Omela
Liza,
alekc.z
The bread turned out superb. The crust is soft soft. And the smell ....... is just awesome. Super bread
Omela
alekc.z ,
shrek1983
Thanks for the recipe, I'll go try it.
I bought a bread maker yesterday, I'm learning it.
mora
Mistletoe! I baked your delicious bread.
Bork. Delicious white bread
Bork. Delicious white bread
Not all the flour was included. She did not report only 14 grams. Judging by the bread, the amount could have been reduced even more. Pressed yeast 11 gr. After the second kneading, the kolobok settled down on one side, and rose as well. This can be seen from the photo.
Omela
mora, Valentina, KRASAVETS !!!!

Quote: mora

Not all the flour was included. She did not report only 14 grams. Judging by the bread, the amount could have been reduced even more.
Agree. The roof was cracked, so the pain could be reduced even further.

Quote: mora

After the second kneading, the kolobok settled down on one side, and rose as well.
If you were present during the kneading, then you could form a ball with your hands and lay it in the center.
Lolipop
[quote
If you were present during the kneading, then you could form a ball with your hands and lay it in the center.
[/ quote]
And I make the dough a little liquid, since I have HP for 2 dough mixers, it turns out 2 koloboks)) and when they connect, a groove forms between them, and if you knead a little thinner, then the dough spreads uniformly and everything melts well So you need to adapt still to each HP, and this does not affect the taste of bread))
mora
Mistletoe, I thought so too. For the next time I will straighten my hands and at the same time take out the shoulder blade. Mistletoe, which kefir is better to take? I have 1%, there was no other.
And one more thing: can this bread be baked with sourdough? If so, how much to take?
Omela
Quote: mora

For the next time I will straighten my hands and at the same time take out the shoulder blade.
mora, look, about the scapula ... The pin is not Teflon, so the bread will stick to it. I baked like that once - it was enough for me, I barely pulled out bread.

Anyone can use kefir. The amount of sourdough too I usually use 200-250g, but sour wheat bread for me. But this, as they say, is a matter of taste.
albert7478
stove maestro, recipe class. Thank you so much
Omela
albert7478 , welcome to the forum! Glad that the bread was a success !!
olllesia
Hello everybody! And if dry yeast is not how much usual you need ???
Omela
olllesia , welcome to the forum! Pressed yeast needs 13g.
Liza
Goodnight! Tell me, can I bake this bread in milk? I liked yogurt very much, but I really love milk. If possible, how many grams of milk should I take? Thank you.
Omela
Liza, you can bake with the same amount of milk, just watch the bun.
Liza
Thank you. Somehow I'll try, but for now I won't risk putting it on kefir again. And now I was trying to bake French bread from Panasonic and I got a brick, one frustration.
Omela
Liza, the bread does not depend on the model of the bread machine. If something doesn't work out, go HERE understand.

Liza
Thank you. I'll go figure it out
mora
Mistletoe, baked your bread again! (I baked yesterday and today I baked it again And every time it turns out differently. I bake with pressed yeast. I put flour again by 50 g less. After the second kneading I decided to fix the bun, and it turned out to be much softer than yesterday. Yesterday I took it in my hands, took out a spatula and put it neatly. Today I just leveled it. I was afraid to take it - it was watery. The top still cracked yesterday and today. Today it also sagged during cooling.
Mistletoe, what's the reason? At the first kneading, the koloboks were good: elastic, moderately dense. They did not stick to the walls and there was no puddle at the bottom.
And one more thing: after that I decided to bake rye bread according to the user's program. It does not turn on for me. The oven has cooled down. I had to turn on the main mode.I decided to use the program for the first time. Probably faulty HP.
Bork. Delicious white bread
this is yesterday's bread.
Bork. Delicious white bread
this is today's.
Omela
Quote: mora

The top is still cracked yesterday and today. Today it also sagged during cooling.
mora, Valentina, do you warm up kefir ?? It can also crack due to insufficient proofing time. As for the subsidence of the roof after cooling, this has been repeatedly discussed on our forum (if I find it, I will give a link). This is due to the excessive moisture that forms inside the CP during baking, and when it cools, the moisture evaporates and the roof goes in a "wave". This is not a defect.

