Panasonic SD-2501. Wheat bread for every day.

Category: Yeast bread
Panasonic SD-2501. Wheat bread for every day.

Ingredients

Dry yeast 1.5 tsp
(or fresh pressed) 10 gr.
Wheat flour 500 gr.
Salt 1.5 tsp
Sugar 1.5 tbsp. l.
Vegetable oil 1.5 tbsp. l.
(or margarine / butter) 30 gr.
Water 330 ml
Powdered milk 1.5 tbsp. l.

Cooking method

  • The basis of the recipe is "Plain white bread" from the instructions for the Panasonic SD-2501.
  • We measure out 330 ml of water (I use only from the "Swan" spring, we always have it), pour HP on the bottom. We weigh 10 grams. fresh pressed yeast (on electronic scales, using SAF "Lux Extra"), crumble into water, stir. Sift 500 gr. wheat flour and pour into a bucket. Pour salt and sugar on top. Then, if I use margarine, I will cut the vegetable oil into pieces and scatter it evenly over a bucket of HP. Sprinkle with dry milk on top.
  • I bake according to program 01 for HP Panasonic SD-2501 (main), size L, medium crust color.
  • The weight of the finished loaf is 750 gr.
  • P.S. Experiments with a gradual decrease in the amount of water have shown that it is better to take 280-290 ml of water for 500 g of flour, the bun turns out to be more classic and dense.

The dish is designed for

Bread 750 gr.

Time for preparing:

4 hours for HP Panasonic SD-2501

Cooking program:

01 (main) for HP Panasonic SD-2501

Note

The bread is baked well, evenly, beautifully. At first I tried it on dry yeast and bookmark as recommended by the instruction (first dry yeast, dry food then water), but the taste and result with fresh pressed and the bookmark "dry food into liquid" is more pleasant. I tried it both in vegetable oil and in margarine: it turned out more magnificent with vegetable oil. You can have a little less water.
I tried different options for a long time, but EVERY day I stopped at this recipe. Recently, I just fall asleep in HP and you can forget about it for 4 hours.
In the photo: on the left - bread on margarine, on the right - on vegetable oil.
Well, here's a traditional leaflet with a recipe being worked out.
Panasonic SD-2501. Wheat bread for every day.

kirch
Tell me, what kind of kolobok do you get? Now I have put the bread on, already on the rise. There is no kolobok. I do not know what to do
Elena Bo
According to the composition of the products, when kneading, there should be a bun. Did you measure the flour correctly?
Brads
Quote: kirch

Tell me, what kind of kolobok do you get? Now I have put the bread on, already on the rise. There is no kolobok. I do not know what to do
I've baked so many times that I don't always control the bun.
But the bread always turns out beautiful and tasty.
The day before yesterday I tried to slightly change the proportions - I put 10 grams more margarine (only 40 grams) and 20 ml less water (310 ml). 4 hours did not even drop by. The bread turned out to be even nicer than the one in the photo on the left.
I'll try to post a photo from home tonight.
kirch
I measured the flour on a scale, poured 310 ml of water. Somewhere I added a spoonful of flour. Well, now it's too late to add anything. Let's see what happens
Admin
Quote: Brads

I've baked so many times that I don't always control the bun.
But the bread always turns out beautiful and tasty.
The day before yesterday I tried to slightly change the proportions - I put 10 grams more margarine (only 40 grams) and 20 ml less water (310 ml). 4 hours did not even drop by. The bread turned out to be even nicer than the one in the photo on the left.
I'll try to post a photo from home tonight.

Well, you are disingenuous. How many times you write about this, and immediately add "I added flour, I added water" and so on - this is to track the bun, the consistency of the dough, the flour / liquid balance.
If so, then right ... you can not look for 4 hours!

kirch
I am reporting. Outwardly, the bread turned out to be beautiful, the same as yours only lighter.Now cut it, baked well inside, fluffy. For the first time she baked bread with live yeast. Liked. Thanks for the recipe
Brads
Quote: kirch

I am reporting. Outwardly, the bread turned out to be beautiful, the same as yours, only lighter. Now cut it, baked well inside, fluffy. For the first time she baked bread with live yeast. Liked. Thanks for the recipe
Thanks for the message, otherwise I was already prepared to check immediately
Here is a photo of bread according to the same recipe, baked the day before yesterday
Here water 310 gr, margarine 40 gr, with live yeast
Panasonic SD-2501. Wheat bread for every day.
Today I bought live yeast again, I like them very much and have not failed yet
Here's what yeast I use
Panasonic SD-2501. Wheat bread for every day.
kirch
Yes, I have exactly the same yeast. I used vegetable oil
Brads
Quote: kirch

