Description
Amazingly delicious, tender, flavorful, beautiful... is endless to enumerate the advantages of this bread, so similar to our loaf. Imagine how pleased your loved ones, to receive such a gift prepared by you with love. This bread, is simply impossible not to fall in love and, Yes, we have a love at first sight!
Ingredients
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Flour
650 g
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Yeast
9 g
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Milk
240 ml
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Butter
65 g
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Chicken egg
2 piece
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Yogurt
75 g
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Sugar
3 Tbsp
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Salt
1 tsp
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Yolk egg
1 piece
Cooking
Of the total amount of milk to take 1 tbsp Milk, heated to a temperature of 30"C. Add the sugar and yeast, stir and set aside aside.
Mix the yogurt with the eggs. The 45 g of butter-melt and cool.
Sift flour with salt. Pour into it the yeast and yoghurt mixture and the melted butter.
Knead the dough, knead for at least 10 minutes. Roll into a ball and rising above the table at 40-50 cm to dislodge the dough on the table 100 times.
"Hackneyed" dough...
... put in a bowl, cover and allow to rest for 15-20 minutes. Then press down again and again knock on the table 100 times.
Divide into 3 equal parts. I got it for 340 g each.
Roll out each piece of dough (I flattened it with hands) in a circle with a diameter of 25 cm brush with melted and cooled butter 20 g and place with each other (the upper part not greased).
Cut into 16 segments. To postpone 4 segments to the side.
Twist each of the 12 segments, starting from wide edge to narrow...
... and place around the edge of the form 22 cm in diameter, the bottom of which lay a baking paper and wall grease with vegetable oil. Each of the 4 segments left to cut another two. Twist and place in the center of the form, putting on the priest. Cover and allow to rise for 30 minutes. PS the rolls went pretty tight, it is probably necessary to ensure that the dough rises. I have a high ring - 10cm, if you don't, you can extend it using cardboard, which is wrapped up baking paper.
Frosting made with whipped egg yolk and 1 tbsp milk, we left and lubricate pohatu. Bake in pre-heated to 190"With the oven for 30-40 minutes until Golden brown.
Ready pohatu gently release from the mold and carefully rubbing, brush the top with vegetable oil (буквально1 teaspoon, or even less!).
Give pogacha to cool completely and broke off a piece to enjoy with milk, juice or tea! mmm...
In the fissures. The dough layers.
And the piece that I chipped in as down. P. S. I'm not just pohatu baked according to this recipe, but more simple, not fancy option. In this recipe I substituted vegetable oil for butter, added twice the sugar and reduced the amount of salt. Changed the molding to pogacha was higher. Conclusion - the butter version tastes better!
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