Creamy loaf

Category: Yeast bread
Creamy loaf

Ingredients

Dough:
dry fast-acting yeast 1.25 tsp
wheat flour c. from 70 g
milk 100 g
granulated sugar 1 tsp
Dough:
dough all
wheat flour c. from 350 g
cream 33-38% 200 g
egg yolks 2 pcs
sugar 2 tbsp. l
salt 1 tsp
butter 20 g
Additionally:
milk 1 tbsp. l
poppy 2 tbsp. l

Cooking method

  • Dough:
  • Bring the milk to a boil and cool to 32-34C degrees.
  • Mix yeast with flour, add warm milk and granulated sugar, knead the dough. Tighten the container with the dough with foil. Fermentation for 30-40 minutes until the volume of the dough increases by 2.5-3 times.
  • Dough:
  • Grind egg yolks with salt and set aside.
  • Add to dough 300 g flour, cream, granulated sugar and start kneading the dough. After 5-7 minutes, stop the kneading and leave the dough alone for 10-15 minutes.
  • Add the remaining flour, softened butter and gradually add the yolks. Knead the dough. The dough is very soft, tender, but completely non-sticky. Fermentation for 90 minutes with one stirring in the middle of fermentation.
  • Put the finished dough on the table, knead and roll out into a layer 5-7 mm thick. Roll the dough into a roll and place in a mold (12x23cm) lined with baking paper, seam down. Proofing under the foil for 60 minutes.
  • Before planting in the oven, brush the top of the dough piece with milk and sprinkle with poppy seeds.
  • Bake at 230C (210C convection) degrees for 10 minutes with steam, then drop the temperature to 210C (190C convection) degrees and bring the bread to readiness. The total baking time for me was 40 minutes.
  • Transfer the finished bread to a wire rack and let it cool completely.
  • Creamy loaf
  • Creamy loaf
  • Creamy loaf
  • Light, aromatic, very soft bread with a creamy aroma and taste. Try it.

Time for preparing:

3.5 hours

Cooking program:

oven

Note

This method of adding yolks to yeast dough I spied on from Adriano Continisio 🔗.
He recommends adding them to the dough, like all fats, gradually, after any other liquid (proteins are counted as liquid). This is because the fat in the yolks interferes with the development of strong gluten. Therefore, Adriano suggests that you first develop gluten well, and only then introduce fats into the dough - yolks and any oil.

Omela
Manyash, this is crumb !!!! Lights up !!!
SanechkaA
Marina, I can't stop looking at your breads - the bun is absolutely gorgeous, the crumb is patterned and I can imagine this creamy taste mmmm
Natali06
Well, wow, beauty !!! I suppose I have been knitting such lace for more than one day, on quiet September evenings The Lacemaker!
Gala

No words ...
Vitalinka
Manya, awesome bun !!!
Kras-Vlas
Manya, adore ..., amazing!
dopleta
Unimaginable beauty and deliciousness, Marinochka! Thank you !
Sonadora
Ksyusha, Sanechka, Natasha, Galina, Vitalinochka, Olya, Larisa! Thank you girls! The bread is very soft and delicate. Even on the second day, when cutting it, you have to hold the knife over the canopy so that it does not crush the bread. Try it, I'll be glad if you like it.
Quote: Natali06

I suppose I knitted such lace for more than one day
Oh, Natasha, you have no idea how close you are to reality! Several times she baked a braid in heavy cream, experimented with the amount of ingredients, but she did not live up to the photo session, she was destroyed while still warm. Then the idea of ​​dough was introduced there and the first bread was baked according to this recipe. A little later, I remembered the gradual addition of yolks to the dough and decided to test this method in practice. So today's bun is the result of weekly, almost daily, experimenters. The recipe for the braid, with which it all began, I will post, I hope, a little later.
Natali06
Yes...attentiveness you do not take. I also wandered this site ( 🔗.), though a long time ago. But that translation from Italian just tortured me. I had to strain my brains so much that I gave up this venture.
And now I went in, so I see everything with different eyes
Vilapo
Manya bread, how good is it
Sonadora
Natasha, open the page in Google Chrome and click the "translate" button. But, sometimes, it turns out like this ... recently I amused with the phrase "gradually dive into the milk."

Lenochka, thank you dear!
Natali06
Quote: Sonadora

I open the page in Google Chrome and click the "translate" button.
Well so we do it!
Quote: Sonadora

... But, sometimes, it turns out like this ... recently I amused with the phrase "gradually dive into the milk."
That's what I'm talking about. Head can be broken
Sonadora
But sometimes you really want to, especially when the bread is beautiful in the picture. I also like this blog: 🔗.
Natali06
And here I was not Manyashechka Thank you! Marmalade saw
One more headache got more
Gasha
Manyash, fabulous crumb! Thank you for your hands and for the opportunity to admire the beauty!
Joy
What a beautiful bread, Marish ... I can imagine how delicious ...
Twist
Marishno words! The crumb is generally awesome, solid lace!
lu_estrada
This is a bun, so a bun, all buns, a bun !!!!
Merri
Fluffy lace, not a bun!
Sonadora
Girls, thank you very much! I am very glad that you liked the recipe. I hope it comes in handy someday.

Gash, I had good and patient teachers. If I have learned anything during these three years, it is only thanks to all of you.

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