Lean croutons with raisins

Category: Bakery products
Lean croutons with raisins

Ingredients

Opara
wheat flour 1 grade 85 BC
water 135 g
pressed yeast 4.5 g
Dough
dough all
water 90 g
wheat flour 1 grade 345 BC
sugar 60 g
vanilla sugar 10 g
salt 6 g
vegetable oil b / s 35 g
raisins 50 g
pressed yeast 1.5 g

Cooking method

  • Lean croutons with raisinsDissolve yeast in water, add flour and stir. Cover. Leave at room temperature for 2-3 hours. The dough is ready when the entire surface of the dough is covered with bubbles and signs of settling appear.
    Lean croutons with raisinsMix flour with sugar, vanilla sugar and salt. Add dough. Dissolve yeast in water and add to the rest of the ingredients. Start mixing in any way possible. I kneaded with a hook. Once all the flour is moistened, gradually add oil. Continue kneading until smooth. Pour in the washed and dried raisins and add it to the dough at the lowest possible speed.
    Lean croutons with raisinsThe dough is smooth, silky. It lags well behind the hands. Grease the table and hands with oil or lightly sprinkle with flour. Pour out the dough, form a ball out of it. Lightly oil.
    Lean croutons with raisinsPlace in a bowl and cover. Leave to ferment.
    Lean croutons with raisinsFermentation until doubled in volume. It happened for me sand 1.5 hours.
    Lean croutons with raisinsKnead the dough and divide into two parts. Cover and let stand for 5-10 minutes.
    Lean croutons with raisinsForm two long loaves. Lay on the mat. Cover and let stand for 1 hour.
    Lean croutons with raisinsSprinkle the blanks with water before placing them in the oven. Bake in an oven preheated with a stone at a temperature of 240-250 degrees for 15-20 minutes. If the top is very hot, then cover.
    Lean croutons with raisinsRemove from oven and allow to cool completely on a wire shelf.
    Lean croutons with raisinsCut each loaf into slices up to a centimeter thick. Lay on the mat.
    Lean croutons with raisinsSend to a convection oven preheated to 180 degrees. Lightly brown. If necessary, turn over and brown the other side. Take it out, let it cool.
    Lean croutons with raisins
  • Lean croutons with raisins
  • Cooking is not difficult. Fasting is delicious. The main thing is to do it with love and not eat each other!

Note

The recipe was made by me based on the recipe for Ukrainian bagels. Here is another recipe based on it.
Lean croutons with raisinsBagels with mustard oil based on Ukrainian bagels (lean)
(ang-kay)

Increased sugar and fluid intake. Added raisins. I changed the cooking method. If you are not using vanilla sugar, but a different vanilla flavor, then the amount of sugar should be increased by 10 grams.
Crunchy, tasty, aromatic! Tea or coffee is a pleasure. Recommend!

