Panasonic SD 255. "Uzinskaya" bread

Category: Yeast bread
Panasonic SD 255. Uzinskaya bread

Ingredients

Wheat flour of the highest grade 300 g
Wholemeal flour 250 g
Buckwheat flour 50 g
Sugar 1 tbsp. l.
Salt 2 tsp
Vegetable oil 15 g
Dry / fresh yeast 5 g \ 15 g
Water 435 ml

Cooking method

  • Today I decided to share with you my way of making tall bread
  • in the Panasonic SD 255 bread maker.
  • I have no doubt that you will get the right shape, with a uniformly porous crumb, and a neat bread.
  • And so, follow my, in my opinion, NOT a NEW method. You just didn't pay your close attention to it.
  • We load all the ingredients according to the recipe and instructions of your bread machine into a bucket.
  • Turn on the "Dumplings" mode and knead the dough.
  • At this stage, you will have a real opportunity to track the correct "kolobok" by adjusting the flour-water ratio.
  • Twenty minutes is enough to get the perfect, in your opinion, kolobok.
  • In practice, I try to make the dough tighter and the kneading of the dough does not last until the end of the program, say, minutes 10 - 15.
  • Turn off the program "Pelmeni" and run the "Basic".
  • In this recipe, I turn on the "Rye" program by installing a spatula - a comb for rye bread.
  • The Panasonic SD 255 bread maker "thinks" for half an hour (equalizes the temperature), and the dough at this time rests, ripens, if you like.
  • We can say that the dough undergoes autolysis, becomes more elastic and softer.
  • With this kind of telnology, impurities of flour in the dough are excluded and the result is ALWAYS comforting:
  • Panasonic SD 255. Uzinskaya bread
  • A section of this flavorful bread:
  • Panasonic SD 255. Uzinskaya bread
  • Bake to your health!
  • I wish everyone delicious bread, small uniform pores and good bread news!
  • 🔗


Admin
And again, and again ... a wonderful and easy recipe, BRAVO!

AXIOMA, here you know how to feel the dough, whether in a bread maker, or by hand kneading - and this means a lot for baking bread, and not only - FEELING OF THE TEST!

Thanks for the bread recipe!

I took your recipe to the section "The simplest bread (by models of bread makers)" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=499.0, the technology is described so clearly and easily, I would like young bakers to learn some of the intricacies of kneading dough and baking in a bread machine
Boka
AXIOMA, thank you very much for the recipe and technology!
Question: in Panasonic it is better to turn on "Rye" or "Basic" after the "Pelmeni" mode? You indicated both modes in the recipe (probably for different HP models?). That is, when you switch the mode to "Rye" there is a second good mixing, and then - according to this program to the end?
Arka
Dome to heaven! Handsomely!
Is the etymology of the name possible?
Axioma
Quote: Admin

And again, and again ... a wonderful and easy recipe, BRAVO!

AXIOMA, here you know how to feel the dough, whether in a bread maker, or by hand kneading - and this means a lot for baking bread, and not only - FEELING OF THE TEST!

Thanks for the bread recipe! ...

Dear Admin! Your words of praise are inspiring !!!
I am very - very pleased! The feeling of pride is already ringing!

Quote: [b] Boka [/ b]

AXIOMA, thank you very much for the recipe and technology!
Question: in Panasonic it is better to turn on "Rye" after the "Pelmeni" mode or "Basic"? You indicated both modes in the recipe (probably for different HP models?). That is, when you switch the mode to "Rye" there is a second good mixing, and then - according to this program to the end?

Boka, especially I to you superstitiously VDYACHNY!

Answer: in HP Panasonic SD 255 it is better to turn on the "Rye" mode after the "Pelmeni" mode. I have in! Basically! In absolutely all cases, the dough rested against the lid even before baking. Nothing tragic happened, since before baking I looked under the HP cover and adjusted the surface of the bread with a silicone spatula.
Much easier in HP Moulinex OW 5004 - it is easier to monitor and control the rise of TK through the window.
But that's another post ...
Axioma
Quote: [b] Arka [/ b]

Dome to heaven! Handsomely!
Is the etymology of the name possible?

Arka! Good evening to you!

One cold early December morning, far from home, I had to make the decision to bake fresh bread at my mother's request from ingredients she had on hand. The bad weather did not allow something else to bribe or change ...
Hastily, on a piece of paper, I drew up a recipe, as they say, from the Stel's reference book, based on my knowledge and adventurism inherent only to me - maybe it will work out ...
The first bread of this kind was baked in the Moulinex OW 5004 HP.
First batch in the "Dough" mode. As soon as the blades stopped spinning, I turned off the HP and started it exactly 30 minutes later, turning on the program №1 (in time 3 hours 25 minutes, if I'm not mistaken).
The result stunned me! Everyone really liked my bread: both relatives and neighbors praised the unusual aroma, the unique crunch of the crust, the tenderness of the fresh crumb. Especially pleasant were the words evaluating the height of this bread! I stamped it every day !!! Practice is a great thing.
Soon the name and recipe began to demand. While rewriting the recipe, I jokingly named it after the town of Uzin in the Kiev region, where this recipe was born.
The name was saved in my notebook and I did not change anything, putting it on the forum. The main thing here is not the name.

And I hope you don't put me in a corner as a prankster?
Otherwise, the bread will be named like:
Bread made from wheat flour, wholemeal flour and buckwheat flour in a bread maker.

