Baton rifled from my childhood

Description

Who does not remember the flavor of loaf of our childhood! Still warm, crispy, otschipnet a piece until carry out of the store, then another piece... mmm! Delicious it is! To childhood again do not get, and here's a loaf with such a taste, as a child, I offered to bake our distinguished cooks. The recipe is extremely simple, with no extra time for the dough. Try to cook, and I hope the cakes will not leave anyone indifferent!

Ingredients

Flour

3 cup
Yeast

2 tsp
Sugar

1.5 Tbsp
Salt

1 tsp
Vegetable oil

4 Tbsp
Water

1 cup
Potato starch

0.5 tsp
Water

0.25 cup

Cooking

Mix flour, sugar, salt, yeast. Make a depression in the dry mixture, pour in him vegetable oil and lukewarm water (not hot!).

Knead the dough until smooth. Cover it with a towel and let stand for 10 minutes to relax the gluten of the flour, then the dough is better vymesite.

Then carefully knead the dough 7-10 minutes, if you need a little podpisa work surface. Don't neglect the kneading, it depends on the soft, fluffiness of the future loaf. Here is a smooth dough is obtained.

Moldable ball, put in lightly oiled container, close with cling film, and give time for the dough to increase in 2-2,5 times at room temperature. It will take about 40 minutes.

So I increased the dough after proofing. Abenaim it gently with your hands. Again make a ball, cover and give the delay. This procedure done again. In the end we have to do 2 the initial mixing of ingredients, and our dough should rise three times.

Then roll out the dough into a rectangle, and begin to wrap in a roll as shown in the photo.

The seam neatly suscipiam. Put the harvesting of the loaf seam side down on a baking tray lined with baking paper. Cover with cling film and give a time for up to increase in 2 times, about 30 minutes. Meanwhile put the oven to warm up to 210 deg. and at the bottom of the oven put a blank form, a bowl, etc. (I use a glass form).

Then with a sharp knife make on the baton oblique shallow incisions. To stand up and give him another 10 min.

In red-hot form, which is at the bottom of the oven, pour a glass of boiling water. Formed pairs. Immediately put baking our loaf and bake it with steam at 210 deg. 7-8 mins, then take out the form of water and continue to bake at 200 deg. 10-12 min for 5-7 Minutes until cooked loaf to cook this kiselak: faceted 1/4 Cup of water + 0.5 teaspoon of starch, just dilute the starch in water and bring to a boil. It will take 1-2 minutes.

Here's a ruddy handsome we got (the smell in the house is fantastic!) Crust he brushed. Will give it a Shine!

Quickly brush put some hot loaf is slightly cooled kiselica and immediately off again in the cooling oven for 5-7 minutes. If for some reason your kiselak cooled, it became thicker, a little to dilute it with boiled water and again bring to boil.

Here's a loaf in the end we did it! Allow it to cool, crunchy crust, enjoy the incredible aroma and taste... remember childhood!

Bon appetit!

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