COOK#withme DELICIOUS BASIC SANDWICH BREAD, very TENDER and SPONGY and the best made #AtHome Sweet Home Recipes WELCOME TO SWEET HOME! I share with you with much love this delicious recipe, so you can enjoy some delicious sandwiches or accompany it with your favorite foods. I hope you are encouraged to prepare it and share your experience with me in the comments! HERE IS THE RECIPE???????? 500 g of wheat flour ..................................................... 4 1/2 cups (preferably 12 g of protein). 6 g of instant dry yeast....................... 1/2 tbsp. (tbsp) NOTE: IF YOU USE FRESH YEAST use 18 grams. Regularly you use TRIPLE what you would use of dry yeast. 6 grams of salt ............................................................... 1 tsp. (tsp) 55 g of sugar....................................................... 4 tbsp. (tbsp) 260 ml warm milk ...........................................1 1/8 cup 1 size L egg (62 g/u) 50 g unsalted butter .....................................1/4 cup *ATTENTION! THE CUPS I AM REFERRING TO ARE 225 ML MEASURING CUPS. IMPORTANT NOTE!!???? *Any flour you use if you are going to use measuring cups, it is advisable to sift it before because it comes very compact and that makes the cup contain more flour. The measurements in cups will ALWAYS be approximate. It is advisable to always measure flush and without pressing the cup to obtain the equivalent we need. IMPORTANT POINTS IN BREAD MAKING: *FLOUR It must be 100% wheat flour that does not contain baking powder (NO leavening agent) The one I am using contains 12 g of protein. You will find this information on the back of the package, although you can use from 10, 11, 12 g of protein. I don't recommend using less than 10 grams, as it would be too refined, it doesn't absorb much liquid (it becomes watery) and it wouldn't develop the gluten properly, which is what gives structure to bread and makes it fluffy and developed. EACH FLOUR has DIFFERENT ABSORPTION CAPACITY, meaning some absorb more liquid than others, so you'll probably need a little more milk. If so, I suggest you add it little by little without adding too much liquid so you don't need to add more flour later. TO DISSOLVE THE YEAST: Remember that we are working with a LIVING BEING and yeast is sensitive to certain temperatures. Use warm milk, NOT HOT, so that inserting a finger is tolerable and you DO NOT burn yourself. If you want to use a thermometer, it should be between 32 and 38 degrees Celsius (90 and 100 degrees Fahrenheit). If the water is too cold, the yeast will not activate. If the water is hot, the yeast will die. If this happens, the dough will not rise and the bread will be compact and hard. KNEADING: The kneading time will depend on your skill and experience. I usually take between 15-20 minutes of kneading without stopping. When I started making bread, I took up to 45 minutes! So don't worry if it takes you a little longer. You can take more or less time. If it's your first time making bread, you may find it a bit tiring. If you don't have experience kneading, I suggest you use block kneading; that is, knead for 10 minutes, let it rest for 10 minutes until the dough develops gluten (it is elastic and manageable). If we don't develop the gluten in our dough, the bread won't rise. Because during the rest, carbon dioxide is generated (which gives volume to the dough) and it needs a resistant dough that can contain it so that when it is baked it is spongy. AND THE MOST IMPORTANT THING: Bread is a matter of practice, A LOT OF PRACTICE. Don't be discouraged if it doesn't come out the first time. It's normal. This is how you gain EXPERIENCE and it will get EASIER each time. THANK YOU FOR YOUR VISIT! If you dare to prepare the recipes and want to share your photos, you can do so on my Facebook page, here is the link ???? / www.dulcehogarzk SUBSCRIBE! Receive a new and delicious recipe every week ????: / @dulcehogarrecetas ❤THANK YOU FOR SHARING THE VIDEO AND LIKE IT! This way you will help me continue creating quality content. SEE YOU HERE???? Facebook: / www.dulcehogarzk Instagram: / dulce_hogar_recetas Blog: http://dulcehogar2.blogspot.mx/ WRITE ME YOUR EMAIL TO: [email protected] PREVIOUS VIDEOS???? CHOCOLATE SPONGE BREAD • DELICIOUS CHOCOLATE SPONGE BREAD MU... NO-KNEAD BREAD • DELICIOUS HOMEMADE NO-KNEAD BREAD! with... SPONGE CAKE • HOMEMADE CAKE with TIPS for you... THANKS FOR YOUR VISIT AND UNTIL THE NEXT VIDEO!! Music: bensound buddy bensound sunny bensound goinghigher bensound ukulele bensound acoustic breeze http://www.bensound.com/royalty-free-... Music: Life of Riley by Kevin MacLeod is licensed under the Creative Commons Attribution License (https://creativecommons.org/licenses/...) Source: http://incompetech.com/music/royalty-... Artist: http://incompetech.com/