Loaf Spicy

Loaf Spicy

Category: Festive kitchen

Ingredients
Liquid (kefir, whey, sour cream with water) water is required	200 + 50 ml
pressed yeast	20g
flour	double the volume of all liquid, then touch
eggs	4
butter	70 g
sugar	80 + 40g
salt	1.25 tsp
cinnamon and cardamom	0.5 h l
vanillin

Cooking method

• For a loaf I prepare a dough: pressed yeast 20 g, 0.25 ml of liquid (whey with water, sour cream with water), flour 1.5 tbsp. I put boiling water in the oven next to the pan for 40-60 minutes.
• I separate about 1/4 part from the dough, add another 1/4 cup liquid, 2 proteins, 1/2 tsp salt, 1/4 cup sugar and a piece of butter. How much flour will take. The dough is thick, elastic, does not stick to the walls. In a bag and in a refrigerator.
• In the remaining dough: salt 1 tsp without top, sugar 1/2 tbsp, 2 eggs + yolk, butter 50-70 g and 1/2 tsp each cinnamon and cardamom, vanillin. I mix everything, add flour, but the dough is softer than the previous one (it lags behind the walls, it collects into a ball). I knead the dough 2 times.
• IMPORTANT! At this time, to ALL troubles to react with detachment and good-naturedness, not to push the dissatisfaction and resentment inside, it is better to laugh, especially at yourself, well, to sympathize ...
• After the 2nd kneading, divide the dough into 2 parts: 1/3 and 2/3, roll a large one into a ball, close up the bottom, lay on a covered tarp, roll 1/3 into a strip, cut along almost to the end, roll a long rope with your hands, fold in half, twist a string, pass the tip into a loop, spliced ​​with the second tip, put on a loaf, beautifully straighten it around (quite loosely, do not pull). Cover with a bowl for 40 minutes.
• I take out the dough from the refrigerator, separate half, roll out a strip, cut it lengthwise into 3 parts not to the end, weave a braid, fold it, cutting out the criminal inward, at the end corner outward, splic it into a corner, put it in the refrigerator on a plate. I roll out the dough thinly, cut the blanks for roses with a round notch, multiples of 4. I blind the edges of the circles (3-4 pieces for each blank), roll them up, tighten the "waist", cut, put them in the refrigerator. On my loaf there are 4 or 8 roses, maybe 12, but no longer fits. With a pizza knife, I cut out leaves, 4 of the same or 8 in 2 sizes.
• I grease the loaf with yolk, lay the leaves, smear them with yolk, put a braid, in the middle of the braid - a mold. Between the leaves, I cut a barrel of a loaf with scissors and glue roses with straightened petals there, dipping the base of the flower into the yolk. I coat everything with yolk. I heat the oven to 200 grams, sprinkle the loaf with water and put it in the oven. After 10 minutes, I reduce the temperature to 180-160, after half an hour to 100. I bake until a dry splinter, about 50 minutes, take it out on a board, sprinkle it with water, cover it with a towel. I cool it on the loggia, wrap it in film.

Time for preparing:

5-6 hours

Cooking program:

convection

Helen, thank you very much. The recipe is amazing. I even ran away and looked at a photo of your loaf. But I really want to see them in the recipe. We are waiting and asking!

🔗 🔗

Handsome! Bravo!

Thank you for your kind words, Ira! Maybe someone will come in handy.

[Elena,]

Elena, what a handsome man you have turned out!

[Tyetyort]

Tyetyort, Elena, how beautiful! For me - unattainable!

Any yeast pastry for me is beautiful ... Here on this cake of mine are decorations made from unleavened dough. They taste nothing. I will not repeat the experiment, I will not decorate the loaf like that. It's not tasty.

[Tyetyort]

Tyetyort, gorgeous loaves: rose: thanks for sharing the recipe!

[Tyetyort]

TyetyortElena, show me more, please!

[Elena]

Elena, it's great that a separate recipe

Here on this cake of mine are unleavened dough decorations. They taste nothing. I will not repeat the experiment, I will not decorate the loaf like that. It's not tasty.

And we will take into account your experience

[Tyetyort]

Tyetyort, Thank you!!!

Elena, good time!

Tell me in what form do you bake this miracle?

Valery, without any form, everything is as described!

From the last wedding. For a neighbor.

[Tyetyort]

Tyetyort, rich and beautiful!

Valery, without any form, everything is as described!

The hearth probably won't dare to bake right away, but you can try it in a large aluminum pan (not deep).

What's the diameter of the pan? I understand the oven bakes unevenly? According to this recipe, the loaf has an impressive size ... The diameter during proofing more than doubles.

These pies (stuffed) I baked in low cast-iron pancake pans. The sides are not the same as those of the loaf.

What's the diameter of the pan? I understand the oven bakes unevenly? According to this recipe, the loaf has an impressive size ... The diameter during proofing more than doubles.

A frying pan about 27-28cm in diameter, 5cm on the side.

The oven bakes, I will not say that it is perfect, but after I cleaned it, the top stopped turning red, but the bottom burns. Can not understand.

