Panasonic SD-2501. Wheat bread for every day.

Try and experiment, and so you will find recipes that suit you.

Baked! to taste, tastier than dry yeast, but in height it was less than an ordinary loaf on 1 program in Panasonic 2501 on dry yeast. Maybe pour over the yeast with warm water, sugar there and let it stand to activate the yeast for about 20 minutes, and then add dry food? baked in size M (400 g flour / 270 liquid, yeast 8 g)

Try of course. And also check the yeast, maybe you come across poor quality or expired ones.

[AutoLady]

AutoLady,
There, after all, it is recommended to pour water ~ 38C for half an hour.
Or, alternatively, take not 8, but 10 grams.

[Brads]

Brads, yeast is good, only baked pokhlebkinsky cakes. A citizen, did not find where. I will improve)))) But the fact is that with live yeast it is much tastier

[AutoLady]

AutoLady,
I bought somehow compressed yeast from St. Petersburg "luxury" and Voronezh.
I don’t remember which of them, there was a recommendation, before use, grind and pour warm water ~ 38C for 30 minutes.
To be honest, I didn't understand the taste if it was tastier or not, I continue to use dry ones.
Probably I'll try to take it again for a test.

I use LUX here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=165069.0... 2 years have not failed yet.

[Brads]

Brads,
Yes, I bought these, too, everything was fine, but to make it tastier with them, somehow I didn't understand, I'll try again, since my friends say it's tastier.

Yesterday I bought HB (thanks to my husband, I would have chosen three more years). I sat on the site for a month and read, read, read.
Thank you so much for the recipe, my first bread.
I look forward to constructive criticism.

[Leseda]

Leseda, there is nothing to criticize here. You have got a wonderful bread.
Only pale, I do a little blush for myself.
What kind of crust did you put in the program?

Thank you. Recipe crust, medium.

[Leseda]

Leseda, beautiful bread. Try another recipe. Replace part of the flour (10-20%) with oatmeal or semolina. Even tastier and healthier.

Thank you. I'll try.

[Brads]

Brads, also baked your bread yesterday. Out of 500 g of wheat flour, a part, namely 100 g, was replaced with rye. My husband doesn't like bread to be "completely white" 'as he says Yes, and used 290 g of whey, although he added RYE flour !!! The bread turned out wonderful :-). Yes, and one more thing, I love sunburn, so I ALWAYS put the crust dark. As a result, the bread had a dense crumb, fine pores, light gray :-). The crust is ruddy, crunched pleasantly! I am writing my changes just for the exchange of experience, suddenly it will be useful to someone! :-) Thank you so much for the recipe. I will bake often. Although I bake bread every day with eternal leaven, YOUR will also "take root" with us !!! The family loves bread!

Thank you for the recipe, I constantly bake it on a delayed start, the result is always excellent !!!

Thank you very much for such a wonderful bread, although I replaced 100 g with rye flour and reduced the water, I add 320 g, I put a dark crust, we love this :) here is a photo

Great everyday bread. It turned out to be the full height of the bucket. I also poured less water, about 300 ml.

Yesterday I became the owner of this miracle. And having saved the recipe in advance, the first bread was baked at the delayed start. I took 300 ml of water (at night I remembered that I had forgotten about milk powder). The morning began with the awesome aroma of bread. Everyone liked it, the crust is crispy, the crumb is soft. I have already baked it for the second time, now I put it on a dark crust and added milk powder. I'm waiting for it to cool down, cut it, add a photo. Thanks a lot for the recipe.