lyudmia
poiuytrewq, I honestly did not understand myself. Specifically, I ask for advice on this particular recipe.
poiuytrewq
LudaI only use kefir in the recipe. I don't mix it with water.
Onion 1 large (rub on a coarse grater), olive oil.
Everything else is exactly according to the recipe. The bread is always excellent.
Admin
Quote: lyudmia

poiuytrewq, I honestly did not understand myself. Specifically, I ask for advice on this particular recipe.

If talking about this recipe, I do not mind - then I misunderstood from the text, I apologize

In all other cases, we conduct "disassembly" in the topic HELP ..., by the link above.

Good luck!
lyudmia
Quote: poiuytrewq
I only use kefir in the recipe.
Zhenya, but there can be no problems from kefir, from the amount of dill ??? Kefir rested on her daughter. The rubber crumb turned out straight.

Dill onion bread (bread maker) Dill onion bread (bread maker)
poiuytrewq
Well, if only kefir "no". Does it taste like yours? .. I have a slight "alcoholic" aftertaste, as it should be in a starter product.

I don't put dill, it tastes better for me without it.
lyudmia
It tastes ... rubbery. I prepared it for discard, and now I cut it for a photo. I'll try again on another kefir
poiuytrewq
Luda, be sure to try it! The bread is amazing. The crumb is gentle, fluffy.
I bake it every other day, practically. And now I put the batch.

Regarding your kefir (at work, my photos are not displayed) ...
Confused what it is "product kefir ", not kefir itself. Made according to TU, not according to GOST. And the fat content is too small. I take 3.2%.
lyudmia
Zhenya, thank you for your participation and responsiveness. I will definitely try to use another kefir (only you need to finish the egg while)
poiuytrewq
It's my pleasure!
lyudmia
Well, here's my second attempt. So I want to cut it and look inside, but I can't, I baked it at the request of my daughter.
Dill onion bread (bread maker)
Dill onion bread (bread maker)
But the bun, in my opinion, was a bit thick. In the morning I'll try one more time. I didn't like the top. Well, I'm gaining experience. Criticize, please.
Kamena
Hello, lyudmia!

We have the same stoves with you.

And I usually use flour - "Limak" (premium, bakery, sift once), sometimes - "Alekseevskaya" ("Correct", it is general purpose, but there is 12% protein, I sift it three times).

I tried to bake, sifting once, from "Predportovaya", and "Aladushkin", and "Galyani" - the chic bread always turns out - tall, fragrant, the crumb is not dry.

Onion (50-60 grams) I cut (!) Into small cubes (add the last). Dill - mine, dry, cut finely, add after 15 minutes of kneading.

But I always have kefir - 3.2% and always - "Prostokvashino". With the "old" kefir, bread turns out even better - higher, more magnificent.

I weigh flour with scales. Water with kefir (1: 1) and oil too. Yeast, salt, sugar - with measuring spoons.

I have not been in control of the gingerbread man for a long time. I am 100% confident in the recipe and products.
And I do not know how to criticize (and I also have no right - I will not have enough experience in baking).

But I can praise you - it's great that you were not afraid to bake this bread again. He is wonderful!!!

Good bread to you! Sincerely. Lena-Kamena.

PS: Sorry, I didn't write about yeast - "Saf-moment" ("red").
lyudmia
Thanks for the kind words
Well, to be scared is not in my nature. I went to the third round
poiuytrewq
Luda, why criticize when such a wonderful bread turned out? ..
Soon you will do everything with your eyes closed.
Well done!
lyudmia
Quote: poiuytrewq

Luda, Soon you will do everything with your eyes closed.
You’re right, you’ve already learned the recipe by heart. The guys have just unsubscribed - the crumb is not raw. Really defeated him ???
Is it possible with such help in another way?
poiuytrewq
Quote: lyudmia

Really defeated him ???
Is it possible with such help in another way?
Our took!
Ir-Ok
Thanks to the author for the recipe!
About 5 years ago, onion bread from the bakery of the Mosmart store was my favorite bread, even after moving to another area, I had to specially go for this bread, but, unfortunately, the store closed along with the bakery, now in this place Auchan with his bakery, but they don't bake such a piece of bread, which is a pity ...
I decided to try the recipe, as I recently became the owner of a wonderful bread machine. In the recipe, I replaced kefir and water with whey, I had to follow the bun. The gingerbread man was smeared over the bucket, apparently due to the fact that the whey is thinner than kefir, and the balance was disturbed, corrected the gingerbread man with a handful of flour. The bread is excellent! The crumb is airy and porous! Everyone liked it at home, and when it became "yesterday", in my opinion, it became even tastier, because the taste of onion became less pronounced. By the way, to taste, "yesterday's" homemade onion bread has become a bit like Mosmart bread, next time I'll try to fry the onion, maybe then it will turn out exactly the one I wanted initially.
Dill onion bread (bread maker)
irysikf
Thank you for the delicious bread. Everyone liked it (y) I did it with fried onions, next time I will try with raw.
Bormental
Raise Temko! The bread is really the best, thanks to the author. Let me give you a little advice: it's better not to be lazy and add fried onions. Firstly, it tastes better (IMHO), and secondly, it will avoid mistakes with the amount of liquid (when frying, there will be almost no liquid left in onions). The gingerbread man will always be as it should, regardless of the bow!
natadi
Thanks for the recipe. It has been interesting for a long time to make such bread. I stumbled upon your recipe by accident and did not regret it.
The bread turned out to be soft, porous. Of the changes, instead of kefir, I used cream from cottage cheese. Dill added dried, raw red onion. And flour for bread of the 2nd grade.
Laniko
I also did it today, I’m not ready yet, but I still don’t understand from the comments, should it be a tight bun? I threw everything according to the recipe and made the dough separately, and added the flour normally. The onion is finely chopped, the liquid is taken into account. There is not a bun in the bucket, but the dough, which rises of course, but I'm scared of something.)))
natadi
Quote: Laniko

