I love homemade bread. As soon as it is baked, I do not wait for it to cool down, I cut it and eat it with cold milk. This love for hot bread I have since childhood. My grandmother often used to bake bread. However, she baked it in a Russian oven. I baked this bread in order to eat it with homemade soft cheese. I adapted to bake bread and other flour products in a slow cooker. Who does not have it, bake bread in the oven. For me, baking in a slow cooker is easier than in the oven. No need to look into the oven every now and then, you can do other things.
50gramParmesan35 g in the dough, 15g for sprinkling
Often come across non-working yeast, despite
on the fact that the term of their implementation is not yet soon
expires. I checked them like this. Yeast and sugar
poured into a bowl and poured 100 ml of warm milk.
Stirred and left to ferment. In 15
minutes in the bowl formed a cap. Yeast
good. She put a deep bowl on the scale
and poured the yeast liquid. Added 300 ml
warm milk and butter. Poured salt
and stirred it well to dissolve it.
In a bowl poured barley, wheat flour.
Added seeds, hazelnuts and Parmesan.
Carefully spoon mixed the dough and put
put it in the bowl of a slow cooker on parchment paper.
I turned on the Bread program.
Two hours later she took out the bread with paper
and turned it over on the other side. The bread rose,
the underside is well browned. Lower it
with the paper back in the bowl. The top of the bread
poured seeds, nuts, Parmesan and left
bake until the end of the program, for another hour.
Three hours later the program ended and this is it
beautiful and ruddy bread is already on the table.
As usual, I cut it hot to try it
with cold milk. The bread is very tasty and fragrant
and with a nice cheese crust.
I made sandwiches for my morning coffee
with soft cheese.