n_lo
Thank you very much for the recipe. the roll is just a miracle.
I was very afraid that nothing would work out because and my cottage cheese was not soft but ordinary, and 2 eggs in a measuring cup had already taken 150ml, I added milk to 200, and then, during kneading, I added flour to the eye, and decided to add raisins , and forgot to put a light crust, it was baked on the middle one by default (though in reality the crust is much lighter than in the photo).
and although the smell from the bread machine was amazing, it was scary to open. but the result exceeded all expectations.
and looks and tastes just super! really resembles an Easter cake. very tender, cottage cheese is practically not felt, cognac in combination with vanilla sugar gives the bun a unique aroma.
🔗] 🔗
Iruta
Thanks a lot for the recipe. I baked it many times and it always turns out great. : girl_love: And what an amazing smell is when this bun is being prepared! The sides are really darkish, although I put the "light crust", but this does not affect the taste at all.
mom Julia
Yana, thanks a lot for the recipe (on page 1). I have a Panasonic SD-ZB2502 bread maker, they bought it only 5 days ago. But according to this recipe, I baked a cottage cheese roll twice already. My household is delighted! We eat for breakfast with great pleasure! Easter cake resting
Happiness
Yana, thank you very much for the recipe. The loaf turned out excellent, I took ordinary cottage cheese and added a bit of raisins, while it was baking, they almost choked with saliva, so they did not wait for it to cool completely
Irina F
Yana, thank you very much for the recipe! I can smell that it should be delicious! Baked, it's worth getting cold! Unfortunately I won't be able to taste it, but the smell is amazing throughout the house! Only I, such a fool, took 150ml of milk and plus 2 eggs, that's what carelessness leads to! In the process, I added 3 tablespoons of flour, but still, I was desperate until the end of baking. Well, in general, despite the slip, the bread is pretty cute, the barrel is ruddy, but the lid is flat! But I don't think it will affect the taste! I bet +!
Irina F
I can't take a picture, the guy is sleeping in the room where the camera is lying)))
Admin
Quote: Irina F

I can't take a picture, the guy is sleeping in the room where the camera is lying)))

And we will wait until they wake up ... I really want to see the photo!
Irina F
My princess woke up, woke up, only by that moment the eldest son drove in and took away some bread! But the view of the bread is simply awesome, ROMA, take our word for it! AND THE SMELL !!!!!!!!!!! MEMMMMMM !!!! It's a pity that I can't
Admin

Let's wait for the next ...
Irina F
kobrinchanka
Thanks Yana for the recipe. I laid all the products, and then got scared - do I need to put butter in the dough ... and while my "girl" -breadmaker kneads the dough, she ran to the laptop, but didn't seem to mess up anything, now I'm waiting for the result.
Elena Sh.
Hello! After reading all the pages, I did not see any information for myself. To cool down, do you need to leave it in the HP or take it out and put it to cool on the table?
Admin
Quote: Elena Sh.

Hello! After reading all the pages, I did not see any information for myself. To cool down, do you need to leave it in the HP or take it out and put it to cool on the table?

How come?

Quote from the recipe of the author of the recipe, 1 post topic:
After the signal, remove the bucket and leave it with the bread for 5-10 minutes.
Then shake out very carefully onto the wire rack. Brush the top with melted butter and sprinkle with powdered sugar.
When the loaf is cool, you can cut it into slices.
Elena Sh.
Quote: Admin

How come?

Quote from the recipe of the author of the recipe, 1 post topic:
After the signal, remove the bucket and leave it with the bread for 5-10 minutes.
Then shake out very carefully onto the wire rack. Brush the top with melted butter and sprinkle with powdered sugar.
When the loaf is cool, you can cut it into slices.
As I read it, thank you very much.
daniisha
Hello, I put cottage cheese 320 gr. And at the end of the program I didn't bake it, I rush between the oven and the cooling down HP ... What should I do in such cases? Or is it all gone?
Admin
Quote: daniisha

Hello, I put cottage cheese 320 gr. And at the end of the program I didn't bake it, I rush between the oven and the cooling down HP ... What should I do in such cases? Or is it all gone?

Turn on the oven at 190 * C and put the bucket in the oven - let it bake until tender

And how did you know that the bread is raw, what did you check?

