Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)

Where did you find the dispenser in French mode?

Yes! Where? And, finally, who is this?

For a long time I baked bread with melted cheese, which is portioned at 15 grams. One piece was straight into the batch, of course it was completely grinded there. So much processed cheese gives the bread a light cheese aroma and taste. LIGHT. If you like rich flavors, keep in mind.

[Nika]

Nika, I took the recipe from the stove (milk), cut the sausage and cheese into thin strips, but wait now, I looked in, the cheese had apparently already been ground, but the sausage is still in small pieces, perhaps by the end of the batch, dust will also remain from it

take it out quickly

Vlad, if added immediately, then little will remain intact - the spatula will break all the pieces of additives into dust. But the taste will be

Natalia, I actually want this, taste and smell so that there is, and if you really want a sandwich with cheese and sausage, then more than 30 grams will be needed here

For a year ... two I'm going to bake it again with sausage, but fill it in on a signal. Here ... going, going again.

and who wrote this? , and Nika in some kind of video there saw falling out of the dispenser in French.

take it out quickly

Late rush ... everything is already ground

Uh-huh, no one canceled prosecution for violations of GOST. Read gost r 52189-2003 wheat flour. I don’t take flour made according to TU

Guys, where did I say that the sausage is in the French? I asked if it is possible to combine?

The other day I took away a piece of the program, sorry I don’t know what about Gost and TU ... briefly - the journalist, the "ubiquitous brother" decided to check the quality of the guests, apparently or their receipt, and called the office, pretending to be an entrepreneur who wanted to get it for his products .., and then the shock of the star: it turns out that you can get GOST in a couple of DAYS, just by paying and providing something and that's it !!!!! And TU is more difficult and longer - it is necessary to conduct research and provide results ...

but fill in on a signal.

Execute on signal !!! Means hands. And before that, I did stuffing, like Vlad, during the batch. I haven’t mentioned the disp anywhere. This is the second thing. First, I hate French.

For a long time I have baked bread with melted cheese, which is portioned at 15 grams. One piece straight into the batch, of course it was completely grinded there. So much processed cheese gives the bread a light cheese aroma and taste. LIGHT. If you like rich flavors, keep in mind.

Class, I must try .. I follow you all, copy here
Oh, the brains are shaking again, already in two pneuma work !!!!!!!!!!

Added Friday 03 Mar 2017 1:52 pm

and who wrote this? , and Nika in some kind of video there saw falling out of the dispenser in French.

No, I didn't write that in French. She posted that her husband asks to bake French AND filled with sausage and cheese, sorry, 2 different breads

Added Friday 03 Mar 2017 1:53 pm

Late rush ... everything is already ground

good luck

First, I hate French.

Okay . Vital, let's stand on the sidelines, we'll watch, I wonder I'm not very French either

And by the way, the sausage did not grind so much, given that I cut it into small strips a little thicker than a match, and just look in the dough there are pieces the size of a match head, apparently the degree of grinding also depends on the hardness of the sausage itself

Aha! Come on

I can't scold or praise French - I haven't tried baking yet, but I'm thinking of making it the other day or with ham, since it cannot be combined. I have a Vital dispenser in HP
Spring has come here! I smell it at work and new friends began to ask for OK ...

They don't argue about tastes ... for example, since kindergarten, I hate pickle soup and cottage cheese casserole with pasta, (every time I see pickle in my memory, I sit and pick it with a spoon ... and the teacher's phrase until you eat from behind you won't get out of the table) and some of them are just delighted, and as for fr bread, I haven’t tried it either, so I’m keeping quiet for now

I can't scold or praise French - I haven't tried baking yet, but I'm thinking of making it the other day or with ham, since it cannot be combined.

I was crucified here, I was crucified that you can also put a lot of things in French if you want
and she ... again is not allowed.

Don't listen to them, it is very tasty, with crispy crusts, the most crisp

the most delicious crusts on this mode. And in this mode, you can get the usual recipe with the most delicious crusts.
They just don't understand anything in life

They just don't understand anything in life

Or rather, in crusts ...
... Three crusts of bread ... what a blue sky ...

