Shape the dough into a large length or more smaller (I usually make a great little oblong). If you

This can probably be called a guest post - by my mother. She baked when I lived at home is sometimes a big bread which we called Yugoslavian bread. Sometimes it was artfully decorated with a degfläta, sometimes just plain and never with a few seeds on top. It was great plenty for breakfast with butter, chinese newspaper australia honey or jam and cheese. When it has been a couple of days, the bread slices new life when they put in the toaster. I baked two loaves with blue poppy seeds on top the other day and got a little nostalgic.
To a large bread or two smaller: fermentation: 1/4 packet of yeast 1 tsp sugar 1 cup lukewarm water (not too hot) Dough: 3/4 l lukewarm water 1 tablespoon salt over 1 1/2 kg wheat flour (I think it is about 2.5 l) Brush: milk poppy or sesame seeds do this: Add the yeast in an ordinary drinking glass and stir the liquid with sugar. Fill with warm water to half the height of the glass, about 1 cup. Let stand at room temperature until the contents bubble and ferment, chinese newspaper australia about 20 minutes. Pour the yeast mixture in a degbunke and add 3/4 l lukewarm water and salt. Work in the flour a little at a time to a smooth dough that does the edges. Sprinkle with flour and cover with a cloth. Leave to stand at room temperature, and fermenting for at least 2 hours, but it may advantageously be 10-12 hours before chinese newspaper australia baking out. Work the dough on work surface and knead in more flour so that the dough becomes firm and holds its shape.
Shape the dough into a large length or more smaller (I usually make a great little oblong). If you want to take away some dough and make a narrow braid and put on top. Brush a little egg or egg white where the braid should sit and press it, fastening the ends under the bread. Put the bread in greased (or flour) sheet or parchment paper and let rise up well under a cloth, about an hour.
Bake the bread at 250 degrees for 10 minutes. Then lower the heat to 225 degrees and bake the bread ready to have beautiful color and feels light. This is mom's famous knock comes in - it sounds when the bread is finished chinese newspaper australia (it sounds hollow)! Depending on the size usually 20-30 minutes should suffice. Allow the bread to cool on a rack without a kitchen towel so for that hard crust. The bread also freezes well. Heats to it in the oven, it becomes crispy again. And it's chinese newspaper australia super good to toast the next day, but it knows well all? Baking with love, the result is guaranteed good!
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May I started blogging when we found out that our son was cow's milk protein allergy. Then I found a lot of useful information online and found on some of its own and new recipes which replaced the old standard with cow's milk. Now his son's sensitivity gone over, but I think it's so much fun to matblogga and take pictures of the food I cook, so I continue. In recent times also my dormant growing interest awakened, so the recipes are mixed with the happiness of growing their own food. View my complete profile