Toast bread in a bread maker

Toast bread in a bread maker

Category: Yeast bread

Ingredients
Yeast	1.5 teaspoon spoons
Wheat flour	380 g
Sugar	2 tbsp. spoons
Butter	30 g
Water	250 ml

Cooking method

• The recipe is taken from the instructions for the Panasonic SD 255 bread maker
• Oven on "Sandwich" mode - 5 hours mode

Note

I baked real toast bread and am delighted !!! I really liked it. For the third day, it is soft, tasty, airy. Perfect for hot sandwiches or toast. It went up very much, so I had to cut it in half to fit into the toaster

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Strange, I have the same stove, but there is no "Sandwich" mode in it?

[Schapirinka]

Thanks for the recipe! The bread is so wonderful!
There is no better for toast! Let it be known to all!
My stove does not have a "Sandwich" mode either.
Baked in "white bread" mode. I hoped she could.
The bread turned out to be delicious, soft as fluff!
Can't resist! I just want another piece!
Hurrah! I'm not working on the recipe anymore!
how Schapirinka, I am delighted !!!

[60]

Variation with sesame seeds (I just looked for it for a long time, put bread in the first in turn)

1.5 teaspoon dry yeast
380 gr. wheat flour
2 tbsp. tablespoons of sugar
60 gr. draining. oils
250 ml. water (replaced part of it with milk in an arbitrary proportion)
1h l. salt
2st. l microwave-dried sesame seeds.

She baked in French mode. Before baking, greased with milk and sprinkled with sesame seeds.

There was no strength to wait for it to cool completely. The crust is very tender, the bread is fragrant, tender, airy. I could not fight off the cat, I had to share, otherwise I would have climbed into my mouth.

I immediately did not like that there was absolutely no salt, I thought it was a mistake, then I decided not to fix it (people baked, it turned out, no one complained) the taste disappointed, not baking, but not simple bread either. There is also a lot of water for such an amount of flour, but again I decided not to fix it ... although I didn’t like the kolobok either. The bread rose well, but sagged a lot during baking, which was to be expected. The crumb is very beautiful, porous, but sweetish and dense. I’m thinking ... how did the others on this recipe turn out good, beautiful and tasty? Another photo is embarrassing, if a small loaf is so high, how do you make big bread? I did not find such a recipe in the instructions from Panas :-(

[Thank you]

Yesterday I baked this bread. But I added 1 tsp. salt. It seemed to me that the bread would be bland if you didn't add a little salt. It turned out! Delicious, tender, even, the size of the usual toast. It is cut well, almost does not crumble. So that Thank you per recipe. I take it for regular use.

The gingerbread man is good, even. Only small. And if with the usual small size the roof turns out to be crooked, then this one - everything with the roof is in order

Baking mode - basic (4 hours). The size is small, the crust is medium. You can try it with a light crust, it will also be delicious.

[Thank you]

Yesterday I also baked this bread. And I also added an incomplete teaspoon of salt and had to add 20 grams of flour. Baked on the French bread mode.

It turned out to be a good, even, fine-porous, slightly sweetish bread. The husband said - a bun! They haven't made toasts from it yet, but very much for sandwiches!

So that Thank you per recipe. I take it for regular use.

Similarly !!!

And in what mode did you bake toast bread in Moulinex 5002? And put everything in the above proportions?

Hi, I was baking French bread on the mode.

Hi, tell me, please, what may be wrong with me. I baked toast bread according to the recipe, but the top collapsed (although this does not happen when baking other types of bread) and the crust is very hard, but to taste - I would add salt and I would like it to be more porous. Thank you.

[natausupova]

natausupova
And I bake toast on the "Basic" mode, I really like the result!

[natausupova]

natausupova
And I bake toast on the "Basic" mode, I really like the result!

And what do you set the weight - small, croc - light, and all the ingredients as in the recipe? Thanks for the answer.

Girls, tell me in what form do you add butter (melted or at room temperature)?

[Rusya]

Rusya
I add butter at room temperature, and in all breads, I never melt.

Thank you very much for the recipe! I baked some bread today. The result is a very tender and fluffy bread.
Unfortunately, I did not have time to take a photo, because while walking with my daughter on the street, I left it to cool. And when she came, it turned out that the eldest son had already managed to make toasts. The toasts are so delicious: the crust is dried, and the middle remains very tender.
THANK YOU!

Yesterday I tried it - the top sagged, but nothing.

On my stove - "basic white" mode, medium crust.

Yesterday I baked bread toasts. It turned out very tasty, airy and fragrant (only I put 420 grams of flour, 60 grams of butter and 1 teaspoon of salt and baked in the "French roll" mode). And when I made a toast - just super. But I would like it to be more porous, so that the oil simply penetrates into it, like in a store-bought toast. Can someone tell me how to achieve this

Thank you all for the recipe and comments to it

But I would like it to be more porous, so that the oil simply penetrates into it, like in a store-bought toast. Can someone tell me how to achieve this

I noticed that when the dough is a little thinner, it fits better, and therefore more porous. But the truth is, there is a possibility that when baking starts, the lid of the bread may sag (this is if you add a lot of liquid). So you need to try adding a little bit. In general, experiment. You need to find your golden mean of the ratio of liquid and flour.

[RUSYa]

RUSYa, thanks for the advice. When I baked toast for the first time, I put everything according to the recipe given on the website, so it turned out to be a donkey and turned out to be rather dry.

