Omela
Quote: Kras-Vlas

maybe more liquid is needed when mixing with a hook?
I can't say anything here. I think it's all the same in kefir. And maybe you got very dry flour.
Kras-Vlas
Boom to adjust
Witt
Omela , I really want to swing at your bar. But for now, baking does not work out very well without a form - there is no stone, and the baking sheet with water does not fit into my oven. But now I want to bake on my hearth ... I bought a flower pallet (the largest one I found in "our dear") with a diameter of only 21 cm. Well, I can't squeeze a loaf onto it (I've already tried it - I shook the whole bar after proofing). My baking sheet is thin. Tell me, will there be an effect if you put the baking sheet on a tray (and heat it all up, of course)?
Witt
Hurrah! Everything worked out! That's really really, Omela, many thanks and a deep bow for the successful recipes and detailed instructions. True, I pinched the dough badly on the sides - the peaks came out clumsy. And so it’s even better than I expected - I was very worried that the dough was tight, I added 2 tbsp. l. water, no longer risked, although my hands were still scratching.
Aunt Besya
Mistletochka, what a beautiful bar, a pinkie asks right into your mouth! I will definitely try the recipe !!
Omela
Quote: Witta

Tell me, will there be an effect if you put the baking sheet on a tray (and heat it all up, of course)?
Victoriaof course there will be an effect. I'm glad you did it !!!

Lena, peki, it's delicious !!!
Witt
After the battle with the camera, I'll try to brag - a little crooked, but tasty and shiny
🔗

🔗
Omela
Victoria, he turned out handsome !!!
Witt
Thank you. But how many excitements there were, no extreme can compare.
Omela
and you (extreme) light it with tea with bread.
Witt
Already! And half of the bar was gone. So the son has not come home from work yet. We are all bread-eaters - I read how others freeze bread, but I think how to increase the oven now, otherwise I have to bake it every day.
Birke
Everyone liked the bread very much ..
Kefir loaf for beginners (in the oven)
Omela
Yes, I also want to increase my oven !!! So that 3 pieces are baked at once.
shl. the cut is gorgeous !!!
Crochet
Quote: Omela

So that 3 pieces are baked at once.
And I bake in mine, 3 at a time, yeah ... and still there is nothing to freeze !!!
Loya
Mistletoe, take the report!
Kefir loaf for beginners (in the oven)
And in the context:
Kefir loaf for beginners (in the oven)
The bread is excellent, for children it is very decent!
Omela
Loya, great loaf !!! Glad you liked it!!
Loya
From this number of products, 2 medium loaves were obtained. Over the weekend
Omela
Good health !!
Galina S
hi, these are the bars

Kefir loaf for beginners (in the oven)

Kefir loaf for beginners (in the oven)

thanks for the recipe
Omela
Galya, beautiful bars !! Glad you liked.
Natasha K
Omela, thanks for the recipe. Delicious!
Here is my bar Kefir loaf for beginners (in the oven), incision Kefir loaf for beginners (in the oven), Kefir loaf for beginners (in the oven)
I have a few questions, can I? The crust is beautiful and glossy and then became sticky - did I do something wrong?
In the texture of the dough, after baking, if you look closely, you can see color stains - faded shades, the color is not the same, where did I screw it up?
Omela
Natalia K, you have a good bar!

Quote: Natalia K
In the texture of the dough, after baking, if you look closely, you can see color stains - faded shades, the color is not the same,
This is from flour. Either it didn’t mix, or when molding, the table was excessively sprinkled with flour. Most likely the second.
Quote: Natalia K
The crust is beautiful and glossy then became sticky
You mean it began to stick during storage? This is natural, we have already discussed this in the topic. Or store without a package. or eaten on the first day. This is the cost of this recipe.
Natasha K
Quote: Omela
you have a good bar!
Thank you, I tried! , He's my first! On the first day I did not have time to eat, next time I will not put it in the bag.
* Anyuta *
Ksyu, and I was preparing your bar the other day ... ... I liked the recipe ...
Only all the same yeast (I baked on pressed ones) tasted in the taste - I added 8 grams ... today I will bake a loaf again ... just find instant ones ...

