Dill onion bread (bread maker)

And I doubted and counted it at 400 g of flour.
Oh, how in vain on the one hand !!! This is one of the most delicious breads !!!
And not in vain on the other - its so, excuse me, perlo !!! I got out of the bucket !!!

True, I added half of the grated potato cooked in a uniform. The gingerbread man was thin, but did not add flour.
Now there is the second one! It's a pity there is no dill.
Yeast, by the way, live 6 - 7 gr.

Klimola, bake and eat to your health!
Potatoes are always good for bread, if there is an opportunity (any remnants of mashed potatoes or cooked in a uniform), then I add. It is only necessary to slightly correct the liquid.
The bread looks very appetizing!

Laran, thanks !!!
The bread is really incredibly tasty !!!

Thanks to the author for the onion bread idea.
For some reason, they eat it faster than others at home.
I really added a little more buckwheat flour (a couple of tablespoons) - I really like its taste.
And the roof wrinkled a little, as it baked in the night, and pulled it out in the morning. I checked the bun and went to bed.
Thanks again!!!

serebro, looks great, don't worry.
Eat to your health!

Thanks for the recipe!
I ran to try such a piece of bread for dinner. I wonder if it happens with parsley?
P.S. Not on this topic, of course, but can anyone throw in a recipe for sweet bread with candied fruits (such multi-colored pieces of dried pineapple).

C Interestingly, does it happen with parsley?

olgaton, of course, you can try with parsley. Dill gives its "dill" flavor to the bread.
See the recipe for candied fruit bread here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=44734.0

olgaton, of course, you can try with parsley. Dill gives its "dill" flavor to the bread.
See the recipe for candied fruit bread here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=44734.0

Thanks for the reference! I have been looking for such a rubricator for several days, but each time I was carried away by some topic and "moved away" from the search
By the way, the bread turned out SUPER! Even when I was baking, my daughter said: "Ugh, I won't eat onions ...". Well, okay, I thought. In the morning I pulled out a hot loaf and ran off to work. I come, I look, and less than a quarter is left from the loaf ... And the daughter looks like this:

Olgaton, it is especially pleasant when children appreciate the prepared
Eat to your health!

Thank you so much for the recipe for such a wonderful bread !!! I added finely chopped onions, dill and Provencal herbs when laying out the food. I was very surprised that the bread rose so wonderfully on the size of a bun M. The weight of the bun is 660g. Well, what is the height of the bun for medium and large sizes?
My beloved husband, the main connoisseur of my culinary arts, is crazy about the aroma and taste of this bread. I will bake more

Here is my handsome

I added finely chopped onions, dill and Provencal herbs when laying out the food.

Provencal herbs! Great idea, bread is a new flavor!
Screwdriver, good health!

[Laran!]

Laran!The bread in the morning became even softer, more tender, fluffier and tastier

Thank you so much for the interesting recipe ... I really love bread with onions ... But a question arose: can I add frozen dill? I don't have fresh ones now ... But I really want to bake bread ...

can i add frozen dill? I don't have fresh ones now ... But I really want to bake bread ...

Sure you may! Try, experiment, everything will work out!

Thanks for the recipe. The bread is super !!!
I baked it 2 times.Both turned out. They ate very quickly. Relatives said that it tastes like a roll, that onions give sweetness!
I will bake again tomorrow!
Thank you very much

Thanks for the recipe. The bread is super !!!

How nice to read such messages! Eat to your health!

It turned out delicious !!!!! Onions and dill were dried. Thanks for the recipe !!!

How much kefir do you need?)

Eugene, I take about 150 ml of kefir, and the rest is water.
If there is no kefir, then you can take yogurt, then the bread is more airy.
In general, the recipe is a win-win.
Try it and see for yourself.

Eugene, I take about 150 ml of kefir, and the rest is water.

Yes, Inna2011, about half the amount of liquid. And so, how much is, you can even a third of kefir or other fermented milk product. On "pure" kefir it turns out worse (IMHO), since it is thick, you will need to adjust the amount, look after the kolobok ...

Good day! And please tell me on the fast baking mode, will this bread work? Or how long does it take for him to fully get ready? Thank you.....

Oksium, I did not do it on fast. In this mode, the bread is baked, but there is little time to rise, it can turn out to be denser, you also need to slightly increase the amount of yeast, which is not very good. But try it, it might work ...

