Cottage cheese and barley loaf
310 - -
It's hard to call pastry useful, but this loaf "almost useful" because cooked on the cottage cheese with the use of barley flour. For Breakfast you can afford a couple of pieces (always slimming)! Come on in, help yourself!
Ingredients for Cottage cheese and barley loaf
- Milk - 260 ml
- Yeast - 1 tsp.
- Curd - 200 g
- Chicken egg - 1 piece
- Sugar - 200 g
- Salt - 1 tsp.
- Flour - 300 g
- Flour barley - 300 g
Step by step instruction of cooking Cottage cheese and barley loaf
Cheese mash with a fork. Add the egg, sugar, salt.
In warm milk, add yeast, wait 5-10 minutes until they dissolve.
Then loaded in the HP all ingredients, in accordance with the instructions thereto. My first liquid.
Then the flour.
HP I use for kneading and letting dough rise. It should increase in 2-3 times.
In the kneading process follow the bun if the dough is not formed into a soft bun, either mix in some flour or add milk (water).
Roll out the dough into a rectangle. Optionally, sprinkle with melted butter.
Twisted loaf. Leave it for proofing.
After the loaf will increase in size, making incisions and send in a preheated 180*C oven for 30-40 minutes.
It turns out to be a great big loaf.
You can divide the dough into 2 parts and bake 2 smaller loaves.