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Leba (Russian: lebedyanka) is a traditional Russian bread characterized by a crispy crust on the outside and a soft interior with a fragrant flavor. Here's a simple recipe and recipe for Leba:
Material:
Bread: 500 grams.
Water: 300 ml.
Yeast: 5 grams.
Salt: 5 grams. Sugar: 10 grams.
Vegetable oil: 2 tablespoons.
Milk: to taste (for brushing surface).
Method:
1.*Prepare the dough**: Combine the bread flour, water, yeast, salt and sugar to knead into a smooth dough. Add vegetable oil and continue kneading until the dough has completely absorbed the oil.
2.*Fermentation**: Place the dough in a warm place, cover it with a damp cloth or plastic wrap, and let it rise until it expands about twice in volume.
3.*Divide**: Divide the leavened dough into several equal portions, about 50 grams each, round and place on a baking sheet.
4.Secondary Fermentation: Allow the dough to rise again on a baking sheet until the volume expands again.
5.*Brush with milk**: Lightly brush the surface of the dough with a layer of milk, which will give the leba a nice golden brown color during the roasting process.
6.Bake: Preheat the oven to 200 degrees Celsius, place the baking sheet in the middle of the oven and bake for about 15-20 minutes, or until the surface is golden brown and crispy.
7.*Cooling**: Take out the baked lieba and place on the rack to cool.
Notes:
The fermentation time will vary depending on the temperature and humidity, so please adjust it according to the actual situation.
The baking time also needs to be adjusted according to the size of the leba and the actual situation of the oven.
This way, you can make a delicious Russian leba at home. Remember to observe the color of the leba during the roasting process to avoid burning. Enjoy your baking time!