Kisena
Quote: VS NIKA

BREAD "MUSTARD-MILK"
While the bread was being baked, I ran to the store and bought mustard oil and my favorite granular mustard.
I put it on a delayed start with mustard oil and mustard grain.

I, sorry, did not understand, in the second bread did you replace ordinary butter with mustard oil, and ordinary mustard for granular?
Catwoman
I put in French again, only now with 1/2 yeast. Until I finish him, I will not calm down, the poor stove, I have already muzzled her. I just don't understand why everyone succeeds with a full dose of yeast, but I do not.
Ksyushk @ -Plushk @
Quote: Catwoman

I put in French again, only now with 1/2 yeast. Until I finish him, I will not calm down, the poor stove, I have already muzzled her. I just don't understand why everyone succeeds with a full dose of yeast, but I do not.
Lena, you are stubborn And he will be even more stubborn and obey you. Just kidding, of course, you're bothering a Frenchie, I'm sure

Quote: VS NIKA

BREAD "MUSTARD-MILK"
Yana's recipe,
I baked in mustard oil, I liked it. But with the powder I did not dare. My little one’s cheeks are burning after mustard bread. What does this taste like? Although how to explain the taste of bread, I'm of course interesting. Well, maybe someone will try to explain to me, pliz.
Catwoman
Quote: Ksyushk @ -Plushk @

Lena, you are stubborn And he will be even more stubborn and obey you. Just kidding, of course, you're bothering a Frenchie, I'm sure
I baked in mustard oil, I liked it. But with the powder I did not dare. My little one’s cheeks are burning after mustard bread. What does this taste like? Although how to explain the taste of bread, I'm of course interesting. Well, maybe someone will try to explain to me, pliz.

Instead of mustard powder, I added dry mustard grains (sold in the departments with spices), I liked it better.
Xen, I will not switch to another program until I finish it.
Vichka
Quote: Kisyona

Sorry, I didn’t understand, in the second bread you replaced ordinary butter with mustard oil, and ordinary mustard with granular?
Kisena, everything is correct. Olive on mustard, simple ready-made mustard was replaced with ready-made granular.
Vichka
Quote: Ksyushk @ -Plushk @

Lena, you are stubborn And he will be even more stubborn and obey you. Just kidding, of course, you're bothering a Frenchie, I'm sure
I baked in mustard oil, I liked it. But with the powder I did not dare. My little one’s cheeks are burning after mustard bread. What does this taste like? Although how to explain the taste of bread, I'm of course interesting. Well, maybe someone will try to explain to me, pliz.
Ksyusha, I did not bake with powder, but with ready-made mustard.
Ksyushk @ -Plushk @
Quote: VS NIKA

Ksyusha, I did not bake with powder, but with ready-made mustard.
Yes, Victoria, I read it. But this is almost the same thing - add water + oil + other things to the powder and the finished mustard is ready. So I think my child will not burn from such bread.
Vichka
BREAD "MUSTARD-MILK"


Recipe for yesterday's mustard, replaced olive oil with mustard and mustard with granular. Baked in delayed mode.

Bread maker Brand 3801. Program 1 - White bread or basic
Bread maker Brand 3801. Program 1 - White bread or basic
Yesterday's bread is delicious, but there is no smell of mustard at all. This bread is much more flavorful.
I bought mustard seeds today, I will try with seeds, with granular mustard and mustard oil.
Catwoman


Vikulya, handsome!
Vichka
Lena, Thank you. And this is in the context.
Bread maker Brand 3801.Program 1 - White bread or basic
I can't make friends with the camera down, the sharpness is lame in the pictures. I can only convey that it is very soft, airy bread, there are few crumbs, you can cut it very thinly, it shrinks when cutting, and then takes its shape again, and of course the pleasant aroma of mustard!
MariV
Vika, great bread!
About shooting close-ups - in the fotik you select the option - "macro photography" and better in daylight.
Catwoman
Quote: Kisyona

Oh, MariV, what an amazing bread !!! You are just in this business! I also want to, just how long it takes to learn how to bake such beauty! And my HP is just coming to me, looked at the girls' masterpieces and ordered Wrend, so I'm waiting and I will join you

Kisena! do not worry, Vera-Nevushka told you everything correctly, if something does not work out, do not hesitate to ask for help. We all started from scratch once.
Catwoman
Quote: Omela

Lena, beautiful bread !!!
Oh, how full of holes !!!!

Mistletoe, Thank you! You can now move on.
14anna08
I had notifications that didn’t come, but here they made so much beauty !!!!!!!!!!!!!!

GIRLS YOU ARE GOOD !!!!!! GOOD MEN AND HOW GOOD WHAT YOU SHOW WHAT BREAD EXCELLENT WILL BE !!!! YOUNG MEN!

