Quick bread with semolina in a bread maker

We continue to experiment with this wonderful recipe. I baked with fresh yeast (15 gr), added 2 tbsp. l. pounded potatoes (diluted with water) + dry dill + a pinch of Maggi seasoning, added 1 tbsp. l. crushed nuts (I took salted peanuts from a bag). With live yeast, the bread rose to the edge of the bucket, very airy, layered structure. The roof shrank a little during baking, several folds appeared, but still - handsome! The cut is slightly wrinkled, because again they were not allowed to cool down.

Thank you HUGE for the recipe, beyond praise! I bake for the thirteenth time, I always succeed. But empirically I put semolina about 20 g more (respectively, less flour). And most importantly, the bread does not crumble !!!
True, if I put a lot of fillers, then I add 1 tsp. panifarin.
I vary the recipe for everyone, I added
grated onion before kneading + dry fried onions;
dry paprika on signal;
pumpkin seeds, sunflower seeds and sesame seeds on signal;
sesame oil instead of vegetable oil and sesame before kneading;
dried tomatoes on a signal (I didn't like it - the bread is sour);
grated hard cheese on signal;
Chechil cheese smoked pigtail (finely chopped); etc.
I always add a little less flour than in the recipe, I follow the bun.
As a result, the bread, if miraculously survived, does not deteriorate or stale for a week.

Quick bread with semolina is a great recipe, especially for beginner bakers like me. Semolina, like a magic wand, balanced water and flour for me. At first, the bun is wet, hands reach for the addition of flour, but you have to be patient, let the dough stir, the manochka absorbs moisture and the bun becomes tender and round. No flour additions are required.
In short, I did everything according to the instructions of the author. The crust was medium. The bread turned out not pale, but light yellow, like the sun. Do not darker, otherwise the crust will be thick and overcooked. The pulp is tender, tender. Does not pour. For aroma, instead of rast oil, I took sesame oil. Hot bread from all sides (except the bottom) smeared with sesame oil (brush). The crust crumbles quite a bit.

The youngest (7 years old) gave the following assessment: This is not bread, this is fantastic!
Oldest (17 years old): Always bend it, it gives a burst of energy!

Dear Elena Bo, thank you very much

Thanks everyone for the feedback. So nice to be appreciated. This is my favorite bread.
Sometimes, when there is no semolina, I bake without it. It also works out fine, but tastier with semolina

Lenochka, thank you very much for this recipe!
Although at first it was thought that it was somehow doubtful about
add semolina dough, but when in the morning the bread began to be cut (and it does not crumble :)))) both in appearance and taste are just super-rrr. And I also put a mixture of oils (pumpkin, mustard and grape seed) into the dough, the aroma and taste are beyond praise !!! Thanks again for the recipe, as they say, all ingenious is simple))

Tell me, please, if you add 50 grams of sesame seeds to this recipe, then you need to reduce the wheat flour by 50 grams? Dry sesame seeds, it seems to me, will pick up moisture. Share your experience, please.

Thank you in advance.

[Tanya-Fanya]

Tanya-Fanya, I think no.
I proceed from the fact that when I myself add or do not add (if the author has provided for) sesame, then the flour-water ratio does not change.
Delicious bread for you!

If my experience is useful to someone, then I report: I added 25 grams of sesame seed, instead of olive oil, I poured sesame oil, and nevertheless, in the process of mixing, I added 10 g of water, otherwise it was a very tight bun. A wonderful sesame bread was quickly baked. Fragrant, delicate with a crispy crust! Next time I will add 1 more tablespoon of sugar :-)

Lenochka Bo, thanks again for the wonderful FAST recipe! Thanks to you, the cheb is quickly ready, and managed to get enough sleep :-)

Elena Bo, write how the "Fast" program is running in your HP.
I am the owner of Beanaton 2169. I would like to compare to bake your quick bread.

[lenivka]

lenivka, kneading 15-20 minutes, rise - about an hour, baking - 35-40 minutes. Total 1 hour 55 minutes.

Today I baked bread according to Elena Bo's recipe, at first I was alarmed by the fast baking mode, in my hp it is 2h12m, I did not trust this mode, I was afraid. that the inside will not be baked, but the bread turned out wonderful, the roof blew off a little and the crust is lightish (on this program, my hp does not have a crust), but the taste is wonderful, thanks for the recipe, it took its rightful place in my bookmarks. Really a lifesaver. if you need to bake bread quickly.

