Bread for tea "Guzel" in a bread machine

Category: Yeast bread

Ingredients

Egg 1 PC.
Kefir 1% 110-120 ml. (not fundamentally)
Water 240 ml
Sunflower oil 2 tablespoons
Flour 680 g
Fine salt 1.75 teaspoons
Sugar 2 tbsp. spoons.
Yeast (SAF-MOMENT) 1.5 teaspoons
Raisins 0.75 measuring cup
Poppy dry 2 tablespoons or more so that it does not cover the surface of the flour too much
Cinnamon 0.5-1 teaspoon.

Cooking method

  • Shake the egg with a fork in the supplied measuring cup and top up
  • water until a glass full of 240 ml. Total liquid - 350-360 ml.
  • First, pour in water with an egg, kefir, sunflower oil, it is better to sift the sifted flour on top twice to saturate it with air and fluff it.
  • We level the surface of the flour, and in the center above the scapula we make a depression for the yeast.
  • Pour yeast into the hole, and in the corners salt and sugar in different corners and in equal parts.
  • On top of a little poppy over the entire area of ​​flour and a little cinnamon, stir over the entire area of ​​flour, and lightly roll the steamed and squeezed raisins into the dispenser in flour.
  • Pour the raisins with boiling water for 2-3 minutes, make an exposure, then decant the water, and squeeze the raisins thoroughly in a cloth napkin (all this to remove excess moisture).
  • Delonghi oven 125S
  • We bake on program no. 6 - FRENCH BREAD
  • Installations:
  • SHORT - dark
  • WEIGHT OF BREAD - 1.25
  • The bread is fluffy with a wonderful crispy crust, the poppy crunches pleasantly on the teeth. Before baking, the dough rises up to the dispenser itself, therefore, for reliable baking, we set the maximum bread size.
  • The recipe was also tested with the delayed baking for 7 hours - the result is invariably excellent and it even seemed to me that the bread was even better, that is, fluffier.

Cooking program:

# 6 - FRENCH BREAD

Note

Bon Appetit!!!

Best regards PeterPen.

PeterPen
Bread for tea "Guzel"
After baking, the weight is 1125 g.
After cooling down (6 hours) the weight is 1095 g.

Components for a 1 kg bun.
Shake the egg with a fork in the supplied measuring cup and top up
water until a glass full of 240 ml.
Kefir 1% - 110-120 ml. (not fundamentally)
Total liquid ------------------- 350-360 ml.
Sunflower oil - 2 tablespoons.
Flour 680 gr.
Fine salt 1.75 teaspoons.
Sugar 2st. spoons.
Yeast (SAF-MOMENT) -1.5 teaspoons.
Raisins 0.75 measuring cup.
Poppy dry 2 tablespoons or a little more so that it does not cover the surface of the flour very thickly.
Cinnamon 0.5-1 teaspoon.
First, pour in water with an egg, kefir, sunflower oil, it is better to sift the sifted flour on top twice to saturate it with air and fluff it.
We level the surface of the flour, and in the center above the scapula we make a depression for the yeast.
Pour yeast into the hole, and in the corners salt and sugar in different corners and in equal parts.
On top of a little poppy over the entire area of ​​flour and a little cinnamon, stir it over the entire area of ​​flour, and lightly roll the steamed and squeezed raisins into the dispenser in flour.
Pour the raisins with boiling water for 2-3 minutes, make the exposure, then decant the water, and squeeze the raisins well in a cloth napkin (all this to remove excess moisture).

Delonghi oven 125S
We bake on program no. 6 - FRENCH BREAD
Installations:
SHORT - dark
WEIGHT OF BREAD - 1.25

The bread is fluffy with a wonderful crispy crust, the poppy crunches pleasantly on the teeth. Before baking, the dough rises to the dispenser itself, therefore, for reliable baking, we set the maximum bread size.
The recipe was also tested with the delayed baking for 7 hours - the result is invariably excellent and it even seemed to me that the bread was even better, that is, fluffier.

Bon Appetit!!!

Best regards PeterPen.
Ulitka
I liked your recipe, but the ratio of liquid to flour confuses.
For my Kenwood it is usually in the range of 380 ml liquid per 600 g flour. Is this a feature of your stove?
PeterPen
I noticed that Panasonic and Kenwood have recipes for 1 kg of bread
there is 600 grams of flour, and Delozhi has 680.
I tried to take 600 grams and watched the formation of a kolobok
as a result, I had to add about 5 teaspoons of flour.
After that I take 680 grams.
Rustic stove
Quote: Ulitka

I liked your recipe, but the ratio of liquid to flour confuses.
For my Kenwood it is usually in the range of 380 ml liquid per 600 g flour. Is this a feature of your stove?

+1
It also seemed that there was only liquid for 500 g of flour (320 ml in total).

PeterPen, please take a look - have you miscalculated the liquid?
Rustic stove
Quote: PeterPen

I noticed that Panasonic and Kenwood have recipes for 1 kg of bread
there is 600 grams of flour, and Delozhi has 680.
I tried to take 600 grams and watched the formation of a kolobok
as a result, I had to add about 5 teaspoons of flour.
After that I take 680 grams.

I'm sorry, I did not get it.
5 teaspoons of flour is within 15 grams of flour. Where did 680 grams come from then ??

Now I climbed into recipes from 125 DeLongey stoves,
there in the classic white kilogram bread for 680 g of flour is taken 415 ml liquids (page 20 instructions).
PeterPen
Everything is correct about teaspoons and about the recipe from the instructions,
however, the suggested recipe is not from the instructions.
This is my fantasy or an invention if you like.

I draw your attention to the fact that there is not only water but also kefir and also an egg.

And yet, just try, because I baked 4 breads according to this recipe and the result was unchanged.
Rustic stove
Quote: PeterPen

Everything is correct about teaspoons and about the recipe from the instructions,
however, the suggested recipe is not from the instructions.
This is my fantasy or an invention if you like.

I draw your attention to the fact that there is not only water but also kefir and also an egg.

And yet, just try, because I baked 4 breads according to this recipe and the result was unchanged.

PeterPen, that's why I'm "digging" that I realized that this recipe is yours and proven, I really like to bake according to such beautiful recipes of members of the forum.
It just seems to me that in your writing the balance of liquid and flour is disturbed, that is, you did one thing, but somewhere in the record you described it.

It turns out that you have only 320 ml of liquid per 680 g of flour.
And even if part of the water is replaced with kefir or an egg, it will not become wetter.

I apologize if I'm not right and all that, but I want to try your bread, that's why there are so many questions))
Ulitka
Yes, I saw in the recipe both water, and kefir, and an egg.But in total, they should give a certain amount of liquid required by the type of bread machine.
I will definitely try the recipe, but only after a couple of days - tomorrow I have guests, I will bake bread according to proven recipes
Rustic stove
Quote: Ulitka

a certain amount of liquid required by the type of bread maker.

not by the type of stove, but by the amount of flour! We all have the same type of oven: an automatic bread machine.

The liquid-flour balance does not depend on the brand of the HP manufacturer.
PeterPen
I corrected the recipe again.

DO NOT hit hard.

I just got home and checked my notes.

This is the last revision.

I took the amount of water in accordance with the FRENCH BREAD recipe page 36 of the instructions.
i.e. 350 ml. liquid 680 gr. flour.
The recipe indicated the amount of kefir 110-120 ml. because
in one case I took 110 and suddenly 120 (this happened because the distance between the trotters on the measuring glass is small and sometimes I missed) and in both cases the bread was excellent.

