A detailed recipe for making homemade bread with a photo. друзьями: 
Time: — В рецептахvolumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 pack active dry yeast
- 2 tsp Sahara
- 1/4 Art. warm water
- 1.5 tbsp. millstone corn flour (Polenta)
- 2 tsp salt
- 1 tbsp. boiling water
- 1/4 Art. (55 gr.) Melted and chilled creamy oils
- 2 tbsp. wheat flour plus some more for sprinkling
- Olive oil for lubrication
- 1 tbsp. l coarse salt
Recipes with similar ingredients: corn flour, yeast dough
Recipe preparation:
- In a small bowl, mix yeast, sugar and warm water and wait until the yeast dissolves and begins to foam, about 5-10 minutes
- In a large bowl, combine cornmeal and boiling salt water. Whisk vigorously with a wooden spoon. Add melted butter and mix. Then pour the diluted yeast into flour mixture and mix. Gradually add flour, alright mixing after each addition. If the dough seems too dry and not going to a bowl, pour a couple of tablespoons of water. Keep kneading until you form a ball from the dough. Lay out and knead it on a small amount of flour until the dough is smooth and elastic, about 5-10 minutes., adding so much flour so it’s not sticky.
- Grease a large bowl with butter and transfer the dough there, greasing its surface with some more oil to completely cover the dough with an oil film. Cover with a kitchen towel and put in a warm place until doubled in volume, for about 1 hour 30 minutes
- Put the dough on a floured surface and quickly Remember, 3-4 times to let the air out. Collect the dough into a ball and Form from it 1 round loaf of bread. Cover the dough with a kitchen towel and again let go up twice, about hour.
- Preheat the oven to 205 ° C and put a stone in the oven to pizza to warm it up. Put a circle of dough on a stone for pizza and grease the surface with oil. Sprinkle the coarse bread surface with salt. Bake in the middle of the oven for 40-50 minutes, until the bread becomes golden brown. When tapping the base of the finished bread, it should make a dull sound. * To create a vapor effect, as in real portuguese brick oven, sprinkle bread and walls Ovens with cold water every 10 min. Put the bread on the wire rack so that it cools down.
