Ingredients

Title Value
1. Vegetable oil 2 tbsp
2. Salt 1 Tsp
3. Chicken egg 1 PC.
4. Water 300 Ml
5. Flour 640 gram
6. Milk powder 2 tbsp
7. Dry yeast 1,5 Tsp
8. Sugar 1 tbsp

Cooking

1 . Stage

My bread maker has a food tab so that the liquid comes first, then the dry. In the bucket of the baker I pour vegetable oil, warm water (you can half and half with milk, then it will be like a bun), salt and an egg.

1. Stage. My bread maker has a food tab so that the liquid comes first, then the dry. In the bucket of the baker I pour vegetable oil, warm water (you can half and half with milk, then it will be like a bun), salt and an egg.

2 . Stage

I pour the flour (I sift it with a small sieve in the bucket), milk powder (mandatory!), yeast (I have dry Lvov yeast) and sugar on top.

1. Stage. I pour the flour (I sift it with a small sieve in the bucket), milk powder (mandatory!), yeast (I have dry Lvov yeast) and sugar on top.

3 . Stage

Dough mode (I have 1 hour), then put the dough on a baking tray with parchment greased with vegetable oil, and the dough itself is greased with vegetable oil. This is important, because yeast dough is very friendly with vegetable oil and fits better. Leave it to rise for 30 minutes in a warm place (in winter in a warm oven that has been turned off, in summer just on the table, the house is warm enough).

1. Stage. Dough mode (I have 1 hour), then put the dough on a baking tray with parchment greased with vegetable oil, and the dough itself is greased with vegetable oil. This is important, because yeast dough is very friendly with vegetable oil and fits better. Leave it to rise for 30 minutes in a warm place (in winter in a warm oven that has been turned off, in summer just on the table, the house is warm enough).

4 . Stage

Then we put our future bread in a cold oven. It's in the cold oven, not the preheated one, as we're all used to... Believe me, it's worth it. I turn it to 150 (you can do 160) degrees, I have a lower mode with convection (I like my bread better in this mode, honestly).

1. Stage. Then we put our future bread in a cold oven. It's in the cold oven, not the preheated one, as we're all used to... Believe me, it's worth it. I turn it to 150 (you can do 160) degrees, I have a lower mode with convection (I like my bread better in this mode, honestly).

5 . Stage

This is how big it gets... I bake it for about 40-50 minutes. Everyone's oven is different, look, if the bread is already well so golden, then you can safely take it out. We wrap the hot bread in a clean towel until it cools completely.

1. Stage. This is how big it gets... I bake it for about 40-50 minutes. Everyone's oven is different, look, if the bread is already well so golden, then you can safely take it out. We wrap the hot bread in a clean towel until it cools completely.

6 . Stage

This is the beautiful color of our bread...

1. Stage. This is the beautiful color of our bread...