Yeast Loafs
by Editorial Staff
Loafs made from yeast dough, but without the addition of baking. Therefore, such baked goods can be consumed in fasting.
Ingredients
- Active dry yeast – 2.25 teaspoon.
- Warm water (40 degrees) – 1.25 cups
- Bread flour – 400 g (about 3 cups)
- Salt – 1 teaspoon
- Vegetable oil
- Corn flour – 1 teaspoon.
Directions
- In a large bowl, soak yeast in warm water, leave for 5 minutes. Pour 2.75 cups flour into the water, knead to a homogeneous dough, cover and leave for 15 minutes.
- Place the dough on a floured surface, sprinkle the dough with salt, and knead the elastic dough (this will take about 6 minutes). When kneading, add additional flour as needed.
- Lightly grease a large bowl, put the dough in this bowl, roll in oil, cover the bowl, and place in a warm place for 40 minutes, until the volume of the dough doubles.
- Slightly knead the dough that has come up, let it rest for 5 minutes. And then divide the dough into two parts. Form a loaf from each part and transfer the loaves to a baking sheet sprinkled with cornmeal. Lightly grease the workpieces with oil, cover, and place in a warm place for 20 minutes, before lifting.
- Turn on the oven to preheat to 225 degrees.
- Make cuts on the surface of the loaves with a knife. Place the baking sheet in a preheated oven and bake until golden brown, about 20 minutes.
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