Vanilla rusks with dried fruits and sourdough

Category: Sourdough bread
Vanilla rusks with dried fruits and sourdough

Ingredients

Leaven 100 g
Milk 100 g
Sugar 80 g
Wheat flour 370-380 g.
Chicken eggs 2 squirrels and 1 yolk
Vanillin (or other vanilla flavor)
Butter 50 g
Raisins (or other dried fruits) 100 g
LUBRICATION:
Egg 1 yolk

Cooking method

  • We revive the leaven (20 g of starter + 40 g of water + 40 g of flour = 100 g) - the result is a dough.
  • Knead the dough from the ingredients and put it in heat to rise for 1.5-2 hours (it may take much more time, depending on the heat, on the strength of the leaven), until the volume increases by 2-3 times. Divide the gingerbread man into parts and shape the loaves. Let's go (1.5-2 hours).
  • Before baking, grease the loaves with whipped yolk.
  • Preheat the oven to 190 * C and bake the loaves for about 25 minutes.
  • Let the blanks cool completely. Withstand 12 hours so that they do not crumble during cutting.
  • Now you need to cut the loaves into slices about 1 cm thick. Put them on a baking sheet and dry.
  • Drying at 180 * C until golden brown. On both sides.

Note

Specifically, these croutons with dried apricots.




SUKHARI - slices of white or black bread, specially dried for the purpose of further storage or use in cooking for various dishes. In the latter case, the crackers are crushed (ground crackers). The breadcrumbs are intended. for storage, turn fresh, unwanted soft bread. It is cut into slices about 1 cm thick from bread with intact crust. For culinary use, the crust of both white and black bread is cut off before drying. Drying is carried out in a weakly heated oven.

Sonadora
ANGELINA BLACKmore, Natasha, how delicious! You will not notice how the plate turns out to be empty.
ANGELINA BLACKmore
Manyash, Duc it is ..... Got drunk last night .... today there are already one crumbs on the plate)))))) I really liked the sourdough crackers. Although I was not sure what would happen. The recipe was yeast.
Crochet
Crackers are lovely!

Quote: ANGELINA BLACKmore
The recipe was yeast

Natasha, but can you voice the yeast version?
mamusi
Crochet, Innochka, if I need it urgently, I can tell you how I am counting. I assume that the sourdough contains 50% water, 50% flour ...
So add 50 ml of water and 50 g of flour to the recipe, and you can dry yeast here, I think, 1.5 tsp, taking into account the butter and the egg ...
Forgive me, Natasha, the author of the recipe that fit
ANGELINA BLACKmore
Rit, and we all gathered here to improve the recipes. And an explanation in recalculation can also be useful to someone.



Added Wednesday 31 Aug 2016 08:54

Little baby, here is the layout of the native recipe
Milk - 150
Sugar - 80
Wheat flour - 400
Chicken eggs - 2
Vanilla flavor
Butter - 50
Yeast - 12
mamusi
Quote: ANGELINA BLACKmore
might be helpful.
... Oh, I'm glad to hear that, otherwise I got in, and then I thought ...

I also take the recipe for myself, I'll try it! Thank you!)


Added Wednesday 31 Aug 2016 09:13 AM

I'll try with prunes ... I've dried a lot ~ piled on ...
ANGELINA BLACKmore
Quote: mamusi
but then I got in, and then I thought ...
Rit ... personally, I understand this - since I published the recipe here, it means that it is no longer mine, but ours)))))


Added Wednesday 31 Aug 2016 10:01 AM

Quote: mamusi
I'll try with prunes
Filler is a relative section of a recipe. The native recipe says RAISE. I read between the lines as "finally dried fruits" ....
So the field for huntas is NOT SMOOTHY))
Irene Malysheva
Natasha, crackers are very appetizing! made from ordinary sourdough bread, delicious
ANGELINA BLACKmore
Ira, this recipe is not an extreme instance))))) It's a matter of our fantasies, tastes and preferences. The idea is important. And who will create from what is not the essence. The clever girl who added the usual bread. Girls, here on the site, and attached cakes. What we are all needlepoint dreamers.




Added on Thursday, 01 Sep 2016 08:39

Yesterday I was bothering my husband all day to make me a mold out of cans (the one Vera (Doxy) was talking about) So I would bake rusks in it. I would like the shape of the croutons to be rounder, and not flat-spread (you can have a cooler dough, but I would not want to)
A baguette holder made of ... cans!
Irene Malysheva
Natasha, thanks for the idea with banks, the imagination of our women knows no limit ... here I also racked my head how to buy a mold for rolls, and the price bites, on Aliexpress some kind of Chinese tin with a non-stick coating costs 3.5 thousand rubles in the form of a flower or cylinder, who can afford it? this is excluding shipping. in short, she quickly calmed down and forgot about these forms. and tin cans is an idea !!! And you need to try your crackers, especially since I brought out a new eternal leaven and bake mega-tasty bread on it
ANGELINA BLACKmore
Irish, I think you can do with improvised means, and save these "thousand".
And try to bake crackers. I think they will.
I finally respect the hostesses for the leaven. Those who dared to grow and "keep" the leaven in the house are 100% NELENTYAYE, because it is a troublesome business.
We ourselves have been baking bread for almost two years. As the "eternal" was raised, the "roof" is still being removed from the leavening products.
Irene Malysheva
Quote: ANGELINA BLACKmore

I finally respect the hostesses for the leaven. Those who dared to grow and "keep" the leaven in the house are 100% NELENTYAYE, because it is a troublesome business.
We ourselves have been baking bread for almost two years. As the "eternal" was raised, the "roof" is still being removed from the leavening products.
Natasha, I have been using HP for 6 years, of which I have been baking sourdough bread for 1.5 years, I think only now I am eating real bread
ANGELINA BLACKmore
Quote: Irene Malysheva
I only count now I'm eating real bread
Solidarity with you Ir!!!


Added on Friday 02 Sep 2016 10:01 AM

Here we are also .... At first we baked modest such bread ... gingerbread ... that is bolder as it became. A friendship with leaven began. And what kind of pretzelabrof was not baked on it)))
And friends brush it off ... do not want to wallow with sourdough. There are those who still do not like such bread. They say they love the store (perverts))))))))
Irene Malysheva
Quote: ANGELINA BLACKmore
They say they love the store (perverts))))))))
Natasha, laughing, I did not start with bread acquaintance with sourdough))), but with muffin, more precisely with butter pies, they sunk into my soul and I brought the first sourdough on raisins, then on kvass, so it started with it, or rather it turned out) )) and pies and buns, etc., but I could not figure it out with bread))) and then Natasha Kuznez84 helped me, for which I am very grateful to her))), for getting to know the eternal leaven and recipes for real leavened bread, I got carried away so that I got hooked on sourdough))) and now I hardly bake with yeast ...
ANGELINA BLACKmore
Quote: Irene Malysheva
addicted to sourdough)))

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