Для рецепта потребуется:400г белой пшеничной муки400мл водычайная ложка соличайная ложка сахара20г свежих прессованных дрожжей300г сыра
Смешиваем 3-4 столовые ложки просеянной муки, взятой из общего количества, с сахаром, дрожжами и 100 мл. воды (тоже из общего количества.
Перемешиваем ложкой и накрыв пленкой убираем минут на 20. За это время дрожжи проснуться и начнут работать, покрывая всю поверхность пенной шапочкой.После первого подъема к ожившей опаре добавляем всю оставшуюся воду и половину оставшейся муки. Опять перемешиваем ложкой и опять под пленку. Еще минут 30. Все опять должно запениться.
Оставшуюся муку смешиваем с солью.и добавляем эту смесь к подошедшему тесту. Опять ложкой перемешиваем… и Вы будите смеяться… опять под пленку и опять минут на 30… После очередной (в данном случае 3 расстойки) добавляем сыр и хорошо перемешиваем (ложкой)На хорошо присыпанной мукой и семолиной пекарской бумагеформуем буханочки, присыпаем их немного мукой. Включаем разогреваться духовку на 200 градусов и даем хлебу расстояться последний раз. Опять минут 20-30и несем выпекать. На 200 градусов, плеснув на дно плиты стакан кипятка, чтобы первые минуты пеклось при паре.Печем минут 30-40. До готовности и до восхитительной золотистости.Вот и все. Согласитесь, это исключительно просто. А уж как это вкусно, я не берусь рассказывать. Это надо пробовать. Надо! Настаиваю! Такой хлеб не оставит равнодушным никого. Угощайтесь, угощайте! Приятного Вам аппетита!
Сырный хлеб
Источник: fotokulinary.ru
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