Tell me, what kind of kolobok do you get? Now I have put the bread on, already on the rise. There is no kolobok. I do not know what to do

Today I bake bread according to this recipe once again, I specially control the process and take pictures.
I used 300 ml of water (10 ml of water will not do the weather). I use new flour, I have never used it before. Frankly "not the best." Well, at least there is a name - "Nekrasovskaya", but there is no variety at all, it just says "Wheat flour for general use." She has one advantage - the price is 2 times less than branded ones.
In the process of the first kneading, I added 1 tablespoon of flour, it was slightly liquid. No problem!
Here is a photo of the kolobok after the first batch:

Panasonic SD-2501. Wheat bread for every day.

After the second kneading, the kolobok looks better.
Here is a photo of the kolobok after the second batch:

Panasonic SD-2501. Wheat bread for every day.

Within literally a minute after the second batch (I also managed to take a photo), I slightly helped the bun with wet hands to evenly distribute over the bucket,
Here is a photo

Panasonic SD-2501. Wheat bread for every day.

Well, further, according to the program, proofing and then baking will go for an hour.
I will not climb once again to open the lid of the HP in the process of proofing and baking, so that the dough does not fall.
I will post a photo of the finished bread tomorrow.
Brads
Quote: Elena Bo

According to the composition of the products, when kneading, there should be a bun. Did you measure the flour correctly?
Elena, thanks for your help and tips.
I baked "Very tasty Easter cake" according to your recipe, and a month will not reach the hands of a photo.
Mona1
One of these days they will bring me a Panasonic SD-2501. I really liked this bread in the photo. I want to give him the honor of being the first bread baked on the new HP. Such a question - outwardly everything is clear in the photo, but how do you think, how tastier it is, when with margarine or when with vegetable oil. And if vegetable, then what kind? Or maybe the bazaar is better, it smells. It burns, however, is also good, but there is not enough of it, what do you think?
Brads
Quote: Mona1

One of these days they will bring me a Panasonic SD-2501. I really liked this bread in the photo. I want to give him the honor of being the first bread baked on the new HP. Such a question - outwardly everything is clear in the photo, but how do you think, how tastier it is, when with margarine or when with vegetable oil. And if vegetable, then what kind? Or maybe the bazaar is better, it smells. It burns, however, is also good, but there is not enough of it, what do you think?
Thank you for this honor.
The bread according to this recipe is really our favorite, simple in composition and we bake every day.
I regularly do, watch the bun, use different margarines and oils.
I experiment with salt, we love saltier (I put 2 teaspoons of salt on 500 g of flour, but one and a half is possible).
From my personal observations, I may even allow some advice for the first time:
- for 500 g of flour, take 280-290 ml of water, the bun will be denser, more classic, or something
- sift flour through a sieve so that it is more airy and saturated with air
- At first, follow the kolobok. for 1 program, the kneading begins about an hour after the start, the second batch is shorter, you can miss it at first. At stage 1 of kneading, you can easily adjust the flour / water balance (for example, add a little flour if it seems thin)
- Panasonic's manual recommends placing dry food first, then liquid food.I first use liquid products (water first in a bucket, I dissolve pressed yeast in it), then dry ones, so it is better to control and adjust the balance with flour (bun), I learned these tricks from an experienced baker Admin (special thanks to Tatiana). If you use dry yeast, first put water in a bucket. Further flour and yeast, salt, sugar in separate pits (also learned from Tatiana).
- for the first time, try better with vegetable oil, it will be more fluffy than with margarine. I use what is in the house, the simplest. If you like the recipe, try with different flour, butter, choose what you like best.
- I like it more with fresh (pressed) yeast than with dry yeast, it tastes better, but not fundamentally. In my area in Moscow I buy at Perekrestok.
- it is not necessary to add milk powder, but I'm already used to this composition

Now I'm experimenting with flour, using coarser varieties, and different varieties of premium quality. Coarser flours tend to be denser and less fluffy, but we love that. I try it on pork lard, which I cook myself. It turns out delicious, maybe I'll post the photo and recipe soon in a separate post.
In any case, try, experiment, choose products "for yourself".
Good luck! I think you will forget about the store-bought bread as much as we do.
lega
Quote: Brads

- At first, follow the kolobok. for 1 program, the kneading begins about an hour after the start, the second batch is shorter, you can miss it at first.

