Student loaf

Category: Yeast bread
Student loaf

Ingredients

flour 333 g
fresh yeast 10 g
milk (27C) 200 g
sugar 13 g
salt 8 g
butter 60 g

Cooking method

  • 1. Dissolve yeast, sugar and salt in warm milk. Pour the mixture into flour and knead the dough on medium speed for 4 minutes. Then add half the butter (it should be soft, at room temperature, but not melted) and continue kneading for another 2-3 minutes. Then add the remaining oil and knead for another 3-4 minutes.
  • The dough turns out to be very soft and elastic, it gathers well into a bun.
  • 2. Round the finished dough and leave to rise for 90 minutes. After 45 minutes, place the dough on a cutting mat and fold in an envelope.
  • 3. Form a loaf (no additional flour is required during molding) and let it stand for 30 minutes.
  • 4. Bake in an oven preheated to 220C for the first 5-7 minutes. Then lower the temperature to 180C and bring the loaf to readiness (in my oven it takes another twenty minutes). Before baking, cut the piece and brush it with milk and a pinch of salt and sugar.
  • Student loaf

Note

The recipe is very simple and fast enough. The loaf has a neutral taste, is well cut, and is suitable for any sandwiches.
Cook with love and bon appetit!

Similar recipes


Sesame loaf (Sonadora)

Student loaf

Tata
Marina beautiful bar and crumb is very appetizing!
Natali06
What a beauty! The crumb is excellent! A student why?
MariS
Quote: Natali06

A student why?

I also wanted to ask why?

Marisha, very appetizing bread!
I want this one - fragrant, but with butter.

Explain, pzhl., In point 2: on the proofer for 90 minutes and at this time add up after 45 minutes. envelope?
Galina S
I liked it too !!! such a crumb
Sonadora
Marisha, wonderful bar! I feel how fragrant!
Twist
Tata, Thank you very much for your kind words!

Natasha
, .
A student why?
I found the recipe in my old notes (I have such a daddy with a variety of pieces of paper, where I write down something I like quickly). I don't even remember where it came from, but it was recorded under that name. Therefore, I posted it with this name.

Marishenka
, thanks for such a rating!
Explain, pzhl., In point 2: on the proofer for 90 minutes and at this time add up after 45 minutes. envelope?
This is the total fermentation time, with one wrap-down. And then molding and proofing for 30 minutes.

Galina
, I am very pleased that I liked the loaf. I would be glad if the recipe comes in handy.

Manechka
, thank you, dear!
I feel how fragrant!
Yeah, the aroma when baking is awesome!
MariS
Marishenka, came to you to say thank you!

So fragrant and delicious - just right for Saturday morning.

Student loaf

The incisions, no matter how hard I tried, still did not come out ... And the knife was sharp, and I kept the angle. Maybe the dough was not of the same condition, which is why the cutters did not open?
Twist
Marishawhat a chubby handsome man! And the crust is thin, so evenly browned!

The incisions, no matter how hard I tried, still did not come out ... And the knife was sharp, and I kept the angle.

With a knife, cuts do not work at all, I make only with a blade. And as an option - too full proofing. Your bar is so lush and tall. And the cuts open well if the dough is given an average proofing.
Crochet
Quote: Twist
the cuts open well if the dough is given medium proof.

Marisha, and how is the average proofing?

Before increasing the dough piece by 1.5 times?

Marishenka, and also, please tell me, a one and a half hour proofing of the dough and a half hour proofing of an already formed bar, here we mean proofing at room temperature or in a warmer place (at 30 grams or even slightly higher)?

Preheat the oven with the baking sheet, right?

That is, we push the spaced workpiece onto an already heated baking sheet, everything is so, Marisha ?
Twist
Innochka I bake in the oven with the light on, in this case it takes me about forty minutes.Although I am more focused on the appearance of the workpiece. Something like that. I understand that the answer is not very specific, but (at least for me), even when baking according to the same recipe, the time for proofing is often different + - 7-10 minutes.

Preheat the oven with the baking sheet, right?

That is, we push the spaced workpiece onto an already heated baking sheet, everything is like this
Yes, I warm up everything together.
Crochet
Marisha, thank you so much, dear, for everything), and for the timely answers to my stupid questions and for the recipe by itself !!!

Baked a double rate from 666 gr. flour.

A little later I will show both and a cut, but for now, like this:

Student loaf

I will also unsubscribe about the taste in the evening, more the sample has not yet been removed ...

I dispersed mine from hot bars, but so far that now I can not get through to anyone ...
Albina
My mouth is already full of saliva from such mouth-watering photos. I bookmark
Twist
Innochka, what a handsome bar !!! I really hope that you will like it too!
I dispersed mine from hot bars, but so far that now I can not get through to anyone
Well, you're strict! Thank you, dear, for trusting my recipes and such, well, just a great photo!

Albina, I will be glad if the recipe comes in handy!
Albina
I really want to bake loaves, but my lower shades do not work. Now the middle son has arrived for the holidays and I can’t refuse baking at all, because in the cartoon I am not at all capable of replacing the oven.
Natusya
Student loaf
Urrah, it's earned!
Thank you!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers