Boyarsky bread (oven)

Category: Yeast bread
Boyarsky bread (oven)

Ingredients

wheat flour of the 1st grade 500 g
fresh yeast 6 g
salt 6.5 g
sugar 25 g
vegetable oil 1 tbsp
eggs 1 PC
raisins 50 g
water 275 ml

Cooking method

  • Boyarsky bread (oven)

  • This recipe is from the book "350 varieties of bakery products" published in 1940 (authors P. M. Plotnikov, M. F. Kolesnikov).

  • 1. Dough:
  • 250 g flour
  • 200 ml of water
  • 5 g yeast

  • Dissolve the yeast in water, combine with flour and leave to ferment for 2.5-3 hours.

  • 2. Dough:
  • Add 150 g flour, 75 ml water and salt to the dough. Kneading within 1-2 minutes, until smooth. Leave to ferment for about an hour (up to 3 times increase).

  • 3. Final dough:
  • Add the remaining 100 g of flour, sugar, egg, raisins to the dough. Mix for 6-7 minutes, add oil at the end of the mix. Leave to rise for about 45 minutes.

  • 4. Form the bread and proof it until it increases by 2.5-3 times. Before baking, grease the bread with yolk and milk, cut and bake at 210 degrees for the first 10 minutes. Then lower the temperature to 180 and bring to readiness (about 25 minutes).

Cooking program:

oven

Note

The bread is obtained with a very thin and delicate crust, with a pronounced wheat flavor. When baked, it grows strongly in the oven.
I made cuts as described in the book, the photo (taking into account the year of publication) is not there. When I started to prepare the final dough, it turned out that the raisins were over. There was dried cranberry - put it down and the taste turned out to be no worse than in the original recipe. Everything else is unchanged.

Omela
Twist , great bread !!! And the technology is super !!!!
ikko4ka
Very beautiful and delicious bread came out!
Twist
Omela, ikko4ka Thank you very much for your feedback! I am very, very pleased.
Crochet
Opara

leave to ferment for 2.5-3 hours.
Marish, what do you think, if I put the dough in the refrigerator overnight,and further down the list and in the morning I will continue to conjure over the dough?
barbariscka
Twist Marina, wonderful bread !! And most importantly, there is not much yeast and such beauty is obtained.
Twist
Inus, if you leave the dough overnight, then, I think, you can skip the preliminary batch. Simply add all the remaining ingredients to the dough in the morning and leave the dough to ferment until doubled, with one crush. And then for proofing.
But this is me theoretically. Itself in this recipe never deviated from the above technology.
Corsica
Twist, I really like the combination of bready taste that flour of the 1st grade gives, with fillers or finishing that are sweet to taste. For example, buns with jam, that's why I drew attention to the bread recipe, in addition to the recommended technology and a small amount of yeast, I liked it even more.
Thank you for the recipe for delicious and aromatic bread!
Boyarsky bread (oven)

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