Know-it-all Bread (Adelheid Gschösser)

Category: Yeast bread
Kitchen: austrian
Know-it-all Bread (Adelheid Gschösser)

Ingredients

For the test:
pressed yeast 10 g
wheat flour of the highest grade 330 g
milk 83 g (+10 g)
water 116 g (+10 g)
sugar 12 g
salt 6.6 g
butter 26.6 g
For finishing:
egg 15 g
flax seeds, sesame seeds, sunflower seeds, poppy seeds

Cooking method

  • Know-it-all Bread (Adelheid Gschösser)Grind yeast with your fingertips, mix with flour (leave 1 tbsp. L). Pour in warm milk and water (it took me a little more liquid than according to the recipe, by 20 grams), add sugar. Knead for 8-9 minutes.
  • Add softened butter and remaining flour. Knead a soft, non-sticky dough.
  • Know-it-all Bread (Adelheid Gschösser)Fermentation for an hour and a half with one workout after 45 minutes.
  • Know-it-all Bread (Adelheid Gschösser)Knead the finished dough, divide into pieces.
  • Know-it-all Bread (Adelheid Gschösser)Form round blanks from one part of the pieces, and snails from the other.
  • Place the blanks on a baking sheet or in a baking sheet lined with baking paper.
  • Know-it-all Bread (Adelheid Gschösser)Cover loosely with plastic wrap. Leave for 50-60 minutes at room temperature.
  • Know-it-all Bread (Adelheid Gschösser)Before baking, grease the blanks with a beaten egg, sprinkle with seeds.
  • Know-it-all Bread (Adelheid Gschösser)Bake in an oven preheated to 220C (convection 200C) degrees for 10 minutes, then lower the temperature to 190C (convection 170C) degrees and bring the bread to readiness.
  • Cool the finished bread on a wire rack.
  • Know-it-all Bread (Adelheid Gschösser)
  • Know-it-all Bread (Adelheid Gschösser)
  • Delicious bread. Thin-bored, with a soft airy crumb.

The dish is designed for

1 loaf weighing 530 grams

Time for preparing:

3.5 hours

Cooking program:

oven

Note

Recipe from the book "Homemade bread. Unique recipes" by EM Lipp.

Original recipe:
baking flour - 1 kg
pressed yeast - 40 g
salt - 20 g
sugar - 1/2 tsp
milk - 250 g
water - 350 g
butter - 60-80 g
egg and seeds for finishing

My changes:
reduced the amount of yeast
added a little more sugar,
slightly increased the fermentation time of the dough and the proving time

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Know-it-all Bread (Adelheid Gschösser)

Rituslya
Manyunik, Rodnul, it's all me!
Manyun, and how much weight will the little one out of the whole roll be?
I'm not just idly interested, no.
I'll take notes and write everything down.
I even have a chapter in my notebook "Recipes from Manyushka"
Kalyusya
Rituslya, Rita, well, 530g was divided into 11.
Rituslya
Quote: Kalyusya
well, 530g divided by 11
oh, Galyun, exactly. I'm a bastard!
Thank you! I'm waiting for all the blue plate with the contents. Well ...
Checkmark, thanks!
Sonadora
Rita, Galina, thanks, girls, for looking. Despite the fact that the recipe is simple, the result is very pleasing. The softest bread.
Tatyana1103
Sonadora, Manechka, beauty as always
Anatolyevna
Sonadora, Manechka, such bread! A lovely sight, lace crumb!
Sonadora
Tatiana, Antonina, thanks a lot, girls. I would be glad if you like this simple bread.

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