Premium Gingerbread

Category: Yeast bread
Premium Gingerbread

Ingredients

milk 310 ml
fresh yeast 7 g (or 1.5 tsp. Dry)
flour 1 grade 550 (+/- 10) g
Ol. oil 1 sec. l.
sugar 2 sec. l.
salt 1 tsp
sour cream shop twenty% 2 sec. l. from the sky. slide
the ginger root is fresh. 2 tsp grated
sesame seeds for sprinkling and in a bun after a beep 1 tsp.

Cooking method

  • I decided to pamper myself with something unusual. Lo and behold, there is no bread. And as luck would have it, a few grains of dry yeast remained, that's an ambush!
  • I looked into the refrigerator, and there were half a pack of fresh ones, but the restless ginger was lying around, sour cream was interfering at the bottom of the can and half a bottle of homemade milk.
  • Well, in general, as with us, housewives and it happens. It is called - to clean the refrigerator. And I started.
  • By some inexplicable mathematical recalculations (well, I still don't understand how to calculate the replacement of dry yeast with wet yeast), I determined that there should be 7 grams of fresh flour per pound of flour.
  • I made the bookmark in the order indicated in the list of products. That is, I stirred the yeast with a spatula in warm milk and so that nothing would interfere with fermenting, I poured all the flour on top. I almost always make white bread with premium flour, knowing its useful advantages over premium flour.
  • And on top of it, everything else is already. Lastly, she rubbed a root of ginger right over the bucket.
  • I had no doubts about the ratio of products, but the taste intrigued me. At first I was not going to put sour cream, but then I decided that I would not sacrifice butter.
  • The kneading went well, the bun is very soft, like a bun.
  • Before turning on the baking, in 5-10 minutes, I quickly sprinkled warm water with my hand and sprinkled with sesame seeds.
  • I experimented on Sandwich, which I used only once for the entire time (3.20min). It turned out that the base does not differ from the base one, only the crust is slightly softer, softer. Well, the result:
  • Premium Gingerbread
  • And here is its cut:
  • Premium Gingerbread
  • The smell of ginger was amazing during baking. Despite the low grade of flour, the crumb is the most tender and airy. It's a pity I can only take pictures with my phone. But I think if you are interested, you will not regret it. He tastes like a premium. And the spicy scent of ginger.
  • P.S. Look - maybe someone also needs to clean it in the refrigerator?

The dish is designed for

950g

Time for preparing:

3h20min

Cooking program:

Basic or Sandwich

Note

Fits like weekend bread!

Admin
Well, very good, impressive!

Now, I never baked with ginger and it's even scary, everything seems not to be my taste. Probably worth at least once to dare and do
Inusya
I was afraid of that too, I don't like risky tastes. But there remains only a perceptible smell, there is no sharp reflection in the taste, there is no bitterness or pungency either. Therefore, until she herself waited for cooling and did not try, I did not spread it. My husband is sooo capricious for spices-pungency-smells, therefore, - everything that is fraught with his grimace - I do not practice. But today I am happy with the result.
Admin

inusya, persuaded - if possible I will do
Alishar
Hello everyone! And I have a question! Inushi has HP Orion, I have HP Ranasik 2501, as I understood Orion always poured liquid first, and then the rest of the ingredients, Ranasik first of all has dry ingredients, and finally liquid! So should I do it according to my system? Right!? Admin-Tanya please explain, the recipe is very tasty! And on which program should I bake at 01 (Main - 4h 05min)?
Twist
inusya! Interesting bread. I took it to the bookmarks.
Inusya
Alishar, in the instruction to Orion just the same bookmark starts with yeast and ends in liquid, which I never do. It's the opposite for me.
Well, I don’t know, it’s more convenient for me to lay it according to the principle: flour in water, as used to. And in this case, too, since I had to stir up live yeast in a bucket and it warms up better at the bottom in the first stage, before kneading.
The mode can be set to Basic basic, I just haven't used my Sandwich for a long time, but there is no significant difference.
So feel free to bet on the Main one or whatever you call it.
PS. In general, according to the rules from the instructions, I did only two times for the entire time (in the sense of the order of the bookmarks), and everything always works out.
I still don’t understand what the difference is if all furnaces work according to the general principle, with the exception of minor deviations. Or maybe there is some secret?
Alishar
I will also try to bake such bread, but on the weekend!
Chaldeika
I tried this bread - it turned out to be ordinary bread without a special smell.
I took ground ginger instead of fresh root. Apparently because of this.
Inusya
You know, how many times I have never used these powders before, and I thought to myself, no spice! ... nothing special. And then when I began to buy only in natural form, it didn’t look like anything (this also applied to ground peppers, and paprika, and chili, and ginger powder, etc.) And then I also looked at the program. sometimes they interfere instead of the main product ... Now I grind everything myself and no ready-made powders. Quite another matter. Most likely, that's why you did it ...

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers