Flavored bread with garlic

Category: Yeast bread
Flavored bread with garlic

Ingredients

wheat flour 350-400 gr
water 50 ml
eggs 2 pcs
sour cream 4 tbsp. l.
rast. oil 2 tbsp. l.
press yeast. 20 g
sugar 1 tsp
salt 1 tsp
For filling
oil drain. 70 g
garlic 3 cloves
dill 1 bundle
for lubrication
1 yolk + 1 tbsp. l. water

Cooking method

  • I offer you a recipe for delicious and aromatic bread.
  • 1. From warm water, sugar, yeast and 1c. l. knead the flour and ferment for 15 minutes.
  • 2. Add eggs, sour cream, salt, grows to the dough. butter and flour. The dough is soft, does not stick to hands. Cover and leave for 1-1.5 hours until doubled.
  • 3. For the filling, mix the softened butter with finely chopped dill and garlic passed through a press.
  • 3. When the dough comes up, put it on a floured work surface and roll the dough into a 20x40 cm layer. Grease the dough with dill-garlic oil, wrap it in a roll, pinch the edges well.
  • 4. Twist the roll slightly around its axis and put it in a long greased dish. Cover the roll with a towel and leave for 40 minutes.
  • 5. Grease the roll with yolk and water and bake for 35-40 minutes at 180-200 degrees until golden brown.
  • 6. Remove on a wire rack and cool.
  • The scent of garlic, dill, bread and butter lingered throughout the apartment. The bread is delicious, everyone appreciated it at home.

The dish is designed for

700 g

Cooking program:

oven

Note

I made with 450 grams of flour and with minor changes:
* flour - 450 gr;
* yeast - 8 grams (because it seemed to me that there are a lot of them in the recipe);
* water - 115 gr;
* eggs - 2 pcs;
* sour cream - 6 tbsp. l. or 90 gr;
* olive oil - 2 tablespoons l;
* sugar - 1 tbsp. l:
* salt - 1 tsp;
Filling
* oil -100 gr, the rest is as in the recipe.
The dough was kneaded in HP, oil was added at the beginning of the second batch. I pulled out the dough after 1, 5 hours. Divided into two parts and made rolls out of them. I forgot to grease with yolk. The first 15 minutes I baked with steam, after sprinkling the dough pieces with water.
I hope the recipe comes in handy. Bon Appetit.
The book "Practical encyclopedia. Homemade bread."

Creamy
I, too, reading the basic recipe, where 400 g of flour requires 20 g of fresh yeast, was a little surprised, and then I read that you have adjusted the yeast and sugar. I liked your recipe. You are well done! The bread was a success. I am sick to garlic, everywhere. wherever possible, I put it. Thanks for the recipe. I'll try to bake it.
xoxotyshka
Creamy, I'll be glad if you like the recipe. The bread is delicious. Yeast seemed to me too much too.
Ketsal
very tasty, the aroma is divine, only I added Italian herbs to the filling .. True, the rolls cracked during baking.
xoxotyshka
Ketsal, thanks for the feedback. I am very glad that I liked the bread.
Ketsal
help me how to make sure the roll does not crack, bake in the oven
xoxotyshka
Ketsal, I make cuts and try not to roll very tightly. And so it cracks for me.
Ketsal
thanks, I'll try
xoxotyshka
Ketsal, you can also try steam baking. When you're ready to turn on the oven, place an empty bowl down. Before planting bread in the oven, pour water into a bowl and spray the walls of the oven with a spray bottle. Steam is generated. Put the bread in the oven quickly. After 10 minutes, remove the bowl of water and continue baking as usual. Maybe this will help. Although it still cracks, albeit not much. When you make cuts, do not go deep and do not reach the edge, so along the middle.
Lanna
I baked this roll today - it turned out, as for my taste, so very much! And my peasants somehow did not really understand, in short! I made the dough literally in an hour, put it in a cartoon for heating. It turned out to be a tender dough, soft.
And it’s a pity, it’s cracked, no matter how hard I tried to comply with everything - both humidity and temperature.The oil leaked out, the bottom turned out to be fried, like whitewash, in oil))) It began to crack, by the way, after I removed the lid in the middle of baking, and the dough was still rising.
I will still have a stove, definitely! Next time I'll try not to remove the lid from the mold at all, only when it's ready, then I'll grill the top a bit with a grill ...
Thanks for the recipe and happy holidays!
xoxotyshka
Lanna, thanks for the tip! I also have it constantly cracking. I also don't know what to do with it ...
Lanna
At what stage does it crack? After the middle of baking, when I already thought that after 23 minutes, it would not rise by 200 degrees more. So everything is fine, the appearance is unimportant, it's just a pity, such deliciousness flows from the roll ...
xoxotyshka
Svetlana, for me it also cracks 15-20 minutes after the start of baking. Today I will make this bread with a different dough and try a different technology. In the evening I'll write what happened.
Ketsal
Another thanks for the bread! I'm baking it with whole grain flour now!

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