Great recipe!
I made it with sourdough, without yeast, of course, that's why I corrected the bun.
Added a little basil, cumin; onions - a little fresh, the rest is dried.
Delicious bread!
Thanks for the recipe!

Tamboréna, the scents must be fabulous ?! Basil, onions, cumin ... um ...
Eat to your health!

I love your bread
I tried adding garlic, but it did not affect the taste. to see the onion interrupts the taste. love it for breakfast with a slice of cheese mmmm this is paradise just

Orhidea, garlic is good as a standalone addition to bread. There were recipes here. Experiment and enjoy!

And my onion bread did not come out at all! Alas, the bread came out low, heavy, the sides were tanned and the roof was almost white and cracked a little. There are also pluses of course - the smell is wonderful, delicious crumb and little crumbs.
I really want to bring the bread to mind!

I am a beginner baker, this is my sixth or seventh bread. New series Panasonic stove. Baked on the main program, a large loaf, light crust.

I laid everything exactly according to the recipe (on the scales), only kefir did not happen at home, but the milk sour in time. Grated raw onion on a coarse grater. Flour and yeast tested on previous loaves (pre-port premium, Voronezh dry), on the same yeast flour, loaves with a smaller filling were raised to the top of the bucket. The gingerbread man did not work in principle, it was just a liquid dough, I added flour to the eye at the very end of the batch (it never occurred to me that something in the checked recipe was wrong, I looked into the stove late) - maybe it was in vain, maybe it’s impossible to pour flour at the end of the batch ? the spatula itself interfered with, the dough was sticky, stretched .. The gingerbread man did not have time to form, just a dense lump turned out and the rise came out quite small.

And I want to ask - maybe when laying raw onions, you need to reduce the amount of liquid? Or you can't rub, you need to cut it into pieces, then the juice won't go into the dough? And if the onion is sautéed, then reduce the oil?

The gingerbread man did not work in principle, it was just a liquid dough, I added flour to the eye at the very end of the batch (it never occurred to me that something in the checked recipe was wrong, I looked into the stove late) - maybe it was in vain, maybe it’s impossible to pour flour at the end of the batch ? the spatula itself interfered with, the dough was sticky, stretched .. The gingerbread man did not have time to form, just a dense lump turned out and the rise came out quite small.

And I want to ask - maybe when laying raw onions, you need to reduce the amount of liquid? Or you can't rub, you need to cut it into pieces, then the juice won't go into the dough? And if the onion is sautéed, then reduce the oil?

You answered your own question!
Sprinkling flour at the end of the batch means getting an unmixed, low-quality dough, and the kolobok may not work out at all!

If this happens, then turn off the x / stove, turn it on again (bypassing the temperature equalization) and start further kneading, track the bun to a normal high-quality dough - and then the x / stove will do everything by itself.

Raw onions, onion juice, sautéed onions - all contain some liquid, even in oil! Therefore, all this must be taken into account when kneading the dough and regulate the dough with a bun!

Good luck!

If it really happened, then turn off the x / stove, turn it on again (bypassing temperature equalization) and start further kneading

I would definitely do it, but how to disable alignment on HP Panasonic 2501
otherwise, as in a joke about a wise owl
The hares turned to the wise owl with the question of what to do so that they would not be eaten and chased by all and sundry. The owl advised them to become hedgehogs. The hares left delighted with their future happiness, but when the euphoria passed, did they worry about how they could become hedgehogs? We returned with this question back to the wise owl. To which the owl replied: hares, my task is strategy, and tactics are your business.

I would definitely do it, but how to disable alignment on HP Panasonic 2501

For this question, let's go to the section Operation of x / stoves - Panasonic - there it is better for me to tell you how to run from program to program, bypassing alignment https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=370.0

oh, thanks, I will read!
I do not have a "Search" tab in the forum menu, so far I can hardly navigate. Thanks for the help.

Charlotte, you most likely had a juicy onion. Naturally, the dough turned out to be liquid. I finely chop the onion for the bread, and do not grate it, maybe that's why the juice is released less.

I would definitely do it, but how to disable alignment on HP Panasonic 2501

I have SD 255, but I don't know how to skip the temperature equalization on the main programs. There are programs where kneading begins immediately, for example Basic Rapid, but there is little time for proofing the dough. If I use this program, then I look before baking (and this is about 40 minutes before the end) at how the dough has risen, if not very much, then I turn it off. The dough comes up, then I turn on the "baking" for 50 - 55 minutes.

