Description
To say that this is a VERY tasty bread, to say nothing!!! At first I was intrigued by the name of bread And its appearance (cook Ilara. Hut. ru), and that was an immediate trip to the kitchen. And I have got SUCH a DELICIOUS BREAD!!!
Ingredients
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Flour
700 g
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Butter
25 g
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Yeast
30 g
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Water
450 ml
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Honey
1 Tbsp
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Salt
2 tsp
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Chicken egg
1 piece
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Vegetable oil
Cooking
In a large bowl sift flour, add salt and butter, cut into pieces, hands the oil is triturated with flour and salt. Make the dough:crumble yeast in a bowl, put the honey and pour 100 ml of warm water, mix well and give 10-15 minutes to stand up.
Flour rubbed with butter, in the center make a deepening, pour the yeast mixture there.
With a spoon gently mix the yeast mixture with the flour, gradually pour the remaining water and fully mix the flour with liquid.
We pour the flour on the table and really knead the dough (flour may take another spoon 3-4), which should be tight but elastic, well behind the hand, cover it with a towel and leave to come for 1.5-2 hours at ROOM TEMPERATURE, the oven do not turn on yet.
The dough was perfect (increased 2-2,5 times).
Abenaim our fluffy dough and separate into two parts (1/3 and 2/3), will skatium palm of them balls, pressing down tight to the work surface, cover it with a towel and leave to increase in 2 times (I have raised the dough for about 30 minutes) now turn on the oven at 220 gr TS.
Smazyvaem a baking sheet liberally with vegetable oil and very gently move a large bun at him, hand gently press the top, and put on a great little bun, which is also slightly press down on the top hand.
To connect the small and large balls, three fingers of the right hand (thumb, index and middle), pull the upper ball to the center of the loaf.
Allow the bread to stand for 15 minutes to come to himself after the shock, oil it on all sides with the beaten egg and with a sharp knife (I did with a razor blade) will do the notches on the upper and lower ball in an arbitrary order.
And put it into the preheated oven (up to 220 g C ), the first 15 minutes bake with steam (under the tray I put the frying pan, which is very careful not to get burned (!!!)poured 150 grams of boiling water and quickly shut the oven), after 15 minutes the water will boil, lower the temperature to 200 C C and bake for another 20-30 minutes until Golden brown.
The bread after baking should be allowed to cool on a wire rack 30-40 minutes, which I, as always, impatience is not made:-[, and cut it.
In order to show the delicate structure of the bread I broke the bread.
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