Hungarian bread in a bread maker

Hungarian bread in a bread maker

Category: Yeast bread

Kitchen: Hungarian

Ingredients
Yeast	1.5 tsp
Flour	510 g
Paprika (dried sweet red pepper)	15 g
Dried tomatoes in oil, pre-dried from excess oil on a paper towel	12 halves
Salt	1.5 tsp
Sugar	1.5 tbsp. l.
Tomato oils	1.5 tbsp. l.
Water	330 ml

Cooking method

• everything is laid in the order prescribed by the instructions, the tomatoes are in the same place, in the liquid queue, I don't even cut them-I stir them when kneading. If the tomatoes are poorly glazed, you may have to add a spoonful of flour, although I tried to foresee this.

Note

It is certainly not Hungarian, but just my variation on the paprika bread served as goose liver toast in Budapest
Very good for soups.

Similar recipes

Wheat bread "Hungarian" (oven) (Omela)

Wheat bread with paprika (Iskra)

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[Bagel]

This recipe made a good bread!
My tomatoes were processed in the microwave and turned out to be dried, as it were.
On my own (rather from another recipe) I added a little Gouda cheese grated with "straws".
I chose the French regime, but in vain!
I look, he still has 25 minutes to climb, and he got the bucket to the top! I had to turn off the program and turn on "baking" for him.
Here's what happened:


The smell was breathtaking!
Taste .... no words!
Thank you, Bagel! I liked the bread, and the very THAT for the soup!

Tell me what to do with tomatoes. There are no dried or dried ones. Where to look, I don't know. Maybe you can come up with something fresh, bake in the oven or something else? I really want to bake such bread.

I think you can dry fresh tomatoes in the microwave, or just put fresh tomatoes, reducing the amount of water.

I peeled the fresh tomatoes, cut them and sent them to the microwave. I have a maximum power of 700 watts. After 5 minutes, I drained all the liquid and for another 3 minutes. They turned out to be dried up.
The result is delicious bread

And this is my first puncture, although I have already successfully made more than 10 recipes.
The flour from the bottom didn't even get wet, it turned out to be an inedible mess.

Shl. I used new untested yeast. Maybe they failed.

I peeled the fresh tomatoes, cut them and sent them to the microwave. I have a maximum power of 700 watts. After 5 minutes, I drained all the liquid and for another 3 minutes. They turned out to be dried up.
The result is delicious bread

Viki, or maybe a couple of questions:

1. What size did you sell?
2. What is the baking program?
3. Are the tomatoes big, small?
Almost dry or very wet?
This recipe is a direct challenge to me - the first puncture!

[Folko]

The first time I tried it in "French" and understood - in vain. Now I bake it on "basic". I definitely add at least a little grated hard cheese - it tastes better for me. The weight is 780-830 gr. Depends on the amount of cheese.
Folko, do not give up, try again, but with proven yeast. This bread is worth it!

...
I take 2 medium-sized tomatoes, but ours are better, imported ones are a lot
...

Two tomatoes?
And I am as a pioneer - the recipe contains 12 halves, so I am 12 halves
That is, 6 medium sized tomatoes.

Thanks, I will fight

So I saw on sale these tomatoes, which are halved in oil. They are tiny and the jar is tiny, but the price is huge.
So I tried to repeat the contents of the jar on my own. Two dense such tomatoes after entertainment in the microwave resembled TO in quantity.

Even before the New Year, I bought dried tomatoes in the store.

And of course I tried to make this bread.
I took 10 g of fresh yeast, sunflower oil, and part of the water, 80 milliliters, replaced with whey. A handful of tomatoes, cut into pieces, soaked for 10 minutes in boiling water, then drained the water and dried with a napkin.
Here's what happened.




It went up perfectly, delicious. Of the "shortcomings" I would note that the bread turned out to be sweet. Dried tomatoes taste like raisins. So for soups and sandwiches somehow not very ...

Eh. And for me it failed 2 times in a row.

Instead of 6 dry tomatoes, I took 2 ordinary ones. Dehydrated in the microwave.

Total.
The bread failed, the bottom of the flour is not all wet. The body itself is conditional edible: dense, clayey. I threw it out.

From the same yeast, flour, water I make other recipes - everything is fine.

I don’t know about dehydration of tomatoes in the microwave, I ought to try it, but I don’t think it’s all about the product bookmark, Folko. Something is wrong with these dehydrated LaraN tomatoes, those tomatoes that are without oil, they are sweeter than those in oil, although I do not get dessert right with those and others .. the last time I did it at all roll, that is, the dough with paprika separately, and the tomatoes in the filling, it was delicious .. but they are not sweet for me .. they are sour salty ... thanks for baking my bread

The bread is really delicious!

It looks like these dry tomatoes were made from very ripe ones, or maybe they were candied? ... Probably, it was necessary to cut them smaller. And then these sweet pieces with sausage somehow do not go well.
Or use it in Easter cake instead of candied fruits ...

yes, if it’s very sweet, then it’s not very good with sausage .. but from the foie gras, it’s the most from the last trip to Hungary pinned 2 kilos, now I fry it periodically .. and my husband eat it with this bread, sweet wine and (oh horror, horror mother-in-law strawberry jam))) I still love Hungary .. but this is so, a lyrical digression, and so, I have it quite soup bread, or maybe it's paprika by the way?

I still love Hungary .. but this is so, a lyrical digression, and so, I have it quite soup bread, or maybe it's paprika by the way?

Yes, Hungary is great! I have been there 2 times.
And there was a little paprika in the bread, less than in the recipe, about 8 grams.
Sweet tomato slices

[Bagel]

Bagel !!! All I can’t deserve to say thank you for the bread, although it is one of the constantly baked. Very suitable for soups !!!!
This bread in toast is very tasty !!! Well, just super!

On health, I don't have dried tomatoes now, I just bake with paprika, the color is too beautiful

Please tell me, is dried sweet pepper ground? or in pieces? ..

Hello everyone! Why are tomatoes in bread? If for taste, so, maybe tomato paste will do? In baking, I am a complete layman.

Hello everyone! Why are tomatoes in bread? If for taste, so, maybe tomato paste will do? In baking, I am a complete layman.

Well, don't tell me. Fragrant dried tomatoes give wonderful color and aroma and taste. Tomato paste will give only color and acidity, and yeast does not need that much, it will acidify bread

The main thing is not to dabble with tomatoes, correctly transfer my chopped halves into dried halves ...

Girls boys! I never had tomatoes in oil, all the time I bake on dried ones ...
Everything is strictly according to the recipe and flour and yeast and liquid, only 15 grams of dried paprika + 15 grams of dried tomatoes. olive oil 2 tbsp. spoons.
The loaf is always high, the roof is convex, beautiful, the crumb is orange interspersed with pieces of paprika. the taste is super !!! especially suitable for toast
I try to buy dried paprika and tomatoes from Tajiks for future use, from those who measure out with spoons ..

Aunt Bes, do you need to soak them?

I do not soak, I just sprinkle it with a spoon on top of the flour, it has time to disperse. I have finely chopped paprika (0.3x0.3 approximately), and I generally pass tomatoes through a blender, as if large fraction powder ..

Here ...

Masha! Well done !!!! What about aromatics? And try it in a toast!

Auntie Besechka pasibki .... Tomorrow we will definitely try toast and so on .... aromatic it is for sure ... we haven't tried it today. because it was baked just before dinner, and it was accompanied by buckwheat and rye-custard
I really didn't have dried paprika, I took ground and dried carrots, I think it didn't get any worse, well, tomatoes, of course ...

My favorite bread! Thanks for the recipe!

Thank you so much for the recipe ... awesomely tasty and aromatic bread!

I baked this bread, it turned out beautiful, tall and fluffy, although the top turned out to be "crumpled", now after reading a lot of information, I would add more flour, but these are nuances and I will adjust the recipe when baking again (and it will be). The bread is hot, very aromatic; when it cools, a slight aroma and flavor of tomatoes remains. And since I stocked up with tomatoes, the bread is just right. Thanks to the author of the recipe.

I made it, I really liked the bread! I only slightly changed the additives - instead of tomatoes in oil I used tomato powder, and I took part of the paprika coarse, and part (about half) finely ground.
The roof fell off a bit, but I think I overdid it a little with the yeast.
Thanks for the recipe!

Aroma - no words I have thanks for the recipe. Baked with dried tomatoes and paprika.

I want to bake such a piece of bread, but I only have ground paprika, can I use this or is it not right? And my tomatoes are dried, I probably need to soak them, they are quite tough, will not scratch the shape? Please tell me someone)))

I didn’t wait for answers to my questions, I baked it at my own peril and risk))) Everything worked out great, just next time I try to put 20 grams each, and the pepper is still dried in pieces and not ground, so probably the taste will be felt better. And so the color and aroma ... super bread))) I added dried tomatoes, did not soak.

