This bread is great for kids and those cold winter nights when you just want to have a warm cup of tea, a cuddle blanket and a house full of fresh baked bread smell. It is easy to make and it will last you a few days, if you keep it in a paper bag covered with a cotton cloth.
- 500 g or 18 oz of plain flower
- 1 bag of dried yeas
- Half of the cup of sour cream
- 100 ml or 3,38 oz of oil
- 200 ml or 7,76 oz of water or milk
- 1,5 tea spoon of salt
- 1 tea spoon of sugar
- Melt the yeas, sugar and 1 spoon of flower in a little bit of warm milk or water. Leave in a warm place to activate the yeast.
- I a deep bowl mix the flower and salt
- Warm the rest of the milk (water) together with the oil and mix in the sour cream. The mixture should be lukewarm.
- Add the activated yeas to the flower together with the milk (water), oil and sour cream mixture and make a dough.
- Transfer the dough on the work surface and work on it until it does not stick to the surface.
- Return the dough to the bowl, cover it the kitchen cloth and leave it in a warm place for an hour so the dough can grow.
- After the dough has grown, knead it again and tear the dough in to small pieces. Between your palms, make small balls. It is not necessary that the balls be of the same size. The “Bubble” come into play just when all balls are different.
- Placed densely next to each other in a baking pan or mold that has been buttered. Cover and leave to rise for the next 40 minutes. (I have baked in a ceramic bowl 25×18 cm.)
- If you want, you can brush the milk with the brush and sprinkle with sesame seed and poppy over the “bubbles”
- Bake for 20 min at 200°C or 392°F
- After it is done brush it with the butter while is hot and let it cool of for a bit. Enjoy.