Fragrant bread made from barley flour with cottage cheese without adding yeast, made according to this simple recipe, will pleasantly surprise you not only with its original taste, but also with the speed of preparation. This recipe is just perfect for those who cannot wait 2 or more hours for the dough to rise.
Ingredients:
- 2 cups barley flour
- 200 g of regular cottage cheese;
- 1 raw chicken egg;
- 1 teaspoon rock salt
- 1 tablespoon of sugar sand;
- 1 glass of milk (3.2%);
- ¼ a tablespoon of baking soda;
- ¼ glasses of wheat flour;
- 80 g butter.
Preparation:
- Drive a chicken egg into a deep small container. Pour the specified amount of salt and granulated sugar into it.
- Use a whisk or mixer to mix the ingredients in a container until smooth. Now pour UHT milk here (fat content - 3.2%). Add 200 grams of white classic cottage cheese.
- Beat the contents of the container with a mixer again so that all the components are mixed and the mass ultimately turns out to be homogeneous.
- In another (clean and dry) bowl, combine barley flour with wheat and baking soda, mix together.
- Combine the loose flour mixture (you can pre-sift) with the curd-milk liquid mass, mix thoroughly so that there are no lumps left in the dough.
- Next, a piece of butter should be melted and poured into a container with dough, knead again, in the end it will turn out to be quite steep.
- Grease a baking dish with any oil (as an option, put parchment paper), carefully put the finished dough into it.
- Be sure to warm up the oven thoroughly. The temperature for baking is 180 degrees.
- In a preheated oven, put the form with the future bread, bake for about 50 minutes. After 50 minutes, lower the core temperature to 100 degrees and wait another 10 minutes.
- Take the mold out of the oven, carefully remove the bread from it and let it cool.