If there is a daredevil who decides (after so many edits) to repeat this recipe, please report your results.
Regards, RR
Viki
Daredevil that is, only the stove is more than 1 kg. does not bake!
We need a mathematician first!
This should be counted "Schaub not sport" ......
PeterPen
Why count.
All products for 1 kg of bread
see the beginning of the recipe
Ulitka
Quote: PeterPen

Don't hit hard.
The recipe indicated the amount of kefir 110-120 ml. because
in one case I took 110 and suddenly 120 (this happened because the distance between the trotters on the measuring glass is small and sometimes I missed)
PeterPen, do not worry, everything is fine, the main thing is that we figured out the right ratio of flour and liquid. For me, 110 or 120 ml of kefir is not so important, unless before, when they baked excellent breads, they measured out the liquid with such precision or weighed the required amount of flour to g ?!
The main highlight of your bread is in additives - poppy seeds, cinnamon, raisins, in their pre-processing. I did everything clearly, with soul, therefore, the bread more than 1 kg turned out, so it's wonderful! I, too, often skips ready-made bread per kg, but it happens that it does not even jump
sunami
Quote: PeterPen

Bread for tea "Guzel"
After baking, the weight is 1125 g.
After cooling down (6 hours) the weight is 1095 g.

Components for a 1 kg bun.
Shake the egg with a fork in the supplied measuring cup and top up
water until a glass full of 240 ml.
Kefir 1% - 110-120 ml. (not fundamentally)
Total liquid ------------------- 350-360 ml.
Sunflower oil - 2 tablespoons.
Flour 680 gr.
Fine salt 1.75 teaspoons.
Sugar 2st. spoons.
Yeast (SAF-MOMENT) -1.5 teaspoons.
Raisins 0.75 measuring cup.
Poppy dry 2 tablespoons or a little more so that it does not cover the surface of the flour very thickly.
Cinnamon 0.5-1 teaspoon.
First, pour in water with an egg, kefir, sunflower oil, it is better to sift the sifted flour on top twice to saturate it with air and fluff it.
We level the surface of the flour, and in the center above the scapula we make a depression for the yeast.
Pour yeast into the hole, and in the corners salt and sugar in different corners and in equal parts.
On top of a little poppy over the entire area of ​​flour and a little cinnamon, stir over the entire area of ​​flour, and lightly roll the steamed and squeezed raisins into the dispenser in flour.
Pour the raisins with boiling water for 2-3 minutes, make an exposure, then decant the water, and squeeze the raisins well in a cloth napkin (all this to remove excess moisture).

Delonghi oven 125S
We bake on program 6 - FRENCH BREAD
Installations:
SHORT - dark
WEIGHT OF BREAD - 1.25

The bread is fluffy with a wonderful crispy crust, the poppy crunches pleasantly on the teeth. Before baking, the dough rises to the dispenser itself, therefore, for reliable baking, we set the maximum bread size.
The recipe was also tested with the delayed baking for 7 hours - the result is invariably excellent and it even seemed to me that the bread was even better, that is, fluffier.

Bon Appetit!!!

Best regards PeterPen.
muse
I have Mulineshka, there is no FRENCH BREAD program, what are the features of this program? (to know which program I have, you can replace it)
Choisy
Yesterday I was presented with a stove, and baked the first bread according to your recipe.
the bread is interesting, but I expected it to be sweeter
Choisy
I baked this bread first in my new oven.
turned out pretty good, but I thought it would be sweeter.
and it also seems to me that the liquid was still not enough and it is rather dense. baked not homogeneous, but with waves and humps.
but still we are terribly happy and have already eaten it
ktyf54idtw
Yesterday I baked this bread, took 2/3 of the required amount of ingredients (only the whole egg). Something a little bit wrong with the flour, the dough turned out to be very hard and I added kefir, the bottom is very good, it tastes good. I recommend not putting all the flour at once, as Admin advises, but according to the principle of "Flour in water", so it is easier to decide on the desired consistency. Thanks for the recipe.
ladykatrin
The first time, when I didn't have a scale, the bread came out low and with a falling roof, and yesterday I made it using a scale, and it came out high, although I added a teaspoon of cocoa for color and another spoon of sugar to make it sweeter. But for some reason, after this bread, heartburn torments me. And the bread is just sooo delicious! Thank you for the recipe!
ANGELINA BLACKmore
Thanks for the recipe. I changed it for sourdough and bake for the umpteenth time .. Well, no words, how lovely.
Bread for tea "Guzel" in a bread machine
And in the form of cake baked, they also turned out great.
Bread for tea "Guzel" in a bread machine

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