Home-made bread won't leave indifferent even the most refined taste. Hot, toasted and fragrant bread will decorate any table. There is a big variety of types of bread both on structure, and on fillers. The most widespread is the white bread having high and at the same time traditional gustatory qualities.
It is required to you
- wheat flour - 500 g
- yeast - fresh 25 g or dry - 0.5 bags of 11 g
- sugar - 0.5 tsps.
- salt - 0.5 tsps.
- water - 300 ml
- egg - 1 piece
- raises oil - 1 tablespoon.
Instruction
1. Prepare a sponge dough. Add yeast to 100 ml of warm water, having completely dissolved them. Add a little sugar and salts. Pour torments to consistence of sour cream and carefully mix. Leave a sponge dough for bread for 20 - 25 minutes. The sponge dough will allow the test for bread quicker to rise and vykisnut.
2. Make preparation for the test. Warm up the remained water up to the temperature of 37 - 40 degrees, to shake up egg, add sugar and salt. Pour in an oil spoon.
3. Add a ready sponge dough to preparation for the test. Carefully mix, there shouldn't be sponge dough pieces in preparation, it will spoil taste of bread. Then pour flour and to mix. Knead dough hands. If dough too soft, add still flour. Readiness of the test can be determined by that, it how strongly sticks to hands. Ready dough has to not stick practically. Leave dough to vykisat for 2 - 3 hours.
4. Spread out ready vykisshy dough in the forms oiled. Dough has to fill a form to a half. If there are no forms, then it is possible to create bread hands, having divided dough into 2 portions. Leave dough for 20 - 30 minutes, it has to rise.
5. Warm an oven to 180 - 200 degrees. Put the prepared dough for bread in an oven. Bake until ready 30 - 35 minutes.
6. Pull out finished bread from forms and, having covered with a towel, let's cool down a little.