Is Nutramax A Good Dog Food

How sexy is your the scent of freshly baked bread, which runs through the house?

If you then also remember that the loaf with the loose-juicy inside and crispy Krumme was previously kneaded by their own hands and with it the certainty is connected, for this fine specimen itself to be responsible, you feel a inner satisfaction. Somehow, something magical is baked in the bread ... Even if you fibs a little and use an instant mix. One is spared the fear of yeast cultures, called "Herbert" or "Willie" and can be left to ensure that the "delicate baking bread," shrink from which so many will succeed. The course does not mean that I have anything against completely homemade bread. On the Contrary, I admire an amateur bread that can not be distinguished from a good bakery. But before it can be all one can even dare to even the finished mixture. Even without the bread machine and Küchenrührmaschiene. The only thing you need is a little time. Because - the dough is more aromatic, the longer he goes.



I use a meisst Bauernteig-cake mix with a higher than wheat-rye flour and add to bread mix 500g add 20ml more hot water than is specified on the package. I will spare myself even to throw the food processor and stir with a spoon once sloppy in the mixture Bread Mix rum and water. Just that everything is just mixed. The whole cover airtight and provide good and 1 hour in 40 degree warm oven at top and bottom heat. Then ship in the fridge and forgotten overnight.





Preheat the next day the oven to 250 degrees and miterhitzen a large pot. If the pot is really hot (be careful Feels he is just before annealing) take from the oven and pour in the (liquid) dough. They hiss and crackle and that is good, because by the heat of the pot, the moisture evaporates in the dough and forms a crust immediately. The bread for 10 minutes at the high Hot oven, then reduce heat to 160 degrees. It needs depending on the size or another 45 to 90 minutes if I'm not sure if the bread is baked already done, I take the loaf from the pan and knock against the floor. If it sounds hollow, it is ready. Theoretically
could survive the dough in the refrigerator for several days. I know someone who is home as fresh dough in the fridge for two weeks and as required "Bread on demand" cakes.