Homemade croutons

Homemade croutons
Category: Yeast bread
Ingredients
Flour 1 kg
Milk 0.5 l
Yeast 20 g
Butter or margarine 100 g
Sugar 100 g
Salt 1 tsp
Cooking method

Dissolve yeast in milk with 1 tbsp. l sugar, when the solution begins to ferment, pour into a bowl with flour, add sugar, melted butter, salt, knead well. If the flour is too dry and the dough is thick, add some milk. After kneading, divide the dough into narrow loaves, put on a baking sheet covered with baking paper. Make oblique cuts on the loaves, cover with a napkin and allow a little distance. Grease with an egg and bake in the oven (230-240 degrees) for 30 minutes. After cooling, cut the loaves into pieces and dry in the oven.
PS: Before molding into loaves, everything was done by a bread machine.
Delicious!

Note
There is such a well-known Ukrainian confectionery master Daria Tsvek. I was lucky enough to buy her 1970 book! This is just a treasure trove of delicious recipes and tips on how to work with different types of dough. I am very pleased.

I have such a book somewhere! Oh, it's good that I reminded you ...

Most likely, it is, I only have a slightly different cover, it was later republished in the 90s, but I did not come across it. There they also called raisins - they called them raisins, and contagious ones - they called them. Cool book.

[julifera]

julifera , my cover is different, but I'm sure that these two options are completely identical in texts.

There they also called raisins - they called them raisins, and contagious ones - they called them. Cool book.

+1 !!!! And a frying pan - a frying pan, not a pattel. And the percentages could be percentages, they could be vids. Now the percentages are not "not camouflage".

[julifera]

julifera , my cover is different, but I'm sure that these two options are completely identical in texts.

It's just that yours is 1970, and this one is 1980 - the picture has been changed.
And how many rum women are there, dear mom ...

a rum woman is a grandmother, do I understand correctly?

Oh, and I call all the attendants rum
and they are not rum at all

Well pralna! Women are Dads, they are Papushniks :) And Grandmas are Women ...
by the way, somewhere I heard a legend about the origin of rum women. like the sultan was served some kind of cake with alcohol. and he was reading a book at that time on Ali Baba. While reading, the cake dried up, the sultan got angry and poured alcohol on this cake. Then I also wanted to cut off the head of the cook, but decided to wait a bit. and when the kekes impregnated alcohol, such a smell went that the sultan could not resist and tried, that it turned out. He was delighted with his idea, and in honor of the book "Ali Baba" he named his invention Rum Baba. Like the stress on the second syllable should be done. I cannot vouch for the accuracy of the story, but for what I bought, I sell for that.

I also have such a "sweet licorice" and also "Before Svyatkovy to a table" like that, well, and a few more books by Daria Tsvek. I love them very much

There is also such a version:
Rum baba
There is an attractive legend about the birth of this dessert. It is associated with the name of the Polish exiled king Stanisław Bogusław Leszczyński (1677 - 1766), whose daughter Maria Leszczynska was the wife of the French king Louis XV. Although the Polish autocrat was known as a real nobleman, intellectual and philanthropist, at the same time, they say, he had a bad character and excellent appetite. Somehow he was given a kugelhupf; the pastries seemed too dry and simple to him, in a fit he threw a dish with sweetness, breaking a bottle of rum. The pastry fell into rum, Stanislav tasted it and found it great.According to legend, the new dessert evoked sweet oriental associations in the king, which is why it was named baba - after the hero of the “Thousand and One Nights”, Ali Baba. The legend is undoubtedly beautiful, but you can hardly believe every word of it. The version about the Slavic roots of the name baba is much more believable. There is an assumption that instead of kugelhupf on the dish, in fact, there was a baba ("Polish bun" - as the French write). Perhaps Stanislav brought her from another trip. It is very likely that the pastry was already dry and therefore the royal pastry chef Nicolas Stohrer soaked it with Malaga (some sources mention Madera), added saffron and filled it with custard. It is to this fact that those who consider the author of the recipe for baba rum a Polish pastry chef are appealing. Speaking of the origin of the name (and of the dessert itself) - the analogies with the Russian Easter woman, Belarusian and Polish grandmother, Czech babovka (babovka) are more than transparent; in addition, baked goods, similar in shape and ingredients, were distributed almost throughout Europe - in German-speaking territories its name was derived from kugel (ball), and in Slavic-speaking territories - from baba (in Belarus, by the way, both names existed - like baba, and kugel, and it is possible that "kugel" - earlier). Seekers of the true etymology of the name of rum baba are confused, perhaps by the fact that Storer himself called his creation "Ali Baba" in his memoirs, but the Slavic and "Middle Eastern" versions hardly contradict each other - after all, the name of traditional baking (baba), performed in a new way, indeed, could acquire sweet refined allusions. Moreover, a good consonance is evident.

Accompanying Stanislaus' daughter to Versailles as a pastry chef, Nicolas Storer brought the precursor recipe for Baba Rum to France. Maria Lesczynska married Louis XV in 1725, and in 1730 her pâtissier opened in Paris at Rue Montorgueil, 51 Pâtissier (later Pâtissier Stohrer). Baba was served here, soaked in a mixture of Malaga and Tanais liqueur. It was in this institution that the Jamaican rum, which is so popular in France, was first used for the preparation of delicacies. But it is not known for certain whether Nicolas Storer himself thought of this or his followers. Moreover, at first they impregnated freshly baked baba and, only over time, they began to dry it, and add a little flavored sugar syrup to the rum. By the way, the traditions of Baba Au Rhum are still alive in this establishment: now in Pâtissier Stohrer you will be offered both traditional rum baba and variations on the theme of the author's delicacy: Ali Baba with custard and raisins, Ali Baba with saffron, Baba Chantilly.

Girls, tell me, please, are these sweet croutons made?

Shouldn't be too sweet. 100 grams of sugar per 1 kg. flour is normal!