Stagnation bar

[structure:]

Stagnation bar

Category: Yeast bread

Ingredients
Wheat flour.	1000 g
Water	500 ml
Salt	20 g
Sugar	20 g
Margarine	80 g
The oil grows.	1 g
Pressed yeast	20 g

Cooking method

• I baked it according to this recipe:
• Table loaf made of premium flour.
• In my translated version, it looks like this:
• the option may not be the most accurate, lay the error in both the plus and minus sides
• structure:
• - 1.75 tsp dry yeast
• - 500 grams of wheat flour
• - 1.5 tbsp. l. Sahara
• - 1.2 tsp. salt (in my case sea salt)
• - 40 grams of butter
• - 260 ml of water
• - yolk
• - vegetable oil
• preparation: We load all the components according to the instructions of the bread maker, and if we make a loaf, we put it in the "dough" mode, and if not, then in the "main" mode. Before baking, coat with yolk, and after baking, while hot, grease with vegetable oil.
• Bake at 180 degrees until the characteristic ruddy shade.

Note

For two years now I have not bought bread in the store, but it seems to me that this loaf is very reminiscent of "sliced", the one that cost 25 kopecks.

Photo by EffgeniyA

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Today I baked loaves (2 loaves came out of these products). Baked at 180 C for 30-40 minutes. The taste is awesome! Whether or not it was stagnant, I cannot say, because it was small in those days.
Only the problem was with slots. At what point is it right to do them? When will you form only or when will you leave?

[Ludmila]

Ludmila

Only the problem was with slots. At what point is it right to do them? When will you form it only or when will it leave?

I did this: formed a loaf, made cuts and proofed. And then (after proofing) bake

!!! Cool bars turned out !!!

[Loule]

Well, here's my loaf of loaf Very tasty, airy, with a dazzling white crumb!
Thank you Loule and Admin!!!



GypsyWell, well, you didn't give me a link before, otherwise my cross cut crawled during the proofing And what kind of tools my uncle has, I especially liked the cutting knife!

And we also sometimes buy loaves in the store ... to feed the ducks on the pond (sorry for our own bread)

From Admin-Lola I baked today loaf.
Oh, delicious !!! 🔗Yeah, it's not in vain that he is "stagnant" !!! 🔗
The recipe is simple, but the taste and smell is a miracle!
Now I will often bake it!

I threw 10 grams of fresh yeast, salt, sugar into a mug, poured water, warmed up this mixture and poured it into a bucket of a bread machine. Sifted flour on top, poured melted warm margarine over the flour. I put it in the "Dough" mode. I put the finished dough in a mold, made cuts and put it in a warm place for proofing. The dough has doubled. I baked in the oven (180 degrees, 30-40 minutes) in a bread pan (my husband "passes" all white bread through the toaster, and a real loaf will not go there in width). The bar inside is absolutely snow-white (these are my pictures, as always, leave much to be desired).

What a beauty you all have! But I’m just slowing down something: stir the dough in the oven, and bake in the oven or in the oven is a question of Lola. In principle, the stove interferes with me, it is clear that it will work in the oven. Porstite what messy wrote ??? Thanks for the answer.

I baked this bread in a bread maker, it turned out just wonderful.

[lira70]

lira70, Lola wrote in the first post that she tried to bake in a bread maker, at least I understood that
Here: "But I baked in the form of a bread machine - everything worked out."

And about the fact that the form will not be a loaf ... so what ?! The main thing is that it's delicious!

Take a look here:

https://Mcooker-enn.tomathouse.com/in...smf&Itemid=26&topic=643.0

Can you bake in a bread maker in an accelerated mode (in 2 hours)? Do you need to change the recipe?

and these are mine ...
baked in a bread maker too
Delicious!!!

[Lola and Admin]

Lola and Admin, Thank you!!!! I baked in a bread maker, everything worked out, it did not deviate from the recipe either in plus or minus. My conservative husband (salad can only be "Olivier" in a bowl, etc.) grinned this loaf with the words "Very similar to" New "(if you remember there was such a loaf) bake this one!" And in general, girls, what a happiness that I am thin (so far)!

I opened the Temka, saw and ... could not resist. Although we sell such loaves (at least in appearance), homemade is clearly better. In general, already in the oven. After proofing, I almost got out of the baking sheet, this is already a batonische.
Separately, I want to say about the dough ... No, it was not just not sticky, I wanted to touch and touch it: soft, tender and smooth.
I don't know what will happen after baking (I will definitely write), but I am sure that this dough has settled with us for a long time. Thank you very much for the recipe.

Girls, what's the difference how to cut? You can even braid it in braids. The main thing is delicious !!! Well done! ... I saved the recipe, I will also try and report. Another question for Admin. How much water do you need, or no water at all?

