Leba Bread

Name: Leba Bread
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Flour; 2g yeast; 260g Pumpkin puree; 70g Corn oil; 50g Sugar; Some Coconut

by Gluttonous

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

"Leba" is a Russian transliteration and is Russia's staple bread. The small one weighs 1 catty, and the big one can reach more than 3 catties. It is sweet and sour, soft and crispy, simple to store and easy to eat. The outer shell is hard, its taste is sweet and sour, and the outside is charred and soft inside. The [Leba bread] I baked is smaller because it is limited by the oven, and it is an improved "Leba".

Ingredients

500g Flour
2g Yeast
260g Pumpkin Puree
70g Corn Oil
50g Sugar
Some Coconut

Leba Bread

1. Put pumpkin puree, corn oil, and sugar into the bread bucket; put the flour, and finally put the yeast powder. Start the dough-making program. Knead out the fascia after mixing the dough for about 30 minutes. Take out the dough to reunite, cover it with plastic wrap, and ferment it once

2. Fermented to more than 2 times larger

3. Take out the dough and knead it to exhaust air

4. Divide evenly into 3 small doughs

5. Take a dough and knead it evenly, stretch it, and shape it into a green body

6. Make 3 doughs in turn into greens, put them in a baking tray, and cover with plastic wrap for secondary fermentation

7. Fermented to about 2 times the size

8. Use a razor blade to cut the incision one by one

9. Sprinkle a layer of coconut paste evenly

10. The oven is 200 degrees. Bake the middle and lower layer for 25 minutes.

11. Take out the baking tray and let cool before serving.

Tips:
1. The amount of yeast powder can be increased according to room temperature. Increasing the amount of yeast powder can speed up the fermentation speed.
2. The temperature and baking time of the oven are for reference only.