The tradition of toasting bread is as old as this wonderful product itself.
On a fire, over coals, in a frying pan - as soon as they don’t try to do it.
And today we will dip it in milk before frying.
Why - you will find out a little lower, the minimum products will go away, and they are listed in the recipes, so for now, think better: how many kids will fit in your kitchen, and make a list of rosy croutons lovers.
Bread in a pan in milk - general principles of cooking
1. It is best to use slightly stale white bread or rich baked goods. Fresh crumb quickly absorbs milk, and after cooking it may not be fried enough. Bakery products cut into medium-sized slices with a thickness of 0.6 cm to one centimeter or take already cut into pieces.
2. Milk is used to moisten the bread before toasting and greatly affects the flavor ready meal. Usually milk is mixed with raw eggs and salt. For making sweets dessert dish sugar is added to it. To diversify the taste, the milk mixture is mixed with fruits, cheese or herbs. Often soaked in regular milk When roasting bread, put fruits stewed with sugar and bring to readiness, languishing under the lid.
3. To fry bread in a pan in milk, it is best to take a thick-walled "grandmother's" pan or a modern one with a non-stick coating. It is important to warm the bowl and oil well so that the milk mixture does not spread, but immediately fixed on the pieces.
4. Oil can be taken both butter and vegetable, but it is best to use a mixture of fats. Be sure to keep an eye on the amount of oil in the pan. With a lack of fat, bread can burn, and with a large amount of it, it can turn out to be unnecessarily fat. The fire must be moderate, otherwise the butter and crumbs in it will scorch, and the fried bread will have an unpleasant rancid taste.
Bread in milk in a pan - "Sweet toast"
Ingredients:
Half a loaf;
Half a glass of pasteurized milk;
50 gr. granulated sugar;
A quarter glass of drinking water.
Cooking method:
1. Cut the loaf into centimeter-thick slices.
2. In hot water dissolve the granulated sugar until it is completely dissolved and pour milk into the syrup, stir.
3. Pour high-quality vegetable oil into a thick-walled pan so that it completely covers the bottom, and heat it well.
4. Dip a piece of loaf on one side into the milk, then quickly turn it over to wet the other side and immediately put it into the pan. You need to do everything very quickly so that the bread crumb does not have time to get wet.
5. When the bottom side of the slice soaked in milk turns golden, turn the slice over and fry the other side.
Bread in milk in a pan with an egg
Ingredients:
Two eggs;
Pasteurized 3.2% milk 100 ml;
Two tablespoons of sugar, sand;
Refined oil, best sunflower;
Creamy "Peasant" oil for frying.
Cooking method:
1. Cut the loaf into thin slices.
2. In a small bowl, lightly shake the eggs, add granulated sugar, pour in the milk and, mixing thoroughly, bring the mixture to a smooth consistency.
3. Put a little butter in the pan, add a little refined vegetable oil to it and heat the mixture of fats well over low heat.
4. Dip the slices of bread in the sweet milk mixture and fry on both sides until lightly browned.
Bread in milk in a pan - "Dessert croutons with honey"
Ingredients:
Four eggs;
120 ml cow's milk;
Stale loaf - 8 pieces;
Two teaspoons of crushed cinnamon;
Small orange;
natural butter for frying;
Fresh raspberries, currants, pieces of fruit can be.
Cooking method:
1. Scald an orange with boiling water and scrape the zest from it with a fine grater.
2. Whisk the eggs in a bowl until smooth.
3. Mix warm, not hot, milk with cinnamon and orange peel. When the mixture has cooled, gently, stirring constantly, add eggs to it.
4. Lightly dip a piece of loaf on both sides in the milk mixture and let it soak a little by placing the slice on a plate or cutting board. You can cook 2-3 pieces at a time, it all depends on the size of the pan.
5. While the bread is soaking, melt and heat the butter in a pan. Then put the bread soaked in cinnamon milk into the hot fat and fry on each side until it turns golden.
6. When serving, drizzle the croutons with honey and serve with fresh berries or chopped fruit with a cup of tea or coffee.
Bread in milk in a pan - "Apple croutons with sour cream"
Ingredients:
White wheat bread or a loaf - 200 gr.;
70 gr. butter;
Half a glass of 20% sour cream;
Two small apples;
Spoonful of sugar;
100 ml of milk of any fat content;
A small pinch of cinnamon.
Cooking method:
1. Cut the bread into thin slices. Peel the apples and cut the fruit small cubes.
2. Melt a spoonful of butter in a frying pan over medium heat and dip the apple slices into it. Add a spoonful of granulated sugar, sprinkle with cinnamon. Mix well, simmer under the lid until the pieces are completely softened, cool.
3. Put a little butter and vegetable oil in a clean pan, heat it up. Place slices of bread moistened with milk into the hot mixture of fats.
4. When the underside is well browned, turn over, brush with sour cream and put a little stewed apples. Put a little more sour cream on top and cover the pan with a lid.
5. Reduce the flame level to a minimum and sweat the croutons for five minutes. Then put out the fire and hold under the lid for three minutes.
Bread in milk in a pan - "Cheese toasts"
Ingredients:
16 slices of white, slightly dried bread;
100 gr. mild hard cheese;
Two eggs;
Two spoons of sour cream;
120 ml pasteurized milk.
Cooking method:
1. Grate the cheese with the smallest grater. Press the garlic with a press or grate it, like cheese, into a fine grater.
2. Pour the eggs into a separate bowl, add a little salt and beat, but not much, just enough so that the yolks evenly mix with the whites.
3. Pour the eggs to the chopped cheese, add sour cream, garlic and mix thoroughly.
4. Quickly dip slices of bread in milk, remove and leave for a minute so that it is well absorbed. Do not soak all the bread at once, it is enough to first prepare only three slices or be guided by the size of the pan and do not prepare more bread than you can toast at one time.
5. Roll the pieces moistened with milk in the cheese mixture and fry in vegetable oil until lightly blushed.
6. If the mixture is too thick and cannot be rolled over the bread, spread the cheese in a thin layer on one side and fry it first. Then grease the other side of the slice with the cheese mass, turn over and fry.
Bread in milk in a pan - "French banana toast"
Ingredients:
Four thin large slices of bread (white);
One banana;
A teaspoon of sugar;
Half a teaspoon of vanillin;
One egg;
Half a glass of milk;
Powdered sugar - 1/2 tbsp. l.;
Homemade butter, butter - 60 gr.
Cooking method:
1. Grate a banana on a fine grater, pour an egg into the resulting puree, add vanilla sugar, sweeten with regular and stir thoroughly.
2. Pour milk into a wide deep plate.
3. Melt the butter in a frying pan over moderate heat.
4. Quickly dip both sides of each bread slice into the milk, then into the banana mixture, and immediately place in the skillet.
5. First fry one side for two minutes, then turn over and fry the second.
6. Do not use intense fire, otherwise the butter will burn and the toast will become unpleasant and rancid in taste.
7. Sprinkle the finished toasts powdered sugar and serve with honey or sour cream.
Bread in milk in a pan - "Spicy croutons with herbs and suluguni"
Ingredients:
200 gr. stale loaf;
Half a glass of milk;
Eggs - 3 pcs.;
White flour - 60 gr.;
150 gr. unsmoked suluguni;
Fresh parsley - a few branches;
Spices - to taste.
Cooking method:
1. Grate Suluguni on a medium grater, chop the parsley with a knife. Cut the loaf into slices no more than 0.6 cm thick.
2. Introduce flour, eggs into milk and beat everything well.
3. Add spices of your choice, a little salt, chopped parsley, cheese and mix thoroughly.
4. Moisten the sliced \u200b\u200bloaf in batter on both sides and fry in vegetable oil until golden brown.
Bread in milk in a pan - cooking tricks and useful tips
Using only milk to moisten the bread, you need to quickly dip the slices of bread into it so that the crumb does not have time to absorb too much. Soaked bread will stick to the pan and burn.
You can take any oil for frying, and if there is no oil, it will do. creamy margarine.
Vegetable oil always leaves less than butter, but when fried in butter, the crispy crust turns out to be more tender.
Milk, if desired or necessary, can be replaced with other dairy products. For example, sour cream will add more splendor to the croutons cooked from bread in a pan, kefir will give a more tart taste, and cream will saturate the pieces with a more refined aroma.
