Sponge loaves - bread prepared this way stays soft and fresh for a long time.
Dana Drobnjak, blog Dana's Kitchen >>>
Sponge loaf - Dana Drobnjak - Recipes and Cookbook online
Sponge loaf - bread prepared this way stays soft and fresh for a long time.
- 2,5 dl water (cold)
- 50 g of flour
- 2,5 dl water (lukewarm)
- 1 teaspoon of sugar
- 1 spoon of dry yeast
- 1 teaspoon of salt
- 1 piece of egg
- 60 g of sour cream
- 0,5 dl oil
- 800 g of flour
- Add 2.5 g of flour to 50 dcl of cold water, mix well, cook until it thickens and leave to cool.
In 2,5 dcl of small water, add 1 tablespoon of dry yeast, 1 teaspoon of sugar, let it stand for 5 minutes, then add 1 egg, 60 g of sour cream, 1 teaspoon of salt, 1/2 dcl of oil, cooled boiled flour with water and 800 g of flour. .
Knead the dough and let it rise.
When the dough has risen, make it and divide it into 4 parts. Roll each part into an elliptical circle and roll up, place in a mold previously lined with paper.
- Coat the loaves with 1 tablespoon of water, make a small cut on top, sprinkle with sesame seeds and leave to stand for 25-20 minutes and bake at 180 degrees for 30 minutes.
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