Sweet bread for a bread machine

[Nata]

Nata, sooo delicious! I only had time to spread butter on the crust. I didn't have time to put the filling - I ate it like that

I did it for 400 g in Panasonic ... I realized that it is better to really do it for 400 g.

The dough is different, more "springy" or something ... You still have to get used to it.

The aroma and taste are super! It is unambiguously comparable in crumb result and taste with the sponge method! But much easier to execute









Thank you!

[Svetlenki]

Svetlenki,

At 400 grams, and the size is enchanting! Straight chic crumb. I congratulate you on the result)).

I forgot to put an egg in the park today. Tasty, but not the coat. And the crumb structure is completely different.

[Olga]

Olga,

Yes, because both the yolk and the egg white have their own meaning. But perception can also be affected simply by a change in the structure of the crumb, since the egg is a significant amount of liquid that did not get into the dough.

[Nata]

Nata, and you blow the roof off this bread? Do you still need to strive to avoid gaps?

[Scarecrow]

Made half the rate, just right for me. Great bread! The orange center gives such a nice touch! Half of the sugar has been consumed, next time I will put a little more and there will be bread for tea.
And someone tried to add raisins, after all, the crumb is somewhat reminiscent of cake crumb. Although perhaps the raisins will make it coarser. Well, I'll try somehow.
Scarecrow, thanks for the recipe!

[Svetlenki]

Svetlenki,

Nope, it doesn't rip off. Either there was not enough time for the yeast (you can try to put more on the crumb), or the dough is steep and you literally need a table. a spoonful of water. Estimate what is more likely with you.

Added Sunday 19 Mar 2017 10:12 AM

Bast1nda,

I don't think raisins will spoil anything. It will make it heavier - yes, it will rise less, but it will taste great.

[Nata]

Either there was not enough time for the yeast (you can try to put more on the crumb), or the dough is steep and you literally need a table. a spoonful of water.

Nata, thanks, I will train! Now I will remove the zest from all the oranges before peeling and into the freezer. She plays very well in bread.

Today I will try to use autolysis instead of the old dough for milk bread in a bread machine. Let's see and see and compare to taste. If it is also excellent, I will be very glad!

I went out on a job today - I can't. Put Natina bread on autolysis. And let's go around the house. 40 minutes passed, I turned on the French bread program and ran on. The whole program was scrolled, I fit, the bread didn't fit. Didn't fit at all. And then like a lightning bolt, I didn’t put in any butter or yeast. They say the truth: there is no peace of mind from a bad head.

[Orshanochka]

Orshanochka,

It's good that it wasn't baked))).

Added Sunday, 19 March 2017 1:28 PM

Svetlenki,

That's what I do: I freeze the zest (I didn't write?). And with lemons and oranges. Someone was going to grab an orange - first to mom to remove the zest))). I transfer 2-3 lemons to kebabs (juice) - first the zestrush is off them, into a small zippaket and into the freezer))). So I am fully supplied with zest.

And your bread will turn out excellent .. The consistency of the dough after kneading will be silk. Compare - write later what happened.

[Scarecrow]

And your bread will turn out excellent .. The consistency of the dough after kneading will be silk. Compare - write later what happened.

Scarecrow, is this, as I understand it, addressed to me?

[Orshanochka]

Orshanochka,

No, Sveta, she was going to try preliminary "soaking" on another bread))).

You will definitely succeed. And nothing that he lay for a long time. Everything will be super)).I also loaded everything the day before yesterday (butter, zest, yeast) and ... forgot to turn on the program)). I lay until the morning - I thought))). Then I baked excellent bread)).

Nata, I'm happy. No, I haven’t gotten to this bread yet, because baked milk was unexpectedly drunk by passers-by. But autolysis !!!!! That's why you get a Nobel Prize !!! I've already baked two old different recipes in your manner, and it's a completely different matter - the magic crumb. I will see - I will kiss you for such an important thing that you brought into my head)))

[Ikra]

Ikra,

Aha !!! Did you smell it ?!))) Well, I'm not the only one to enjoy!)))

I agree to tsulavatsya.

[Scarecrow]

Scarecrow, Yeah. The bread turned out to be awesome. Only then I had to add 3 tbsp of flour. l., more bun was smeared all over the bucket, but as he put flour on a full bookmark .... In general, he got out into all the holes he could. The top is white but baked. It was problematic to take it out of the HP - I had to cut off the entire top. The pulp is neither to say in a fairy tale, nor to describe with a pen: you squeeze it, and it straightens out. Now I will give the whole program on the dough mode for autolysis, and only then everything else. As they say, there would be no happiness, but misfortune helped.

And I really deviated from the recipe a lot: I baked a half portion in sourdough and in the oven. It turned out not so airy, but sooooo tasty)))))

[Sauza]

Sauza,

Maybe the dough was tight?

And I, and I finally bake this bread, and then I saw the recipe, everything sank into it, and there were several days of work ahead, I could hardly wait))) of course not without jambs, I immediately sprinkled yeast, but still let it stand for half an hour, then added oil. I didn’t bake for a hundred years in HP, I just kneaded it, now baking has begun and kaaak started to smell, I was already scared, then it came down, the shades would get burnt. I'll post the photo later.

