Tramp72
Quote: Elena 65

Tramp, what is your mode 12? I didn't get it a bit. 2502 BXE is a gluten-free regimen. 2502 BTS is baked goods. Maybe something messed up in the modes.

Mode 12 is quick bread for Moulinex OW613E32 (I think that for Moulinex OW 600230 it is the same). That is, I tested the second version of the recipe, because I wanted to quickly
Elena 65
Quote: Tramp72

Mode 12 is quick bread for Moulinex OW613E32 (I think that for Moulinex OW 600230 it is the same). That is, I tested the second version of the recipe, because I wanted to quickly
Understood, I thought you had a Panasonic (the small picture is very similar), I don't respect a quick recipe. Even in full modes, I always add 20 minutes of rise, the bread is fatter and tastier. Try this recipe on the full program, there will be a completely different bread.
Tramp72
Yes, that's what I'm going to do today - I'll try the same recipe, but in full mode, I must use the old kefir somewhere
Lagri
GruSha, I also baked your bread, but I counted the recipe for 280 g of flour. Baking on mode 10, Single-grain in Panasonic 2502 (mode similar to Italian). This is how it turned out:
Italian bread with kefir in a bread maker
Khlebushek went through all the stages perfectly. I haven’t cut it yet, but I suppose it’s good inside: a porous, beautiful crumb. The bread tastes great, I've already taken a sample from the bottom. Thanks for the recipe!
Lagri
And this is in the context:
Italian bread with kefir in a bread maker
Delicious Italian!
Tramp72
The second attempt almost worked! I did everything according to the recipe from the "cap". On the program "Italian bread" (it is the second in my CP). And according to this program, at some point the dough must be divided into 2 (or 4) parts, then put into molds and bake. But in order to allow the dough to rise better, I did not immediately turn on the baking, but made a pause (albeit a small one, about 15 minutes, I was afraid that the HP would turn off if I did not press the continuation of the regime for a long time), as a result, 2 buns rose pretty well , the crumb is finely porous, elastic, and sugar is no longer felt. And everyone has already eaten, one - me, the other - my husband.
Elena 65
Quote: Tramp72

Yes, that's what I'm going to do today - I'll try the same recipe, but in full mode, I must use the old kefir somewhere
And I add old kefir (exactly old) to this bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=219607.0 Our favorite bread among the "black"
Alienasana
GruSha, thanks for the recipe! Will be one of the favorite and frequently used ones.
I had old kefir. Very old. And sour. But I decided to do it on it. And she added dried basil and Italian herbs to the dough. I also increased the amount of salt by about 1 - 1.5 grams.
What happened is exactly what I need: a little rubbery, unsweetened, sour, spicy and slightly moist crumb. My husband and I are very happy. The very thing.
GruSha
Alyona, I'm very glad that I liked the recipe so much

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