I will slightly adjust the kneading time. This, of course, is not the most important thing in the work of HP, but it doesn't hurt to know ...

The start of the batch depends on the air temperature ... if it is cool, then the batch on the 1st program will start exactly 25 minutes after the start of the program (the timer will be 3-35). If it is warm, then the kneading will not begin in about an hour, but exactly one hour later(the timer will be 3-00).
On Dietetic, French and Rye - the start time of the batch is different. There is a small topic about this, there is also a time for workouts.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=104691.0
Brads
Quote: lga

The start of the batch depends on the air temperature ... if it is cool, then the batch on the 1st program will start exactly 25 minutes after the start of the program (the timer will be 3-35). If it is warm, then the kneading will not begin in about an hour, but exactly one hour later(the timer will be 3-00).
lega, thanks for the tip and tutorial!
It's winter now, we are drowning highly hot! just some kind of Tashkent, and the batch starts exactly as you write - exactly one hour later, on the timer 3:00, noticed repeatedly
Thanks for the link, haven't seen this thread, very helpful!
Bread according to this recipe is really for every day, so there is only one desire - to throw it into the HP and forget, let Panasonic live up to its name "automatic machine"
By the time of preparation and delivery of products: this recipe worked fine for itself (the bread turns out to be beautiful and tasty), the time for "throwing" products into the CP, including weighing, sifting flour takes 10-15 minutes. While I enjoy the process
Mona1
Quote: Brads


We measure out 330 ml of water (I use only from the "Swan" spring, we always have it), pour HP on the bottom. We weigh 10 grams. fresh pressed yeast (on electronic scales, using SAF "Lux Extra"), crumble into water, stir. Sift 500 gr. wheat flour and pour into a bucket. Pour salt and sugar on top. Then, if I use margarine, I will cut the vegetable oil into pieces and scatter it evenly over a bucket of HP. Sprinkle with dry milk on top.

I bake according to program 01 for HP Panasonic SD-2501 (main), size L, medium crust color.


After weeks, they will finally bring my HP Panasonic SD-2501. I am a beginner and I bake bread for the first time, although I have learned a lot here. Such questions :
1) In this order of laying products, where, as it is written, the crumbled yeast is poured into water, that is, in contact with it. But turning on the main mode, the batch will begin only after half an hour or an hour. And all the recommendations are that the yeast during this period does not come into contact with water.Even when laying flour into water, it is recommended to pour liquid, then flour, and yeast on top so that they do not touch the liquid. You have them in contact immediately, or something I did not understand. Will they replay while the HP is waiting for the batch.
2) If all this is correct, is it possible not to paint the compressed yeast into the poured liquid, but to dilute it in the liquid, and only then pour this mixture into the HP so that this mixture waits for the kneading in a more uniform form. Although I know that yeast is diluted in warm water, and it is necessary to pour it into the room correctly, yeast may not dissolve in it?
3) There is no powdered milk, can it be replaced with conventional UHT. If so, what fat content, and how much ml should be put. milk and water in that case?
4) And yet - my flour is not bakery flour, but ordinary wheat of the highest grade. Will it fit?

Sorry for asking a little chaotic, and perhaps I am writing some funny things out of ignorance, I just really really want the first bread to come out.
Brads
Quote: Mona1

1) In this order of laying products, where, as it is written, the crumbled yeast is poured into water, that is, in contact with it. But turning on the main mode, the batch will begin only after half an hour or an hour. And all the recommendations are that the yeast during this period does not come into contact with water. Even when laying flour into water, it is recommended to pour liquid, then flour, and yeast on top so that they do not touch the liquid. You have them in contact immediately, or something I did not understand. Will they replay while the HP is waiting for the batch.
Correct and normal questions.
At first, I baked bread with dry yeast and did the bookmark as recommended by the instructions for HP - first water, then flour, yeast and other dry products. Everything worked out. But then I read the advice of experienced bakers, they treated me very well here on the forum, found where you can buy live yeast (in our city this is not the most common product). Now I do this: I measure out the required amount of water, slightly heat it up in the microwave (30 sec), pour it into a bucket of HP, crush live yeast there and stir with a plastic spatula. A cloudy, whitish solution is obtained. Then I sift the flour (I took it as a rule) and fall asleep in this cloudy solution. On top in different corners (you can make holes with a spoon) I put the remaining dry foods. So far there have been no misfires. We now have very hot heating, it happened that HP on the main program №1 equalized the temperature for an hour - exactly 60 minutes. While there were no misfires and defects. Most importantly, control the kolobok after the 1st batch, at this stage you can easily correct it. Experienced bakers give advice that it is better to add flour if it is thin. If the bun is tight, the water is then mixed worse until a uniform bun. That is, it is better to take a little less flour (leave from the amount measured according to the recipe) and add it at the kneading stage. Wheat flour is strong, the dough works well and bakes well.
Quote: Mona1

