Sliced ​​loaf (oven)

I've baked them several times already. We liked it very much. And the last time a double portion. Photo in my opinion the first time.

Thanks for the recipe! I went to put a plus sign!

And again I am with a double portion:

I will do more on the weekend.

And again I am with the report. As always, a double portion and, as always, this was not enough))))

And I have a report. The loaf is wonderful !!! Made with mustard oil and corn
This is such a loaf, as it was 25kop, not 22kop. Whoever remembers will understand. For buters - VERY!







Wonderful Bar! Thank you!

Here is my report!

I thought it was cooling, but it turned out that there was almost nothing to photograph ...



The loaf is gorgeous! Thanks for the recipe! Baked in 17 minutes.

really glad you like the bar. it is very easy to come up with something new based on this recipe. I put the bran there, and the bran + rye (a little), and sprinkle with poppy seeds. in a bread maker, he, ksati, is also good at it (baked in field conditions)))
so you can safely experiment

koluchchka, thank you very much for the recipe !!!!!! very tasty bar turned out !!!!!!!

[koluchchka]

I put the dough for the sliced ​​loaf into the KhP. And when it was already ready, I wanted not a loaf, but something more interesting. Although I love the sliced ​​loaf very much. In general, I divided it into 2 equal parts, each rolled into a rectangle. One sprinkled with poppy seeds, the second with sesame seeds. Each one folded along the long side of the rectangle into a thin roll (after each turn she pressed the dough to the layer, pinched the seam, rolled it, got 2 thin long bundles. Then weaved the braid according to the pattern








The dough according to your recipe holds its shape well and is in the form of a braid, there are no breaks, koluchchka, Thank you!

It turned out great! And here is my first pancake ... lumpy

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Question - does the dough crumple during fermentation? that is, you only let him come up once (not counting the proofing before baking)?

Yeah, kneading, lifting, kneading-forming, proofing, into the oven!

Thank you
put it already, let's see what happens

I'm sure everything will turn out fine

SOS! It seems that my loaf in proofing is blurring ... It costs only 15 minutes, and already one and a half times wider, and almost does not go in height.
The water took exactly 190 g of butter 10 g. And the dough, when molded, seemed to be so pleasant, not liquid, not too thick, like soft plasticine. Probably, this is the flour of infection.
Is it somehow possible to fix it quickly or is it all, wait and bake blurry?

No, I was not blurry. Chubby, yes! Where does the proofing take place? Maybe hot? And what yeast? On prescription?
I would have already set to bake, otherwise it will not work out a loaf - a flat cake

Oh, thanks for being here! the moral support

Granulated Saf-Levure yeast 5 g, until now, nothing bad has been noticed. A week ago I baked simple pies on them, everything is ok.
About hot - maybe it is on the radiator on a thick towel. Yesterday, in the same place, the baking went very well, but there the dough itself is sticky and liquid.
Ok, then I run to turn on the oven. While she gets hot, it's another five minutes extra ...

On the battery, most likely overkill! Although looking at how they drown I have a cold! I distribute my bread either in a micron with a liter can of boiling water or in the oven with the light on.

They heat well, the apartment is exactly 19 degrees. The battery is 35 degrees, I think. no more than forty, in any case.
And if you stuff it into a cake pan? true, not the fact that it will fit ...

Maybe not in shape? Otherwise, from these manipulations, what has risen may fall

already sent to the oven. I made the cuts at the last moment just for the sake of clearing my conscience.
waiting, sir.

Rose a little in the oven.It's still flat, of course, but at least not a cake. Damn, I'm so sick for him, I'm sitting looking through the glass at him!

Olya, how did you mold it? Did you roll it up or just twist your sides?

Roll. Only I did not roll out the dough, but as if kneaded with my fists and stretched, and then rolled it tightly into a roll.
Here he is, the sufferer:

it smells delicious, like the taste and cut, I don't know yet. Lies cool down.
Bakes longer than indicated in the recipe. 5 minutes at 195, 15 minutes at 180. And still pretty pale, store-bought color.

I cut the UPD, tried it (hard to bear!):

the taste is the same loaf And the crust is tender, thin, slightly crispy.
In general, "the face is terrible, delicious inside."
I would still understand why he swam. Except for flour, there seems to be nothing to sin. For others, according to this recipe, everything is fine. I'll try it next time with another flour or put a little less water.

Thank you all for your advice and participation!

[Olya!]

Olya! Nice bar! A little bit, it didn’t seem to have settled (the cuts didn’t quite open)
Can you show the cut? To your taste, I'm sure you will like it!
And he is the first

Yes, I made the cuts at the last moment, right before sending it to the oven. I had planned that he would break up for at least an hour, but he began to blur.
By the way, how to make cuts correctly? And then my knife seemed to pull the dough with it and wrinkles turned out. Not visible on baked, but still somehow not very good. I feel like I did it wrong.

[Admin]

LTD! Cuts are another story. The knife must be very sharp. Some cut with razor blades, I - with a ceramic knife (hid specially for such purposes)
Here here Admin teaches

[Admin]

And I have a wallpaper knife specially hidden for these purposes.

Roll. Only I did not roll out the dough, but as if kneaded with my fists and stretched, and then rolled it tightly into a roll.

