White Canadian bread (oven)

Category: Yeast bread
White Canadian bread (oven)

Ingredients

Water t = 36 ° C 250 ml
Dry yeast 4 tsp
Baking powder 5 g
Flour in \ varieties 320 g
Sugar 1 tbsp. l.
Salt 1.5 tsp.
Rast. oil 75 ml

Cooking method

  • Add yeast, sugar and 160 gr. To warm water. flour from the total amount, stir, cover with foil and place for half an hour in a warm place.
  • Then add vegetable oil, stir, add the remaining flour with salt and baking powder.
  • Knead the dough and leave for half an hour under the plastic wrap in a warm place.
  • Knead again, form a loaf, make transverse cuts and grease the surface of the loaf with an egg, sprinkle with sugar.
  • Place in the oven, preheating it to 180 ° C.
  • Bake for 25 minutes until golden brown.

Time for preparing:

25 minutes

Cooking program:

180 ° C

Note

Bon Appetit!

Margit
What a beautiful, just a snow loaf!
I'll bake it tomorrow! Thank you, the recipe is very simple and easy!
Axioma
Quote: Margit

... How beautiful, just snow loaf! ..
Margit You very aptly compared this bread to the crystal white snow of the Eskimos! ...
To heighten the feeling of wintery Alaska, sprinkle the surface with sugar:
White Canadian bread (oven)

And to emphasize its whiteness, I also add black sedona grains:
White Canadian bread (oven)
The smell of such bread is amazing!
Sonadora
AXIOMA, 4 tsp of yeast and 250 ml + 75 ml of butter for 320 g of flour - will it be too much !?
nut
And sedona is what a beast is
Crochet
Quote: Sonadora

AXIOMA, 4 tsp of yeast and 250 ml + 75 ml of oil for 320 g of flour - will it be too much !?
I was also embarrassed by the amount of yeast and liquid for a comparatively small amount of flour ... But apparently this makes sense (still remember which one, in general it would be nice), I have already met similar recipes ...

Quote: nut

And sedona is what a beast is
nut
Nigella, nigella, sedona, "black cumin" are all names of the same spice;) ... Although I could be wrong
Kitzun
Quote: nut

And sedona is what a beast is
And this is black cumin. With such a cool specific spicy taste. It is good for them to sprinkle focaccia, a loaf or a flat cake. I bought it in Crimea this year - I like it! A! Even when salting cabbage I added. I liked it too.
nut
He's something special. I have caraway seeds in the jar, I sometimes add it to conservation, is it that or not? My color is certainly not black
Axioma
Quote: Sonadora

AXIOMA, 4 tsp of yeast and 250 ml + 75 ml of oil for 320 g of flour - will it be too much !?
Good morning, Sonadora!
Believe me, this amount of yeast suits me perfectly!
The dough is obedient, not capricious, it is not difficult to work with such a dough:
White Canadian bread (oven)White Canadian bread (oven)White Canadian bread (oven)/
And when, when molding bread, the loaf turns out to be thinner and does not fit in the oven in length, it is enough to bend it like this:
White Canadian bread (oven)White Canadian bread (oven)White Canadian bread (oven)
Children are delighted with this "BOOMERANG"
Good luck to all of you!
mazharik
Looks great !!!
Katarita
I decided to try it - it looks very appetizing. The dough turned out to be liquid, if you don't formulate it, it will spread. I added some flour, I'm waiting for the result. I hope to still succeed
Natal
Delicious bread !! Thank you very much.
True, the mixers in my bread maker broke down and I almost did not even knead, mixed a little with a combine and that's it. It rose so quickly that I did not even have time to figure out to work with a mixer. Made with buns. Speaked at lunchtime, there is already nothing and require repetition

I added flour, since my dough was very thin. Or is it worth the wait until it ripens ??? Tell me what?
Sonia's mom
Your breads always delight me! Just don't understand why you need a baking powder, because there is so much yeast? And what should be the size of the bread in HP? You need M for this amount of flour, but with so much yeast and baking powder, you probably need XL.
Svitla
AXIOMA,
Forgive me for probably a stupid question, but I'm an inexperienced baker, I baked in the oven only once, and your bread looks so appetizing ... In general, please explain, did I understand you correctly that the temperature regime is indicated with convection?
Axioma
Svitla .
Given the unpredictability of baking with the "convection" mode, I very rarely turn to this method.
Svitla
Yeah, I got it. I will try...
Svitla
I tried to bake and ... I'm delighted
White Canadian bread (oven) White Canadian bread (oven)
And yesterday I bought pressed yeast for the first time and baked it again, so I had to immediately put on the second bread, since my mother confiscated the first! Of course, I read that the difference is significant, but I did not expect THIS !!! For the first time, I wanted the author of the recipe, a person I didn't know, just kiss until I fainted ... that is, dear AXIOMA
White Canadian bread (oven) White Canadian bread (oven)
Today I baked this bread again - a bun for a friend and another one for my aunt.
Don't scold me for the shape, these are my first experiments in loaf molding.
Thanks again for the great recipe.
NataliaK
Svitla, but why didn't they immediately write how much pressed yeast was put ?! If 4 tsp. 3g each dry = 12g, i.e. multiplying by 2 even = 24g fresh by 320g flour ...
Svitla
Oh sorry! I am getting better.
Firstly, I always consume much more flour, in any recipe. I keep it in a dry place, but apparently we sell it more damp, or something ... So it took 100 grams more flour.
Secondly, I also laid dry 2.5 boxes (well, I did not dare to put 4)
thirdly pressed, I put 12 grams and was very pleased with the result
I hope AXIOMA does not shower me with slippers for these deviations from the recipe ...
klila
Quote: Svitla

