Recipes of bread

Yeast dough 1

4+2/3 cups of flour,
2 teaspoons of salt,
2 tablespoons of sugar,
2 tablespoons of milk powder,
1+1/2 teaspoon of “BAKER” dry yeast,
1 egg,
4 tablespoons of vegetable oil,
1+1/2 cups of water or milk.

Resulting dough: 1,5kg

Yeast dough 2

500g flour,
1,5 teaspoons of salt,
2 tablespoons of sugar,
25g “BAKER” dry yeast,
1 egg,
6 tablespoons of vegetable oil,
3/4 cups of milk.

Resulting dough: 850g

Take 1/2 cups of warm water (milk according to Recipe 2), put one teaspoon of sugar and yeast and stir well, wait until froth appears. Resolve the rest of sugar. Add the egg and stir well. Bolt the flour on the table in a form of a hill. Make a cavity on the top of the hill, pour dry milk (Recipe 1) and salt into it, add oil and yeast water. Pour the rest of the warm liquid. Start stir carefully from the edges of the cavity until the dough is ready. Put the dough into a big jar, pour some flour or oil on it, cover the jar and put it in a warm place.

When the dough starts growing (in ~1-2.5 hours depending on the surrounding temperature), it should be pressed down. The accumulated carbonic gas evaporates, and fermentation process resumes more actively. Leave for some time for the dough to grow more, and you can start making your rolls and buns.

Oat bread (has a pleasant taste and keeps freshness for a long time)

1+1/3 cups of water, 1+1/2 teaspoon of salt, 1+1/2 tablespoon of vegetable oil, 2 tablespoons of molasses, 3 cups of bread flour, 3/4 cups of oat flakes, 1 1/2 teaspoon of “BAKER” dry yeast. Cook under Light mode.

Egg bread (is good for sandwiches)

3/4 cups of milk, 2 eggs, 1+1/2 teaspoon of salt, 1/4 cups of sugar, 3 tablespoons of butter or margarine, 3 cups of bread flour, 1+1/2 teaspoon of “BAKER” dry yeast. If there are different modes, use Light mode.

Russian black bread (Very fragrant and plump)

1+1/4 cups of water, 2 tablespoons of 5% vinegar (preferably apple vinegar), 1+1/2 teaspoon of salt, 2 tablespoon of butter, 2 tablespoon of molasses, 1 teaspoon of cacao, 1 teaspoon of instant coffee, 2+1/2 cups of bread wheat flour, 1 cup of rye flour, 2 teaspoons of “BAKER” dry yeast.

Chocolate bread (Ideal with coffee or tea)

1/2 cups of water, 3 eggs, 6 tablespoon of butter, 3/4 teaspoon of salt, 1/3 cup of sugar, 1/3 cup of not sweet cacao powder, 2+2/3 cups of bread flour, 1+3/4 teaspoon of “BAKER” dry yeast.

Focaccia - Italian traditional bread (flat, with yeast)

Ingredients: 2 teaspoons of “BAKER” dry yeast, 1.5 cups of warm water (45oC), 4 cups of wheat flour (not extra), 5 tablespoons of olive oil, 3 teaspoons of salt. How to prepare:

Mix one teaspoon of dry yeast with 1/2 cup of water. Stir well and leave for 10 minutes. Add 3/4 cups of flour and stir well, put in a warm place and leave until the volume increases (45 minutes). Mix the rest of the yeast with one cup of water in a different jar and leave it for 10 minutes. Add the first yeast mixture to the second, and then add 3 tablespoons of olive oil and 2 teaspoons of salt. Stir well. Gradually add the rest of the flour, stirring well until the dough becomes homogeneous.

Put the dough into a bakeware oiled in advance, leave for 1.5 hour in a warm and light place.The bakeware should be wide and large and oiled with olives oil. Spread the dough evenly (2cm thick). Heat the oven to 220oC. Press on the dough with fingers until hollows appear. Pour the rest of olive oil on it. Bake for 20-25 minutes until golden.

Cool before serving.