Girls, what's the difference how to cut? You can even braid it in braids. The main thing is delicious !!! Well done! ... I saved the recipe, I will also try and report. Another question for Admin. How much water do you need, or no water at all?

Water about 260 ml per 500 gr. flour, and adjust the bun. Lola adapted the recipe for a bread machine (see page 1)

Reporting: The bar turned out to be beautiful and very tasty. A little not as dense as I expected (the shape needs less, apparently, then it will be denser). The husband said that it would be hot more often ... the summer ends well, the results of recipe samples are not visible under the clothes
PS With such a quantity of dough, you can easily make 2 loaves.
And what else could not but please and surprise - this is the complete absence of the smell of yeast. The loaf smells like ... healthy bread

Girls, now I put the dough in HP, and then I read that some butter or margarine was previously melted, and I put the softened one. Will I have enough 260 ml of water or not enough? I wanted to leave for 2 hours now, but now I need to look after the batch, what if there will be little liquid?

[160 ml water]

Girls, now I put the dough in HP, and then I read that some butter or margarine was previously melted, and I put the softened one. Will I have enough 160 ml water or not enough? I wanted to leave for 2 hours now, but now I need to look after the batch, what if there will be little liquid?

I put in the softened butter.

And these are my yesterday's bars, very tasty.

I insert the photo for the first time, I'm afraid that I did something wrong.
Special thanks to Lola, I was able to insert photos thanks to her, having looked at the superkulinar website.

[Admin and Lola]

So I was honored to bungle a "stagnant" bread. I did it, however, in a bread maker. I liked the bread very much! I would like to applaud and shout - "The author! The author!". Admin and LolaThank you very much for the recipe. I had to add a little water, because flour turned out to be too much (y)

Today we ran out of loaf, and it's raining outside. And it dawned on me. But shouldn't I bake a loaf myself? Here is the result.
The loaves are really cool. Even my 81-year-old grandmother appreciated them.

What could this be? Today I baked this bar, absolutely everything is the same, but it blurred on the sides, it didn't work out exactly, and it cracked on the same sides, it didn't affect the taste, but the view ... also broke a little on the extreme cuts.
I won't even say that it was spreading - it was bloated. but exactly on the sides (as a pregnant woman turned out to be Merry.
And about Lola - that's for sure ... impeccable! Excellent !, and that's it.

And how can it be fixed so that it remains even and does not blur during baking?

What could this be? Today I baked this bar, absolutely everything is the same, but it blurred on the sides, it didn't work out exactly, and it cracked on the same sides, it didn't affect the taste, but the view ... also broke a little on the extreme cuts.

And how can it be fixed so that it remains even and does not blur during baking?

I add 1 tbsp of vegetable oil to this bread. l. instead of creamy. The dough for this bread should be slightly denser than usual. Add a little flour, the bun is a little denser and will not creep, which means there is too much liquid. And then now on the street and at home there is still a lot of dampness, flour can have a lot of moisture, it absorbs it from the air, and you still pour water as always. Pay attention and observe the kolobok.

The sides of the loaves burst from the fact that they did not distance well, and then rose sharply in the oven, lost elasticity and burst.

And how to do everything in a bread maker without taking out and baking in the oven?

Almost nothing.
You can only grease the lid of the loaf with yolk (before baking). And grease everything with oil after baking, taking out a loaf from a bucket - not a problem.

the option may not be the most accurate, lay the error in both the plus and minus sides


And how to do everything in a bread maker without taking out and baking in the oven?

Easily, everything is the same, only do not remove the dough from the oven, but leave it to rise, when it rises, turn on the baking for 60 minutes. It will not lose its taste.

Will it work completely in automatic mode? And what size should I put? (I have Panas 255)

Will it work completely in automatic mode? And what size should I put? (I have Panas 255)

If you do not smear the top with yolk, then there will be a full automatic. If you want airiness, start the French bread program. Smearing a finished loaf with butter isn't hard, is it?
Size - medium (for a simple program), because the size is not selectable in French.

I managed!!! HURRAH!!!
came out 2 loaves. seemingly a little did not work out (experience is still not enough in the formation of the dough), but the taste ...

I really wanted white bread! And that's just the recipe !!! I bake this bread in HP. There were 35 minutes of baking left, and it went up to the level of the bucket !!! This is the first time!! I wonder if it will be baked or not? I really want to !!
........................ ..............

Hurrah!!! : wow: It turned out !! Yes, so tall, magnificent, and the taste is something !! : wow: Have already eaten half of it !!! : DThanks a lot for the recipe !!!

