Wheat bread "Hungarian" in the oven

Category: Yeast bread
Kitchen: Hungarian
Wheat bread "Hungarian" in the oven

Ingredients

Dry yeast 4d.
Butter (margarine) 25g.
Water 300g.
Wheat flour 500g.
Salt 1 \ 2st. l.

Cooking method

  • Heat the oil together with water to 37 degrees. Mix flour with salt and yeast.
  • If you are kneading in HP, then load the products according to the instructions for HP. Dough mode.
  • I kneaded in a food processor for 7 minutes. The dough is smooth, elastic, does not stick to hands. Sprinkle with flour, cover with a towel and set aside for 1.5 hours to rise.
  • After some time, put on the table, sprinkled with flour, knead again, form 2 small loaves or one large. Grease with melted margarine on top (you can use butter), cover whole. bag so that it does not touch the dough and leave for another 45 minutes.
  • Bake in a preheated oven at 250C for 15 minutes, then reduce the temperature to 150C and bake for another 25 minutes.
  • Cool on a wire rack.
  • Wheat bread "Hungarian" in the oven
  • Wheat bread "Hungarian" in the oven
  • It would seem that what else can be invented in wheat bread: flour-water-butter, but the result just stunned me !!!! The crumb is springy, airy !!!! The loaf itself is weightless !!! With butter and sugar - the taste of childhood !!!!

Note

Original recipe 🔗, author Julia

Gasha
Ksenia, well, you were not sickly fed in childhood !!!
Elena Yurievna
Great bread turned out!
Omela
Elena Yurievna , Thank you!

Gan, yeah, straight fed !!
IRR
Mel, is this in the new country oven? If yes, then a wonderful oven. And the bread made from it is just fabulously chabaty
izumka
Omela, and in HP on this recipe did not try? And on what program, if you can bake it there? It's hot now, I don't want to turn on the oven ...
Omela
Quote: IRR

Mel, is this in the new country oven?
IRR, yeah, in it !! Happy as an elephant !!

izumka , I did not try it in HP, she stayed at my house. I think that it is possible in it. Only the volume of products I would have reduced, the bread is growing too much !!! The program can be basic or French. I am not responsible for the quality of the holes !! In the oven after all temperature 250С!!!!
Condensed milk
There are no words ... Here is a storm of emotions ...
Crochet
Mistletoe, the bread is amazing !!! That's just ... I have an oven not in the tooth no, I bake in it, but to regulate the temperature in it ... What do you think, if you put the bars in a well-heated oven, and then just turn down the fire a little, it will come out something good, or is it better not to start?

P.S. Mistletoe, when I printed out the yeast recipe it was 3.5 grams, now I looked-4 ... Have I lost my mind? Or did you fix it? Although the difference is insignificant, this is 1 tsp. from HP, right? But what if with fresh yeast?
Omela
Quote: Krosh

if you put the bars in a well-heated oven, and then just turn down the fire a little, it will come out that something worthwhile or is it better not to start?
Crochet , I'm sure it will work. Only you need to turn down the fire not "a little", but significantly 250 and 150. And look at the crust. Once the top is significantly browned, you can turn it down. At a low temperature, the color will not change.

Quote: Krosh

when I printed out the yeast recipe it was 3.5 grams, now I looked-4
I fixed that. My scales don't measure tenths, so I rounded them up.

Quote: Krosh

But what if with fresh yeast?
I ran out of fresh ones, so I did it on dry ones. Fresh ones must be crumbled and mixed with warm liquid.
Crochet
Mistletoe, thanks for the comprehensive answers to all my questions! The oven will definitely be there, most likely tomorrow.
Axioma
Hello, Omela !

I really liked the recipe for Hungarian bread posted by you.
Sometimes it is also called Magyar ...
The recipe, at first glance, seemed very simple - I quickly decided to bake and this is what I got today:

Wheat bread "Hungarian" in the oven

Wheat bread "Hungarian" in the oven

I confirm that the bread is delicious! Fragrant, light and with an unusually crispy crust!
None of the two loaves survived until supper.
Omela
AXIOMA , chic bread turned out !!! I will quote a classic: Magyars are happy !!!
Axioma
Omela, thank you very much!
I liked about the Magyars!

Let me comment on the process of making Hungarian bread.
I suppose if I can find the answers to the questions that have arisen, the bread in the next attempt will be even tastier.
I put 15 grams of fresh yeast into the dough, completely dissolving it in some warm water with melted margarine.
The yeast dissolution process was carried out in the bowl of the combine at the 2nd speed.
I added the rest of the water and then the flour and started kneading the dough. The time recommended by you, 7 minutes, has passed, I noticed that the dough does not quite suit me in appearance, it is watery, sticks to the wall of the bowl. I set the combine speed to MEDIUM.
And then I found that I hadn't put in the salt !!!
Having corrected the mistake - added salt and increased the speed of the harvester hook - the dough gradually began to gather into a ball. In a word, the kneading lasted for about 20 minutes.
The dough turned out to be elastic, with a sheen, it looked like it was wet, but it did not stick to the hands. I put it in a transparent bowl for fermentation, lightly greasing the walls with olive oil. After an hour and a half, I placed the dough on the forming table. The dough had to be kneaded to remove air bubbles. He worked with his hands and therefore smeared his hands with margarine. Dividing the dough into 2 parts and molding loaves into bars, I decided not to use flour for dusting. Teskomovskie baskets accepted Hungarian bread as a family !!! After 45 minutes of proofing, the breads jumped onto the parchment by themselves as soon as I turned the basket over.
Now about the baking temperature.
To avoid burning of the roof (it seemed to me that the exposure of the baking mode at 250 ° C for 15 minutes too much?) after 5 minutes, as soon as the workpieces were rounded, I reduced the temperature to 230 ˚С and held it for 10 minutes. Then he continued the baking mode according to your recommendations, that is, at 150 ° C
within 25 minutes.
The appetizing smell of freshly baked bread and its appearance pleased me.
BUT!?
After the final cooling, the bread cracked a little on the surface.

Wheat bread "Hungarian" in the oven

This did not affect the taste in any way!
This was especially noticeable when cutting, crumbled.
Maybe this is because at the end of baking there was a very low temperature?
Omela, What do you think about that?
IRR
Quote: AXIOMA


Omela, What do you think about that?

Yeah, Mistletoe, I'm also wondering - what do you think? (It was at this moment - what are you, Xenia, thinking to yourself there? What kind of thoughts are swarming in your pretty head?)
Omela
AXIOMA , thanks for such a detailed presentation. I will try to answer your questions.

Quote: AXIOMA

I noticed that the dough does not quite suit me in appearance, it is watery, sticks to the wall of the bowl. I set the combine speed to MEDIUM.
I have already been convinced many times that everyone has different flour. Moreover, the dough also depends on the quality of the water. My dough immediately gathered and did not stick to the walls. I knead in Thermomix, there is a special function "Spikelet", the dough seems to be beaten at a sufficiently high speed. So you did the right thing to increase the speed.

Quote: AXIOMA

He worked with his hands and therefore smeared his hands with margarine.
After proving, the dough was a little sticky to my hands. I sprinkled flour on the table.

Quote: AXIOMA

To avoid burning of the roof (it seemed to me that the exposure of the baking mode at 250 ° C for 15 minutes too much?) after 5 minutes, as soon as the workpieces were rounded, I reduced the temperature to 230 ˚С and held it for 10 minutes. Then he continued the baking mode according to your recommendations, that is, at 150 ˚C for 25 minutes.
The original recipe generally had 20 minutes at 250C. It seemed to me a lot too, I reduced it to 15 minutes. Here you need to focus on your oven.

Quote: AXIOMA

After the final cooling, the bread cracked a little on the surface.
I did not notice that your bread is cracked. I would say that it washed out from above due to the fact that the largest holes formed under the crust. I had the same. I can only assume that this is due to a sharp jump in temperature 250-150. We still need to reduce it gradually.

Quote: AXIOMA

This was especially noticeable when cutting, crumbled.
Maybe this is because at the end of baking there was a very low temperature?
My bread did not crumble when sliced. This can be seen from the cut - it is smooth and even. Although I agree with you, the temperature of 150C is too small for bread. Next time I'll put 180C.

I hope I helped you somehow!
[/ quote]
Omela
Quote: IRR

Yeah, Mistletoe, I'm also wondering - what do you think?
IRR, how ??? Still wondering ???
Gasha
Quote: Omela

IRR, how ??? Still wondering ???
Professor!!!

Shl. I'm serious!
IRR
Quote: Gasha


Professor!!!

Shl. I'm serious!
They asked me this!
Quote: Omela: Dlink = topic = 131712.0 date = 1307730464

IRR, how ??? Still wondering ???
yeah, interesting, mistletochka

shl. Xenia! Who are you talking to now?
Gasha
Quote: IRR


shl. Xenia! Who are you talking to now?

with the Magyars !!!

PySy. I'm leaving ...
Axioma
Quote: Omela

... I did not notice that your bread is cracked... I would say that it washed out from above due to the fact that the largest holes formed under the crust ...

Omela, cracked, cracked, and so that, when viewed from above, a white crumb is visible.
I rinsed the dough well before molding, removing the balloons.
So, in your photo, the cut shows much larger "holes" than my sample of Hungarian bread!
The reason, in my opinion, is the low temperature for a long time.
150 ° C suitable for drying rusks - that's why the crust turned out like the earth in the dry season in the Kalahari desert.

Quote: Omela

... Although I agree with you, the temperature of 150 ° C is too small for bread. Next time I'll set it to 180 ° C.
I hope that it helped you somehow! ..

OmelaYou have finally dispelled my doubts about the baking regime.
Based on my experience, I will look for the optimal mode for baking this wonderful Hungarian bread to the delight of myself and the Magyars.
Wait for the report.
Omela
Quote: AXIOMA

that's why the crust turned out like the land in the dry season in the Kalahari desert.
Yes?? But I have not. The crust was thin, and when it cooled down it became generally soft. Maybe it still depends on the oven?

Quote: AXIOMA

Based on my experience, I will look for the optimal mode for baking this wonderful Hungarian bread to the delight of myself and the Magyars.
Wait for the report.
I'm waiting. Good luck!
AlisaS
I also baked this wonderful bread yesterday (I had a particularly hard day yesterday - Lacy bread, roll with beets, kifle with beets and feta cheese, rich white bread with raisins, and even before the Hungarian strength I had enough strength) !!!
The only thing is that I didn’t distribute it a bit, as a result it cracked. But fortunately, this did not affect the taste! I liked it very, very much !!!
I was running out of premium flour, so I added whole grain, so the bar turned out a little gray. Unfortunately, there is no photo ... they started to eat it without me, as soon as it had time to cool down
But next time I will definitely show the result.
I made a roll with beets from part of the dough for Hungarian bread. The roll distance is excellent, the dough is airy - that's what you need!

Thank you, Omela!!!
Omela
Quote: AlisaS

I had a particularly hard day yesterday - Lacy bread, roll with beets, kifle with beets and feta cheese, rich white bread with raisins and even before the Hungarian strength was enough) !!!
AlisaS This was not written from you ???

Wheat bread "Hungarian" in the oven

Thanks for the kind words! :) I'm glad you liked it!
IRR
Mistletoe!, and sho for a defeated man? I only know one worthy
Omela
Quote: IRR

Mistletoe!, and sho for a defeated man? I only know one worthy
Quote: "How naturally it plays! What is your last name ?? I don't recognize you in makeup !!!"
AlisaS
Quote: Omela

AlisaS This was not written from you ???


The recipes are worth it! Delicious!!!
SLA
I just baked it. Liked it! The crust is crispy, the crumb is soft and elastic, perforated, but does not crumble when cutting. I made the dough in the bread maker in the main mode, after turning it off I left it in the bread maker until the dough rose to the edges of the bucket. Baked at 25 ° C for 10 minutes, then at 180 ° C for 20 minutes. I write it down in a notebook, thanks!
Omela
SLA , excellent result!!! Glad you liked it!!!
the Rose
Hello everyone! Yesterday I baked this bread, here is the report (pictures taken from the phone). the bread is delicious, the family check it out. thank you so much for the recipe
Wheat bread "Hungarian" in the oven
Wheat bread "Hungarian" in the oven
Omela
the Rose , great bread turned out !!! Thank you and the family!
elena_nice74
to say that the bread turned out good, to say nothing, DELICIOUS BREAD! Dropped by half, SUPERB!
Wheat bread "Hungarian" in the oven

THANKS GIRLS !!!
Omela
elena_nice74 , agree with you!!! Delicious bread !!!!
Vitalinka
She brought me to show her bread. I didn't get it as beautiful as yours, but it's still very tasty. I was also pleased that it does not crumble when cutting. I think it will be more beautiful next time.

