Johnnycake with cream

Ingredients:

• 600 g of flour
• 200 ml of cream
• 150 ml of lukewarm water
• 2 flat teaspoon salt
• 20 g of fresh yeast
• olive oil for brushing
• salt for sprinkling

Directions:

First, remove the cream from the refrigerator to warm up.
Put flour on your board. The edges sprinkle with 2 tablespoons of salt.
Put a little heat 150 ml of water just to lukewarm. In water, crumble the yeast and stir to dissolve. In the middle of the pile of flour make a dent and pour water with yeast and cream.
Knead medium firm dough. If necessary, add a little more water, the exact amount depends on the quality of flour and cream.
The resulting dough knead about 15 minutes until it becomes elastic.



Make a ball, place the dough into the pot, cut him, cover.


Leave to rise an hour - two until double in bulk.

When the dough has risen remove it from the pot.

Round mold brush with oil and shape the bread.

Brush with oil and sprinkle with a little salt.


Leave to rise for another hour in the oven.



Bake at 220 ° for about 35 min.
Do not open the oven the first 20 minutes until you see a cake begins to yellow.
Leave it on the rack to cool completely.

Dobar tek!