irman
I haven't made an incision yet, it's getting cold. I didn't think that such bread would turn out. Thanks for the recipe. Thank you !!!!!
Omela
Irina, the bread turned out beautiful !!! Congratulations!! I am looking forward to impressions of the taste.
irman
I will definitely unsubscribe.
Little mouse
OmelaThanks for the great recipe.
This is your second recipe. According to the first recipe https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=146019.0 even my mother in her 75 years bakes with great pleasure.
According to the recipe from this topic. I have not found any normal dry cream. All that I found was some kind of horror from Korea, Poland, a substitute for a substitute .... Therefore, at my own peril and risk, I put milk powder. It is even gostovsky and in terms of content without these emulsifiers-hardeners and other "environmentally necessary" products, but simply powdered milk.

Here is a photo of bread. I haven't made an incision yet. The roof is crooked, this is what could be, you will not tell. Or just ignore?

Wheat bread Creamy in a bread maker Wheat bread Creamy in a bread maker
Omela
Little mouse, thanks, good bread turned out! And the roof is normal .. it may be crooked due to the fact that the bun didn’t lie flat after kneading .. don’t pay attention.
Little mouse
OmelaNow I will try your recipe for bread with the addition of rye flour. It will be well, oh-oh-very responsible. Not only do I fail to get these breads / true, I also bake with NG, when I gave HP to my mother /, so I also swung straight at the sourdough bread. Now, under the guidance of the moderator Vika, I am growing the leaven, but after two failures in baking, the matter is still not moving, only the leaven is nursing. Moreover, the neighbor said that if I got bread, she would also make such bread. So one of these days I will try it according to the recipe given in this topic.
200 ml. water
2h l. lemon juice
1.5si. l. sunflower oil
125g. rye flour
375g. wheat flour
1.5 st. l. milk powder
1.5h l. cumin seed or bread mixture
1.5h l. salt
1 st. l. brown sugar
1h l. dry yeast
Basic mode, 750g, medium crust.)
Omela
Yes, I baked this recipe for a long time.
Little mouse
Omela, well, the son could not stand it and cut the bread.
Here's what happened inside.
Wheat bread Creamy in a bread maker Wheat bread Creamy in a bread maker Wheat bread Creamy in a bread maker

And delicious .... I will increase the salt a little. I, frankly, eat everything saltier.
Thank you again for the recipe !!!!!!!!!!!!!!! 11
Omela
Nice crumb! Glad you liked it!
Little mouse
Omela, I apologize for the importunity.
Now I’ll probably bake all the bread with wet yeast. And how to store them properly - in the refrigerator or freezer?
P. S. The growing organism has already eaten half of the bread. The little dog liked it too. At this rate, I will put another one in the morning urgently, but my grandmother will not get to try it.
They didn’t eat something from the store, and the dog didn’t have a habit of eating bread at all. And then he begs)))
Omela
Quote: Mouse
and the dog did not have a habit of eating bread at all
now don't drag it away.

Quote: Mouse
And how to store them properly - in the refrigerator or freezer?
I have the opportunity to buy yeast all the time, so I keep it on the door in the refrigerator. I use it until the expiration date. I used to keep it in the freezer, packaged in foil for 15 g. You need a little more frozen yeast than indicated in the recipe. Before use, they must be defrosted a little, mixed with sugar and wait for bubbles.
Little mouse
OmelaThank you very much for your answers.
And the last / honestly the last / request.
Please help me to count the amount of yeast in the recipe for "Delicious white bread". I got AF 24 grams. Is it correct?
Omela
Pressed yeast is taken 3 times more. There 1.5 hours. l.- this is 4.5g x 3 = 13.5g
Little mouse
Omela,
Thank you.
I made a note in the recipe. I'll try it with wet yeast tomorrow.
Omela
Good luck!
Luera
Well, very tasty bread. The pulp is airy, not dry. The crust is generally incomparable! Although I am not a fan of crusts, I managed both ends myself
The only negative is that it is impossible to wait until it cools down. The scent beckons. Or is it also a plus?
Omela
Quote: Luera
The only negative is that it is impossible to wait until it cools down.
Anna, there is one more - quickly eaten! Glad you liked!
Kotloshanochka
Omela, thanks for the great creamy bread recipe. It turned out very tasty, it really baked with Vitako-cream cheese and the top turned out a little pale, I had to brown it a little in the oven. I could not insert a photo from the gallery. The pension is not in vain. I copied this way and that and still could not paste. Thanks again for the recipe. I'm still new to the bread maker.
Fondnees
Hello. A little off topic, but once such a conversation started .. I just started working with bread just recently, before that I always took a saf moment into the dough (pies, pies, etc.) and I want those Soviet breads with a special smell in bread .. Tell me please dosage and activation time, distance ..) grandmother put the dough all night ..) how to achieve this in HP? ..)

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