Loaf. Recipes, history, rituals

[Wedding loaf recipe]

I also looked and found a recipe for making a loaf, such information can help you.

Wedding loaf recipe



STRUCTURE
7.5 ~ 8.5 cups flour, 20g dry yeast, 100g vegetable or melted butter, 0.5 cups milk or water or a mixture of milk and water, 10 eggs, 6 ~ 7 tablespoons of sugar, 2 teaspoons of salt, with if desired - grated zest of 1 lemon and cinnamon. Dissolve the yeast in 0.5 glass of warm water (or milk or a mixture of milk and water) with 1 teaspoon of sugar dissolved. Grind the sugar with the yolks (leave 1 yolk for lubrication). Pour in yeast water, stir.

Pour 7.5 cups flour into a large saucepan and make a depression.
Pour the resulting mass, butter, whipped whites into the flour and salt. Mix everything.
Pour 0.5 cups of flour on the table, put the dough from the pan and knead it, adding flour, until the dough becomes smooth and stops sticking to your hands (20 ~ 30 min).
The dough should be ~ 2.2kg.
If "wet" yeast was used during kneading, cover the finished dough with plastic wrap (so that it does not dry out) and leave for a while.

When the dough rises, it must be kneaded and allowed to come up again, after which you can start forming the product.
If you use dry yeast "MOMENT", then molding can be started immediately after kneading.

Cut off 600g from the dough. Form a ball from the remainder and place on a baking sheet covered with parchment. Lubricate the ball with water (preferably with a pastry brush).
Mold decorations (flowers, braids, trellises, leaves) from the cut dough and place them on the loaf.



Since the surface of the loaf is smeared with water, the jewelry will immediately stick. When the surface dries, you need to moisten it periodically.
Moisten the decorations on top immediately, otherwise a crust will form on them. Leave the finished loaf until it grows 3 times (in a warm room and with good yeast, the loaf will grow by the end of its decoration). Grease the surface of the finished loaf with yolk mixed with a spoonful of water.

Heat the oven to t = 200 ° С.
Put the baking sheet with the loaf in the oven on the lower level.
When the top of the loaf is slightly browned, carefully open the oven, cover the loaf with foil, reduce the temperature to t = 180 ° C and bake until tender (1 hour ~ 1 hour 20 minutes).

During baking, the loaf should not be disturbed - shake, open the oven, otherwise the loaf will fall off.
Turn off the oven, open the door slightly and cool the loaf slightly (~ 15 min) without removing it from the oven.

Remove the loaf, transfer to a dish covered with paper napkins (otherwise the bottom will get wet), grease with butter or sweetened water. Put paper napkins on top and cover with a towel. Leave the loaf to "rest" overnight. When preparing a wedding loaf, you need to follow some rules (the whole rite of baking a loaf is very difficult and almost forgotten).

Recommendations for decorating a loaf and dough for decoration

To decorate the loaf, prepare the "grated" dough. To do this, pour a little flour on the table and rub it into a lump of dough until it becomes plastic. Roll out the dough thinly and cut flowers and figures out of it. Lubricate the dome of the loaf with egg yolk and attach the cut-out design elements, which brush with egg white or water to preserve their light tone. Bake the loaf at 230-240 ° C for about 1 hour and 15 minutes.

I also read that for decorating the loaf, it is better to cook the dough separately and in smaller quantities and with less yeast so that the dough does not creep when rising.

Another test option can be considered. This is a salty tough dough.I remembered this when I myself bought a loaf for the occasion and the decorations on it were made of fresh and slightly salty dough and, moreover, were completely flat on the loaf's body, but the shape of the decorations kept.

Unfortunately, recipe authors don't always reveal their secrets to us.

The flour / (milk / water + butter + eggs) ratio in the Klesrox recipe is 0.65. The flour was not enough. Definitely.
Queenie's recipe has 1.8.
Also the ratio in the above recipe is 1.46.

Of course, the calculation is more than approximate. But it seems to me that it will be rather dry ... Especially on Macfa ... And the pigtail will be very tough.
But how such a number of eggs will manifest itself ... I don't know ...

But the above ratio, in my opinion, should be in the range of 0.8 - 1.0. IMHO.

Although ... given the fact that I just today seems to have learned how to use the oven ...

In short, do not shower with slippers. I think as best I can ...

[Zest]

Well here's my second try. Either I'm flattering myself, or he's already beginning to look like a decent enough loaf ...

you do not flatter - you do not flatter. The loaf is quite confidently approaching the ideal. Progress is evident

Zest, it seems to me, it was not in vain that we suffered with my convection!

convection cannot be in vain. I don't turn it on from the very beginning of baking until the dough grabs with a crust (: - \ something I constantly associate convection with a draft, which will interfere with my dough), I turn it on after a young pale crust appears. Then convection brings it to a mature blush.

I usually smear it with milk, not with a clean egg-yolk. I'll have to try with sour cream, how Andreevna advises. With her, part of the loaf is clearly more ruddy.

Hairpin, I forgot to write yesterday, I was kneading and spreading the loaf in a bread maker! 2 times the dough mode for 1.5 hours, maybe that's why the flour went less, by the way the dough is quite tasty and rich.

[Klesrox]

Klesrox!
1. I also knead and ferment in HP.
2. The loaf tastes really good.
3. I have take three now. I put 700 grams of flour for half the norm. NOT ENOUGH !!! I added another 100 grams. I get about 800 grams for half the norm. I want to achieve a more embossed pattern without sacrificing taste.
4. I will hang the braid and decorations half an hour after the start of baking (and not proofing). I think it will be more prominent this way.
5. There was no need to spray double two, as Tortyzhka advised. But the drawing was not very embossed either. But now it may already begin to crack. But for now I will not spray.
6. I'm starting to feel like a family loaf of bread. My family is huge!

[Hairpin !!!]

Hairpin !!! Loaf "try two" super-duper For the wedding, the skill will be honed to perfection

Girls, yesterday you cried, there are not enough signs for you to designate all your kitchen equipment, today you have emoticons drawn on the floor of the page

Do you really need to add Rules of Conduct on the forum for every occasion and for every sneeze

It is not difficult for me to do this, now I will draw.
Is it really difficult for yourself to figure out that the measure should be the readability of posts.

[tatulja12, Gingerbread, Zest, Aunt Basya!]

tatulja12, Gingerbread, Zest, Aunt Basya!
Thanks for the kind words! Yesterday I didn’t thank you for the funeral of the thermometer ...

But I will reveal a maaaaaaa little secret. Double four will be decorated with decorative dough. From file Zestwhich is not Izyuminkin!

But I wrote correctly that what is offered from the heart always works? This is me about the loaf recipe from Klesrox!

Girls, yesterday you cried, there are not enough signs for you to designate all your kitchen equipment, today you have emoticons drawn on the floor of the page

Do you really need to add Rules of Conduct on the forum for every occasion and for every sneeze

It is not difficult for me to do this, now I will draw.
Is it really difficult for yourself to figure out that the measure should be the readability of posts.

Rommie! do not swear please! We have so many emotions that no words and emoticons are enough

I will, I will swear. If there is not enough emotion, choose one (well, two) emoticons, and those that will show your mood.

And to exhibit a whole army of emoticons, but not on the topic, and thereby spoil the mood of others - this is already

Don't be naughty

Take three turned out to be far from the most successful.



1. I decided that while they are trial, you can diversify them with dried fruits. I poured a cup of dry lemons. As a result, the gingerbread man fell out and sharply changed its direction to the shape of a pancake. The pancake turned out to be dry and tasteless.

2. I decided to make a pigtail (or something like it) separately so that it would be more visible. The balance tilted a lot ... and not for the better ...

Still, I believe that if a pigtail is attached before proofing, it will still break ... Moreover, it seems to me that the decorations, along with the pigtail, need to be attached not after proofing, but half an hour after baking ...

Then, I also think that it is not necessary to make dough that holds clear forms either. It will not taste good ...

In this version, the right side is greased with tea leaves with sugar, and the left is with an egg. Moreover, I did not regret the sugar ... It seems to me that the option with tea leaves is not very ...

And I also decided to do it tomorrow in a detachable form. If everything goes well, then, I think, it will be possible to attach decorations on the side, ready. Well ... put them on agar ... maybe on gelatin ... there must be pastry glue ...

The hairpin, so that the braid does not break, it should be a little too big for the bun, that is, its length should be slightly more than the circumference of the loaf. Here she spoke.

HAIRPIN, today in LJ at Lyudmila I looked at new braids, there dough recipes are softer, softer, if interested, take a look.
In fact, your enthusiasm is INFECTED like swine flu!

[Summer resident]

Summer resident!

