Sunset White Bread

Category: Yeast bread
Sunset White Bread

Ingredients

Wheat flour (I have "general purpose") 700g.
Salt 13d.
Dry yeast (I have "Saf-moment") 7d.
Sugar 25g.
Vegetable oil (I have sesame oil) 30g.
Milk 375g.
Water 190g.

Cooking method

  • Bring the milk to a boil three times until it reaches a temperature of 100C. Pour the milk into a thermos and stand for 30 minutes. It is better to initially take a little more milk, and then take the required amount according to the prescription.
  • Let the milk cool to 50C.
  • Further 350g. Mix flour with yeast, pour in milk, water, mix again and leave for 15 minutes.
  • Add salt, sugar, butter, beat the talker for 2 minutes.
  • Pour in the remaining (350g) flour and knead into a soft dough. Cover and leave for 30 minutes. for the formation of gluten.
  • Then knead for 10 minutes. The dough will be noticeably sticky, this stickiness will last almost to the end. Only completely ripe dough will stop being sticky and become airy and dry to the touch.
  • Roll up the kneaded dough into a ball and place in a bowl (6-7 liters) for fermentation at 25C for 2 hours. If the yeast is active dry (like SAF-levure), then knead the dough in an hour and let it ferment for another hour.
  • Divide the ripe dough into 2 portions, knead each, roll into a ball and leave for 10 minutes. rest on the table.
  • Then roll out each piece into a layer, roll out the bubbles with a docker, roll into a roll, pinch and put in tins for proofing for 45 minutes.
  • Bake in an oven preheated to 190C for 45 minutes. barely until ready.
  • Cool on the side. I cooled it on the roof, so after cooling down, it wrinkled a little:
  • Sunset White Bread
  • Cut after cooling completely.
  • Sunset White Bread
  • Sunset White Bread
  • Fabulous bread. Very aromatic and delicate crumb. Everyone who ate asked: What kind of bread is this? I will definitely bake some more.

Note

For two tins 13 x 23 x 6 cm (1.7L) ( 🔗)

Recipe from LJ Luda 🔗 with words of great gratitude.

kolenko
The beauty!!! Lace !!!
I will do it. I will only half, yes!

MariS
Bread - beauty-ah-ah! What if you try it with flour of 1 + 2 grades? Bookmark, thanks, Ksyusha!
tatulja12
Ksyushawhat a wonderful bread! To bookmarks!
Antonovka
Omela,
Ksyusha, I can't keep up with you already Slow down, please, I'm writing down
Omela
Lena, Marina, Tanya, Lena, thanks girls !! The bread is really delicious.

Quote: kolenko

I will only half, yes!
I also half before. And now I decided to freeze. Right now I just got the second bread out of the freezer. I will try, they say, the taste does not differ from fresh.
tatulja12
Quote: Omela

And now I decided to freeze. Right now I just got the second bread out of the freezer. I will try, they say, the taste does not differ from fresh.
Ksyusha, I'm waiting for your verdict, never when I have not frozen bread. How is the taste, is there a difference?
Lomarga
Quote: Omela

Lena, Marina, Tanya, Lena, thanks girls !! The bread is really delicious.
I also half before. And now I decided to freeze. Right now I just got the second bread out of the freezer. I will try, they say, the taste does not differ from fresh.
Omelochka, dear, I have been following your work for a long time !!!! really registered recently .... hats off !!!!

on the subject of freezing, from my own experience .... rye and rye-wheat bread - behaves wonderfully after defrosting! but wheat and wheat-rye ... somehow it didn't work out for me .... after defrosting - it becomes, so to speak, not very fresh, or something .... I tried to freeze half-baked 1 \ 3 .. and directly from the freezer to the oven on the stone min. 15-20 !!!! I liked it so much!
tatulja12
LomargaThank you for sharing your experience of freezing bread. So I won't even bother, it's better to take half a portion and there will always be fresh bread.
Omela
Lomarga, Thank you!

As for freezing, I read from Luda about the correct freezing and defrosting. It is necessary to pack the bread in foil so that there is no air, put it in the freezer immediately after cooling. The freezer should be -20C. She writes that the freezer should be normal, but in "no-frost" it works out fine too. Defrost in plastic wrap on the table. I just cut it:

Sunset White Bread

Soft and aromatic !!!

Quote: tatulja12

So I won't even bother, it's better to take half a portion and there will always be fresh bread.
On the one hand, yes, but on the other hand, the same labor costs, and the oven has quality, and time.
Twist
Ksyushawhat a lace bread !!!
Dumb delight
| Alexandra |
Merri
, Omela! The bread, as always, is excellent!
I have a question (s). Is 50 degrees not a lot for a Kaf-moment? And why is it so hot? Why should you heat milk for so long?
Crochet
Ksyunya, you suppa bread !!!

Fresh yeast, as I understand it, is good, cool the current milk to 37 degrees, right?

Then roll each piece into a layer, docker roll out the bubbles

Ksyu, a eta why else? AND xthat is, docker?

P.S. And you kneaded in what ?!
Omela
Marina, Sasha, Irina, Inna, thanks girls !! Glad that you liked the bread !!

Quote: Merri

Is 50 degrees not a lot for a Kaf-moment? And why is it so hot? Why should you heat milk for so long?
Little. When mixed with water and flour, the temperature decreases and becomes about 40C. Milk is heated for so long to reach a temperature of 100C. If you just boil milk and measure the temperature, there will be surprisingly 90C. And this procedure is needed so that all substances that interfere with the fermentation of the dough die.

Quote: Krosh

Fresh yeast, as I understand it, is also suitable, cool the current milk to 37 degrees,
Pralna.

Quote: Krosh

Ksyu, a eta why else? AND xthat is, docker?
They are rolled out in order to drive out all large bubbles, and so that later they are all the same in the cut. Docker is a special tool. My massager replaces it.
Sunset White Bread

Quote: Krosh

And you kneaded in what ?!
In the Assistant.
Crochet
Quote: Omela

In the Assistant.

Envious white envy ...

Ksyushahow is he to you ?! Vemidb ?! If only the answer was xadost-xado ...

Identity haaachuuu !!!

Quote: Omela

They are rolled out to drive out all large bubbles, and so that later they are all the same in the cut. Docker is a special tool. My massager replaces it.
Does it mean that the dough should be rendered with a massager ?! Otteta yes !!!

Pasiba Ksyu !!! I will try to dare ...
Omela
Quote: Krosh

Identity haaachuuu !!!
Well, Duc I did suggest for three persons.

Quote: Krosh

how is he to you ?! Vemidb ?!
Kroshik, , I'm still mastering it, but how can it be disgusting if such bread kneads.
Crochet
Quote: Omela

Well, Duc I offered those for three persons.
Kroshik, , I am still mastering it, but how can it be disgusting if such bread kneads.
Ksyu, I would find it easier (but that's it), by God ... I uI guess this machine is for baking monsters like you, yeah ...

I'm afraid I will never master this ...

Quote: Omela

how can it be disgusting if such bread kneads.
Well then, to calm the Nun was to hear ...

Intellectually, I understand that the machine isbeast super !!!
Merri
Quote: Omela

Little. When mixed with water and flour, the temperature decreases and becomes about 40C. Milk is heated for so long to reach a temperature of 100C. If you just boil milk and measure the temperature, there will be surprisingly 90C. And this procedure is needed so that all substances that interfere with the fermentation of the dough die.

Thank you so much! I'm sorry, stupid and who interferes with fermentation there?
Omela
Irina, I do not know.. The party said it was necessary, the Komsomol answered - yes. Luda said, then it is necessary.
Crochet
Bake in an oven preheated to 190C for 45 minutes. barely until ready.
Ksyu, for the gifted, explain pliz ... sho means just barely until ready? How about baking that bread until ready to bake?
Omela
Kroshik, it means not to fry.
Omela
I will keep my fists for you !!
nut
I’m just going to knead the bread, so there’s definitely no spare part That’s the flour over - I went to Auchan and brought the packaging, now this beast, by the name of the docker - why should I look for it What else can you poke the dough with
Omela
Ira, I don't have docker either. Showed HEREthan rolled.
nut
Ksyusha, I’m talking about this thing and I’m talking about her surname isn’t a docker. im poke the dough
Crochet
Irish, before I heard from Ksyu it's obscene word docker, I rolled out bubbles from the dough with an ordinary rolling pin, and after all, come on, it worked out !!!

Omela
Ir, this is a penny massager. You can also use a rolling pin and a tenderer .. yes.
Omela
No, if there are no other adaptations, then yes. I first roll it out with a rolling pin, and then pass it ala-docker.
Yarik
Sunset White Bread

Sunset White Bread

Amazingly tender crumb, delicious bread Thanks for the recipe!
Omela
Yaroslavna, beautiful bread turned out !!! Glad you liked it.
Witt
Omela thanks for the recipe. Bread is a feast for the eyes and deliciousness!
And what artistic holes!
Omela
Victoria, Thank you!
naya
Sunset White Bread
Omela thanks for the bread !!!
Omela
Nataliawhat a crumb !!!! A lovely sight !!!! And it tastes like ???
naya
Fragrant, delicate, tasty (also baked with sesame oil)
Omela
Hurrah!!!

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