This bread is made from very simple products, but thanks to the exact proportions and cooking technology, it turns out surprisingly gentle and very airy, in the literal sense - like fluff! I recommend cooking and you will love it as much as I do!!! Great for toast, sandwiches!
Instructions
- Make dough. There are three options - if you knead with a dough mixer, then mix the flour with the liquid in the bowl, knead the first two minutes at the lowest speed. Then increase to medium speed, knead for eight minutes. If you knead with your hands, about fifteen minutes. And the third option-kneading in a bread machine, which I used... You should get a soft, elastic, not sticking to the hands of the dough. Then take a large (this is important) bowl, grease with oil, put the dough, cover with cling film and leave in a warm place for 1.5-2 hours. The dough is very much increased in volume, make sure not to run away.
- I took it out after 35 minutes, let it cool in the form of 15 minutes and put it to cool on the grill. The bread was so delicious that I immediately put the second batch and by the evening I had a second loaf. Without hesitation, I immediately prepared French vanilla toast and a canadian Breakfast-delicious, belly feast was a success!!! If anyone is interested, the recipes below...
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