Kefir loaf for beginners (in the oven)
* Anyuta *
By the way, how did I make the frosting ...
I really didn't want to mess with the "stove", that is, to boil something there, etc., so I poured starch and sugar with hot water from a kettle, mixed everything and sent the mixture into the microwave for 30 seconds .. everything turned out simply
Vika did the same here ... so you can do without "brewing" ..
Omela
Anyuta, the bar is beautifully laid down !!

Quote: * Annie *
only instant find ...
We sell them everywhere .. in supers for sure.
Albina
How I like loaves But more often than not I just put the products in the KhP and take the finished bread at the exit
I'll have to bake it, especially since I have kefir heaps Like the cat Matroskin
* Anyuta *
Ksyu, I read an article about this trembling from Admin-Tanya. I was looking for them in the carousel today. There are not many such tremors. There were only a San moment golden. Maybe they should have been taken?
* Anyuta *
Ksyu, I read an article about this trembling from Admin-Tanya. I was looking for them in the carousel today. There are not many such tremors. There were only a San moment golden. Maybe they should have been taken? By the way, is it possible that the dough just fermented? I kneaded it at night, and baked it in the morning! And the shape of the loaf turned out to be due to the fact that it had nowhere to grow in length. :-)
Omela
Quote: * Annie *
By the way, is it possible that the dough just fermented? I kneaded it at night, and baked it in the morning!
Anya, Maybe. Usually, if the dough is left to ferment overnight, less yeast is used. When I put bread without kneading for the night, I also smelled fresh.

my yeast is like this:
Kefir loaf for beginners (in the oven)

do you mean golden ones for baking? such?
Kefir loaf for beginners (in the oven)
They are also possible, but there are also impurities like vanilla.

Quote: Albina
But most often I just put the products in the HP and take the finished bread at the exit
Albina, of course HP helps out when time is running out. But for me personally, oven bread tastes better.
* Anyuta *
Yeah, Ksyusha, just like that. But I was afraid to take them, because I did not find the inscriptions 'instant'. Okay, let's knead the dough for a new bar. ;-)
Omela
It is better to take a red pack for bread.
* Anyuta *
But yesterday my loaf didn't work out ...
Fig knows what it is ...
The yeast was the same, half of the old flour and half of the new one. but flour from one manufacturer and one batch .. I sin on kefir, because they took 3.2% - and there were leftovers, that is, "gushina" actually ...
Somehow, from the very beginning, the dough did not really rise ... although it took longer than in the recipe ... I thought it would rise when baking - not a fig - in short, I threw out this loaf, tomorrow I will still try to do it ...
Kefir loaf for beginners (in the oven)

but such a crumb turned out .. you can immediately see: heavy ... rolled into a rectangle and rolled on the smaller side - maybe this is the problem? Was the roll too tight?
Kefir loaf for beginners (in the oven) Kefir loaf for beginners (in the oven)
Omela
It's hard to say, you yourself say that the dough did not rise from the very beginning. Can the yeast get old?
janka
Thank you for the loaf !!! This is how I got it

Kefir loaf for beginners (in the oven)

very soft and airy !!!!
* Anyuta *
Not Ksyu, it was definitely not yeast. I think, all the same, that it was kefir, because yesterday she baked bread on them, and today there was another attempt by the baron! The flour is the same, yeast, too, and yesterday's bread and today's loaf turned out! While still trying odes - still in the oven. I'll post a photo on Monday.
Omela
Yana, beautiful bar! Glad. what did you like.

An, then the stars somehow got up wrong!
* Anyuta *
Ksyu, the loaf is gorgeous! Now I have already crumbled 2 pieces! Tomorrow I'll post a full report from work, otherwise I'm writing from the phone.
* Anyuta *
Well then ... I started making the loaf on Friday morning ... The flour and yeast were the same as in the loaf, which did not work out ...
I decided to make some adjustments to the dough ... I made it from all yeast (8 grams of pressed) + 100 ml of water + 200 grams of flour - this dough turned out to be simply gorgeous, and before that it turned out well, too liquid! While I put the dough, it dawned on me that I ought to get ready for Auchan ... I think, well, how the dough will stand ... .. then I started to calculate ... While I was going, the dough came up, mixed all the ingredients in the HP for 3 minutes .... Then I chose the "pizza" mode with a delay: I just got 25-30 minutes of delay - 10 minutes kneading - 20-25 minutes proving - 5 minutes kneading and then proving ...
After establishing a delay, my child and I left - (it was immediately obvious that the dough had already begun to grow), when the dough arrived already under the roof, Xn rested - I rolled it into a "tight ball" a couple of times, then twisted it into a loaf .. and that's what happened...

