Description
I often make cheese and therefore always in the fridge, there's a lot of serum. The bread on the serum turns out well, very tasty, tender, porous and airy. Cook it very simple.
Ingredients
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Flour
650 g
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Serum
500 ml
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Sugar
1 Tbsp
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Salt
2 tsp
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Yeast
1.5 tsp
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Butter
50 g
Cooking
The serum is heated, it should be slightly warm. I usually only recline curd knead the bread and whey is still warm. From the specified volume of serum, take a bit, add the yeast and 1 tsp sugar. Leave for 15 - 20 minutes or until distinctive hats.
Then add the rest of the serum, soft butter, remaining sugar and salt. Stir with a wooden spoon. If You like sweet bread add more sugar.
Sift flour.
Knead the dough.
The dough should be sticky and stringy. Flour do not add more.
Cover with film or a towel and put in warm place to rise. As we stand on hot days I put on the window in the sun. Usually just put in the oven for 30 gr.
The dough should increase by half, but it seems to me it has tripled. I have it took 1.5 hours.
That's so porous it should be. Omit it.
Form grease with vegetable oil and spread the dough 1/3 part of the form.
Put to rise again until dough is doubled. This time it took about 40 minutes. Then send in a preheated 200 gr. the oven for 30 minutes. I sprinkled some more sesame seeds. If the top will be hard to burn cover the bread with foil. Loaves let cool and spread. Carefully they are very delicate and airy.
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