Traditional recipes

White bread with milk

White bread with milk

Put the yeast to leaven for 10-15 minutes in 100 ml of warm milk mixed with sugar.

Mix the flour with the salt and add the leavened yeast and then gradually add, mixing by hand, the rest of the warm milk and warm water. Knead by hand, adding the oil, until the dough sticks to your hands.

Cover and put in a warm place away from drafts for about an hour.

Divide the dough into three and roll three rolls that you join at one end and then knit.

Place the kneaded dough in a cake pan greased with a little oil, cover the tray with a towel and leave to rise for about 20-30 minutes.

Then grease with egg yolk and put in the preheated oven at 170-175 degrees for about 40 minutes.

Remove from the oven and let cool before slicing.

Mini bagels with milk

-Yes, only so much, that I followed the recipe. Do you think I always write in vain & # 8220double the ingredients & # 8221?

Yeah Al that sounds pretty crap to me, Looks like BT aint for me either.

Ingredients Mini bagels with milk

  • 500 g white flour type 550
  • 300-370 ml warm milk
  • 20 g of fresh yeast
  • 2 tablespoons sugar
  • a teaspoon of salt
  • 50 g butter

Preparation Mini bagels with milk

Put the yeast, a tablespoon of sugar in a bowl and stir vigorously until liquefied. Add 3 tablespoons of flour and a little warm milk, until you get a homogeneous composition, creamy consistency.

Let it rise until it doubles in volume.

In a bowl put the rest of the flour, then add the yeast and begin to knead, gradually adding warm milk. Now add the butter that you have previously melted and left to cool.

Add salt and knead everything for 10-15 minutes.

You need to get an elastic, non-sticky dough, nice to work with.

Cover the bowl with a clean napkin and leave it in a warm place for an hour.

Turn the dough over and divide it into 16 equal pieces on the floured work table.

Model each piece in the ball, then flatten it with your fingers, obtaining a circle.

Take, in turn, the edges of the circle, over the middle, one on top of the other and lightly press the end.

Turn the bag with the glued end left underneath.

Do the same with all the dough balls and place them in a large tray, in which you put baking paper.

Cover the pan with mini bagels of milk and leave to rise for another 20 minutes, during which time preheat the oven to 200 degrees.

Insert a tray of water on the lowest step of the oven.

After the 20 minutes have passed, draw lines over the bags, with a thin, very sharp knife (I should have drawn a deeper idea)

Then brush the bagels with milk and insert the tray on the middle step.

Bake for 20-25 minutes or until nicely browned.

After 10 minutes of baking, remove the tray with water from the oven and continue baking the loaves.

Remove the tray from the oven and cover with a thick towel. Leave until they cool well.

Serve for breakfast, with butter, jam, chocolate or at the table, instead of bread.

How do we prepare the leopard bread recipe?

Put the salt and sifted flour in a bowl.

In melted milk put melted butter, yeast, beaten egg yolks and honey.

Mix the flour with the milk and knead until you get a bread-like dough.

The dough obtained is divided into 2 pieces.

One piece is put in a leavening bowl, the other piece is divided into two other pieces.

In a part of the dough that I divided in two, put the mixture made of a tablespoon of cocoa and a tablespoon of milk and knead until the cocoa is homogenized in the dough, the dough obtained is leavened in a bowl.

In the other part of the dough, put the three tablespoons of cocoa mixed with 3 tablespoons of milk, knead until the cocoa is homogenized in the dough, then this dough is leavened.

So we will have 3 types of dough for leopard bread:

White dough, dark brown dough and light brown dough.

The dough is leavened in three different bowls covered with cling film and left to rise until it doubles in volume.

When the dough is leavened, each dough is divided into 6 parts (6 balls are made from each dough) and leave to rise for 15 minutes.

The first time a ball of white dough is spread, obtaining a strip the length of the cake trays in which we make a width of 7-8 cm (it must be the widest strip).

Then roll out the light brown dough the same length, but smaller in width.

From the dark brown dough, a bread roll is made, the length of the cake trays.

Assembling the first roll of dough:

Place the strip of white dough at the bottom, then the strip of light brown dough and then the bread roll.

The strip of light brown dough is wrapped around the bread roll and the white strip is wrapped around the two.

A roll of all three is thus obtained.

The same is done with all the balls, thus obtaining 6 rolls.

In a cake tray (mine had 11/25/8, but my advice is to have a larger cake tray, so it has a place to grow), put baking paper and then the 6 rolls obtained.