[LaraN]

LaraN, thanks a lot for the recipe! Yesterday I baked bread - it turned out to be tall, airy, very tasty. True, there was no kefir at home, I replaced it with a glass of sour milk and added potato broth. I didn't have time to take a photo, mine came to dinner and cut it still warm. But I will definitely bake this bread again!

True, there was no kefir at home, I replaced it with a glass of sour milk and added potato broth.

Vitalinka, health! Replaced kefir, I think very well. The potato broth has never let me down, the bread turns out to be more tender, more aromatic ...

Thanks for the recert! The whole family loved it!

but I failed the second time. I reduced the amount of liquid, the bun was dense, but as soon as the batch ended, it immediately crawled and did not rise. The holding time was extended by 27 minutes (dances with tambourines around the Panasonic), almost did not help. The bread was baked low, tanned on the sides, the lid was white and burst. I sin that I looked into the bucket too often, there is no window I will postpone this recipe for a month, I will try another while, otherwise I will lose faith in myself

Charlotte, it can be assumed that the yeast is not good, try changing it. You can also try with a different flour. The main thing is to believe in yourself and in a positive result. Our thoughts are material, everything will work out!

Charlotte, it can be assumed that the yeast is not good, try changing it. You can also try with a different flour. The main thing is to believe in yourself and in a positive result. Our thoughts are material, everything will work out!

I myself have already realized that the trouble is in yeast (dry Voronezh).Today ordinary bread has risen worse. I want to try fermipan, if I don’t find it today, I’ll buy pressed ones. Sourdoughs / doughs, alas, not for me, very lazy

buy pressed. Sourdoughs / doughs, alas, not for me, very lazy

Charlotte, I like bread baked on pressed bread more. And HP Panasonic with temperature equalization is only to help. I do this: I weigh flour into a bucket, take 1.5 tsp instead. dry yeast 10 g pressed, diluted in a glass in 50 ml of water (from the total amount of liquid!), I add 1-1.5 tbsp. l. flour and about 0.5 tsp. sugar (of course, subtract everything from the total amount according to the recipe), stir and a glass in warm water. add all the remaining ingredients, liquid to the bucket and turn on the HP. While the temp is leveling for 25 minutes, the dough rises, during this time it can rise to the edges of the glass. At the beginning of the batch, add the resulting dough, then the program continues as usual. Be sure to try

thanks, I'll try it in the evening!

Hello.
Thank you very much for the bread recipe. When I baked the fresh onion (finely chopped) for the first time, I put it in right away, poured flour, but still the roof fell through, although it did not affect the taste. My son had guests, I got a small piece of bread. On trial.
Today, the onion, just as fresh, finely chopped, I put not immediately, but at the beginning of the second batch. And, hurray, everything worked out. Thank you very much for the recipe. Let's bake.
PS. I didn't add dill. There is no dill home. Buy - add.

Chamomile1, to your health!
Try adding a variety of greens that you like. Get completely different breads with your own taste and aroma. And thus you will have your own "brand"!

Laran, Thank you for the delicious bread !!!

celfh, what a beauty! To your health!

The first time I tried this bread on my old HP Mulinex, in which it always turned out to be a pale hump, and some kind of pulp was kind of unbaked. So the smell in that CP of this bread seemed to me similar to the smell of yesterday's stormy feast, in other words - fume, especially the dill gave out a characteristic sour note. Therefore, I did not bake this recipe for a long time.
And when I baked this bread in Panasonic, I really, really liked it, and not only me. In general, I love aromatic additives in bread, so I often make bread according to this recipe.

[LaraN]

LaraN, I am grateful to you, thank you very much for the recipe!

I love bread with onions and other goodies! My 100%.

🔗

magari, beauties! Looking at the photo, you see a scent!

Magari, Verunka! bake and eat to your health!

And from me many thanks for the recipe! Yesterday I baked some bread, today I took it to work, and what is left to treat the people (as a beginner baker, I really want to boast). They cut it down in one second, everyone liked it very much. I just burst out: I put the dill in the dispenser, and set the mode to the main one (without the dispenser - there is still a lack of experience), so it turned out to be bread without dill, only with onions. But the bread is just awesome! Well, there was no kefir at home, I added a little sour cream. All SUPER! Thank you!

Progalinka, I put dill during the second batch without using a dispenser. I didn't do it with a dispenser. Try it with different herbs, you can also fry the onion a little, get a different taste. Feel free to experiment!