Description
The bread is baked in a slow cooker, easy to prepare, soft, long does not get stale very tasty. The recipe I took from the book slow COOKER Natalia Kopystyrinskaya.
Ingredients
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Milk
500 ml
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Yeast
1 Tbsp
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Salt
1 Tbsp
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Sugar
1 Tbsp
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Flour
800 g
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Vegetable oil
2 Tbsp
Cooking
Dissolve the yeast in warm milk (water), add sugar, salt. Mix well. If you want you can add 2-3 tablespoons of vegetable oil.
Add portions of flour, knead a soft, elastic dough. The dough should not stick to hands. Cover the dough with a towel and put in a warm place for an hour.
The dough should rise, to increase in volume two to three times. After proofing the dough again crumple and formed from his balloon.
Put the dough in a greased bowl multivarki, turn on the heat 10 - 15 minutes, then turning off the slow cooker and give the bread to rise (it will be enough 40-50 minutes). The dough should not rise above the last ricochet, otherwise it will rest against the lid of the slow cooker.
Bake white bread in multivarka in the "baking" 80 minutes with one hand. Then carefully flip the bread and put another 30 minutes on the "baking".
Ready bread remove from the slow cooker and give it to cool completely. Bon appetit!
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