Day-to-Day Bread Are An Integral Part Of Our Food
Learn to bake day-to-day bread from the comfort of your home.
Freshly Made vs. Market Made Bread
Baking at home seems Complicated, Scientific, Tedious.
I completely understand when you feel so. I have been on that side a couple of years ago. I was scared and the thought of baking at home was overwhelming to me.
But if you have a good instructor, who could help you understand the what and why's in simple language, then baking at home is a charm
I have taught more than 9000 folks so far and most of my students now no longer buy bread from the market. They cherish their family eating freshly made sandwiches, burgers, pizza at home.
47% of my students learn the art and start their home baking business and make a living out of the skill in hand.
Introducing Day-to-Day Bread Course
Everything that you and your family love to eat when you go out in the market can now be made easily at home. With my step-by-step tutorial, I will make baking bread at home charm for you, as I have done for 9000 other students.
Here’s What You’ll Get When You Sign Up
A 15-day course that will lead to guaranteed results for you to start baking at home.
The Science of Bread baking
Get detailed knowledge of what's and how's that will simplify your bread baking experience.
You will learn my time and tested, specially curated no-fail recipes that are guaranteed to produce great results every time you bake.
Get complete peace of mind. If you land in trouble ever in anything we teach you in the course, I will be there to help you solve it.
You will never lose the content with our lifetime access offer. Watch the videos and lessons whenever you want, from a device of your choice, and at a time of your choice.
About Sonia Gupta
Who doesn’t love food? But spending an hour to make a delicious dinner isn’t everyone’s cup of tea. I was no different. To me, cooking was only limited to my mother and grandmother. I was never forced, nor was I interested in cooking.
Today is a complete shift of paradigm. I now teach baking to kids and adults alike via my workshop.
I am pledged to convert homemakers into homebakers.
Born in a small town of Punjab known as Barnala, I am a Masters in Math. Alright, born in Punjab doesn’t really mean born foodie.
I started my career as a Science and Math teacher but in the hunt for ultimate harmony with my mind, I kept learning new things and changed job quite many times. Food was nowhere in my thoughts.
My life took a steep turn in 2009 when I moved to the US along with my husband as he was on his assignment. Unlike India where baking was only limited to bakeries, I found that most of the families in the US prefer to bake their bread at home. They understand the importance of eating fresh, without harmful chemicals and preservatives.
As my child grew, his inclination towards baked goodies made me experiment at home. I spent hours learning and experimenting in my kitchen. My goal was eggless baking, I being a vegetarian.
I had enough encouragement coming my way from my husband and the little one that faded the sorrow of failures and motivated me for my next experiment.
Today I help people master the art of baking at home through my various courses.
Afterall, the best you can give back to society is a healthy child.
Eat fresh - Bake fresh at home.
Social Media Marketer at AcubeDigital
Firstly I just love Sonia mamher recipes are so easy that really *AnyBodyCanBake*.I was waiting for this course...Posted by Simmi Raj on Friday, February 5, 2021
Neetu T Lohani
Volunteer at VedicHindiSchool
Liked her simple and amazing recipes. Also appreciate their effirts to manage tutorials and classes perfectly providing...Posted by Neetu T Lohani on Wednesday, January 20, 2021
Manager at Canara Bank
She has amazing baking skills and recipes which she shares with everyone selflessly. Appreciate the help she renders to bakers across. Also has some very well designed coursesPosted by Jayashree Hariharan on Tuesday, January 26, 2021
Find out what are you going to bake
Recipe1: Pav Bun
A gift given by the Portuguese, Pav Bun, is a beloved component of most of the popular street foods in Maharashtra. Whether it is lip-smacking vada pav, or the mouth-watering pav bhaji, or the spicy misal pav, pav bun makes it to our day-to-day bread.
Recipe 2: Soft Garlic Masala Rolls
These super-soft, light and fluffy masala garlic dinner rolls are easy to make at home. Often I make these garlic masala rolls along with tomato soup or veg manchow soup and that makes our perfect dinner.
Sometimes, I will just make masala of onion and tomatoes with coriander and then make pieces of these garlic rolls and make a replica of Mumbai's special Masala pav.
A recipe that can be used in many ways definitely worth keeping in our day-to-day bread list.
Recipe 3: Focaccia Bread
The name "Focaccia" is derived from the Roman “panis focacius,” meaning “hearth bread”.
Romans brought the bread to Europe. Once people started baking it, Focaccia became part of their cuisines and gastronomic traditions. In the early 20th century, the bread reached South America and the US, keeping the bread alive and strong and making it a day-to-day bread for consumption.
Recipe 4: Milk Bread
Milk Bread is slightly sweet and soft bread. Goes great with butter and jam for breakfast. This Asian bread has a soft texture.
The exact origins of the recipe remain unknown but the bread is often referred to as "Japanese milk bread". Japanese call it "shokupan" which is a regular loaf of day-to-day bread.
Recipe 5: Cheese Garlic Pull-Apart
Imagine a bread so soft and buttery that it pulls apart into tender pieces at the slightest touch. Cheese Garlic Pull-apart bread is a similar bread that can be pulled apart in pieces rather than having to cut it.
The advantage is that you can use different fillings between these layers and add tons of flavor to your bread. Since the garlic pull-apart rolls always turn out so well, it makes it into our list of day-to-day bread list.
Recipe 6: Pizza
Pizza an Italian dish consisting of a flat round bread base with vegetables, cheese, meat, etc. on top, which is cooked in an oven
According to Indiatoday, about 50,000 pizzas are sold every day in India. Now a recipe such a popular, need to fall into our day-to-day bread bouquet.
Recipe 7: Pita Bread
Pita is a popular Middle Eastern day-to-day bread that includes the widely known version with an interior pocket.
One of the easiest bread to make, it is also versatile and can be used for so much more than a pocket to put yummy things in. You can toast it to make pita chips or even use it flat to make a quick and easy pita pizza.
Recipe 8: Doughnut
A doughnut or donut is, popular especially among kids, a type of leavened fried dough. Doughnuts are usually deep-fried from a flour dough, and typically either ring-shaped or several shapes without a hole.
Doughnuts are often accompanied by coffee.
Recipe 9: Turkish Pied Bread with Pre-ferment
Turkish Pide is a flatbread baked with toppings in an oven. Pide and its various varieties are widespread through Turkey and are established as an important food. Toppings vary widely and include but are not limited to cheese, onions, peppers, tomatoes, eggs, mushrooms, parsley, and much more.
A pre-ferment and a longer fermentation in the bread-making process have several benefits: there is more time for yeast, enzyme to have bacterial actions on the starch and proteins in the dough; this, in turn, improves the keeping time of the baked bread, and it creates greater complexities of flavor.
Including pre-ferment bread in day-to-day eating improves overall health.
Recipe 10: Subway style bread with Pre-ferment
We all have been huge fans of subway sandwiches. Isn't it? Their bread makes all the difference. Earlier they used to call it Footlongs.. but gradually they lost it in a lawsuit as the bread was not a foot (12") long.
Anyways, you can bake similar, so-called footlong, bread at home.
Once again to make it healthy we will make it with pre-ferment and include them in our day-to-day bread. For me, this bread and its sandwich make a perfect dinner.
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