Молочный хлеб
Для приготовления вам потребуется:
- дрожжи сухие быстрорастворимые (или свежие) 1,5 ч. л. (11 г)
- мука 500 г
- сливочное масло 1,5 ст. л.
- молоко 350 мл
- сахар 1,5 ст. л.
- соль 1,5 ч. л.
Приготовление:
Главная идея рецепта – использовать молоко, а не воду. Это сделает хлеб менее пышным, однако более нежным, с насыщенным вкусом
1. На дно ведерка хлебопечки рассыпаем дрожжи, сверху просеиваем муку, добавляем другие ингредиенты, в последнюю очередь – молоко.
2. Выпекаем в режиме «Основная выпечка», размер хлеба – средний (700г), корочка средняя.
Совет: лучше поменять порядок закладки продуктов в ведерко (сначала – жидкие ингредиенты, потом – мука, сверху – дрожжи), главное – чтобы дрожжи не соприкасались с жиром, иначе хлеб не подойдет.
И ни в коем случае (!) не открывайте хлебопечку до завершения программы выпечки: ваше любопытство может стоить хлебу, недополучившему тепла, его воздушности и пропеченности.
Во всех последующих рецептах порядок действий аналогичен. Потому приведем только норму закладки продуктов.
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