Robin bobin
It turned out. Thank you, Elena, with your recipe, my bread turned out the first time. To be honest, I didn't really believe in success. Now I will not be afraid to experiment)
Kalina39
Very good bread, made the first time. Now it's a magic wand. Thanks for the recipe.
lessik
Thank you! The bread is super! Both beautiful and delicious!
I tried all the quick bread recipes from the HP book, it always turned out to be low and wet inside, I didn't even hope that this program could bake something like real bread. And your recipe is just a miracle!
ivka
Today I looked - exactly a year since I left a review on this bread. Well, I bake it more often than others! A great quick option! I recommend it to beginners. Now I put it in the oven, added seeds. I'm waiting for a handsome man. Elena, thank you!
Kamena
Elena Bo, hello and prosper!

We also really like your bread. We bake it two or three times a week. The result is always (!) Happy.

Now we bake it from "Alekseevskaya - Correct" flour (protein in it is 12%). We use semolina "Altai fairy tale" (new, it is with fiber, and protein in it - 10.7%) or "Makfa" ("T", protein 10.3%). Set the crust to "Medium". It turns out very tasty bread - very tall, fragrant and wonderful crumb.

Thank you for the "Magic Wand". Sincerely. Lena-Kamena.

lyudmia
Indeed, a lifesaver. My experience is still quite small, but it turned out just fine. Thanks for the recipe. And fast and very, very tasty
Quick bread with semolina in a bread maker Quick bread with semolina in a bread maker
lyudmia
Thanks again. I often bake it now. The recipe is simply amazing and the result is always excellent. I even stopped watching the kolobok, since the proportions are the most accurate
Quick bread with semolina in a bread maker
Elena Bo
Girls, thank you all for the reviews and photos.
Lyudmila, handsome bread!
lotoslotos
Lenochka, and I came here with great gratitude !!! I am not very friendly with the Internet, so I did not immediately thank. And we have been baking this bread since 2009, when we bought HP. Time-tested !!! Even children know what to put on if there is no bread in the house, and the parents will be there soon)) Thank you, many, many times already !!!
Ipatiya
Elena Bo, thanks for the good recipe! The bread is wonderful!
lyudmia
Girls, help out. If a weight of 1 kg or more is set in a bread maker, then should this be set? I shared this wonderful recipe and here is a question for filling
Admin
Quote: lyudmia

Girls, help out. If a weight of 1 kg or more is set in the bread maker, then should this be set? I shared this wonderful recipe and here is a question for filling

Loaf weight 1 kg. displayed on the scoreboard x / stove, this approximate weight ready-made bread.
And the weight of flour for such a weight of finished bread will be about 600-700 grams.
lyudmia
Tanya, thank you very much, you always help out
Admin
Quote: lyudmia

Tanya, thank you very much, you always help out

It's not enough for me! with you a loaf of fresh bread, report from you
lyudmia
And today there is one report on my new sample
lyudmia
Here again the magic wand by the way. Time just barely enough, but without bread in any way. As always, it turned out just amazing.
Quick bread with semolina in a bread maker
MaBa
Elena Bo, Helen, I am very grateful for your bread. My household likes it very much, even more than bread with a long cycle and with a more rich recipe. From the very first time when baking, I never looked into the KhP during the cooking process, always an excellent result was obtained. I always bake your bread at Post. Yesterday I baked again and remembered that I hadn’t thanked yet. Here is a report (summer photo)
Quick bread with semolina in a bread maker
Thank you so much for your wonderful recipes
Bast1nda
Quote: Elena Bo
You can hardly distinguish this fast from bread baked at full speed.The recipe is a magic wand.
Thank you so much! Great bread. I almost never bake fast, because I didn’t like it, but this is something special Thank you for the recipe - a lifesaver!
I-va
Thank you so much for the recipe for this wonderful bun !!!! It always works !!! I do it strictly according to the recipe and am not going to change anything, very tasty and fast !!!!
lenaot
Thank you very much for the recipe, the bread came out the first time. Very tasty! Now I only bake it when I need to bake bread faster. Once I added some of the rye flour and seeds, it turned out very tasty too. Thanks again!
svetii
Elena, thank you very much for the recipe. Everything worked out (I am a completely novice baker). The bread turned out to be very tasty, I liked the homemade bread even more than I baked it on the main program.
tana33
I report)
During kneading, HP even creaked, which never happened to her, I took pity on her and splashed a little more water. The gingerbread man turned out to be tight, it seems to me even too much. But I didn't interfere, I think I'll do everything, then I'll ask.
Not very good, should it be?
When baking, it rose a little more, but did not reach the edge of the bucket. The roof is perfectly flat, but for some reason it is completely light.
The crumb is dense, unbaked for my taste.
The family liked it, and they swept away the bread quickly and conquered