Alas, but for this you need to know how big the bun will be ... I don't have enough experience yet ... But for the next wedding of one of my relatives ...

Khimichka!

I no longer have time to try other options. I will finish off this direction!

Girls! I'll calm down with the loaves in a week! And I'm drowning in mastic !!!

I rolled the hairpin into a ball, put it on a baking sheet, immediately rolled it out and twisted the pigtail, wrapped it around the ball and they were all parted together while I made the decorations and hooked. Here is what my encyclopedia says: having formed a loaf, you must first crown it with a string, since it is not just an ornament, but plays a constructive role, the string "works", keeping the clear shape of the loaf, as if keeping it in check, not allowing the dough float to the side when proofing. The rope is traced. way - from a piece of dough, roll out a long thin tourniquet, cut it into 2 equal parts, twist a string from them, with which to wrap a ball laid on a baking sheet. Having previously greased its edge with yolk, press the string more tightly to the loaf, then also grease the string with yolk, then proceed to decorate with roses, spikelets, etc. While all the decoration elements are being made, the loaf is defrosted and by the end of the decoration it is almost ready for baking.
I did just that, according to a book, and nothing broke, the only thing was baking in a small oven and the baking sheet was still too small, so the shape is a little wrong.

[Klesrox!]

Klesrox!
I can’t roll the strings! They are torn !!! I make about 2 cm in diameter ...

Or maybe my take three really blew up, because there was no rope ... no ... Thanks for the idea !!!

I galloped for a thermometer ... a new one ...

So they should be no thinner than 2 cm in diameter! Loaf is almost a kilogram! And I roll out on a surface oiled with vegetable oil, hands respectively in oil ...

[Continuation of the series "Hairpin and Loaf". Take four.]

Continuation of the series "Hairpin and Loaf". Take four.
I made this decorative dough.

Here is the recipe itself.
Bring 90g water, 90g sugar and 45g corn syrup or light honey to a boil and cool. Pour 3-3.5 cups of white rye flour into the resulting syrup and knead until a smooth dough is obtained. Do not knead until smooth, otherwise the decorations will be covered with bubbles and "blisters" in the oven.
Instead of 3.5 cups of white rye flour, you can take 2.5 cups of white rye flour and 1 cup of buckwheat flour. This dough will make the decorations even smoother and will definitely not bubble up during baking.

I did not like. Made from peeled rye and buckwheat. At first I decided to do something decorative, because the theme was unclear. Made a prescription. It looked like plasticine. Wrapped it in plastic and put it on a plate. Then I made a dough for a loaf, distance, and so on ... And when I began to sculpt decorations ... there is not plasticine, but a cobblestone! Diluted with syrup, glued on leaves and spikelets, while the loaf stood in the proofing. Then she wove a braid, twisted the loaf, put it in the oven for proofing, and when she began to hang the jewelry ... Spikelets can no longer depict a natural bend! Break !!!
In short, I'll wait with the decorative dough until someone with straight hands can handle it. I think the problem is in the recipe. He wrote in a non-Tortyzhnikov way. At Tortyzhka, everything is always clear there. If after five minutes it is not fluffed up - garbage, if the spoon is not worth it - garbage, if sugar creaks on your teeth - garbage. And here…
Still wondering why the color is like that? Really from the fact that I took the rye not white, but peeled? Could it be the syrup? Maybe you need it before some balls?
The decorative dough has passed. Or maybe they didn't. I'll think about it tomorrow. Maybe leave the leaves ...
Further. The hypothesis that the braid needs to be made more deviates. The loaf spreads just as much as the scythe will give.
The hypothesis that the braid is a support piece that makes the loaf keep its shape close to the ball is accepted. The main thing is that the braid is strong.
But I'm happy with the roses and the scythe!
In short, after proofing in the oven and weighing the decorations:

And it became like this:


Oh, I almost forgot! Cake!!! Before cooking the syrup, I boiled a Turk! Although this is not written in the recipe !!! 🔗

Hairpin, for decoration in the same encyclopedia they suggest making grated dough, that is, yeast dough + water + flour in an arbitrary proportion, you can at least 100g. knead flour for the experiment, as I understand it will be 2g. yeast press + 100gr. flour and water 1/3 of the mass of flour, as it fits a little, you need to rub a little flour into this dough until it becomes like plasticine in consistency and then sculpt from it ...

[Klesrox!]

