White bread is considered one of the main products on our table. This happens to a large extent because the recipe for its preparation is quite simple, and even an inexperienced housewife, finding an unexpectedly empty bread box, can always make the dough and serve for dinner a ruddy white loaf with a crispy crust and unripened pulp.
Pick your recipe
You will need
-
- 500 g flour
- 20 g yeast
- ¼ l milk
- 1 tsp salt
Instruction manual
1
Yeast for baking white bread is better to take pressed fresh, but in some cases they can be successfully replaced with dry. Do not forget to take into account the manufacturer's recommendations for mixing with other products on the packaging with yeast in order to achieve the desired effect when raising the dough.
2
To prepare the dough, sift the flour through a sieve, add salt to it and mix well. Heat the milk to a warm state, dissolve the specified amount of yeast in it. Make sure that the milk is not too hot, otherwise the yeast will simply boil in it and the dough will not work.
3
Pour the yeast milk into the flour, mix all the ingredients thoroughly until a smooth, elastic dough is formed. If the batch is too steep, you can dilute it with a little warm water. The dough is considered well kneaded if it falls behind the edges of the bowl in which it was kneaded.
4
Cover the bowl with a towel and leave it in a warm place for 30-40 minutes, the approached dough should increase in volume by about 2 times. Take a bread pan (a cake pan or even a large tin can play a role), lubricate it thoroughly with oil from the inside. Form a kolobok from the dough, put it in the center of the mold and leave it in a warm place for another 20-25 minutes.
5
Dampen a long sharp knife with water, make a long cut along the approached loaf, leave the bread for another 10-15 minutes for further lifting. Sprinkle the surface of the bread with water and send it to the oven for 45 minutes, preheated to 190 ° C.
6
Ready bread must be removed from the oven, removed from the mold and left to cool on a wire rack. Otherwise, it may become damp, its crust will cease to be crispy. Ready bread should be relatively light in weight and respond with a hollow sound when tapped on its surface.