5 minutes Boiled Bread
This is a classic Boiled Bread recipe, and so easy! The loaves bake up incredibly tall, soft and fluffy… the perfect boiled white bread!
Here iis the recipe:
Boiled Bread Ingredients :
- Wheat flour of the highest grade – 550-600 g (depending on the moisture content of the flour, I recommend starting from 530 g, and then it is better to add the required amount – just enough so that the dough stops sticking to your hands.)
- Dry bakery yeast – 5-8 g or 1 heaped tablespoon (if you use pressed yeast then you need 10-16 g)
- Granulated sugar – 25 g. Or 1 heaped tablespoon
- Rock salt – 5-6 g. Or 1 teaspoon
- Butter 82.5% fat – 50 g.
- Warm water (room temperature) – 250 ml.
- White sesame – 8 g.
- Chia seeds – 8 g.
The calculation of the products is made for four Boiled Bread mini-baguettes.
Check also: No Knead Bauernbrot No knead German Crusty Bread
Boiled Bread Preparation:
we bake bread at 180 °!
The white Boiled Bread cooking process is conventionally divided into 6 stages: kneading the dough, proving the dough, forming the bread , proving it, cooking and baking it.
Kneading the dough:
sift the flour through a sieve, add dry yeast (but first check their strength – separate them in a small amount of warm water together with a small amount of sugar and flour, the yeast should begin to foam in 5-10 minutes, this is an indicator of the quality of the yeast) flour (if the yeast is pressed.
then you need to dilute it in water from the recipe), add sugar, add salt (if salt and / or sugar is NOT refined, then it is better to dilute them in water according to the recipe and then strain this solution), add softened butter
Then pour the liquid into the flour with raw materials and knead a homogeneous and elastic dough. Cover the dough in a container with cling film and set aside for 30 minutes in a warm place (up to 30 ° C) for proofing, the dough should increase approximately 1.5 – 2 times).
Molding of the Boiled bread:
From this amount of dough, I got 4 mini-baguettes (but this is optional, as it is convenient for you and divide it).
Divide the dough into equal parts with a knife, roll the dough pieces into round balls (balls) and shape into a round cake, cover with a towel so that the dough is slightly spaced and it is more convenient to form a baguette.
Then roll the dough pieces into a roll and make pinches on both sides, making a seam. Give the blank the shape of a baguette. Place the blanks with the seam down on a baking sheet, send them with baking paper, cover again with a towel and send for 10 minutes to stretch.
Put a container with water for making white Boiled bread on the fire and boil it. Immerse the baguettes one at a time in boiling water and boil each piece for about 1 minute (the pieces will slightly increase in volume).
Place the cooked items on a baking sheet with baking paper, make slant cuts along the surface in each baguette (as for loaves) and, if desired, sprinkle with sesame and / or chia seeds on the bread.
Send the resulting semi-finished products to bake in an oven preheated to 180 ° C for 30 minutes.
After baking, the finished Boiled Bread should be left to cool for 20-30 minutes, covered with a towel.
The Boiled Bread is ready to eat, bon appetit.