Long dough loaf (oven)

Category: Yeast bread
Long dough loaf (oven)

Ingredients

For dough
Wheat flour) 200 g
Water 200 ml
Fresh yeast 10 g
For the test
Wheat flour) 250 g
Milk 40 ml
Sour cream 40 g
Vegetable oil (or mayonnaise) 2 tbsp. l.
Sugar 1.5 tbsp. l.
Salt 1.5 tsp.

Cooking method

  • Making a dough:
  • Dissolve yeast in water, add flour, stir well, cover with foil (bag) and refrigerate for 10-12 hours (I usually put it overnight).

  • We take out a greatly enlarged, bubbling dough, add all the other ingredients and knead a smooth elastic dough (I do this process in a bread maker on the dough program - 1 hour 30 minutes)

  • And then everything is simple - carefully dump the dough out of the bucket and form the loaves (or you can bake it with one loaf). We distribute for 25 minutes, spray with water and send to an oven preheated to 220 * for 10-15 minutes. Then we reduce the temperature to 180 * and bake the bars until tender (I baked for another 25 minutes)

The dish is designed for

2 small loaves

Note

I spied a way to cut HERE

From the first time it turned out to be awkward, but quite nice

Bon Appetit

tatulja12
Kava, as always beautiful and the pattern is clearly visible !!!! Did you cut the already distant workpieces or not?
kava
tatulja12, I twisted them into long loaf blanks, let them stand for 10 minutes, then chipped them at an angle with scissors and bent them like in a roller, covered them with a bag and left them to come up for another 20 minutes.
tatulja12
Kava, take the report, this is what I got: (for the photo I apologize, a cameraman with my son in St. Petersburg, I only have a phone, but I want to brag. Sorry)

Long dough loaf (oven)
I liked the bars, I had to try, I could not resist (I haven't been eating bread lately). I cut only one, I was afraid to spoil the second. Before baking, it was ugly, but the baked goods looked better. Kavochka is my bread, I will bake it, thanks!
tatulja12
Girls, today I baked this recipe in a bread maker. In the morning I put the dough, and in the evening, after work, I put it on the main program. The bread turned out to be a feast for the eyes - tall, ruddy, fluffy! No photo, it's a shame to expose from the phone. It tastes almost sieve and no hassle! Kava, this is for you
kava
tatulja12, thanks for using the recipe. Judging by the bubbly dough and the softness of the bun, I suspect that the bread really turns out to be porous and fluffy. When forming the loaf, the workpiece is formed more densely, although the dough is breathable, bubbles and squeaks during formation
Olga from Voronezh
kava! We are very happy with the result! Thanks for the recipe! I cooked it in the form of one large loaf. It looks very nice, soft, crust ...
The next time when adding mayonnaise instead of butter (I chose mayonnaise) I will reduce the amount of salt.
Olga from Voronezh
Long dough loaf (oven)

Long dough loaf (oven)

Today I also tried to bake in KhP. I cooked it not only on dough, but also added a piece of ripe dough (set aside from the previous batch). This time I used vegetable oil. The appearance and smell are even nothing! And it tastes great! Thank you!
kava
It's a pretty loaf! Olga from Voronezh, I am glad together with you a good result!

When I bake a loaf and want a denser crumb, then when forming it tightly into a roll I roll it up. Then it turns out something like this in the context

Long dough loaf (oven)
Kras-Vlas
Kate Kava, thanks for the recipe!

Long dough loaf (oven) Long dough loaf (oven)

I really liked the bars, both in taste and in sight! Meaty, rosy!
kava
Kras-Vlas, I am so glad! A very beautiful crumb turned out! That's what you need! And such "trendy" bars with notches! : bravo: Thanks for the photo. I am very pleased. Cook to your health!

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