Cheese calculator
Winemaking
Who does not like the flavour of fresh toasts with some delicious jam or homemade yellow cheese or cottage cheese? This toast bread, which is easy to make, delicious, and - most importantly - healthier than the one available at stores, is one of the many way terrific ways of getting rid of an excess supply of yeast. We are confident that your whole family will fall in love with this aromatic wheat bread with a crispy crust. This bread is perfect for making toasts, toast cubes for soups, and standard sandwiches.
Screen the flour into a bowl. Put the yeast, 10 g of soft butter, salt, water, and milk with room temperature into the flour bowl and start kneading, best using a mixer with an appropriate attachment for dough kneading. The dough should be flexible and smooth, and it should take not less than 10 minutes to knead it with a mixer or 15 minutes manually. Move the dough into a bowl, cover it, and leave it in a warm place for about 1 hour. Once the volume of the dough doubles, move it into a cake pan greased with the remaining butter. Cover the pan with the cloth again and leave it for another hour, checking whether the dough has not risen beyond the edges of the pan. Heat the oven up to 250°C and place the pan with the risen dough inside of it. Attention! Put a tray with ballast on the pan – thanks to that the bread will be just as even and square as those you can buy in stores! Bake it for 20 minutes, remove the tray with ballast, and let the crust brown on the top by continuing baking for the next 10-15 minutes. After the bread is baked, turn off the oven, open the oven door slightly, and leave the pan with bread inside for 10 minutes. Next, remove the bread from the oven and leave it for 15 minutes in the pan. Finally, remove it from the pan and leave it to cool down fully on the kitchen grating.