Added Monday 20 Mar 2017 08:10 PM

My precious)))



No baking is as satisfying as baking bread!

Nata, thanks!

Maybe the dough was tight?

Yes, I would not say ...
True, I don't have a bread machine now and I have to knead with my hands. I don't know what is the reason, but for some reason the sweet dough rises worse for me ..

[Nata]

Today I will try to use autolysis instead of the old dough for milk bread in a bread maker.

The consistency of the dough after kneading will be silk. Compare - write later what happened.

I came - I am writing





The crumb is ideal in terms of elasticity, flexibility, porosity, etc. If I used to say firmly to everyone in the absence of bread and old dough in the refrigerator before, now this option will definitely be on duty!

I am already rubbing my hands in anticipation of what will happen if I use autolysis on an old test! Dump head probably - we will eat one bread

But during autolysis, I take much more water than usual - by 10-15 percent ... I do it on Saf Gold. All the same, I leave a little liquid in order to introduce them at the beginning of the kneading of the main program ... And I introduce the oil in 5-7 minutes after the start of the kneading (second). I'm so calmer.

And the smoothness and silkiness of the kolobok - yes! I just admired!

Nata, thank you! Well, I read about this autolysis in many places, but so much has been written about what technologies can be used in baking that your head is spinning and you are lost! So your "chewing" and explanations with a visual recipe are very helpful!

[Svetlenki]

Svetlenki,

Wonderful result, just wonderful !! I'm so glad you're glad))).

Yes, I also take more water. I am amazed at how girls write about adding flour. I add water. Mercilessly! But this morning I put and topped up a couple of tablespoons, otherwise tin. And with the addition of water, the answer is simple - the flour has time to absorb it more. The flour proteins swell more. Therefore, the bun becomes tighter and you have to add it. In the summer, the situation may change: the moisture content of the flour used will increase. Now, due to the included heating, the flour stored at home is "dry".

[Scarecrow]

Scarecrow, Natasha, what if the oven is in the oven? Then, probably, you need to take your first stage, then run the dough program, and then take it out and put it into molds? Panasonic bread maker, 2502. Correct me?

[Ninelle]

Ninelle,

Yes exactly. Regardless of the algorithm for further work with the dough (choose as you see fit: in HP, by hand, etc.), just let the dough soak beforehand without yeast and oil and continue to work.

[Ninelle]

Ninelle,

Yes exactly. Regardless of the algorithm for further work with the dough (choose as you see fit: in HP, by hand, etc.), just let the dough soak beforehand without yeast and oil and continue to work.

Thank you! I will rehearse, and my husband and child will shoot a sample

I tried my luck again. It turned out much better





Thank you very much for the intelligible explanation of the unknown autolysis!

[rtrc]

rtrc,

Voooot, now it's a completely different matter! Excellent result!

Added on Thursday, 23 Mar 2017 9:21 PM

By the way, they said about Easter cake:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=53674.0

[Natasha]

Natasha, thanks for the recipe. The bread turned out to be very beautiful and tasty. I did everything strictly according to the recipe, did not add anything and did not add anything. The husband said that it was a roll, and he is a big lover of these very rolls. After breakfast with coffee, half is gone and it's all in one person
Unfortunately, my photos are not inserted.

[natalia27]

natalia27,

Yes, it tastes like a bun. Although I call it - almost Easter cake. So rich, gives a little zest. Here's a cake, be it sweeter)). My husband is in great health.

[Natasha]

Natasha, my husband said that if you add raisins, then there will already be cake (we have it pasca). To be honest, I didn't manage to bake this bread without incident. Yesterday, armed with a leaflet with a recipe, I put the recipe products in the bread maker and when I was about to pour out the milk, I realized that I had already put in the yeast (I have Panasonic and yeast come first), but they are not needed now. I wanted to throw everything in the bucket, but then I decided that it was somehow not good. In general, I shook out the contents of the bucket into a bag, so that I could then think about what to do with it and laid the products as it should be according to the recipe. The bread turned out to be gorgeous, as I already wrote. And this morning I poured the contents of the bag into the bread maker, added vanilla (since the orange was gone), raisins and milk according to the recipe, put on the Dough mode. After the end of the program, I took out the dough, rolled it out, spread it with poppy filling and rolled it into a roll. After lifting, smeared with yolk and sprinkled with poppy seeds. Baking in Kuzin. The result is a luxurious roll. Thank you again for the recipe

[natalia27]

natalia27,

I have Panasonic and I NEVER put yeast and put it first. I think this is inconvenient)). As in LV I used to put them on flour - so all my life I put them in Panas. For 12 years already)).

Natasha, in my first bread maker, yeast was also the last, and at first it was hard for me to get used to it, but I am a person who does everything according to instructions and according to technology; it is difficult for me to step back to the left or to the right. probably because I am a technologist by education, but technical.

