Recipe by Fathima Mahomed
Pic credit by Fathima Mahomed
3 cups cake flour2 teaspoon sugar10g anchor dry yeast1¼ cup warm milk1 Tablespoon milk3 Tablespoon butterPinch salt
Subs can use chicken, steak or tuna as filling....
1.Yeast Activation process
Add dry yeast, sugar and warm milk in a large bowl and let these ingredients activate for at least 5-7 minutes.
2.To the above bowl add salt and flourand mix together all ingredients, mixing at intervals of time for next process of 15-20 minutes.Lastly add in butter, knead until dough is soft.Cover with a kitchen towel and keep in a warm place in the kitchen for at least one hour.The dough should have bulked up in size, slowly punch down and roll into a Swiss roll, cut into equal pieces.Roll into a shape of subs , you can make mini subs, repeat and complete the processTake 1 Tablespoon milk, brush on each roll on a grease baking sheet.Optional sprinkled seseme seeds cover and leave to rise for another 20-25 minutes.
3.Bake these in a preheated oven for 25 minutes at 180 degrees until golden brown.
VariationsUse below ingredients when rolling, brush with garlic butter, sprinkle grated Mozzarella cheese2 Tblespoon garlic butter fresh chopped garlicFresh thyme and rosemary.
INFO & TIPS
Light snack and comfy most rewarding if made from scratch.Serve these at iftaar /Boeka table... Favorite sauce toppings and mozzarella or fete cheese ♥️
Use Chicken filling, tri-coloured peppers, mozzarella cheese, fete cheese, tomotoes and favourite sauce, once subs baked, slit across and insert the prepared chicken filling just before serving.
The recipe for the basic sub is below.
Free to use own choice of filling.
After a long day, a chicken subs is most welcomed at an iftaar/Boeka table served with favourite sauce. It's a light finger snack also comfy and most rewarding if made from scratch.
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