Loaf Sunday (oven)

Category: Yeast bread
Loaf Sunday (oven)

Ingredients

wheat flour 500 g
milk 280 g
St. yeast 7 g
honey 20 g
ghee (ghee) 40 g
salt 12 g

Cooking method

  • Dissolve the yeast in milk, add honey to this mixture and stir until smooth.
  • Gradually pour the mixture of milk, yeast and honey into the sifted flour, stirring with a spoon. Let stand for 3 minutes and start kneading. Knead with a mixer or in a food processor (hook) for 7-9 minutes. Add salt in the middle of the batch. At the end of the batch - slightly warm oil.
  • During the kneading process (the flour is too dry), an additional 2-3 tsp may be needed. milk. Add very carefully, as liquid oil is poured in at the end.
  • The dough after kneading is soft, well off the walls of the bowl.

  • Leave the dough to rise for 50-60 minutes in the oven with the light on.
  • Divide the dough into two equal parts, shape into 2 loaves and let stand for about an hour.

  • Bake at 210-220 degrees for the first 10 minutes with steam, remove the temperature to 170 and another 10-15 minutes until tender.

The dish is designed for

2 pcs

Time for preparing:

2.5-3 hours

Cooking program:

oven

Note

Kneading can be done in HP by turning on the appropriate mode for 10 minutes. and put to rise right in the bucket. Make sure that the bun is soft and slightly smearing.
But the result after manual kneading is, in my opinion, better.

The baking smell is fantastic! Ghee gives it. The bars are very soft, but cut perfectly., Absolutely do not crumble. Within 3 days they do not stale (they did not stay longer).

alina-ukhova
Thanks for the recipe, I've baked it twice already. This time it was necessary in portions, so baked in the form of buns. Fragrant, wonderful dough. Thank you!
Loaf Sunday (oven)
Twist
alina-ukhova, thank you, I'm very glad that you liked it! Successful bread to you!
Kalyusya
And I am reporting ............ P ekla already, too, more than once. Delicious bars turn out, yeah. Thanks for the recipe.

Loaf Sunday (oven)
Twist
Kalyusya, your bars are just a feast for the eyes! Thank you very much for such a delicious photo.
evgesha_liz
Quote: alina-ukhova

Thanks for the recipe, I've baked it twice already. This time it was necessary in portions, so baked in the form of buns. Aromatic, wonderful dough. Thank you!
Loaf Sunday (oven)
I see: you also have Moulinex. Did you do the batch in HP? And in what mode? Thank you!
alina-ukhova
evgesha_liz, I mix flour, milk, yeast, honey right in a bucket with a silicone spatula. I let it stand, then I start kneading in the pasta mode. I add sifted salt and oil in the process. Then I turn on the baking for a couple of minutes, and turn it off, leave the dough to come up. I can turn on the baking again for a couple of minutes to heat the oven. Bake to your health!
evgesha_liz
Thanks for the answer! Like this: "along a string", maybe I'll learn something)))
What a beautiful "chamomile" you have!
Admin
Quote: evgesha_liz

Thanks for the answer! Like this: "along a string", maybe I'll learn something)))

There is such a concept "you need to be able to feel the dough" - and rightly so!

Of course, you have to work hard and learn, but the bars and breads will be super beautiful and delicious!
alina-ukhova
Quote: evgesha_liz

Thanks for the answer! Like this: "along a string", maybe I'll learn something)))
What a beautiful "chamomile" you have!



Quote: Admin

There is such a concept "you need to be able to feel the dough" - and rightly so!

Of course, you have to work hard and learn, but the bars and breads will be super beautiful and delicious!

I agree with you, a couple of years ago I re-read the entire site 2 times inside and out! Because the first two loaves were lumpy ... albeit according to instructions. And now any ingredients go into bread, from the leftover porridge to ...pasta and caviar. And I must say the bread only benefits from this. But! there is no limit to perfection!
Tiga
I have never baked bread before. There were Easter cakes, but no bread. There is no bread maker yet, and the store-bought bread has recently become so not tasty that it is simply impossible. In general, I finally decided that it was time to start. Thanks for the recipe, everything turned out to be so simple and delicious. I have already tried to do it not with butter, but with vegetable oil, it also works very well. And here is the result
Loaf Sunday (oven)
And the last time I tried to replace some of the flour with peeled rye, and still everything turned out fine.
Loaf Sunday (oven)
Here's just one drawback, if before we had one loaf of bread for 2-3 days, now two loaves go away in one day, we have to bake every day
The little daughter says that this is not bread, but a pie
Admin

Tiga, congratulations on the excellent bread! Now you understand why so many people bake their homemade bread - very tasty and what a spirit they smell, they smell like home!

