Cream loaf

Category: Yeast bread
Cream loaf

Ingredients

Option I from Dr. Otcher. Sweet.
Liquid cream (drinking) 250 ml
Flour 500 g
Dry yeast 1 sachet (7g)
Sugar 80 g
Vanilla sugar 1 sachet (9 gr)
Dry lemon zest 2 tea. spoons
Salt pinch
Eggs 2 eggs and 1 white
For lubrication:
Yolk 1
Milk 1 table. the spoon
Option II with my changes. Unsweetened.
Liquid cream (drinking) 250 ml
Flour 520 g
Fresh yeast 12 g
Sugar 30 gr (2 measuring tablespoons)
Vanilla flavor a few drops
Eggs 2 eggs and 1 white
Salt 0.5 teaspoon spoons
For lubrication:
Yolk 1
Milk 1 table. the spoon
For sprinkling (optional)
Poppy or sesame

Cooking method

  • Recipe from Dr. Otter's Book "Baking Joy!"
  • I did not bake according to the first option, but the amount of yeast would be halved.
  • Dough mode. Knead the finished dough in the "kneading" mode, put on a surface slightly dusty with flour, knead a little more. Divide 2/3 of the dough into three parts, roll each part into a plait about 40 cm long and braid. Make a depression in the middle with a rolling pin. Beat the yolk with a fork and milk. Grease the loaf. Roll the remaining dough into three thin bundles about 35 cm long, weave a braid and put in the groove of the loaf. Brush with lezon and sprinkle with poppy seeds. Leave to stand in a warm place until doubled (oven 30 °, about 30 minutes).
  • Bake in a preheated oven at 180 ° (160 ° convection without preheating) for about 30 minutes.
  • Delicious and exceptionally fluffy loaf!
  • And if you put the dough in the refrigerator overnight ...
  • Cream loaf Cream loaf

Note

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Crochet
Sternushka
This is what you gave out !!! Braid! Yes, what !!!
But I don't know how to weave this ... But you can try, but what if I succeed ?!
Zolotse, the fat content of cream, as I understand it, is not important, right? I have an open package with 33%, I think they are good ...
Stern
Baby, thanks!
With cream this time, you and I almost coincided - my 30%.

NIZA
Stella, and I baked this loaf even before NG, I also noticed the recipe on your website.
And since before the holidays I cleaned the refrigerators and I had to add ice cream, which was bored in the freezer, instead of cream I took the melted ice cream. Sorry dear for making fun of your recipe. In the pre-holiday bustle, I first forgot to put it in the oven on time, and then just as irresponsibly forgot to get it out of there, as a result I got a tanned African-American loaf with a funky taste and no less funky smell.
I made a sweet version.
Yeast used dry fast-acting Lviv -2.5 tsp,
I loaded everything into the HP, turned on the TEST program, and, however, at the end of the program, I had a little dough, it stood for 20 minutes in the HP, while I was wandering about

Out of habit, I took a picture, if I choose at least some more or less worthy photo, I will expose it.

Stella, she decided to put out her dirty little one, just don't laugh

Cream loaf
nut
As promised - my braids Straight from the oven, it is very entertaining to weave them, the big one turned out right away, but I fiddled with the small ones, although the video spun in front of my nose five times in a row

Cream loaf

Stellochka thank you very much

God knows I tried very hard Small, of course, clumsy - well, as I could - the main thing is that it's very tasty with tea or coffee
Lozja
Stеrn,
And I'll make Mona according to the second recipe, without any zest and dry yeast, just increase the sugar to make it sweet? Will it make something delicious?
The braids are very attractive, but I'm not always friends with dry yeast.And drinking cream - STE which is 10%? Such will go, right? But at us 33% cost so much in the store, sho I wouldn’t eat bread at all.
And another question, do you need to heat the cream somehow? Or in what do we dissolve the yeast? No HP, I will knead manually.
Stern
Lozja , of course, do it calmly according to the second option, increasing the amount of sugar and on the cream that you have.
Once kneading with handles, grind the yeast with a spoonful of sugar so that it flows, dissolve in warm cream, add the remaining sugar, eggs slightly beaten with a fork and gradually add flour (it is better to leave a little for regulation).
Lozja
Cream loaf

I am reporting. Baked, looks beautiful, haven't tried it yet, but it smells very tempting. Thanks for the recipe!
It took a little more flour than 520 g. There were only 190 ml of cream in the purchased box, I added another 60 ml of milk. The cream was 15%.
And yet such an opportunity happened to me - tore nafik completely my braid from one side. The oven seems to be heating evenly, I have not watched anything like this before.

Cream loaf

Special thanks for the video! There were no problems with weaving, - all my childhood I carried long hair, weaved ourselves and braids, and spikelets, and all kinds of different things.
Stern
Lozja, a braid of amazing beauty!

And usually breaks when there is too much flour.
Lozja
Quote: Stеrn

Lozja, a braid of amazing beauty!

And usually breaks when there is too much flour.

Thank you!
I confess, I added a little flour, it's hard to knead such a sticky dough with your hands.

Another question arose. The braid is very tasty, but I have a point - I don't like protein in yeast dough. What do you think, you can try to make on only yolks, reducing the amount of flour a little? Am I going to spoil the original recipe a lot?

Today I ate my braid with butter - gorgeous! I just comprehend this science, I learned how to bake bread, loaf, now we can also wicker.
Amiga
Stella, I want to make a braid this weekend, and I have a question about the refrigerator. I understand correctly - the dough mode in HP is 2 hours 20 minutes, then in a bowl and under a plastic wrap in the middle compartment of the refrigerator. And then, having taken it out of the refrigerator, there is no need to strain it again, just make a bar and strain it by 30 degrees?

Girls who have not watched the video in this thread - look, you will not regret it! Class !!

I just noticed that I have 10% cream. Probably better not to risk it and run for 30% tomorrow?
Stern
Quote: Lozja

What do you think, you can try to make on only yolks, reducing the amount of flour a little? Am I going to spoil the original recipe a lot?

Sure you may! On some yolks it will be even better!

Amiga, 10% cream will be good too.

You misunderstood about the refrigerator. If you want to put the dough to rise in the refrigerator, then you need it just knead, do not defy. It will rise in the refrigerator. In the morning, take it out of the refrigerator, let it warm up for 30 minutes, shape the loaf, let it stand until it doubles and bake.
Just one piece of advice is to put fresh yeast dough in the refrigerator. I don’t know how anyone’s, but with dry yeast, the dough in the refrigerator hardly rises.
NIZA
And I also baked rolls according to this recipe (sweet version), added more sugar, including vanilla, raisins, soaked in cognac - such rolls turned out to be just lovely. True, I had to add a couple of spoons of flour

Cream loaf
shu-shu
Thanks for the recipe. It was funny when she realized that she had forgotten to put in the butter, and the bread had already been kneaded, but then I checked the recipe, but there was no butter there. The first time I tried to bake without butter and liked it. The only thing, I baked braids a couple of times and all the time they turn out to be dense, heavy. Delicious, but I would like more airy bread or something. How to achieve?

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