Wheat bread "Hungarian" in the oven

I have some not so tall bars came out, spread a little. But the bread is delicious, our taste, the best for a sandwich!
With holes, the loaf is lower, while she poked a donkey with her finger, so she did not begin to make a hole in the other.


The photo turned out to be unsuccessful and I haven't cut it yet, it's hot.
I will still have to bake! Absolutely simple, no hassle recipe! I like it!! Thank you!

[Vika]

Vika, a pretty bar turned out !!!

With holes, the loaf is lower, while poking it with a finger, he settled down, so she did not begin to make a hole in another.

Why are such excursions ??? You can poke the current tortillas with your finger before proving. Here, neatly cut the current.

[Vika]

Vika, a pretty bar turned out !!!
Why are such excursions ??? You can poke the current tortillas with your finger before proving. Here, neatly cut the current.

And I saw the holes and wanted to too.

Ate with holes! as if they had never eaten bread!
At first, my girls poked their noses, and I tell them that this bread is POSSIBLE! There is no sugar, just a little butter for two loaves. Well, they persuaded him, as a dietary one.

they persuaded him, as a dietary one.

Today I repeated the baking, since yesterday's "dietary" was eaten.

This time I didn't make a hole with my finger, the bars rose evenly and did not spread (when the bun had already formed, I added a spoonful of corn flour).
I will dwell on this bread for now.
Everything is very simple, without problems, as I like.
Thank you many times for the recipe!

[Victoria]

Victoria, I'm glad that I liked the dietary option!

[Ksyusha!]

Ksyusha! Thank you again for the recipe! I bake every day and eat everything just like that!
Here again, just got it out of the oven.

I bake three bars, 300g each, I like it more. And I add another 60g of corn flour so that it doesn't spread.

[Victoria]

Victoria, twin brothers !!

[knead]

After some time, put on the table, sprinkled with flour, again knead

Ksyu, I once baked "Hungarian" on TVamy recipe, but the current chichas drew attention to the fact that after proving his nuna it was not easy to knead, but it turned out knead ...

So just knead the dough straight, with all the dope from the heart ?! I just stupidly cheated ...

P.S. The dough is already coming up !!!

[Kroshik]

Kroshik, "crumple stupidly" will do!

... A wonderful recipe, adopted for a long time. I lived in Hungary for several years, and I will say that the taste is really that. Thanks for the recipe !!!

[Yuri]

I lived in Hungary for several years, and I will say that the taste is really that.

Oooh, yes you sho ??? Yuri, thanks for such a rating!

Silly question - and 4 g of dry yeast turns out to be a little more than a measured teaspoon? If yes, she took so much, but the bread did not fit much after 1.5 hours (((And what should I do? Help, please !!!!

[Leara]

Leara , 1 tsp. (not measured) = 3 g of yeast. We must look at the situation. If the dough does not fit, then the time must be increased.

[Mistletoe]

Mistletoe, thank you again for your help !!!
Despite the fact that I made a mistake with the amount of yeast and, as a result, changed the technology, the result is pleasing to the eye. And delicious)))
I hope it does not turn stale quickly, otherwise the bread eaters of us are not so hot
This is for you

[Valeria]

Valeria, congratulations, great loeb turned out !!!

Ksyu, and I made your bread ... .. I'll report back later ...

We are waiting.

Here's my bread:

[Anyuta]

Anyuta, not even a year has passed !! It can be seen that the crumb is lush! And where did you bake, remind me ... the light one turned out like that.

Ksyusha, I was leaving on vacation ... I arrived - a couple of days "walked in the fog" .. only now my hands reached the computer ...
I baked in the oven, but I have the most ordinary one ..without any convection, etc. and the temperature is up to a maximum of 220 C .. maybe that's why it's so light .. the most important thing is that it's delicious!

Vacation is good !! Te-ra high is important .. yes .. and a stone.

Omela, thanks for the recipe! I did half a portion today for a sample. And in vain! I had to do a lot at once)) Because the result was very pleased) I baked for 250 - 15 minutes, then 180 - 10 minutes. Just in exactly 15 minutes, he blushed, sat watching)) And then diminished immediately. At first, the crust was very hard, but when the bread cooled down, it became good and crispy. Although he blushed so-so)

Here:




While baking at 250 - the sides burst on both sides) I even like it))
Tomorrow I will bake a full portion) This was eaten for dinner)) Very tender, pleasant, soft crumb. Press on the bread - it springs and takes on its original shape) How to make it more rosy))

Made a full portion today. Lubricated, as Twist taught, with a mixture of milk, salt and sugar, with the addition of ol. oils.


The sides did not burst like yesterday

[Cartoon]

Cartoon , beautiful bars turned out !!! Glad you liked it.

And again I)) Fell in love with bread!))

Yesterday I baked. Everything is according to the recipe, but I tried to add olive oil instead of margarine. Before baking, smeared the top with a mixture: milk + salt + sugar. It turned out rosy than usual) The taste and structure are the same)

Here is:




While I was taking pictures, they knew how to get a hump from the table))


Mistletoe, a thousand thanks!)

[Cartoon]

Cartoon , the eater of the humpback -. Best praise !!

Don't pay any attention to me, it's me again))
Now with vegetable oil in the required amount and all according to the recipe


In general, after all, I felt the difference between margarine and other oils) According to the original recipe, it is better) Almost imperceptible, but better)

[Cartoon]

Cartoon , I'm glad that you liked the recipe so much! I never use margarine at all. For bread I use ghee or sesame oil, lard.

wow) Snow Maiden)

all according to the recipe, but flour: 400 g wheat + 100 g rye

[Cartoon]

Cartoon, well, a craftswoman !!!

