Bread with smoked cheese chechel Pigtail (bread maker)

Bread with smoked cheese chechel Pigtail (bread maker)

Category: Yeast bread

Ingredients
Dry yeast	6 g (2 tsp)
Flour / s	400 g
Gluten	30 g
Salt	1 tsp
Sugar	1 tbsp. l.
Butter	35 g
Liquid:	270 g
Eggs	2 pcs.
Kefir 2.5% - according to the formula	200 g
Water - by the formula	270 g
Into the dispenser:
Smoked Pigtail cheese (Chechel)	140 g

Cooking method

• Mode - "Basic" with a dispenser ("Bake + Raisin"), medium crust, size M (smallest)
• Nuances of technology:
• The recipe was perfected under the Panasonic 255, and the tab of the products should go in the order indicated above. For other HPs with a different bookmark order, essno lay everything in the reverse order ...
• The chechel is cut across the braids so that the length of the cheese "vermicelli" is within 1.5 - 2 cm. The whole chechel may not fit into the dispenser, and if so, then simply put the unplaced part directly into the bucket on top of all other ingredients.
• When kneading, it may seem that the bun is a little dry, but this is how it should be. At the beginning of baking, the cheese will give its moisture to the dough and the right balance will be observed.
• The liquid components were put in the following way: the readings of the scales were dropped, two eggs were broken into a bucket, kefir was added up to 200 g, and then water up to 270 g.

Cooking program:

Mode -

Note

Preamble that can be cut:

It is very difficult today to surprise the old-timers and regulars of the forum with any new original recipe. According to my observations, it seems that only cement, alabaster and products of the oil and gas industry aka gasoline, grease and hedgehog with them have not been used as part of the ingredients of bread here on the forum.

In the last three weeks at our home, experimental bread with chechel has become a hit in bread baking - a finely smoked pigtail, woven with a pigtail. The aroma of this bread and the taste of smoked cheese are very pronounced in it, both during the baking process (hookah effect) and when consumed.

A control search on the forum for the phrases "chechel", "pigtail cheese", etc. did not give any result, so I am posting this recipe as an original one, which you may also like.
The surface of this bread is distinguished by the presence of dark and dark gray spots and spider webs from cheese all over the area (see photo). Inside the bread, the smoked pigtail does not dissolve completely, like other cheeses, and leaves soft yellowish tasty blotches in the chaff.

Shl. As practice has shown, the fragrant smell during baking can be significantly enhanced if one or two noodles of this cheese of the specified size (about 1.5 cm) are "accidentally" thrown under the heating element of the oven. When baking, this will additionally emphasize the amazing smoked-cheese flavor. It was determined empirically, when once, during kneading, one "vermicelline" unauthorizedly flew out of the bucket and smelled fragrant while the bread was being baked.
The smoked the cheese, the better, that is, the more aromatic.

ZY2. The insides of the bread, as usual, did not have time to take off, because everything was instantly gone with the help of grateful friends and relatives on the festive table ...

Bon Appetit!

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It's a great idea to use chechel as a cheese filling in bread. Indeed, other types of cheese dissolve during baking .. and here you can get it with pieces !!!

I was surprised by the amount of yeast in the recipe:

Dry yeast - 7 gr, (2 + 1/4 tsp.)

- this is 400 g of flour, even more than for the "fast" mode. The question arose: what is so much yeast for?

I was surprised by the amount of yeast in the recipe: - this is 400 g of flour, even more than for the "fast" mode. The question arose: what is so much yeast for?

This cheese itself is quite salty. In order for the bread to rise normally, the amount of yeast is increased for this. Otherwise, the total (with cheese) amount of salt will suppress the fermentation process.

Shl. However, as practice has shown, in this recipe the amount of yeast can be slightly reduced, to 6 grams, or exactly 2 tsp. Now I will correct the recipe. And do not worry about the amount of yeast: when baking, this fungus will inevitably die, and the smell will still be from the smoked cheese ...

ZY2. To prevent the smoked pigtail from dissolving in the bread, it must be taken of the finest dressing - such a "vermicelli" will be firmer, and its traces will not disappear without a trace in the bread space during the baking process.

Otherwise, the total (with cheese) amount of salt will suppress the fermentation process.

Thank you, now I understand.
It's just that according to my observations, cheese increases the lifting force of the dough quite a lot .. so the question arose. But I haven't baked with such salty cheese yet, perhaps ..

What is gluten? Where can I get it and is it possible without it?

Without gluten, of course you can. But, as a result, the loaf may turn out to be low, and the roof may fall off when it cools. With full compliance with the specified recipe, this bread turned out to be consistently of the same size and shape, as in the photo, and when it cooled down, even the crust did not crack, remained the same even, smooth and shiny, as if greased with butter or an egg ...

Shl. Kefir can be replaced with water, but the color of the crust will be lighter. It is not worth setting the crust completely dark, this bread is baked normally on the middle one, otherwise the crust may be overcooked.

