Greetings to all dear friends, at the request of a subscriber, I will show how I cook bread for my family every day. So I mix 400 milliliters of warm water in a deep bowl, these are two glasses, I add 2 teaspoons of salt, incomplete and the same 4 teaspoons of sugar, mix everything a little and then add yeast, I use I buy such pressed yeast in large quantities, I freeze it then gradually use it here there are such divisions and we need just 1/4 of such a package I have enough for 8 loaves of bread compared to dry yeast these have a very favorable price they never fail always work even after defrosting and I like that you are ready to bake, there is practically no smell of yeast after the yeast has completely dissolved, we pour the flour in two stages, we pour the first half, mix it, then mix the second half until a more or less even distribution of flour and moisture, do not worry if at the beginning the dough will not be very beautiful, it's all fixed later then add 20 milliliters of refined sunflower oil and start kneading with your hand Now you need to have a little patience because the dough needs to be kneaded for at least 2-3 minutes so that it is more evenly soft and at first it will stick Try to knead with your fingertips so as not to completely stain your hand Add another 20 ml of sunflower oil and already. As you can see, the dough is very soft, uniform, does not stick to your hands and to the cup. If you have a dough machine, it will be much easier for you after kneading, we roll the dough. In such a ball, I turn it upside down, cover it with a bag on top, you can use cling film then with a towel and leave for 40 minutes in a warm place to rise a few words about the forms that I have been using this form for 8 years now I have been using them every day so do not be surprised that they already have such an old look They are a little porous and oil getting into these pores it is very difficult to get out, and since there were two breads for our family it’s not enough a day I had to buy more forms I saw them on Wildberries they already see a little different smoother structure sharper rim but nevertheless I really, really liked the sizes they are different So look Choose Well and again we return to the recipe we need grease the molds with sunflower oil for this, a few drops of oil I pour it on the bottom then grease it like this with a brush In the meantime, the dough has risen as you can see, the yeast works very well if it is very warm in the kitchen, it won’t even take 40 minutes to rise, it can happen in 20 minutes and 30 minutes Everything individually now sprinkle a little flour on the table, not too much flour, you don’t need to pour a lot of flour, take a pastry spatula and dump the dough on the table, then I divide it into two parts, I do it. the breads were by weight on top, I also dust the dough a little with flour so that you can work with it and first I crush it into a rectangular layer and then I roll it up with such a roll so the bun is formed, now we put its shape greased with oil with the second part of the dough, we do exactly the same, we crush it and send the form further, the forms must also be put In a warm place, cover with a bag or film on top also with a towel and leave rise also about 40 minutes later 30 minutes I set the oven to warm up and after 40 minutes the dough has come up well and now with very careful movements you need to remove the package from the dough Because if you make sudden movements you will get ugly creases on the rolls the dough rises quite a bit over the sides Further, during the baking process, it will still rise, so consider this, too, send the forms to the preheated oven and bake for about 30-40 minutes until the desired color of the bread, now I take such a plate so beautiful he turns out on top of the crust he had it’s crispy and so that it stays that way the bread can’t be covered while it cools down but Pay attention to the fact that the bread is removed from the molds very easily at the same time I’ll show you in fact a new form As you can see the bread is the same well-baked, it comes off easily and the form remains clean while the bread is very hot, I won’t be able to show it to you But a little later, when it cools down, I will definitely show what happened inside and after a couple of hours the bread has cooled like this It turns out beautiful It doesn’t differ from baking which is sold in a bakery on the outside it has an appetizing crispy crust and inside it is just tender like a cloud Snow-white porous crumb is very tender About the absence of any additives and flour improvers I think it’s not even worth talking about I don’t know about the cost of bread in other regions Write where you are from and how much bread you currently have. In our bakery in Krasnodar, such bread costs from 40 rubles already and more. I counted how much food and money I spent on these two loaves of bread . one roll. I think that it is very profitable, but another advantage of such bread is that it practically does not deteriorate. This is yesterday's roll, which I I cooked it yesterday and especially for you, once I show such bread it will turn into a cracker rather than be covered with some kind of mold that usually forms on store-bought bread, so be sure to try it Rate this recipe if you like it write your comments share with friends I think it will be very useful for you This video is for everyone See you again I wish you all the best Until new delicious recipes
