Homemade bread without eggs
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- Wheat flour | 1 kg
- Water | 120 ml
- Milk | 120 ml
- Sugar | 40 g
- Oil or olive oil | 30 ml
- Organic Dry Yeast | 10 g
- Margarine or butter | to taste
- Salt | to taste
- •Place the yeast and sugar in a bowl that is not too small, this amount of yeast is to enhance the fermentation and advance the process well, heat the milk and water together.
•Place together with the yeast and sugar and let it turn into a sponge as shown in the photo. Put the oil, and then add the flour little by little (in the end you won't use 1 kilo in total, there will be leftovers)
•Wait with your hands and add flour little by little and add a little salt. (Be careful not to over salt the dough)
• Knead the dough and let it rest a little with plastic wrap so it doesn't come into contact with the air.
•Tip: turn on the oven for 1 min or 2 and turn it off, this way it will be warm to let the dough rest inside, speeding up the process.
•Let it rest for the first time until the dough increases in volume, knead again and go back to rest until it rises a little more.
•After the second rest, shape the dough and place it on a baking sheet of your choice. Use margarine or butter to brush over the bread and bake at an average temperature of 180°c.
•After roasting, let it cool with a cloth on top so that it doesn't get a hard crust, preferably on a cooling rack or on top of the stove.
Note: It is not recommended to add salt together with the yeast and sugar when hydrating with liquids, as salt can compromise the effectiveness of the yeast. Leave it to put it when you start adding the flour.
Enjoy your food !
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