For the first time, I wanted the author of the recipe, a person I didn't know, just kiss until I fainted ... that is, dear AXIOMA

Svitla, and AXIOMA is a man, and all his recipes are wonderful
Svitla
: swoon: Oh! Excuse me generously - I slowed down something
But words about "For the first time, I wanted the author of the recipe, a person I didn't know, just kiss until I fainted ..." I don’t take it back!
And hi husband is jealous
AXIOMAcheck, thanks again!!!
NataliaK
Svitla, Svetlana, thank you! I also have flour in all recipes, you have to add at least 100g. I immediately take in bags the highest and first grade from the mill, aged, ripe flour, but this is also such a feature
Reflecting on this recipe, I thought to put 15g of yeast. But why put more? Here I would like to listen to the specialists, maybe from a larger amount of yeast, the rise faster and the holes are larger, respectively, fluffiness?
Axioma
Svitla!
GOOD! I am glad.
At first: for the wonderful performance of white Canadian bread! For the pictures!
Secondly: I just can't get out of a semi-faint state!
Something needs to be done - there are absolutely no thoughts about bread technology.
Kisses, even virtual ones, are not enough for me right now!
I am left alone with my own bread.

P.S .: I'll leave a tip - a recommendation.
It will be nice to sprinkle the surface of the loaf with sugar - sand before baking.
You will not recognize your favorite bread by its taste and appearance.
nakapustina
AXIOMA , do not scold, last night I baked this bread in HP. First, on the "pizza" program, I kneaded flour, fresh yeast 7 grams, sugar, turned it off, waited 30 minutes, and then on the "main" one, added butter and everything according to the recipe, though I turned off the HP before baking and the dough stood for another 1 hour (for me it seemed that it had risen badly, it is still cool here), then baked it on the "baking" program. I cut it this morning. The crust is thin, the crumb is airy, I would even say that it is tender. In short, it is very tasty. When I have time, I will try to bake in the oven, but I am very pleased with the result of baking in KhP. Thanks for the recipe
White Canadian bread (oven)
Crochet
Vitaly, and you baked this bread only on dry yeast, haven't you tried it on fresh yeast?

And another question, what is the consistency of the dough?

250 ml. water + 75 ml. oil for 320 gr. flour ... for some reason I remember the pancake dough ... well, maybe ropes just a little bit thicker ...
Axioma
Quote: Krosh

Vitaly, and you baked this bread only on dry yeast, haven't you tried it on fresh yeast?

And another question, what is the consistency of the dough?

250 ml. water + 75 ml. oil for 320 gr. flour ...for some reason I remember the pancake dough ... well, maybe ropes just a little bit thicker ...

Hello dear Crochet!
I answer to 1th question. I have not tried to bake this bread with fresh yeast.
I looked at the technology and the recipe itself here:

🔗

I got it right the first time - and I am satisfied with the result.
To directly, not evasively, answer your question what was the consistency test after TWO! years ... I do not have such a phenomenal memory.
During this time I have tried HIGHLY many different recipes and not only bread ...
If this is important, then I will repeat the recipe literally in the coming days.
And we will continue talking about pancakes in detail.

But first I want to add on my own that I have never paid much attention to such an ingredient in the recipe that affects the moisture content of the dough, like vegetable oil, which contains ~ 100% solids.
It is worth considering the presence of a baking powder (chemical yeast) in the recipe - I suppose there is no need to remind you that this component is necessary! mix with flour. Without a doubt, the baking powder plays the role of a bleach here - that's why the crumb in this bread is so dazzlingly white.

akkkula
On my own behalf, I used to knead the dough in a bread maker and never watched the bun. There was no time. I was always satisfied with the result. The bar is similar to our St. Petersburg city (formerly Leningrad). Brackish. Under caviar is the most! Has baked oh-oh-many times.
Klementina
Thanks for the recipe. The children ate almost everything in the evening. Nice and tender sweet-salty crumb. Tiny crust. I added soda and lemon instead of baking powder. The color is snow-white, and the soda for my taste is felt in the trail. I will reduce it once.
The consistency I had was thicker than for pancakes, but the loaf spread a little in the oven when heated. And the bread turned out to be heavy, the holes are small. And the snow-sugar sprinkle is still incomparable.
We ate with butter and cocoa.
kuzea
Finally, I got to this recipe, I'm in a hurry to report Bread with an unusually white crumb! The taste of real bread from childhood, when the bread in the store was real, without chemistry The bars turned out to be airy, though they blurred a little during baking (I think the flour should be mixed a little more)
White Canadian bread (oven)
I show the place where the bars are glued as a cut, since the bread is still cooling down. I think that after cooling down there is hardly anything left for photographing, everyone is already walking in circles, waiting for it to cool down ..
White Canadian bread (oven)
I bring a huge THANK YOU to the author who posted the recipe on the forum! A wonderful recipe for excellent delicious bread.

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