Please accept my Thank you Bread is great! Never baked on a fast program. Supported the roof, the dome is high, smooth - now I have this recipe rescuing and helping out!

[Elena Bo]

Elena Bo Thanks to YOU, delicious bread always comes out without loss

and here is my bread (I replaced some of the water with milk, the rest is strictly according to the recipe)





I used to bake fast only according to recipes for a bread maker, in principle, the bread turned out well, but there was a minus - it smelled of yeast, and this one cannot convey such an aroma, I can hardly restrain myself so as not to try
thank you very much for the recipe, I will write it down in my cookbook

Today I baked bread for the third time according to this recipe, only instead of water I took 290 ml of mineral water.
The only time this bread turned out well for me was when I baked it for the first time for my dad, it turned out to be highly delicious, and other times I was not at all happy with the result of my baking. Now I have conscientiously read the entire comment thread, making notes in order to still figure out what I am doing wrong,
Someone here wrote that only very bad weather and a bad mood can spoil this recipe. It is possible that this is so - both the last times outside was really nasty weather (rain with snow and icy wind) and the mood was appropriate for the weather. And then I read Tanya-Fani's comment: "At first, the bun is wet, hands reach for the addition of flour, but you have to be patient, let the dough stir, the manochka absorbs moisture and the bun becomes tender and round. No flour additions are required."
Tanya-Fanya, that's exactly how I did it, the bun was wet and I, although I assumed that the semolina would take away the excess water, was afraid that there was simply not enough time for this and added a couple of tablespoons of flour. As a result, the bread turned out to be rather dense. Next time I'll try not to add flour. But in general, I'm stubborn, I will still achieve a result that suits me!

Verunka, "live and learn" :-)

In general, every time there are some nuances. Flour behaves differently. Now the house is very warm, so the flour is much sushi. And in summer, oddly enough, the flour was damp.

Thank you very much for the delicious bread recipe !!!
the crust is just super !!!

baked on program number 2 (4h10min), because I have a bread maker Moulinex ABKE 41. After reading the statements and wishes of members of the forum, I tried program 2 for the first time.
The bread is delicious, THANKS!

[Elena Bo]

Elena Bo and from me thank you so much for the unusually tasty bread! The first loaf was baked strictly according to your recipe, it turned out with the most delicate crumb, an airy bun, although it was only 12 cm in height, since this is the second in a row on HP (before that I always baked by hand). Well, now I constantly add semolina in the amount of 30-50g to each recipe, replacing the flour with this amount.

How many grams of dry yeast is needed for 450 gr. flour? What temperature should the water (milk) be and how much milk can be added and the water reduced accordingly? We will bake bread for the first time, I'm sure it will work out!

How many grams of dry yeast is needed for 450 gr. flour? What temperature should the water (milk) be and how much milk can be added and the water reduced accordingly? We will bake bread for the first time, I'm sure it will work out!

Yeast 1.75 tsp
Wheat flour 450 g
Semolina 50 g
Salt 1.5 tsp
Sugar 1.5 tbsp. l.
Vegetable oil 40 g
Water 280 ml

Milk and water can be mixed 50/50 or in any proportion.
Yeast in 1 tsp. about 3-4 grams

But this bread is very capricious on a fast program, so it is better to follow all the recommendations of the recipe author first!

But this bread is very capricious on a fast program, so it is better to follow all the recommendations of the recipe author first!

And what are the recommendations ??? Read the whole topic and found nothing?

And what are the recommendations ??? Read the whole topic and found nothing?

If you have Panasonic, bake safely. Problems may occur with other bread makers due to inconsistency in the program (proofing and baking times on fast setting).

And what are the recommendations ??? Read the whole topic and found nothing?

I love this bread, but if I bake it on the Fast mode, then I definitely take WARM water.

I love this bread, but if I bake it on the Fast mode, then I definitely take WARM water.

That's right, the water should be warm. Previously, this was indicated, but disappeared

so, just today I had to have a quick oven .. there is still half of the liquid in it - cream (it was necessary to dispose of urgently) ... this is how it turned out .:

today there was only wheat ... but I'm on this program and with the addition of rye for 1/3 bake ... though yeast I add a little more than one small measured ... quite enough.