Quote: mora

And one more thing: after that I decided to bake rye bread according to the user's program. It does not turn on for me. The oven has cooled down. I had to turn on the main mode. I decided to use the program for the first time. Probably faulty HP.
Valentina, I have never used the user program. I don’t think it’s a malfunction. Have you introduced it (the program) beforehand ???
mora
Quote: Omela

mora, Valentine, and you warming up kefir ?? It can also crack due to insufficient proofing time. As for the subsidence of the roof after cooling, this has been repeatedly discussed on our forum (if I find it, I will give a link). This is due to excessive moisture that forms inside the CP during baking, and when it cools, the moisture evaporates and the roof comes in a "wave". This is not a defect.
Valentina, I have never used the user program. I don’t think it’s a malfunction. Have you introduced it (the program) beforehand ???
Mistletoe.
Kefir warmed up. How many flaws in my HP - horror! I am becoming more and more convinced that vendors work in conjunction with manufacturers. Everyone writes the same thing. I went to buy PANASONIK, but bought BORK 500.
The mistletoe, of course, didn't switch. Already looked, it was necessary to set the program first
Omela
Valentine, excessive humidity is not a drawback of your specific HP model, but of all HP. So there is no need to swear at her !!!
S_Dewa
Omela, thank you so much for the recipe! This was the first bread I baked. True, slightly altering ... But even just on water without butter, it turns out delicious. Low bow!
Omela
S_Dewa , I'm glad you did it !!!
Gulnaro4ka
Quote: klarep

You are not right. In a small cup, a little bit of milk, wait until they begin to sour, blow bubbles, then in a common heap.
Everything is working.

In your support, about the yeast, I do it at some point. baking recipes as you indicated.
gogi.75
Great respect to the author for the recipe ...
Today I bought a Saturn ST-EC8771 bread maker ...
I did everything strictly according to the recipe ... The bread came out amazing ...
I raise a glass to the author of the recipe and the bread machine ... Thank you very much ...
Omela
gogi.75, welcome to the forum !! I am glad that your bread was a success !!!
IRRINA
REALLY VERY TASTY WHITE BREAD !!!! Taste from childhood, thank you very much for the recipe.


Bork. Delicious white bread

already eaten, put the second
Omela
IRRINA , handsome !!!! Glad that you like the bread !!!
Sokolov
Bork. Delicious white bread
Bork stove - everything is super, it worked out the first time, there was no kefir - I replaced it with fermented baked milk!
recipe super
Thank you
Alexei
Omela
Sokolov , Alexey, welcome to the forum !!! Excellent bread turned out !!!
Yashka77
Quote: Omela

Sokolov , Alexey, welcome to the forum !!! Excellent bread turned out !!!
Hello, can I bake this in HP Delphi?
Omela
Quote: Yashka77

Hello, can I bake this in HP Delphi?
Yashka77 , if you know the basics of baking (flour / liquid balance), you can bake in any HP.
Yashka77
Quote: Omela

Yashka77 , if you know the basics of baking (flour / liquid balance), you can bake in any HP.

And I have already baked It looks beautiful, but hot, that there it will be discovered tomorrow. And so och even nothing. But the first two batches were all very beautiful, according to the rule of a classic kolobok, by the way it happened the first time. But the third batch ... the dough seemed to liquefy ... the bun was spinning like a comma, sticking to the sides of the bucket, I was afraid to add flour on the third, last batch ...helped with a shovel ... but it still looked good, the roof was blown off quite a bit, a little bit, but most importantly, it did not fail.
Omela
Yashka77 , did the right thing - no flour is added on the 3rd batch. Looking forward to your impressions !!
Natashkin
Today I baked bread according to this recipe, it turned out very beautiful, it rose well, the crumb is not raw and the bread is tasty, but for my taste it is a bread for tea, rich or something ... I will sometimes bake for a change, thanks to the author!
Oven Panasonic 2502
Omela
Natashkin , I'm glad you got some bread !!
Yashka77
I smashed the pictures of this bread-such a roof, as mine came out, for everyone on the photos. so it must be so. no pictures, baked to take away. everyone liked it, but I would like it to be "lighter", it is dense. but in general the best of those 2 that I have already baked the best. So Sedna bought whole grain zhornovy flour, I'll try it with it. the pack says what is suitable for HP. Do I need to make any adjustments to the recipe? and yet, dry yeast after baking "smells" to me, but somehow I bought such ... in a briquette and they are now frozen in the freezer, what about them? defrost? so saw off? how much to put? thanks for helping
Omela
Yashka77, let's figure it out in order:

Quote: Yashka77

I smashed the pictures of this bread-such a roof, as mine came out, for everyone on the photos. so it must be so.
What's wrong with the roof ?? What "so"??

Quote: Yashka77

but I would like that he was "lighter", he is dense.
This bread is absolutely not dense. The pulp is airy and tender. If you got a tight one, then maybe the bun was cool when kneading? Or the yeast didn't work well enough and raised the dough.

