Valentina
Good afternoon!!! So I decided to show off my bread. Thank you so much for the recipe !!! Wonderful bread !!!
Traditional English bread (in the oven)
Omela
Valentine, beautiful bars turned out! Glad you liked!
Valentina
Good day. Tell me, can you make dough only on whole grain flour, or can you use some other one?
Omela
Valentina, you can do it on a regular one. Of course the taste will be different.
Annette
Hello! Omela, thank you so much for the recipe! The bread is delicious. I deviated from the recipe a little, I made a batch of bread maker on the "yeast bread" program. The day after tomorrow I will do everything as it should be according to the recipe. Yes, I added more flax seeds. Thanks again for the recipe! Fresh baked cut.Traditional English bread (in the oven)Traditional English bread (in the oven)
Omela
Annette, beautiful bread turned out! It can be seen that the crumb is airy !! Glad you liked!
Svetlana Mazqarovna
Omela, in your recipe for dough, grind yeast with flour, add flour. Probably, somewhere water was needed. I have some questions: 1. Is it only 2 grams of pressed yeast per bread weight? How do you measure these 2 grams? 2.- I have a mini oven 20L, convection does not turn off, the distance between the shadows is only 15 cm, do you think you can try to bake such bread or is it not worth it because of the small oven?
Annette
Omela, the crumb is airy and, what pleases, does not crumble at all. Today the bread seems to me even fresher))), it is so soft. The husband, after two long loaves of bread, demands to bake only such. She says that his grandmother always started bread in the evening and baked it in the morning. He still remembers the taste of her bread. So English reminded him of the bread from childhood, although his Russian grandmother baked him in an Azerbaijani village.
Omela
Quote: SvetlanaMazqarovna
in your recipe for dough, grind yeast with flour, add flour.
SvetlanaMazqarovna, of course a mistake, first rub it with flour with your hands. then add water.

Quote: SvetlanaMazqarovna
I have a mini oven 20L,
Well, you yourself are already looking at your oven. It will be problematic to bake the shaped one, but the hearth one can try .. But at one time I had a small oven, I could not bake bread in it. It did not adapt in any way - the top burned all the time, but did not have time to bake. Maybe you will find a common language with yours.

Quote: SvetlanaMazqarovna
is it just 2 grams of pressed yeast per bread weight? How do you measure these 2 grams?
Pressed 3 g, dry 2. If you bake on dry, then 1 tsp. - this is 3 grams, so you need to take 2 \ 3h. l.

Quote: Annette
English reminded him of bread from childhood, although his Russian grandmother baked it in an Azerbaijani village.
Annette, great associations !!!
Bulka
Omela, take a report. Thanks for the recipe, I've baked it several times already.
Traditional English bread (in the oven)
Omela
Bulka, Alena, what a beautiful bar! glad. that the recipe stuck!
Olechka.s
Well, I also baked a bun, though the big holes did not work out. The dough turned out to be tight, although everything was according to the recipe. This is my second bread in the oven. The oven is still gas-old. Do not judge strictly, I will train. The bread is delicious, but the salt still needed 8g. put-for me a little salty. Thank you Ksyusha for the recipe Traditional English bread (in the oven)
Omela
Olechka.s, Olga, if the dough was steep, then it was necessary to add liquid, even if it was beyond the recipe. The flour and conditions are different for everyone. And the bread turned out to be good!
KnadezhdaM
Traditional English bread (in the oven)
Good bread! Thanks and Happy New Year!
Omela
KnadezhdaM, how full of holes it turned out! Glad. what we liked!
KnadezhdaM
Traditional English bread (in the oven)
Traditional English bread (in the oven)
I got hooked on this bread thoroughly. And my husband likes it. True, I allow myself a piece for the joy of breakfast, but he cannot tear himself away, but it does not work to lose weight ...
Nevertheless, my gratitude to the author is sincere!
Omela
KnadezhdaM, Thanks for the kind words!! I am very glad that I liked the bread!
meatball
Omela, thanks for the wonderful bread! It was very, very tasty for us
Traditional English bread (in the oven)

Traditional English bread (in the oven)
SvetaI
Thank you very much Omela, per recipe and meatball, for raising it. I did everything strictly according to the recipe, and the time and liquid, the dough on whole grain flour (14 hours), the dough on a / c, only 40 grams of a / c was replaced with semolina. The dough did not bleed at all, although it was slightly sticky. Shaped in butter, sprinkled with flour only during the last proofing.
It turned out wonderful. Thin crust, perforated, slightly moist crumb, wonderful aroma!
Traditional English bread (in the oven)
Traditional English bread (in the oven)
meatball
SvetaI, I bake it for the third time. He's magical! Now I just pulled it out of the oven. On the approach of Anadam from Scarecrows and bought another beer for the Belgian. Ostap suffered
Omela
meatball, SvetaI, girls, I'm glad the recipe came in handy! You have excellent bread! 👍
Yasha
I baked the bread several times. Always a great result!
This time there was force majeure and the oven had to be baked 18 hours after the last proofing. The bread was in the refrigerator all this time.
I added flaxseed flour ~ 75g and increased the whole grain, curdled milk liquid, replaced the butter with butter. And, yes, still an incomplete spoonful of honey. Traditional English bread (in the oven)
Traditional English bread (in the oven)
Omela
Yasha, Yasha, Tatyana, you have a great bread! 👍 I'm glad that the recipe stuck!)
Ines
Thanks to the author for the recipe, today he got his hands on it) True, instead of 300 grams of flour 1 s I added 150 durums and 150 w / s. The dough stood for 15 hours. The most delicate dough, it was very pleasant to work. The last proofing and baking is in a ceramic dish under the lid. I didn't make an incision - in vain. Excellent taste of bread on a long dough with a minimum of yeast and a very distinct "whole grain" taste. And I also really liked the thin crust, but the crispness is ensured in ceramics. Next time I will increase the share of pledged products, not enough for my mold, and they will eat it today.

Traditional English bread (in the oven)

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