But tomorrow they promised me to give as a gift, so to speak, factory baking forms, the assortment is different.
Tomorrow I will wash.

Let's see what happens. Maybe half a portion?

No . no, everybody now and then wants a real loaf (even in shape and appearance, volume) - what to pull out of the oven like a turnip

Go for it! Let it bake!

Bravo! Elena Artisan!

Your support will not be superfluous for us.

I knead the dough.

Dough came up.

Kneaded dough for decoration (with proteins)

I put the dough in the refrigerator.

Preparing the main dough, the loaf itself.

The kneaded dough is softer than the previous one, it lags behind the walls, but not completely, although it is steeper than the pastry.

The dough came up a second time, when the bowl was moved a little fell off. Delicate bread dough with rich aroma.

A smaller piece for the string, a larger piece for the loaf itself.

I rolled up a tight, tight ball without bubbles, carefully sealed the seam.





I sculpt the rope.

The loaf is assembled.

We sat down to drink tea. I will continue tomorrow

Dough from the refrigerator.









I cut each workpiece in half.







One end of the pigtail is cut out with a nose, the other with a mouth. We connect.


All decorations are in the refrigerator.

The loaf came up, more than doubled! You can bake! Let's decorate, and - into the oven!














Disposal of residues ...

Our hands are not for boredom! The diameter of the finished loaf is 26 cm.

Many thanks to Tanechka Taneskaa for her help in photography and Lyudmila Haska for ideological inspiration and criticism!
Hopefully we'll have some tea next time!

Well done! Great!

[Tyetyort]

Tyetyort, Elena, delicious loaf !!! Brilliant! Rosy!!!

A useful master class.

Admirable.

[Tyetyort]

Tyetyort, Thank you!

[Elena]

Elena, I didn't understand a little about the dough.
First, you started one dough (# 1) for 1/4 dough, put it in the refrigerator.
Then you're on the rest of the dough started another dough (No. 2), it is softer than the first. And where is it?
But then I did not understand when what kind of dough did you put on what? Or did you then mix them together?
Explain, please, I want to try.

Oh, I overlooked MK, everything became clear !!!

Light, I'm sorry, I don't know how to explain in words clearly ...

[0.25 ml]

Lena, I started a dough. Is it sugar free?

And further. You have indicated only 200 + 50 ml of liquid, i.e. 250 ml. For dough you take 0.25 ml - WHAT IS IT LIKE??? HOW MUCH IS THIS???
Then you add 1/4 tbsp to the first dough. liquid - is it from the total quantity of 250 ml or in addition to 250 ml?

Light, 0.25 l, of course! And 50 ml of this amount.

Lena, she just gave it up. I'll write in more detail later.

Lena, well, I'm writing about my loaf.
I didn't wait for your answers in time (I understand, not everyone lives with a computer), and the dough had to be kneaded ... Therefore, I kneaded everything in a heap, did not divide anything, did not whip up the whites.She let the dough in the oven, kneaded 2 times and formed a loaf. They ordered it for me for a village holiday, not a wedding, so there is no salt shaker at the top. I kneaded one more dough with a drop of yeast for decoration, from which I twisted roses and spikelets and leaves.

I will also say that I did it on the third day of a hypertensive crisis, with a headache and pressure, so that's how my hand fell, and it happened.
Chuuutochku overexposed in the oven, it was necessary to pull out a couple of minutes earlier.
The client called back, very happy!
Helen, thanks for the dough, it was good to work with it. I also really liked the loaf in your last photo, but it's a very small photo, I can't see the decorations.

Svetochka, a real handsome man !!! In the last photo, the flowers are different, from dough circles of 2 sizes, cut into sectors, not reaching the middle 🔗
Then I mold these sectors into petals with two fingers, I get flowers, I stick a large one with yolk on a loaf, a small one on top of a large one, press the middle with a cocktail tube, glue a ball of dough into it.
These flowers are large at Kastus
🔗
The leaves are cut with a wavy knife, as for pasties, first I cut strips from a layer of dough, then I cut diagonally into diamonds. I cut each in the middle along with a small knife, not reaching the edges, then near the bottom corner I make two short cuts on both sides and two higher and long ones. It turns out a beautiful leaf.
🔗
I did not take my photos step by step, I will try to take and send.
Delicious dough, right?

Lena, thanks, I'll try to figure it out.
The dough is delicious, I tasted raw a little.

[svetta]

svetta, beautiful loaf !. are you in the form of hell ?.

Yes, in a split form. It should have been higher. But in him the scythe was smeared.

https://Mcooker-enn.tomathouse.com/ga...image.gif?id=706483512063

Another loaf. The customers had to wait for it, because the dough sometimes brings surprises ... But the result was pleasing.

Decorating dough, tastes like crackers, won't deform when baked.
Nina Bogyan dough, loafs decorate amazingly! On Evil Pastry Chef, she gave a recipe in the comments.
Eggs 1 with 2 pcs, flour 2 tbsp, butter, r. 3 tbsp. l., salt 1/2 tsp., water （3 tbsp. l） to a very tight dough. Lie down for half an hour. Stored in the refrigerator for a week for sure.

Weight 2.35 kg