Hop bread at home

1. Cooking yeast.

Hop cones are transferred to a heat-resistant container. We put water to boil. When it boils, pour boiling water over the hops, mix. We install a container with hops on a water bath and warm the cones on it for 20 minutes. After we remove the container from the water bath and let its contents cool down to room temperature.

When the mass cools down, filter it, squeeze out the cones - we don't need them anymore. In the resulting liquid, add granulated sugar and flour, mix well. Cover with gauze and leave at room temperature for 2 days. When this time has passed, the yeast from the hops will be ready.

For bread, you will need half a kilogram of such yeast, and the rest can be transferred to a jar, hermetically sealed and stored in the refrigerator.

2. It's time to do the opara.

In a deep bowl, combine yeast with warm drinking water. Next, add granulated sugar and salt to the mixture, mix. Sift the flour and add two thirds to a bowl with yeast. Mix the mixture thoroughly, then cover the bowl with a cloth and leave it overnight (12 hours) at room temperature.

3. We prepare the dough and bake bread.

Add the remaining flour to the dough and knead it well. We form bread from the dough. You can put it in a mold or just round it with your hands and put it on a baking sheet. Both the mold and the baking sheet should be lubricated with a small amount of vegetable oil. We leave the bread to stand in this way for 20 minutes.

At this time, turn on the oven to warm up to 200 degrees Celsius. After the specified time, we send the bread to the oven that has had time to warm up for 25 minutes. Since the time depends on the type of stove, we monitor the bread so that it does not burn. If the bread burns badly on top, but remains raw inside, we slightly reduce the temperature in the oven.

We remove the bread from the oven and cool it, after which it can be served to the table.

Bon appetit! Delicious pastries!