Serves 1
Directions
- 1For 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.
- 2Let the mixture activate for five minutes.
- 3Add the remaining warm milk and salt on the edges.
- 4Finally, add 100gr of butter at room temperature.
- 5Knead for five minutes until a smooth bun forms without adding more flour.
- 6For 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.
- 7Pour the activated yeast mixture over 1 kg of whole wheat flour.
- 8Add 9 tablespoons of oil and 1 tablespoon of salt on the edges.
- 9Knead until a very smooth bun forms and let it rest for twenty minutes.
- 10After resting, divide both the white and whole wheat dough into two equal parts.
- 11Stretch each bun into a rectangular shape and roll it up, sealing well to avoid air.
- 12Place the rolled dough into a buttered mold.
- 13Let the loaves double in volume.
- 14Bake at 180 degrees Celsius for about thirty minutes.
Ingredients
- 1 kg flour
- 30 gr fresh yeast
- 100 gr sugar
- 500 ml milk
- 100 gr butter, at room temperature
- 1 kg whole wheat flour
- 30 gr yeast
- 500 cc water
- 1 tbsp salt
- 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.
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