I am reporting. The bread turned out to be excellent, thanks to Elena Now the details, everything was weighed exactly in grams, they were poured into the LG 2001 stove, turned on and began to watch how it interferes, the motor is audibly working, but there is no stirring, why would it be? And then in a hurry they forgot to insert the spatula (I immediately remembered that I had read on the forum about a typical mistake of beginners, we also did not avoid it) quickly turned off, poured everything into the pan, put the spatula and everything back into the oven, the process went as it should. We watched with interest how the bun was obtained, but did not touch anything, waited. As a result, at the end of the program, through the window, I noticed that the bread rose normally, but how to say it correctly, the lid or "head" was slightly torn off from one edge (how is it right and why?). I look further, and the crust is white and is not going to darken, although I set the "medium" mode "B", well, we think that this is neither, but it turned out that the stove was smart and did everything as it should, and we hurried as always, I look at control panel, and there in RUSSIAN, for (well, you know who) those who carefully read the instructions it is written that "average" is the default mode "A", well, the Koreans have done everything to make it easier for us, but we are Russians and light We are not looking for ways, and logically, I thought "A" is light, B is medium, C is dark, but Koreans think differently. The result: the bread turned out to be very tasty, everything was baked evenly, the color of the sides and bottom is uniform, of the same color , turned out darker than in the photo of Yana (post above), and the top is exactly the same, the crust is crispy mm thick. 3 probably. It came out of the mold easily, the spatula did not get stuck and we immediately cut it and ate almost all of it hot at once, guessed to weigh it when we cut off a piece and ate it, but the one that remained turned out to weigh 576 grams, I think the weight of the whole loaf was about 700 grams. Everyone liked the bread very much, and even the youngest daughter, who does not eat flour in the evening, but it was already 10.30 pm, she ate a piece with pleasure and nibbled the crust. The crust really came out super Well, and now there are two words about our assistant: appearance, control at height, worked very quietly and delicately, the beeps could of course be louder and the cord longer, but the instructions say that this was done on purpose so as not to get confused. Yeah, we believe, Koreans are saving on everything, crisis (just kidding). Well that's all, we will continue to try to cook different breads, sorry for a lot of bukaF

The bread is excellent, my daughter liked the option with 50g of corn flour (on the account of wheat).

That's just a question - I always did a quick one (2 hours in Panasonic 2501), and it was already 12 at night, I set it in the morning, but since the fast timer is not set, I set it to the usual one - 4 hours. It turned out a little dry and did not taste very good, it quickly became stale. Is it because of the cornmeal? Or is the recipe for 2 hours? Maybe you need to pour more water if on the main program?

I didn't bake with corn flour, but I did it as usual. It really turns out a little dry, but not so much. But I like the fast one better. I always bake on it, taking this recipe as a basis and adding (replacing) ingredients. I also pour water not precisely, within 290 grams. Always great results.

But I like the fast one better. I always bake on it, taking this recipe as a basis and adding (replacing) ingredients. I also pour water not precisely, within 290 grams. Always great results.

Yes, fast is not comparable. I will not do more with semolina on the main, the difference is huge.

[Elena Bo]

Elena Bo , thank you very much for the wonderful recipe for delicious bread - for sure, the recipe is a lifesaver!

Elena Bo, thanks for the recipe, I bake in milk and take 300 ml. In Panas 2501, I noticed that the stove itself evens out the temperature of all ingredients along with the batch (although this is not in the quick program (02)). I loaded all the ingredients, and then decided to look at the bun, opened the lid and noticed that heat was blowing out of the stove, which means that the temperature is equalizing along with the batch. A really good recipe!

Oppa! My favorite recipe. I have been using it for many, many years, when I got my first HP (and this happened 9-10 years ago). I do not even remember where I "dug" it, it is possible that it was in the instructions. And for so many years I have been baking it regularly, and always on a fast program (both in the old and in the new HP). It always worked out. And I was always sincerely surprised at the "cries" of indignant bakers that "a fast program is bullshit, it is impossible to get good bread on it" Nonsense! I would like to answer, as in the well-known advertisement: "You just don't know how to cook them!"
The bread is fluffy and tasty, and the yeast is added here sooooooooooooooooooooooooooo both in moderation, unlike many "quick" recipes. Shorter

Oppa! My favorite recipe. I have been using it for many, many years, when I got my first HP (and this happened 9-10 years ago). I do not even remember where I "dug" it, it is possible that it was in the instructions.

