Brewed fruit bread

Category: Yeast bread
Brewed fruit bread

Ingredients

Dough:
dry yeast 0.25 tsp
wheat flour of the highest grade 100 g
water 60 g
Welding:
wheat flour of the highest grade 50 g
boiling water 150 g
Dough:
dough all
welding all
dry yeast 0.75 tsp
wheat flour of the highest grade 250 g
water 80g
apple or apricot jam (confiture) 50 g
salt 3 g
butter 35 g
Additionally:
milk 2 tbsp. l
a mixture of sunflower seeds, flax, sesame 2 tbsp. l

Cooking method

  • Dough:
  • Mix yeast with flour, add cold water. Knead the dough. Tighten the container with the dough with a film, make in it, in the film, several punctures with a toothpick. Fermentation at room temperature for 1 hour, then in the refrigerator for 12-48 hours.
  • Dough:
  • Before kneading the dough, allow the dough to warm up at room temperature for 45-60 minutes.
  • Pour boiling water over flour, mix. Cool the tea leaves to room temperature.
  • Mix yeast with flour (leave 2 tablespoons of flour), add dough, tea leaves, water and jam. Knead for 7-8 minutes until the flour is evenly moistened. Leave for autolysis for 15-20 minutes.
  • Add softened butter and remaining flour. 5-6 minutes after the start of the kneading, add salt. Knead a soft, non-sticky dough.
  • Leave the dough to ferment for an hour and a half. In the middle of fermentation, knead the dough once.
  • Put the finished dough on the table, knead. Roll out into a layer, about one centimeter thick.
  • Roll up on the long side. Place in a baking paper lined dish, seam down.
  • Proofing under foil at room temperature for 50-60 minutes.
  • Before sending to the oven, grease the bread with milk and sprinkle with a mixture of sunflower seeds, flax and sesame seeds.
  • Bake in an oven preheated to 230C (convection 210C) degrees with steam for the first 8 minutes, then lower the temperature to 200C (convection 180C) degrees and bring the bread to readiness.
  • Bon Appetit!
  • Brewed fruit bread


stanllee
Handsome. I will definitely bake it.
Joy
Marish, what a handsome loaf of bread ... I haven't baked bread for so long, so I'll start with yours again. Thank you
Sonadora
Maryana, Thank you! I would be glad if you like it.

MarishaThank you for stopping by. I will wait for you with bread.
Tumanchik
Finally found
Manechka how I missed your pastries! Buns
I will bake your bread as soon as the loaf is finished
lettohka ttt
Olga VB
Manyunkin, what does confiture give? Does he give any taste? Smell?
That is, is it like dessert bread or table bread?
posetitell
Thanks for the recipe. I have never made custard and fruit yet. bread, just this one attracts to start.
Bridge
I love custard bread. But how?! How to ensure that the sprinkling is so even and does not fly around after shaking the bread out of the mold?
I will train.
Albina
Manka, I also often bake bread with a similar brewing. Only yesterday it was hot. I'll have to try this one too.
Sonadora
Girls, Thank you all very much for looking at the light and for your kind words. So nice, honest word.

Quote: Tumanchik

Manechka how I missed your pastries! Buns
That is, you didn’t miss me, radish ?! Only rolls ?! But I was bored, I even arranged a short circuit at home a couple of times, I thought you would rush to save me.

lettohka ttt, Natasha, thank you.

Quote: Olga VB

Manyunkin, what does confiture give? Does he give any taste? Smell?
That is, is it like dessert bread or table bread?
Ol, and smell and taste. Pectin, which is contained in jam, influences the crumb very well. It turns out to be even more airy and delicate. I wouldn't call this bread dessert, but rather table bread.

Nikka, I will be glad if you like it.

Bridge, Natasha, I also have a sprinkle when shaking out the bread from the mold. It holds best if you grease the top of the bread with an egg.

Albinochka, try it. I will wait for you with bread.
Tumanchik
Quote: Sonadora
That is, you didn’t miss me, radish ?! Only rolls ?! But I was bored, I even arranged a short circuit at home a couple of times, I thought you would rush to save me.
Manunya, yes, I would immediately ... but I guess the spark was not strong ... I can't see it in Minsk

Shaw you were not taught at school to handle lepers?


of course I missed you, I love you
Sonadora
Irish, and I love thee so much, very, very much!

Quote: Tumanchik

Shaw you were not taught at school to handle lepers?
So this is when it was, back in the last century!

Quote: Tumanchik

Manunya, yes, I would immediately ... but I guess the spark was not strong ... I can't see it in Minsk
Okay, next time I'll light it up. And then this time only with the employees of the housing office, the ambulance and the firefighters met. Eh ... it was necessary at least to fight with the neighbors, so that also with the district

Tumanchik
Quote: Sonadora
Okay, next time I'll light it up. And then this time only with the employees of the housing office, the ambulance and the firefighters met. Eh ... it was necessary at least to fight with the neighbors, so that also with the district
my mother, matches are not toys for children. and Manyam vapche EVERYTHING!
Sonadora
Me to lyaktrichesky devices, in general, to admit nizya: now the kebab maker is short, then the iron, then in the dashboard I fire a fire. My husband is already afraid of me.
Tumanchik
Quote: Sonadora

Me to lyaktrichesky devices, in general, to admit nizya: now the kebab maker is short, then the iron, then in the dashboard I fire a fire. My husband is already afraid of me.
Do you like light music (spark music)?
Joy
Manechka, I am to you with a verbal report and for advice. I have already baked this bread twice, delicious to the point of impossibility - light, with a crispy crust and crumb of a creamy taste. But I do not show anything, because the first time I decided that I had poured something with liquid, since the dough turned out to be liquid. I still kneaded it to a silk state, folded it a couple of times, but it was sticky. Plus, I didn't bother him a little. This is what it means for almost a year I have not baked bread. The second time, and it was the day before yesterday, I followed the recipe very accurately. The dough turned out to be very thick, barely kneaded it. But the dough turned out to be thin again, I added a couple of tablespoons of flour, but it gave almost nothing. In the form, the dough came incredibly luxuriantly and in the oven still, baked bread for almost 2 hours, baked perfectly, delicious to disgrace, but the appearance turned out to be not presentable.
But I just won't give up. Today I will again put dough on him, I will take another flour. What do you think, maybe reduce the amount of liquid a little during the main kneading of the dough? In terms of consistency, the dough turns out to be like on cakes.
Sonadora
Marish, if the dough is difficult to knead, you can add 10 g of water to it, just do not forget to take this into account when kneading the dough.
The amount of water for the main batch can be slightly reduced, by 20 grams.
Quote: Joy
baked bread for almost 2 hours,
Whoa! How long!
Marish, I hope the next try will be successful. To be honest, I didn't expect that there would be problems with this bread. I can hardly repeat it in the near future in order to take a picture of the cooking process. I bake now only in hp, I have no time to do anything.
Joy
Okay, then I'll reduce it. Marish, What is your dough consistency before baking, when you wrap it in a roll? For me, it could hardly be called wrapping.
Sonadora
Marish, even so? She was soft, but rolled into a roll without problems.
Joy
Maybe it's the flour ... In general, try number 3) Thank you, Manechka)
Joy
Manechka, here baked for the third time. Anyway, it turned out not photogenic, but delicious Thanks for the delicious bread

Brewed fruit bread
Katarzyna
Manechka,
I tried to bake this bread today. I faced the same situation as Marina-Joy. When kneading, I had to add 13 (!) Tablespoons (from a bread machine) tablespoons of flour. And this is more than 100 grams of flour, as I understand it. And then, the dough was sticky, but managed to gather into a bun.Visually - handsome! I just took it out of the stove, I was sitting, hypnotizing him with my gaze ... Here’s another hour not to sleep, so that a crust of bread, but with butter ... Even at 12 at night ...
Yes, and during the kneading there was the smell of cakes. Is this really a table bread?))) There was a persistent smell of vanilla. Maybe a jam on jam?
Well, already 12 ... I opened it ...
Delicious incredible! I would have finished with the salt, but everything is not enough for me. Still, I'm not sure if it's good for sandwiches. My jam was wildly sweet, probably he put a pig on it))
But just with oil - fantastic!
Thank you!
Sonadora
Catherine, I apologize, I missed the answer in the topic yesterday. It's great that in spite of everything the bread turned out.
I'll double-check the recipe. Steamed dough and jam, may be stickier, but
Quote: Katarzyna

When kneading, I had to add 13 (!) Tablespoons (from a bread machine) tablespoons of flour. And this is more than 100 grams of flour
that's a lot.
Katarzyna
Sonadora,
Manya, here I was yesterday too nervous, pouring and pouring all the flour ... And then, I could have thrown more)
But the bread ran out already in the first half of the day)) along with that jam ...
Thanks again!

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