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Homemade bread form
🇧🇷Brazil
•View in original language
(Português)
3 hour(s)
15 servings
Marcelo Dias
@marcelodias- Ingredients
- Recipe
- Dry yeast10 g
- Sugar1 tablespoon
- Oil60 ml
- Warm milk240 ml
- Egg1 unit(s)
- Salt1 teaspoon
- Wheat flour (approximately)500 g
- In a container put the milk, yeast, sugar, oil and egg and mix everything until the yeast dissolves. Pay attention to the temperature of the milk, it cannot be too hot otherwise it will kill the yeast and if it is too cold it will not activate.
- Now, put half the wheat flour and salt and mix some more.
- Then add more wheat flour until the dough becomes firmer and can be manipulated with your hands.
- Attention: if the dough gets too dry, you can add a little more milk and if it gets too soft, you can add more flour to correct it, but always little by little so as not to lose the point.
- The dough should gain consistency and release from the hands, but still need to be soft to the touch.
- When you see that it is possible, knead the dough until it is very elastic (10 to 15 minutes. You can knead in a bowl, on a bench or with a mixer using the hook).
- After kneading, shape it into a ball, return it to the container, cover and let it rest in a closed place for at least 1 hour or until the dough has doubled in volume.
- After this time, remove the air from the dough and shape it by stretching the dough over a countertop sprinkled with wheat flour and roll it up, closing the sides and shaping the bread into a cylindrical shape.
- Transfer the flour to a greased mold with the seam facing down and let it rest for another 30 minutes for fermentation to start again, the mold I used is 21cm x 11cm.
- After this time, bake in a preheated oven at 180ºC for about 30 minutes or until the bread is golden brown. After roasting, I like to spread butter or margarine over it to make it brighter.
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