If there is a desire, try to roll it into a roll, as you taught Admin... Personally, I had a significant difference in face loaf. In general, everything is not so bad!

[kolenko]

kolenko, thanks, I see. A pizza knife won't work, I wonder? the wheel is. It is not very spicy, but it does not pull (pizza, at least).

Kamusik, well, for the first time, I'll look for where Admin taught how to roll. Do you think this could have influenced the way he approached? and what difference did you have on the two methods?

And I have a wallpaper knife specially hidden for these purposes.

Oh, that's an idea! I also have it somewhere.

A pizza knife won't work, I wonder? the wheel is. It is not very spicy, but it does not pull (pizza, at least).

So are you cutting baked pizza? I think it will not work with a wheel. Here you need such a quick confident movement of the knife. Do not cut, but rrrraz-rrrraz!

So are you cutting baked pizza? I think it will not work with a wheel. Here you need such a quick confident movement of the knife. Do not cut, but rrrraz-rrrraz!

baked of course
yeah, but I, on the contrary, slowly led the knife, neatly type. I'll know.

Olya, about the loaves https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7265.0.
When I didn't roll it into a roll, the loaf also turned out to be "earthy". You can even slightly differently - twist the top and bottom edges towards each other to the middle, with a seam down and fse! So they get more plump, IMHO!

Girls .. and can someone tell me ... how to count the ingredients for teaspoons and measuring glasses from a bread machine? I want to bake the same loaf ... pliiz ..

Scales problem? How long is your measuring cup? I can weigh spoons, glasses, etc. tomorrow.

Kamusik .. I thought maybe there is such a topic on the forum ... what does it weigh?

Of course have! Only this way I won't put you in the right place. Dig through the table of contents.

OOO, found it! https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=354.0

OOO ... thank you Kamusik!

You're welcome . Good luck!

I put the loaf on a proofer (on the table) and simultaneously start the oven.practically at the same time, they are ready. I got a color like a store only when I forgot to take it out of the oven ... but at the same time it becomes not very tasty. and the consistency of the dough can be liquid due to air humidity as well. I live in St. Petersburg, we have to put a little less water like rain. and his proofing is quite fast, increased in volume 2 times - in the oven.

[koluchchka]

I want to thank koluchchka for that very bread !!! My teenage son tortured me - mom, I want store bread! And I still do not understand - what is tasty in the store for him ??? And then I finally got this recipe - it tastes like a store-bought one (but like in my childhood it costs 25 kopecks), it is easy to prepare and my son is happy !!! I cooked it for two weeks in a row

[koluchchka]

Good afternoon everyone!
I recently became the owner of a bread machine, which is very happy. The bread turned out the first time, several pieces have already been baked. The family likes it, but my daughter is not in any - she is a big fussy. Not tasty - he says. Although in the morning before school I fed her a sandwich with sausage and homemade bread - she slammed and did not notice! And then it dawned on me - I say, will you eat a loaf if I bake it? Answers - I will. So I went online for a recipe and found yours, koluchchka... Thank you very much! The bread turned out to be wonderful, my daughter appreciated it, so I hope now I don't even go to the bakery!
But before I had some trouble with the yeast dough, so many products were spoiled - it does not work, and that's it! Still, a bread machine for people like me is a THING!
I also wanted to thank Admin for her invaluable advice. Thank you!

koluchchka, thank you very much for the recipe! I baked a loaf in the shape of a braid. He got up remarkably. The loaf turned out to be airy and delicate. The husband immediately remembered "that very bread from childhood." Let it stand at 50 degrees in the oven. Then, without removing, set the temperature to 200 degrees and - until cooked. I will definitely bake more, I will experiment with forms.

koluchchka, hello dear!
I don’t forget your recipe. TODAY, the rate has increased by 1.25 (based on 450 grams of flour). It turns out 2 loaves of length for the whole oven. I set the temperature to 230 degrees. For today 2 calls for 2 things. Thanks from two families!

The cut was brought and thanks from the staff.

Yes! Old love doesn't rust. I bake it again. Thanks again for the recipe! : rose: Today I cut the cuts so that I myself did not expect. But he survived and remained delicious.
Added corn oil. I sprinkled water on the blank of the loaf, the already rolled roll. rolled it over the cornmeal poured on the table, put it on the proofer. So there were some deviations from the recipe.

I am ashamed - I flooded the topic with my pastries. But he (sliced ​​loaf) is liked more and more ...

Both I and I bake it constantly, or rather, now theirs. I make 5 buns out of this weight - my husband really wants to cut them in half (no matter how much I eat) for a sandwich.

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Cool recipe, you never have to think about whether there is everything at home for baking.

ahh, and how did I miss such beauty? everything tomorrow

[the same]

And I already did. Girls, what are you doing to me? I was never a cook or a cook, but then I stumbled upon a site - that's all. Every free minute - to the oven (gas "Dream"). I don't even have time to take a picture. About the loaf - the recipe the same, I put in 2 times more, baked in the oven for 20 minutes (a little was not enough), but all the same - delicious! I will correct it next time. photo could not be loaded - Error. No correct shape key found (don't know what it is ...)

And I already did.

I did it, but didn't have time to take a picture (Very tasty!

And I got such a bar ... bationische !!!!! Huge! Tasty!!!! Girls, it's delicious, but I see everyone has such big holes, but I have fine-pored ones ...