Pain Senegalais
The Quirky Foodster Team
Ingredients
- All-purpose flour — 500 g (4 cups)
- Instant yeast — 7 g (2 1/4 tsp)
- Sugar — 2 tbsp
- Salt — 1 tsp
- Egg — 1
- Warm milk — 280 ml (1 1/8 cups)
- Butter, softened — 40 g (3 tbsp)
Method
- Combine the flour, yeast, sugar and salt in a bowl.
- Add the egg and warm milk, mixing to form a soft dough.
- Knead in the butter gradually until fully incorporated and the dough is smooth and elastic, about 10 minutes.
- Cover and let rise in a warm place for 1 hour until doubled.
- Divide into 8 pieces and shape into round rolls.
- Place on a baking tray, cover, and let rise a further 30 minutes.
- Preheat the oven to 190°C (375°F).
- Bake for 18-22 minutes until golden brown.
Introduction: A soft, slightly sweet round bread roll, a common everyday Senegalese staple.
Cultural Background: This soft round bread roll is found at breakfast tables and markets across Senegal, its tender crumb making it popular for sandwiches or simply enjoyed with butter and coffee.
Tips: Knead the butter in gradually for the softest, most tender crumb. Let the rolls cool slightly before slicing to avoid squashing the soft texture.
Variations: Brush with a little melted butter after baking for extra richness; add a sprinkle of sesame seeds before baking for texture.
Storage: Store in an airtight container at room temperature for up to 3 days.
Reheating: Reheat briefly in a low oven or toaster to warm through and soften.
Nutrition: Approx. 220 kcal, 6 g protein, 36 g carbohydrate, 6 g fat per roll.
FAQs:
Q: Can this bread be made without eggs?
A: Yes, though the egg contributes to the soft, tender texture; omitting it will result in a slightly denser roll.
Q: What is this bread typically served with?
A: It pairs well with butter, jam, or as a base for sandwiches with cheese or eggs.
- All-purpose flour — 500 g (4 cups)
- Instant yeast — 7 g (2 1/4 tsp)
- Sugar — 2 tbsp
- Salt — 1 tsp
- Egg — 1
- Warm milk — 280 ml (1 1/8 cups)
- Butter, softened — 40 g (3 tbsp)
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