Olya, you all went through the programs are ready to give the results - did I understand correctly?
Lenchik, you still "made" him - French!

but now I didn't quite understand - what happened to Lena with half of the dry yeast, what did Olya have a full norm? only did Olya do a different batch?
girls tell me how to search in this thread - not on the forum to use Olin's French recipe I lost.
although Lena, Olya, you duplicate recipes on the company's forum - I understood correctly, can I look there?

and forgive me for the stupid question - and you - Olya, Vika, Lena, followed the kolobok in all the recipes, were there any recipes that didn't require adding flour?

and when my bread maker arrives - do the test on milk - do I remember correctly?
phew, like everything asked.
Catwoman
Quote: 14anna08

I had notifications that didn’t come, but here they made so much beauty !!!!!!!!!!!!!!

GIRLS YOU ARE GOOD !!!!!! GOOD MEN AND HOW GOOD WHAT YOU SHOW WHAT BREAD EXCELLENT WILL BE !!!! YOUNG MEN!

Olya, you all went through the programs are ready to give the results - did I understand correctly?
Lenchik, you still "made" him - French!

but now I didn't quite understand - what happened to Lena with half of the dry yeast, what did Olya have a full norm? only did Olya do a different batch?
girls tell me how to search in this thread - not on the forum to use Olin's French recipe I lost.
although Lena, Olya, you duplicate recipes on the company's forum - I understood correctly, can I look there?

and forgive me for the stupid question - did you follow the bun in all the recipes, were there any recipes that did not require adding flour?

and when my bread maker arrives - do the test on milk - do I remember correctly?
phew, like everything asked.

To do the check on milk, everything is correct, I did not add a single gram of flour to French and did it on a delayed start.

Vichka
Quote: MariV

Vika, great bread!
About shooting close-ups - in the fotik you select the option - "macro photography" and better in daylight.
Olya,Thank you!
With a fotik I do this, but it doesn't work close, I want to show what holes are in the bread, but they blur.
Gasha
And also forgive me for the stupid question - did you follow the bun in all the recipes, were there any recipes that did not require adding flour?

After all, you have flour, it's still different ... It is quite possible that any recipe will require adjustment ...

I Olin French recipe lost

Olin's French recipe can be viewed in Olya's profile ... To do this, just click on her nickname
14anna08
what does mustard oil look like?

Gasha, can you come to me? Thank you, I thought using the statistics method (if all three were not required) to identify the recipes that were verified as much as possible from the instructions.
Gasha
Quote: 14anna08

Gasha, can you come to me?

Agreed! Anh, mustard oil outwardly looks like any vegetable oil, only its color is darker olive ... The packages, like any other oil, can be different ... Type mustard oil in Yandex or Google search, click search by pictures and - there are thousands of them ...

Bread maker Brand 3801. Program 1 - White bread or basic

Any very verified recipe may not work out as it should, because your flour may differ in moisture content And statistics are out of place here ...
MariV
Quote: VS NIKA

Olya,Thank you!
With a fotik I do this, but it doesn't work close, I want to show what holes are in the bread, but they blur.
Light, Vika, light - that's the whole thing!

14anna08, Gasha I wrote everything absolutely correctly!
Gan - you are a true friend!

P.S. I will add a little - this HP - with a perspective! What does this mean in my case - a lot of senior citizens of this forum, having bought HP, bake in it for the first year or less. Then, having got used to and having figured out what's what, they switch to baking in ovens, and in KhP they bake in the summer, when they don't want to heat the oven; HP is used as a kneader for dumplings, dumplings, bread and butter dough, etc.
So the big plus of this HP is its excellent kneading properties - although the power is less than in Panas. And a manual program.
And the bread will bake without problems.
Adjust it for yourself, and it will adapt to you!
Why is it better to bake the first "Milk" - so that immediately positive emotions; yes on whole flour 2 modes - also good; and 6 - sweet - also right away!

While your HP is running, 14anna08, go to the forum table of contents, find the section "Bread is the head of everything"- there about everything bread! Compiled and wrote Admin, so-a-a-coy work! Rate it!
Catwoman
Quote: 14anna08

what does mustard oil look like?

Gasha, can you come to me? Thank you, I thought using the statistics method (if all three were not required) to identify the recipes that were verified as much as possible from the instructions.

Anyut, mustard oil is very useful for the gastrointestinal tract. I read it somewhere, but now I can't find it.
14anna08
I have already bookmarked a lot with Admin, thanks!
I read but not everything in my head is postponed at once. I, after her posts, on the contrary, became afraid that I would not succeed. so many important little things and in general ...
why after a year they start baking in the oven?
Gasha
Quote: 14anna08

why after a year they start baking in the oven?

why exactly in a year? Anh, everyone has different ways ... Anyone who is seriously interested in baking, sooner or later, will still want to try to bake bread in the oven and in the form and on the hearth ... The same as with sourdough ...

At first, everyone was so ... From the excess of information - a complete confusion in the head ... Everything will settle down with time, and everything will definitely work out!
14anna08
Quote: Gasha

why exactly in a year? Anh, everyone has different ways ... Anyone who is seriously interested in baking, sooner or later, will still want to try to bake bread in the oven and in the form and on the hearth ... Just like with sourdough ...

And it was all like that at first ... From the excess of information - a complete confusion in my head ... Everything will settle down with time, and everything will definitely work out!
Olya wrote it just above. about a year.
and now it's clear.
Gash, I'm like Masha in a cartoon (when she flew into the bear's window) "Why aren't you sleeping?" my little one got sick, but why are you?
Catwoman
Quote: 14anna08

I have already bookmarked a lot with Admin, thanks!
I read but not everything in my head is postponed at once. I, after her posts, on the contrary, became afraid that I would not succeed. so many important little things and in general ...
why after a year they start baking in the oven?
An, I also bake in the oven, but extremely rarely, because time is sorely lacking, so I returned to the bread maker again and just bastard from Brandik, combines everything that I need. And I started to bake in the oven, well, I have to try everything, but I’m unlikely to return to yeast, although ..... I won’t think about it.
kanik
Can you please tell me if you replace dry yeast with raw yeast, in what proportion? i.e. 1gr of dry is equal to?
14anna08
Quote: Catwoman


An, I also bake in the oven, but extremely rarely, because time is sorely lacking, so I returned to the bread maker and just bastard from Brandik, combines everything I need. And I started to bake in the oven, well, I have to try everything, but I’m unlikely to return to yeast, although ..... I won’t think about it.
so I think that I will have time to bake in hp at all
wow, how your hands are itching ...
Vichka
BREAD "MUSTARD-MILK"
I got carried away with mustard bread. This time, I added three teaspoons of mustard seeds to mustard oil and a tablespoon of granular mustard and replaced the dry yeast with 10g fresh.

Bread maker Brand 3801. Program 1 - White bread or basic
The top was evenly inflated and wrinkled when removed.
Ksyushk @ -Plushk @
Quote: Catwoman

Today I baked bread according to the recipe of Ksyushka-Buns

Ksenya, thanks for the recipe! Delicious bread!
Thank you, Lena, for your interest in the recipe. I'm glad that you liked it!

Quote: VS NIKA

BREAD "MUSTARD-MILK"
It can be seen that the bread is very soft and airy, and the roof crumpled when taken out. I imagine how fragrant
Antonovka
Girls, I returned to HP after the weekend!
Boasting in Brand over the weekend was baked French in milk - came out short and strange in shape (Gasha, hello delicious ass) and very dense, but tasty, Borodinsky for the lazy in HP (Ganya, hello to you again) - in manual mode with one kneading and preliminary dough from wheat flour - the fry was wrong with the proving time - roof a bit fell in, very tasty came out - at one time they diminished 2/3 of the loaf and finally I did it with highly good roof Lactic... Yes, I bake everything at 500g - I probably need to switch to another weight - but I really like fresh bread every time
14anna08
Quote: Antonovka

Girls, I returned to HP after the weekend!
Boasting in Brand over the weekend was baked French in milk - came out short and strange in shape (Gasha, hello delicious ass) and very dense, but tasty, Borodinsky for the lazy in HP (Ganya, hello to you again) - in manual mode with one kneading and preliminary dough from wheat flour - the fry was wrong with the proving time - roof a bit fell in, very tasty came out - at one time they diminished 2/3 of the loaf and finally I did it with highly good roof Lactic... Yes, I bake everything at 500g - I probably need to switch to another weight - but I really like fresh bread every time
and show at least a phone number pictures? and if possible, where it is about recipes, you can immediately link the active one (although I myself do not know how to make them). but why do you think the Frenchman came out like that, maybe half of yeast like Lena's? sorry i just asked
Antonovka
14anna08,
Anh, with me it is better for you Foty is in the fotik - no cord There is nothing to show by the phone - the Frenchman is eaten, from Borodinsky - pitiful remnants, Milk - alive, but I will be late today, the Frenchman was from the recipe book for the stove, only instead water - milk, Milk is also from recipes, and Borodinsky - here it is
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6778.0

Maybe, of course, because of the amount of yeast, in the trail. once I try to put less - I bake for living
Antonovka
14anna08,
and pre-dough from wheat flour
I also forgot to indicate with a reference to manipulations with dough
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=109387.0

I lined up the manual mode, like "Rye" in Panasika, only I went too far with the proofing - I had to turn it off 30 minutes earlier, but it was necessary even 15 minutes earlier - a total of 40-45 minutes
14anna08
girls, could you try or tweak the following recipe in manual mode:
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=102164.0
only on the first page I didn’t see the link to the sourdough, I didn’t read it yet, maybe further, outwardly very nice bread, I myself will not be able to adapt when the hp comes.
Vadim Solynin
Quote: Catwoman


Luysia, Thank you!

Oh, girls, they completely embarrassed me ...

Well, if really it turned out very erotic

Quote: 14anna08

oh, well girls !!! I can imagine what Vadim will think when he reads! that he does not brag that the pitch.

There is nothing to brag about yet ... Before NG, a blockage of cases, they did not even have time to unpack
Vichka
Yesterday's "MUSTARD-MILK" BREAD in the context.

Bread maker Brand 3801. Program 1 - White bread or basic
Catwoman
At night I baked this kind of bread VERY SOFT WHITE BREAD by Gdalinka Bread maker Brand 3801. Program 1 - White bread or basic
Vichka
Quote: Krosh

Vikulya, I certainly apologize wildly, but in my opinion in your profile, in the age column, a gross mistake was made ... Yes otkel they indicated there numbers for you? Fix it soon! Look great !!!

And you don't have New Year's bread for an hour FOR THIS RECIPE baked?
Anya, tatjanka, inna, thank you very much!
Inna, to correct age, but with pleasure, even before the nursery period! but alas, I can't.But thank you very much and can I go to you? And she baked bread according to the recipe that Elena "Koshatnitsa" shared with me, 🔗She just has it just "Garlic", and everything else is my fantasy. Once it baked like a cake base, only without garlic, of course. For coloring I used spinach, carrots, tomatoes, beets.

yara
Girls, I read the last pages (sorry, but I can’t master all 63), and I was very interested in the often mentioned "milk" bread. Of course, it would be convenient if links to bread recipes were on the first page, but ... Give a link to dairy, pliiiz!
Ksyushk @ -Plushk @
Quote: yara

Girls, I read the last pages (sorry, but I can’t master all 63), and I was very interested in the often mentioned "milk" bread. Of course, it would be convenient if links to bread recipes were on the first page, but ... Give a link to dairy, pliiiz!
While no one is there, I will write about the dairy.
Milk from the instructions for HP Brand 3801
Loaf for 750g (in brackets for 500g)
Milk - 260 ml (200 ml)
Butter - 50 g (40 g)
Salt - 1 tsp (1 tsp)
Sugar - 2.5 tbsp. l. (2 tbsp. L.)
Wheat flour - 400 gr (310 gr)
Yeast - 1 tsp (1h. L.)

I baked on first grade flour, good bread, soft, yellowish, delicious.
yara
Quote: Ksyushk @ -Plushk @

While no one is there, I will write about the dairy.
Milk from the instructions for HP Brand 3801
A loaf for 750g (if you need 500 or 1kg, tell me, I will write them too)
Ksyushk @ -Plushk @ thanks! And I will be grateful if you write on 500 grams, since this weight is the most demanded.

Catwoman thanks for the mustard milk too. I will try.
Leska
Quote: yara

Girls, I read the last pages (sorry, but I can’t master all 63), and I was very interested in the often mentioned "milk" bread. Of course, it would be convenient if links to bread recipes were on the first page, but ... Give a link to dairy, pliiiz!
If you do not have the strength, then there is a good SEARCH button "FIND" for this:
#
yara
Quote: Leska

If you don't have the strength, then there is a good SEARCH button for this:
#
Thank you, sent away ... but politely. But Ksyushk @ -Plyushk @ understood what I mean.
Ksyushk @ -Plushk @
Quote: yara

Ksyushk @ -Plushk @ thanks! And I will be grateful if you write on 500 grams, since this weight is the most demanded.
Yara, corrected in the post, in brackets for a weight of 500g
yara
Ksyushk @ -Plushk @ -
Ksyushk @ -Plushk @
Quote: yara

Ksyushk @ -Plushk @ -
Yara, for health And the bread is really tasty.
Leska
Quote: yara

Thank you, sent away ... but politely. But Ksyushk @ -Plyushk @ understood what I mean.
To your health! Just one last but polite question? For whom do people on the forum, spending their PERSONAL TIME, systematize ALL recipes by section, by type of dough, and even with a sea of ​​advice?
yara
Quote: Leska

To your health! Just one last but polite question?
Questions - TABOO ?? I will not bother you anymore, sorry.
Catwoman
Quote: yara

Questions - TABOO ?? I will not bother you anymore, sorry.

Yara, do not be offended, but Leska prompted you an easy way to find the right recipe.

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