: flowers: Can you have Panifarin? As far as I understood, this is the same ... Sorry for the stupid questions, it's just that HP lives with me for only 3 days

: flowers: Can you have Panifarin? As far as I understood, this is the same ... Sorry for the stupid questions, it's just that HP lives with me for only 3 days

Panifarin (Ireks, Russia)
Structure:
wheat gluten, "Panifarin - concentrate" (ascorbic acid, enzymes).
I think quite ...

[Kapet]

Kapet
And I brought you thanks for the bread! I baked this morning, such a cool bread turned out! True, I decided to recalculate the recipe for 500 grams. flour (I have a large bucket of HP), for which I paid ... half an hour before the end of baking, the bread was "imprinted" in the window ... I can say for sure that I will bake again (and more than once), because the family bread sooo to taste! Thanks again !

To your health, girls! Thanks for the good reviews!

Shl. I tried to bake this bread with a double dose of pigtails, i.e. about 300 gr. The taste turned out to be simply excellent, - fragrant and salty, but the bread was not baked inside, - as my wife says, it turned out to be thin, although this one went off with a bang. This means that there is still work to do.

Today I baked this bread. It turned out to be very tall and tasty. I put everything according to the recipe, except for panifarin. It seemed to me that 30 grams is too much. I put 3 teaspoons, hung on the scales - it turned out 10 grams. The bread rested against the lid. Maybe next time, the panifarin should be reduced?
Thanks for the recipe again !!!

Uffff, everything has come together and the bread is baked ... wait, sir ...

Here, waited ... delicious, and the smell !!!! It is something....

And from me and my family, many thanks for this recipe! It was necessary to change a little, it was forced. There was no kefir at home and only one egg. I took potato broth instead of kefir. Panifarina 4 tsp Quite enough. The bread turned out to be tall, tasty, ruddy, beautiful. And the smell I started HP, and I left on business, then immediately followed my daughter to school. We came home after the end of the baking program. Daughter immediately from the doorway: "Mom! Do you feel how it smells ?! Can you try it already ?!" With a plate of borscht went to "Hurray!"

Thank you very much for the recipe!
The result is handsome bread. The smell is a bomb. The view is even better.
Have not tried it yet, but already like it.
I didn't put gluten (out of stock), replaced 30g of flour. Belotserkovskaya took flour. The rest is according to the recipe, only 1% kefir.
Further read only to owners of Panasonic. Dancing with a tambourine: For a longer approach time due to a decrease in the temperature equalization time - put frozen dumplings for 3 minutes inside the bread machine before setting the modes. Approach time increased by 25 min. By the way, the bread went well just in the last minutes. Ready weight 777g.
Thanks again to the author


Next time I'll try to add salami

I have another thanks !!!!
🔗

Dokhtur, I'm embarrassed to ask, is your bucket standard? I mean that we walked with similar cranberries in Karelia ... 24 liters ...

Ulcer you Ganya Just like this bread

Do you want me to write in public who is you?

And everyone already knows and it is better to be an enema than an ulcer, from an enema a solid profit, and from an ulcer ... and you have to eat by the hour

Girls, to your health! And thank you for your kind words!

And, do not quarrel, please, I beg you!

[Kapet]

Kapet we do not quarrel, we honestly flood until we dispersed ... And your bread is wonderful! All my non-bothering friends order such a bake for their arrival, and take the leftovers with them!

Thank you very much for the idea, although I baked according to a different recipe, but your find about Chechil cheese is beyond praise. For lack of time, I bake a recipe https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=4459.0

Thanks for the kind words! But you still try something exactly according to this recipe - perhaps this will bring a pleasant innovation to the variety of your bakery research ...

[Kapet]

Kapet, I will definitely try. But the question is, I don't remember baking bread according to which recipe, white without additives, and I used kefir - 2/3 of kefir and water. Kefir "Agusha" is not sour at all. As a result, a rather strong kefir sourness was very felt in the finished bread. And how is it in your version?

[Kapet]

Kapet, I will definitely try. But the question is, I don't remember baking bread according to which recipe, white without additives, and I used kefir - 2/3 of kefir and water. Kefir "Agusha" is not sour at all. As a result, a rather strong kefir sourness was very felt in the finished bread. And how is it in your version?

Not at all! Due to the dominant taste and smell of chechel. In principle, you can do without kefir, and without panifarin - the bread rises on eggs quite well and stably, the main thing here is that the flour is of good quality. Well, the Chechel is more smoky ...

[KatyaL]

KatyaL nothing is felt there ... except for the awesome taste and aroma. I bake very often, the result is always excellent! Thanks to the author for the thousandth time

[Kapet]

Kapet,
thanks again! I baked it exactly according to the recipe, I and everyone liked it much more in your version. The bread turned out to be even, tanned, but at the same time the crust is not thick and not tough, and the crumb is slightly dense (not very porous and not too airy) and very tender and does not crumble. The taste is really just chec.
I bought cheese again, tomorrow I'll bake more.

Kapet! Your recipe is the bomb! Baked last week and take out half of it - an incredible success! : bravo: Amicably demanding repetition! I have a feeling that you can bake on a timer - the recipe is calculated perfectly! :

[Scarlett]

Scarlett Yes, yes! This bread is swept away almost immediately! I bake it very often, but on the timer I would not risk it, because in my Panasika, for example, finely chopped cheese sometimes cakes when the oven is heated during kneading and, when opening the despenser, it may not fall out into the dough ... it was like this a couple of times, I had to put on an additional batch

If you roll pieces of cheese in flour and then put them in a dispenser, then the cheese won't stick together - it seems to me so.

Well, of course, the hostesses of stoves with dispensers know better - I don't have such bells and whistles in my Mulechka, I immediately poured cheese, because it's fibrous, so it doesn't grind it straight into flour: nea: Although everyone has different stoves. Good bread to all!

[Scarlett]

Scarlett Well, why are you offended, I didn't know what kind of stove you have.If you fall asleep at once, then of course, you can also bake on the timer

What are you, Mashenka, I am not offended in any way - forgive me if I did not express myself correctly!

[Kapet]

Kapet ,
Thank you so much for such an interesting and delicious recipe
Yesterday I just came across your recipe and - immediately into action. The granddaughter walked around and groaned, inhaling the aroma of a baked bread. But, I immediately warned that I would not cut hot, and since it was already very late, I had to postpone the tasting until morning.
Have already tasted. Above all praise
Tomorrow, the granddaughter leaves to study in Moscow, promised her to bake the same with her, so to be continued

just baked and tasted)
very tasty, only I would reduce the salt rate, it turned out too salty ... but otherwise - bravo!

just baked and tasted)
very tasty, only I would reduce the salt rate, it turned out too salty ... but otherwise - bravo!

Thank you!
The salinity of this bread is determined by the salinity of the chechel. Perhaps you came across cheese from a salted batch ...

Thank you!
The salinity of this bread is determined by the salinity of the chechel. Perhaps you came across cheese from a salted batch ...

I'll take that into account ... although they ate mine and even asked for it)
and this is the most important thing

Thanks for the wonderful recipe
The bread turned out amazing the first time. Very tasty. I will often bake.

We love this bread! Children call him "bread-pizza"

I liked the bread so much that they baked it for 3 days in a row
In the second version, the cheese was not at home, I replaced it with raw smoked sausage + a little Masdam. It was delicious.
Prescription again today.



Really "bread-pizza"
We liked both options, I will bake constantly

Liquid: 270g
Eggs 2 pcs.
Kefir 2.5% - according to the formula 200 g
Water - according to the formula 270 g

Explain, please, how much is the total liquid Is there Kefir and eggs or water or all together?

[About]

Liquid: 270g
Eggs 2 pcs.
Kefir 2.5% - according to the formula 200 g
Water - according to the formula 270 g

Explain, please, how much is the total liquid. Here Kefir and eggs or water or all together?

The liquids here are Roughly water 200+ eggs 100 = 300 ml.
To get the required 270 ml. you need to keep the number of eggs, and slightly reduce the amount of water (kefir)
Or easier: pour eggs into a measuring cup and add kefir, water to the 270 ml mark on the cup.

About - since there is very liquid ingredients like water, eat thick like kefir, sour cream, but there is fusible like honey, cheese, butter, which become liquid when heated.

Therefore, always when using ingredients in the dough, always adjust the balance of flour / liquid, kolobok, adding a little flour or liquid to a good consistency of the dough.

Thank you very much for the quick clarification, otherwise I was confused by the absence of the word "or"

Thank you very much for the quick clarification, otherwise I was confused by the absence of the word "or"

For some reason it seemed to me that in the cooking method, which at the very beginning, I described it quite unambiguously:
The liquid components were put in the following way: the readings of the scales were dropped, two eggs were broken into a bucket, kefir was added to 200 g, and then water to 270 g.

Thank you so much. We tried the recipe. I liked it. we want to take a thick and white pigtail in order to achieve complete dissolution of the cheese in the bread.

... to completely dissolve the cheese in the bread.

Well, in principle, this is what I strove for so that the cheese does not disappear without a trace in the bread, - from the description of the recipe: "Inside the bread, the smoked pigtail does not dissolve completely like other cheeses, and leaves a soft yellowish tasty blotch in the chaff."
With a white pigtail, it seems to me, there will be no such aroma of smoked cheese in bread.

But, if you so want, why not ... Unsubscribe, then, how did you do it ...

And thank you! A beautiful brick turned out! Bon Appetit!

Definitely as soon as we bake :-)

But if I knead a bun in the evening to make sure everything is in order, then I reset the settings and program the full cycle again with a delayed start to get ready bread by the morning ... Do you think it will be okay? Or will the dough be overdone?

Or will the dough be overdone?

Think Right

[Admin]

Admin, thanks. So the first time you have to bake under vigilant control!