Hot bread after baking is always very moist, wet inside, and you should not cut it. You need to wait until the bread has completely cooled down, then the crumb will be wet-dry, normal
daniisha
Thank you. at the end of the program, I opened the lid, and the top is completely white. Checked with a wooden stick-damp
Ratas Julia
Yana, baked this bread yesterday !!! I counted all the products for 400 grams of flour and still it came out of my bucket !!! It rises very well during baking! I have only one question !!! And this bread should be so soft right after baking. It was scary to turn it over and the roof immediately began to fall off, so I put it on its side to cool !!!! Is it correct? And the taste is excellent, moderately sweet, as my family loves.! Thanks for the recipe !. I will definitely bake and share the recipe with my mother !!!
natok
Tell me please! If I want to knead the dough in HP, and bake this particular bread in the oven, how should I knead the dough in HP? Set the program for the main bread, large weight and crust and calculate the time itself, until the moment when the KhP starts baking or set the dough kneading program and then bake in the oven? I just can't understand ((
Admin

It is best to knead the dough on the TEST program.

There are two mixing options:
1. bring the dough program to the end, 1.40 hours in time, including one proofing.
2. to bring the program only for kneading the dough, then turn off the Dough program, and do all the proving manually.

You can also knead the dough on the Basic (basic) program - but only kneading! Then we turn off the x / stove and set the dough by hand and bake bread or buns.

In any case, do not forget to track the balance of flour / liquid, bun, so that the dough is of high quality.
natok
Thank you so much!!! I did a batch on the main program. It turned out very airy)). Now I'm baking pastries for Easter))
Yana
Quote: Ratas Julia

And this bread should be so soft right after baking. It was scary to turn it over and the roof immediately began to fall off, so I put it on its side to cool !!!! Is it correct?
Ratas Julia, the bun turns out to be very tender, it looks unbaked, it "sways". But if you hold it a little in a bucket of a bread machine, then the structure becomes stronger, and you can shake out the bun. This is indicated in my recipe. You can apply the method as you indicated.
svet_atm
I'm with a report. This year, for the first time, I myself baked Easter cakes (as she said loudly), but one remained. Added nuts and dried cranberries. Super. Only the husband buzzes, he doesn't have enough sugar, and they are already tanned. Baked in the oven in cups. In general, thank you very much.Curd loaf in a bread maker
Lazy
Quote: Yana

the bun turns out to be very tender, it looks unbaked, "sways". But if you hold it a little in a bucket of a bread machine, then the structure becomes stronger, and you can shake out the bun. This is indicated in my recipe. You can apply the method as you indicated.
The loaf tastes great. Only because of its tenderness while it cools it loses its shape under its own weight, the side walls are crushed in (shook it out of the bucket right away). Pok per 400 gr. flour, and so almost no milk had to be added to the eggs (2 eggs = 110 ml. + 10 ml. milk).
Lazy
I want a beautiful appearance, but the roll is all crumpled.
Twice the bun after turning off the stove is large and fluffy, but even leaving it in the bucket for 5 minutes, it decreases. A "waist" appears, the roof drops, as if the air is being pumped out from the inside. When it cools down completely, there is no emptiness inside.There was such information that the "waist" is due to the fact that the baking temperature is low (which disappears) or long-term proofing. In SD-2501 the main program is 4 hours (baking 50-55 minutes). One could try the accelerated version, where the proofing is 1 hour, but there the baking is 30-40 minutes. May not be baked.
I will also try the usual cottage cheese, until now I took the cottage cheese mass, but it is thin.
vbnzzz
Tell me please! Vanilla sugar - 1 pack. how much gram is it? and that is, 10 and 25 and 30 grams
Yana
Dmitriy, for a Curd bun according to this recipe, one packet of vanilla sugar is needed - 8 g.
Here's one:

Curd loaf in a bread maker
Merri
Yana, thank you very much for the recipe! The bread is getting cold. Aroma for the whole kitchen. We are waiting in the morning!
Lazy
It turned out to be a beautiful smooth bun. And this is only after I replaced the curd mass with ordinary curd. So I thought that the liquid is too much.
Merri
Yana, it seemed to me a bit too much yeast, reduced it by 0.5 tsp. Raisins added ... I did a bit of fun.
Curd loaf in a bread maker
Curd loaf in a bread maker
And most importantly - how delicious!
And you will not think that there is cottage cheese! A wonderful bun, moreover, adapted to HP, which in my opinion is a big plus! Thank you!
In addition, I like this recipe more than the recipe for "Curd Muffins" from the book "From Borodino Bread to French Bread". I commented on it in the relevant topic.
Olga_n
Thank you so much for the recipe with adaptation to HP!
Stove Panasonic sd 2501, on 1 main mode (4 hours) - everything was baked wonderfully, nothing cracked and did not come out above the roof
IrinaL
Two days and, a rock on the forum, a recipe for a cottage cheese muffin for a bread machine, and finally, I found this recipe (a beginner, I'm still not good at it). I have Moulinex qw110130. This stove has two options - 700 and 900 grams. That is, according to this recipe, there will probably be a lot of ingredients. But she didn't count. She laid everything down. Here, I'm waiting for the result.

In the course of baking, I still made one mistake. At the end of the proofing of the dough, when the oven turned on for baking, I saw that the volume was only half a bucket, I got scared and took it out of the oven to stand still warm. Along the way, continuing to read this thread. And I came across the words "During baking, the bread rose ..." And then it dawned on me that I had panicked in vain. I returned the bucket to the stove. But the program has already been knocked down. Therefore, I put on the twelfth program, which this oven has "just baking." I chose a light crust and a time of 1 hour. Here I sit, watching. The bread has almost crawled out to the very lid. But pale. Until the end of 12 minutes.
If it is pale to the end, you probably need to put a medium crust and another forty minutes?
IrinaL
Yes. I put it on for another 40 minutes. It turned out a beautiful fried, not burnt crust. She took it out, it cools down. I did not get out of the bucket. So, just a little bit the center rose above the upper level. Strong. Apparently due to the increased baking time. We are all well fed now. Therefore, do not bother hot. But the smell is very pleasant! Butter and vanillin - a win-win aromatic combination! Thanks for the recipe! I will try to bake it on a medium crust and the standard time for baking bread in my oven (that is, the baking itself is an hour, not an hour forty, as it is now).
OlgaNCH
But I didn’t succeed. The bulka was not baked. The inside is damp. I read the entire thread again carefully. I correctly understood that milk should be added only to eggs to a volume of 150 ml?, And not + 150 ?, and butter should be added to the dough or just grease on top after baking? But I still ate the crust deliciously
Happiness
Quote: OlgaNCH

But I didn’t succeed. The bulka was not baked. The inside is damp. I read the entire thread again carefully. I correctly understood that milk should be added only to eggs to a volume of 150 ml?, And not + 150 ?, and butter should be added to the dough or just grease on top after baking? But I still ate the crust deliciously
For the first time, too, I did not succeed ... for a whole year I "matured" to a new attempt, and for several months now I have been baking and everything turns out great.
Milk needs to be added to the eggs, there is quite a bit of milk, but in the process of kneading I follow the bun, sometimes it turns out very cool, then I add a little milk
OlgaNCH
Quote: Happiness

Thank you, I understood about milk, but do you need butter in the dough?
clavicle
It rarely happens with me, came, read, put, baked. And then something inspired, and the cottage cheese was at home. I used kefir instead of milk, I hope it won't spoil the taste. Until the end of the program 3 hours. We are waiting.
Happiness
Quote: OlgaNCH

Quote: Happiness

Thank you, I understood about milk, but do you need butter in the dough?
Yes, you need butter in the dough
cry
Thanks for the recipe. I baked two rolls today, one with cognac, the other with Baileys. The child liked the roll with liqueur, the husband liked the cognac. I don't eat bread myself at all, so I start from the words of the household))))
Merri
I have baked such a loaf many times on different programs. The loaf is best when baked using the Sweet Bread program, it is the longest. I like to add raisins to a bun (a good handful), I treated them to them at work, they said it was just cake!
SebSeb
Yana, thanks for the recipe, my girls really like it! Could you give an original recipe from the book? Thanks again!
kuricapa
Thanks for the recipe! I just baked it, it's just something! I changed the recipe for gluten-free (rice flour + corn starch, rapeseed oil instead of butter, cream instead of milk, it just wasn’t there, I added water), the loaf went well, spongy and soft, I hadn’t eaten such delicious pastries for six months (I will make cakes according to your recipe)

🔗
🔗
_Piglet_
Very tasty pastries, cooked, everyone really liked it.

I took the usual, "hard" cottage cheese, I did not even immediately notice that the recipe was different until I looked carefully at the photo. I thought for a long time what to do, and added at random 40 ml of milk, everything turned out great.

I was very embarrassed by eggs with milk, because I broke 2 eggs into a glass, and there were already 130 ml, for a long time I could not believe that it was only necessary to add 20 ml of milk, and not 150, but it turned out to be so).