2) If all this is correct, is it possible not to paint the compressed yeast into the poured liquid, but to dilute it in the liquid, and only then pour this mixture into the HP so that this mixture waits for the kneading in a more uniform form. Although I know that yeast is diluted in warm water, and it is necessary to pour it into the room correctly, yeast may not dissolve in it?
I think it is quite possible, do it as conveniently as possible. I crush and stir the yeast in a bucket of HP only so that I do not rinse the dishes again later.
Quote: Mona1

3) There is no powdered milk, can it be replaced with conventional UHT. If so, what fat content, and how much ml should be put. milk and water in that case?
You can, replace all or part of the water with milk. Most importantly, observe the PROPORTION of flour, liquid and yeast. The main thing is not to be afraid, try, experiment. In principle, it is not necessary to add milk, everything can be done with water. We just got used to this taste. I try to use the simplest products, and so that they do not turn out to be very "golden" in price and can always be bought at the nearest store Like a cat Matroskin
Quote: Mona1

4) And yet - my flour is not bakery flour, but ordinary wheat of the highest grade. Will it fit?
It will do, even better at first.There is more gluten in it, respectively, the dough is more suitable and the bread is taller and fluffy. I read GOST R 52189-2003 here (it was interesting, I decided to learn the hardware, do not bother with it if you are not interested). In the premium flour according to this GOST, the mass fraction of raw gluten is at least 28%, and in the general-purpose wheat flour of the M55-23 grade, which I sometimes use, 23%. The results show: From general-purpose flour, bread turns out to be more dense and squat (but also with a very beautiful roof with the correct balance of flour-water) than from premium flour. Now I make it from different flours, or whatever is in the house, if there is a choice - which bread you want more, more airy or denser.
Quote: Mona1

I bake for the first time, although I learned a lot here
In general, you are well done, you watch and study everything in advance. I don't have much experience yet, but I still have it. I did it differently. HP was presented to us, in fact, they were confronted with the fact of its presence, and we had to master the wisdom and fill the bumps, as they say, already "in the process." All passed through, roofs collapsed (on rye) and cracked (sometimes due to a very dense kolobok). Try it, you will succeed!
Mona1
Thank you so much for such a detailed answer, I am even uncomfortable that so much time was devoted to my questions. But now it has cleared up in my head. Next week my beautiful Panasonic SD-2501 will be brought. Today the whole market has gone around in search of compressed yeast, but no! I'll have to try dry food for now, and here I will have a blockage with work until Thursday, the stove will be brought in, there will not even be time to read the instructions, so really, I think, next Friday-Saturday we will bake your bread. And there is simply no strength to wait, especially when everyone is bragging about their bread on the forum. Thanks again, when I bake, I'll write how it happened.
Mona1
Today I finally baked my firstborn according to your recommendations. I got a little worried and forgot to put in the butter, but then I added it anyway. I put 290 ml of water, but not all the flour, I left it a little to correct the bun. , but got distracted and apparently missed the second batch. I waited for him for a long time, then the engine started up a bit, I thought it was the second batch and added flour. And the stirrer stopped once, it was evident that there was a stirring. So with flour on the sides and baked. I will not insert a photo here, otherwise everything is beautiful here, and mine is covered in white spots. And so he got up well. And the taste is simply wonderful, the crust is crispy, very delicate, you can eat it with your lips. It is cut only with difficulty - very soft. I should probably buy a saw-knife. I decided not to put milk, to do it only on water, in order to go from simple to more complex. And it turned out so delicious! Now I put the bread again, just according to your recipe again, but replaced 1/3 of the water with whey. Again without milk (I was afraid that it would curdle if mixed with whey.
In general, thank you very much for my good start (well, if I close my eyes to the fact that sometimes I forgot to put something on time). Blonde, what can you do.
Brads
Quote: Mona1

