Milk-cream bread from first grade flour

Category: Yeast bread
Milk-cream bread from first grade flour

Ingredients

wheat flour (1 grade) 510g
fresh milk 350ml
yeast dry-1.2 h. l or (fresh 9g)
sugar 1.5 sec. l.
salt 1.5 tsp.
draining. oil 15g

Cooking method

  • The pictures have been lying in the computer for about six months, but only now it's ripe to lay out.
  • So.
  • Sometimes I replace butter with homemade ghee.
  • I often use fresh yeast, having previously dissolved them in warm milk.
  • I knead in a combine with a further two dips in "manual mode"
  • or in a bread maker on the Dough program (1 hour 30 minutes) until the program is turned off.
  • Then I dump the dough on the table, knead it, fold it in an envelope, and twist it into an oblong loaf.
  • I put it in a greased baking dish, cover with a towel and send it to the oven for the final proofing at 30 degrees for 40 minutes.
  • This is before baking:
  • Milk-cream bread from first grade flour
  • After raising the bread (usually twice, or even more), without removing the form from the oven, I take off the towel from it (otherwise I once forgot))) - you can carefully grease the crust with milk before baking -
  • I turn on 200 degrees for 25 minutes.
  • After the signal, I release the "spirit" by opening the door for a couple of seconds (so that the temperature drops) and reducing it to 170 degrees, and another 20 minutes.
  • Time is verified, like in space))), you can be sure, I'm baking it already "with my eyes closed."
  • That is, 200 degrees - 25 minutes + 170 degrees - 20 minutes. Total baking - 45 minutes.
  • It also turned out that I didn't throw all the photo details ...
  • such two forms are obtained, from the norm that was given below in the description of the recipe (increased by one and a half).
  • Milk-cream bread from first grade flour
  • these are they immediately after laying for proofing
  • Milk-cream bread from first grade flour
  • and this is before baking
  • Milk-cream bread from first grade flour
  • these are the twins:
  • Milk-cream bread from first grade flour
  • and this I learned from Omelka, on a light bulb ...
  • Milk-cream bread from first grade flour
  • Ready to cool on a wire rack, without a towel - I like the crust to crunch. ))) It's only an hour since I got it:
  • Milk-cream bread from first grade flour
  • I won't show the humpback because I've already eaten it ...
  • This is how it shrinks:
  • Milk-cream bread from first grade flour
  • And like this "returns to its place":
  • Milk-cream bread from first grade flour

The dish is designed for

about 800 grams

Time for preparing:

only 3 hours.

Note

I "exorcise" this recipe as I want -
sometimes I replace wheat with 100g rye without changing the preparation,
sometimes I add malt for flavor,
sometimes I replace milk with whey.
The result has never failed!

Calculation for 2 loaves (I have a little smaller second mold):
flour - 760g
milk - 530ml
dry yeast (fresh) - 1.7 hours l. (fresh 12g)
sugar - 2 s. l.
salt - 2 tsp
draining. oil - 25g

For 2 loaves - large - just double the basic proportions.

Have a nice sandwich!

SanechkaA
very beautiful bread, you must try to bake according to your recipe
Admin

Inna, very nice bread turned out, BRAVO!
mur_myau
What a beautiful bread, you should definitely try it.
Is the crust always so tanned? At first I even decided that it was rye bread.
Inusya
No, it's me before baking, when I anoint it with milk, I'll add it in the recipe ...
In the second, I did not smear, and already lighter.
mur_myau
Inusya,
Yes, I noticed that it is lighter.
What shape do you have? Metallic or ceramic?
Inusya
Metallic with tefl. coated, size - 14 * 24 * 7cm
Kras-Vlas
Inusya, wonderful bread I will definitely try
mur_myau
Inusya,
Thank you! I calculated the weight of the finished baked goods and the volume of the mold. I have a suitable one (still Soviet duralumin). I plan on baking.
Inusya
I have already baked it twice in the hearth method, without molds.
I like. It turns out a little different and to the taste.
Letting stand in the same mode, about 40-50 minutes, but in baskets powdered with flour.
Then, five to seven minutes before the start of baking, I gently turn the blanks from the baskets onto a baking sheet and soot into the oven already when it gets hot.
First 200 * 20 minutes, and 175-180 * another 20. Total - 40 minutes.
Once I dumped it on a baking sheet that was just in the room - and the dough fell out (I didn't think it was cold for the dough), so now I use the sheet on which I distribute in the oven.
If it works out, I'll post pictures of today's bread.

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