This is the abundance you will need to prepare holiday bread. All products should be warm, and the butter is soft, the consistency of sour cream, heat it a little.
In 50 ml of warm milk, dilute the yeast and a pinch of sugar, cover with a napkin and remove to a warm place, so that they gain strength - activated.
Sift the flour. Separate the yolks from the whites and mix well, without whipping. Nuts, seeds and raisins are sorted, so that you do not get anything extra.
In the rest of the warm milk, mix the sugar, salt and spices. Then add the pepper flakes and dried green onions.
After the yeast rises cap, pour them into the milk mixture, there also pour the yolks. Add flour. If you know your used flour, and its attitude to water is normal, feel free to pour it into the liquid, if in doubt, leave a little, you will add if necessary. I took the normal amount of water to my flour.
To knead the dough, you can first use a mixer or food processor, knead for 10 minutes, add softened butter and knead again until elastic.
Now you can continue kneading with your hands.
Pour in the vegetable oil, a little mixture of seeds, stir them into the dough in three steps. Knead carefully, so as not to grind the seeds.
Now cover the dishes with the dough, remove to a warm place without drafts.
After an hour and a half, the dough will rise "above the roof".
Carefully, gently mix it again and let it rest for 20-30 minutes.
Then smear your hands and work surface with vegetable oil, transfer the dough there. Mash it into a small layer, and spread out the raisins, nuts and olives, press them into the dough.
You can bake bread in the form of a loaf, a scythe, or a ring. This bread is usually baked in different ways for everyone.
I again use the form for cooking ham, I was very pleased with the experience of baking in this device.
I put oiled parchment in the bottom of the mold.
The layer of dough was rolled up in the form of a loaf and not tightly wrapped in a baking bag.
I put the package in the ham dish, gave it a little shake so that the dough was evenly distributed over the shape, and rammed it a little more.
At this time, turned on the oven to warm up to t 150*C.
Dough in the form of covered with a napkin and left to approach.
After about 30 minutes, the dough rose well, I moistened a sheet of parchment with water, covered the dough on top, and put a pan of water on the bottom of the oven. I sent the form with the dough to be baked.
After 30 minutes, I added the temperature to 180 degrees, after another 10 minutes to 200 degrees, at this temperature, the bread was baked for another 15 minutes. This way the bread was baked evenly, without burning the bottom or sides.
I took the mold out of the oven, let it cool a little, and took out the bread. It is perfectly baked, the aroma is fantastic in the kitchen! I just want to break off a piece...
The bread was finally cooling on the grill,
now you can also remove the sample.
Yes, it really has a festive taste, I am happy with its quality, aroma and taste! Very pleasant clove-ginger aftertaste reminds of this bread.
If you cook it for dessert, the amount of sugar can be safely doubled, but I liked it that way.