Question. Did I do everything right and the bun and should have been so tight? Can you still follow it normally and add water / adjust the flour?
I just got lazy already, threw in and got an excellent bread, everything is on the machine, I have not been following the bun for a long time))))
the youngest asks for more white bread, mistakes must be taken into account))))
Elena Bo
With the correct laying of products, both the bun and the appearance of the bread are standard.
Try adding a little more yeast and liquid. Check the fast setting time in your bread maker (sometimes too short).
tana33
Elena Bo, I have a Panasonic, it’s like 1.5 hours, I don’t remember exactly)))
right now, I think that the semolina probably took all the water
in general I will try, thanks))))
Elena Bo
If everything was laid exactly according to the recipe, then this should not be. Sometimes it rises badly if the flour is bad.
tana33
Elena Bo, by the way, thanks)))) I usually use our MacFa, but somehow it was not there and I bought Spar in / s. She's probably the one to blame.
Spar 1c never let down, that's why I took a / c without hesitation. Both brands of flour are local.
thanks again ))))
Ninelle
tana33, I have a Panasonic 2502, there is a fast program for 1 hour 55 minutes, with a crust for 2 hours exactly. We just finished this bread. Simply excellent, I now have semolina from durum wheat, before that it was usual, the taste is always great, and it rises well and the cap is beautiful, the crumb with "hard" semolina is gorgeous. Flour from the Metro, Ara, before that there was every day, and in general any. Maybe the yeast is already dead? Or were the ingredients (water and / or oil) cold? Although I got butter from the fridge for bread, and water from the tap?
Not quite on the topic, but several times my bread did not work out different, and I decided that this was due to the fact that I put on a delay in the start, for the night, the bread maker was on the windowsill, and the door to the loggia was open at night, probably frozen my Panasonic together with bread .. The instructions say that HP does not stand in a draft ..
tana33
Ninelle, and I have 2502))) yeast is normal, it seems, the same in the package. The water was cold, yes. The bottle was just brought in from the street.
And in this mode there is no standing? I didn’t pay attention, I don’t usually bake on this mode, I’m all in French more))) I also needed bread urgently)))
I will still bake it))))
Elena Bo
The water is necessarily warm, because there is little time to rise. With warm water, yeast works more actively.
Tanya-Fanya
Quote: tana33

Elena Bo, right now, I think that the semolina probably took all the water
in general I will try, thanks))))

The semolina cannot take all the water, there is very little of it according to the recipe. It frees you from the need to keep an eye on the bun and regulates the balance of liquid and flour.Thanks to this recipe, I now replace 1/10 of the flour with semolina when mixing any yeast dough in HP. For example, when laying products according to a recipe for 500 g of flour, I take 450 g of flour + 50 g of semolina. I really liked this "tricky move" from Elena Bo. In this case, you can safely not follow the kneading and the dough seems to me better in terms of both quality and taste.

Now about the yeast. In order not to think whether the yeast is successful, I put it in the HP (regardless of the type of product) in the order: liquid, flour, dough.
(although HP recommends reverse bookmarking, this is not important). Therefore, first I collect the dough in a small container: yeast (it does not matter dry or pressed) + sugar (all, as in the recipe) + all the liquid (milk or water, or kefir, in short, as indicated in the recipe). Cover and put in a warm place. Now I put everything else in the HP bucket. I measure and weigh everything, the top layer is flour and semolina. During this time, the yeast has time to show itself: they begin to work, bubbles appear and it is immediately clear that the yeast is alive, I pour dough onto the flour and, interacting with the flour, the yeast works even more actively. But if the yeast is unsuccessful, then nothing prevents you from re-making the brew with other yeast.