V-tina
Angela, thanks if possible, right tomorrow and bake
Tatyana1103
Angela, what delicious biscotti and even lean
Ilmirushka
Angela, HUNDRED didn't buy crackers. I saw the photo and ... so I wanted
Trishka
Crackers, yes, homemade.
Thanks for the recipe!
ang-kay
Girls, thanks for stopping by. I love crackers and eat them uncontrollably. A little bit moro, but they are worth it. Hope you can)
Akvarel
And if there is no stone, then how to bake, longer in time?
ang-kay
Galya, bake on a hot, inverted baking sheet or as usual. I will not tell you about the time. Perhaps longer, but not significantly.
strawberry
Angela, it's really dangerous to watch your recipes. It's good that it's late, but I think I'll make more than one portion. There are many lovers, thanks!
Lerele
ang-kay, but remember these croutons were sold in stores ?? How delicious that was.
Such a gorgeous nostalgic recipe !!!!
baba nata
ang-kay, Angela, how cool, that's the Post!
ang-kay
Girls, do it. Delicious. Thanks for stopping by.
Quote: Lerele
such croutons were sold in stores
Ira, we still sell them and are also delicious. These are exactly the same as before.
Quote: Baba Nata
The most is in the Post!
The recipe from the last Lent lies. I didn’t expose everything. The day before yesterday I did it and finally brought it.
Quote: strawberry
There are many lovers, thank you
Then just do it in two portions at once. Divide into four pieces of wood. Fly away instantly.
Anatolyevna
ang-kay, Angela what crackers!
Wonderful! Dry yeast, will it be so tasty?
I want it straight!
Dry yeast lope? And then suddenly I’ll emboss too much.
I need such beauty!
Fotina
How cool! I would have eaten the loaves at the stage)))
V-tina
Angela, my flour of the first grade is over ... the highest will not work?
ang-kay
Girls, thanks. Be sure to bake. Delicious.
Quote: Anatolyevna
Dry yeast, will it be so tasty?
Of course. Dry is three times less needed.
Quote: Fotina
I would have eaten the loaves at the stage))
The loaves are not so tasty. True.
Quote: V-tina
I have run out of first grade flour ... higher grade will not work?
Better then mix the highest with whole grain in half. If not, then the pitches are at the highest. Just adjust the water. Pour less, and then you will look at the dough.
V-tina
Quote: ang-kay
then mix the supreme with the whole grain in half. If not, then the pitches are at the highest.
Angela, thank you, I have it, I have bran, but I used up the first grade somewhere quite recently, I don't even know where. We don't have a problem to buy it, but there is no shop in the village, I went on purpose, and I was only on the trail to the city. I'll get out in a week
Anatolyevna
ang-kay, Angela, bought raw yeast. Kneaded the dough.
It seemed to me cool, can cho not so? I checked the recipe, wrote it down.
I'll write what happens.
ang-kay
Tonya, everyone has different flour. The dough should not be steep and straight, but also not soft. Everything should work out. We wait.
Piano
ang-kay, beautiful, and undoubtedly tasty, I have not tried to bake baguettes for crackers, I have to do it. these are not bagels, where holes occupy more area than the product, even this already attracts
Anatolyevna
ang-kay, AngelaI will write the result as soon as it is ready.




ang-kay, Angela, We got crackers! Tasty!
Everything is great! I ate one, chewed it up. Liked it!
ang-kay
Quote: Piano
I tried to bake, I have to do it. these are not bagels, where holes occupy more area than the product, even this already attracts
Flax, definitely bake! Delicious.
Quote: Anatolyevna
The result is croutons! Tasty!
Everything is great! I ate one, chewed it up. Liked it!
Where is the proof? To your health!
Rada-dms
I am bringing a photo report at the request of Tonechka. I also need to make such crackers! Thanks for the recipe!
Lean croutons with raisins

Tonya! Thanks for the tip!
ang-kay
Rada-dms, as I understood it Tonin's crackers? Beautiful. Like a factory. Well done!
Quote: Rada-dms
get such
Olya, I'll be glad if the recipe comes in handy. Crackers, as in Soviet times, are obtained, as for me. Delicious. Thank you for bringing the photo report)
Anatolyevna
ang-kay, AngelaEveryone liked the croutons, whom I treated yesterday.
Very tasty!
Rada-dms
ang-kay, very beautiful, I will definitely do it! My husband and mother love these, and I adore, but for now I hold on!
Thread
ang-kay, Angela, please take my word for it! I forgot to take a photo right away, and then there was nothing the son ate everything, now I don't even know whether to repeat it or not, with such a speed it disappears from the table
I divided it into three bars, because I was stupid and put them in the loaf mold, they were not in a croutons shape in the end, they turned out round. And one loaf just didn't even live to see the crackers, so they ate it, delicious, and then the crackers disappeared, I didn't even have time to taste it.
Thank you!
ang-kay
Natalia, I am very happy with this report. May everyone be delicious)
spring
Lean croutons with raisins
Angela, thanks for the recipe! I dried one sheet in the oven, the other in the aerofer. Philips, the result pleased me, I love crackers, my mother baked them often, but the recipe went away with her. Thank you!
I’m not so dense, and I didn’t roll them into bars, but still tasty.
ang-kay
Elena, beautiful croutons. And what is not dense, then you need to press a little better when folding. I'm glad we liked it.

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