Description
Fragrant soft bread you can bake in field /country conditions without an oven or furnace. Interested? Welcome!
Ingredients
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Millet
57 g
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Flour
250 g
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Yeast
7.5 g
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Salt
2 tsp
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Honey
0.5 tsp
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Milk
100 ml
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Water
300 ml
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Vegetable oil
3 Tbsp
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Greens
1 coup
Cooking
A bag of millet TM Mistral pour cold water and boil until tender
Put on a plate and allow to cool to room temperature
Meanwhile, in a small quantity of milk to dilute the honey, add the yeast and leave to the formation of the foam cap
Sift the flour, add the salt, diluted yeast and the cooled millet
Hands grease with vegetable oil and knead the dough. Flour sometimes requires a little more sometimes a little less - the dough will be soft, slightly stick
The capacity with the dough cover with a damp towel and leave for about 1 hour in a warm place to approach. During this time it has doubled in size.
Chop the herbs
Ready to press down dough, divide into portions (depending on the size of your pan) - I bake in a small pan, with a diameter of 16 cm of this amount, the test I have is 3 "buns."
The pan is better to take with a thick bottom and the diameter of the pan was equal to the diameter of the heating surface. Grease it a little vegetable oil, put part of the test (thickness of about 1.5 - 2 cm), put on a small medium heat
Cover with hole
Fry for 10-15 minutes on each side
Heavily browned in the oven the bread will not work
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