feja

Thank you very much for the recipe! Very tasty bread turned out !!!

Here's what!
Quick bread with semolina in a bread maker
Quick bread with semolina in a bread maker
the crust is very tender ... melts in your mouth!
apelsyn
Thank you very much! Now this is our favorite bread, I bake it every day! I have HP Zelmer. The best option is the "Dough" program (9), 25 minutes before the end - Stop and immediately "Baking" (12). Maybe someone will come in handy.
Alinenok
This is the second time I bake this bread! This time it was made by the sponge method with pressed yeast and 50 g of ground oatmeal. I mixed everything except oil and salt for 10 minutes on the "Pelmeni dough" program, left it alone for 1 hour, then set a quick main program. I added salt and oil.
The bread rose great! Exposed an average crust. Tasty!
I want to increase the amount of oatmeal (or buckwheat, corn, etc.) to 100 g, try to reduce the amount of yeast ... I will work with the recipe ... It suits me very much!
Quick bread with semolina in a bread maker
Inga_K
Good day! I baked bread according to the recipe, it turned out very tasty! Thank you! only this is how he did it with the roof, tell me what to fix so that the top is even and beautiful. Quick bread with semolina in a bread maker and further Quick bread with semolina in a bread maker
Elena Bo
This could be if the flour was dry. Pour in a little more water. (for 10-15 ml.)
Inga_K
Thanks, I will try!
Onika
Elena Bo, I agree, is an excellent recipe, I have one in the instructions for my stove. I wanted to clarify with you about the decoy. Transfer 50g semolina into measuring tablespoons. Can you guide me? On the Internet, they write that 50g of semolina is 2 tablespoons of measuring spoons, and somewhere they write that these are 2.5 measuring tablespoons. Who knows - HELP, please, otherwise I don’t have scales to weigh ... Baking oven with 2 tablespoons. The bread turned out to be tasty, but tiny. Maybe it's not enough decoys?
Elena Bo
Quote: Onika

Elena Bo, I agree, is an excellent recipe, I have one in the instructions for my stove.
This is interesting. Producers graze here, secretly collect recipes.

In fact, semolina does not have to be weighed to a gram. The main thing is that the bun is correct when mixing. I do not hang up to a gram of flour, semolina, or water. Plus or minus 5-10 grams is okay.
on the way
The recipe is super! Mine have already eaten half of them! I feel that the bread will not survive until the morning! Considering that he was baked half an hour ago. Thank you!
Katena
Quote: Inga_K

only this is how he did it with the roof, tell me what to fix so that the top is even and beautiful.
I always get this bread with a cracked roof, but I even like it, it looks unusual

ElenaThanks again for the recipe!
I decided to test the new oven with your bread, I'll see how I handle it.
Meggi

I've been baking for the third time already, the home ones demand it, thanks for the recipe.
Elena Bo
To your health! This is also my favorite bread. I always bake it
Vei
Lenochka, thank you very much for the bread!

It turned out to be an excellent, fluffy, fibrous and tender bread, for toasts - a great option for breakfast too!
I really added serum instead of water, but I think it's only good for him

Quick bread with semolina in a bread maker
ivka
Lena Bo!

I hasten to confirm that the recipe is very, very successful!
Thank you! I baked the bread exactly according to the recipe, only when mixing I added 20 grams of water.
Handsome, straight and tall. The crumb is a little denser than on the main program, but I like this one.
Hats off, you are a master!
sabysha
Lenochka, tell me please! I bake bread on 2nd grade wheat flour - we like this gray, but how do you think this flour will go here ?? or only with the highest grade you need to bake?
euge
I read it and was tempted by this bread, but in vain. I had enough time for the Main one. The crusts of the finished bread are thick: not in my teeth. The crumb is a bit damp.Above the shoulder blade in the crumb, a void the size of a tablespoon of soup was formed. I barely shook the bread out of the bucket. Baked using 10g of compressed yeast diluted in warm water. I immediately took water in a volume of 300 ml. Half of the roof was blown off. At my oven, the duration of Fast Bread is 1h40min, while Baking is 65min. There is nothing in the recipe to affect its taste. And I don't understand the reason for singing praises: an ordinary white man. Elena Bo, sorry for the barrel of ointment, Wrote how it really was. These are just my impressions.
sabysha
And I understand the praises - because Ordinary white bread and so quickly turns out !!!!!!!! I got it great !!!!! Thank you !!! excellent wand-magician (as already said)
Elena Bo
eugeasha, the recipe was originally made under Panasonic 253, so I don't know how it will be obtained in other bread makers. So far, few have complained. I do not bake on live yeast, perhaps the fast mode does not suit them at all. And at the beginning of the recipe, I wrote that this is ordinary white bread, but quick when time is limited. I love this recipe very much and use it constantly. I like this quick one more than baked on the Main (full) mode. I do not urge anyone to bake it necessarily. There are a lot of recipes on the forum, find the one that you like the most and will bake on its basis and with additives.
kuzea
Low bow and respect for such a wonderful recipe for bread. Your magic wand helped me out too: fast and such beauty! The aroma is breathtaking, delicious, aaa ..
Quick bread with semolina in a bread maker

When it cools down, I'll add a cut. But already now I am in complete delight - I am quite young, "baker" - exactly a month since we bought the oven, but I was able to bake such beauty!
Elena Bo
kuzea, beautiful bread turned out. And delicious
kuzea
And here is the promised cut
Quick bread with semolina in a bread maker
Smell-faint from amazement Taste is not worse than full-baked bread, it will even tastier
chaki2005
My photo thanks !!!! I liked it very much !!!!!!! Fluffy!!!

🔗

🔗
ivka
eugeha, so strange!

Now I bake this bread regularly, 15 times for sure (!) And never had any punctures!
A very verified recipe.
The crust is really crunchier, but so delicious!
My men are delighted with this particular recipe.
Admin
Quote: eugeша

And I don't understand the reason for singing praises: an ordinary white man. Elena Bo, sorry for the barrel of ointment, Wrote how it really was. These are just my impressions.

Bread is a matter of taste for each of us, like other products
It is quite possible that you were influenced by the scheme of baking bread in a fast mode, in which the dough is not enough to rest, does not have time to distance, as is required by wheat flour.

It's just not your bread.

For example, I also don’t bake this bread, I also love well-proofed bread.
Although, to be honest, Elena's recipe for this bread is worthy of attention, it works well for many
ulaaa
And what are the pies from this dough? Aaaaaaaaaaaaaa
30 pieces for two fly away for an hour)))))))))))))
super super super !!!!!!!!!!
chaki2005
Quote: ulaaa

And what are the pies from this dough? Aaaaaaaaaaaaaa
30 pieces for two fly away for an hour)))))))))))))
super super super !!!!!!!!!!

And the figure of the body? ah-ah-ah-ah-ah ...
ulaaa
And the figure ............... 88-64-85 and I'm already over 50 years old)))))))))))))))
in the morning I eat flour, it's a shame to say how much.
chaki2005
To your health !!!
ivka
In confirmation of his words, a photo of another handsome

🔗

🔗

There will be no cut, by my return from the bread there was a small piece
The recipe is great!

Baking without deviating from the author's recipe
VishenkaSV
I got almost the same ... only the roof is for some reason white ... I'm baking more .. What will happen, I'll see ... ... and also, I had to add a little liquid ..
Meggi
Quote: ulaaa

And what are the pies from this dough? Aaaaaaaaaaaaaa
30 pieces for two fly away for an hour)))))))))))))
super super super !!!!!!!!!!
and pies in the oven or fried? I want to try.))
ulaaa
I cook in the oven
The family just fainted slightly from this test.
The dog, by the way, too)))))
Dabbler
I just made this bread - it finally came to the taste of the children.Only now I got a bit tight. Salt is felt, maybe there is a reason in it, or it poured 9 grams of semolina (and it requires moisture). What salt do you use table or rock salt
Elena Bo
Table salt. Can be put to taste. If salty, subtract. It can be a bit thick due to not very good flour. If you bake from the same flour, add more water, 10 grams.
Dabbler
THANKS for the tip !!! Well, very tasty! ..... I will try again ... Teach to upload a photo it is impossible to change an avatar
Elena Bo
Elena Bo
To change your avatar, go to your profile. On the left, Edit Profile, click Profile Settings. Load the new picture and click Change below under the map.
Dabbler
Quick bread with semolina in a bread maker Surprisingly, I did not even hope to learn THANKS VERY MUCH !!!
Waist
I also baked this bread. It turned out good, beautiful. I added WARM water and made a dough. The result is a successful bread! But my family didn’t like it (I gave half of it to my relatives). I used semolina with bran and maybe it was from soft wheat (there were no identification marks on the package). But that’s not even the point.

If you like light breads and light baked goods: in water, vegetable oil, dry yeast, dry ... then you most likely will not like this bread.
If you are a more serious lover of breads: with milk, whey, kefir, with butter, with fresh yeast, juicy ... then this recipe is definitely for you


Thank you, Elena Bo, it was your recipe that made me understand the basic taste preferences of my family. This is important when you want to bake a new bread, but you want this as soon as the next one is baked.
Masyusha
Elena BO, many thanks for the recipe for this bread. When I urgently need to bake bread, this recipe always helps me out. Baked and with dry yeast, yesterday on pressed, added mustard oil. Baked both on water and on milk - the result is always excellent. Thank you very much! Yes, yesterday I added 1 g of ascorbic acid. It seemed that the crumb turned out to be finely porous, the bread does not crumble. Great for toasting. But this is an experiment. And without ascorbic acid, the bread is great.
Maruska
And my question is -
how to replace part of flour with semolina in a recipe? one to one or something else?

