White toast bread

Category: Yeast bread
White toast bread

Ingredients

Salt-yeast mixture.
fresh yeast 22g
water 130g
salt 19g
DOUGH
wheat flour 1300g
salt-yeast mixture
milk 640gr
butter 80g
sugar 20g
malt 2h l.

Cooking method

  • Stir yeast and salt in water. Let stand for 60 minutes. The first 30 minutes. stir periodically.
  • Knead the dough without butter and sugar. Knead the dough well (I do it in a bread machine, dumplings mode), then add butter in parts (butter should be soft). And at the end, gradually add sugar.
  • Let the dough rise for 90 minutes.
  • Place the dough on a work surface and divide into several pieces.
  • The dough can be formed in two ways: roll up or braid from "two strands".
    White toast bread
  • Then fold into a toast pan.Since I don't have such a form, I took the usual one, covered it with a baking sheet and pressed it with a stone (The dough turned out to be stronger))
    White toast bread
  • Leave to proof for 90-120 minutes.
  • Bake in an oven preheated to 220C for 10 minutes. Then lower the temperature to 210C, and continue baking for another 30-35 minutes.
  • Allow the bread to cool after baking.
    White toast bread


Wild cat
Natalia, what size is your shape?
I liked the recipe.
There is no fresh yeast, you can replace it with dry yeast !?
Do everything with a recipe?
Natali06
Maria, are you asking for this form? It's just that a lot of time has passed since then, I have already bought the original form But the weakness for toaster bread remains
Quote: Wildcat
There is no fresh yeast, you can replace it with dry yeast !?
Sure you may! 1 to 3, I think you already know? And everything else is prescription.
Wild cat
Quote: Natali06

Maria, are you asking for this form? It's just that a lot of time has passed since then, I have already bought the original form But the weakness for toaster bread remains
Sure you may! 1 to 3, I think you already know? And everything else is according to the recipe.
Yes, exactly about this one.
You probably made a few loaves ...
Natali06
Mashenka(can I call you that?) .. I always post the full recipe, and then I bake 0.5. and sometimes 1/3 of the recipe But families are different for everyone, so it's better for us to count. In this case, I baked half the norm. It turned out for that shape and a little more.
Wild cat
Quote: Natali06

Mashenka(can I call you that?) .. I always post the full recipe, but I bake 0.5. and sometimes 1/3 of the recipe But families are different for everyone, so it's better for us to count. In this case, I baked half the norm. It turned out for that shape and a little more.
Can. I'm not against!

I cooked up the whole recipe. Divided into 2 forms. Let's see what happens.
Tomorrow dad will come for his grandson, I will give him one loaf.
My parents love bread sooo much!
We don't eat it like that.
Natali06
Quote: Wildcat
Tomorrow dad will come for his grandson, I will give him one loaf.
Mashenka , the deer wound up, measured the waist in that shape 30 * 10. More is possible, because the bread grows sooo
Wild cat
Quote: Natali06

Mashenka , the deer wound up, measured the waist in that shape 30 * 10. More is possible, because the bread grows sooo
Thanks, I have less.
Yeah, I already noticed that it is growing! And how!
The bread is sooo delicious. Crispy ladybug, soft crumb ... Mmmm ...
With peanut butter just great !!!
I will definitely take a picture tomorrow!
Thank you so much again!
Natali06
Mashenka, I am very glad that I liked this bread! I remember its creamy aroma ....
Quote: Wildcat
I will definitely take a picture tomorrow!
I'm already waiting for his photo session ...

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