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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, Morning Breakfast
Cuisine Ukrainian
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Breakfast Lunch, Lunch Second Breakfast, Morning Breakfast
Cuisine Ukrainian
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Yeast (fresh) stir with sugar until liquid, add water (warm) and mix. Leave for 10-15 minutes to activate the yeast.
    Yeast (fresh) stir with sugar until liquid, 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 using a mixer, until a homogeneous viscous dough is formed. Gradually sift the remaining flour (flour may need a little more or less, so add the flour gradually).
    Beat the mass for 3-4 minutes using a mixer, until a homogeneous viscous dough is formed. Gradually sift the remaining flour (flour may need a little more or less, so add the 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 up into a tight roll, tuck the edges in, and seal the seam well.
    And roll it up into a tight roll, tuck the edges in, and seal the seam well.
  7. The finished roll is slightly rolled, giving it the shape of a loaf. Put the blank on parchment, seam down, cover and leave for 1-1. 5 hours. The oven should be warmed up to 220-240 gr together with the baking sheet. When the loaf comes up, carefully lubricate it with water and make incisions (it is better to do it with a razor blade). Put the parchment with the blank on a hot baking sheet. Put a container on the bottom of the oven and pour a glass of boiling water into it. Bake the first 5-7 minutes with steam, then remove the container with water and bake for 20-25 minutes.
    The finished roll is slightly rolled, giving it the shape of a loaf. Put the blank on parchment, seam down, cover and leave for 1-1. 5 hours. The oven should be warmed up to 220-240 gr together with the baking sheet. When the loaf comes up, carefully lubricate it with water and make incisions (it is better to do it with a razor blade). Put the parchment with the blank on a hot baking sheet. Put a container on the bottom of the oven and pour a glass of boiling water into it. Bake the first 5-7 minutes with steam, then remove the container with water and bake for 20-25 minutes.
  8. Leave the bread to cool on a wire rack.
    Leave the bread to cool on a wire rack.
  9. BON APPETIT!!!
    BON APPETIT!!!

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