Fluffy sour cream bread in a multicooker

Name: Fluffy sour cream bread in a multicooker
Ingredients: 450 g flour; 20 g fresh yeast; 1 teaspoon sugar; 200 ml water; 3 tablespoons sour cream; 50 ml oil; 1 teaspoon salt; 2 teaspoons oil for greasing

Pasta/Pizza - Fluffy sour cream bread in a multicooker by Georgia O. - Recipia

Fluffy sour cream bread in a multicooker uses freshly milled flour; the top won't brown on its own. The dough with sour cream and yeast makes a soft, white loaf, and turning it halfway through the program browns the other side too. I prefer it toasted, cut into thin slices. Prep: 20 minutes. Cook: 45 minutes. Rest: 90 minutes. Total: 155 minutes. Serves: 8. About 272 kcal and 7 g protein per serving.

Ingredients

450 g flour
20 g fresh yeast
1 teaspoon sugar
200 ml water
3 tablespoons sour cream
50 ml oil
1 teaspoon salt
2 teaspoons oil for greasing

Preparation

1. Measure out 200 ml lukewarm water. Rub the yeast with the sugar until it liquefies, then dissolve it in the water and stir in 1 tablespoon of flour from the total amount. Cover the bowl and leave the yeast mixture for 15 minutes, until it has almost doubled in size. 2. Add the sour cream, 50 ml oil and salt. Gradually work in the remaining flour until you have a firm, non-sticky dough. 3. Knead the dough for 8 minutes on a work surface greased with 1 teaspoon of oil. Cover it and leave it to rise for 15 minutes. 4. Grease the multicooker pot with 1 teaspoon of oil, put the dough in it and leave it covered for about 60 minutes, until it has almost doubled in size. 5. Set the Bake program to 180°C for 45 minutes. After 25 minutes, turn the bread over, then continue baking until the program ends and the side that was at the bottom of the pot is browned.

Notes

With vegetable soup, a slice takes the place of bread at the table. Freshly milled flour can have a coarser grind than fine white flour, so the crumb will be less even; finely milled flour gives a result closer to ordinary white bread. In a cool kitchen, the final rise can take more than an hour, so let the dough get close to double in size, even if it takes longer. I start at least two and a half hours before the meal; if I double the quantity, I use two batches rather than cramming the dough into the same pot. Like sandwich bread, it slices more cleanly once cooled, and when it's hot the crumb can get squashed under the knife. You can replace the sour cream with 3 tablespoons of full-fat yogurt, but the dough still contains dairy. The flour contains gluten, and the sour cream adds dairy. Once cooled, wrap the bread and keep it at room temperature; eat it within two days.