Good, long-lasting bread

Ingredients for Good, long-lasting bread

Instructions for Good, long-lasting bread

To prepare the Good, long-lasting bread recipe, please follow these instructions:

The yeast is stirred in a little of the cold water, then add the rest of the water and salt the melting types are added and the dough is well kneaded. You must find the melting types a little easier. I like this combination. It must be a little tight.

The dough is put in the refrigerator overnight or at least 6 hours.

Form the dough for flutes or buns, turn on the oven and allow them to adhere while the oven is warming up to 250 degrees C. alm. oven.

Put the plate in and pour a cup of boiling water into the bottom of the oven, and the bread will have a nice crisp crust. Let them bake 10 minutes and then turn down to 200 degrees C. alm. Oven and give them 20 minutes more.

tips:
Use the bread for starters or with a well-stocked emment taler. Use it to swallow sauce up with or on the food package, or, or .....