I tried to cook, replacing some of the butter with cottage cheese, but was disappointed with the result. The taste of the cottage cheese did not become more pronounced, but the roll, with a decrease in fat, lost its lightness and airiness.
Yaneska
Wonderful bun! Large (I forgot to weigh it at once - weighed about half) at least 1kg200g, lush, with a slight sourness. Can be used as Easter cake and baked in a round shape. Baked in x / p Panasonic 2502. Made changes: Milk + eggs + spread + sugar whipped with a whisk (somewhere I read the advice if there is a lot of sugar, then it is better to stir with liquid to avoid spoilage of a cotton bucket), 20g live yeast crumbled into flour (in Panasonic, the temperature is equalized first, it is necessary that the yeast does not come into contact with the liquid for an extra half hour). The roof blew up a little, I think next time I will slowly reduce the amount of yeast and try to make it on dough. Cottage cheese put 5% not soft, but from a square pack. Instead of brandy, she poured emulsion milk liqueur. I don’t pour raisins anywhere, my men don’t like them.
Curd loaf in a bread makerCurd loaf in a bread maker
I baked it by nightfall, did not dare to leave it to cool the whole night under a towel, I was afraid that the crust would dry out a lot, so I covered everything except the bottom on the grate with a bag. Therefore, slightly wrinkled from moisture. He cooled down on his side, as it was very large. I will definitely bake some more, took notes. Thank you!
Olya6789
Thank you very much for the recipe! I bake for the third time in a row! The first time everything was according to the recipe, but I added dried cherries. The second time I increased the cottage cheese by 50%, and without milk at all, only an egg, I added cocoa. They ate like a butter sandwich - a real cake! Delicious!!! Now I generally bake 200 g of cottage cheese and 200 g of flour (I have a small stove, the rest of the ingredients are calculated for 200 g of flour).
Scops owl
Thanks for the bun. I liked it very much. Here is my report, for some reason on the side?
Curd loaf in a bread maker
Arkady _ru
I changed a little, I wanted even less flour, but I had to fill it up decently (as much as 90g)
Flour psh. a / c 340g
Yanino cottage cheese 5% 200g
oil drain. 80g
2 eggs + milk 130g
whiskey 2 tbsp. l.
sugar 120g
salt 1 tsp l
Saf-moment yeast for baking 1.75 tsp

Whiskey didn't have to be added. Since I don't drink, I took it from my wife and daughter out of harm.
I was surprised by the long rise in the baking process. After the second proofing, there was almost nothing to look at, and in the baking process it doubled. I baked on a light crust, but the top was so pale that 5 minutes before the end I switched to baking 10 minutes with a dark crust. I think in my case it was necessary to initially bake on the middle one. Apparently the thermostat is so calibrated. But Borodinsky on a dark crust turned out to be normally fried.
I had a mistake when baking mixes with corn and buckwheat before that in overexposure in the second proofing, because I prolonged it by 21 minutes (three pauses with subsequent auto-removal) and on it it reached the size of what now happened after baking ... Everything seemed to be not rising as it should ... The roof fell, essno, in the baking process, rising very beautifully and for joy ... but alas. Furnace Supra BMS-250. Baked like 1000g. After a rest at the exit 860g.
Now it is cooling down. I'll try it on cognac again and buy a bottle. It seems to me that I will have to bake it often ... Only now I will add more cottage cheese and try it with corn flour. And you can add nutmeg.

Curd loaf in a bread maker Curd loaf in a bread maker

Impressions: this, of course, is a roll, not a cake)) It would be better to grease the top with butter 10 minutes before the end of baking - maybe it would have fried more, and the sides were lighter. Seemed dryish and not very sweet. But, as they say, there is already something to start from, for which many thanks to the author. Like any other recipe, it can be performed with variations, choosing according to your taste. I will not use vanillin next time (it comes in yeast for baking); I didn't feel whiskey, but I already bought a bottle of a skate - enough for a cupcake to feel it. There is more sugar and cottage cheese, less flour, you can also try semolina. That’s what I’ll do, after we eat this one.
aquamarin
So I made a bun according to this recipe, apparently a little too much liquid, the cottage cheese was thin. It turned out with the waist I took out the bucket, let it cool in it, while it cooled down, dropped it. But delicious, we will repeat, to achieve beauty. And next time I'll put more sugar, we love it later.
Elven
Thanks for the delicious bun! Baking 350 gr. flour.

Curd loaf in a bread maker Curd loaf in a bread maker
Kamena
Yana, hello and prosper!

Thank you for the delicious bread-kulichik. With a creamy taste, IMHO, it looks like a Sverdlovskaya bun (according to Soviet GOST standards).

Hell on "01", "L", "Light" ("Panasonic 2501"). "L" - as it reduced the amount of cottage cheese (200 gr "Piskarevsky" 5%).

2h l. yeast ("Saf-moment" - "red")
400 gr flour.
120 grams of sugar and 2 tsp. vanilla sugar.
3/4 tsp salt
80 grams of butter - in pieces (room temperature).
2 tbsp. l. cognac.
2 eggs (without shell) weighed - 120g. (!!!) Art. l. I added milk at the beginning of the batch (well, as without milk)). ) ... and)) Art. l. flour.

The top of the bread turned out to be "playful", since I did not check the "bun" before baking (and did not smooth the surface of the dough).

I shook the bread out of the bucket after 10 minutes. - waist! The sides are "tanned" more than the top. I did not lubricate with oil.

Next time I will try the oven in size "M" (how Elena Bo their Easter cakes). Or I'll take it out 5 minutes earlier.

Thank you again. Sincerely. Kamena.

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