This is from personal experience
tana33
Tanya-Fanya, these dances are not for me))) I need to throw-left-came-got bread)))
I will heat the water next time and take the flour
and I buy yeast 0.5 kg right away and they are in the refrigerator, they have not failed yet, the shelf life is normal
Elena Bo
Quote: tana33
I will heat the water next time
Only not hot, but warm.
tana33
Quote: Elena Bo
Only not hot, but warm.

of course of course ))))
Bast1nda
Quote: tana33

Tanya-Fanya, I need to throw-left-come-got bread)))
It is in this mode that I bake this bread. The recipe, according to my feelings, is just like it was created to come running from work, set, 2 hours (I have a short one for 2 hours) and you're done. In general, I do not look into HP, I do not control anything. I don't bake at the makfa, I take another one, but here it doesn't matter at all, from different hells. I just pour water at room temperature, and all the ingredients at room temperature. And every time everything is OK. POO IMHO is the simplest bread and is always stable in result.
Albina
I also adore this recipe Once upon a time I immediately copied it into a notebook and, if necessary, put it
Tanya-Fanya
Quote: Bast1nda
... POO IMHO is the simplest bread and always stable in the result.

So I'm talking about the same, the recipe is great, which does not require any control. I only wrote about yeast.
Pity
Girls, no one will tell you quickly whether it is possible to put this serum on the serum?
Elena Bo
I wouldn't risk it. I always put only 4-hour bread on whey.
Pity
OK. I won't.
Thank you!
tana33
Elena Bo, and why ?
I just have a jar of whey in the refrigerator, making cottage cheese. I don't know where to put her down
Alyonushka11
Quote: Elena Bo

I wouldn't risk it. I always put only 4-hour bread on whey.
And I risked more than once) Instead of water in this recipe, I added whey, and kefir, and fermented baked milk, and acidophelin, in short, I added everything that remains in the refrigerator. But there is one small but, fermented milk diluted a little with water and, if thick, then pour a little more liquid than according to the recipe. Everything worked out great !!!
And thank you so much for the recipe !!!!!!!!!!!
Chardonnay
Elena Bo, Helen, yesterday I tried to bake your bread - it's just a fairy tale! Very tasty, beautiful, fast - a godsend for working people. Thank you! I printed it out, took it to the folder in the kitchen, we will use it very often!
Bast1nda
Here they were interested in using the serum. The other day I did it on it, stayed after making the cottage cheese, the result was excellent. So it is quite possible to bake on it.
Omul
Elena, I've been baking this bread for seven years.
Only in the process of experiments did I come to the following result: half the recipe, all the ingredients except oil, that is, oil is still 40 grams. Moreover, rapeseed-corn oil in half, the crust is dark.We have this recipe in the basic daily, not even for the reason "fast", but for the reason "very tasty". And only because of this recipe I keep rapeseed oil at home, if it's not there, I need to buy it urgently. It is possible without it, of course, but with it a completely special taste.
Thank you
Bast1nda
Omul, Thank you! buy rapeseed. Never tried with him. Is it necessary to half it with another type of oil? Isn't it bitter by itself?
This recipe is also my favorite lifesaver. And on whey and water from boiled potatoes and with semolina of hard varieties and with additives (seeds, mustard in grain) - the result is always great.
Thanks again to the author! It's not the first year I've been baking it and I really like it as a quick option.
Omul
Bast1nda
Natalya, something did not come to me notification from the topic. No, rapeseed oil is not bitter at all. It has a peculiar taste, but not bitterness. Many foreign recipes use canola oil, and this is rapeseed. I have one recipe for carrot cake, there was canola in the ingredients; the recipe is very successful, but I baked with corn for lack of necessary. When I saw the rapeseed, I bought it right away, but the cake seemed to me tastier in my interpretation. I began to think where to attach the unnecessary. And so, as they say, there was no happiness, but misfortune helped.
You can not even half the oil, but for me it is too "fat", because it is difficult for me to buy rapeseed oil for some reason, I use it sparingly
Albina
Elena Bo, I baked in the form of a loaf yesterday

🔗
Elena Bo
Albina, cool loaves! I've been lazy to bake white in the oven, only rye.
Albina
I somehow baked loaves instead of in HP and away we go. Everyone wants loaves. Kneading anyway in HP
Omul
Elena, good afternoon. Thanks again for the recipe, this time in the form of a madelena. Full portion of dough, 2 times more oil. I've been playing with a new device for a week, I bake this bread every day, it's very tasty

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