Quick Bread Da Lieba
Overview
This bread is basically an oil-free country bread that does not need to be broken. It is simple to operate and is easy for novices to operate. Of course, the taste will be different if the ingredients are different. There is a big difference in taste between the Da Liba I made and the real Russian Da Liba. I didn’t say it was authentic, so don’t rely on it. The ones I made didn’t weigh four to five kilograms, and I didn’t have such a big oven at home. The ones I made were only about two kilograms of leba. With the addition of honey red beans, the flavor of Leba is greatly enhanced. There is no need to knead out the film, which saves a lot of time and effort. Just make a suitable amount when making it at home, and eat it first.
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Ingredients
Steps
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Warm the milk and add the yeast to dissolve. Add all the ingredients into the basin
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Knead the dough and let it rest for 10 minutes. Knead again until the surface of the dough is smooth
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Let the kneaded dough rise in a warm place until doubled in size
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Add dry flour to the fermented dough and slowly knead until the surface is smooth without bubbles
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Knead into a round shape for 10 minutes.
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Use a rolling pin to roll it into an oval shape and thin the bottom edge
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Sprinkle evenly with honey red beans
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Roll it up from top to bottom
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Pinch the interface tightly
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Place oily cloth on baking sheet and place dough
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Let it ferment in a warm place until it doubles in size
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Use a knife to make a cut in the middle. In fact, the hole is not that deep. After the bread was in the oven for a while, I realized that I didn’t take any pictures. I took it out and took a new photo. The dough had already expanded and the incision was only 1cm.
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Preheat the oven to 175 degrees, place on a baking sheet and bake for 40 minutes
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The aroma of freshly baked bread is fragrant, soft inside, slightly burnt and crispy on the outside, and the smell is delicious.
