White bread for Moulinex Minute Cook CE4000

[bia46]

White bread for Moulinex Minute Cook CE4000

Category: Yeast bread

Ingredients
Wheat flour, premium	4 glasses
Wheat flour 1 s	3 glasses
Dry yeast (I have saf-levure)	3/4 table. spoons
Sugar	2 table. spoons
Salt	1 table. the spoon
Butter	3 table. spoons
Warm water	750 ml

Cooking method

• Pour warm water into a saucepan. Add salt, sugar, melted butter and yeast (I use Saf-Levure, they must dissolve in water).
• Leave for 10 minutes until the yeast swells. Add all the flour and stir with a spoon. Leave in a warm place for proofing for 3 hours.
• After three hours, bread can be baked from part of the dough (this batch is designed for two loaves in an ordinary bread form). Better to knead the dough (I do it with a knife), and put it in the refrigerator for at least a day. As the author of the recipe assures (I took this recipe from Povarenka, the author bia46 , and she, in turn, with good cook), the dough can be stored in the refrigerator for up to two weeks.
• Pour flour into a cup. Take half the dough with your hands sprinkled with flour and dipping your hands into a bowl of flour, form a loaf right in your hands, crushing the edges of the dough under the dough (tautology)))). Put the loaf in a greased rast. oil bowl Soon-multi, put the Heating mode, close the lid (do not click), turn off the heating mode after 2 minutes. Leave the dough for proofing for 1 hour. After an hour, turn on the Frying vegetables mode for 30 minutes. It may take longer (up to 45 minutes) depending on how old your test is. Oven with a closed (not latched) lid. Using a double boiler, turn the bread over (turn the third loaf EXACTLY without difficulty!) And bake for another 15 minutes. Put the finished bread on a wire rack, grease the top with butter (a little) and leave to cool completely.

The dish is designed for

1600 g

Cooking program:

Frying vegetables + heating

Note

I used to bake this bread in the oven, but then it broke ... And recently my husband gave me Mulechka))) And I started baking this bread again!
It turns out to be very tasty, not heavy (before that, my bread was always heavy). And what is most convenient - I kneaded the dough, it rose and put it in the refrigerator, and then, as needed, the bread, bang it into the Mula and the DELICIOUS, HOME, HEALTHY BREAD is ready!
I reduced the amount of yeast given in the original recipe, and now I don't wash the dough pan, surprisingly, it rises better this way. The smell of fermentation during baking is normal, the bread will not smell!
The weight of one loaf is about 800 g. Two such loaves come out of this batch.
What is especially valuable in this recipe (in my opinion) is that you knead the dough with a spoon, not with your hands! Dough contact with hands is minimal! After all, many are afraid of this in yeast dough! And in the conditions of the Economic crisis, it is also beneficial
This is my first recipe for HP, do not judge strictly)))
I would be very glad if the recipe comes in handy! If something goes wrong the first time, don't be discouraged, you need to feel the bread!

Pumka)), dear, tell me - did you bake bread all the time at the "Frying vegetables"? Our Mulya stayed at home, in Gorlovka, but I did not bake in it (although I did not do anything: jam, and all kinds of borscht-stew-pilaf ...) In summer, in general, assistant number 1 in a private house! (y) So do you inject - all the time on one mode, without pressure?

Yes, I bake everything in one setting. Frying vegetables. Only here I do the second proofing on Heating, I turn it on for 2 minutes))

Thanks, I'll try later!

And a glass of 250 ml?