The first bites always come out a little more oily. To remove excess fat, lay the fried first slices on a disposable towel.
If you want bread fried in milk, but there is no stale bread, dry a little fresh sliced \u200b\u200bin slices in the oven and use after cooling.
It would be unfair to bypass one more recipe. Perhaps he will like it more than those described above, since it was from him, most likely, that the tradition of frying bread in milk in a pan began. You need a rough "gray" loaf of second-grade flour. Cut into pieces, a centimeter thick, cover with a sheet of paper and leave overnight. In a mortar, crush and grind a couple of garlic cloves, salt, add two pinches of black and one red pepper, stir and put quite a bit on the slices of bread on one side. Dip the other side into milk. Soften a tablespoon heavy cream or homemade butter, grate 70 grams of dried cheese there. In a frying pan, melt the fat from the fat, set aside the greaves, drain the lard. You will have to fry everything very quickly, so prepare sharp slices in advance. Pour 1-2 large spoons of lard into a preheated pan, dip a suitable number of garlic slices into the milk with the ungreased side and put them down into the pan. As soon as browned - turn over and put half a teaspoon of the cheese-butter mixture, smooth. Let the other side brown as well.
The next two recipes will be devoted not only to delicious and simple recipes, but also the processing of dairy products, which for some reason have accumulated a large number of in a refrigerator. Today we will talk about milk. We prepare various porridges for our youngest son on it, using only fresh raw materials. Therefore, in the refrigerator quickly accumulates good milk that needs to be reported somewhere. We started with and. Now, having experience, we decided to try baking bread with milk. It is worth noting that the result exceeded all expectations. And the process was not at all laborious.
400 gr. or two glasses of milk
550 gr. or three and a half cups of flour of the first grade (the amount of flour may vary slightly, the goal is to get the desired dough consistency)
two teaspoons of salt (without a slide)
three tablespoons of sugar
one pack of dry yeast (11 gr. I have Saf Moment)
vegetable oil - 50 gr per dough, plus for greasing the baking sheet
Making bread with milk:
Pour milk into a saucepan. Heat it up a little, to a temperature not higher than 40 degrees Celsius. Add to it part of the flour (no more than half), all the yeast, all the sugar and all the salt. Mix these ingredients thoroughly until liquid dough. For mixing, it is convenient to use a wooden spatula. IN batter add vegetable oil.
Add flour to the batter in small portions and knead the dough until the consistency is at which it slightly sticks to the fingers. At the same time, the dough remains “light”, not steep to the touch. It is better to put a little less flour than more. And to simplify kneading the dough, grease your hands vegetable oil. Ready dough grease the top with vegetable oil, put in a pan, and cover the pan itself with a clean towel. Leave the dough to rise for one hour.
When the dough has risen, prepare the baking dish. I used a frying pan with a diameter of 26 cm. It must be thoroughly greased with vegetable oil. Knead the risen dough well again, ideally without adding flour. It becomes elastic and very elastic. Something like a balloon. Put the kneaded dough into a baking dish, grease with vegetable oil on top. You can make several cuts at the top. Put the form with the dough in the oven, heated to a temperature of 50 degrees Celsius. Put a container of water in the oven, somewhere under the bread. Let the bread rise for 40 minutes. Then turn on the heating of the oven to 200 degrees Celsius. After 25-30 minutes after turning on the heat, you can put another baking sheet on top, above the bread, so that the crust does not burn. In this case, the temperature of the oven can be reduced to 180 degrees Celsius. Bake bread for another 10-15 minutes. Sprinkle the finished bread with water, cover with a clean towel and let cool.
Bread with milk turned out very tasty. At the same time, on the second day, it did not get stale at all and became even tastier. I wanted to weigh the resulting loaf when it cools down, but I didn’t see it. Unable to resist the smell, one of the family tried it very well. Bon appetit!!!
The recipe for your first home-baked bread should be simple and straightforward, so don't jump right in. complicated recipes requiring certain skills. It is on the success of this baking that the further desire to bake bread on your own will depend. I offer a very simple recipe, especially for beginners - bakers, with simple and not tedious preparation of homemade bread.
Let me explain why you need to start your acquaintance with homemade bread with a careful choice of recipe. Firstly, the bread must be yeast-leavened - this is the simplest and most quick baking. Secondly, in order to remember the taste of the first self-baked bread, choose pastries with milk - then the bread will turn out tender, and you will remember your undertaking with pleasure. Thirdly, it is better to do the first baking with steam, and not every bread loves it. In this recipe, all three conditions are met, so success is guaranteed.
Required products
550 grams of flour
300 ml. milk
1.5 teaspoons dry yeast
3 tablespoons of sugar
3 tablespoons butter
1.5 teaspoons salt
Making homemade bread
Milk needs to be warmed up a little room temperature. Mix yeast with a spoonful of sugar and pour in a little milk. Wait until bubbles appear on the surface.
Add butter to warm milk, stir until butter is completely melted. Pour in the yeast.
Mix the sifted flour with sugar and salt, pour milk with yeast and butter into it and mix with a wooden spatula. You should get a heterogeneous, lumpy mass.
Now start kneading the dough. You need to knead vigorously, but not for long. After about five minutes, the dough will become almost homogeneous, smooth. When you feel that it becomes soft, pliable, elastic and stops sticking to your hands, the dough is ready. At the end of the kneading, air bubbles will appear under the palm of your hand - this is a 100% guarantee of a well-kneaded dough.
Roll the dough into a ball and place in a greased pan. It must be covered with a thick cloth and put in a warm place for an hour and a half. During this time, the dough will rise well and double in size.
Put the risen dough on a greased table and form an oblong or oval loaf. Carefully place the bread on a greased baking sheet sharp knife shallow cuts, cover with a towel and let go. This will take approximately an hour.
The oven must be preheated to 200 degrees before baking. When the bread comes up, 10 minutes before sending it to the oven, put a small container of water on the bottom of the oven. Bread is baked for 30 - 35 minutes at a temperature of 200 degrees. Ready to transfer to a wire rack and let the bread rest for about 20 minutes. After that, you can take a sample. Bon appetit!
Increasingly, housewives prefer homemade white bread. There are many recipes for such baking. Bread is kneaded with milk, curdled milk, sour cream or plain water, but in any case it turns out to be incredibly tasty.
White bread in the oven - the basic principles of cooking
To make classic white bread, you will need flour, yeast, salt and water. From the listed ingredients, the dough is kneaded, allowed to approach and baked. White bread base Wheat flour top grade. By replacing certain products, you can get new taste baking. So, water can be replaced with milk, kefir or yogurt, and yeast can be replaced with sourdough. Eggs, vegetable or butter fat, spices, etc. are added to the dough.
Particular attention should be paid to yeast. Their quality determines how successful baking will turn out. It is better to use a live product, but if you could not buy one, you can use dry yeast.
The dough is kneaded exclusively by hand, even if you used a food processor for this, at the end you still need to knead it yourself for two to three minutes. It is placed in a deep container and left to rise warm for a couple of hours. Then you need to knead the dough a couple of times, but you need to do this with light movements, just releasing air from it, if you knead, the bread will not turn out lush.
From ready dough form a round or square bread, leave to proof, and then bake for an hour.
Today, many housewives use bread machines for kneading and baking. Of course, this is convenient, but hand-kneaded bread is much tastier.
Recipe 1. White bread in the oven
Ingredients
half a kilogram of flour;
a bag of dry active yeast;
table salt - 10 g;
350 ml of purified water.
Cooking method
We dissolve the yeast in a small part of warm water, pour in the rest of the water and salt. Sift the flour through a fine sieve into a bowl. Make a well in the center and pour water with yeast into it. Gradually we collect the flour into a liquid mixture and knead the dough. We spread it on the table and continue to knead it until the dough is smooth and uniform. We do not add flour!
Now sprinkle the table with flour and form a ball from the dough, wrapping the edges towards the center. Then turn it over and fold the edges. We coat the bowl with vegetable oil and place the dough in it. We put in a warm place for an hour and a half, covered with a towel
We shift the dough, having previously kneaded it, into a mold or on a baking sheet, leave it for proofing. When it rises enough, we send it to the oven at 180 C, heating it to 180 C. Bake for about forty minutes.
Recipe 2. White bread with semolina
Ingredients
250 ml of serum;
50 g of semolina;
50 ml of vegetable oil;
50 g white sugar;
20 g sesame;
5 g instant yeast;
one and a half stack. flour of the highest grade;
5 g of kitchen salt.
Cooking method
Warm up the serum. Dissolve yeast, salt and white sugar in it.
Add sesame seeds and semolina. We stir. Sift the flour twice through a fine sieve. Pour it into the semolina mixture in small portions and stir. Continue kneading, pouring in oil, until the dough acquires a uniform smooth consistency. We leave the ball of dough warm for several hours, covered with a kitchen towel.
Knead the dough and put it in a greased form with vegetable oil. Dust the top with flour and leave to proof for 20 minutes.
We send the form to the oven, after turning it on, at 180 C. We check the readiness of baking with a wooden stick.
Recipe 3. White bread with milk
Ingredients
650 g flour;
10 g sesame;
50 g butterfat;
two eggs;
milk - 150 ml;
5 ml vegetable oil;
150 ml of purified water;
10 g active dry yeast;
kitchen salt - two pinches.
Cooking method
Put the butter in the milk and heat it up a little. Pour in the yeast, stir and leave for half an hour so that they “wake up”.
Sift the flour twice through a fine sieve, combine with the rest of the dry ingredients, except for sesame seeds and mix. Pour the dry mixture into the dough, pour in the vegetable oil and add the beaten egg. Knead a dense pliable dough and leave for several hours in a warm place, covered with a towel. Let's do it a couple of times.
We form round bread from the finished dough, put it on a baking sheet, sprinkle with sesame seeds and leave for half an hour so that the dough comes up. We send the bread for forty minutes in the oven. We bake at 190 degrees.
Recipe 4. White bread on yogurt "Night"
Ingredients
fast acting yeast- a sachet;
550 g wheat flour;
5 g table salt;
400 ml curdled milk.
Cooking method
Sift the flour through a fine sieve. We combine it with curdled milk, salt and yeast. We knead the dough. It will slightly stick to the palms. We collect it in a ball and place it in a bowl greased with vegetable oil. Leave overnight, covering the bowl with cling film.
Dust a work surface lightly with flour, place the dough on it and knead lightly. We collect the edges to the center, forming a ball. Lubricate the bowl with vegetable oil, cover and leave for forty minutes.
After the allotted time, carefully turn the bowl with the dough onto a baking sheet covered with parchment.
We heat the oven to 220 C. We put a baking sheet in it and bake bread for a quarter of an hour. Then reduce the temperature to 180 C and bake for another half an hour. Transfer the bread to a wire rack, cover with a clean cloth and let cool.
Recipe 5. White bread in the oven with cheese
Ingredients
50 g Parmesan;
7 g dry yeast;
thyme - a branch;
wheat flour - 270 g;
50 ml of olive oil;
a glass of warm drinking water;
two pinches of table salt.
Cooking method
Pour yeast warm water and stir. In a separate bowl, sift the flour three times. We connect it with olive oil, salt, finely grated Parmesan cheese and chopped thyme sprig. We stir well.
Pour a little yeast diluted in water into the dry mixture and knead the dough. Cover the bowl with clingfilm and leave the dough overnight.
We divide the dough into three parts. We form rectangles. We stretch each part on a cutting board, take the ends and fold them in the center. The procedure is repeated three times. Place on a baking sheet lined with parchment paper and brushed with oil. We leave for a couple of hours.
We turn on the oven at 250 C. We put dishes with boiling water on the bottom. Place a baking sheet on the middle level. Bake for 20 minutes. Put the finished bread on the wire rack, cover and cool.
Recipe 6. White bread with cracklings
Ingredients
half a glass of milk;
7 g yeast;
salt;
egg yolk;
a pinch of sugar;
wheat flour;
30 ml of vegetable oil;
30 g undercut or bacon.
Cooking method
Dissolve yeast, granulated sugar and salt in warm milk. Add some flour and knead the dough. Keep warm until the yeast activates.