We are waiting for your bread and personal recipes, now let's fill in the profile!
Twist
Tiga, bars are just a feast for the eyes! Please accept my congratulations on a great start.
Homemade bread is very tasty, and baking it with your own hands is a great pleasure!
irza
Twist, thank you so much for the recipe !!! Take my credit too:
Loaf Sunday (oven)

These are my very first baguettes. I bought the form a long time ago, but my hands did not reach to try it. And then I saw a photo and a recipe (even the ghee butter didn’t scare me), it seemed to me that I even really presented the aroma of these loaves and realized that the time had come!
For the first time she kneaded the yeast dough with a mixer, for the first time stoked butter (having studied the profile topic), for the first time I tried the form, for the first time the family ate homemade loaves-baguettes from the oven. I have a gas oven, in which I bake all kinds of biscuits with a bang, but yeast buns, pies - well, nothing. And here the first time and hit the bull's-eye! Joy knew no bounds. Needless to say, it soon had to be repeated. The last two times I did it with butter just melted in the microwave. Everything worked out

py. sy. And now a question on the topic. How to make a shiny crust? And how to ensure that sesame seeds and other sprinkles do not crumble?
Twist
irza, accept my congratulations on such wonderful first-borns!
As for the sprinkling and crust, I'll tell you how I do it (perhaps someone else does it differently). I lightly roll the molded loaf (baguette) with my palms - literally a couple of times with a movement towards me, away from me. And before that, I sprinkle a sprinkle on the rug and roll it right over it. After that, I put the bar on a proofer and grease (not very abundantly) with milk with a pinch of sugar and salt. Before baking, I grease again more thoroughly, then I make cuts and - into the oven. The dusting practically does not fall off, the crust turns out to be golden brown.
Thank you so much for the photo report!
irza
Quote: Twist

After that, I put the bar on a proofer and grease (not very abundantly) with milk with a pinch of sugar and salt. Before baking, I grease again more thoroughly, then I make cuts and - into the oven. The dusting practically does not fall off, the crust turns out to be golden brown.

Thank you, Marina! This option suits me.
Twist
Ira! Glad if I could help!
Crochet
Marish, and you push the loaves onto a baking sheet that has already been warmed up with the oven?

Bake with steam, as I understand it, spray the oven with water when planting loaves or ...? Or put a bowl of water on the bottom of the oven?

Marishka, and another question, how exactly you molding your loaves? As far as I know, there are enough ways to mold the loaves and everyone molds them differently ...
Twist
Innochka, I drop it onto a baking sheet preheated with the oven and lightly spray the oven (just a couple of clicks on the spray gun)
And I shape it like this: first I roll it into a ball, then stretch it with my fingers into a circle (I get a thickness of about 3-3.5 cm).Then I wrap the dough up to the middle with a movement "away from me" and seal the edge to the center with the edge of my palm, then the second side of the dough in the same way with the "toward myself" movement. Then I fold it again in half lengthwise, press it with the edge of my palm and, if necessary, pinch the edges a little and roll it slightly. I put the seam down on the proofer. She took this molding method from Bertine.
Sonadora
Marisha, thank you very much for the delicious bread! Take the report!
Loaf Sunday (oven) Loaf Sunday (oven)
Delicious bar! Fragrant, with a creamy milk taste! I baked it late in the evening, in the morning there was practically nothing left of it.
Kalyusya
Sonadora, oh what a handsome man!
I often bake these loaves, they are very tasty. Yesterday I portrayed a couple.
Sonadora
Quote: Kalyusya

Yesterday I portrayed a couple.
Here, a knowledgeable person! And I made only one (reducing the number of ingredients by half), today I have to bake again!
Kalyusya
Quote: Sonadora

Here, a knowledgeable person! And I made only one (reducing the number of ingredients by half), today I will have to bake again!

On the contrary, I counted it on 600 grams of flour, so that there were more bars.
I don't eat white bread myself, my son only requires loaves. I slice it right away on a slicer, half of the loaf is in the food, the rest of the halves are packed in bags - and in the freezer.
Twist
Marishawhat a handsome baked man !!! And the cutters are simply gorgeous. I'm so glad that I liked the bar !!!
Pekies for health!
Sonadora
Marisha, yeah, I also liked how the bread cuts opened. I stabbed it pretty deep, well, I guess fSyo, my bread will look like a crocodile, and he "jumped" in the oven in the first minutes of baking!
Quote: Twist

Pekies for health!
I have already repeated it twice at the request of the workers!
Twist
Marisha, I also do it often, always "jumping" in the oven. And I also really like the aroma that ghee gives. I made bread at home for the first time especially for this and now I always keep the jar in the refrigerator.
MariS
Wow! I would like to see how the loaves jump.
I missed such a great recipe ... Now I'll fix it. Marishka, Thank you!
Twist
Marisha, try it. You will definitely not regret it!
lungwort
Marina, got around to your Sunday loaves. The dough turned out great, but not for bread, but for a pie. I'm a fool (you can't say otherwise) I took the milk and replaced it with 20% cream. Instead of loaves, we got loaf pies with a very rich crumb and a fairly dense crumbly crust. Of course it's delicious, but it's not bread! So I'll have to put this bread on again. We learn from mistakes.
Twist
Natasha, when I had already baked this loaf I understood why it is called "Sunday". It tastes somewhat like challah, only the recipe is much simpler. And if you take cream instead of milk, you're right, the dough will work for both pies and buns!
Sweetheart
Tasty bar! Thank you very much. And done quickly

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