Making this vegan bread recipe was based on the fact that many people can’t buy eggs and bread recently, and we wanted to make a bread with basic ingredients to cope with food shortages. All you need is all purpose flour, salt, oil, sugar, and yeast, then you can make a soft and fluffy vegan bread with your hands. After tried a few times with this recipe, we found out that this recipe is very similar to Hainan Bread and tastes very close. We Penang people call it Roti Benggali. (We don’t bake it too over, when the crust became dark color, it will be tough)
I remember when I was a kid, every morning, there were a motorcycle ringing the bell to selling breads. There are plenty of snacks hanging on the outside of the mini cupboard that set on the back sit of the motorcycle and fresh Roti Benggali inside. When you buy Roti Benggali and you can choose to have Kaya Jam, butter or both spread on the bread, the Indian guy will make it on the spot for you and he would remove the crusts If you do not like it. This kind of friendly bread selling service is a traditional industry handed down by our fellow Indians for a century.
The History of Roti Benggali
According to sources, “Roti Benggali” the oldest Malaysian bread, Mr. Patchee of South India introduced to Penang in 1885. “Roti Penggali” is the name of beginning of the shop. The fourth-generation successor who has changed the name to Patchee Bakery. The traditional industry is maintain. They also sell bread to coffee shops. Most of Penang coffee shops are operated by Hainanese, so Roti Benggali is also called Hainan Bread. This bread is one of the favorite food of the three major races in Malaysia. In addition to the Kaya Jam and butter, Indians and Malays like to eat it with curry. It’s such simple delicious bread.
Soft and Fluffy Vegan Bread (Roti Benggali) Recipe
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- 300 g All Purpose Flour
- 180 ml Water
- 6 g Instant Yeast
- 6 g Salt
- 25 g Vegetable Oil
- 25 g Sugar
- Prepare a large bowl, pour in water, yeast and sugar then stir well.
- Add in flour (sifted) and salt, knead until become dough and rest for 10 minutes.
- Add in vegetable oil and knead until the dough absorb all the oil, then the dough will become sticky, continue to knead the dough with some flour until it smooth. Cover with wet towel and leave it for 1 hour.
- Divide the dough into 3 parts, release the carbon dioxide and shaping then put into the oiled baking mold. Put it in the oven and leave for another one hour or until it is twice as large. (You can put a small bowl of warm water at the bottom of the oven to help the dough fermentation)
- Set temperature 180°~200°C and bake for 50 minutes。
- After baked, release the bread from mold and apply some vegetable oil on the crust for shiny.