We cut the undercuts or bacon into small pieces and fry in a preheated pan until the state of cracklings. Let cool and add them to the bowl. Pour in vegetable oil and gradually introduce the sifted flour. Knead not a liquid, but not a steep dough.
We coat the form with oil. We spread the dough in it and leave it for a couple of hours to approach. Brush the top of the bread with egg yolk.
Preheat the oven to 180 degrees. We put the form with the dough in it and bake until cooked. Check with a toothpick or wooden stick.
Recipe 7. White bread with chickpeas and wild garlic
Ingredients
700 g wheat flour;
a bunch of dill and parsley;
spoiled milk- 250 ml;
40 ml vegetable oil;
150 g wild garlic;
warm filtered water - half a glass;
chickpeas - 200 g;
pressed yeast - 20 g;
two pinches of table salt;
50 g white sugar.
Cooking method
Wash chickpeas and soak overnight. Then we wash it again and boil until soft. Cool down.
warm water pour into a bowl, add yeast, 100 g flour and sugar. Stir and leave the dough to come up. As soon as the dough rises with a cap, salt and, gradually adding the remaining sifted flour, knead the dough.
We wash the wild garlic, finely chop and send it to the dough. Put the chickpeas here and pour in the oil. Mix and keep warm. When the dough rises, add chopped greens. We stir.
We spread the dough in a buttered form. Cover it and let it rise. We heat the oven to 180 C. We put the mold in it and bake for an hour.
Use only high quality flour for bread. Be sure to pass it through a fine sieve at least twice to oxygenate it.
Dissolve yeast only in warm liquid, in no case in boiling water, otherwise they will die.
Bread can be sprinkled with sesame seeds, sunflower seeds or poppy seeds.
To keep the crust of bread soft, sprinkle hot pastries with water, cover with a towel and let cool.
What could be better than fresh fragrant bread? Only bread cooked at home with love, absorbing the warmth of your hands! This recipe for bread with milk should not cause difficulties in preparing even inexperienced bakers. Recommended to try!
Publication author
I loved cooking as a student. In the same years, from various trips to different countries began to bring and collect cookbooks, of which a collection of more than 100 books is currently assembled. And with the move to Italy, the active development of new gastronomic "secrets" began. Living in this country and not loving cooking is almost impossible! Appreciates affordable and tasty everyday cuisine, shares only proven recipes! He prefers to live according to the principle "Happiness is when there is for whom and from what to cook." Happy wife and mother of two daughters.
- Recipe author: Irina Proshunina
- After cooking, you will receive 1 pc.
- Cooking time: 2 hours 45 minutes
Ingredients
- 360 gr wheat flour
- 1 tsp instant dry yeast
- 3 tsp sugar
- 1.5 tsp salt
- 120 ml milk
- 10 gr butter
- 130 ml water
Cooking method
Prepare the ingredients.
In a large bowl, mix dry ingredients: sifted flour, yeast, sugar and salt.
Bring the milk almost to a boil. Add 10 gr. oil and let it dissolve completely. Add water to milk mixture. As a result, the liquid mixture should be warm, not hot.
Combine wet and dry ingredients, mix thoroughly. Let stand for 10 minutes, then knead the dough with your hands, in a mixer with a hook attachment or in a bread machine.
Roll the dough into a ball, put in a bowl greased with vegetable oil and cover with cling film. Remove to a quiet place on the rise for 1.5 hours.
During this time, the dough will increase in size by 2-3 times.
Punch down the risen dough and place on a floured work surface. Divide into 3 equal parts and roll into balls, lay on the table with the seam down, cover with a towel and let stand for 5 minutes.
Lay each piece of dough seam side up in front of you. Roll out with a rock. Fold both edges to the center with an overlap along the long side and once again go over the dough with a rolling pin.
Roll up. Do this with all three pieces of dough.
Place the rolls in a rectangular baking dish, previously lightly oiled and sprinkled with flour. Cover with foil and leave to proof for another hour.
Turn on the oven to heat up to 190 degrees. Before baking, brush the bread with milk at room temperature and sprinkle with a little flour.
Bake in the middle of a preheated oven for 35 minutes. Cool the finished bread on a wire rack.
Homebaked bread ready. Bon appetit!