Now I bake such a loaf in a bread maker, just decided to add fried onions (I bought it today at the All-Russian Exhibition Center) and cheese (parmesan) to it. The bread is higher than usual, and the smell is .......
The bread turned out to be wonderful: tall and fluffy, with a light smack of onion and cheese. Probably need to add more. I think that taking this wonderful recipe as a basis, you can make bread with all sorts of additives. It only makes him better. Happy

[Hope]

fried onions (bought today at the All-Russian Exhibition Center)

Hope, is there an unusual bow for sale? I thought that you were just adding fried onions, but the clarification of where exactly you bought it confused me.

It's just that this time I decided to try baking bread with ready-made fried onions. When I fry it myself, the bread turns out to be too fluffy, and almost no onions are visible in it. It all dissolves. And in the case of ready-made onions, it is still visible inside the crumb.

And here is my today's bread of stagnation times:



Water for 500 g of flour took 300 ml, otherwise everything was according to the recipe. Basic program, size L, medium crust. I didn't grease the top with an egg before baking, I just missed it. Delicious, just like the bars. Thanks again to the author.

And here is my today's bread of stagnation times:

Delicious, just like the bars. Thanks again to the author.

And for some reason I like the loaf more, it is somehow denser and ... not so dry or something, the bread is more dry and crumbles more, although it is also tasty.
And, of course, the store doesn't fit into my mouth anymore, I can't even eat it.

I also tried it, everything was exactly according to the recipe, but I got distracted and didn't control the kolobok. As a result, my loaf spread over the baking sheet and became "this height (5 cm), this width (probably 30)" ... So, with my flour, you need either less water, or the oven is right in the HP. But the taste is still wonderful !!!

Please explain for the teapot. Did I understand correctly, after I take the dough out of the oven, I need to:
1. Blind a loaf (or two).
2. Leave on the pan to distance. And for about a hundred times?
3. Make cuts and grease with yolk or vice versa? Or does it matter?
4. And immediately put into the oven.
It's just the first time I'm going to sculpt a loaf myself. And the question about proofing is especially interesting. In the bread maker, the dough will stand and rise.

Thanks to the authors who brought this recipe to the masses!
Delicious white bread!

I have a question for more experienced comrades:
What proportions of ingredients do you need to take to get 500 grams of bread? (I mean baked goods in HP).
The recipe bread for our family turns out to be too big, about 1000 gr.
We ate it together for 5 days, but we always want to have fresh bread, it’s better to start HP once again!

P.S. Just split everything by / 2, or what?

[Linka]

Linka, look in the instructions for the minimum amount of flour your bread maker kneads, my Panasonic is 300g., I recalculate all the recipes making up the proportion - the recipe requires 500g. flour and everything else, I calculate the coefficient 300/500 = 0.6, all the other components I multiply by this coefficient. Knead the dough with less than 300g. I haven’t tried flour, I’m afraid that the bun will not form.

I can't help but get lost. Today I bought a braid mold and here it is:


Now I'm making pictures with the camera, I need to charge the camera, But, I hope, everything is visible

I can't help but get lost. Today I bought a braid mold and here it is:

oh and krasotischa))))) and the form is silicone or metal?

Please explain for the teapot. Did I understand correctly, after I take the dough out of the oven, I need to:
1. Blind a loaf (or two).
2. Leave on the pan to distance. And for about a hundred times?
3. Make cuts and grease with yolk or vice versa? Or does it matter?
4. And immediately put into the oven.
It's just the first time I'm going to sculpt a loaf myself. And the question about proofing is especially interesting. In the bread maker, the dough will stand and rise.

Got it right)) I divide the dough into two loaves. I make cuts right away so that it would break with them already. By time - depending on the temperature in the kitchen - about 15 minutes on average.

oh and krasotischa))))) and the form is silicone or metal?

Silicone, I looked closely at it for a long time, I saw only one place, today I look, I took the last one. The only negative, there is no way to lubricate with an egg But on top of the oil and then anointed

[Celestine]

Silicone, I looked closely at it for a long time, I saw only one place, today I look, I took the last one. The only negative, there is no way to lubricate with an egg But on top of the oil and then anointed

Celestine, it is even possible to grease with an egg. When the loaf begins to brown on top, I take it out, turn it over (it will not settle!), Quickly grease it with an egg and bake it.

I have a question: If you replace the plum in the recipe. oil on vegetable and add 1-2 tsp. panifarina - these measures will help the bread stay stale longer?

This recipe always makes me 2 loaves. Therefore, from one I make a bacon roll (in the photo it is on the right)


and this is a cutaway roll

I also get 2 loaves - today I twisted one in the form of a braid:

I make one roll with bacon (in the photo it's on the right)

how do you make bacon stuffing ??? ....

how do you make bacon stuffing ??? ....

I took the idea from here 🔗... The dough for the "Stagnation Baton" fits well). The loaf itself is saturated with the aroma of bacon .. mmmm ..
and the idea is this - (so as not to wait when I will do, I take a photo from the site).From the photo you can see that everything ingenious is simple))