How to make the famous dough "Drowned"

The dough with a terrible title "the Floater" has a long and very interesting history. Rather, it is not even a recipe and technology of cooking. It is known that dough to rise put either in heat or in the cold. In those days, when there was no refrigerators, it was logical to immerse kom kneaded bread in cold water. After some time the dough was saturated with carbon dioxide and floated to the surface – this was the signal that the dough "came". Thus the dough was "stoked", and then waited, when it will emerge – hence the name. Yeast dough "Floater" is a universal: it is "appropriate," suitable for baking cakes and pies, cheesecakes, meat pies, pizza, etc., as roasted in a skillet and baked in the oven with all the toppings.

The option of dry yeast

In a pint of warm milk add packet of dry yeast (11 grams) and two tablespoons of sugar, stir and leave for 15 minutes until the foam. Add 2 eggs, 150 grams butter, softened and everything is well mixed.

In a bowl sift 1 kg flour, leaving one Cup for the filling, mix the flour with one full teaspoon of salt (with slide). Slowly pour the milk with yeast and eggs, kneading dough. It is necessary to knead it first with a spoon and then hands until, until it begins to come unstuck from the walls of the bowl and the hands. The dough should be elastic but not very dense consistency. Dough should form a ball.

In a bucket, a bowl or big pot pour very cold water and immerse the ball of dough – it should sink. After about 15-20 minutes, the dough will float to the surface of the water – ready! Ball to get, dry with paper towels, lightly sprinkle with flour and leave to stand for another 10 minutes. Then you can begin to mold the pies, cakes, etc. During baking the dough to increase in volume, so laying out pieces on a baking sheet, it is desirable to maintain spacing.

Option with fresh yeast

Warm glass of milk and dissolve in it 50 grams of fresh yeast to the disappearance of lumps, strain. "Blab" in a Cup 3 eggs. In a saucepan, melt a pack of 200 grams of butter or margarine. Mix in large bowl 4 cups sifted flour, teaspoon of salt, add all the liquid ingredients – milk, yeast, eggs, melted butter and knead the dough. You can add flour as needed – dough should lag behind the hands and the bowl in which to mix.

Shape dough into a ball and wrap it in fabric (gauze) tissue, the ends of the tie. Another way – put the dough in a large plastic bag, its volume must be much greater than the volume of the test because it is when "rise" is very much increase in volume; package tie and make the knot about a few hiccups that the package does not burst. Next, do the procedure "waterboarding" and the ascent test in cold water. Under this option, the cooking time on "rise" the dough will take a little longer – about 30 minutes. The dough is ready, you can start baking!

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