White Toast

Rania El-HassanCuisinier

Ingrédients

• 3 3/4 cups flour
  3.8 cup
• 2 tablespoons ghee
  2 tablespoon
• 1 1/2 teaspoons yeast
  1.5 teaspoon
• 3 tablespoons sugar
  3 tablespoon
• 3 tablespoons oil, for greasing the dish and tray
  3 tablespoon
• 3/4 teaspoon salt
  0.8 teaspoon
• 1/4 cup warm water
  0.3 cup
• 1 cup very hot water
  1 cup

Mesures

1. 1

   Mix the hot water with the ghee, sugar, and salt in a bowl until the ghee melts, and let the mixture cool slightly.

   Matériel requis:

   Bol de mélange

   5 minutes
2. 2

   In another bowl, mix the yeast with the warm water until the yeast dissolves, and let the mixture sit for 10 minutes, ensuring to keep the water warm.

   Matériel requis:

   Bol de mélange

   10 minutes
3. 3

   Add the yeast mixture and one and a half cups of flour to the ghee mixture, and mix with a hand whisk or spoon.

   Matériel requis:

   Bol de mélange

   5 minutes
4. 4

   Gradually add the remaining flour to the previous mixture while continuously stirring.

   5 minutes
5. 5

   Knead the mixture by hand on a floured surface for 5-10 minutes.

   10 minutes
6. 6

   Place the dough in a deep dish greased with oil, cover it, and let it rise in a warm place until it doubles in size.

   10 minutes
7. 7

   When the dough has risen, punch it down to release the air, then knead for two minutes.

   2 minutes
8. 8

   Roll out the dough and then roll it into a Swiss roll shape.

   Matériel requis:

   🍳

   Rolling Pin

   5 minutes
9. 9

   Place the dough in a greased tray and let it rise again for about a quarter of an hour, or until it increases in size and rises above the level of the tray.

   15 minutes
10. 10

    Bake in a preheated oven at 170-180 degrees Celsius for 25-30 minutes, then remove from the oven to cool and serve.

    Matériel requis:

    Four

    30 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques