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Breaded

SPONGY MILK BREAD

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SPONGY MILK BREAD πŸ˜‹

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Ingredients:


1 kg of wheat flour (without yeast)
6 tablespoons of sugar
1 pinch of salt
20 grams of dry organic yeast (2 sachets of 10 g)
3 eggs
2 tablespoons margarine or butter
450 ml milk (warm)
1 beaten egg (to brush)


Method of preparation:

  1. In a bowl or basin, put the wheat flour, sugar and salt
  2. Mix everything very well
  3. Next add the yeast and mix some more
  4. Add the eggs, margarine and warm milk
  5. Tip: milk can not be very hot
  6. With your hands, start mixing and kneading the dough;
  7. Then transfer to a smooth surface and continue to knead and knead the dough for about 10 minutes or until it is very smooth and homogeneous.
  8. Tip: if the pasta gets too soft, add a little water and if it gets too soft, add a little wheat flour.
  9. Return the pasta to the basin or bowl and cover with a plastic wrap or cloth.
  10. Let rest for 50 minutes
  11. After that time, divide the dough into equal sizes
  12. Tip: you can divide the dough into sizes you want
  13. Take each piece, open and wrap to format the bread;
  14. Tip: you can model in polka dots or in sausage;
  15. Arrange the buns in a greased and floured or parchment-lined form, leaving room for them to grow;
  16. After that, cover the bread with plastic or a cloth;
  17. Let rest for 40 more minutes or until doubled in size;
  18. Next, with the help of a brush, pass the beaten egg on each bread
  19. Light to bake in a preheated oven, 180ΒΊ C, for about 30 minutes or until golden

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