Salted Canadian bread

Category: Yeast bread
Salted Canadian bread

Ingredients

warm milk (water) 250 ml
flour 2 cups (+ 1-2 tbsp. L.)
fresh yeast 19 g
salt 1 tbsp. l.
sugar 1 tbsp. l.
vegetable oil 3 tbsp. l.

Cooking method

  • Add yeast, sugar and half the flour to warm water, stir, cover with foil and place in a warm place for half an hour. Then add the remaining flour and salt, mix well, add vegetable oil. Knead the dough, and again under the plastic wrap in a warm place for half an hour. Knead again, form a loaf, make transverse cuts and grease with milk and in the oven 180 'for half an hour, until golden brown.

The dish is designed for

bread weighing about 500 g

Time for preparing:

1.5-2 hours

Cooking program:

oven

Note

Khlebushek conquered with the speed of cooking and salty taste, which is gently balanced with butter.

a source 🔗

Omela
SanechkaA , beautiful bread !! Do I understand correctly that there is no need to distribute the workpiece? Form and bake immediately?
SanechkaA
Omela thanks for the praise, it is absolutely true, do not strain before baking - it turns out well, I like this bread with my speed and also for the fact that it is very salty
Crochet
Quote: SanechkaA

and also because it is very salty
So my mustaboutI will like it !!!

The recipe for this bread has been in the bookmarks for a long time, for a hundred years, no less, but for some reason, his hands did not reach him ...

Sashul, thanks for reminding me, now I will definitely try !!!

But I wonder what if we give him a full proofing, eh ?! well, like this wabout athow it should be? Identity will probably turn out great !!! Naturally, you can't call it a quick bread, but ... why try it like a thread !!! Only the yeast will definitely have to be cut, otherwise it will stop ...

P.S. Sashulka, the new avatar is a miracle how good!
With such photos, current meet come ... Come, huh?
SanechkaA
Kroshik, Natasha-Aqua got me on this bread from Good Cook, she saw a photo and a link, only she makes it with baking powder with a normal amount of salt, and I decided to walk like that often now I bake it, it's delicious with sandwiches
thanks for Temko, I'm still swimming here
Crochet
Sashul, yeah, I remember Natashin Canadian ... Why didn't you add baking powder? You just didn't want to?

For some time now, I often add baking powder to yeast dough ... Result- !!!

Oops ... looked at the link to the source, where the author has 11-12 gr. dry yeast goes, if it is translated into fresh 33-36 gr. ... even a lot of something for such an amount of flour ...
tatyana5417
Interesting bread. Bookmark and queue for cooking
SanechkaA
Inul I didn't bake with dry yeast, I can't say anything, but when I transferred it to fresh yeast, I was horrified and reduced the amount to 19 g, while the bread is reactive in proofing and there is a tablespoon of salt, in theory there is even a lot of fresh yeast, but I write off on speed and salt, but tell us about the baking powder - what effect does it give together with yeast? I thought he was unnecessary

tatyana5417 I hope you enjoy the bread
Rucheek
SanechkaA, I am grateful for the bread, it turned out very tasty, fragrant and soft loaf, I thought it was too salty, but the salt was just very modest, I sharpened half of the loaf myself, for us we need to make a double portion, the only thing I have is not as beautiful as in the photo, but in the form of a loaf I rarely do I have not gotten used to it yet
Yes! baked SAF-moment on dry yeast, and added a little old kefir to the milk (I poured it in the wrong place), maybe that's why such a tender loaf turned out.

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