Bread with kefir and yolks

If your family loves meringues and meringues, chances are you often have egg yolks left behind. This recipe for wheat bread in a bread maker is a suitable option for disposing of these very yolks. We will cook it on kefir without adding any other liquid - the result should please you.

This fairly simple bread in a bread maker according to the recipe below, turns out with a very thin crispy crust, pleasant aroma and the most delicate crumb. Such bread can be eaten even just like that or, if you wish, you can make delicious homemade sandwiches with it.

Ingredients

• Kefir (350 milliliters)
• Wheat flour of the highest grade (550 grams)
• Egg yolk (3 pieces)
• Vegetable oil (1.5 tablespoons)
• Sugar (1 tablespoon)
• Salt (1.5 teaspoons)
• Fast acting yeast (1.5 teaspoons)

Directions

1. To prepare this delicate and aromatic homemade bread, we will take wheat flour (I have the highest grade), kefir of any fat content, egg yolks, refined vegetable (I used sunflower, but any other odorless is possible), salt, granulated sugar and fast-acting yeast.
2. In my assistant, the bookmark of products is as follows: first liquid, then dry. Pour kefir and butter at room temperature into a bucket of a bread machine.
3. Next we put egg yolks, which can be broken with a fork.
4. Now we sift wheat flour into a bucket of a bread machine. I always sift the flour twice to fluff it up and get rid of any possible excess particles.
5. Put fast-acting yeast in the center of the flour slide. And put salt and granulated sugar around the edges.
6. Insert the bucket into the bread maker and turn on the French bread mode. Time - 3 hours 50 minutes. The crust is medium, the loaf is 900 grams. I have set the last parameters a long time ago and I do not change them. The first 10 minutes the bread maker needs to knead the dough and form a bun. Here she may need your help. If the wheat flour is too dry, add a little more kefir. And when you see that the bun is too liquid and does not want to gather in a tight ball, add a little flour. I always get this kind of dough - it is tender, soft, but elastic at the same time. Now it is not recommended to open the bread maker - we are waiting for the readiness signal.
7. After exactly 3 hours and 50 minutes from the start of the bread machine, you get such a tall and very fragrant bread. We extract the bucket from our assistant.
8. We take out the finished bread and cool it on a wire rack or wooden board. The loaf turns out to be quite impressive.
9. When the white bread in the bread maker has cooled completely, you can cut it. A thin and very crunchy crust, the most delicate crumb and wonderful taste are our reward for our efforts.