Homemade Bread - Delicious Rectified + Photos
Ingredients:
720 grs. of whole wheat flour (they are 3 cups (240 grs.)
2 . spoons of (soup) whole milk powder
2 . spoons of (sugar) soup, or
1 tablespoon powdered sweetener
4. spoons of (soup) well filled with cream without whey, or box, or a whole box
1 . spoon (soup) corn oil
2 egg yolks (do not put light that hardens the dough)
2 tablespoons salt
3 teaspoons dry yeast
Sponge Ingredients:
I - Step:
50 ml warm water
3 teaspoons dry yeast
1 tablespoon of sugar
½ cup of wheat flour
How to Make the Sponge:
Put the yeast in a medium bowl, then the water
warm, mix well with the tips of the fingers (with gloves).
Then add the sugar and the flour, mix well,
until a homogeneous mass.
Wrap the bowl inside a transparent plastic bag
thick so that it is tightly closed.
Put it in the oven "OFF", or in another place where there is no draft.
Leave to stand for 30 'for hot weather and 60' minutes, For cold weather until it turns a sponge.
After the sponge is ready, place the flour in a large bowl or 2 tablespoons of flour, 2 tablespoons powdered milk 1 tablespoon sugar, 1 tablespoon oil, 4 tablespoons (well) filled with sour cream without salt, 2 egg yolks, 2 tablespoons salt and 100 ml warm cow's milk.
Make a hole in the center and pour the sponge, mix well with the tips of the fingers, until a homogeneous mass.
Sovar Mass Mode:
Then knead the dough well, for 10 'to 20 minutes.
The more you blow, the more you grow.
If you want you can hit the mixer for 15 minutes 20 minutes.
Then throw the dough on the table clean to rip.
Put on gloves before tearing the dough.
Pull the dough down and up by tearing with your fingers, for at least 10 minutes.
II - Stage
Then add the whole dough with a spatula let rise to double in size.
Put the dough back into the bowl into the plastic bag.
Tie the mouth of the bag to keep out the air.
Allow to grow until doubled in volume.
Throw the dough on the table.
Make balls the size of an egg, balancing to be uniform.
Before rounding, open the ball in the hand (with gloves), then fold the outside edges inwards.
The top is flat and the bottom is flat.
Make several balls.
Grease and sprinkle a shape with a hole in the center.
Distribute the balls in the bottom of the form, one glued to the other. To grow up.
The second layer put the balls until closing the whole circle.
If you want you can make in a rectangular baking pan, making the same
mode.
Put the balls one glue on the other, to grow up. "Kind of bakery bread."
If you prefer you can model the loaves all the same size, or braid (give 2 medium braids).
How to Braid the Mass:
Divide the dough in half.
With the first dough, make 3 rolls all the same size after braiding.
After it has grown, brush with beaten yolk and a thread of oil.
With the other half of the dough do the same as the previous one. Can do braid with 2 rollers.
III Stage:
Place the shape inside the oven "OFF" until it doubles in size, or inside a thick plastic bag.
After the dough doubled in size, remove it from the oven, brush with yolk and a wire of oil.
Bake in preheated oven at 180 ° C.
For larger breads after 10 minutes in the oven lower the heat to 160 ° C, so that it bakes well inside.
Put the bread to bake, until blush. for 40 'to 60' minutes depending on the size of it, see above.
Note:
The ingredients of the sponge is taken from the recipe itself,
NOTICE:
** Not to put extra ingredients, which spoils the
the measurements of bread *
The above recipe is right. "Do not change anything." That is, if you want to make the right recipe for my Bread.
Afterwards I will pass a recipe with fresh fruits,
raisins, cinnamon, mandioquinha, potato and others
Which is also excellent bread.
If you want you can use the fresh organic yeast are 2 tablets
of 15 grs. each. (total 30 grs.), however I prefer the dry.
** It is not the exaggeration of yeast that makes bread grow **.
It is the way to knead, to toast, to tear, the mass and to wait for the slow growth of the bread and the temperature of the place ..
Here in Brazil the climate is tropical, so the
Bread grows faster.
note:
"Do not be in a hurry to make bread", do not anticipate growth by adding more yeast.
The yeast has a right time, too much yeast many people get heartburn and poor digestion.
