Curd loaf with liquid yeast

Category: Yeast bread
Cottage cheese roll with liquid yeast

Ingredients

Pre-enzyme:
Liquid yeast 150 ml.
Wheat flour 1 grade (or premium grade) 150 gr.
Sugar 0.5 tsp
Dough:
Pre-enzyme whole
Curd (not dry) 150 gr.
Sugar 4-5 st. l
Salt 1 tsp
Milk 40-60 ml.
Vegetable oil 1.5 tbsp. l
Wheat flour, premium 350 gr.
Vanillin on the tip of a knife

Cooking method

  • Read about liquid yeast here
  • First you need to prepare a pre-enzyme. Mix liquid yeast with sugar and flour in a liter jar. Cover the top with a film, pierce with a toothpick in several places and put in a warm place for 10-12 hours (depends on the strength of the yeast and temperature). We are waiting for it to triple. I have grown 4 times in 10 hours
  • Cottage cheese roll with liquid yeast
  • That's how it bubbled up. Already started to fall
  • Cottage cheese roll with liquid yeast
  • It is better to rub cottage cheese through a sieve or scroll in a blender until smooth. Put all the ingredients in a bucket of HP. Do not pour out the milk! For a start, it is better to pour out half, the rest during the batch. Since the cottage cheese is different for everyone, more or less milk may go away. It took me exactly 50 ml.
  • Cottage cheese roll with liquid yeast
  • Cottage cheese roll with liquid yeast
  • Turn on the kneading of any program (for example Pelmeni), as soon as the dough is collected in a bun, turn off the program. Leave the dough for 10 minutes. Then turn the kneading on again. Knead for 15 minutes.
  • Cottage cheese roll with liquid yeast
  • Round the dough, put in a bowl greased with vegetable oil. Close the top with foil. Put in a warm place until the dough grows 2-3 times. My dough grew in 2.5 hours at a temperature of 31 Cabout
  • Cottage cheese roll with liquid yeast
  • Next, knead the dough slightly. Carefully, trying not to squeeze out all the bubbles, form a blank. Put it on a baking sheet covered with parchment
  • Cottage cheese roll with liquid yeast
  • Cover with foil, leave in a warm place until it increases 2-3 times. It took me 2 hours. Then sprinkle the workpiece with water, make cuts
  • Cottage cheese roll with liquid yeast
  • Bake preheated to 250 Cabout oven for 10 minutes, then reduce the temperature to 220 Сabout and bake until tender. It took me another 25 minutes
  • Cottage cheese roll with liquid yeast
  • Cool the finished roll on a wire rack
  • Cottage cheese roll with liquid yeast
  • Cottage cheese roll with liquid yeast
  • Cottage cheese roll with liquid yeast
  • Cottage cheese roll with liquid yeast

Note

The loaf turned out to be delicious, aromatic! The crust is crispy, and the crumb is slightly moist, slightly dense.

NataliARH
Om-Nom-nom
Elven
Help yourself Natasha
lappl1
Lenusik, thanks for sharing the recipe! I liked the design of the recipe and the photo so much! well, and a bun, of course, too! Well done !
Elven
Thank you very much for the praise. I'm so glad that I finally got it! I would also like to see your version as agreed
MariS
And what a gorgeous cutter! Well done, Lena! With jam for tea - delicious!
Elven
Marish, Thank you! Help yourself
Quote: MariS
With jam for tea - delicious!
Not that word!
stanllee
Delightful.!
Albina
Wonderful At the weekend I'll try to bake
Elven
Maryana, Albina, Thank you
I hope you enjoy it. I will wait for the report

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