Today I finally baked my firstborn according to your recommendations. I got a little worried and forgot to put in the butter, but then I added it anyway. I put 290 ml of water, but not all the flour, I left it a little to correct the bun. , but got distracted and apparently missed the second batch. I waited for him for a long time, then the engine started up a bit, I thought it was the second batch and added flour. And once the stirrer stopped, it can be seen that there was a stirring. So with flour on the sides and baked. I will not insert a photo here, otherwise everything is beautiful here, and mine is covered in white spots. And so he got up well. And the taste is simply wonderful, the crust is crispy, very tender, you can eat it with your lips. It is cut only with difficulty - very soft. I should probably buy a saw-knife. I decided not to put milk, to do it only on water, in order to go from simple to more complex. And it turned out so delicious! Now I put the bread again, just according to your recipe again, but replaced 1/3 of the water with whey. Again without milk (I was afraid that it would curdle if mixed with whey.
In general, thank you very much for my good start (well, if I close my eyes to the fact that sometimes I forgot to put something on time). Blonde, what can you do.
Congratulations on your first successful experience! You see, not everything is so difficult! He thanked you for your diligence and diligence, so it turned out delicious Experiment, choose with slight deviations to your taste.
Yes, buy a knife, ordinary cut is bad. I also bought it and now I don't know the worries.
And also keep in mind that cutting right away is not very recommended, it will be bad to cut, you need to put it on a wire rack, cover with a towel and let it cool. In the hot one, some chemical reactions are still going on, they write a lot about this here on the forum.
I also just got a fresh one. This is already 3-4 dozen, I picked up what I like. It is stocky and dense (due to general-purpose flour and not high-quality flour) and on pork lard, but even.
I will publish the recipe soon.
Here is a photo from 10 minutes ago after baking.
Panasonic SD-2501. Wheat bread for every day.
From simple to complex - classic! Well done
Mona1
And I just took out the second bread with minor changes: I put in 100 ml. serum and 200 ml. water and yeast not 1.5 tsp, but 1 tsp. The result was amazing. Height - 16.5 cm. It's not a shame even to place a photo, also 10 minutes. after taking out .:

Panasonic SD-2501. Wheat bread for every day.

Unfortunately, I will not see what it is inside and how it tastes, because tomorrow morning his son will take it to my mother and sister. I sent them MMS of my first bread, they were delighted, I can imagine what will happen after that.

And I also wanted to ask you which saw-knife company, otherwise I do not understand them.
Mona1
I really liked your idea of ​​a leaflet where you write down the recipe. I also decided to come up with something like that, but in the end I came to the conclusion that yours is almost perfect for me. Therefore, I decided to take it as a basis (I really hope that you do not mind). I just removed the column Weight of the finished product, since I keep forgetting to weigh it and also drew a square in the upper right corner of the leaf on the Recipe line. In this box, I give an assessment on a 5-point scale to the product that I ended up with. You can take 10 points. Well, I also get more than 5 points. Because there are + and -. That is, 5+ or 4-. Something like this.
Brads
Quote: Mona1

I really liked your idea of ​​a leaflet where you write down the recipe. I also decided to come up with something like that, but in the end I came to the conclusion that yours is almost perfect for me. Therefore, I decided to take it as a basis (I really hope that you do not mind). I just removed the column Weight of the finished product, since I keep forgetting to weigh it and also drew a square in the upper right corner of the leaf on the Recipe line. In this box, I give an assessment on a 5-point scale to the product that I ended up with. You can take 10 points. Well, I also get more than 5 points. Because there are + and -. That is, 5+ or 4-. Something like this.
That's right, write down until you are lazy, otherwise it is forgotten over time and then it can get confused. Make the form convenient for yourself. Here on the forum I liked this idea, if necessary, I can send an email version in Word format.
Brads
Quote: Mona1

And I just took out the second bread with minor changes: I put in 100 ml. serum and 200 ml. water and yeast not 1.5 tsp, but 1 tsp. The result was amazing. Height - 16.5 cm. It's not a shame even to place a photo, also 10 minutes. after taking out .:
Unfortunately, I will not see what it is inside and how it tastes, because tomorrow morning his son will take it to my mother and sister. I sent them MMS of my first bread, they were delighted, I can imagine what will happen after that.
Congratulations on your lucky bread! I think the serum also helped. Please continue to please yourself and your loved ones!
Quote: Mona1

