Traditional recipes

Home bread

Home bread

Sift the flour into a bowl. If you use dry yeast, simply mix it in sifted flour. If you use fresh yeast, make a mayo. Put the fresh yeast in a bowl, crumble and sprinkle 1-2 teaspoons of caster sugar over it. Stir from time to time until it becomes liquid. Put the milk with water in a metal bowl and heat. It's not hot because the bread doesn't grow anymore. From the amount of liquid take about half a cup, mix with the yeast, put 2-3 tablespoons of flour, mix well, put a napkin on top and leave to rise until it doubles in volume.

After the mayonnaise has risen, a hole is made in the flour in the basin, the mayonnaise is turned over and the kneading begins, adding the remaining liquid. Then add salt and oil. Knead until it no longer sticks to your hands. It's harder here, but it's worth it!

Leave to rise for about an hour or until it doubles in volume. Turn the dough over on a plate sprinkled with flour, divide as you wish and in as many parts as you want, place in a tray on baking paper and place in the oven heated to 170 degrees. After dividing the dough and placing the bread in the pan, add it again. 30 minutes.

Preheat the oven for 15 minutes. before putting the bread in the oven, and on the lower step is placed a tray in which water was placed. This is how the oven is heated with the water tray. After the bread is nicely raised, put it in the oven on another grill above the water tray. Bake like this. 20-30 minutes until it starts to brown. Remove the tray with water, move the bread tray down and continue baking until it is well browned.

Serve it with pleasure!