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Print Recipe
Layer Bread "Creamy" Recipe
Very tasty bread that you eat and can't stop. Crispy crust, tender crumb, creamy flavor, and how layered it is! Do double the rate at once, you will not regret it!
Cook Time 160 minutes
Servings
Ingredients
Cook Time 160 minutes
Servings
Ingredients
Instructions
  1. Very tasty bread that you eat and can't stop. Mix the milk with water and warm it up a little. Add yeast, sugar and 50 g of flour. Stir. Leave for 20 minutes. Add 1 tbsp of vegetable oil and salt to the prepared dough. Stir. Add the flour in parts. Knead a soft dough. Lubricate 1 tbsp of vegetable oil and leave to approach for 30 minutes. after half an hour, knead the dough and leave in a warm place for another 30 minutes.
    Very tasty bread that you eat and can't stop. Mix the milk with water and warm it up a little. Add yeast, sugar and 50 g of flour. Stir. Leave for 20 minutes.
Add 1 tbsp of vegetable oil and salt to the prepared dough. Stir. Add the flour in parts. Knead a soft dough. Lubricate 1 tbsp of vegetable oil and leave to approach for 30 minutes. after half an hour, knead the dough and leave in a warm place for another 30 minutes.
  2. Roll out the dough into a thin rectangle, dusting with a little flour. The thinner it is, the more layered it will be. Grease with melted, cooled butter.
    Roll out the dough into a thin rectangle, dusting with a little flour. The thinner it is, the more layered it will be.
Grease with melted, cooled butter.
  3. The rectangle is to mentally divide into 3 parts. Fold one side of the dough.
    The rectangle is to mentally divide into 3 parts. Fold one side of the dough.
  4. Then the second side of the dough to cover the first.
    Then the second side of the dough to cover the first.
  5. Divide the resulting long rectangle again mentally into 3 parts. First, fold one side.
    Divide the resulting long rectangle again mentally into 3 parts. First, fold one side.
  6. And cover with the other side. Put in the refrigerator for 30 minutes, so that the oil is frozen and not absorbed into the dough, otherwise there will be no layering and the oil will flow out when rolling.
    And cover with the other side.
Put in the refrigerator for 30 minutes, so that the oil is frozen and not absorbed into the dough, otherwise there will be no layering and the oil will flow out when rolling.
  7. After half an hour, take out the dough from the refrigerator. Roll out again in a rectangle as thin as possible. Lubricate the remaining oil.
    After half an hour, take out the dough from the refrigerator. Roll out again in a rectangle as thin as possible.
Lubricate the remaining oil.
  8. Turn into a roll, pinch the seam well.
    Turn into a roll, pinch the seam well.
  9. Make deep oblique incisions. Spread in a form greased with oil, seam down. Grease with egg. Leave for proofing for 20 minutes. Bake in a well-heated oven at 190 degrees for 25 minutes.
    Make deep oblique incisions.
Spread in a form greased with oil, seam down. Grease with egg. Leave for proofing for 20 minutes.
Bake in a well-heated oven at 190 degrees for 25 minutes.
  10. Layered, creamy, delicious bread is ready!
    Layered, creamy, delicious bread is ready!

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