And I also wanted to ask you which saw-knife company, otherwise I do not understand them.
I'm also not a very big dock in knives. I chose it according to how it fits in my hand and it shouldn't cost more than HP itself, although I would not advise chasing a strong cheapness. Here is my knife
Panasonic SD-2501. Wheat bread for every day.
The company is not written on my knife, apparently a good copy and design of a normal company (I threw out the packaging, there was the name of the company, but not on the knife itself). The check simply says "BREAD KNIFE 33X7.5".My knife cost 148 rubles (from the check I see it is about $ 5), I just got inexpensive in appearance (and as experience later showed - in practice) and quite decent. Looks like I would buy it if I needed another price of 540 rubles is about $ 18.
Here 🔗 you will find 197 types of bread knives. There are knives for $ 200, there are also for $ 3. Prices in rubles, translate at the exchange rate into dollars (roughly divide by 30) or hryvnia (roughly - divide by 4). We consider the German Gipfel knives to be quite good (and other dishes, I have a thermo mug that does not burn this company for hiking), a good price / quality ratio. Of course you will not miss with German Solingen and especially Zwilling (if not a pity 150 USD)
In any case, it is more convenient to cut bread from HP with such a knife.
Chaldeika
I tested the recipe (with a slight change - I did not fall asleep with milk powder).
Indeed, a simple white bread for everyone.
Mona1
Quote: Chaldeika

I tested the recipe (with a slight change - I did not fall asleep with milk powder).
Indeed, a simple white bread for everyone.
And now I have adapted to replace a third of the water with sour milk and switched to compressed yeast. The whole family is delighted. Especially my youngest son, a great fussy, made other bread, with all sorts of additives, does not eat like that, give him this pure white one. He praises him all the time. So once again, Brads, respect from my entire family. Among the bread made from wheat flour - he is our number one.
IRRINA
I, too, have baked bread, replaced butter with olive oil, and in the process of forming a bun, I poured flour a lot, then I read in the reviews that they recommend less water, I'll try to insert a photoPanasonic SD-2501. Wheat bread for every day.The bread is delicious. Thanks for the recipe. Yes, I forgot to say. Baking in Orion mode main weight 1 kg crust average at the exit weight 895g
Waist70
Girls: bravo: help why the roof is bursting? ... Maybe the flour is damp: girl_curtsey: it has been raining here lately, the humidity is high.
Marinero78
Thank you so much for the recipe and all the practical comments! I am a very, very novice baker (or rather, a translator of products)))), but this time it worked out! Only the crust was harsh ... I sprinkled it with water, wrapped it in a towel and overdid it a little ... But, on the scale of the world revolution, this is nonsense!
Is it possible, according to such a recipe (and, most importantly, with such a tab, pressed yeast in water), to put bread to bake with a delay? Will the prolonged contact of yeast with water harm the future bread? ...
Mona1
Marinero78, I wrote to you in detail in a personal how to do it. Good luck!
Marinero78
Tanya, thank you very much! I will comprehend this science! I hope it works!
Mona1
Dear Brads, I want to thank you again for the bread. He is firmly registered on our table. This is our basic white bread recipe. But the hour came when I was ripe to bake bread in the oven. Knead - in HP, distance in the same place, then in a proofing basket and bake on a hearth on a clay baking stone. Have you baked this bread in the oven and are there any changes in the recipe and specific technological moments in this regard? I really want to bake it, they became attached to it.
Any_M
Thank you very much for the bread recipe! My husband and son really liked it, so now this bread is almost always on our table!
Brads
Quote: Mona1

Have you baked this bread in the oven and are there any changes in the recipe and specific technological moments in this regard? I really want to bake it, they became attached to it.
Yes, baked in the oven and repeatedly. It tastes better, we like it more.
By technology. The recipe and composition are unchanged. Bookmark in the same order. Immediately put on a batch, the "Pelmeni" or "Pizza" mode (in my HP Panasonic-25-1) for 15-20 minutes .. The batch starts immediately. You can leave it for proofing or in the HP, but I put it in a bucket on a slightly preheated oven, this reduces the proofing time. The second short batch, Pizza or Pelmeni, for 10 minutes (I stop the program). The second proofing - I transfer to a baking dish (I have a brick) and on a preheated stove. The time of the second proofing is 25 minutes. Then I put it in the oven and bake for 50-60 minutes at 180 degrees.
Of the minuses - you need to control all the time by time. There is a timer on the oven, it rings oooh loud. If there is no time for control, then 4 hours in HP.
Happy bread!
Brads
Quote: Any_M

Thank you very much for the bread recipe! My husband and son really liked it, so now this bread is almost always on our table!
Try another one with Hercules flakes, you should like it.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=165069.0
It has taken root in our country, and now it is made from pure wheat flour as an addition and variety.
Alinenok
I decided to try fresh yeast on this recipe. Only I wanted not pure wheat, but with the addition of corn flour.
As a result, fearing that the bread would not rise very much with corn flour, I added not 10, but 20 g of yeast.
I used flour of the 1st grade - 400 g and corn flour - 100 g. Knead first without salt and oil on the "Pelmeni dough" mode for 10 minutes, then turned on 1 basic program, poured salt into the free corner. The dough went through autolysis during the equalization of the temperature, it even rose a little. I added oil during kneading. I didn’t put milk powder. I slept a couple of times under Art. l. wheat flour. But, apparently, it was necessary to add a spoon - the bun went up the rise a little sticky.
The bread has risen well, brownish on a medium crust in moderation, the crumb is yellowish. The roof has fallen from one edge: she clearly went too far with the yeast and did not add flour.
And the taste is very pleased! The taste of the right bread! I suspect this is a kind of yeast. With dry baked goods, it turns out to be something without a bread spirit, or something ... I will still try pressed yeast in other recipes or in the same one, but with different additives. Thanks to the author for the recipe!
Panasonic SD-2501. Wheat bread for every day.
Brads
Quote: Alinenok

added not 10, but 20 g of yeast.
this is probably too much
Quote: Alinenok

I didn’t put milk powder.
I also haven't added powdered milk lately, it's okay too
Quote: Alinenok

clearly overdid it with yeast and did not add flour.
I corrected the recipe in the comments, 280-300 ml is enough water
Quote: Alinenok

And the taste is very pleased! The taste of the right bread! I suspect this is a kind of yeast. With dry baked goods, it turns out to be something without a bread spirit, or something ... I will still try pressed yeast in other recipes or in the same one, but with different additives. Thanks to the author for the recipe!
I no longer do it with dry yeast, the ones I bought for future use are spoiling ...
And for the science with such yeast and the order of the bookmark, thanks to the baker Admin - I learned from her
Pumar
Here is our first bread for this recipe. A little "the roof" tore off .. I do not know what it is connected with, and not as handsome as that of Brads, but the bread is gone and it pleases The bookmark was made "dry into liquid"

🔗

Tell me who bakes this bread for every day .. What time of day do you put the bread to bake? I recklessly made the first bread before my husband came home from work, by 18:00, and by 21:00 there was not a crumb of bread left, in the morning we sat without bread. One loaf of size L is enough for us exactly for a day .. Maybe put the bread at 8 o'clock, just have time to wait for it and pull it out on the wire rack, and by morning it will be cooled down ... And how are you, bakers?
Brads
Quote: Pumar

Here is our first bread for this recipe. A little "the roof" tore off .. I do not know what it is connected with, and not as handsome as that of Brads, but the bread is gone and it pleases The bookmark was made "dry into liquid"
Tell me who bakes this bread for every day .. What time of day do you put the bread to bake? I recklessly made the first bread before my husband came home from work, by 18:00, and by 21:00 there was not a crumb of bread left, in the morning we sat without bread. One loaf of size L is enough for us exactly for a day .. Maybe put the bread for 8 hours, just have time to wait for it and take it out on the wire rack, and by morning it will be already cooled down ... And how are you, bakers?
Margarita, you have got quite beautiful bread. Taste - you understood it yourself, because it is quickly eaten))
About the roof - maybe there was a little more yeast, maybe not enough water ... Check the bun during the kneading process.
I don't bake with delay. Now I often bake loaves in the oven according to the same recipes, I use HP as a main mixer. Or a full cycle - when there is no time for fiddling.
I learned from Admin recipes (many thanks to her) and experimented myself. Look, she has a lot of proven recipes, and a lot of tips.
Elena8


