Bread with pectin additive.

Category: Yeast bread

Ingredients

Wheat flour 530 g
Milk 425 ml
Salt 2 tsp
Butter 3 tbsp. l.
Yeast 2.25 tsp
Fructose 0.5 tbsp. l.
Powdered milk 3 tbsp. l.
Pectin additive
Used additive
8 Art. l.
or 60 g
Bread with pectin additive.

Cooking method

  • The recipe for a large loaf of moulinex ow5002, for other stoves, you can safely divide everything in half.
  • Load the preparation in the manner prescribed by your bread maker. Well, here are two options:
  • 1. Basic mode, light crust. Cover with a towel after baking. It turns out tender bread, tender crumb. When he stands on the table and shakes the table a little, the bread vibrates for some time. And when cutting off a thin fold, the fold is twisted but does not break. The gelling properties of pectin are evident.
  • 2. Basic mode, medium crust (default in my model) produces a crispy baked crust. Everything else is unchanged.
  • According to my observations, this additive can be used in any bread, reducing sugar at least 2 times, and adding 2 tablespoons of liquid by 8 tablespoons.

Note

This recipe arose as a result of communication between forum participants in the topic "Bran"
The bread turned out to be very lush, slightly sweet, with a mild apple aroma. For me, it suits well for every day.
I would like to express my deepest gratitude to Uncle Sam and Admin for the support and inspiration.
The recipe "milk" from Dentist was taken as a basis.


pektinApple.jpg
Bread with pectin additive.
Cubic
And this bread does not have a sticky crumb?
And another question, have you tried baking pectin bread with rye flour? (rye bread seems to me to be more moist than wheat bread, but with pectin it won’t become "plasticine" at all?) I just read about the benefits of pectins and am going to add them to bread so that for everyday eating
Pet
Hello. I got lost a little.
Quote: Cubic

And this bread does not have a sticky crumb?
And another question, have you tried baking pectin bread with rye flour? (rye bread seems to me to be more moist than wheat bread, but with pectin it won’t become "plasticine" at all?) I just read about the benefits of pectins and am going to add them to bread so that for everyday eating

Well no. This structure is definitely not sticky. More like jelly. I would take a soft loaf (no crust option) and crush it completely with my hands. It slowly took on its original form. If there was a sticky crumb, it would hardly be possible. In rye, I'll try it one of these days.
And further. I changed the flour and immediately need to reduce the liquid. Well, in general, instead of 425g of milk in the initial recipe, 400g. I can't edit my letter anymore, so take it into account.
And about replacing paniferin with pectin ...
It's just that we don't have paniferin either, so I can't say anything, nothing to compare.

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