White bread is considered one of the staples on our table. This happens in no small measure because the recipe for its preparation is quite simple, and even an inexperienced housewife, upon finding an unexpectedly empty bread bin, can always start the dough and serve a ruddy white loaf with a crispy crust and spongy flesh for dinner.
It is necessary
-
- 500 g flour
- 20 g yeast
- ¼ l. milk
- 1 tsp salt
Instructions
Step 1
It is better to take pressed fresh yeast for baking white bread, but in some cases it can be successfully replaced with dry yeast. Do not forget to take into account the manufacturer's recommendations for mixing with other products given on the packaging with the yeast in order to achieve the desired effect when raising the dough.
Step 2
To prepare the dough, sift the flour through a sieve, add salt to it and mix well. Heat the milk until warm, 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.
Step 3
Pour the milk and yeast into the flour, mix all the ingredients thoroughly until a smooth elastic dough is formed. If the mix is too steep, you can dilute it with a little warm water. A dough is considered to be well kneaded if it lags behind the edges of the bowl in which it was kneaded.
Step 4
Cover the bowl with a towel and leave it in a warm place for 30-40 minutes, the dough that has come up should increase in volume by about 2 times. Take a bread pan (a cake pan or even a large tin can play its role), grease it thoroughly from the inside with butter. Form a bun out of the dough, place it in the center of the mold and leave in a warm place for another 20-25 minutes.
Step 5
Moisten a long sharp knife with water, make a long cut along the approached loaf, leave the bread for another 10-15 minutes to rise further. Sprinkle the surface of the bread with water and place it in an oven preheated to 190 ° C for 45 minutes.
Step 6
Ready bread must be taken out of the oven, removed from the mold and left to cool on the wire rack. Otherwise, it can become damp, its crust will cease to be crispy. The finished bread should be relatively light in weight and have a hollow sound when tapped on its surface.