The bread is excellent, but I still put 1 tsp. salt and it seems to me that we should put even more salt. But this is probably an individual and an amateur
Baked in the "French bread" mode

baked toast bread, I really liked it !!! I put everything according to the recipe, the bun turned out to be small, because I have a large bucket, I will count the larger rate, and bake it again. And what a cool bun was, so elastic and smooth, though 2 tbsp of flour added. l. , sandwich mode, small size. The bread is finely porous inside, I wanted this for a long time. But how to make the crumb even smaller? THANKS !!!!

To cheer up, I decided to take a walk on the site again. To begin with, I looked at the eceptics of the kuleches, and then I remembered that I had not reported on the sample of toaster bread. We've been baking different breads for half a year, and now I've come across your recipe. Super, super, super. The roof sagged slightly, but that was because it did not follow the kolobok. It was baked at night, and in the morning from the aroma the dogs almost demolished the bread maker, but they are generally educated.

Yesterday I made toast bread. A great . Butter put 60 gr. and a teaspoon of salt, water mixed with milk 50/50. Baked in Panasonic 2501 French bread mode. Thank you great bread

Thanks for the recipe, great for toast. The bread turned out great in Panasonic SD-2501 in French mode!

The recipe is great! The gingerbread man is perfect! Excellent bread. Baking in the "basic" mode, size "M" medium crust.

I have baked bread twice already. It turns out the most delicious of those that baked before.
The only problem is that the roof fell both times. But that doesn't make it any less tasty. Thanks for the recipe!

I have baked bread twice already. It turns out the most delicious of those that baked before.
The only problem is that the roof fell both times. But that doesn't make it any less tasty. Thanks for the recipe!

The roof has fallen, this is bad, this is a defect in bread. Read the topic Bread rises, but falls inside. Causes. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0, then the bread will turn out great and tasty

Hello. I'm new to this business, so I'm asking for hints. I have a bucket of 500 g, the first time the dough ran away, the second time I reduced it in half, but I added salt and it didn't rise at all. What am I doing wrong

Hello. I'm new to this business, so I'm asking for hints. I have a bucket of 500 g, the first time the dough ran away, the second time I reduced it in half, but I added salt and it didn't rise at all. What am I doing wrong

You need to know how much flour and the weight of the finished bread your bucket is designed for. 500 grams of what, flour or ready-made bread ??? From here we will dance.

And we begin to learn how to bake bread from the topic, looking through the links Bread again did not work, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0 and especially studying the Bread Baking Guide #

I'm sorry, I'm just a kettle in these matters, can you tell me how to bake this bread in the LG HB-155CJ bread maker, ingredients (Yeast 1.5 teaspoons, Wheat flour 380 g, Sugar 2 tablespoons, Salt - 1 teaspoon, Butter 30 g, Water 250 ml) French or basic mode? or something more to add, or less of the ingredients? I will be very grateful for your help.

[sashko267]

sashko267, most importantly, measure flour with scales, because 380 g of flour and 380 ml of flour are not the same thing. Yeast (instant) in your recipe, I would put 1 tsp.

[Wheat flour gingerbread man (master class)]

I'm sorry, I'm just a kettle in these matters, can you tell me how to bake this bread in the LG HB-155CJ bread maker, ingredients (Yeast 1.5 teaspoons, Wheat flour 380 g, Sugar 2 tablespoons, Salt - 1 teaspoon, Butter 30 g, Water 250 ml) French or basic mode? or something more to add, or less of the ingredients? I will be very grateful for your help.

You can bake on the BASIC program.

And take a look here:
Wheat flour gingerbread man (master class)

The easiest white bread made from wheat flour

Please correct the recipe! 1 teaspoon of salt is MANDATORY! My husband cooked according to this recipe, the whole family spat for a long time

Please correct the recipe!

This is the author's recipe
And here you need:

No i didn't like it

Taste and smell are always individual for each person!

I baked bread according to this recipe, slightly changing it, slightly reduced the amount of sugar and added salt, and 200 water, 50 milk. On the French bread mode, 700 g, medium crust, baking time 4 hours. It turned out to be airy bread, the top is beautiful, very tasty, for sandwiches just fine, thanks for the recipe.

Thanks a lot for the recipe. Very beautiful bread turned out, I have not tried it yet, but outwardly chic)

I needed any unsweetened white, in boutiques, took the first recipe that came across, thanks to the author of the recipe and the collective mind, a very good bread was obtained.
Kneading and the first proofing in KhP (moulinex, main program), after the last kneading, the dough was transferred to the last proofing in an old cast-iron pan and baked in the oven in it.
Flour is gone as much as 430 g, fresh yeast 10 g (I have recently tried to reduce yeast everywhere by about 1/3 and I see that this does not affect the result), margarine 60 g, salt 5 g (1 tsp Khlebopechkinskaya under the knife).
Many thanks to the author for making the recipe public and to the collective mind for the edits.

Thanks for the recipe! very good bread turned out, with a beautiful porous crumb added 1 teaspoon of salt, sugar 1 tbsp. l., and somewhere 3 tbsp. tablespoons of flour when kneading had to be added. The roof didn't swell, but it didn't collapse either. I will attach a photo next time)

Gotta try this toast bread recipe. Added to bookmarks

I baked bread with minor modifications. I take the recipe into service, thanks to the author
1 tsp dry yeast
380 g millet flour
1 tsp salt
2 tbsp. l sugar
2 tbsp. l milk powder
40 g plums. oils
270 ml liquid (50:50 water and milk)