sharp blade or knife, make a deep cut in the centre of each roll. Place the baking sheet in the oven and spritz the sides of the oven using a spray bottle with water. Shut oven door immediately.
Bake for 25 to 30 minutes or until golden brown.
Remove from the oven and place onto a wire rack to cool.
Serve warm.
Note:
To read click here: Copyright & Privacy Policy
Goan Rocket Pão
(Yields 6)
Ingredients:
3 cups all purpose flour
2 and 1/4 teaspoons dry active yeast
1 and 1/4 cups lukewarm water
1 teaspoon sugar
1 teaspoon salt
Method:
Add the yeast to the lukewarm water along with sugar and set aside for 5 minutes to foam and froth.
Note: The water should be slightly warm to the touch, not hot.
Sift the flour and salt in a bowl. Add the yeast and mix to form a dough. Turn out onto a lightly floured surface and knead well for 5 to 8 minutes to a soft, smooth dough. It should spring back when pressed with two fingers.
Place dough in a greased bowl, turning once. Cover with plastic wrap and let the dough rise in a warm place until doubled in size, about 1 hour.
Once risen, punch the dough down to deflate the air. Weigh dough and divide into 6 equal smooth balls.
On a work surface, flatten the dough to a disc and gently pull the top two corners up and out to form ears. Start by folding the top two ears inward and pressing firmly with your fingers. Now bring the centre inwards pressing down firmly. Continue tucking inwards until you reach the end. Ensure that the seam is pinched and sealed well. Place seam side down and gently roll back and forth with both hands trying to point the ends. The roll should be 10-inches long. Transfer onto a baking sheet lined with parchment paper or silpat. (Follow illustrations as given above.)
Continue shaping the rest of the dough as above and place each inches apart from one another on the baking sheet. Cover with a tea towel and set aside to rise for another 30 minutes.
Preheat the oven to 400 F or 200 C.
Spray rolls with water. This will help the bread to get a crispy crust. With a sharp blade or knife, make a deep cut in the centre of each roll. Place the baking sheet in the oven and spritz the sides of the oven using a spray bottle with water. Shut oven door immediately.
Bake for 25 to 30 minutes or until golden brown.
Remove from the oven and place onto a wire rack to cool.
Serve warm.
Note:
- If the ends are thin and pointy, they tend to burn.
