Bread with dill in home baking

Submitted by enr on 22 Nov 2014
1 and 1/4 cup batarmilk
3 tbsp sunflower oil
3 tbsp sugar
1 and 1/2 tsp salt
1/2 tsp baking soda
3 cups flour
1 and 1/2 tsp dry yeast
1 tbsp dried dill
Bread with dill in home baking
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These products are 680 gram loaf. To make batarmilk 1 cup milk warm, cool as kvasene, put it 1 heaped tbsp yogurt, and remains at room temperature for a few hours. Became something of acidified milk (but should not be like yogurt or kefir). Thus prepared batarmilk stand in refrigerator for up to 10 days. The products are placed in a bucket of bakery one by one in the order listed, or as required by the bakery (different brands require different order of putting up products, is my Bredmeykar Ultima). Bakery is set to white bread, 680 g, average red crust and run. During the kneading I open the lid, pushing the flour, which was attacked removed from the stirrer until a ball is formed, and close the lid again. In the middle of the third rising gently lift the bread and removing the beater to not bake bread. Immediately after exclusion of bread and bakery draw him leave it to cool on a wire rack before cutting into. * Bread Image swapped one cup of flour with half a cup of spelled and 1 and 1/4 cup minced meat in a food processor oatmeal.
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22 Nov 2014
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