Cathedral milk bread

To cook fragrant and delicate custard milk, we will need the following ingredients: wheat flour (I have the highest grade, but the first one is suitable), milk, salt, granulated sugar and high -speed yeast. The yeast is not necessary to take fast -acting — just dry (also 3 grams is a teaspoon without a slide) or pressed (3 times more, that is 9 grams). Such yeast is not immediately mixed with flour, but previously activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly heat half a glass of milk with a tablespoon of sugar and dissolve the yeast in it.

So, prepare the tea leaves. To do this, bring 120 milliliters of milk to a boil and immediately add 40 grams of wheat flour to it.

Remove from heat and quickly mix everything with a spoon or fork until smooth. In fact, it turns out practically the same as for custard dough for profilets and eclairs. This is the custard part, which we let cool to a slightly warm state.

We sift the rest of the wheat flour into a bowl (better twice). Due to this, the flour is not only loosened and saturated with oxygen, but possible garbage will also leave. Add fast yeast, granulated sugar and salt to flour. Mix everything thoroughly with a fork or a whisk.

Add the rest of the milk, which should be slightly warm.

First, you can mix the ingredients with a spoon or fork so that the flour is moistened, absorbing the liquid. And you want, you can immediately knead the dough with your hands. If there is a test or bread maker, be sure to use their help — this is easier and faster. Add the cooled tea leaves and begin to mix everything thoroughly.

To knead the dough for custard milk for quite a long time (at least 10, and better than 15 minutes) and intensively. As a result, it will become smooth, homogeneous, very soft (like an earlobe) and delicate, while a little sticky. We round the dough into the ball and put it in a bowl, which we grease with a tablespoon of vegetable oil so that it does not stick to the dishes during fermentation. We send the dough to heat for 1 hour, after which we make a light degree, re -rounding and again in heat for another 1 hour. Where is it better to wander the test and what does a warm place mean? There are several options. First of all, in the oven with a light bulb turned on (it turns out about 28-30 degrees — the temperature ideal for fermentation of yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (flax is best suited) so that the surface does not be swollen and not covered with a crust. You can also let the dough wander in a microwave, in which we pre -boil a glass of water. The dough will rise with a door closed, and the glass will stand there. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no bread.

After 2 hours of fermentation (time — the concept of relative, it may take more or less) yeast dough for custard bread will rise very well, and will increase three times for sure. It is very tender and fluffy. If the dough rises weakly, then you came across old yeast — increase the time of fermentation.

We sprinkle the table with a small amount of wheat flour (its number is not included in the ingredients indicated) and carefully put the dough on it. Due to the fact that we smeared a bowl of oil, the dough is practically not stuck. Now decide how you are going to bake custard bread — in uniform or on a pod (that is, on a baking sheet). Personally, I advise you to use the form, since the dough is very, very tender, so it will crawl to the sides on a flat surface and the ready will not be high, but wide. I used the bakery form of the L -6 rectangular shape, therefore the molding of the workpiece is appropriate — in the form of a roller.

We will a little powder the dough with flour and knead it with your fingers in a not very thin layer. You can, like me, use a rolling pin.

We begin to turn tightly with a roll from one edge, while seal each round with your fingers or the edge of the palm so that the seam does not diverge. We tut up the opposite sides in terms of baking shape length and also seal them. Thus, we say the roller, fixing the seam.

The baking dish is well lubricated with any culinary fat and put a blank of dough with a seam down in it. We cover the shape with a towel or cling film and leave in the heat (28-30 degrees) for about 1 hour.

The dough should increase in volume at least twice. Before baking custard milk, you need to warm the oven — just turn it on 190 degrees half an hour before baking. If desired, sprinkle the surface of the workpiece with water from the spray gun or grease with milk. We bake homemade bread at the same temperature for about 30 minutes until golden crust.

In the process of baking, custard milk will grow up a little more, the crust will be browned (I did not lubricate it, just sprinkled a little with water). We give the bread for a couple of minutes stand in uniform, then take out.

Completely cool home bread, preferably on the grate, so that the lower part is not soaked, on the side. After a couple of hours, it can be cut. The finished loaf is not very large and weighs about 600 grams.

If you have never cooked such bread, be sure to make up the lost one! I assure you, everyone will like custard milk bread.