mamusi
Wit, I do not agree, what a half-bucket !!! I have been baking this bread already 2 times a week ... Without adding anything ... It turns out great - I posted a photo earlier, about a month ago! - a wonderful convex roof! I bake a small bun for 400 g of flour.
Natasha, my thanks ...


Added on Monday 30 May 2016 9:54 PM

Biryusa, Olya, yes! I have Makfa - flour - a little dry lately. In ALL recipes now I add almost a spoonful ...
Waist
You know, but everyone's bread is different.

I don't like thick / heavy bread. My the recipe is for a light airy loaf.
I don't like bread with a ragged or crooked roof. Everything is adjusted so that the roof is whole and beautiful.
I don't like finished bread with even the slightest hint of flour on top of the crust, and no one in my family likes that. I make sure that all the flour intervenes completely.
I don't like the crusty crust of French bread.
...

If something is embarrassing in the recipe, or you don't like it, it means that this recipe is simply not for you. Tastes could not be discussed. The facts / photos speak for themselves. There is a HUGE variety of recipes on the forum, for every taste, enough to choose!

Good bread to everyone !!!


Added Monday 30 May 2016 10:05 PM

Margarita, glad you like it! Bake to your health!
Ingushechka
I always bake at 600 gr. (otherwise - it will not be enough, I clearly add 280 ml. whey or kefir and 150 boiling water. And I no longer add flour in the process ..
Waist
Quote: Wit

Can you replace olive oil with sunflower? Well, I don't notice any difference. With measuring spoons too ... Admin correctly noticed: there are TWO spoons of them: a tea room and a dining room. And both are MEASURED.
Vital, this message of yours has just appeared. There was one letter "A"

The oil can of course be replaced, especially if the difference is not felt

Didn't see Admin somewhere about measuring spoons in my topic wrote, where did you bring this from?
In my recipe, everything seems to be prescribed, what and with what spoon to measure.


Posted Monday 30 May 2016 10:22 PM

Vital, from the photo of your breads it is clear that you love dense bread, and I remember that you wrote that you like the ragged roof
So ... you definitely have a lot of liquid.
Quote: Wit
Half a bucket of liquids in the recipe.
If you want to bake, you have to scoop up in advance so as not to add flour
marinastom
How many people, so many opinions ...
The bread is amazing!
Different every time, but always delicious. And liquid is just right for me. Moreover, I put in less flour, replacing it with grains.
Recently, I began to bake in a small Philips multicooker. Such a bun turns out to be pretty! I knead in HP. I bake half, half in the freezer. Then I bake and great!
Yesterday I tried to knead it in a multicooker bowl and even distance it (in general, it took two hours). In general, the ciabatta turned out to be porous bread, with a pleasant rubberiness, nyamka!
Waist
Quote: marinastom
Yesterday I tried to knead it in a multicooker bowl and even distance it (in general, it took two hours). In general, the ciabatta turned out to be porous bread, with a pleasant rubberiness, nyamka!
What are you doing!?!? Straight ciabatta
Show come on
marinastom
Natasha, there is only one slice left ...
Right now I'll try to take a picture of him.
Waist
Quote: marinastom
I knead in HP. I bake half, half in the freezer. Then I bake and great!
And after freezing, you bake And you are silent You almost orphaned my topic

Marish well done!
marinastom

I'm somehow uncomfortable ... I seem to be a deserter, I went to Filya ...
Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker

Scale glasses included.
Waist
What a pretty piece And such a small loaf

Good scale comparison
Zhanna2
Thalia, dear, the bread is very tasty and I bake it and my household cracks with pleasure. I'm just trying to figure out what I'm doing wrong. Adding flour and keeping track of the bun, the cap is dear and pretty. Probably something with flour and butter is not 2.5 tbsp. l (dimensional), a 2. Thank you very much for your help.
Waist
Jeanne, if everything except flour is measured correctly, then the matter is in flour. You can weigh what you always have to add and add to the flour in the recipe = here's the proportions for your flour. You can immediately weigh and not play with spoons with additives

I am glad that you and your household like it. Good health !!!

Bake with pleasure!
Tosha
I came to say THANKS from my husband! How many different breads have I tried, and my husband stubbornly bought for himself in the store (Yesterday I baked Daily and heard: "Well, thank God, I baked normal bread!" It tastes like a loaf from childhood))
Waist
Tosha, my husband reacted in about the same way to this taste. Well, then I finished the look.
I'm glad I like bread!
Bake with pleasure!
Good health !!!
mamusi
Natasha, here he is Khlebushek, one to one according to your steps! Only from the stove! Thank you again!)))Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker
ginura
Waist, Natasha, and a BIG THANKS from my husband and me. The bread is delicious! Photo one to one with a photo of Margarita.
Waist
Margarita, Such a beautiful bread Thanks for the photo!

