Orenburg bread

Category: Yeast bread
Orenburg bread

Ingredients

Dough:
pressed yeast 2.5 g
wheat flour of the 1st grade 200 g
water 170 g
Dough:
pressed yeast 2.5 g
wheat flour of the 1st grade 300 g
water 155 g
granulated sugar 40 g
salt 7 g
margarine 25 g
vanilla sugar 1 tbsp. l
raisins 60 g

Cooking method

  • Dough:
  • Grind the yeast into small crumbs with your fingertips, mix with flour. Add water of 30-32C degrees and knead the dough. Tighten the container with dough with foil and leave for fermentation for 3-3.5 hours at a temperature of 27-29C degrees.
  • Dough:
  • Grind the yeast into crumbs, mix with flour and add to the dough.
  • Dissolve granulated sugar and salt in warm water (I have milk), add to the dough and knead a soft, non-sticky dough. After 5-6 minutes after the start of the kneading, add the softened margarine (I don't like margarine, so I replaced it with butter).
  • While the dough is kneading, pour the raisins with boiling water and leave for 5-10 minutes. Throw the raisins on a sieve, let the water drain, add 0.5 tbsp. l flour and shake the raisins well in a strainer so that each berry is covered with flour. Add raisins to the dough.
  • Leave the dough to rise for an hour and a half.
  • Put the dough on a table lightly dusty with flour, knead, divide into two parts. Roll each part into a ball and place in a mold greased with vegetable oil. Cover loosely with foil (or put in a large plastic bag), proof for 50-60 minutes.
  • Bake in an oven preheated to 220C (convection 200C) degrees without steam for about 30 -35 minutes.
  • Place the finished crispbreads carefully on a wire rack and cool.
  • Fault:
  • Orenburg bread
  • And the cut:
  • Orenburg bread
  • Orenburg bread
  • Orenburg bread
  • The bread turns out to be deliciously obscene. Sweetish, with the finest crust, a light hint of vanilla, the crumb is very soft and weightless. With a cup of tea or a mug of milk - that's something! Highly recommend!

Time for preparing:

6 o'clock

Cooking program:

oven

Note

Many thanks to Lyudmila for the recipe: 🔗

Vilapo
And why is this done, just a rain of bread of various goodies. Another yummy, I'm taking it to the bins
Vitalinka
Girls, I can't keep up with you anymore! So many goodies!
Manechka, I just put the dough on your bar just 5 minutes ago, and you have already brought a new one. Very beautiful, and what a crumb!
Thank you dear! Again I am dragging to bookmarks.
Admin

Marina, beautiful crispbread and crumb teases Well done!
Sonadora
Helen, Vitalinochka, Tanechka! Girls, thank you very much for your support and attention!
Honestly, I thought that we already have this recipe on the forum (Lyudmila has been posted in LJ for three years already), but no, it turns out!

Quote: Vilapo

And what is it doing, straight bread rain
And what? I've been not a bully I didn't post any recipes. Lagged behind the team in full. I sit like a spy in the bushes and just read.

Quote: Vitalinka

Very beautiful, and what a crumb!
Yeah, the crumb turns out to be cool. I hid a couple of pieces from my eaters so that did not eat everything take a picture tomorrow morning.
Gasha
Quote: Sonadora

I sit like a spy in the bushes

Spy bread, then !!!

Your bread is very beautiful, craftswoman!
MariS
Marishka, just twin brothers! Gorgeous bars !!!
She took it to her, thank you!
Sonadora
Marisha, Ganechka! Thank you!

Marish, try it. I would be very glad if you like it.

Gush, spy is not the right word! I feel it’s time for me to buy a bread maker and an oven for work, so that I can stay in production.

echeva
What tempting !!!! We'll have to oven
barbariscka
How lovely! A miracle, not bread In the morning, saliva flowed ...
Kras-Vlas
Manyawhat pussies, beauty
Twist
Marisha, the bread is just a miracle! So layered and delicate! I can imagine how delicious they are
I took it to the bookmarks, I will definitely bake!
Sonadora
Zhenya, Vasilisa, Olya, Marisha! Thank you girls! I would be glad if you like the bread. Bake for health, especially since the recipe is not at all troublesome.

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