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@y.o77779: #يوسف_النجدي #yuosef7779 #اكسبلور #الدمام_الخبر_الشرقيه_الاحساء_الهفوف #اكسبلور

y.o77779
y.o77779
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Region: SA
Tuesday 21 October 2025 22:55:26 GMT
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alanoudsaud50
Alanoud saud :
حسبي الله ونعم الوكيل عليهم
2026-07-15 22:29:46
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liiiua.lux0
امل 🤍🤍 :
حسبي الله ونعم الوكيييييييييل
2026-01-29 02:58:41
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basel.9.1.9
𝐵𝐴𝑆𝐸𝐿 :
❤
2026-01-11 08:37:49
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Chủ quán: 💃🕺💃🕺💃. Nhân viên: ✋🏻✊🏻✋🏻✊🏻✋🏻✊🏻🆘 #xanhcoffee #xanhespresso #xuhuong #viral
Chủ quán: 💃🕺💃🕺💃. Nhân viên: ✋🏻✊🏻✋🏻✊🏻✋🏻✊🏻🆘 #xanhcoffee #xanhespresso #xuhuong #viral
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Coffee Tin Bread. Completely fell in love with baking bread in coffee tins. Perfect for hamburgers and jafles as well as everyday bread. 900g dough per tin works perfectly. Just sounds more economical to me for Jafels, thick slices for Hamburgers, works well for fried egg on toast and it also fits perfectly in single toast. I baked these loaves in 750g coffee tins. Method: 1.4 kg White Bread Flour. 1.5 packet (15g) instant yeast. 30ml sugar. 3 tablespoons of butter. 3 full teaspoons of salt. 1 egg. Half a cup of whole cream milk powder. 700ml lukewarm water. Mix sourdough with 300ml of the water, 30ml of sugar and 200g of bread flour. Cover with plastic wrap or wet cloth and leave overnight to do its magic. Next day: Mix the sourdough mixture with the rest of the ingredients and knead for about 10 minutes by hand or with a mixer until the dough comes together nice and is elastic. Roll into a ball, brush all over with soft butter or oil, cover and let rise until at least twice the size. Knead and weigh in 900g portions. Roll oval, grease well with butter and place in well buttered or use non stick food spray to grease the 750g coffee tins. Cover and let rice stick out to just above the tin. Preheat the oven at 220°C for 5 minutes and turn the oven down to 180°C. Bake for 40 minutes. I let bread cool minus the Cap (top crust is baker's sense, still warm with thick butter) and cut into slices and freeze. Should get about 12 slices per loaf. Remove from fridge as needed because that way it stays fresh. Yes, and there will be dough left over. You can store this in a plastic bag in the fridge for later use for Focaccia or buns or whatever. Enjoy!
Coffee Tin Bread. Completely fell in love with baking bread in coffee tins. Perfect for hamburgers and jafles as well as everyday bread. 900g dough per tin works perfectly. Just sounds more economical to me for Jafels, thick slices for Hamburgers, works well for fried egg on toast and it also fits perfectly in single toast. I baked these loaves in 750g coffee tins. Method: 1.4 kg White Bread Flour. 1.5 packet (15g) instant yeast. 30ml sugar. 3 tablespoons of butter. 3 full teaspoons of salt. 1 egg. Half a cup of whole cream milk powder. 700ml lukewarm water. Mix sourdough with 300ml of the water, 30ml of sugar and 200g of bread flour. Cover with plastic wrap or wet cloth and leave overnight to do its magic. Next day: Mix the sourdough mixture with the rest of the ingredients and knead for about 10 minutes by hand or with a mixer until the dough comes together nice and is elastic. Roll into a ball, brush all over with soft butter or oil, cover and let rise until at least twice the size. Knead and weigh in 900g portions. Roll oval, grease well with butter and place in well buttered or use non stick food spray to grease the 750g coffee tins. Cover and let rice stick out to just above the tin. Preheat the oven at 220°C for 5 minutes and turn the oven down to 180°C. Bake for 40 minutes. I let bread cool minus the Cap (top crust is baker's sense, still warm with thick butter) and cut into slices and freeze. Should get about 12 slices per loaf. Remove from fridge as needed because that way it stays fresh. Yes, and there will be dough left over. You can store this in a plastic bag in the fridge for later use for Focaccia or buns or whatever. Enjoy!

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