Wheat bread "First-rate" (bread maker)

Category: Yeast bread
Wheat bread First-class (bread maker)

Ingredients

Yeast 1 tsp
Wheat flour 1 grade 350 grams
Wheat flour of the highest grade 50 grams
Salt 1 tsp
Sugar 1 tbsp. l.
Vegetable oil 1.5 tbsp. l.
Water 260 ml

Cooking method

  • I wanted to bake bread similar to the factory one, and that's what happened
  • I took as a basis a recipe from the book for x / p Panasonic "Ordinary White Bread", and slightly changed

Time for preparing:

4 hours

Note

This is my first independent recipe, so please, express your comments.

tatulja12
Personally, I have no comments. The bread is beautiful, worthy! I would bake one too, but we don't sell 1st grade flour, which is a pity. How did you like it? similar to the factory one?
mozes61
Quote: tatulja12

Personally, I have no comments. The bread is beautiful, worthy! I would bake one too, but we don't sell 1st grade flour, which is a pity. How did you like it? similar to the factory one?

The bread is similar to the factory bread, I really liked it, delicious with a crispy crust, only sunflower oil probably needs to be reduced, for example, 1-1.5 tbsp. l, and put a light crust, but this is not for everybody.
Crochet
mozes61
Very pretty bread !!!
And for what purpose did you leave 50 gr. premium wheat flour? Why not replace it with the first grade? Now I bake all breads (well, with the exception of butter, and even then not all) on flour of the first or second grade, the bread is excellent!
mozes61
Quote: Krosh

mozes61
Very pretty bread !!!
And for what purpose did you leave 50 gr. premium wheat flour? Why not replace it with the first grade? Now I bake all breads (well, with the exception of butter, and even then not all) on flour of the first or second grade, the bread is excellent!

I added premium flour for the sake of experiment, it turned out to be good bread, now I bake it in 1 grade, everything works out well too.But I tried baking quick bread, according to Elena Bo's recipe, with semolina, it turned out so badly, sticky crumb, not baked, probably
Crochet
Quote: mozes61

I added premium flour for the sake of experiment
mozes61
Ahh, then I see ...

Quote: mozes61

But I tried baking quick bread, according to Elena Bo's recipe, with semolina, it turned out so badly, the crumb is sticky, not baked, probably
What are you? And I have "Quick" bread from Elena Bo it turns out great ... I baked it on both first-grade and second-grade flour, the result is always pleasing!

mozes61
Today I baked "First-rate", only instead of water I used potato broth, the bread rose well, and it turned out to be just as tasty

🔗
mozes61
Today I baked bread with live yeast instead of dry, the bread turned out to be much tastier, I advise everyone!
Yeast 8 grams, just crumbled to the bottom of the mold, and then according to the recipe.
Tatiana S.
Quote: mozes61

Today I baked bread with live yeast instead of dry, the bread turned out to be much tastier, I advise everyone!
Yeast 8 grams, just crumbled to the bottom of the mold, and then according to the recipe.
I completely agree with you. I switched to live yeast a long time ago. And also a good dough is made with rice water.
mozes61
Quote: Tatiana S.

I completely agree with you. I switched to live yeast a long time ago. And also a good dough is made with rice broth.

I tried it on potato, but not on rice yet, I'll try. And as for the bread recipe, as a result of experiments with different amounts of flour, I reached the following ratio: 1-grade flour - 250 grams, premium flour - 150 grams, 8 grams of live yeast, as a result, wonderful bread!
Babika55
Quote: Krosh

mozes61
Very pretty bread !!!
And for what purpose did you leave 50 gr.premium wheat flour? Why not replace it with the first grade? Now I bake all breads (well, except perhaps for butter, and even then not all) on flour of the first or second grade, the breads are excellent!
But I can't get bread on 2 grade flour !!! Why? I've tried it three times. The result is one - a delicious brick. The gingerbread man is normal, and everything floats during the proofing. Help.
mozes61
How much of what do you put, and how do you measure all the ingredients?
Babika55
Quote: mozes61

How much of what do you put, and how do you measure all the ingredients?
I baked Italian from Admin. I weigh everything on the scales. I read everything about the bun. Before that, I baked on premium flour, everything worked out. She baked other breads with both bran and Hercules. But the bread from the 2nd grade did not work out.
mozes61
Try to bake the simplest bread with 2 grade flour
Babika55
Quote: mozes61

