Bakery products

Kefir baton

Kefir baton

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Ingredients for making kefir loaf

For dough:

  1. Wheat flour 50 grams
  2. Purified water 100 milliliters
  3. Fast yeast 4 grams

For the test:

  1. Wheat flour 350 grams
  2. Kefir 150 milliliters
  3. Salt 8 grams
  4. Ghee 20 grams
  5. Sugar 20 grams
  6. Bowl vegetable oil

For lubrication:

  1. Purified water 60 milliliters
  2. 1/2 teaspoon potato starch
  3. Sugar 1 tablespoon
  • Main Ingredients Kefir, Yeast Dough
  • Serving 7 servings


Teaspoon, Tablespoon, Oven, Baking tray, Small pan, Kitchen stove, Medium bowl - 2 pieces, Sieve, Food processor or mixer or blender or hand whisk, Kitchen table, Pastry brush, Cloth towel, Baking paper, Knife, Bowl , Oven grill, Kitchen gloves, Serving dish, Strainer, Rolling pin

Cooking loaf on kefir:

Step 1: prepare the flour mixture for dough.

Pour flour for dough into a sieve and sift it directly into a free small bowl. Thanks to this process, the flour will be saturated with oxygen and cleaned of possible lumps. After that, pour the yeast into a bowl and mix everything with a tablespoon.

Step 2: prepare the water for the dough.

Since it is necessary to cook the dough with the addition of hot water, pour the liquid into a small saucepan and put the container on medium heat. Water temperature should not exceed 50 ° Cotherwise the dough just does not rise. As soon as this happens, turn off the burner, and set the pan aside with the help of kitchen oven mitts.

Step 3: prepare the dough.

Pour hot water into a bowl with flour mixture and, using a tablespoon or just clean hands, mix everything well until smooth. We leave the dough in a warm place to insist for 5-10 minutes.

Step 4: prepare the flour for the dough.

Sift the flour again, only for the dough itself. To do this, pour the component into a sieve and sift it into a free bowl. Due to this process, the dough will be softer and fluffier.

Step 5: prepare the kefir.

Kefir is poured into a small pot and set on a small fire. In order to prepare the dough, we also need to slightly warm the fermented milk product. Its temperature should reach 37 ° C. Attention: at a higher temperature, kefir can curl up, so we closely monitor the stove. After we turn off the burner, we set the pan aside with kitchen tacks.

Step 6: prepare the dough.

We add warm kefir, ghee, sifted flour, salt and sugar to the dough. In order to prepare the dough, you can use the combine. Mix all the ingredients at low speed for 2 minutes to a homogeneous mass. After that, set the test mixture aside to insist for 25 minutes Attention: if you don’t have a combine, don’t be upset, as you can knead the dough with a mixer, blender or hand whisk. In this case, knead everything until the lumps disappear and the mass becomes uniform in consistency.

After the allotted time, sprinkle a small amount of flour on the kitchen table and shift the dough onto its surface. Now with our hands we knead it well to a silk state. The test mass should be a little sticky. Immediately after that, we grease the bottom and walls of the bowl with vegetable oil, form a tight ball from the dough and transfer it to this bowl. We leave at least a warm place for 40 minutes in order for the dough to increase in volume 2 times. Important: temperature should be not less than 35 ° С.

After the allotted time, put the dough back on the kitchen table, crush it well and again form a test ball from it. Cover with a cloth towel and insist more 15 minutes right on the table.

Then, if necessary, sprinkle an even surface with a small amount of flour and spread the dough on it. Using a rolling pin, we roll the ball into a rectangular layer, and then twist it into a roll. We well pinch all the edges with our hands and spread the baking with the seam down on the baking paper. Again, cover with a towel and set aside yet for 45 minutes.

Step 7: prepare the kefir loaf.

After the allotted time, we shift the roll with baking paper on a baking sheet. If desired, we make 3-5 incisions on the baking surface obliquely with a knife and sprinkle with water. Then heat the oven to a temperature 230 ° -250 ° C. Immediately after that we put a baking tray with bread in it and bake it for 5 minutes. After that we lower the temperature to 180 ° -200 ° C continue to cook the kefir loaf yet 35 minutes

In the meantime, we bake a dish, prepare the grease. Pour clean water into the bowl and pour sugar and starch. Using a tablespoon, mix everything thoroughly until smooth. After that, pour the liquid into a small saucepan and put on medium heat. As soon as the mixture boils, turn off the burner.

Only the bread is baked, immediately with the help of a pastry brush we cover its surface with grease. We leave the baking for another 5-7 minutes in the oven off to dry the crust. Then, using the kitchen tack, we shift the stick from the pan to the wire rack and set aside to cool.

Step 8: serve the kefir loaf.

Still warm, fragrant soft kefir loaf, using a knife, cut into pieces and serve to the dining table. The bread is very tasty with a thin crisp. It can easily be served with first and second courses, and also be used as the basis for sandwiches.
Good appetite!

Recipe Tips:

- For the preparation of the kefir loaf, we always use premium flour, fine grinding and proven brands.

- For the preparation of dough, you can use both 1%, 2.5% fat store yogurt, and home-made.

“The bat does not have to be oval.” Bread can also be made square or round. The taste of this will definitely not change.

- In order to check the readiness of the dough, you need to pierce the baked loaf with a toothpick. If it remains dry and without moist lumps, then the baking is ready and you can get it out of the oven. If not, then it’s worthwhile to increase the cooking time of the loaf for another 5-10 minutes.