How to bake unleavened bread recipe
Bakery Products / / August 12, 2017
- water (mineral water)
Instead of baking bread in the thermophilic yeast can bake fresh muffins or scones.This is a very cost-effective and fastest way to make bread, because it is not necessary to prepare a brew ferment.As a result, significantly reduced the cooking time of the dishes, and is available to everyone the easy way.Unleavened bread is useful, as it contains a lot of essential human macro- and microelements and carbon dioxide.And carbon dioxide is needed body no less than the oxygen.One type of such bread is bread on mineral water.In the preparation of the dishes will take less time than a trip to the store, because you only need to mix the mineral water with flour, to shape and bake.
So, how to bake unleavened bread on mineral water?First you need to escalate 3-4 cups of flour with bran on a frying pan, then sift and mix with two teaspoons of milk powder, to taste you can add a spicy seeds (coriander, etc.).Pour slowly 0.5 lit
Here's another unleavened bread recipe is the same as in tortillas or pita, which can easily be done at home.In a glass of water is stirred and a half spoon of salt, then slowly pour in the water 2 ½ cups flour and kneaded the dough.Give him half an hour to stand up.Roll out the dough into tortillas tonyusenkie, they need to be dry on both sides of strongly heated frying pan.Of this amount should have around twelve cakes test.If you do not sprinkle them still hot cold water, they turn out to be brittle and much crunch.They may be stored in the refrigerator for three days, after putting it into a package of cellophane.
bread made from unleavened dough yeast is much more useful.After all, modern bread is not baked on the noble natural leaps and bounds, which in the old days.Many decades ago, oats, rye, malt was the raw material from which the women prepared to leaven bread.Methods such ferments carefully cherished and passed down through the generations.Today's so-called Saccharomyces, thermophilic yeast - fungi species, bred specifically for faster and cheaper bread.These fungi are very beneficial to producers of bread and bakery products, because they are able to multiply at a high rate in a liquid medium.In the course of their life and alcoholic fermentation takes place.The nutrient medium for their growth and reproduction are wastes from the production of sugar.To clean this mass called molasses used such aggressive material like bleach.Thereafter, sulfuric acid is added to the molasses, causing greatly increases its acidity.This environment is very conducive to the growth and reproduction of the fungus.