Tell me who bakes this bread for every day .. What time of day do you put the bread to bake? I recklessly made the first bread before my husband came home from work, by 18:00, and by 21:00 there was not a crumb of bread left, in the morning we sat without bread. One loaf of size L is enough for us exactly for a day .. Maybe put the bread for 8 hours, just have time to wait for it and take it out on the wire rack, and by morning it will be already cooled down ... And how are you, bakers?
[/ quote]
I bake bread on the timer, it turns out incomparable. At night and early in the morning, dressing up in e-mail. the nets are bigger and the baked goods are better. In the evening at 9-10, I put in the ingredients, the bread is ready by 7 in the morning, I sprinkle the top crust and wrap it in a linen towel. Size L is enough for the three of us for a day, and it still remains.
And first I put the flour, then the liquid and use only fresh yeast - the bread hardly crumbles.
Brads
Quote: Elena8


Tell me who bakes this bread for every day .. What time of day do you put the bread to bake? I recklessly made the first bread before my husband came home from work, by 18:00, and by 21:00 there was not a crumb of bread left, in the morning we sat without bread. One loaf of size L is enough for us exactly for a day .. Maybe put the bread for 8 hours, just have time to wait for it and take it out on the wire rack, and by morning it will be already cooled down ... And how are you, bakers?
I usually bake in the oven, loaves, in the evening. Here is an approximate timing:
10 min - bookmark products
20 min - kneading in HP according to the Pizza or Pelmeni program
55 min - first proofing
10 min - hand kneading and forming loaves
25 min - second proofing
30 min - baking in the oven
Total: 150 minutes or 2.5 hours

Quote: Elena8

I bake bread on the timer, it turns out incomparable. At night and early in the morning, dressing up in e-mail. the nets are bigger and the baked goods are better. In the evening at 9-10 o'clock I put in the ingredients, the bread is ready by 7 in the morning, I sprinkle the top crust and wrap it in a linen towel. Size L is enough for the three of us for a day, and it still remains.
And I put flour first, then liquid and use only fresh yeast - the bread hardly crumbles.
I don't bake with a timer delay, maybe someone else can advise.
By the size of the bread - if it is small in size L, recalculate the recipe for a larger amount of products proportionally and bake on XL.
VishenkaSV
And this is my first bread in a new bread maker. Thanks for the sensible explanations. The bread turned out to be great. Baked with pressed yeast. 🔗
Brads
Quote: VishenkaSV

And this is my first bread in a new bread maker. Thanks for the sensible explanations. The bread turned out to be great. Baked with pressed yeast.
gravy. much tastier on pressed yeast
Elena8
Light, the bread is very beautiful, the roof is domed.
rusja
For almost a year of existence in my life, a bread machine (not a Forum, here I appeared much earlier), finally got to your bread.
Take handsome
Panasonic SD-2501. Wheat bread for every day.
I did almost everything according to the recipe, using live yeast, whey + potato broth, I just wanted pure white bread, and as usual, I add 50 grams of whole grain flour or bran.
I make a dough in my Orion, loading yeast and 100 grams of whey directly from the refrigerator, add flour, set the hottest program Superfast bread and while it kneads for 25 minutes, the products have time to warm up well and then rise for about an hour in the switched off bread maker. And I am already heating the second part of the serum in a microsecond. 30 dissolving salt and sugar there, then added milk powder. It's more convenient and not stressful for me to warm food every time
Brads
Quote: rusja

For almost a year of existence in my life, a bread machine (not a Forum, here I appeared much earlier), finally got to your bread.
Take handsome
Olya, beautiful bread!
Now for every day I also do not pure wheat, but a quarter with oatmeal
krya-kva
Bursting with gratitude for your bread recipe. I just baked my first bread. Not without flaws, but it is her own fault. I will improve.But the taste is divine! And with warm milk! Mmmm! Tomorrow I will bake the same, but more beautiful. Thank you!
Brads
Quote: krya-kva

Bursting with gratitude for your bread recipe. I just baked my first bread. Not without flaws, but it is her own fault. I will improve. But the taste is divine! And with warm milk! Mmmm! Tomorrow I'll bake the same one, but more beautiful. Thank you!
Glad for you, good luck, delicious and beautiful bread!
gaga
Quote: Brads

Thanks for the message, otherwise I was already prepared to check immediately
Here is a photo of bread according to the same recipe, baked the day before yesterday
Here water 310 gr, margarine 40 gr, with live yeast
Panasonic SD-2501. Wheat bread for every day.
Today I bought live yeast again, I like them very much and have not failed yet
Here's what yeast I use
Panasonic SD-2501. Wheat bread for every day.

How much live yeast do you put in?
Brads
Quote: gaga


How much live yeast do you put in?
10 grams, the recipe says

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