1cupLuke Warm Waterto as needed to knead the dough
½tbspActive dry yeast
1tbspCane SugarYou can also add White sugar , works well with both
1½tbspVinegar
2tbspOil
1tspSalt
Milk to brush on top of the bread.
Instructions
In a bowl add in Luke warm water and Sugar add in the active dry yeast to allow it to get activated, It may take around 3-5 mins.
Now in the mixing bowl sift in the Wheat flour and Salt together.
Combine everything once and then to this add in Vinegar, and mix everything to form a soft dough. Add more water if required. After kneading add the oil and knead the dough once again.
Cling wrap the bowl which has the dough and cover it with a kitchen towel. Set it in a dark place for 1 and a half hours the dough will proof up in this time.
After the dough gets proofed up punch the dough to release the excess air. Knead once again in the working Surface. With a rolling pin roll the dough to a flat rectangle. Now roll the dough and then form the shape of the log and place it in a prepared bread tin.
Cling wrap and allow it to rise for another 30 mins. Brush the loaf with milk before baking. I am using almond Milk
Preheat the oven at 200 Deg C for about 15 mins and then bake at 200 Deg C for 40-45 mins. Make sure the baking tin sounds hollow when tapped to the bottom. Allow it to cool completely preferably for 2 hours and then slice and serve.
Notes
The baking time may vary from oven to oven.
You can replace Vinegar with Yogurt or Lemon Juice.