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Recipes - Goan bread
Also known as 'poee', this is a leavened bread which used yeast as a raising agent. It is butterfly-shaped and very soft and spongy within. It is sold in markets and bakeries in Goa. They are eaten with many savoury dishes. Makes 6 breads.
Ingredients
1 teaspoon sugar
1 teaspoon dried yeast
300 g plain flour, plus extra for dusting
Salt
Water
Instructions
1. Dissolve the sugar in about 150 ml hand hot water, then sprinkle on the dried yeast. Stir well and set aside for 10 minutes to allow a frothy head to develop.
2. Place the flour in a large bowl and add a pinch of salt.
3. Make a well in the centre and pour in the yeast mixture, together with another 100 ml water. Mix well at first using a spoon, then hands to incorporate all the flour to for a dough. If it looks too dry, add a little more water.
4. Tip dough onto a floured surface and knead well for about 10 minutes until it becomes smooth and elastic. Dust regularly with flour to avoid it sticking.
5. When it has changed to an elastic texture, place it back into the bowl, give it a light coating of oil to stop it sticking and cover with cling film or a plastic bag. Put in a warm place to rise for an hour or until the dough has doubled in size. If you can't find a warm place, leave it at room temperature. It will take about 1 hour and 30 minutes to rise fully.
6. Turn dough out onto floured surface and briefly knead again.
7. Roll into a rough sausage shape, then cut the roll into 6 equal sections.
8. Slightly flatten each section, slash down the centre of each round with a knife and flatten again each side of the cut to form a butterfly shape.
9. Place butterflies on a baking sheet, sprinkle with flour and allow to rise again for 30 minutes.
10. Preheat oven to 220°C (425°F), Gas 7.
11. Bake in over for 10 - 15 minutes until lightly browned.
2. Place the flour in a large bowl and add a pinch of salt.
3. Make a well in the centre and pour in the yeast mixture, together with another 100 ml water. Mix well at first using a spoon, then hands to incorporate all the flour to for a dough. If it looks too dry, add a little more water.
4. Tip dough onto a floured surface and knead well for about 10 minutes until it becomes smooth and elastic. Dust regularly with flour to avoid it sticking.
5. When it has changed to an elastic texture, place it back into the bowl, give it a light coating of oil to stop it sticking and cover with cling film or a plastic bag. Put in a warm place to rise for an hour or until the dough has doubled in size. If you can't find a warm place, leave it at room temperature. It will take about 1 hour and 30 minutes to rise fully.
6. Turn dough out onto floured surface and briefly knead again.
7. Roll into a rough sausage shape, then cut the roll into 6 equal sections.
8. Slightly flatten each section, slash down the centre of each round with a knife and flatten again each side of the cut to form a butterfly shape.
9. Place butterflies on a baking sheet, sprinkle with flour and allow to rise again for 30 minutes.
10. Preheat oven to 220°C (425°F), Gas 7.
11. Bake in over for 10 - 15 minutes until lightly browned.
