Homemade Bread (White and Whole Wheat)
Serves 1
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Homemade Bread (White and Whole Wheat)
tiktok.com
Serves 1
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Directions
1
For the white bread, combine 1 kg of 0000 flour, 30gr of fresh yeast, 100gr of sugar, and a little warm milk from the total recipe.
2
For the white bread, combine 1 kg of 0000 flour, 30gr of fresh yeast, 100gr of sugar, and a little warm milk from the total recipe.
3
For the white bread, combine 1 kg of 0000 flour, 30gr of fresh yeast, 100gr of sugar, and a little warm milk from the total recipe.
4
Let the mixture activate for five minutes.
5
Let the mixture activate for five minutes.
6
Let the mixture activate for five minutes.
7
Add the remaining warm milk and salt on the edges.
8
Add the remaining warm milk and salt on the edges.
9
Add the remaining warm milk and salt on the edges.
10
Finally, add 100gr of butter at room temperature.
11
Finally, add 100gr of butter at room temperature.
12
Finally, add 100gr of butter at room temperature.
13
Knead for five minutes until a smooth bun forms without adding more flour.
14
Knead for five minutes until a smooth bun forms without adding more flour.
15
Knead for five minutes until a smooth bun forms without adding more flour.
16
For the whole wheat bread, add 30gr of fresh yeast to 500ml of warm water and a teaspoon of sugar, and let it stand for five minutes.
17
For the whole wheat bread, add 30gr of fresh yeast to 500ml of warm water and a teaspoon of sugar, and let it stand for five minutes.
18
For the whole wheat bread, add 30gr of fresh yeast to 500ml of warm water and a teaspoon of sugar, and let it stand for five minutes.
19
Pour the activated yeast mixture over 1 kg of whole wheat flour.
20
Pour the activated yeast mixture over 1 kg of whole wheat flour.
21
Pour the activated yeast mixture over 1 kg of whole wheat flour.
22
Add 9 tablespoons of oil and 1 tablespoon of salt on the edges.
23
Add 9 tablespoons of oil and 1 tablespoon of salt on the edges.
24
Add 9 tablespoons of oil and 1 tablespoon of salt on the edges.
25
Knead until a very smooth bun forms and let it rest for twenty minutes.
26
Knead until a very smooth bun forms and let it rest for twenty minutes.
27
Knead until a very smooth bun forms and let it rest for twenty minutes.
28
After resting, divide both the white and whole wheat dough into two equal parts.
29
After resting, divide both the white and whole wheat dough into two equal parts.
30
After resting, divide both the white and whole wheat dough into two equal parts.
31
Stretch each bun into a rectangular shape and roll it up, sealing well to avoid air.
32
Stretch each bun into a rectangular shape and roll it up, sealing well to avoid air.
33
Stretch each bun into a rectangular shape and roll it up, sealing well to avoid air.
34
Place the rolled dough into a buttered mold.
35
Place the rolled dough into a buttered mold.
36
Place the rolled dough into a buttered mold.
37
Let the loaves double in volume.
38
Let the loaves double in volume.
39
Let the loaves double in volume.
40
Bake at 180 degrees Celsius for about thirty minutes.
41
Bake at 180 degrees Celsius for about thirty minutes.
42
Bake at 180 degrees Celsius for about thirty minutes.
Ingredients
1 kg flour
1 kg flour
1 kg flour
30 gr fresh yeast
30 gr fresh yeast
30 gr fresh yeast
100 gr sugar
100 gr sugar
100 gr sugar
500 ml milk
500 ml milk
500 ml milk
100 gr butter, at room temperature
100 gr butter, at room temperature
100 gr butter, at room temperature
1 kg whole wheat flour
1 kg whole wheat flour
1 kg whole wheat flour
30 gr yeast
30 gr yeast
30 gr yeast
500 cc water
500 cc water
500 cc water
1 tbsp salt
1 tbsp salt
1 tbsp salt
9 tbsp sunflower oil
9 tbsp sunflower oil
9 tbsp sunflower oil
Equipment
buttered mold
Tips
To activate fresh yeast, add sugar and a little lukewarm milk (or water for whole wheat bread) and let it stand.
When kneading, do not add extra flour, continue kneading for five minutes until a smooth bun forms.
When rolling the dough, make sure to seal well each time to avoid leaving air inside.