I hear constantly: that's not it, but it is not comme Il faut... figure, they say, this and that... And I (that's me throw heavy objects! all that on hand!), I eat everything - or rather everything that I like!!! However, with the quantities here's another story - you have to limit, well so, a little better than nothing... Some managed to give up bread, and I never do that!!! Eat and eat! However, I eat it just for Breakfast - so how then would "burn" for the day all in some imaginary furnace, where, allegedly, burn our calories... Ah... Myths... in a word, do not eat purchased bread for a long time (you know it), I love trying new bread recipes, I collect them (sorry, it's not to try!)... Ah-mA, does "sweet and sour classic" from Riga and Radziwill can't find! The web was powerless, and said, promised... sorry, panimash... And recently baked toast bread, in theory it should be baked in a special form called "Pullman", that is the bread it turns out a square. But since this form YET (hopefully that will be! I just don't know where to put...), then in the absence of "official" baked in the usual form of a brick. The bread turned out well - look how he grew up (well, not Mr. Bombastik it?), and the taste is indescribable good: tender, soft, air - no taste of cotton as the purchase... And the recipe is simple... so I recommend get at all! And fun - the sea!

So, from talk to action!!! Just say: the recipe is simple, but like all good things, is not done in a hurry... Haste makes waste... I, in General, the assessment criteria as "rapidly - so great!" seems naive and childish on the culinary website: not fried eggs in fry gathered, saying, who is faster (although soon I'm fried eggs downloads and hope that we will surprise you! but that is for later!)... Of course, that will prepare all of the products and scale: I honestly weighed only askorbinki not comme Il faut it turned out, pinch gave up... Put the old batter (the porch): all products are kneaded, I enter the fresh yeast directly into the flour (ground to crumbs), then add water. Mix well to make a good education a bun and put for maturation or for 5 hours at 24° or 15 hours at 5°. I put on the balcony, just 12 hours, so it is rapidly led itself is probably warmer than 5°... no, not maybe, for sure... Just in the fridge I have little space... (I Remember once (well, in the period of maidenhood) go flock in the trolley, well, the gang wanted to get all the herd-Yes again, young people! The place was, but "scattered" throughout the cabin... we thought: to sit or not. One of the guys says: no, we will not, CHALK... Oh MASTO, MASTO CHALK... in short, everyone understood that he meant that "the place for all the little"... But it's so CHALK MASTO with us and left...)

The photo shows how it grew and what went bubbles, perhaps excitement...

The dough starts as usual: add oil at the end... stir, stir, stir the mixture, until a good bun... let go - the batter takes off straight, fantastic! Now moldable bread - I won a brick... I'm his hands easily pressed into a pancake, then rolled tight into a roll, the edges of well-tingled. Put into a mold and let go - an hour or so...

- it is necessary to monitor the condition of the dough: incredibly fast fit, that is fluffy and airy!!!

Heat oven to 220°C - bread is cautiously put in the oven, bake until tender, 40 minutes... I Have the upper hand quickly darkened as rose and almost ran "cap" to the top of the oven, I covered with foil...

Cool...

Cut...

Eat...

Admire...

What is the structure and?

What? and now don't eat bread?

Well, I don't know... then to me the world will never understand...