Milk loaf leavened

Description

Another variant of delicate bread adapted by me without the use of industrial yeasts. Original recipe taken from the site http://harch.ru/molo chnaya-buxanka/

Ingredients

Sourdough

200 g
Flour

650 g
Water

200 ml
Sugar

1 tsp
Salt

1 tsp
Chicken egg

1 piece
Vegetable oil

2 Tbsp
Milk

200 ml

Cooking

200 gr. flour add the yeast, a little diluted very warm water. Stir, gradually adding the remaining water. Cover with a towel and put in a warm place (in my case, have included cooking plates) for future proofing for 2 hours.

Then delay 200 gr. in a jar and put on the refrigerator door (for storage for later bread).

Proceed to TEST. In the bowl or a bowl sift 450 g. wheat flour. Add sugar, salt, and scrambled egg (leaving a little for greasing).

A little stir, pour milk.

Again stir and add the vegetable oil, then knead 8-10 minutes.

The dough should have a well-developed gluten, so it should be easy to reach. Then leave it to relax a bit (about 5 minutes).

Now, spread the dough on a floured table, obtinem and formed the loaf, folding it lengthwise, then crosswise, samipya edge.

Laying out in the form greased with butter, our billet, we a little them in a spiral.

Lubricates the remnants of the beaten eggs and sprinkle with (optional) sesame seeds.

Cover with a towel or put into a package for subsequent proofing for 2 hours in a warm place (for example, cooking plates included).

Bake for 10 minutes at 200°C, not forgetting to put down a bowl of water. Then another 20-30 minutes at 180°C (adapt to your oven). This time I did not finish and put the bread in a too hot oven (230°C) and so it tore a little "roof".

Ready to give the bread to cool completely before you can start cutting.

Bon appetit! You have a good bread!

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