Ksyusha, bread is incomparable! I baked it today for the second time in three days. The first time the loaf was torn from the bottom, so I did not expose the photo. And today I did it with cuts. Now everything is all right. Because of the size of my mini-oven, I did not dare to make 2 loaves, and one of the whole dough too. She removed 200 gr. dough and here's a loaf of bread! I just forgot to grease it with butter this time. But still, such delicious bread! It seems to me that it is the most delicious of the last. Until we eat it, I will bake it! Thank you, Ksyusha, for this bread!
And here are the pictures (for some reason, a good photo doesn't work with a cut):

Luda. what a gorgeous bread! I can smell the aroma right through the monitor !!!!

Because of the size of my mini-oven, I did not dare to make 2 loaves

I calculated the optimal weight of a loaf for my mini-oven - 400 g of flour. I knead a double rate at once, the dough ferments in one container. but before proofing, I divide it in half. One loaf is placed on the table, the second is in the refrigerator and I take it out when the first one is sent to bake.

[Ksyusha]

Ksyusha, Thank you ! Aha, the scent is incomparable! The bread was baked on the terrace, but the smell leaked into the house! It still smells, although half a baton is gone. And the crust does not disappear anywhere! Why didn't I bake it before? Although it has been in the bookmarks for 100 years!

One loaf is placed on the table, the second is in the refrigerator and I take it out when the first one is sent to bake.

Ksyusha, thanks for the tip. Otherwise, I always count everything down to a smaller size. Now I will do so! Indeed, it is convenient!

DUFFLE, you are my lovely !!!! Thank you for such a belly holiday !!! : hi: It was an amazing bread, I have been looking for such a recipe for a long time, where there is a minimum of effort and a maximum of pleasure!
I adjusted a little to my oven, however, first 5 minutes at 230 degrees, then 5 minutes at 200 degrees, then 20 minutes at 175 degrees.To say that it was delicious is to say nothing! Divinely, crispy crust and tender airy crumb !!!!!!!!!!!
I put it to cool, went to the child for 15 minutes, I look, and half of the bread has already been sentenced by my husband .. and daughter
It seems that now we will not buy bread. Even in joy, the husband volunteered to take the boy for a walk, "kind" and magic turned out to be bread !!!
And here is the report!



I sprinkled one half with poppy seeds for myself

[Anna]

Anna, great bread !!! Glad you liked!!

Even in joy, the husband volunteered to take the boy for a walk,

class !!!

[Ksyu]

"Hungarian" bagel:





Huge, but that there are huge, just big holes did not come out, and they wouldn’t be able to take them, if I were forming a loaf (rolled into a tight roll, with fanaticism carefully pinching after each turn), all the bubbles deliberately burst.

By the way, a bagel dreamed of being a loaf ... a loaf, on the contrary, dreamed of becoming a donut ... probably dreamed ...

The baton was originally planned, but when it did not lie down even diagonally, I had to roll it into a ram's horn ...

Very tasty, however, as always !!!

Ksyu, thank you very much and human !!!

P.S. The bagel was baked according to the following scheme:

Convection mode, oven preheated to 250 gr ..

I threw off the bread on a baking sheet preheated with the oven and immediately reduced the temperature to 230 grams, baked for 10 minutes.

Then I lowered the temperature to 130 grams. and baked for another 20 minutes.

In total, the baking time was 30 minutes.

The baton was originally planned, but when it did not lie down even diagonally, it was necessary to roll it into a ram's horn

You can't take us with your bare hands !!! Kroshik, Great bagel turned out !! You can’t be otherwise.

Mistletoe! Thank you so much for this bread! I have now switched to yeast. bread, my leaven is resting in the freezer, and I bake this bread almost every day.

[Antonina]

Antonina, I'm glad I liked the bread !!

[and then everything is according to the recipe!]

Last time I wrote from my phone, but now I want to leave a full review.

Kroshik inspired me with a donut, well, I also tried to bake this:

I bake every day - so everyone likes it! I decided to play with the shapes and admitted that in the form of a chamomile it is very convenient to take with me to work and to build a sandwich quickly.

Here is:

Every time I change 100 grams of premium flour for a different one for a change.

Well, the catch phrase: and then everything is according to the recipe!

Ksyusha, thanks again!

[Antonina]

Antonina, de my mice !!!! Gorgeous bread !!!

and then everything is according to the recipe!

MALADEC !!!

Mistletochka, you will excuse me for the stupid question, but I am a beginner in this business, and 4 g of dry yeast is what kind of yeast? I have available Voronezh dry and instant ones, which are imported, which ones should I use? There is no way to buy a saf-moment, otherwise I'm completely confused about something. I also want to learn how to bake and will try on your recipe

[zuma.olga]

zuma.olga, welcome to the forum! You can use both.

Mistletoe, and I also don't understand how to cover the formed loaves with cellophane. package so that it does not touch the dough, because they are already prepared on my table, or I should put them back in a bowl to rise

[zuma.olga]

zuma.olga, I put it in the proofing basket, I put on a shower cap on top. If there are no baskets, then you can put the loaves on paper on a tray, and already in a large bag.

I put it in a proofing basket, put on a shower cap on top.

We'll have to try. Thank you.

Ol, did you know ??? The idea is ancient and not mine.

Mistletochka, thanks for the bread, finally I got the kind of bread that I wanted, otherwise my delights from the bread machine like all my delights, but I do not, but your Hungarian is it, that is it ... THANKS again!