Manual bread Selma

Submitted by enr on 25 Feb 2014
20 g of fresh yeast or 7 g dry
1 tbsp vinegar
2/3 tbsp salt
4 tbsp sunflower oil
1 and 1/4 cup lukewarm water
600-650 g flour
Manual bread Selma
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Yeast let it rise along with 1 tsp sugar 1/4 cup lukewarm water. Knead the dough - I have baking and therefore interfere in hand, but I guess that will happen in the machine. Leave it to rise in an oiled bowl covered with foil, smear it with a little sunflower oil to not catch crust. Home is cold, so I put a bowl of BBQ in the middle of 40-50S oven for about 50-60 minutes. Then put the dough on a floured board and knead. Shape and put into shape (elongated or round with a hole), also greased with sunflower oil, again Namaste dough. The very shape is what you like - you just twist the dough to make the balls and easiest is just to leave it with a slightly elongated shape of bread. Leave to rise for another 40 minutes and then set a higher degree oven of 180C, ready to bake, checking with a stick is not raw inside. Baking time is approximately 30-40 minutes. Removing anointed with lump butter and wrapped in linen or cotton cloth. Slice it after it has cooled. This is the way I prepare the bread, indicating the source of the recipe I have to read the original recipe.
2 users
25 Feb 2014


Maggie, and I make bread in this recipe. Bake it in the long form cake - it wonderful. Make and type of flour ...

Super yummy happens with crispy crust, such as rural bread from my childhood! And very easy to make!

Very easy and delicious recipe! :) I did it with milk instead of water, and doizmesih dough with cornmeal. Tuesday am a hen party and I'll do it in a double dose. Excellent, Maggie, to me you're one of the master of the site, whose recipes have complete confidence :)

Thank Even this recipe the result is always excellent, so I shared it :) And nice earning a party!

Maggie, I'm addicted to this bread :) I did it a second time for the party in your original recipe - the cake. Today I made picking spelled and rye, as doomesih with wheat flour to improve the consistency and baking was about 50 min. - I guess because of rye flour. Was very delicious cake, though not rushed much with crispy crust and top and bottom. Selma did not know her, but you'm very grateful for the recipe :)

Thank Dorothea country hlaba eaten for two days and I do not know whether will last a week, but to share what you experience when you :)