Leave to rise for 20 minutes, then grease with egg and put flax and sesame seeds.

Bake at 175 degrees Celsius for 45-50 minutes. Cut when cold.

It seems complicated to prepare this leopard bread, but it is not, it will certainly be to the liking of children.

We kindly invite you to try this recipe.

I enjoy cooking and good appetite!

The recipe and the photos belong to him Gigi Vulturu, blog contributor Good appetite, recipes with Gina Bradea.

Yeast dough for a homemade bread like in childhood

If you have reached the stage where the crust does not stick at all to the bowl or the hands at all, it means that it is time to start baking the bread. Even if you think you have to let the crust rise first, find out that it is not absolutely necessary at all. Once the crust is well kneaded, cut the crust into two pieces that you shape as you want the bread to look like.

Homemade bread from yeast dough it is the simplest but also one of the oldest recipes of the Romanian tradition. So enjoy that smell of freshly baked bread and indulge in a loaf of bread as you ate in your grandparents' house.

Milk bread

- Flour, salt, sugar, butter and yeast are placed in a large diameter bowl so that the salt is placed at a distance from the yeast (salt inactivates the yeast).

- Gradually add the milk and mix all the ingredients with your hands until the whole amount of flour on the walls of the bowl has been incorporated into the dough. It forms a soft dough, easy to shape, a little sticky at first (if you think it is necessary you can add extra flour or milk, depending on the consistency of the dough obtained).

- Put the dough obtained on a lightly floured work surface and knead for 5 minutes.
- Put the kneaded dough back in the bowl and leave it to rise covered, in a warm room, protected from the current, until it doubles in volume.

- Place the dough on a slightly floured work surface beforehand and shape it with your palms so that it acquires a round (or elongated shape, according to your preferences).
- Line a large baking tray with non-stick baking paper / baking paper.

- Put the dough in the prepared tray, cover with a kitchen towel or a bowl and let it rise in the tray for 1 hour.
- Heat the oven to 200 degrees c.

- Sprinkle a little flour on the surface of the dough and increase as desired.
- Bake the bread for 25-30 minutes.
- The baked bread is left to cool on a grill.
The recipe belongs to Paul Hollywood and is published in his book "100 Great Breads". The basic recipe is that of a sweet bread with milk (milk gives a special aroma and texture to the bread) but you can reduce the amount of sugar according to your preferences.

White bread with milk - Recipes

P & acircine white & # 259 with whole milk

& middot 780 gr. of f & # 259in & # 259 (Type 55)

& middot 300 ml. whole milk (or Sana)

& middot 40 gr. of fresh yeast & # 259t & # 259

& middot 1 tablespoon of honey

& middot 2 tablespoons olive oil

& middot 1 tablespoon of apple cider vinegar

& middot 1-2 tablespoons of unrefined sea salt

Dissolve the yeast with 50 ml. of water and honey with honey.

Put the other ingredients in the machine tray in the order specified in the manual, pour the mixture of yeast, honey and water over it. Adjust the amount of liquids to obtain a non-sticky dough with a firm consistency!

This & # 259 p & acircine was baked on program 3 (p & acircine integral & # 259), ptr. a weight of 1,250 kg.

Bread with milk and honey

I was looking for a bread recipe that would be to Luca's taste: slightly sweet and very soft. He likes classic toast or extra soft bread and that's what I tried to reproduce at home and I came up with this recipe. In the meantime we took the bread machine, after long debates and research, we stopped at a Philips machine with 12 programs. We have already made some types of bread using it and we are happy with it. Yesterday I even made berry jam in the bread machine and it turned out very good. I'm going to show it to you these days, because I used it in a recipe very dear to me (and you, by the way). But until another one, let me tell you the recipe for bread with milk and honey.

Ingredients for a bread:

  • a teaspoon of dry yeast
  • 350ml warm milk
  • 2 teaspoons honey
  • 500g white flour (I used 650 type flour)
  • a teaspoon of salt
  • 2 tablespoons (30g) melted and cooled butter

In a bowl, mix the warm milk, sugar, honey and yeast. In a large bowl we put the sifted flour together with the salt, we make a hole in the middle, where we pour the milk mixture. Stir until the dough is smooth, then add the melted butter and knead again until the butter is incorporated. Let the dough rest for 10 minutes.

We move the dough on the board on which we powdered the flour and knead it vigorously for 5 minutes, then we put it back in the bowl and let it rest for 10 minutes. We repeat the operation so that we knead the dough 3 times, leaving it to rest for 10 minutes after each kneading. After the last kneading, make a bubble from the dough, put it in the bowl, cover it with a clean kitchen towel and let it rise in a warm place for 30 minutes.