Natalia, and you and your husband - please and good health !!!

Girls, thank you for writing, this is very pleasing and inspiring

Bake with pleasure!
fffuntic
Natasha, Pretty. I'll get into your recipe with my comments.

1. Flour is very, very different. It is different when we buy it at different times of the year. The drier it is, the more it will require water, the stronger it is in terms of gluten content, the more it will require water.

2. Now the density of whey is almost like water, but kefir is much denser, but what if this kefir is 3.5 percent? Not only is kefir denser, it can add fat to a recipe. Kefir contains its own yeast; kefir is very different in composition from whey. As well as sour cream. That is, these fermented milk liquids unequal... If whey is replaced by another product of a different density and fat content, you need a bun check and customize. And you need to understand that the resulting bread will differ in taste on whey from bread on kefir

3. Therefore customize the bun... Depending on what kind of flour you bought and what kind of liquid you put in.
To the type of bread we like. The density of the bread, crust and so on will depend on the type of bun.
The gingerbread man can be like a ball, or it can be like a comma. Like a comma, it will give a lighter bread. Each of us must decide for ourselves what kind of kolobok to taste.

If you bought low-moisture flour, it is not Natasha's fault that there is porridge in the bucket, but flour.

But when changing the recipe, still understand that it is the salt-sugar-flour proportion that sets the taste, so if you find porridge in a bucket, adding 10 tablespoons of flour is not the best way, it would be better to reduce the liquid.

marinastom
In general, lately I've been a fan of Saf-instant and the bread that comes with them! Including Natashin!
fffuntic
Quote: Waist
Len, I beg you, write what you think about rubbing yeast with sugar
Quote: mamusi

fffunticAnd I ... WELL, I really want to know about live yeast ... to find out ... I also knead them in sugar, like Natasha ...
... and began to do so in all her BREADS. I like the result ....

knead in ordinary bread for health, there is relatively few Sahara.
As always, any yeast does not like it when it is too sweet and in contact with a sweet environment for a long time. Therefore, kneading in baking is no longer worth it, it will be too sweet there. Well, after kneading, it is better to pour liquid as soon as possible so that it is not sweet for a long time.
But in general, the classic activation in a warm chatter in the old fashioned way is leading. If you pour live yeast with a warm liquid with sugar, it is easier not to be mistaken with the amount of sugar for "contact with yeast".Natasha has a good kneading proportion, but if you overdo it with the amount of sugar, the yeast may not like it


Waist
Tanya, I don't want to open separate topics
Maybe then in the same topic a completely painted variation, and in the first post an active link specifically to the option? I somehow imagined Bread is simple, the topic is small, after cleaning it will decrease even more.


Added Saturday 04 Jun 2016 07:38 PM

Sorry for a bunch of questions
Admin

Come on, links in the first post to bread variations.

Natasha, but let's agree - there are only comments and discussion of only this bread - everything else is on specialized topics
Waist
Good
Admin
OK!
elvin
NataliaThank you very much for the recipe. ... Now, among wheat breads, this one is the most beloved. Made strictly according to the recipe. She put the bread in the evening, with a delay. The bread turned out to be wonderful, soft, fluffy, with a little rubber crumb, we love just this kind of bread. You don't have to fool around, don't follow the bun, just load everything according to the recipe, and in the morning get a beautiful, fragrant loaf of bread.
[imgDaily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker]
Waist
Elvira, thanks for trusting the recipe!

To your health !!!
marinastom
For everything is transient ...
Natasha, here I tried to bake your bread entirely from wheat flour, but, as always, with grains. I started and wanted to bake in KhP, but due to some repairs the electricity was cut off and I had to change the place and method of baking. As a result, after a few hours I baked in an oven with steam, let it stand in a mold, and put it in a cold oven. The bread turned out, as always, tasty, but different. Maybe he didn't have time to distance himself properly? Here, and the roof, along the edge, tore a little ...
mamusi
Helen3097Len, this is Marishka, she was baking so hard, go to her for help in a personal ... I repeated after her ... and added some bran ... delicious ...
marinastom
Yes, it is delicious and beautiful, I admit it, but dense. Well, sometimes, for a change, you can do that.
Natasha, thank you!
Mirabel
Waist, Natasha! Thanks from the whole family for the delicious bread! it is not at all like a bread machine, but so real! slightly rubbery.
Waist
Vika, I'm glad that I liked the bread! The whole family - please and good health !!! Bake with pleasure! In a bread maker

Not well, of course, and in the oven you can, but I don't bake bread in the oven

Sneg6
If you bake with dry yeast, how much? There are no fresh ones at the moment.
marinastom
I bake constantly on dry Saf-Instant from Metro. If I put on the Basic program, then no more than 1 teaspoon. If in French (which is much more common), then 1/2 teaspoon.
Admin
Quote: Sneg6

If you bake with dry yeast, how much?

