Homemade bread

Description

This is my first recipe, do not judge Rick... Long thought - to spread or not to spread pushed the girl's comment in the recipe cutlets, which have complained that they do not have in selling bread-brick. My bread form is not brick, however, to taste it)))and is notable for the fact that You do not stain with flour table, respectively, it is very convenient for those who live in the Dorm or, like me, in the same house with numerous relatives, and the kitchen freely very rare, well, for those who loves cleanliness. I batch make the room into a saucepan. This recipe on the website is not seen, but if there is - I apologize in advance.

Ingredients

Flour

1 kg
Water

0.5 l
Yeast

3 tsp
Sugar

3 tsp
Salt

1 tsp

Cooking

So, let's begin. Take wide capacity: saucepan or basin (You will be comfortable in it vymeshivayut), I have a pot with a capacity of 4.3 l, 24cm, pour 3 teaspoons sugar, 3 teaspoons dry yeast, stir and pour the warm water from half-liter jars. Do not stir, wait until the yeast will begin to bloom, about 5-10 minutes.

When the yeast has dissolved, add a teaspoon of salt, I use "Shade", there are no large pieces, but it does not matter.

And add a kilo of flour. I sift directly into the saucepan, who is so uncomfortable - sift separately and add to Your capacity. I have a 250 gram plastic Cup, accommodation exactly as faceted glass, I poured 6 cups, because buying a large bag of flour (the hosts note, can someone come in handy this information: in 250g glass 160g wheat flour, 200g granulated sugar, raisins, semolina, buckwheat, vegetable oil 240g, 250g water, milk, sour cream, 325g honey and jam 330g - read in the Soviet notebook. :)

While clean hands, prepare a form for baking: I have a roaster and shape for round bread, inherited from godparents, who worked at the bakery.))) Put them next to the pot on the table, so you do not have to run after them, a little grease, or rather rubs on the bottom, so it was slightly greasy any fat: oil, Magarinos, sunflower oil and begin to stir the flour into the water.

Stir the mixture until complete detachment of the dough from hand. If, nevertheless, a highly viscous dough - add just a little bit, small pinches of flour but don't overdo it - when there's too much flour, too bad.

When the dough does not stick to hands, it looks like.

Take it have two hands, severing half and roll into a bun or slightly elongated bun for utyatnitsu. You can use a form - then You will have one big pound, a very high loaf. I divided into two forms - my children do not like large high pieces, and cutting uncomfortable, very wrinkled and crumbly.

Put our cakes in shape and slightly, but not much prelusive so that the sides of the test did not touch the edges of the form, cover with a towel and put in a warm place for about 30 minutes to come up. I leave the same place and mixed - I have 9 floor - the heat is amazing, and in winter, put warm water in a basin.

When the dough will increase noticeably in size by half, if not more - put in preheated oven on a tiny fire for 10 minutes, to slightly raised dough, the temperature will not say - oven gas, excl.

After 10 minutes add the fire and bake the bread 30 minutes until Golden brown. Time and color can be changed - who loves fried - a little longer, who loves snow Bunny bread - less. One thing I will say raw it will not be as steamed from the middle when You hold it in the oven for 10 minutes to rise before adding fire. Most importantly, stay close to the oven after you hear the flavor of the finished bread, not to miss your favorite color.

When You wait for "your" color and pull out the form from the oven and turn over on the towel. Do not leave the bread in the form of after pulled from the oven in the form he mokreet. I have so that's - exactly 30 minutes over moderate heat.

Then, if You like me two loaves - put them on the flank, ass to ass, and if one, then so ostavlyaite on a towel as in the previous photo and wrapped in a towel.

And also on your side or butt down if one bouhanick in polotenechko put on the grill (I have a stand for pans) and leave until cool or partial (if You want warm bread). But in any case, hot bread don't cut - it will stick together and crease under the knife.

Well, it's my bread already cut. Very aromatic, delicious, easy to prepare and quick, Yes, and most importantly - clean table. ;) Bon appetit!

I hope I understood everything explained, and all will succeed.

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