[Larra]

Larra, I use these and do not soak:

[Ludmila]

Ludmila, thank you, I also bought these, next time I will do everything as it should be, but everything worked out with ground paprika, only pieces in bread are not found, but it is still very tasty)))

[Larissa]

Larissa, everything works out in our bread makers

I also want to say thank you, very tasty bread! Made exactly according to the recipe, only without paprika. Tall, handsome, tasty

Thanks for the recipe
I liked the bread
The husband is delighted
Diluted the Siberian rainy morning with a piece of sunny Italy
But tomatoes drown out the taste of paprika
It seems to me that dried peppers and exclusively parmesan in pieces are better suited here.















The gingerbread man needs to be made a little steeper than ordinary wheat



Cheese melts and gives excess moisture



The dome turned out to be a little wavy



But in general, the bread is fragrant



air



the softest

made this bread! the family liked it. Thanks to the author!



The only thing, I put 10 grams of pressed yeast - a bit too much. The proofing time had to be shortened and the roof was "blown off". I'll take it into account next time. I will repeat - delicious!

I continue to "play" with the recipe for this bread - my husband really liked it. This time I warmed the paprika in oil from sun-dried tomatoes (they were sold in a jar in oil) and introduced it 10 minutes after the start of the kneading.

The color of the bread changed to a more "paprika-tomato" color, which made me happy. True, the roof was blown off again - I did not have time to catch it on the proofer

The roof may be ripped off by an excess of yeast.

[Nastasya78]

The roof may be ripped off by an overabundance of yeast

Nastasya78, Anastasia, nope ... 8.36 grams of pressed was today. From an overabundance of molasses, I suppose ...In general, I am working on achieving ideal proportions. I liked the bread very much. And besides, he made a splash at my husband's work, so he, with a proudly protruding chest, ordered him to continue baking this bread regularly

If you like this bread so much, try adding dried chunks of pepper instead of tomatoes. Paprika drowns out the taste of tomatoes, but dried pepper pieces are much more suitable here, it seems to me. Well, that's just for my taste, maybe. Sometimes I also put dried onions with dried carrots in the same bread (ready-mixed). Sometimes, instead of the usual paprika - smoked. You can pump from the smell ...



And with dried pepper, the bread is also elegant! Pieces of something multi-colored - yellow, green, red, orange.

[Anastasia]

If you like this bread so much, try adding dried chunks of pepper instead of tomatoes.

Yeah, Anastasia, somewhere above (in my opinion, yours) and read about it, threw this dried pepper into a basket on the Amazon - you need to buy it out ... For me the most important conclusion today is that if you warm it up in oil, the aroma is better revealed by the spices - in this case, paprika ... It remains only to remove the sample from the bread, but the smell was much more expressive during baking.

Thanks for the advice!

You are right, the taste of the spices is revealed when heated. Still, try smoked paprika. She already has a very expressive scent. You will not need to heat it.



We sell dried peppers in pieces directly in stores, the "Prypravych" company, if I'm not confused. And dried onions with carrots from the same company. But paprika borax on the market for southern nationalities ...

Still, try smoked paprika.

I brought smoked paprika from Spain ... It is great ... I can already imagine ... But then I will add Parmesan to it in bread, and of course not 15 grams of paprika for sure ... And it will be a different bread, but still inspired by this recipe

We sell dried peppers in pieces directly in stores, the "Prypravych" company

Nastya, I'm up to you ... I barely found it on the Amazon

What are you ... Our town is small and provincial ... I could not buy malt in the city for six months. You will not find kvass in dry winter either. I ordered from Moscow by mail from the firm "Pudov". Something like this ... But with yeast in general, the trouble. It's a holiday for me when fresh yeast appears in the city. When there is no yeast, I don’t bake bread at all. It happens that two weeks of downtime ...

When there is no yeast, I don’t bake bread at all.

Since we are already talking about yeast, I was surprised to find out only recently that compressed yeast lives much longer than the shelf life declared by the manufacturer. MUCH! I bought two packs of 100 grams in December with a shelf life of 12/18/2017 and I still bake with them. Wrapped it in foil, put it in the coldest place of the refrigerator. It's okay for now. Never store compressed yeast in a lock-container - they need to breathe. And pressed cannot be frozen. This information may be useful to you.

Highly. I use dry yeast like Saf - moment or Pakmaia. I kept it on the refrigerator door. Now I store it directly in small bags in a dry dark cabinet. I noticed that after 3 - 4 months the yeast dies. The bread stops rising. We have to wait for a fresh delivery.
That is, you open the factory bag, pour the yeast into a foil envelope and store it in the refrigerator, but not in the freezer? I just clarify, suddenly what I misunderstood ...