Bread German

Bread German Bread German Explanation and ingredients: for 1 kg of flour flour 1,000 gr. water 300 c.c. beer 300 c.c. pressed leavening " virgen" 50 gr. salt 10 gr. sugar 50 gr. Malta extract " hudson" 20 gr. dust milk 20 gr. first juice margarine or fat animal " 50 gr. Like preparing it: It puts in the amasadera or beater according to the amount that makes the flour, the beer, the first juice and the total of the water, in which, previously, disolvio the rest of the ingredients kneads until obtaining a mass uniforms silky, fine. it covers and it lets rest 1,1/2 hour. it cuts and it arms buns of 100 and to 300 grs. it lets rest during 20 minutes. it arms, it packs and it does you cut deep. it places in stove to 3 temperature c, lets puntear approximately until the double of their volume. Hornee to 180c of temperature by far steam during 40 minutes