Viennese dough-based bread (bread maker)

Category: Yeast bread
Viennese dough-based bread (bread maker)

Ingredients

Egg 2 pcs.
Milk 60 g
Fresh yeast 8-12 g
Sugar 1 tbsp. l.
Salt 0.5 tsp
Butter 50 g
Flour 300 g

Cooking method

  • Mix eggs with milk, sugar and yeast and leave for 12 hours.
  • Then pour into a bucket of CP, and add salt, soft butter and flour. a crust of your choice.
  • If you want a dense bread, like a loaf, then put 8 gr. yeast. And if more airy, then 12 gr. Eggs + milk = 165 gr. Salt can be put in 1 tsp, but I like it better with 0.5 tsp.

Cooking program:

Mode

Note

With this bread, delicious sandwiches with cheese, or butter and honey. But the bread itself is unsweetened.
When the bread has cooled, cut a piece and inhale the aroma. How is it?
Bon Appetit !

PS: In the photo there are breads with 8 gr. fresh yeast.

Qween
This bread has a wonderful structure and crust.
In the oven, both a loaf and a braid will turn out great. And in a day or two this bread "ripens", and I like it even more.

It is quite possible, for a change, to replace some of the oil with sour cream.

I wish you not to be disappointed in this recipe, after cooking!


Crochet
Qween
Here is how I promised, I show:

Viennese dough-based bread (bread maker)

Cutter:

Viennese dough-based bread (bread maker)

Only a loaf gave a savory crack on one side, but mine adore such loaves ... with a crack. I liked the taste very much, the aroma is generally a song, words cannot convey!Qween , thank you very much ... I will definitely bake more, and more than once!
Dolli70
Qween Unusual bread! And the smell, ahhhh ........ The neighbors say that I torture them with extreme cruelty Thank you very much! Wonderful recipe
Crochet What a handsome man!
Stern
Tinyaaaaa !!!! Mind-blowing bread !!! 🔗
Quote: Qween

Stеrn This bread has a wonderful texture and crust.
In the oven, both a loaf and a braid will turn out great. And in a day or two this bread "ripens", and I like it even more.

It is quite possible, for a change, to replace some of the oil with sour cream.

I wish you not to be disappointed in this recipe, after cooking!

PS: And how did you make the buns? And what did you dislike about them?

So, I want a loaf! 🔗
Therefore, I load the dough and other products into the HP (I take 12 grams of yeast) and put it on the "dough" mode. In this mode, my HP raises the dough 1 time. I let the dough rise a second time, form a loaf, let it distance, grease it, make cuts, bake at 180 degrees. Right?
Z. Y. I don’t want to remember these buns. The dough is too dense, not airy at all. I took the simplest recipe and just changed the technology. Apparently, there was a lot of flour and yeast.
Gingerbread
QweenThank you for adapting the Viennese dough technology to the bread machine so clearly. After my "manual" failed baking, I am elated with the hope to bake bread from this dough. I'll start on Saturday. My attempt # 2
Qween
Quote: Stеrn

So, I want a loaf!
Consequently, I load the dough and other products into the HP (I take 12 g of yeast) and put it on the "dough" mode. In this mode, my HP raises the dough 1 time. I let the dough rise a second time, form a loaf, let it distance, grease it, make cuts, bake at 180 degrees. Right?

Stеrncertainly correct.
In my HP, too, "Dough" with one rise. And I do that too.
Dolli70, to your health !!!

GingerbreadI hope this attempt # 2 will be successful.
But do not forget to check the batch. In this case, the dough should be a kolobok, without smearing below.
Good luck!
Gingerbread
Gingerbread, I hope this attempt # 2 will be successful.
But do not forget to check the batch.In this case, the dough should be a kolobok, without smearing at the bottom.
Good luck!


Qween, about! It's as clear and military as I like.
Thank you.

Stern
I sincerely recommend to all forum users!
How not to bake such a yummy ?!
Bread smells like childhood, joy and summer!
And how handsome he is! Viennese dough-based bread (bread maker)

Viennese dough-based bread (bread maker)
Barefoot
Good day! Can you please tell me how much dry yeast is needed for this recipe?
I am a beginner baker. I just bought a bread maker yesterday. There is only dry fast-acting yeast. And I really want to try this bread.
Stern
Barefoot , welcome to our forum!

I would not advise you to use fast acting yeast in this recipe. In 12 hours, the dough on such yeast will peroxide.
Barefoot
Thanks for the quick response. Does it have to stand for 12 hours? If dry yeast is faster-acting, then maybe it is not necessary to withstand so much?
Stern
If you can keep track - no problem.
Ali4ka
I managed to do it on dry. I put 1.5 spoons of Saf-moment. The result is very good. The leaven withstood 10 hours. I would have held 12, but I read this post in the process of aging and was scared. The bread is very tasty and has grown well. But I would have made more kneading, a very small loaf for such a delicious bread
Khivrya
and what mode? usual? and what to do with the dough? should she stay warm? Can I learn more for dummies?

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