There is such a table The amount of flour and other ingredients for making bread of various sizes

For 500 grams of wheat flour the recipe requires 1.7 tsp "at the rate". dry yeast. And be sure to look at the recommendations of the yeast manufacturer, on the pack, what is the recommended consumption of yeast.
Waist
Quote: Admin
And be sure to look at the recommendations of the yeast manufacturer, on the pack, what is the recommended consumption of yeast.
Sneg6, necessarily see what is indicated on the packaging of the yeast you want to use... Now EVERYTHING is very different, and yeast too.
Quote: Admin
For 500 grams of wheat flour the recipe requires 1.7 tsp "at the rate". dry yeast.
Tanya, and in my instructions for my HP, 1 tsp of dry instant yeast per 500 g of flour is indicated. I always succeed in bread according to the instructions!

On the packaging of dry instant yeast that I have (produced by a local large supermarket), it is indicated: 7 grams of this dry yeast + 15 grams of fresh. This is just 1 teaspoon of such dry yeast per 500 grams of flour.
Admin
Quote: Waist
Tanya, and in my instructions for my HP, 1 tsp of dry instant yeast per 500 g of flour is indicated. I always succeed in bread according to the instructions!

Natasha, I will not argue And the advice and manufacturers, and yeast can be different, it is important that they work for the quality of bread

My given table, also from the instructions for the Hitachi x / stove, also works fine, which is why it is offered on the forum "as a standard", and the rest is our skill in practice
nata4a
Waist, Natasha, thank you so much for the recipe !!! My husband demands that I now bake this particular bread. Simple and perfect.
Waist
Natasha, to your health!
Bake with pleasure!
marinastom
Natasha, forgive me, friend, I am "kooky" again ...
A couple of weeks ago, I kneaded everything almost according to the recipe, but with dry yeast and put the dough in a bag in the refrigerator (not in the freezer). Some baked in a mini-cartoon, and some lay. Then I decided to start some bread again. I counted it for 300 flour and added 130 grams of this "old dough" to everything. It turned out to be always amazing !!! The only thing was that there was not enough proofing of the Main program, for half an hour I added it in the service mode. Amazing!
Natasha! 🌺 🌺🌺
Waist
Marish, well, you're done!
Need to try

Marish, how many days did the dough lie?
marinastom
I say, two weeks. I once tried, as soon as I bought Panasa, I played for everyone. And then it happened by accident, but great!
Waist
And I thought that you baked a couple of weeks ago, but it turns out that you started the dough a couple of weeks ago Hasty ...

And my whey ran out, yesterday I baked on a sour cream mash - I didn’t like it. The taste and porosity are completely different.
marinastom
I somehow added beer. Delicious too, in the end. But while I was parting, my dear mother, all of mine went and fuked.
Waist
The recipe turned out, you won't spoil it
I really can't imagine what you will add there next time
marinastom
And I have no idea yet ...
Waist
Marish, but you come tell me about the results So interesting

I am glad that this bread caused so many emotions in you and awakened your imagination

Experiment and have fun!

So great!!!
mamusi
Waist, Natasha, but I have a lot of whey ... but it comes from Cheese, not from cottage cheese, that is, salty ... can you bake it like this?
I'm afraid to spoil ...
Waist
Margarita, I have not tried it, and to be honest, I don’t know, I haven’t read about the types of whey and their properties

I personally would definitely try it, especially if there is a lot of it and I want to use it with benefit.

By the way, we sell several varieties of whey, but they don't write which one from what. And after trying a few, I settled on the only one Only they sell it far from home, only in one store

Margaritabut try baking a small loaf with a delay

400 gr flour
7g compressed yeast
1 tsp sugar
200 ml whey (cold)
80 ml water (cold)
15 g (1 tbsp) vegetable oil

Sift some flour into the bottom of the bucket.
Mash or crush the yeast and sprinkle with the remaining flour.
Pour whey with water and oil on top. You don't need to add salt the first time, your whey is salty. If the bread turns out and you like it, adjust the salt / sugar to your taste.
Sugar into liquid.

Set the timer to 6-10 hours. If more, then it is better to use chilled flour (from the refrigerator), to slow down the maturation of the yeast.
Now I put bread in this way at night or from morning to evening, if there is no time for bread during the day, but you need it for dinner.

In this option, there will be no premature contact of the yeast with salt. Well, then everything is still mixed.
Try
mamusi
Thank you, Natasha, I'll put it right now! I'm very interested ...
Cheese began to make often homemade type of Adyghe, they just got hooked ...
Waist
Margarita, it will be just great if everything works out and you like the bread. I will wait for the result together with you

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