¼teaspoonrock salt (edible and food grade)(sendha namak)
¾cupjam - any fruit jam
2 to 3tablespoonsunsweetened desiccated coconutor as required
1cuplukewarm water or add as required
Instructions
Dissolve sugar in lukewarm water. Stir in the fresh yeast and let the solution sit for 10 mins.
Sieve both the flours and salt.
Add the oil, the yeast solution and knead to a soft, smooth and elastic dough.
Keep the dough covered in a greased bowl for 1 hour or more till doubled.
If using dry yeast, keep the dough for 1:30 minutes to 2 hours.
Once the dough has leavened, lightly punch the dough and on a lightly floured work surface roll into a rectangle till the width of the bread reaches ¼ to ½ inch.
Spread the jam evenly on the rolled dough. Roll carefully.
Place the entire log carefully in a greased loaf pan.
Cover and keep aside for 10 to 15 mins if using fresh yeast and 35 to 45 minutes for dry yeast.
Bake them in a preheated oven at 180 degrees c for 35 to 40 minutes or till the bread is browned. Remove on a wire rack and cool. Slice the jam bread rolls warm or when cooled.
Notes
Since different types of flours absorb different amounts of water, add accordingly.