After you've worn, discard the gloves, (throw in the trash)
Ingredients:
720 grs. of whole wheat flour (they are 3 cups (240 grs.)
2 . spoons of (soup) whole milk powder
2 . spoons of (sugar) soup, or
1 tablespoon powdered sweetener
4. spoons of (soup) well filled with cream without whey, or box, or a whole box
1 . spoon (soup) corn oil
2 egg yolks (do not put light that hardens the dough)
2 tablespoons salt
3 teaspoons dry yeast
Sponge Ingredients:
I - Step:
50 ml warm water
3 teaspoons dry yeast
1 tablespoon of sugar
½ cup of wheat flour
How to Make the Sponge:
Put the yeast in a medium bowl, then the water
warm, mix well with the tips of the fingers (with gloves).
Then add the sugar and the flour, mix well,
until a homogeneous mass.
Wrap the bowl inside a transparent plastic bag
thick so that it is tightly closed.
Put it in the oven "OFF", or in another place where there is no draft.
Leave to stand for 30 'for hot weather and 60' minutes, For cold weather until it turns a sponge.
After the sponge is ready, place the flour in a large bowl or 2 tablespoons of flour, 2 tablespoons powdered milk 1 tablespoon sugar, 1 tablespoon oil, 4 tablespoons (well) filled with sour cream without salt, 2 egg yolks, 2 tablespoons salt and 100 ml warm cow's milk.
Make a hole in the center and pour the sponge, mix well with the tips of the fingers, until a homogeneous mass.
Sovar Mass Mode:
Then knead the dough well, for 10 'to 20 minutes.
The more you blow, the more you grow.
If you want you can hit the mixer for 15 minutes 20 minutes.
Then throw the dough on the table clean to rip.
Put on gloves before tearing the dough.
Pull the dough down and up by tearing with your fingers, for at least 10 minutes.
II - Stage
Then add the whole dough with a spatula let rise to double in size.
Put the dough back into the bowl into the plastic bag.
Tie the mouth of the bag to keep out the air.
Allow to grow until doubled in volume.
Throw the dough on the table.
Make balls the size of an egg, balancing to be uniform.
Before rounding, open the ball in the hand (with gloves), then fold the outside edges inwards.
The top is flat and the bottom is flat.
Make several balls.
Grease and sprinkle a shape with a hole in the center.
Distribute the balls in the bottom of the form, one glued to the other. To grow up.
The second layer put the balls until closing the whole circle.
If you want you can make in a rectangular baking pan, making the same
mode.
Put the balls one glue on the other, to grow up. "Kind of bakery bread."
If you prefer you can model the loaves all the same size, or braid (give 2 medium braids).
How to Braid the Mass:
Divide the dough in half.
With the first dough, make 3 rolls all the same size after braiding.
After it has grown, brush with beaten yolk and a thread of oil.
With the other half of the dough do the same as the previous one. Can do braid with 2 rollers.
III Stage:
Place the shape inside the oven "OFF" until it doubles in size, or inside a thick plastic bag.
After the dough doubled in size, remove it from the oven, brush with yolk and a wire of oil.
Bake in preheated oven at 180 ° C.
For larger breads after 10 minutes in the oven lower the heat to 160 ° C, so that it bakes well inside.
Put the bread to bake, until blush. for 40 'to 60' minutes depending on the size of it, see above.
Note:
The ingredients of the sponge is taken from the recipe itself,
NOTICE:
** Not to put extra ingredients, which spoils the
the measurements of bread *
The above recipe is right. "Do not change anything." That is, if you want to make the right recipe for my Bread.
Afterwards I will pass a recipe with fresh fruits,
raisins, cinnamon, mandioquinha, potato and others
Which is also excellent bread.
If you want you can use the fresh organic yeast are 2 tablets
of 15 grs. each. (total 30 grs.), however I prefer the dry.
** It is not the exaggeration of yeast that makes bread grow **.
It is the way to knead, to toast, to tear, the mass and to wait for the slow growth of the bread and the temperature of the place ..
Here in Brazil the climate is tropical, so the
Bread grows faster.
note:
"Do not be in a hurry to make bread", do not anticipate growth by adding more yeast.
The yeast has a right time, too much yeast many people get heartburn and poor digestion.
After you've worn, discard the gloves, (throw in the trash)
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