Kalach Moskovsky

Category: Yeast bread
Kalach Moskovsky

Ingredients

Flour 500 g
Milk 2/3 cup
Sugar 3 tbsp. l.
Melted butter 3 tbsp. l.
Fresh yeast 10 g
Egg 2 pcs.
For lubrication
Yolk 1 PC.
Melted butter 1 tbsp. l.

Cooking method

  • 1. Knead the dough from half the flour, yeast and warm milk. leave her for a walk for 30-60 minutes.
  • 2. Then add the remaining ingredients to the dough and knead the dough well. The dough is obtained with a good elastic bun, classic bread. Let rise in warmth for about an hour and a half. Knead gently by hand without stirring.
  • 3. Again let rise for an hour and a half. That is, a total of 3 hours of fermentation with 1 intermediate warm-up. You can do two intermediate workouts, but with an interval of 1 hour. Monitor the behavior of the yeast, how active it is.
  • 4. Pour the dough onto the table, divide into 4 pieces, shape each into a round bun and then roll it into a flat cake about 1 cm thick. Cut an arc 2-3 cm with a knife parallel to the edge of the dough and before reaching it. Grease the "tongue" with butter and ghee and fold back. Grease with oil so that it does not stick to the dough at all during proofing. Let it proof for 20 minutes, brush with egg yolk and a teaspoon of water and bake with steam for 15 minutes at 190 (with convection) or 200 (without convection) degrees.

Note

"smart" (due to rich additives), and even this "lip-tongued" ...
An absolutely legendary bread. Gained particular fame during the time of the merchant Filippov, thanks to his famous bakery and bakery in Moscow.

This recipe from the Deli is a "embellished" roll. Real kalach was made from flour (soft and granular), water, salt and yeast. All. Then the common people were not spoiled with white bread. White bread in general and kalach in particular was dear, if only because that very grain was used for it. The first parsing grain was the most expensive flour. The white loaf itself was practically a second and dessert rolled into one. Therefore, the roll with the heat of the heat and with something to taste - it was a real holiday.

In fact, this is a very simple dough, which for us is somehow not even particularly noteworthy. Don't expect anything like that from him. It is just a solid, well-attenuated and ancient bread, which, among other things, also had a special shape, which included a belly, a sponge and a bow (or handle). But I wanted to bake for the sake of respect for this legendary bread.

However, well, I found one old pre-revolutionary recipe for rolls, close to the truth. The Soviet GOST looks just as elementary for Moscow rolls and sitnichki. GOSTs were written for a reason. The Ural rolls were already carrying vegetable oil and molasses. I will try this simple recipe later, for the sake of sports interest and familiarization with the Russian traditions of baking ... How to create - I will post it in the same topic.

ikko4ka
Chuchelka, thank you for your new bakery product.
If I have time, I'll try tomorrow!
New vitamin
Yes, it's a shame for our Motherland!
Everyone in the world knows baguettes, croissants, French and Italian breads, not to mention pizzas. And our primordially Russian traditional baking in the global understanding is perhaps limited only to pancakes
Give rolls, rye bread, Easter cakes !!!
Thanks for your interest and great recipe! After such a publication, I immediately want to bake something like that !!!
Natusya
I also want to try such a tasty treat! I'll try to bake, and coat with beaten egg and sugar on top. Thanks for the recipe!
Albina
And I thought that the roll is a big donut. I bought one as a child. And then he abruptly disappeared from sale. I haven't seen such a form.
KnadezhdaM
Kalach Moskovsky
I decided to try out a long-saved recipe. Simple in execution, easy and pleasant to work with the dough. The husband is happy, delicious to him. I am grateful to the author.
Scarecrow
KnadezhdaM,

Of course it's delicious. Sweet, solid white bread. Was just a "cake" in pre-revolutionary Russia)). Special thanks to my husband for appreciating such a legendary bread!
Ensay
The salt was probably forgotten in the recipe.
Scarecrow
Ensay,

The recipes were transferred to other sections, they could just get lost. We need to get the Collection and see the rate of salt there. Thanks for noticing!

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