Toast bread

Category: Yeast bread
Toast bread

Ingredients

Yeast-salt mixture
salt 9g
water 50g
yeast 6g
Dough
yeast-salt mixture
wheat flour 500g
sugar 10g
corn starch 10g
butter 30g
warm milk 250g
liquid malt 1h l.

Cooking method

  • Yeast-salt mixture
  • Dissolve the yeast and salt in water and leave at room temperature, covered with a lid, for 15 hours.
  • Dough
  • Knead all the ingredients, except for the oil, in a HP or a food processor for 12 minutes. Then add softened butter and knead for another 6 minutes.
  • Then put the dough into a container and put in a warm place for 2.5-3 hours. During this time, the dough should increase in volume at least 3 times.
  • Toast bread
  • Toast bread
  • Toast bread
  • (When removing the lid, the dough decreased slightly)
  • Then knead the dough, roll it up in the form of a cylinder, put it in a form for toaster bread (or another form), close it with a lid, and let it stand for another 2.5-3 hours. The dough expands greatly.
  • Bake in an oven preheated to 190C for 45 minutes. First 10 minutes with steam.
  • Toast bread
  • Toast bread
  • A source:

The dish is designed for

1pc, shape 36 * 10 * 10

Cooking program:

oven

Note

Malt can be replaced with light malt, then the bread will be light.

Natalika
Good day. Thanks for the recipe. I just have a form for toast bread idle, looking for the proportions of the dough for it. Mine is 31x10x10.
Can you replace liquid malt with dry malt? Can you steam it and take 1 tsp?
Natali06
Natalika, and good morning to you!
Can you replace liquid malt with dry malt?
It is quite possible to replace. I think you can replace molasses.
You will have to take a little test (do not look that it seems not enough for the form), because I started to crawl out of the larger form (I left a little, although I had time) Put it in a small, separate form.
I think the bread will not disappoint you. The dough is without problems, and the bread itself is very light and airy.
P.S. I forgot to add. Take a larger container for the first proving of dough. I didn't have enough, the dough began to lift the lid.
Ne_lipa
Here I am staring at your beautiful bread. I want to make the same, I start looking for a shape ... Such a beautiful malt gives color, and if you replace molasses, then take a dark one for color?
Natali06
Victoriawhy replace malt if you like the color? I suggested molasses, just because the color was light. And so you don't need to change anything, do everything according to the recipe.
And thanks for the feedback, I'm glad you liked it!
Admin
Quote: Ne_lipa

Here I am staring at your beautiful bread. I want to make the same, I start looking for a shape ... Such a beautiful malt gives color, and if you replace molasses, then take a dark one for color?

Well, if only for the color of the crumb - then you can use instant chicory in powder, extract for kvass (kvass wort). they do not give much taste, and the color will be dark
Ne_lipa
Quote: Natali06

Victoriawhy replace malt if you like the color?
There is no malt.Therefore, I am interested in what to replace so that such a beautiful color is
Quote: Admin

Well, if only for the color of the crumb - then you can use instant chicory in powder, extract for kvass (kvass wort). they do not give much taste, and the color will be dark
Thanks for the advice! I will try with chicory, you can still find kvass wort somehow, but I have not met liquid malt.
In general, I will find myself a form for toast bread and bake this beauty

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