Try to bake the simplest bread with 2 grade flour
Thank you. I will still try.
addresat
I twice tried to bake bread from 1st grade flour. Nothing succeeded. Didn't fit, the crust was dry, the bread was heavy. The first time I did it on dry high-speed Lvivs, the second time on the living Record, in my opinion, they are called. I tried it on water and on serum. There are no problems at all with premium flour. Probably all the same the reason is the quality of flour. I will try to mix it with the highest grade next time.
Admin
Quote: addresat

I twice tried to bake bread from 1st grade flour. Nothing succeeded. Didn't fit, the crust was dry, the bread was heavy. The first time I did it on dry high-speed Lvivs, the second time on the living Record, in my opinion, they are called. I tried it on water and on serum. There are no problems at all with premium flour. Probably all the same the reason is the quality of flour. I will try to mix it with the highest grade next time.

Try not to HARDLY follow the author's recipe for flour and liquid! Make the dough soft, but not thin! Take a look at this topic and try to catch the consistency of the dough. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0

Grades 1 and 2 flours are considered heavy flours and require more liquid than wheat flour! Next time add a little more water to the dough when kneading, 1-3 tbsp. l. in fact softness
Tatiana S.
Quote: addresat

I twice tried to bake bread from 1st grade flour. Nothing succeeded. Didn't fit, the crust was dry, the bread was heavy. The first time I did it on dry high-speed Lvivs, the second time on the living Record, in my opinion, they are called. I tried it on water and on serum. There are no problems at all with premium flour. Probably all the same the reason is the quality of flour. I will try to mix it with the highest grade next time.
You're right, it's all about flour. This is a low-gluten flour. I once ran into one, and even took a whole bag. Even the dough on dumplings cannot be made normal from it, it floats. Then my mother-in-law helped me out: she took this flour to the village, saying that she would go for pancakes. Here, it seems to me, only the addition of panifarin or dry gluten will save. Try to add a little it to the premium flour, but you can't think of anything else.
Verunka
A beautiful bread turned out, even and ruddy!
I sometimes bake bread from flour of the 1st grade Uvelka (I came across a very good one) and the bread with it turns out to be so perfumed and delicious.
I'm getting my hands on this recipe too! Thank you !!!
Nastasya78
Thanks for the recipe! Baked it today. I wanted another bread, but there was no premium flour in the cabinet. I urgently began to look for a recipe with first grade flour. I found yours and was not disappointed. From changes: all flour - only the first grade (400 gr.). It took not 260, but 300 ml of liquids. I added about 3 tbsp. l. flour so as not to smear the bun. Well, on my own I added 6 tbsp. l. sunflower seeds (not fried). Well, my husband and I love seeds ... The bread is delicious. Soft, crusty crust, but crispy! The bread is perfectly sliced. Now I will not be afraid to bake only from the first grade flour. Flour was used by Belyaevskaya (Altai Territory). This flour is high in protein. Gingerbread man - classic wheat. My oven is Redmond 1910.




I didn't have time to take a picture of the whole roll. While she was putting the kids in bed, my husband “sharpened” a little less than half. It's half past eleven at night !!!




Wheat bread First-class (bread maker)




Wheat bread First-class (bread maker)




Wheat bread First-class (bread maker)




Sorry for the quality of the photo. The lighting in the kitchen is not important, but outside the window it is already pitch-black ...
danilvalen
Thank you for the recipe, only now you need to re-read the topic with jambs, the bun is very heavy, a lot of flour, added water. It seems that I looked in later when there was a rise, and just decided to crush it, it was a beautiful round one, and I looked into the baked roof on one side and blew up ...
Admin

You don't need to change anything in the recipe - this is the author's recipe and from the photo you can see that the appearance is good.

You need to monitor the flour-liquid balance during kneading, it is quite possible that your flour was of a different quality, drier - hence the dough turned out steep. It is enough to adjust it with liquid, the dough should be soft (but not liquid)
danilvalen
Admin, yes, I already read in the topic about the roof, most likely I added a little more water :-( .. I had flour for a long time, and at home the batteries are boiled, the humidity is low.
Bober_kover
Excellent bread, quite tall, slightly crumbled, the crust is thin and crispy)))
Wheat bread First-class (bread maker)
Wheat bread First-class (bread maker)

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