[natalia27]

natalia27,

In this case, I really got used to it in vain)). In the same instruction at one time it was clearly described: it is necessary that the yeast does not fall into the water prematurely. This operation does not carry any more semantic meaning. This has nothing to do with the design of a particular bread machine, or with the recipe, or with the intricacies of baking. Therefore, I thought about it and decided that I would achieve the desired result (not getting yeast into the water) - using the usual method.)))

We discuss in this thread and I understand. that I’ll put bread for the night.)) Well, I just got excited, not a joke)).

Happy bread! Oh, but it turns out that today the time is being transferred, I almost forgot. Here is another suffering of mine, it is very hard for me to endure this game with time, which I do not understand.

Bread that I really like. It is with baked milk (although it is possible with ordinary milk) and with zest. The technology works with a bang. The recipe is actually a native of Zodzhirushi's HP with a two-stirring bucket, in which I often bake a large loaf for work.This is what native autolysis does with this recipe. This is a loaf for "native" 545g flour:



Then I got tired of it and I started to bake 400 g of flour in a two-mixer Zodzhirushi, because a 545 g loaf does not fit. And now it turned out to be 400gr. The size of a loaf of bread for kneading with 400g of flour is not bad, right? Especially when you consider that 130g of flour out of 400g is whole grain and should be heavily weighted by the bran. And the weight of the loaf is very light.



I remind you that I personally have to mercilessly add liquid. This time in a 400g loaf there was not 205, but 230g of milk, the egg is 10 grams larger and the flour is 10 grams less than the norm. Then the dough consistency turned out to be soft, as I like.

Natasha, beautiful bread. I never tire of thanking you. Now this is my favorite bread. I also began to add flaxseed flour. Always a great result. Thank you.

[Nata]

Especially when you consider that 130g of flour out of the prescribed 400g is whole grain and should be decently heavier dough due to bran

Ingenious, Watson Nata! They wrote it down. The next loaf will be just like that ... I don't translate it in my house either. Great taste! But the roof is still tearing at me, or rather not at me - at the bread. I will reduce yeast - apparently a vigorous gold got caught

Nata, what else do you have there in your zadzhirusha in the little book interesting and you love? Write if you have time.

Nata, thanks for the recipe! Yesterday I baked it for the fourth time! Now I also have all the oranges without the scalp. This is one of our favorite breads. I bake with 400 g of flour and with ordinary milk.

[Tatiana_C]

Tatiana_C,

The crumb is simply incomparable! Excellent result!

This is all thanks to you and the Bread Maker website!

Whole grain flour is our favorite! I didn't even expect her to make this bread even more delicious!

[Svetlenki]

Svetlenki,

Due to the CZ, there is some kind of taste of rustic bread or something. Yes? Do you feel the same? On pure flour, the sun is very refined, like a "cake", too "pure" taste. And with the central locking system, it is "muffled" and such "domesticity" joins.

Light, I forgot to write to you right away, as a favorite to a favorite))). This bread is wonderful with chocolate butter! Orange and chocolate sound delicious! I used to make bread with candied orange fruits and eat it with chocolate butter. and now this one. The chocolate spread is not, too harsh / bright, and the butter is the very thing: a soft orange shade and a soft chocolate shade. Yyyyyy)))).

On pure flour, the sun is very refined, like a "cake", too "pure" taste. And with the central locking system, it is "muffled" and such "domesticity" joins.

That's exactly what you caught and described!

This bread is wonderful with chocolate butter! Orange and chocolate sound delicious!

We don't have such oils here. It's a pity ... But we really love this bread with salty bread (perverts) like salami with a leaf of lettuce or cheese with slices of fresh cucumber ... Well, with red caviar, it's generally super!

[Svetlenki]

Svetlenki,

Whip butter with cocoa powder and powdered sugar. Get you some chocolate butter! You can also spread a small layer of plain butter and rub bitter chocolate on a grater on top (there are such graters, you know, probably). I made a chocolate sandwich for children))). My Splash loves chocolate butter, but I can't say that I always have it at home. Chocolate sandwich rolls too))).

Yummy:

Yummy:

Natasha, do you have it often too?

We have some kind of obsession! I bake it as soon as it ends. And the men demand exactly this "flavored" one - we have it under this code word. I don't even have time to freeze it.

Thanks for the chocolate butter recipe

[Svetlenki]

Svetlenki,

Often. Almost always from HP - he. Ooooooo like it !!! This is today's)).

It looks very tasty. You can cook for breakfast and make sandwiches, great idea

[Nata]

Nata, what else I want to say ... I conducted an experiment on this particular bread - I replaced half of the sugar with corn syrup (glucose, that is) ... The difference is noticeable. I recommend trying.

Bread definitely does not stale longer and it seems to be more humid or something ...

CvatHaym, you better do not try ... Too tasty ... Oranges are already tired of eating - but we must

[Svetlenki]

Svetlenki,

Everything is correct. For this, syrup / molasses is used. This effect should have been obtained.

What are we sitting, who are we waiting for? (C)))

We should already sell oranges at a discount, how much of this bread we ate