Homemade bread VI. recipe
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Number of servings
Number of servings: Undefined 4 tablespoons milk 1 tsp sugar semolina 1 cube of yeast 800 g of plain flour 2 tsp salt 2 tsp caraway seeds 3 pcs. For the frying 1 cup of water 2 tablespoons of vinegar
Recipe preparation steps
1 First, dice the onion and fry it in the oil to brown slightly. Then make a starter with lukewarm milk, sugar, yeast and a little flour and let it rise. 2 Then add the starter, the lukewarm water and the fried onions. Knead into a stiffer dough and sprinkle with a little more flour to prevent sticking. Leave to rise in a warm place under a cloth for 1-1,5 hours. 3 Divide the risen dough into two fairly even parts and roll each part out again. Form two cupcakes or loaves of bread, place on a baking tray with baking paper and leave to rise under a towel for a further 20 minutes. In the meantime, turn on the oven and preheat it to maximum temperature. 4 Just before placing the bread in the oven, lightly brush both cones (sides) with butter cream dipped in vinegar water. Bake the bread for about 5 minutes after removing it from the oven, then reduce the temperature to about 180 °C and bake for another 40 minutes. Sprinkle the bread with vinegar water every 10 minutes during the baking process to give it a nice golden crust. 5 When the bread comes out of the oven, the inside is still ‘baked’. Therefore, cool it well before slicing.