Quote: Yashka77

Sedna bought whole grain zhornovy flour, I'll try it with it. the pack says what is suitable for HP. Do I need to make any adjustments to the recipe?
Whole grain flour is a completely different flour when compared to the premium flour used in this recipe. Of course, it is more useful, but its properties and taste are different. And it "takes" more water in the dough. And there are separate recipes for it.

Quote: Yashka77

in briquettes and they are now frozen in the freezer, what about them? defrost? so saw off? how much to put? thanks for helping
You can store the yeast in the refrigerator during the shelf life. If you plan to freeze them, then you must first divide them into 15g pieces, wrap them in foil and only then in the freezer. Yeast from the freezer should be taken several grams more than indicated in the recipe. They must be immediately mixed with a small amount of water (1-2 hours l.) And sugar. Wait until the foam "cap" appears and then put it into the dough.
Yashka77
Quote: Omela

Yashka77, let's figure it out in order:
What's wrong with the roof ?? What "so"??
🔗 here it looks like this, a little tore the roof.

Quote: Omela

This bread is absolutely not dense. The pulp is airy and tender. If you got a tight one, then maybe the bun was cool when kneading? Or the yeast didn't work well enough and raised the dough.
means if the dough after the third kneading is sticky to the walls, and the crumb is rather dense - then there is a lot of flour ??? or a little ??? it was, yes, and the yeast didn't work, right?

Quote: Omela

Whole grain flour is a completely different flour when compared to the premium flour used in this recipe. Of course, it is more useful, but its properties and taste are different. And it "takes" more water in the dough. And there are separate recipes for it.
You can store the yeast in the refrigerator during the shelf life. If you plan to freeze them, then you must first divide them into 15g pieces, wrap them in foil and only then in the freezer. Yeast from the freezer should be taken several grams more than indicated in the recipe. They must be immediately mixed with a small amount of water (1-2 h. L.) And sugar. Wait until the foam "cap" appears and then put it into the dough.
a huge thank you for the advice on yeast and flour means I will take B / S.
Omela
Quote: Yashka77

means if the dough after the third kneading is sticky to the walls, and the crumb is rather dense - then there is a lot of flour ??? or a little ??? it was yes, and the yeast didn't work, right?
No, if the dough is sticking to the walls, there is not much flour. Such cracks on the crust occur: due to tough dough (not your case), due to insufficient proofing time and poor yeast quality. Try it with fresh yeast.
Yashka77
Quote: Omela

No, if the dough is sticking to the walls, there is not much flour. Such cracks on the crust occur: due to tough dough (not your case), due to insufficient proofing time and poor yeast quality. Try it with fresh yeast.
Thank you, thank you, thank you for the advice
I'm with these. ice cream, try yeast
Natashkin
and then I will take flour B / S.
[/ quote]

No, it is better to take flour that says "bakery"
And if you add whole grain flour to the premium flour in the amount of 10% of the total mass of flour in the recipe, you will be pleasantly surprised at the result! The bread will be more aromatic, tastier, and the crust prettier! Try it on plain white bread, you won't regret it.
Yashka77
Quote: Natashkin

No, it is better to take flour that says "bakery"
And if you add whole grain flour to the premium flour in the amount of 10% of the total mass of flour in the recipe, you will be pleasantly surprised at the result! The bread will be more aromatic, tastier, and the crust prettier! Try it on plain white bread, you won't regret it.
I'll take on a dyakuyu
svist
Hello.
Thanks for the recipe. I did everything as written. It worked well for the first time.
The lid did not fall off, the bun is good, it rose well too.
Here's just one thing, the crust turned out on the sides as in the photo, but the top is completely white.
Why don't you tell me?
Omela
svist , welcome to the forum !!

Quote: svist

The lid did not fall off, the bun is good, it rose well too.
Climbed how high ?? usually there is a white roof when the bread does not rise to the end of the bucket. Can you show a photo ??
svist
Hello.
I can’t show the photo, we ate it.
Yes, until the end of the bucket did not rise, probably rose slightly above half of the bucket.
Omela
Quote: svist

Yes, until the end of the bucket did not rise, probably rose slightly above half of the bucket.
Well, that's the explanation. In general, this bread rises high !!! What yeast did you bake with? Was the kefir heated?
svist
Quote: Omela

Well, that's the explanation. In general, this bread rises high !!! What yeast did you bake with? Was the kefir heated?
Yeast saf- moment, kefir was at room temperature.
Omela
Quote: svist

kefir was at room temperature.
And say that everything is according to the recipe !!! The recipe says: "Heat the kefir and egg until warm." It is important!!!!

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