SHORTBREAD
Ingredients:
1 egg
150 ml milk
80 gr sugar
1 teaspoon of baker's yeast
300 gr flour
Salt 1 teaspoon
Butter 2 tablespoons for dough
Butter to grease the layers
Egg for brushing
Preparation:
1. Add sugar, milk, salt and yeast to egg. Mix. Add all the flour and mix. Cover with a towel and let stand 20 minutes. Then turn the dough out onto a floured surface. Begin to knead, gradually adding the softened butter. Knead for at least 10 minutes. Then cover and leave for 20 minutes.
2. Roll out the dough into a rectangle about 2 mm thick. Grease with butter. Shape as shown in the video. Roll out and cut into pieces of 2 cm maximum. Divide in half and place in greased molds. Allow to rise for 1 hour.
3. Brush with egg and milk. Bake at 170 degrees for 20 minutes until golden brown.
MILK BREAD
Ingredients:
500 g of wheat flour
250 ml of milk
50g butter
50g of sugar
12 g fresh yeast
4g of salt
2 eggs
Preparation:
1. In a medium bowl, dissolve the yeast and 10 grams of sugar in warm milk. Rest in a warm place until it begins to ferment.
2. In a large bowl, sift the flour and add the yeast mixture, the eggs, the rest of the sugar and the salt, knead until everything is integrated and a homogeneous mixture is obtained.
3. Add the diced butter at room temperature and knead until smooth and elastic, shape into a ball, cover with a clean kitchen towel, and rise in a warm place for about 90 minutes or until doubled in size.
4. Divide the dough into pieces of about 50 grams each and give them an oval or "torpedo" shape, distribute on a baking tray and rest covered with a kitchen towel for about 30 minutes.
5. Varnish the buns with egg glaze (1 yolk + 15 ml of milk) and make 2 or 3 transversal cuts with a sharp knife.
6. Turn on and pre-heat the oven to 180°C (356°F) for about 10 minutes.
7. Bake the breads of milk for 20 to 30 minutes until they acquire a dark golden color, remove from the oven and cool on a baking rack.
HOMEMADE FRENCH BREAD
Ingredients:
1 teaspoon sugar
7 grams of dry yeast
1 cup of warm water
2 ½ cups flour
1 teaspoon salt
Preparation:
Combine the yeast with the sugar in a cup. Add the warm water, mix and let stand until it doubles in volume.
2. In a large bowl or on a clean table, mix the flour with the salt; make a well in the center and add the yeast mixture.
3. Knead until a homogeneous dough is obtained.
4. Develop the gluten in the dough: transfer the dough to a clean, floured table. Knead it and tap it lightly against the table, do this until, when stretching the dough very thin, it does not break.
5. Place the dough in a lightly greased glass bowl, cover it with a clean cloth and let it rest in a warm place until it doubles in volume.
6. Portion the bolillo dough into medium-sized balls and shape each one. To do this, flatten the balls with the palm of your hand, stretch them a little to the sides and bring two opposite sides to the center, stretch the corners to make them longer.
7. Rest the bolillos on a baking sheet, cover them with a cloth and return to ferment until they increase in volume.
8. Bake in a preheated oven at 200°C for 30 minutes or until golden brown on the outside and cooked inside.
9. Take out your bolillos and let them cool a little before enjoying them.
The only downside to fresh, homemade bread is that it can take a bit of time. Proofing, rising, rolling, rising etc. Today’s recipe is a quick and easy one
You Only Need :
- 1 teaspoon sugar
- 7 grams of dry yeast
- 1 cup of warm water
- 2 ½ cups flour
- 1 teaspoon salt
The instructions are easy, follow them at :
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