Stadler Form Baker One, Two, Three. White bread

Category: Yeast bread
Stadler Form Baker One, Two, Three. White bread

Ingredients

Water or whey 160 ml
Milk 70 ml
Chicken egg 1 pc (~ 40 ml)
Sugar 1 tbsp. l. + 2 tsp
Salt 1.5 tsp.
Sunflower oil. refined 2 tbsp. l
Wheat flour V.S. 432 gr.
Yeast Saf moment (fast) 1 tsp

Cooking method

  • Break an egg into a large measuring glass, shake it and add water or whey (I have from homemade cottage cheese) to a total level of 200 ml. Pour 70 ml of regular milk there. Pour sugar and salt into the resulting mixture and stir until completely dissolved. Pour into a bucket of bread maker. Add vegetable oil, sifted flour, yeast. Place the bucket in the bread maker, select the program "1-Basic", the size of the loaf is "Medium", the color of the crust is "Medium".

The dish is designed for

690 g

Time for preparing:

2 hours 53 minutes

Cooking program:

1

Note

According to the recipe from the book attached to the stove, for my taste, white bread turns out to be too loose and rich, and crumbles a lot. And according to this recipe, it is close to the "store" of good quality. Can be sliced ​​thinly for toaster.
All ingredients are at room temperature or slightly warmed up (whey and milk).
Of course, because of the eggs and milk, this recipe cannot be put on a long timer - it will turn sour.
P.S. I have a stove recently, so I'm still "just learning .." I read recipes and try to adapt them to my taste. And this recipe is not my invention. I found it on the "open spaces of the Internet" and selected the ratio of ingredients for my oven.
Rye bread with malt will be next. Already tried to bake 4 times. The latter is almost good, but there is work to do ...
The advice from Admin and Gasha helped a lot - many thanks to them!

Olga VB
Mother, with a start!
In this recipe, it is the egg that makes the bread thicker.
Instead of an egg, you can use soy flour - it also makes the crumb denser.
It is enough to replace about 5% of wheat flour with soy flour to get a moderately dense bread.
Mother
Thank you, Olga, for your response! I usually use the products that are currently in the house. I have never encountered soy flour.

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