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Wheat bread on ripe dough (self-leavening) (page 13)

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Lyuba Kosyanik
Hello everyone
veterok
I join those who thank you.
Katarzyna
Viki,
Thank you very much not only for the recipe, but also for solving all the issues with the old test
I made buns out of this dough. I need a little more salt for my taste. And that's all. This is probably the best bread for breakfast if you are used to using buns, not loaves))
Wheat bread on ripe dough (self-leavening)
vasiliska
VikiThank you very much for the recipe for such a simple and at the same time delicious bread! The first bread and the first experience thanks to you went to the top five) My husband is happy, I am happy!
irina123
Viki, good afternoon, tell me, please, if you need a smaller loaf, then do not reduce the ripe dough, but only other products?
Viki
Irina, reduce everything proportionally, including ripe dough. Divide everything by 2, or 1.5, or as much as you need.
Happy bread!
Marchenok
Thank you very much for the recipe, I'm new to this business, I try and search everything, and so I found what I need. The bread is very tasty and there are no special problems to make it, it turned out for me with a bang, THANKS again. I cut the bread while still warm. My son tasted it and said it was delicious, like the Christians used to bake it, he probably knows. Many people write little salt, for my taste the very thing is that many here have made little changes of their own, poured 320 g of water, added 4 g of dry yeast to the dough, after pinching off 200 g. dough, added 1.5 tbsp. l. vegetable oil, baked for 10 minutes at 240 * with water, and then at 200 *, after taking it out of the oven, sprinkled with water and wrapped in a linen napkin, the crust is crunchy but soft. I will bake and experiment with your recipe. Wheat bread on ripe dough (self-leavening) Wheat bread on ripe dough (self-leavening)

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