Wheat bread "Hungarian" in the oven

Mistletoe, thanks for the delicious bread!
Omela
Vitalinka , something is not handsome, you slander about bread !!! Smooth, neat, even holes are visible !!! And most importantly - I liked the taste !! Eat to your health, dear!
AlisaS
Girls, your bread is handsome !!!

And I already want to bake it again
elena_nice74
and I'm already in the oven
AlisaS
Great !!!
elena_nice74
And that's all for today ... after three pies and buns, I can't do anything
Bread day will be tomorrow
Gin
I report
Wheat bread "Hungarian" in the oven
Instead of water, I had fermented kvass, or I don't know what to call it Homemade, they didn't finish it, and stayed on the table. Probably stood in a bottle for a week
I was afraid that 25 minutes at 150 degrees is a lot. When I took it out, the crust was hard. Then she greased the top with olive oil and cooled it under a towel. In vain I was afraid The crust is thin, soft, probably it was possible not to grease it after baking. The bread is delicious. The crumb is moist. Not wet and not dry - in general, as I like. It does not crumble much - only a little crust.
Thank you very much for the simple and delicious Bread!
elena_nice74
and I replaced the water with mineral water, it's also good, in my opinion, even the porosity of the crumb increased, the holes are like cheese, beauty, and I also forgot the bread in the oven, pulled it out, I thought you wouldn't gnaw all the crust, but no, I smeared it with butter, and didn't give it to the end cool down, put it in a bag, in the morning the bread is super soft and the crust is just as thin, excellent
for Omela
Omela
Gin , and I congratulate you on an excellent bread !! Glad you liked it!

Quote: elena_nice74

and I replaced the water with mineral water,
elena_nice74Recently, I also do everything on mineral water. I even feed the leaven!
Sonia's mom
Mistletoe, I'm bringing a big, grandiose "thank you" for such a simple but wonderfully delicious bread! This is my debut in baking bread in the oven. I was not mistaken in choosing the first recipe.

Wheat bread "Hungarian" in the oven

Wheat bread "Hungarian" in the oven

The second bar came out a little crooked, non-photogenic. But for the first time, and so super. Thank you so much!
Omela
MOM SONY , what a handsome!!! And the holes that you need !!! Happy debut !!!!
koziv
Mistletoe, THANK YOU VERY MUCH for the bread !!!! Fragrant, fluffy, very, very tasty !!!!!! I will bake more than once !!!

Wheat bread "Hungarian" in the oven
Omela
koziv , and thank you for such a handsome man !!!! Eat to your health !!!

in a whisper: be sure to try the Belgian!
May @
Girls, I need your help.
I bake this bread with my changes. I put flour not 500, but 540 grams, otherwise the dough is liquid. I add a spoonful of sugar, without sugar it's too pale. I put live yeast, at first it was 12 grams, now 10, I reduce it because of the strong fluffiness of the bread. I don't heat margarine, but cut it into pieces, bake it in a bread maker because of the heat. The bread is very tall, very fluffy, hard to cut.
What can be done to make the bread a little denser? Maybe I’m adding sugar in vain? I don't understand, maybe margarine gives such airiness or is this recipe still not for cotton?

P.S. I just pulled out bread from cotton, after reducing the yeast, it still became a little lower, well, literally a little bit. I'll try tomorrow, maybe next time I'll put less yeast.
the Rose
but it seems to me that sugar is not needed here. it turns out a completely different bread.
On the contrary, I sometimes put a little more salt, but this is my personal opinion. so that the bread is not pale, you need to set the color of the crust-dark
Omela
May @ , a teaspoon of sugar on such a volume does not matter. Try making a thicker dough (reduce the amount of water).
IRR
Quote: May @

Girls, I need your help.

What can be done to make the bread a little denser?

Mayan! Peki for a different recipe. This bread is interesting for its airiness and even the bread maker does not spoil it - the same airy is obtained, judging by your feedback. If you want a denser one, there are many recipes on the forum
May @
Still, with 10 grams of yeast, it turned out what we need.
Omela, send you a plus sign, thanks.

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