Thank you for your attention to the recipe.
I wish everyone a light weight and a great Sunday mood.
Boka
Can you stick me in too? I also had a case when insight came exactly when bread had to be made for mom ... Everything came together in one moment: both "field" conditions, and not native HP (mom has a different model), and the lack of an opportunity to follow a bun, and a lack of time, and a desire to bring joy to a loved one ... In general, I put everything in a bucket, turned on the "French" program, and left with my mother for doctors. And after 6 hours we got a wheat-rye "Frenchman"
Thank you for your kind words!
lorochka
Intrigued by the name! Itself comes from that very town. Need to try. I love homemade bread. Thank you so much!!!
Axioma
Quote: lorochka

Intrigued by the name! Itself comes from that very town. Need to try. I love homemade bread. Thank you so much!!!

lorochka! This Bread is for you!

In solidarity:

Panasonic SD 255. Uzinskaya bread
Katrinka
How many scoops of yeast do you need?
Katrinka
and another question - wholemeal flour or first grade?
Axioma
Quote: Katrinka

How many scoops of yeast do you need?

If we are talking about dry yeast, then 2 (TWO) measured teaspoons of dry yeast are known to be equal in weight 6 grams.

3/3 tsp +3/3 tsp = 6 g

The recipe recommends 5 gram. So we need to take on 1 (one) a gram is less than two teaspoons.

Or rather,
3/3 tsp + 2/3 tsp = 5 g

In other words, to bake such bread, you need to take one and two-thirds of teaspoons of dry instant yeast.

Quote: Katrinka

and another question - wholemeal flour or first grade?

No. According to the method of grinding, these are three different types of flour.
Kras-Vlas
AXIOMA, this is how I got your "Uzinskaya" (counted for 500 g of all flour). Instead of coarse flour - 1st grade, I did not find something like that, coarse grinding.

Panasonic SD 255. Uzinskaya bread

I really like your mixing technology
The bread is delicious, fragrant, we eat and enjoy !!! Thanks for the recipe and technology
Lagri
And I counted on 400 g of flour. Baked with pressed yeast, in Panasonic 2502, everything is as indicated in the recipe.
AXIOMA, thanks for the recipe. Delicious bread.
Panasonic SD 255. Uzinskaya bread

Lagri
Simple but delicious bread! For our family, so far, it has become everyday bread, everyone likes it. I bake according to the author's recipe, but from 400 g of flour. Thanks again AXIOMA for the bread recipe.
Newbie
that is, two batches are obtained?
Waist
Newbie, Yes, it turns out 2 mixes, and between them a long pause - leveling the ratio of room temperature and program duration, so that perfect bread is produced under all conditions. This is how Panasonic bread machines work.
If you have another bakery and kneading on the main program starts immediately, then after preliminary kneading (first kneading) you need to let the dough rest for 20-60 minutes, depending on the temperature in the room: the hotter, the shorter the dough resting time.
Newbie
I have one full-fledged batch in the stove, and with two batches you can easily kill gluten - there is a double-edged sword
Waist
Newbie, You can of course do as you see fit. But the author offers 2 mixes for a reason. You do not need to knead completely for 20 minutes, but make a shorter batch. During the resting period, the dough will ripen a little, soften and become more elastic, which will facilitate the second batch. Pre-mixing (the first mixing before the program with alignment) is often practiced now, since the result is pleasing in everything.

In my HP, the kneading is strengthened, so I would make the bun softer, slightly floating, so as not to collapse the dough by the end of the second batch (this is according to my products, my conditions ...). It is necessary that the already formed gluten stretches during kneading, and does not break, for this I have to add liquid so that the bun is good and the bread turns out to be excellent. A thin dough is easier to knead and not crush. For baking in the form (bucket of HP), a thin dough is quite acceptable.

Try, observe, draw conclusions ...
Good bread to you!




Here's another significant difference: the author suggests using either the "Basic" mode or the "Rye" mode after the first batch, but these are 2 completely different modes and the result will be different. Even a batch: on the Main - 15-30 minutes, on Rzhan - only 10 minutes.





Here is the difference - in one mode it can NOT mix, on the other it can mix. For this you need a pre-mix / first mix.
I would recommend that you navigate according to the program that you will use, based on its batch duration, for example:
if you bake on the main one (kneading for 15-30 minutes), then make the first batch short, literally so that the ingredients are simply mixed.
If you sing on Rzhanom (kneading 10 minutes), then in the first batch you can knead a little longer, until a decent kolobok.
Newbie
I control the kneading, it happens that literally a heel of minutes is not enough for the kolobok to fully "beat off", and sometimes some five minutes are extra, and the dough catastrophically "floats". So eye and eye
Karishka_34
Can you please tell me what it means to regulate the batch? For example, I chose the main program and pressed start, but what next and what to do if there is already enough mixing, but the program works? Many thanks for the help!
M @ rtochka
Quote: Karishka_34
what does it mean to regulate the batch?
watch the state of the kolobok.
Quote: Karishka_34
if you have enough kneading, and the program works?
And here we are not in power. This is an automatic stove, as the kneading time was laid in it, it will knead so much. Otherwise, only handles or a kneader.

If you are a novice user of a bread machine, then flip through the profile topic in your oven

Karishka_34
Hello everyone! Please tell me what recipe you got when converted to 400 gr. flour? I'm afraid to make a mistake, I want to double-check myself. Thank you very much!




Yesterday I baked some bread, only instead of coarse flour I put in a whole grain French thing, 15 minutes on the dumplings program and then the main one. It turned out very tasty.
Panasonic SD 255. Uzinskaya bread
Panasonic SD 255. Uzinskaya bread

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers