Description
Cream cheese bread. Recipe "timetask iy"... nothing changed, was prepared, as the author. The author of this recipe also borrowed the recipe from someone and that "someone& quot; baked bread in the bread maker by type: all scored and baked! Normal or fast mode... the Recipe was altered to "handmade". So I have the basis... since I'm not looking for a quick and easy way, but rather because I believe that the bread is not vanity that is a product that "tyap-lyap&am p;quot; deserves and requires both the attention and love... (and then it will be tasty and useful!); that's why I bake bread the "traditional way", LP: kneaded and vimesy well... gave up and obmal sformovat... I gave up... And then get real bread! But who wants, you can in the bread maker. This bread is extremely tasty, tender, light and air directly, and therefore identified him with the name "Cloud&am p;quot;. No comparison shopping toast bread with him will not stand. And easy to cook!
Ingredients
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Flour
250 g
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Yeast
10 g
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Salt
3 g
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Cream
50 g
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Butter
20 g
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Milk
10 g
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Sugar
15 g
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Water
160 ml
Cooking
This bread is extremely tasty, tender, light and air directly, and therefore assigned him the name "the Cloud". No comparison shopping toast bread with him will not stand. And easy to cook!
The yeast I mixed (rubbed hands) with flour, then gradually introduced other products, vimosewa mixer.
Knead the dough well is the key to success! Well mixed dough is formed itself in the bun and behind the walls of the bowls. And if its draw, then stretched like a membrane (but not manual work or with a mixer this is hard to achieve!), but at least the dough should stretch like a chewing gum!
Put the dough for 3 hours with one Osmankoy only obmanula without fanaticism, and so just poked it... the Dough came good, it was airy and fluffy...
... with an extremely Lacy structure...
On a work surface sprinkled flour, put the dough and sformula bread, here it is: - divided into 4 equal parts;
- each of the hands "spilled" in the cake;
- turned rolls;
- put the rolls in the form of a transversely close to each other.
Form I size 24х10 see the Form I have not oiled it, I have nonstick. But if someone normal, you have a bit of grease.
Left to suitable: bread have risen at least 3 times... I thought that was enough, and then "climbed" would be over the edge. The rise time can be very different - depends on temperature, humidity, food quality,... your mood... I am guided primarily by the volume.
Bake at 190°C until tender. About 45 min., focus on your oven, and then I have that sometimes shows one temperature, and does different!
The finished bread is left to cool on a soft base (such woolen cushion for the chair) - he is very gentle and airy, easily wrinkled. So you have to let it cool down!
Perfect for light and delicate food, lovely toast bread, without the disadvantages of the store, like cotton wool... And easy to prepare. If anyone needs a bigger bun, then you can just increase the products twice. Bon appetit!
And now a couple of pictures that (by tradition) to demonstrate "inward life" bread...
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