Description
Lush tender loaf with a porous crumb and thin Golden crust! Good for sandwiches, it is thinly sliced and almost does not crumble!
Ingredients
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Water
220 ml
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Yolk egg
3 piece
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Flour
550 g
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Dry milk
2 Tbsp
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Vegetable oil
2 Tbsp
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Yeast
1 tsp
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Sugar
1 Tbsp
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Salt
1.5 tsp
Cooking
In warm water dissolve the sugar and yeast. Let stand for 10-15 minutes. Add the egg yolks.
Pour the milk and salt, pour vegetable oil.
Pour the sifted flour. Knead smooth elastic dough. Roll the dough into a ball and leave for 1-1.5 hours of proofing in a warm place, cover with a cloth.
The dough increased in volume.
The dough is elastic, not stick to hands, flour for podpira I didn't need it. On the working surface, stretch the dough into the reservoir. I did it by hand.
Roll into a roll, the edges folded inward.
Put the loaf on a baking tray, optional make cuts with a sharp knife. Leave under a cloth to rest for 1 hour.
Rested the loaf is sent to be baked in a preheated 200 degrees oven for 30-35 minutes until Golden brown. The finished loaf remove from the oven, allow to cool completely.
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