Pan Bread Recipe

Pan Bread Recipe

Ingredients

For yeast paste:

1 teaspoon sugar
About 3 dl. Lukewarm water (not warmer than 45 ° degrees)
15 grams fresh yeast or 1 coated dessert spoon powder yeast.

Further needed:

15 grams of lard or margarine 450 grams flour (or something more; this depends on the amount of moisture that the flour can absorb)
1 or 2 teaspoons salt.

Instructions

Dissolve the sugar in lukewarm water and add the yeast. (fresh yeast is mixed with the water and then used immediately. Powdered yeast is sprinkled on the water and left alone for about 10 minutes until a spongy mixture is formed.

Sift the flour with the salt into a heated bowl (for yeast dough all the cooking utensils must be warm) and rub the lard or margarine through it. Add the yeast paste and knead a solid dough.

Cover the bowl with a cloth. Let the dough rise in a warm place, until it has reached double its size.

This takes about 45 to 60 minutes (in a cool departure two hours!). Knead the dough again, as long as it springs back to it, if it is pressed with a flour-baptized finger.

Push the dough out to an elongated rag and fold it into threes. Place the dough in the greased warm bread form. Let the dough rise quietly until it reaches the edge of the tin.

Bake the bread cooked in the oven, according to the indicated time and temperature.

Main kitchen utensils: baking pan for a roll of approx. 450 grams.
Preparation: 20 minutes, plus time to make the dough rise.
Preparation time: approx. 30 to 40 minutes.

Oven: Temperature very hot, 230 á 245 ° degrees, gas 7-8. Setting the baking pan on half height

Note: Create a circle of the flower. do the water in and crumble the yeast, and rub it smooth. put the salt on the outside of the flower circle. Note: Never do the salt in yeast.

View the method on the picture below.