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Wheat whey bread (oven)


Category: Yeast bread










Ingredients


Wheat flour500 g
+6 Art. l.
Powdered milk2 tbsp. l.
Fat soft cottage cheese220 g
Curd serum250 ml
Honey2 tbsp. l.
Vegetable oil2 tbsp. l.
Salt1.5 tsp.
Yeast2 tsp

Cooking method


  • My recipe revision and my bread baking
  • Commentary on the products: The cottage cheese and whey were old, they were stored in the refrigerator for 2 weeks. Vegetable oil took "walnut".
  • By increasing the amount of cottage cheese, it was necessary to increase the amount of flour by 6 tbsp. l., but if you bake in a bread maker, then you need to add flour at least 2 more tbsp. l. looking at the kolobok. You need to add more salt, up to 1.5 tsp, otherwise it turns out a little fresh in finished form, there is not enough salt.
  • What to do:
  • First we put whey, vegetable oil, liquid honey, soft cottage cheese.
  • Then put flour, milk powder on top and add salt and yeast on top.
  • We turn on the stove in the "Dough" mode at 1.40, monitor the state of the kolobok. For a long time I fought for the "correct" kolobok, I added flour until the stove went to proofing according to the program, and my dough remained a little thin. But that's okay. The dough rose very well, it turned out to be very soft and airy.
  • At the end of the program, we take out the finished dough on the table, form a long sausage, put it in a round shape (mine is 27 cm), cut the top of the workpiece with scissors and let it stand for 30 minutes.
  • During this time, we preheat the oven to 180 *. Before planting in the oven, grease the workpiece with a beaten egg and sprinkle with sesame seeds. Then put the bread dough in the oven for 35-40 minutes. I check the readiness of the bread with a temperature probe to T inside the bread 94-96 *.



Note


The recipe Alinchik was taken as a basis - cheese-curd bread
yeast - 2 tsp (dimensional)
honey - 1 tbsp. l (measured) or brown sugar "Mistral"
powdered milk - 2 tbsp. l. (dimensional)
salt - 1 tsp. (dimensional)
warm milk - 250 ml
wheat flour - 500 gr
cottage cheese (the fatter the better) - 110 gr
soft butter - 30 gr
grated cheese - 3 tbsp. l. (dimensional)
Fast baking mode (I have Panas-255, this is 1 hour 55 minutes), medium size, medium crust
Wheat whey cheese bread (oven) And very tasty and airy Wheat whey cheese bread (oven)
Elenochka
tell me how to make curd whey? I really liked the look of your bread, I also want to try this
Admin
Quote: Elenochka

tell me how to make curd whey? I really liked the look of your bread, I also want to try this

Curd whey is the reverse (liquid) that remains after making homemade curd. The cottage cheese remains in the gauze and is suspended, and the whey flows from it into a bowl, this liquid does not need to be poured out, this is a very valuable product for bread dough, increases the rise of the dough, gives the dough duty cycle.
Add whey to all types of dough in whole or in half with water, milk, kefir, potato broth.
The curd whey can be stored in the freezer and then thawed as needed.

Good luck.
Elenochka
everything is easy and simple, THANK YOU VERY MUCH! Is it better to make whey on kefir, sour milk or something else? or does it not matter?
and still small. Question - Do you sometimes write recipes in cups - can you find out how many ml or gr is your cup?
Admin
Quote: Elenochka

everything is easy and simple, THANK YOU VERY MUCH! Is it better to make whey on kefir, sour milk or something else? or does it not matter?
and still small. Question - Do you sometimes write recipes in cups - can you find out how many ml or gr is your cup?

Whey is not made on purpose, it is obtained in any case when preparing cottage cheese or homemade cheese, see in detail the topic Cooking dairy products at home.

Cup 240 ml.
lina
Elenochka, and if you don't make cottage cheese and cheese at home, you can buy whey in the store, in bags (like milk).
Admin, thank you so much
I can't take the bread away, I can't pull it off by the ears ... I didn't even wait until it gets cold
Umman
Admin, I want to thank you once again for the science! I baked this bread, although I replaced the whey with a solution of 1 tablespoon of gatyga (natural yogurt) with lukewarm water. I kneaded the yeast dough in the mode (1.25), since the dough was liquid, turned off the oven, added 4 tbsp. l flour, turned on the kneading again, the bun took shape, but it was still sooo soft. After the program ended, I turned it on again, the oven kneaded the dough, after which it rose for another 30 minutes. Before baking, I cut into bread, greased with an egg and sprinkled with sesame seeds. Baked for 60 minutes. After baking, the top and sides were browned, but the loaf was "wobbly", after cooling everything was ok. The bread turned out wonderful, in the baking process it was raised to the very window, it was so exciting)) In short, thank you for the recipe, for clear explanations. Every time baking according to your recipes brings a lot of positive emotions) I will take a picture of the next time)
Admin

Thanks for the kind words

Glad if I could help you in baking bread, bake and eat to your health
Ulitych
Hello Admin!
I want to say thank you (Alinchik has already thanked)!
On the basis of your recipes yesterday I baked a very tasty, aromatic, with a taste of cottage cheese, airy and perforated bread! I scraped the aged milk leftovers on the refrigerating bottom, and scraped it!
True, I didn't have cottage cheese, but an aged 12% cottage, this is the kind of granular cottage cheese-yogurt we sell, I don't even know how to define it. Only 100 grams remained. Yesterday I had kefir-sour cream-milk-water as a liquid. In the ratio of 40 ml of kefir, 60 grams of sour cream, 100 ml of milk and 100 water. I replaced honey with sugar.
Very tasty bread turned out!
Prada roof in one place completely sagged, a little bit, and then, maybe because it did not immediately pull it out of the HB.
Now I know that curd bread is delicious!
As a poem I read today the forum pages dedicated to your "tender" curd bread. Bake it on fire! And what photos! Beauties of bread, lovely sight! Song, not bread!
Thank you! And a low bow for science!
Wheat whey cheese bread (oven)
Ulitych
Yes, but this bread also sank at me. I could not bear my own weight. Although it seemed very light! The photo is even visible.
Very soft, airy!
Admin
Quote: Ulitych

My liquid yesterday was kefir-sour cream-milk-water. In the ratio of 40 ml of kefir, 60 grams of sour cream, 100 ml of milk and 100 water. I replaced honey with sugar.
Very tasty bread turned out!

Thank you! And a low bow for science!

Ulitych, a good combination of all products - a little of everything, and the bread turned out to be wonderful! WELL DONE!!! 🔗

Thanks for the kind words 🔗
Masha22
Awesome bread turned out !!! Thank you for the recipe I can't post a photo yet, but it turned out to be just an amazing combination of unexpected cottage cheese in a bread! I'm so happy that apart from bravo, I have nothing to say.
Admin

Masha22, I understand your delight, bread on cottage cheese, yes with whey ... IT'S TASTY!

Bake to your health! Thank you for your kind words!
Heating element
Admin, I was also very pleased with this recipe, it did not cause any trouble, when suddenly, my daughter-in-law said that the bread was sour.
It is really sour. Is it just me?
2 ingredients: whey and cottage cheese probably give sourness.
Admin

Quite possible!

I try to use aged cottage cheese in bread, and the whey is not the first freshness, or after the freezer, read the details here Using aged cottage cheese in bread dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=45260.0

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