I also did it today, I’m not ready yet, but I still don’t understand from the comments - should it be a tight bun? I threw everything according to the recipe and made the dough separately, and added the flour normally. The onion is finely chopped, the liquid is taken into account. There is not a bun in the bucket, but the dough, which rises of course, but I'm scared of something)))
How did you do it? When I did not really bother with a bun. I poured flour on my eyes, the bun was sticky, but elastic.
Now I will put it still.
Laniko
Good day! Yes, but the roof fell a little. We ate almost immediately, great bread. Today I threw in a little Garnets whole wheat flour. I fried the onion, and there is less oil on a spoon. A little more salt, maybe sweetish. I also increased wheat flour.
natadi
Quote: Laniko

Good day! Yes, but the roof fell a little. We ate almost immediately, great bread. Today I threw in a little Garnets whole wheat flour. I fried the onion, and there is less oil on a spoon. A little more salt, maybe sweetish. I also increased wheat flour.

I agree, the bread is very tasty. Today I rose above the bucket. Although this time, I had to add 1 tbsp of water. spoon. For the rest, I stick to the recipe. Just watch the kolobok at the initial stage of mixing.
Laniko
Thank you! I have a cool one today, did not fall out, did not fail. Aromaaat all over the street. Now it will work out, I also put the weight 750, and today 1000 and better on the big one and the crust is rounder and in general.
Natalishka
I baked bread today. I added finely chopped onion with all the ingredients at once. It turned out very tasty bread. Now I will always bake like this. Thanks for the recipe.
tatyanochka
Many thanks to the author of the recipe. Yesterday I baked bread on a dough (10 grams of pressed yeast, 50 grams of water, 1 tsp sugar, 50 grams of flour) and fried onions. The result is an airy soft and very tasty bread.I took the recipe into the bookmarks, I will definitely repeat it more than once.
Miss Raspberry
LaraN, thank you for the recipe !!! The bread is just mortality ... ... ate at a time. Very delicious bread !!!!
LaraN
Maria, to your health! Happy New Year!
Sweetheart
Delicious bread came out!
SILPHIDE
Thanks for the recipe! I have a bread maker for 6 days! Already something turns out Onion fried a little, until transparent and reduced the number of ingredients by about half. Baked on the main 680gr, dark crust. Unfortunately, I cannot insert the photo yet.
lana73
I counted the ingredients for 400 gr flour. I did the recalculation of products for the first time. Take the report. I think everything worked out well. The bread is delicious.
Dill onion bread (bread maker)
Dill onion bread (bread maker)
Tiger
The bread turned out - just delicious! In the process of kneading, the kolobok blurred a little (but I think this is due to the liquid kefir or onions too much), I had to add a couple of tablespoons of flour. And despite the fact that the husband does not like dill, he really liked the bread. True, I did not have time to take a photo, as the guests came and ate everything (the child, who asked for barbecue, and ate more bread, especially tried).
lyudmia
lana73, very appetizing bread turned out.
celfh
LaraN, it's a pity that you don't come in) Every time I remember you with gratitude when I bake bread)))
Dill onion bread (bread maker)
lyudmia
celfh, handsome !!!!
GALLAACTIC
Amazing bread! The first time I started a one and a half rate, the second already double. There is no bread maker, I knead with hooks of a hand mixer, bake in the oven in small loaves. I added two "gags" to the recipe: 4 tbsp. l. I replace flour with 4 tbsp. l. wheat bran and stand the dough in the "cold way", that is, overnight in the refrigerator. Well, I also added caraway seeds both times, but this is no longer a "gag", this is from a comment shade

Dill onion bread (bread maker)
Dill onion bread (bread maker)

LaraN, thank you very much for such a delicious bread!
Stradivary
Thank you!!!
The recipe is gorgeous - either on milk, on kefir, on dry yeast, or on pressed. In olive oil I fry two finely chopped medium onions. I put a tablespoon of dill in the flour right away.
Bread is snapped up by friends and relatives.

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