Butter wheat bread "Let's not let the good go to waste" (bread maker)

Category: Yeast bread

Ingredients

Curd 1 jar (135 gr.)
Curdled milk top up curd in a measuring glass to a volume of 330 ml
Egg 2 pcs (lightly shaken with a fork)
Salt 0.5 tsp
Sugar 4 tbsp. l.
Vanilla sugar 1 sachet (8 g)
Butter 40 g (cut into pieces)
Wheat flour 600 g
Dry yeast 2 tsp
Walnuts 100 g (optional)

Cooking method

  • After I found the long-forgotten (and, accordingly, slightly overdue, but not a single gram of taste) curd "Danissimo" in the refrigerator, and the untimely milk that turned into sour milk, there was an urgent need to dispose of products that had become unusable as soon as possible.

Note

To be completely frank, I did not hope for an "excellent" result ... but in vain! Because he (the result) exceeded all my expectations!
As a result, the family got the most fragrant bread for breakfast, and I got moral satisfaction from the fact that I didn't have to throw out the food "stuck" in the refrigerator. By the way, the nuts also needed to be "attached" ... The bread came out noble, fragrant (largely thanks to the curd with the taste and smell of kiwi) ...
Photos will take and add tomorrow ...: red: It's just late already.

Khoma
Quote: Krosh

Photos will take and add tomorrow ...: red: It's just late already.
If there is anything left to photograph
I also do this often - everything is used: sour cream, milk, cottage cheese that has stood for a week - and surprisingly, the result always exceeds expectations
MariV
Super! Bravo to thrifty housewives! I also bake on the same principle. Nothing can etch out the "kulak" archetype!
Khoma
The last good, which did not let the abyss be lost - light beer that stood the night
take the basic recipe for HP Panasonic-255 as a basis
1 tsp yeast
1 tsp salt
1 tbsp. l of oil
2 tbsp. l honey
400 gr flour
260 ml beer

It turned out to be a good bread
Lenusya
Quote: Khoma

If there is anything left to photograph
I also do this often - everything is used: sour cream, milk, baby curds that have stood for a week - and surprisingly, the result always exceeds expectations

That's for sure
The last time I baked bread from an old, old kefir, so for the first time in my Ski I rested on the lid, got tanned right and tasted wonderful.

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