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Homemade bread "Squash"

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Homemade bread "Squash"

I got somehow in the vastness of the Pillsbury bread recipe with squash caviar from the author JeSeKi. Added to itself in bookmarks with the firm decision to somehow try. And yesterday, open the recipe, and it turns out no yogurt, no bread machine I have. But the decision hard! Had to get out, and the result has so surpassed expectations that I decided to share this bread with you.


Cooking time180 минут Number of servings1

Ingredients for Homemade bread "Squash"




Step-by-step instruction of cooking Homemade bread "Squash"


Step 1

In a bowl pour water, add a pinch of sugar and dissolve yeast. You can use fresh yeast, they will need 10 grams. 
Leave for 15 minutes until "caps".In a bowl pour water, add a pinch of sugar and dissolve yeast. You can use fresh yeast, they will need 10 grams.
Leave for 15 minutes until "caps".


Step 2

After 15 minutes, add to the dough 2 teaspoons of sugar without slides 0,5 teaspoon of salt and 3 teaspoons of wheat flour. Stir, cover with a cloth and leave for another 30 minutes.After 15 minutes, add to the dough 2 teaspoons of sugar without slides 0,5 teaspoon of salt and 3 teaspoons of wheat flour. Stir, cover with a cloth and leave for another 30 minutes.


Step 3

Half an hour later the dough looks like this.Half an hour later the dough looks like this.


Step 4

I had a squash caviar. We need half half-liter jars. Depending on the density of the calf, you will need more or less flour. I have watery eggs; if you use store - she as pasta, flour will need less.I had a squash caviar. We need half half-liter jars. Depending on the density of the calf, you will need more or less flour. I have watery eggs; if you use store - she as pasta, flour will need less.


Step 5

Add to the dough vegetable oil and eggs, stir.Add to the dough vegetable oil and eggs, stir.



Step 6

Now sift flour. The first time I bake bread entirely with whole wheat flour, today I wanted to add rye (get even better). But you can use any flour to your preference. 
First, sift in our dough 250 grams of flour and 50 grams of rye.Now sift flour. The first time I bake bread entirely with whole wheat flour, today I wanted to add rye (get even better). But you can use any flour to your preference.
First, sift in our dough 250 grams of flour and 50 grams of rye.


Step 7

After looking at the consistency and if needed add more flour. The batter should be because my skin is dry, but almost cool, as in the photo. I took 350 grams of flour in total. Focus on your meal. 
A bowl greased with oil or sprinkle with flour, spread the dough. 
Cover and leave to come for 1 hour.After looking at the consistency and if needed add more flour. The batter should be because my skin is dry, but almost cool, as in the photo. I took 350 grams of flour in total. Focus on your meal.
A bowl greased with oil or sprinkle with flour, spread the dough.
Cover and leave to come for 1 hour.


Step 8

Coming up the dough abenaim.Coming up the dough abenaim.


Step 9

Form vystelim baking paper. I use profilecontrol paper, it never sticks. If you have another paper - it is better to coat it with oil or sprinkle with flour. 
Spread in the batter and level it using a dampened spoon.Form vystelim baking paper. I use profilecontrol paper, it never sticks. If you have another paper - it is better to coat it with oil or sprinkle with flour.
Spread in the batter and level it using a dampened spoon.


Step 10

Leave the dough to come in the form of another half-hour. Before you put it in the oven, pierce it several times with a skewer.Leave the dough to come in the form of another half-hour. Before you put it in the oven, pierce it several times with a skewer.


Step 11

The bread turned out soft inside with a crispy crust. 
Fragrant, delicate, with a very slight taste of the squash caviar. Even the next day not lost its taste and softness. 
Bon appetit!The bread turned out soft inside with a crispy crust.
Fragrant, delicate, with a very slight taste of the squash caviar. Even the next day not lost its taste and softness.
Bon appetit!