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Print Recipe
 Sliced Loaf Recipe
Tender, soft, with a thin crispy crust. The recipe is so simple that even a novice hostess can cope with it.
Course Breakfast Lunch, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Ukrainian
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Breakfast Lunch, Lunch Second Breakfast Dishes, Morning Breakfast Dishes
Cuisine Ukrainian
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Yeast (fresh) stir with sugar until liquid forms, add water (warm) and mix. Leave for 10-15 minutes to activate the yeast.
    Yeast (fresh) stir with sugar until liquid forms, add water (warm) and mix. Leave for 10-15 minutes to activate the yeast.
  2. In a bowl, sift 100 g of flour, add salt, butter, kefir (warm) and yeast solution.
    In a bowl, sift 100 g of flour, add salt, butter, kefir (warm) and yeast solution.
  3. Beat the mass for 3-4 minutes with a mixer until a homogeneous viscous dough is formed. Gradually sift the remaining flour (flour may need a little more or less, so add flour gradually).
    Beat the mass for 3-4 minutes with a mixer until a homogeneous viscous dough is formed. Gradually sift the remaining flour (flour may need a little more or less, so add flour gradually).
  4. Knead the dough and knead it for at least 7-10 minutes. Cover the bowl with cling film and put it in a warm place for 1 hour. After an hour, knead the dough and leave for another 30 minutes.
    Knead the dough and knead it for at least 7-10 minutes. Cover the bowl with cling film and put it in a warm place for 1 hour. After an hour, knead the dough and leave for another 30 minutes.
  5. Roll out the dough into a rectangle.
    Roll out the dough into a rectangle.
  6. And roll it into a tight roll, tuck the edges and seal the seam well.
    And roll it into a tight roll, tuck the edges and seal the seam well.
  7. The finished roll is rolled out slightly, giving it the shape of a loaf. Place the blank on the parchment seam down, cover and leave for 1-1. 5 hours. The oven together with the baking sheet should be preheated to 220-240 gr. When the loaf rises, thoroughly lubricate it with water and make incisions (it is better to do this with a razor blade). Place the parchment with the blank on a hot baking sheet. Put the container on the bottom of the oven and pour a glass of boiling water into it. Bake for the first 5-7 minutes for a couple, then take out a container of water and bake for 20-25 minutes.
    The finished roll is rolled out slightly, giving it the shape of a loaf. Place the blank on the parchment seam down, cover and leave for 1-1. 5 hours. The oven together with the baking sheet should be preheated to 220-240 gr. When the loaf rises, thoroughly lubricate it with water and make incisions (it is better to do this with a razor blade). Place the parchment with the blank on a hot baking sheet. Put the container on the bottom of the oven and pour a glass of boiling water into it. Bake for the first 5-7 minutes for a couple, then take out a container of water and bake for 20-25 minutes.
  8. Leave the bread to cool on the grill.
    Leave the bread to cool on the grill.
  9. BON APPETIT!!!
    BON APPETIT!!!
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