{"id":7232,"date":"2022-10-05T15:16:53","date_gmt":"2022-10-05T13:16:53","guid":{"rendered":"https:\/\/old-argeta.cnj.digital\/en\/?post_type=magazine&#038;p=7232"},"modified":"2022-11-09T11:52:14","modified_gmt":"2022-11-09T10:52:14","slug":"toasting-bread","status":"publish","type":"magazine","link":"https:\/\/old-argeta.cnj.digital\/en\/spread-love\/items\/toasting-bread\/","title":{"rendered":"Toasting bread"},"content":{"rendered":"\n<h3 id=\"\" class=\"magazine__title col-12 col-md-8\">Ingredients<\/h3>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p>460 g white wheat flour<br \/>\n240 ml warm water<br \/>\n60 ml milk<br \/>\n25 g sugar<br \/>\n60 g butter at room temperature<br \/>\n1.5 tsp salt<br \/>\n7 g dry yeast<\/p>\n<p>You will need a 22 cm bread baking tin.<\/p>\n\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1236\" height=\"987\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/11\/2022\/10\/Toast-kruh-Argeta-recept-4-1.png\" alt=\"toasting bread\" class=\"wp-image-7350\" srcset=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/11\/2022\/10\/Toast-kruh-Argeta-recept-4-1.png 1236w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/11\/2022\/10\/Toast-kruh-Argeta-recept-4-1-768x613.png 768w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/11\/2022\/10\/Toast-kruh-Argeta-recept-4-1-150x120.png 150w\" sizes=\"(max-width: 1236px) 100vw, 1236px\" \/><\/figure>\n\n\n\n<h3 id=\"\" class=\"magazine__title col-12 col-md-8\">Dough<\/h3>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p>1. In a bowl mix together the 240 ml of warm water, 60 ml of milk, 25 g of sugar and 7 g of dry yeast.<\/p>\n<p>2. Place the bowl in a warm part of the kitchen and let it sit for 10 minutes for the yeast starter to rise.<\/p>\n\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1232\" height=\"981\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/11\/2022\/10\/Toast-kruh-Argeta-recept-5.png\" alt=\"recipe for toasting bread\" class=\"wp-image-7352\" srcset=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/11\/2022\/10\/Toast-kruh-Argeta-recept-5.png 1232w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/11\/2022\/10\/Toast-kruh-Argeta-recept-5-768x612.png 768w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/11\/2022\/10\/Toast-kruh-Argeta-recept-5-150x119.png 150w\" sizes=\"(max-width: 1232px) 100vw, 1232px\" \/><\/figure>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p>3. Mix the 1.5 tsp of salt and 460 g of flour into a large bowl and make a hollow in the centre.<\/p>\n<p>4. Pour in the yeast starter and mix.<\/p>\n<p>5. We recommend using a blending machine for kneading, since it will do the job more quickly and with less effort. It\u2019s harder to handle this dough manually because it\u2019s stickier.<\/p>\n<p>6. Knead the dough for 5 minutes, then knead into it little pieces of softened butter.<\/p>\n<p>7. Knead the dough for another 5 minutes.<\/p>\n<p>8. Cover the bowl with a shower cap or damp kitchen towel and put it in a warm spot, so the dough doubles in volume while rising \u2013 for about 1 hour.<\/p>\n\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/2022\/09\/Toast-kruh-Argeta-recept-1.png\" alt=\"\" class=\"wp-image-31994\" width=\"1000\"\/><\/figure>\n\n\n\n<h3 id=\"\" class=\"magazine__title col-12 col-md-8\">Shaping and baking<\/h3>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p>1. Shake out the dough onto a surface dusted with flour.<\/p>\n<p>2. Using your fingers, press the dough into a rectangle as long as the bread mould and 2 cm thick.<\/p>\n<p>3. Shape it into a cylindrical roll and place it in the bread baking tin.<\/p>\n<p>4. Cover the tin and wait 30 minutes for the dough to rise.<\/p>\n\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/2022\/09\/Toast-kruh-Argeta-recept-2.png\" alt=\"\" class=\"wp-image-31995\" width=\"1000\"\/><\/figure>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p>5. In the meantime, heat the oven to 180\u00b0C.<\/p>\n<p>6. Boil water in a pan.<\/p>\n<p>7. Place the dough tin and oven-safe bowl of boiling water in the oven at the same time.<\/p>\n<p>8. Bake this way for 10 minutes, then remove the water and bake it for another 15-20 minutes.<\/p>\n<p>9. In this way the toasting bread is baked for a total of 25-30 minutes.<\/p>\n\n<\/div>\n\n\n\n\n    \n<div class=\"col-12 col-md-3 offset-md-1  align-self-start\">\n    <div class=\"sidebar-cta\">\n\n                    <img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/11\/2021\/05\/Img-vsi-okusi-puranja-VB-1.png\" class=\"sidebar-cta__image\">\n        \n        <div class=\"sidebar-cta__text\">\n            <span>Which one will you use on a freshly baked bread?<\/span>\n            <a href=\"https:\/\/old-argeta.cnj.digital\/en\/argeta\/\"><span class=\"sidebar-cta__link\">Discover<\/span><\/a>\n        <\/div>\n\n    <\/div>\n<\/div>\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1231\" height=\"986\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/11\/2022\/10\/Toast-kruh-Argeta-recept-3-1.png\" alt=\"\" class=\"wp-image-7353\" srcset=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/11\/2022\/10\/Toast-kruh-Argeta-recept-3-1.png 1231w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/11\/2022\/10\/Toast-kruh-Argeta-recept-3-1-768x615.png 768w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/11\/2022\/10\/Toast-kruh-Argeta-recept-3-1-150x120.png 150w\" sizes=\"(max-width: 1231px) 100vw, 1231px\" \/><\/figure>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p>10. After baking, take the toasting bread out of the baking tin and let it cool on a rack.<\/p>\n\n<\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-layout-1 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:100%\">\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"659\" height=\"977\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/11\/2022\/10\/Toastbrot-Argeta-rezept6.png\" alt=\"toasting bread Argeta\" class=\"wp-image-7355\" srcset=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/11\/2022\/10\/Toastbrot-Argeta-rezept6.png 659w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/11\/2022\/10\/Toastbrot-Argeta-rezept6-150x222.png 150w\" sizes=\"(max-width: 659px) 100vw, 659px\" \/><\/figure>\n<\/div>\n<\/div>\n\n\n\n<figure class=\"wp-block-pullquote has-border-color has-small-font-size\" style=\"border-color:#e16a03;border-radius:50px;border-style:solid;border-width:2px;font-style:normal;font-weight:400\"><blockquote><p>&nbsp;&nbsp;&nbsp;&nbsp;If you share this recipe, don&#8217;t forget to add #ArgetaBread \ud83d\ude09&nbsp;&nbsp;&nbsp;<\/p><\/blockquote><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp;&nbsp;&nbsp;&nbsp;If you share this recipe, don&#8217;t forget to add #ArgetaBread \ud83d\ude09&nbsp;&nbsp;&nbsp;<\/p>\n","protected":false},"featured_media":7360,"menu_order":0,"template":"","magazine-category-api":[16],"magazine-secondary-api":[53],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Recipe for toasting bread \/ Argeta. 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