Klesrox!
I don’t know if I should try. There is little time left ...
Thanks for the advice anyway !!! Maybe I will have time!

but don't try the whole loaf, just try this grated dough, how it will keep its shape and bake, it will be light when baked, there is no sugar ...

[Klesroks and people !!!!!!!]

Klesroks and people !!!!!!! If I try to make decorative dough according to this recipe

in the same encyclopedia, they suggest making grated dough, that is, yeast dough + water + flour in an arbitrary proportion, you can at least 100g. knead flour for the experiment, as I understand it will be 2g. yeast press + 100g. flour and water 1/3 of the mass of flour, as it fits a little, you need to rub a little flour into this dough until it becomes like plasticine in consistency and then sculpt from it ...

So maybe it makes sense for me to use non-wheat flour? For color contrast. There is rye, buckwheat, rice, corn, flaxseed, millet, oatmeal. The question is not in the form, what should turn out, but in order for you to try? And I'll show you later what happens ...

HAIRPIN, advice from Canada. Try to weave a braid like this First, roll the dough with a rolling pin into a circle, roll the circle into a tight roll, fasten the edge, pin it, or something. Then roll the roll into a sausage of the required length. From such sausages of equal weight, weave your pigtail. By the way, I baked bread here and from the leftovers on the walls of the bowl, sprinkling a little flour, sculpted a squiggle, laid it on top of the bread ... As a result, nothing spilled out. That is, the dough is the same, but steeper.

And in general, good luck in the "double-?"

Hairpin the last loaf is just handsome

[Conclusion.]

Take five:



Take six:



Doubles five and six are final. Already packed.

Conclusion. I have already written everything about decorative dough. Klesroks did not have time to make jewelry out of dough on the advice of Klesroks. If any of my relatives marry again, then I'll try.
As for the braid ... I think that the braid and the bun should be made of different dough. Take six tried it, but it didn't work. When the braid is soft, the bun stretches it, and it turns out flat.
For half of the dough according to the Klesroks recipe, I get 850-900 grams of flour.

All. The end.

Hairpin bravo! By September 4, I will do my own history of preparation, my cousin will marry, it is clear who will bake the loaf

[Klesrox]

Klesrox! If you will make jewelry according to your book, please report back!

[Hairpin]

Hairpin

Ha, so these are just masterpieces. I liked the attempt number five the most.
And so, I think that both last options will look sooo worthy on towels. And given that they were not made by someone else's indifferent hands, but with soul, love and attention, generally flawless works of art

[Zest]

Zest!
And if you and I didn't find convection in my oven, they would not be so ruddy !!!

[Hairpin]

Hairpin

sometimes I have such a sin that at first I master everything "by typing", and then I find the insight to read the instructions.
And baking convection is really a good thing.

Who would doubt that our Shpilechka will succeed !!! Very elegant, the leaves in the pattern are so neat Vku-u-u-cno probably Young people will remember for their whole life how their aunt baked a loaf

[Aunt Besya]

Aunt Besya! Thank you (haven't started banning yet)! I know who doubted! I!!! The idea of ​​silicate molds was very reassuring.

[Hairpin]

Hairpin, the super loaf turned out, and the shape and leaves.
and delicious, probably

[Lenusya]

Lenusya, Thank you! I myself wonder how it tasted, but you can't break it off ...

.... the most interesting to taste how it turned out, but you can't break it off ...

At our weddings (not always, but often) the newlyweds treat all guests with a loaf.

So also at the wedding ... but I would like to try it now!

[Hairpin]

Hairpin the loaves are super! Did you knead the dough with handles? (I realized there is still not enough smiley face fainting with admiration!) Or does the "late" Kenwood work as a kneader?

[Hairpin]

Not only am I lying in a swoon with admiration, but my body is already being carried out! 🔗
Hairpin, bravo !!! 🔗

[Guzelka,!]

Or does the "late" Kenwood work as a kneader?

The late Kenwood is just a kneader and works !!!

Guzelka,!
Thank you!!!

Hairpin, and yet you beat him! Bravo! The beauty!

[tatulja12]

tatulja12
We won him !!!

[Hairpin]

Hairpin, everyone (including me) went to this thread as if it were a TV series. Every day, a new event, an unexpected turn ... "We hoped, but he turned out to be wrong ... And this one, too, looks superb, but he worked with a figurine in his pocket ..." In short, it's a pity that "the movie is over "Of course, as in any TV series, everything ended well and in the final a happy wedding. But it's a little sad that discussions and suggestions about" what will happen in the next episode "
I am pleased to add a well-deserved + 1 to your reputation and demand a new "kin" !!! In mastic, you say? Anyway, I'll get to the mastic if only the film is interesting! Really girls?

[Cake]

Cake, Thank you!!!

And I already bought two forms for mastic ...

So I'm ready for mastic !!! 🔗 🔗 🔗

Having watched the TV series "Hairpin and loaves", I decided to "risk my health" and baked today a loaf from Ain's favorite challah dough. True yeast threw only 10g and 150g of French sourdough (well, I can’t do without it, sorry).
Here's what I had before baking:



But what happened in the end.


Well, you need patience, I'll tell you, to twirl all these monograms. But we do not take patience, there would be enough time. And monograms sl. once I will do it 2 times thinner, I smashed them decently during baking, all the beauty was gone.
With roses, my "love" did not work out. I could not make them beautifully
Can someone throw a link to a master class on yeast dough roses?

[Lulek!]

Lulek!

1. MO-LO-DETS !!!
2. The dough recipe itself, let's stick it to that post? Well, so that everything was in a heap !!!
3. About the roses. Didn't that black-and-white scan roll or did you miss it?

[Lulek!]

Lulek!

1. MO-LO-DETS !!!
2. The dough recipe itself, let's stick it to that post? Well, so that everything was in a heap !!!
3. About the roses. Didn't that black-and-white scan roll or did you miss it?

Thanks for the compliment, boom to try!
And I took the recipe from the Ain website 🔗
I highlighted the original recipe in blue. and black - my changes.
here he is:

Opara

1 cup whey (or 1/2 milk + 1/2 water), lukewarm You can add kefir and fermented baked milk and sour milk. The result is always excellent!
1/4 cup applesauce * (50g). I just baked an apple in the microwave, peeled it and crushed it with a fork.
3/4 cup flour for bread
1/4 cup fine semolina or semolina (4 tbsp. L.)
2 tsp dry instant yeast
1 tsp sugar
Mix all the ingredients in a small bowl, cover with plastic wrap and leave for 45-60 minutes (the dough will almost double).
I turned on mode 9 HP (Borodino bread): 5 minutes of kneading, rest with heating for 40-45 minutes. I added all the other ingredients and knead with proofing on the "Yeast dough" program.

Dough

all dough
1/4 cup sugar (4 tbsp. L.)
1 tbsp honey
1 egg + 1 yolk
1/4 cup vegetable oil or soft butter(60g butter)
3-3 1/2 cups bread flour
1 tablespoon gluten (if possible)
2 tsp fine sea salt
a bag of vanilla sugar or 1/2 vanilla stick
1/2 tsp cardamom (optional)
egg white
poppy or sesame

Knead a soft elastic dough.
Form a ball out of the dough, put in a bowl greased with vegetable oil. Cover with plastic wrap and leave for 1 1/2 - 2 hours until doubled.

And then shape the product. Transfer to a lightly oiled baking sheet, cover with a linen towel.
Leave on for 1 - 1 1/2 hours or until almost doubled.

Preheat oven to 190 ° C / 375 ° F. I have a convection oven, so I bake at 170C.
Brush with egg white and sprinkle with sesame or poppy seeds, or both.
Bake for 35-40 minutes until dark golden brown.

I have been making challah according to this recipe for a long time, and my neighbor "got hooked" on this recipe. I like it very much. But I don’t know how to place it: as a separate topic, or is it enough to simply indicate here?

If this recipe is not in yeast, I think you need to issue it as a separate topic. He's not a pure karavay!

[Lyulёk]

Lyulёk, in the recipe where the dough is: 1 egg + yolk, and below: egg white. What is where? At what temperature do you bake? How long does it take? Do you make the dough in HP, but bake it in the oven? Challah weaving all kinds. Studied on You Tube. I will try the dough according to your recipe.

[Lyulёk]

Lyulёk, in the recipe where the dough is: 1 egg + yolk, and below: egg white. What is where? At what temperature do you bake? How long does it take? Do you make the dough in HP, but bake it in the oven?

I have already corrected the previous post.

Lulek!
About the roses. Didn't that black-and-white scan roll or did you miss it?

I kind of looked through that scan and did it as it was drawn, but, as always, I looked into the book, and saw ...

Today we cut a loaf. I'm taking pictures to the studio


Here is such a delicate and delicious turned out

You have made a great loaf of cradle