Remove the dough from the bowl, cut it into 4 equal parts. Form 4 balls of dough and place them in a cake pan, greased with butter and lined with flour. Cover the pan and let the dough rise for an hour or until it doubles in volume. Preheat the oven to 200 ° C, put the bread in the oven and bake for 15 minutes, until browned. Take it out of the oven, grease it with a little milk, then lower the temperature to 180 ° C and bake the bread for another 20 minutes.

It is a sweet bread, perfect for breakfast. It is sliced ​​very easily and kept fresh for 2-3 days, it does not become sticky and if you have leftovers, you can use them in the bread pudding recipe, they are perfect for this recipe. That's about it for today, to start a wonderful week full of good news, as I expect. You're welcome!

Recipe for sweet toasts

Crotons with eggs and milk can be salty or sweet at your discretion. To sweeten the treatment, you just need to add more sugar to the milk-egg mixture. Below is one of the options to make sweet toasts ..

  1. Slices of dry white bread & # 8211 8 pcs
  2. 1 or chicken
  3. Milk & # 8211 1 tbsp. (200-250 ml)
  4. Sugar & # 8211 1 tbsp L
  5. Salt & # 8211 to taste (but a little, otherwise it will kill the jam)
  6. Cinnamon & # 8211 1 teaspoon
  7. Vegetable oil & # 8211 3 tbsp L
  8. Butter 20 g
  9. Powdered sugar & # 8211 at your discretion (required for spraying).

Caloric content: up to 300 kcal.

How to make sweet croutons with eggs and milk? First, the egg is beaten with milk, sugar, salt and cinnamon.

If there are no slices of dry white bread, you can independently cut the bread into 1.5 cm thick slices.

The loaves of bread are dipped in the prepared mixture and are placed on a greased and preheated tray.

Slices of bread are toasted on both sides until crusty and placed on a plate.

Finished slices are already wiped with butter and powder. After that, the dish is ready to eat.

There are several ways to make toast:

  1. You can take a banana instead of eggs. Bananas crushed with milk give a good thickness and are suitable for dipping slices of bread in them and at the exit give a sweet taste and a pleasant aroma
  2. You can add sweets after cooking the toasts. To do this, pour the toast with sweet syrup, sprinkle with fruit jam (preferably sour-sweet) or condensed milk
  3. You can also add vanillin to the softening mixture, which focuses on the sweetness of the dish.

Shark recipes with step-by-step recommendations and photos.

How to make heh fish & # 8211 recipes in several variants.

Delicious, quick and tasty salad recipes & # 8211 you can cook them every day.

Two-color sliced ​​bread with cocoa

Delicious sliced ​​bread for breakfast.

  • Ascen Jiménez
  • Kitchen: modern
  • Recipe type: breakfast
  • Calories: 215
  • Portions: 10
  • Preparation time: 20M
  • Cooking time: 4H 40M
  • Total time: 5H


  • 100 g of water
  • 130 g of milk (110 + 20)
  • 50g sugar
  • 15 g fresh baker's yeast
  • 450 g wheat flour (normally, it doesn't have to be hard)
  • 30 g of butter
  • 1 teaspoon salt
  • 20 g of bitter cocoa powder
  • A little more milk for brushing


Put water, 110 g of milk (reserve the other 20 grams), sugar and fresh baker's yeast in the glass. programmer 3 minutes, 37º, speed 2.

Add flour, butter and salt. programmer 3 minutes, top speed.

Remove about half of the dough from the glass. We form a ball with it and put it in a bowl, covered with film or a cloth. We booked.

We still have the other half of the dough in the glass. Mix in a cocoa container with the 20 grams of milk and put the mixture in the glass. We're scheduling now 3 minutes, top speed.

Remove the cocoa mass from the glass and place it in another bowl, also covered with cling film or a cloth.

Let both doughs rise for 1 or 2 hours, until we see that they have doubled in volume.

After that time we put the white dough on the counter, if we consider it necessary, with a little flour in order to work it better. We roll it out, as seen in the video.

We do the same with the cocoa table.

We paint the surface of the white mass with a little milk and place the cocoa mass already spread on it.

We pass the roller over both, so that they are well adhered.

We make a roll, as seen in the video, and place it in the mold that we will prepare before with baking paper.

Bake at 180º (preheated oven) for 35 or 40 minutes, until we see that the surface is golden.