Tanya-Fanya
Maruska, clarify the question if you want to get an answer to it.
The recipe (on 1 page) clearly indicates the amount of flour (450 g) and the amount of semolina (50 g).
Maruska
Quote: Tanya-Fania

Maruska, clarify the question if you want to get an answer to it.
The recipe (on 1 page) clearly indicates the amount of flour (450 g) and the amount of semolina (50 g).
Well, thanks,
I just wanted to understand for myself - as in an ordinary bread recipe for a bread machine - if we replace, say, half the flour with semolina - is it necessary to change the liquid ratio?
Admin
Quote: Maruska

Well, thanks,
I just wanted to understand for myself - as in an ordinary bread recipe for a bread machine - if we replace, say, half the flour with semolina - is it necessary to change the liquid ratio?

Definitely needed!
Any flour absorbs water and liquid in different ways! Therefore, you should always monitor the flour / liquid balance in the bread dough.
Here's a look at this topic Liquid absorption of various types of flour, cereals, flakes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4234.0
Za-za
Elena Bo
Thank you so much for the bread
Moreover, it always works. And today it went up so much that it couldn't fit in the stove.
Well, I don’t know of course whether you will scold me for it or not. But I'm happy.
True to experiment (after reading the advice of the pros) changed the tab of the ingredients. I started with water and up the list.
Here is the result

/PICT0245~0.JPG "itemprop =" image "alt =" "/>

Quick bread with semolina in a bread maker this is my "mushroom" until I cut it, so as not to break the rules

Quick bread with semolina in a bread maker

Quick bread with semolina in a bread maker sorry for the interior, we are under renovation ..
Fle
Thanks to the author of the recipe!

Yesterday I baked this bread for the first time in a new bread maker (Panas 2501) (it was necessary to check the performance of the unit).It turned out not bad, on the one hand it really cracked, and on one side it rose more than on the other, but overall I'm happy. The bread is delicious and tender.
I kneaded according to the rule of a kolobok, before the start of kneading, I did not add 70 g. During the first batch, I added a total of 50 g (20 g left). The gingerbread man was not sticky at all.

Quick bread with semolina in a bread maker
Quick bread with semolina in a bread maker
Quick bread with semolina in a bread maker

Oh yes, I made a bookmark starting with water. I set the crust dark, size L.
Now I will try sourdough bread (which I have been baking in the oven for three years))
Ofeliya
Elena Bo, thanks a lot for the recipe! This bread is a real lifesaver for us, if you need to quickly bake a delicious bread for your child. We love it very much in the original recipe and with slight deviations. I baked it a couple of times by replacing 50 grams of wheat flour with buckwheat and adding a little milk powder. And today I tried to replace 50 grams of wheat with the same amount of oat, adding powdered milk and an egg. the result is always pleasing.
irman
Lenochka, thank you very much for the bread recipe. I have had HP for a long time, but I have never baked a quick one. This is the first, probably now I will bake constantly, it gains great time. We learn the taste a little later, it cools down, it looks very good.

Quick bread with semolina in a bread maker
Kamena
Elena Bo, thank you cordially for the wonderful bread!

Very high bread is obtained - from flour of the highest grade ("Aladushkin", "Volodarochka", "Predportovaya") and with yeast "Saf-moment" (high-speed).

And when adding immediately (!) When kneading 50-65g of onions (chop finely). Onions were laid out on top of salt-sugar-butter and then they were poured over everything with warm water. The aroma of the finished bread !!!

Very high is obtained by leaps and bounds "Saf-moment" for baking (!). Yeast was poured into the bottom of the bucket (according to the instructions for the HP). Top flour, premium ... The bread had a light vanilla aroma.

They baked with honey instead of sugar, and with unrefined sunflower oil, and with olive oil, with 3 tbsp. l. wheat germ, with sesame seeds, .... They baked from flour of the 1st grade, "general purpose wheat" flour ... with semolina from different manufacturers, even baked with semolina on which was written .... Always a great result! Thank you.
Robin bobin
Elena, my question is this - I chose this recipe, but I don't have a bread machine. The situation is complicated by the fact that I will bake bread for the first time. Please advise how to adapt it for a multicooker? I plan to knead the dough in a food processor, then put it in the cartoon to stand - for how much? I have Shteba, they bake bread in it for about 20 minutes. This baking time will not differ much? I would be grateful for a quick answer)))

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers