ingredients:
720 grs . whole wheat flour ( are 3 cups ( 240 ml.)2 - tablespoons ( soup) of whole milk powder2 - tablespoons ( soup) of sugar2 - tablespoons (soup ) of cream without serum , or box1 - spoon (soup ) of corn oil2 - Gems (not clear who put the dough hardens )2 - teaspoons (tsp ) salt shallow1 - spoon (soup ) shallow dry yeast , or2 - teaspoons (tsp ) active dry yeast
Ingredients Sponge :I - Stage:
50 - ml lukewarm water1 - spoon (soup ) shallow dry yeast ( granulated )1 - spoon ( soup) of sugar½ - cup (tea ) of wheat flourMethod of Making the Sponge :Put the yeast in a medium bowl , then the waterwarm , mix well with your fingertips ( with gloves ) .
Then add the sugar and flour , mix well ,until a homogeneous mass .
Wrap the bowl inside a clear plastic bagthick so that it is tightly closed .
Place in oven "OFF" , or elsewhere where it passes the air stream .
Leave for 30 'to warm weather and 60 minutes for cold weather to turn a sponge.How to Prepare the pasta :
In a large bowl place a workbench or ¾ of wheat flour , 2 tbsp (tablespoons ) milk powder 1 spoon ( soup) of sugar , 1 tablespoon oil, 2 tablespoons pretty full cream without serum, the 2 egg yolks , 2 tablespoons of (tea ) shallow salt and 100 ml of warm milk cow.
Make a well in the center and pour the sponge , mix well with your fingertips (with gloves) until a homogeneous mass .
How to knead the pastry :
After kneading the dough well . For 10 ' to 20' minutes.The more you knead , the more grows .
If you want you can beat in a mixer for 15 ' min 20' minutes .Then throw in the dough thoroughly clean table to rip .
To tear the dough pulling down and tearing up with fingers for at least 10 ' minutes .
II - StepThen add all the dough with a spatula to let rise until doubled in size.
Put the dough in the bowl , then cover with a big thick plastic bag , or inside the bag .Tie the mouth of the bag not to get air .
Let rise until doubled in volume.For approximately 30 'to 40 ' minutes .Pour the batter into grown table.
Make balls the size of an egg , boleando to become uniform.Before Bolear , open the ball in hand ( with gloves ) , then fold the edges of the outside.The top and bottom is smooth bending .Make several balls , all the same size .
To bake the Dots :
Grease and sprinkle a shape with hole in center.Distribute the ball in the bottom of the pan , one glued to another . To grow up.
The second layer put the balls in the middle of the two underneath to close the whole circle .
If you want you can do in rectangular baking dish , making the samemode.
Place the balls glued to one another , to grow up. " Type Bread Bakery" .
If you prefer the bread can model all the same size , or do braid ( braids give 2 medium ) .
Mode Twisting the Mass:Divide dough in half .
With the first mass , make 3 rolls all the same size after braiding . Let stand until doubled in volume.
Once grown , brush with beaten egg yolk .With the other half of the dough to make the same way as the previous one. You can also do braiding with 2 rolls .Step III :Place the shape in the oven "OFF " until doubled in size, or inside a large bag of thick plastic .
Once the dough has doubled in size remove from oven , brush with egg yolk .
Preheat oven 180 ° C , place the baking form make for 30 'to 40 ' . Minutes or even blush.
For larger loaves 180 º oven after 10 ' minutes lower the oven temperature to 160 º C , so bake good inside .
Once baked and pass unmold onto a plate .The bread is not cut , remove the baked cookie , and serve to taste.Note :The ingredients of the sponge is taken from own revenue ,
** Not to put extra ingredients , which spoils themeasurements of bread *.The recipe above is right. " Do not change anything ." , Ie if you want to make the recipe my own. Bread .
Then I'll spend a recipe with fresh fruit ,raisins , cinnamon , cassava , potatoes and otherWhich is also an excellent bread.
If you want you can use fresh yeast are 2 tablets15 grs . each . (total 30 ml.) , however , I prefer it dry.
** No exaggeration growing yeast dough . **It is the way of kneading, kneading , tearing the dough and wait for the slow growth of bread .
Here in Brazil the climate is tropical , therefore the mass of thebread grows faster.Note :" Do not rush to make bread " does not anticipate putting more yeast growth .
Yeast has a certain time, the excess yeast many people get heartburn and indigestion .Do not forget to discard the gloves after used .( throw away ) .
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