Leba bread
By VicentaLakin
“Leba” is a Russian translation of Russian food bread. A small one-pound, big more than three-pound, sour and sweet, soft, easy to store, easy to eat. The shell is hard, it tastes sweet and sour, and it's soft. I baked this bread, so it's smaller, because it's restricted by the oven, and it's an improved Leba。
Recipe Recommendations
- flour 500 grams
- yeast powder 2 grams
- coconut appropriate amount
- corn oil 70 grams
- white sugar 50 grams
- pumpkin puree 260 grams
- sweetening
- roast
- an hour
- simple
Steps for Leba bread
1
Bread drums are put in pumpkin mud, corn oil, sugar; flour is put in, and yeast is put in. Start and face program. And the face rubbed out in about 30 minutes. Take the noodles out of the circle, cover the film, and ferment it once。
2
It fermented more than twice as big。
3
Take the noodles out of the flat exhaust。
4
It is evenly divided into three small noodles。
5
It's made of a flat, long, organized, or living。
6
In turn, the three noodles were made and put into the oven, covering the membranes with a second fermentation。
7
It fermented to about twice the size。
8
Draw the blade in turn。
9
and a flat layer of coconuts。
10
The oven is 200 degrees. 25 minutes on the lower and middle level。
11
Take out the grill and dry it for food。Leba bread Make Tips
1. Use of yeast powder can increase according to room temperature, and increased use of yeast powder can accelerate fermentation. 2. The temperature of the oven and the timing of the oven are for reference purposes only。