Kefir loaf for beginners (in the oven) Kefir loaf for beginners (in the oven)
There was no smell of yeast ...
Matanya
Well, here I am, I was honored, for a bar ..... This is my first bread. Rather, the first forum.And once upon a time I baked bread in an antediluvian oven every other day (during perestroika it was (((()
Well, in general, here, take it Mistress
Kefir loaf for beginners (in the oven)Kefir loaf for beginners (in the oven)Kefir loaf for beginners (in the oven)Kefir loaf for beginners (in the oven)Kefir loaf for beginners (in the oven)
1. I missed one stand (25 minutes), went straight to phase two. I realized this when I started counting how long it took in total.
2. The bottom (bottom) of the bar is very hard. something like a knife sawed ... Why ??? I didn't overexpose it, and the bottom didn't burn, it's not clear
3. The taste is excellent, I will bake it again, that's for sure! I would like to work on bugs
4. I did not lubricate it with anything, I liked it very much
Thank you, Omela, per recipe
* Anyuta *
My "bottom" of the loaf was also harsh and not burnt.
Omela
Anya, Tanya, beautiful bars !!

Girls, the bottom can be hard if you bake on a metal baking sheet. when using a stone, this does not happen. You can then bake with steam longer, the first 20 minutes, for example.
* Anyuta *
Ksyu, now every week I only bake this loaf ..
Yesterday I did it too! The resulting roll / loaf was cut in half and sent for proofing in muffin tins ... Oh, and what delicious bars I got ...
It was even decided to present one to dad as a gift on February 23rd ..
Kefir loaf for beginners (in the oven)
Kefir loaf for beginners (in the oven)
Kefir loaf for beginners (in the oven)

Tomorrow I will try to make a loaf of the same principle, more precisely 2 loaves!
Omela
Anyuta, well, you finally .. drummer !!! And the inventor !!!!
Albina
Yesterday I baked 2 loaves in the evening. I was going for a long time. It cooled down a bit and we took a sample with kefir-milk. Today in the morning we ate sandwiches with caviar with pleasure. I will bake some more. I liked the recipe, only I cooked from the beginning to the end from the proposed link Especially since I needed 2 loaves
Omela
Albina, good health!
Karsei
Oh, girls ..... Now this bread is being baked, it is so huge ..... If I had known before that it would be so huge it would be divided into two. I have already invited my mother and sister to visit, I will share.
Karsei
Everything .... My bread is baked. Do not judge strictly - this is my first bar, before the bread maker baked bread. Although it is skewed (I could not wrap it correctly), it smells like ... yum-yum ... For clarity, to determine the size of my loaf, I put a tablespoon and a teaspoon.
Kefir loaf for beginners (in the oven)
Omela
Marina, great bar turned out !!! Congratulations!!! Glad you liked!
* Anyuta *
I "muddied" yesterday a loaf ...
I kneaded the dough .. I remember - there is no bread at home either - I have to bake ... well, I'm a lazy girl .. ... in short, I divided the dough for a loaf almost in half and made both bread and a loaf at once ... (380 g per loaf and 320 for bread). I added 2 tsp to the bread. malt, 1 tsp. coriander, 6 tsp. brine from foggy cabbage and it turned out what:
Kefir loaf for beginners (in the oven) Kefir loaf for beginners (in the oven) Kefir loaf for beginners (in the oven) [url = https: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/77590/IMG_0825.JPG]Kefir loaf for beginners (in the oven)
The bread, by the way, turned out to be delicious - it is somewhat similar to Borodino ...

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