Fast yeast bread

Very simple and delicious bread comes from a Russian village! Students got to practice in the village, settled them with an old grandmother. The village was so remote that there wasn't even a shop. The food is entirely natural and environmentally friendly. Bread was brought 20 km from the district center. Our students were not confused and baked quick bread in the village oven. And my grandmother was taught to use dry yeast. I got the recipe from the actors.

Daria ☼

The author of the recipe

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

Servings:

Yeast (dry)

Wheat flour

0.5

Water

300

Sugar

0.5

Vegetable oil

Salt

1.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 14 % 7 g

Fats 6 % 3 g

Carbohydrates 80 % 40 g

213 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 2 h

Step 1:
How to bake quick yeast bread? Mix dry yeast with flour for even distribution.
Step 2:
Pour water heated to 30 degrees into a deep bowl, add salt, granulated sugar,
Step 3:
Add wheat flour with yeast,
Step 4:
Knead the dough and pour in the vegetable oil at the end. The dough should be homogeneous, not rigid. Leave it under the towel, let it rise. Knead it once, release excess air.
Step 5:
Form a loaf. Grease the baking sheet with fat, make cross-cuts on top with a knife. Lay out the product and leave to rise for 20 minutes. Preheat the oven (or oven), place a baking sheet with a loaf in it. Before baking, lubricate the top of the bread with water so that it does not crack. In half an hour, if you observe the temperature regime of 200 degrees, the quick bread will be ready.

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

The liquid in which yeast is bred should be pleasant to the touch, no higher than 40 degrees. Why is this important? In a warm environment, yeast is well activated, in a hot one it will die, and in a cold one it simply will not work. To avoid unpleasant surprises, check the yeast before mixing with the rest of the ingredients. Pour a little warm milk into a bowl, stir in the yeast. Cover the bowl with a kitchen towel and put it in a warm place without drafts for 10-15 minutes. During this time, a foam yeast cap should appear on the surface of the sponge. If this did not happen, then the fermentation process has not started (the yeast is overdue or spoiled). In this case, it is worth taking other yeast, otherwise baking will not work.