Homemade Bread - Delicious Made in Gamela + Photos
Ingredients
720 grs. of whole wheat flour (they are 3 cups (240 grs.)
2 . spoons of (soup) well filled with whole milk powder
2 . spoons of sugar
1 box. milk cream
2 . tablespoons corn oil
3; egg yolks and 1 whole egg (do not put light that hardens the dough)
2 teaspoons of salt
1 tablespoon of fresh yeast, or 3 teaspoons of dry baking powder.
Sponge Ingredients:
I - Step:
50 ml warm water
1 tablespoon fresh organic yeast or 3 teaspoons dry (granulated)
1 tablespoon of sugar
½ cup of wheat flour
II Option?
1 cup of sifted wheat flour
1 whole bunch of dry organic yeast
2 tablespoons sugar
1 cup tea) warm water
How to Make the Sponge:
Put the yeast in a bowl (wood utensil, then the warm water, mix well with the tips of the fingers (with gloves).
Then add the sugar and the flour, mix well, until a homogeneous mass.
Place the trough in a thick plastic bag in a place that does not have an air blow., Or store inside the oven (off).
Recapping:
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 cool weather until it turns a sponge.
On a countertop place flour, 2 tablespoons powdered milk 1 tablespoon sugar, 2 tablespoons oil, 1 squeeze box 3 egg yolks and 1 whole egg, 2 teaspoons ) of salt and 100 ml of warm cow's milk.
Make a hole in the center and pour the sponge, mix well with the tips of the fingers. Using Disposable Gloves
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 'to 20 minutes.
Then throw the dough on the table clean to rip.
Put on gloves before tearing the dough.
Pull the dough up and down using a spatula, 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 and put it inside the thick 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 large round shape
Distribute the balls in one form, one glued to the other. To grow up.
If you want you can do in a rectangular baking pan, doing the same way.
Put the balls one glue on the other, to grow up. "Type of Bakery Bread".
If you prefer you can model the loaves all the same size, or braid (give 2 medium braids).
III Stage:
Place the shape inside the oven "OFF" until it doubles in size, or inside a thick plastic bag.
After the dough doubled pincele with yolk and a spoonful of cold water (soup).
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,
** 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 recipe from mine. 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 grows **. It is the way to knead, to toast, to tear, the mass and to wait for the slow growth of the bread.
Here in Brazil the climate is tropical, so the bread dough 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.
Ingredients
720 grs. of whole wheat flour (they are 3 cups (240 grs.)
2 . spoons of (soup) well filled with whole milk powder
2 . spoons of sugar
1 box. milk cream
2 . tablespoons corn oil
3; egg yolks and 1 whole egg (do not put light that hardens the dough)
2 teaspoons of salt
1 tablespoon of fresh yeast, or 3 teaspoons of dry baking powder.
Sponge Ingredients:
I - Step:
50 ml warm water
1 tablespoon fresh organic yeast or 3 teaspoons dry (granulated)
1 tablespoon of sugar
½ cup of wheat flour
II Option?
1 cup of sifted wheat flour
1 whole bunch of dry organic yeast
2 tablespoons sugar
1 cup tea) warm water
How to Make the Sponge:
Put the yeast in a bowl (wood utensil, then the warm water, mix well with the tips of the fingers (with gloves).
Then add the sugar and the flour, mix well, until a homogeneous mass.
Place the trough in a thick plastic bag in a place that does not have an air blow., Or store inside the oven (off).
Recapping:
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 cool weather until it turns a sponge.
On a countertop place flour, 2 tablespoons powdered milk 1 tablespoon sugar, 2 tablespoons oil, 1 squeeze box 3 egg yolks and 1 whole egg, 2 teaspoons ) of salt and 100 ml of warm cow's milk.
Make a hole in the center and pour the sponge, mix well with the tips of the fingers. Using Disposable Gloves
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 'to 20 minutes.
Then throw the dough on the table clean to rip.
Put on gloves before tearing the dough.
Pull the dough up and down using a spatula, 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 and put it inside the thick 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 large round shape
Distribute the balls in one form, one glued to the other. To grow up.
If you want you can do in a rectangular baking pan, doing the same way.
Put the balls one glue on the other, to grow up. "Type of Bakery Bread".
If you prefer you can model the loaves all the same size, or braid (give 2 medium braids).
III Stage:
Place the shape inside the oven "OFF" until it doubles in size, or inside a thick plastic bag.
After the dough doubled pincele with yolk and a spoonful of cold water (soup).
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,
** 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 recipe from mine. 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 grows **. It is the way to knead, to toast, to tear, the mass and to wait for the slow growth of the bread.
Here in Brazil the climate is tropical, so the bread dough 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.
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