Bread White Mountain

A wheat bread recipe that simply cannot leave indifferent any lover of tender, airy, soft and aromatic pastries. Homemade bread called White Mountain is a great option for toast, sandwiches and sandwiches. It is so good that it disappears from the table in the shortest possible time - you want to cook it again and again.

From the specified amount of ingredients used, a rather large loaf is obtained, which is unusually light and weighs only 740 grams. If you want, you can try to bake White Gora bread with a hearth, that is, on a baking sheet, but in this case there is a high probability that the baking will be low. Although this will not affect the taste and aroma in any way, believe me.

Ingredients

• Wheat flour of the highest grade (450 grams)
• Milk (160 milliliters)
• Water (120 milliliters)
• Natural honey (30 grams)
• Butter (25 grams)
• Salt (7 grams)
• Fast acting yeast (3 grams)

Directions

1. We will cook this airy and delicious homemade bread from premium wheat flour, milk, water, natural honey, butter, salt and yeast. It is not necessary to take fast-acting yeast - just dry (also 3 grams - this is 1 teaspoon without a slide) or pressed (you need 3 times more, that is, 9 grams) are perfect. Such yeast is not immediately mixed with flour, but pre-activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly warm up the water with honey and dissolve the yeast in it.
2. Sift wheat flour of the highest grade, add yeast there and mix everything thoroughly.
3. Put honey, salt and soft butter in the bowl in which you will knead the yeast dough.
4. Add warm milk, which must be prepared in advance. To do this, bring it to a boil, after which we keep it in a thermos (or in a thick-walled dish wrapped in a thick towel) for half an hour, after which we cool it to a pleasantly warm state. Stir milk, honey, butter and salt until smooth. Add lukewarm water and mix everything again.
5. Pour about half of the sifted flour with yeast into the liquid mass.
6. Stir everything, then gradually add the rest of the flour. In the process of mixing, adjust the amount of flour - mine took exactly 450 grams, and you may need a little more or less.
7. Knead the dough for this wheat bread until smooth. As a result, it should be very soft and sticky. Just do not hammer the dough with flour, otherwise the finished bread will not turn out light and airy. Leave the dough to rest at room temperature for 20 minutes, tightening the bowl with cling film or covering with a towel.
8. During this time, the dough will swell slightly.
9. Knead the yeast dough for bread further. Quite a long time - at least 10 minutes, and even better longer. The result is a smooth, completely uniform dough. It should be very soft, but it will no longer stick to your hands. I prefer using a food processor with a hook attachment for delicate yeast doughs. We roll the dough into a ball and leave it in a bowl for 1 hour at room temperature, after which we do a light kneading, re-rounding and fermentation again for another 1 hour.
10. After about 2 hours, the dough will fit well and will increase in volume by exactly 3 or maybe 4 times.
11. It is permeated through and through with air bubbles. By the way, I want to tell you a little about the fermentation time of the yeast dough and the proofing of the blanks. I hope you understand that this is a relative concept. What does it mean? Well, for example, the recipe says that the dough should be allowed to rest for 1 hour. You understand that 1 hour is the time it took for the author of this recipe. +/- 10-15 minutes is a perfectly acceptable deviation, the entire fermentation time of the yeast dough depends on many factors. The freshness (and, as a consequence, the activity) of the yeast, the quality of the flour, the temperature in the room, the amount of dough - all this affects the time of fermentation and proofing. Therefore, never strictly follow these recommendations - you must feel the dough, understand what it needs, and then you will cook it purely intuitively.
12. We take out the dough from the dishes in which it fermented, knead it and transfer it to the work surface, dusted with wheat flour (the weight in the ingredients is not indicated).
13. Roll out the dough into a not very thin rectangular layer. The narrow side should be the same length as your baking dish.
14. We roll the layer into a fairly dense roll. After each revolution, be sure to press the roller against the layer so that later there are no voids in the finished bread (that is, large air bubbles).
15. Here is a roll of dough that you should get.
16. Now we put the workpiece in a baking dish, which we grease with a small amount of vegetable oil. I also did not indicate it in the ingredients - literally a teaspoon is enough. Here I am using one of my favorite bread molds. You can bake White Mountain bread in any form suitable for its volume, but keep in mind that the dough will grow three to four times exactly during baking. I do not recommend baking this bread with a hearth, that is, right on a baking sheet, since this tender dough will simply creep to the sides, and it needs to grow up. Cover the workpiece with a towel or cling film and leave to distance for 40 minutes. Time again depends on the temperature in the kitchen and the activity of the yeast. The main thing is that the dough grows well. At this time, we heat the oven (200 degrees).
17. When the workpiece has doubled or slightly more, you can put the future bread in a hot oven. But before that, we will make an incision (no more than 1.5 centimeters deep) using a blade or a very sharp knife.
18. If desired, you can lightly grease the surface of the workpiece with milk or sprinkle with water. We bake White Mountain bread at 200 degrees for 15 minutes for a couple, after which we lower the temperature to 180 degrees and bake for another 20-25 minutes without steam. How to make steam? Firstly, just throw a few large ice cubes into an already heated oven at the very bottom. Or put a bowl of water on the bottom of the oven in advance. In the process of baking bread, steam will rise to the top, thereby helping the product to rise and the cut to open. In addition, steamed baked goods contribute to the fact that the finished bread does not have a very coarse and tough crust.
19. As you can see, the baked goods have grown very well and have browned perfectly. My incision didn’t fully open and I’ll even tell you why. The fact is that the dough in the mold had completely moved away before baking, so it already had practically nowhere to grow. In other words, you need to make an incision 15 minutes before the workpiece is fully proofed.
20. Take the finished loaf out of the mold, cool it down (it is better to cool the tall bread on the side) and enjoy fresh, fragrant, tender pastries. By the way, it is so good still warm that it will hardly have time to cool down completely. But, as you know, you cannot eat hot and even warm bread, so be patient.
21. I hope that in the very near future you will definitely repeat this simple recipe for delicious and aromatic bread. Bon appetit, friends!