There is no dispute about tastes ... for example, since kindergarten I hate pickle soup

brrr memories ... coco with foam

Added Friday 03 Mar 2017 02:08 PM

And in this mode, you can get the usual recipe with the most delicious crusts.
They just don't understand anything in life

let's see by mood and well-being
that crusts, that sausage ... cuts, I'm still a yeast

You may not like French on empty flour, but if there is butter, and powdered milk ... yes, with a crispy crust.

this is not that shameful soft roofs on normal modes

You may not like French on empty flour, but if there is butter, and powdered milk ... yes, with a crispy crust.
this is not that shameful soft roofs on normal modes

It’s delicious, but there’s already a lot of me, and the doors were recently changed ... why expand the openings again

Added Friday 03 March 2017 02:14 PM

American scientists conducted research and found that mortality among people consuming foods from whole grains decreased by 20%.

The beneficial substances of whole grain flour are essential for the normal synthesis of hormones and proteins, the full functioning of the nervous system and the brain, provide protection against colitis, constipation, varicose manifestations and much more.
In addition to other advantages of whole grain flour, the absence of preservatives, antibiotics, bleaching agents and other "chemicals" should be especially noted. This fact, along with the preservation of useful nutrients in it, undoubtedly brings it to the first place in terms of its quality indicators, pushing refined flour (premium grade) far back. By buying whole grain flour, you will save yourself from the need to consume unhealthy, chemically processed refined flour, enrich your diet with new flavors, and acquire a healthy eating habit. Your body will say "THANKS!"

Whoa how

Yeah ... and this grain was grown especially for you without fertilizers, in an ecological zone with awesomely clean air. Well, and baked goods, of course, there all the substances withstand without problems
And when they store for sale, they don't process anything.

Yeah ... and this grain was grown especially for you without any fertilizers. And when they store for sale, they don't process anything.

Mlyn, it happens so

Or rather, in crusts ...
... Three crusts of bread ... what a blue sky.

... yes with beer and roach

... Three crusts of bread ...

And there is such a recipe ...

Three crusts of bread (IRR)

Galya, I read it! Liked!! Thank you!!!

And then there is French and French

And there is such a recipe ...

Three crusts of bread (IRR)

[Galina]

Galina,

And there is such a recipe ...

Class ... the simplest, fastest and probably the most delicious from hunger

Added Friday 03 Mar 2017 4:55 pm

By the way ... About the birds ... The bread turned out to be what you need, aromatic and tasty in all likelihood ... all smooth and cute ... I haven't cut it yet, although my salivates are flowing and my hands reach for the knife

The bread turned out to be what you need, fragrant and tasty in all likelihood ... all smooth and cute ... has not yet cut it although salivation flows and hands themselves reach for the knife

That's nice tram-pam-pam ...

Oh, brothers, which means, for a long time not to do something ...
After reading you, I decided to bake bread on the Main Program, a recipe from a book to the stove, milk (old milk had to be attached), I think, I will add a little wheat bran and my favorite flaxseed, I poured more milk, remembering that they take the bran liquid.
As a result: the bread is tasty, but lumpy, although, when kneading, I also added milk, the bun was torn. Poured into the hole in the dough, stopping the stove. Since I haven't baked on the Main one for a long time, I completely forgot about the size and the crust ... I will study again ...

[marinastom]

marinastom, Marina, do you somehow prepare flax seeds before laying?

[Marina]

Marina, and I have with ground flaxseed, as with flour - it requires the same amount of moisture. For 1 tbsp of freshly ground flaxseed, I also need to add water to the dough, otherwise the buhangka turns out to be crooked, bumpy and torn.

I sprinkle flax with whole seeds, we really like to chew them when they get on the tooth. Straight game: catch the grain, they are slippery, the more fun it is to manage to chew.

[marinastom]

marinastom, Marina, I also put it entirely. Are they digested like this? I read somewhere that they are not assimilated because of the hard shell.

Well, figs with them! We'll chew on some, the rest is in transit ...
PySy. I wonder how the issue of the transit of flax seeds was investigated ...

I read somewhere that they are not assimilated because of the hard shell.

You will produce valuable flaxseed ... just like on Indonesian plantations ... like Luwak Coffee ...

[Dark steppe eagle]

Dark steppe eaglewhat a chic way to get rich

Well, this is the kind of bread with cheese and sausage

I see the sausage
Vlad, the bread is good. Now Lena will come and criticize, and I will keep quiet For me - good for a start

[Natalia]

I see the sausage

Natalia, I can see it too, but for a normal sausage taste, it must be cut off and put on bread
Well, the second time I'll try to add more, 30 grams is clearly not enough

[Vlad]

Vlad, for me, so great! And no more sausages, this is not pizza ... IMHO
I also remember doing it with cheese a couple of times. Added to the dispenser did not feel at all, added at the very end of the batch, felt, but somehow fleeting, like a good perfume ...

[Marina]

Marina, I will experiment somehow

but for a normal sausage taste, it must be cut off and put on bread

And that's right I agree with Marina, there should be a good taste

Well, of course, you are more experienced bakers, with great oven experience, so to speak, so I listen to your advice ... Thank you for helping

They just don't understand anything in life

I vote FOR French !!!

Well, this is the kind of bread with cheese and sausage

In my non-professional opinion, well-groomed and decent.

Added Saturday 04 Mar 2017 10:40 AM

Good time to all.
Analyzing the above posts, reflecting and taking into account the Today's wish of the household - dark bread, then the fran-th is still canceled. I bought some new "Zdravtorg" rye flour advertised by sellers, read the recipes and there were questions whether rye flour should be baked on "French", as advised in the recipe here? I thought it was on grain or rye? And wouldn't it be better to combine it with whole-ground 1: 1, and not as advised 1: 3? How to paint over? I brewed an teaspoon of tea and caryander ... And I am thinking ...

[Nika]

In my non-professional opinion, well-groomed and decent.

Nika, Thank you ... I tried very hard, nursed and got

[Nika]

Nika, Thank you ... I tried very hard, nursed and got

That's why it turned out
I don’t understand why there are 2 modes of "Basic" and "French"? For what???

[Nika]

Well, this is the kind of bread with cheese and sausage

poisoned the soul of the poor man, who is now far from his own stove. So fluffy and even sausage
We'll have to make exactly THREE crusts in an empty hotel room

Nika, you can't keep up. Why do you want to shove rye flour into French? She has no way there.
Rye flour in its pure form is completely gluten-free, a completely different technology. Come in and see the theoretical base.
She can't be cheated on in normal mode.

To make life easier for themselves, people bake wheat-rye and rye-wheat ... These are different breads according to the prevailing amount of heavy rye flour.
As you can imagine, the simplest ones are wheat-rye with a predominant amount of wheat.

[Nika]

Nika, you can't keep up. To make life easier for themselves, people bake wheat-rye and rye-wheat ... These are different breads according to the prevailing amount of heavy rye flour. As you can imagine, the simplest ones are wheat-rye with a predominant amount of wheat.

Yes, I annoyed, I came from the night, raised my spouse to buy sausages and sausages in the market (I usually don't buy, very rarely)
Greetings, Lena, thank you for your patience, it’s not me, I want it, it’s advised here in the recipe, so I’m perplexed ... For myself, I don’t understand yet whether it’s better to dilute all or wholemeal flour, and choose rye or grain in this case .. Put a spatula for rye?

I haven't gotten involved with rye for a long time

and I don't quite remember the limiting ratio of strong wheat: rye flour, when you can bake like ordinary bread at the expense of wheat.
In my opinion, the minimum should be from 40 percent. At the same time, this is the limiting figure for strong wheat.
Yes, mixed with strong wheat has the least problems

But you want to mix it with a weak whole grain, which means the more the better. I would put at least 60 percent, or even 70.

And you need to bake in accordance with all the rules of whole grain flour. On a sparing mode, in no case on the basic, but in French it is theoretically possible, but with intervention and control.

Where do you look at all these tips? Here in the subject of experienced people for some reason are silent. And I have been baking my French for a long time without thinking or looking. I've forgotten everything about rye bread.

Added Saturday 04 Mar 2017 1:03 PM

You must either listen to someone with experience or study the base on rye and mixtures.

We'll have to make exactly THREE crusts in an empty hotel room

over to do more, so that there is a margin ... suddenly the guests will come unexpectedly, nuuu or the neighbors will ask for bread ...