You could not dig up this recipe anywhere except here, because this is my recipe. I did not borrow it from anywhere. Maybe something similar?
And the bread really turns out wonderful. You can't spoil it.

[the same recipes are born at the same time in completely different people]

Elena, I, in fact, did not want to offend you or "pin up" you with something! Moreover, I do not play games to find out "pioneering", "authorship", etc. As practice confirms, the same recipes are born at the same time in completely different people, so disputes about authorship, plagiarism, etc. are not mine. I like the recipe - I take it and use it, thanking the person who posted it, I don’t like it - I don’t take it, and it’s not my sadness where the person took it.

Cooking is a science in which it is very difficult to come up with something completely new. Almost 100% that someone invented and does it a long time ago, and another person took it and also thought of this recipe himself, or another well-known recipe tweaked-altered... On any forum, in any newspaper, battles are constantly being fought for the authorship of recipes. Some authors type recipes on the Internet and send them to newspapers as "their own", others - post recipes from the newspaper on the forum, also claiming that they are "theirs". I'm not interested in this fuss. There are good and not very good (for me personally) recipes, the rest is "on the drum". On the contrary, I want to thank you for sharing the recipe for a wonderful bread with everyone. I also confirm that it is wonderful.

You could not dig up this recipe anywhere except here, because this is my recipe.

Overconfident statement. I came across this topic an hour ago (and this is a little less than 10 years), after reading a review of a recipe in another topic. I wondered what the recipe was. I was surprised and delighted to have an old acquaintance.

But what can I do if I have this recipe is written in a notebook, which already 10th !!! year?! I used it to bake a loaf and bread in a form in the oven, then in the purchased (now "old" HP), then in Panasonic. And now I came across your recipe.
The proportions are exactly the same, one to one, even the yeast is 1.75 (not 1.5, not 2, but 1.75). Now I opened it on purpose, "moved my finger along the lines", all one to one. And the recipe for rye with semolina is also written in this notebook. A lot of things "old but tasty"

**********************************************************************************
Now, just for the sake of interest, I looked on the Internet, such a recipe wanders with an indication of different authorship and without it. And for HP, and for the oven. And for the "main" mode, and for the "quick". And who actually "invented" it, who "shaken" from whom - I personally don't care at all.

By the way, I forgot to add that the very well-known recipe for "stagnant loaf", also circulating in all forums and newspapers, is also the twin brother of a quick recipe with semolina. Only one takes 500 grams of flour, the other - 450 flour, and 50 grams is replaced with semolina. And in a loaf, usually 40g of butter is put, and not vegetable, so to speak, for sweetness. The proportions and composition are one to one. I have both options in my notebook. I subscribed to some recipes from newspapers and magazines, I heard some in culinary programs, some - from my friends and acquaintances, some I “invented” myself.

Actually, I just confirm with my comment that I have been baking this bread for many years in different forms and with different modifications, additions, and I still like it. Whoever is going to bake will not be mistaken, and will not feel the difference with the "slow" one

put on the usual - 4 hours. It turned out a little dry and did not taste very well, it quickly became stale. Is it because of the cornmeal? Or is the recipe for 2 hours? Maybe you need to pour more water if on the main program?

I once experimented with pumpkin flour - the effect was like yours. Although I put it, as I thought, a bit for the color.
And yet, with good heating and bright sunshine, our home is very warm. Maybe you are the same? Therefore, the flour was dry, and the moisture was taken away by both flour and semolina?
Recently I have been baking this bread in the main mode, nevertheless, I need to give the dough some time to stretch and grow :-) Last time I baked it with pressed yeast. Wonderful bread! Fragrant and even juicy :-) I told my fellow countrymen in detail about this experiment in the topic "Voronezh". and we are almost countrymen :-)

In short, I'm trying to lead you to the idea of ​​baking it again in the main mode, observing the recipe. Just not on the timer to keep track of the bun and the balance of flour and liquid.

Good luck!
Tatyana

,

By the way, I forgot to add that the very well-known recipe for "stagnant loaf", also circulating in all forums and newspapers, is also the twin brother of a quick recipe with semolina. Only one takes 500 grams of flour, the other - 450 flour, and 50 grams is replaced with semolina. And in a loaf, usually 40g of butter is put, and not vegetable, so to speak, for sweetness. The proportions and composition are one to one. I have both options in my notebook. I subscribed to some recipes from newspapers and magazines, I heard some in culinary programs, some - from my friends and acquaintances, some I “invented” myself.

