Today, meet a bread recipe like American, but with a real bread taste, so right, that I feel like saying: "ours, he is ours!" - From Russia! "Russian" in this recipe is a way of handling the straight DOUGH test. This combination gives an unusual result! It is important to remember at the beginning of the recipe, that - *** the Dough from pressed yeast is kneaded with water of T not higher than 40-45° C. *** I made bread from half the number of products - I got a "brick". I strictly not to be messed with, no bread — if bread, then bake in the oven...

All nehochuha and clumsy I want to say that easy and simple to prepare this bread, and I can assure you: to get down safely, you will succeed!

The FIRST STAGE is working with yeasts, initial batch. *** The yeast, as it is written — you can use instant or fresh. I'm used to working with fresh. Deal with them according to the method of the Bertin Richard: I triturated fresh yeast with flour into crumbs, never "activate" them — fresh yeast is active! So, if the yeast is fresh, then RUB with flour, if dry then too... ummm, mix with the flour. Take 1/3 of the flour (250 g), all the yeast, dry milk, salt, sugar and margarine. Pour 500 ml of warm water ( for dry yeast to take water temperatures up to 54°, but I have fresh — and I took warm water, as fresh yeast is killed at high temperature. All beat 2 minutes — I have combine no, I churned with a mixer with 2 nozzles. Also turns out well! Pour 125 g of flour and again vzbit. Add the remaining flour and knead the dough. Just until smooth!

The SECOND STAGE is the fermentation of the Dough left to ferment for 30-40 minutes (at 25°) — the dough should increase 2 times. I made pometochki in the bowl, so it was good to see...

STEP three — vymachivanie dough Knead until gluten development. *** If the batter is thick then add water or crushed ice. I had no such need — the dough was tip-top!

Gluten is well developed, IF the dough is gathered into a bun; - behind the walls of the bowls; - stretched film. The dough will be soft and silky.

The THIRD STAGE is the fermentation of the Dough to roll into a ball and place in a bowl for the approach. Of course, a bowl better close and better if it is transparent — and we will Bladet the process! *** By the way, if on the test seen here are like "threads" is good, it is an indicator of a well developed gluten!

The dough ferments for about 1.5 hours and should fit 5.5 — 6 times. Do not believe it, but on schedule and at the orders come!

STEP four — shaping bread divide the Dough into 2 portions and short promsiti — you can even with your hands, about 30 seconds. Let the dough rest for about 15 minutes. That hour preparing forms greased with margarine. Roll the dough into a pancake, roll tight rolls, Saipov on the edge. To put it into the form.

The bread is placed on the delay for 1 hour. The FIFTH STAGE, he's the last one, it is the final... HURRAH! Oven heated up to 180°. Put carefully the forms of bread in the oven and bake for about 1 hour

Cool on a wire rack. Slice cooled. It's a song! this is the tale! Dream!

I love home-made bread the oven! Receive from it huge pleasure! I feel like a magician!