Composition / ingredients
Step-by-step cooking
Step 1:
To start, we will prepare all the necessary ingredients. Kefir should be at room temperature. If you just took it out of the refrigerator, then heat it up a little in the microwave. I usually warm up kefir on the "Defrost" mode. So it definitely won't curl up
Step 2:
Pour the warmed kefir into the bread maker bucket. Add the egg.
Step 3:
Then you need to add vegetable oil and melted butter.
Step 4:
Then salt and sugar are sent to the bread maker bucket.
Step 5:
Add the sifted flour.
Step 6:
Make a small recess and pour yeast on top. Then select the desired mode. On my Redmond bread maker, I set the "White bread" mode, the weight is 1000 grams, the crust is dark.
Step 7:
10 minutes after the start of kneading the dough, I usually look into the bread maker to see how the process is going. Sometimes it happens that the flour remains on the walls or the dough sticks to them. With the help of a silicone spatula, I help the bread maker a little. But this time the kneading was just perfect.
Step 8:
After 3 hours and 40 minutes, a signal was heard that the bread was ready. We take it out of the bucket. We give time for the bread to cool down. I do not recommend cutting it hot.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Chicken egg - 80 kcal/100g
- Dry yeast - 410 kcal/100g