,,

Well, about the stagnant loaf on our forum, I can explain! Nobody brought him here from anywhere. It was a long time ago, when someone on the forum remembered about 13 kopeck loaves. I took out my Collection of recipes for bread and bakery products, "Simple loaves from wheat flour", posted the recipe for loaves in terms of 500 grams of flour on the forum, and Lola immediately baked these loaves and made a recipe for loaves for the forum. So these loaves began to walk around the forum in two editions-recipes and two authors Admin and Lola, and according to these recipes many of you bake loaves, which are called "Loaves from those times",

Here is the archive raised by dates:

Loafs from "those times" recipe proposal Admin, date 19-07-2007
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=998.0

"Baton of the times of stagnation" by Lola date 23-07-2007
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1016.0

So, who saw what on the internet and licked it off, it's a question - and these loaves were born on our forum

Friends gave this delicious bread recipe for PANASONIC.
I adapted the recipe for my REDMOND RBM - 1904 in auto mode thanks to the window, if it were not there, then at least throw this bread maker away.
White bread recipe. Mode No. 1, light crust, weight 1250
- water 290 ml. - t 50 (while everything is being put, the water will cool down and the bowl will heat up)
- vegetable oil 3 tbsp. spoons
- sugar 1.5 tbsp. l.
- salt 1.5 tsp.
- semolina 60 gr.
- wheat flour 460 gr.
- yeast 2h. l. with a slide.

Strictly follow the order of the bookmark. The production time differs from PANASONIC in that instead of 1.55 it bakes 2.55.

I put any flour (mostly Quarter), trembling even under the expired pizza came up. Do not worry if the bun is completely crooked, do not lift the lid while raising the dough - it will level itself.
WARNING these are proportions for a large volume REDMOND bread maker.
I also bake a classic muffin according to their recipe page 49, only I put 8 tablespoons of sugar instead of 6, and instead of raisins I put 100 grams of nuts. Flour a little less than 490 instead of 500 gr. It turns out a very good cake.

[sdesign1]

Friends gave this recipe for gorgeous bread for PANASONIC.

sdesign1, bake bread yourself according to this recipe and post it on the forum, as an author's recipe, with photos - it will be very cool!

Elena, I, in fact, did not want to offend or "pin up" you with something!

I will not prove anything. This is not a rewarding business.

The bread is super! I have baked it many times and it always turns out great. And the fact that it is fast is generally a wand - a lifesaver Thanks for the recipe!

Elena, thank you HUGE !!!!!! It must be so fast and so delicious! White and fluffy, does not crumble. Elena, this is for you (I can't find how to insert a photo)

[How to insert a photo into your message]

How to insert a photo into your message

I don't know what happened, it always turned out, today it is almost two times lower than usual (((. In size, as if it was baked on M. Yeast and flour tested. Maybe there is something wrong with semolina.

It is hardly a decoy. Its quantity cannot affect that. It happens to me if the flour is of poor quality. It can be overdried (it is directly visible - it crumbles like dry sand), then there can also be such a result. In this case, more water needs to be added.

The bread has cooled down, cut it, the crumb is wet, probably on the contrary less water was needed. Strange, from this pack I was already baking ordinary bread, everything was fine.
The only thing that changed this time was the order of laying food, usually I put half the flour, then semolina, then the second half of the flour, this time I put the semolina last, maybe because of this

I always pour semolina on flour. Because of this, bread cannot rise badly.
Have you tried it? Maybe you forgot to put salt / sugar?

She put everything down, both salt and sugar.
I will repeat, I will write what happened.
And this bread is, in principle, normal, it smells delicious, soft, only lower and slightly wetter.
Or maybe my flour is wet? Sifted normally, no lumps.

Add a little more yeast (1 4/5 tsp)

Hello, Elena! I also recently bought a bread machine, and have not yet adjusted myself. please tell me: semolina 50 grams is how many spoons and what kind, and write about vegetable oil, thanks for earlier. Natalia.

Purchase scales, they will help you to weigh some ingredients correctly.

The oil is roughly 3 MEASURED tablespoons.
Semolina about less than 5 measuring tablespoons.
Adjust the flour / liquid balance, kolobok.

For beginner bakers, it is better to start baking bread with full recipes on the Basic (basic) program