Composition / ingredients
Cooking method
Dissolve yeast in warm water, add flour, sugar, salt, margarine and knead the dough. It will turn out dense. Knead the dough for 20 minutes.
Then put it in a bowl, cover with a towel and leave it warm for 3.5 hours. After 3 hours (half an hour before the end of standing), knead the dough and leave to rise.
Spread the dough on the table and separate into pieces weighing 115 grams each. Roll the pieces into balls, cover with cling film and stand for 15 minutes. Cut half of the circle with a knife 2 cm before the edge. To get such as open "handbags". Put the cut-out part on the uncut part (the tongue of the handbag), smearing it with vegetable oil beforehand.
As a result, such bags will turn out. Now put the rolls on a baking sheet for proofing and leave for an hour and a half. Then grease with egg and bake at 240C for 15 minutes.
Kalach can be eaten like ordinary bread - they are good with butter, with jam. Bon appetit to all!
Caloric content of the products possible in the composition of the dish
- Pressed yeast - 109 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Table margarine - 720 kcal/100g
- Cream margarine - 720 kcal/100g
- Milk margarine - 743 kcal/100g
- Low-fat margarine - 384 kcal/100g
- Margarine sandwich - 688 kcal/100g
- Margarine for baking - 675 kcal/100g
- Margarine diet - 366 kcal/100g
- Margarine bold 40% - 415 kcal/100g
- Margarine - 720 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
