Bread with applesauce and walnuts (bread maker)

Bread with applesauce and walnuts (bread maker)

Category: Yeast bread

Ingredients
Water	2/3 cup (240 ml cup)
Egg	1 PC.
Applesauce	1/4 cup
Sugar	2 tbsp. l.
Salt	3/4 tsp
Yeast	1 tsp
Flour	3 - 3 1/2
Chopped walnuts	1/2 cup

Cooking method

• Add the ingredients to the machine in the order recommended by the manufacturer of your bread maker. Basic baking mode, medium crust.

Note

Photo Izum * ka

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[tanya1962]

tanya1962, with an initiative, with the opening of the topic !!!!!
I downloaded the recipe, thanks. What kind of applesauce should you lay? whether to make it yourself or baby from the store or some other tricky puree?

I take applesauce in baby food, it also happens with cream, the same will do. Try the bread really delicious.

I wrote a message on the day of the mess-accident, and I saw it, but now it is not ...
I baked this bread, I liked it very much, it seems to be rich, at the same time you can eat with soup, and so it is very tasty with butter or without anything.
Homemade apple puree from Antonovka, there were no walnuts at home, I used a mixture of hazelnuts, cashews, peanuts, almonds and sunflower and pumpkin seeds. I will bake more than once, I will try without an egg, although I tried the recipe for vegetable bread from the instructions for the bread maker, choosing apple puree as the vegetable puree. I chose the wrong one, I need to bake Tanya's bread! I think that this bread will be at the forefront of us.

Pour nuts immediately or through a dispensary? (on signal)

I am very sorry, but in the recipe I forgot to specify 2 tbsp butter. spoons. I sprinkle the nuts right away, but it is possible after the signal without a difference. Deni I'm glad that you liked the bread, but I advise you to try it with walnuts, this is a completely different taste and the color of the bread will be pink-brown due to walnuts.

I tried this recipe.
Unfortunately I have some problems with it:
the bread turned out with a "torn" top, very dense, the loaf is smaller in size than it should be.
I suspect there is too much flour compared to the liquid.
The recipe costs 3 1/2 tsp (240 ml cup).
Help me please! Maybe I'm calculating something wrong ???
On this site I looked at the topic "Measures of the weight of flour", which says the following:

name mark of liquid, ml corresponding weight, g

premium wheat bakery 100 ml 65 gr
peeled rye 100 ml 55 gr
Korata:
whole wheat flour 100 ml 71 gr
sifted wheat flour 100 ml 55 gr
rye flour "Large" whole-grain 100 ml 50 gr
rye flour "Large" sifted 100 ml 56 gr
fugaska:
corn wallpaper 100 ml 65 gr
buckwheat flour 100 ml no information
oatmeal 100 ml no information
I began to count:
3 1/2 tsp = 240ml * 3 + 120ml = 840 ml
840ml / 100ml * 65g = 546g

I ask for help from more experienced bakers, because I am completely entangled in a cup. The main question: HOW MUCH GRAMS IN 100 ml?
And not the main question: How much flour is in this recipe?
I was completely "short-circuited"

First, take 3 cups of flour, and then add it better, it's just that the eggs are small and large, if you get more large flour. Next time when I do everything I will weigh on the scales. And I don’t know how much flour is in 100 ml and I don’t bother, if I need to take out the scales and weigh it, I check everything empirically. Indeed, in 100 ml flour can be morned and simply poured, and again there will be a difference in weight.

I began to count:
3 1/2 tsp = 240ml * 3 + 120ml = 840ml
840ml / 100ml * 65g = 546g

I ask for help from more experienced bakers, because.completely entangled in a cup The main question: HOW MUCH GRAMS IN 100 ml?
And not the main question: How much flour is in this recipe?
I was completely "short-circuited"

Take 1 cup = about 150 g of flour (wheat) at the rate, which means 3.5 cups is 525 g of flour. For 525g of flour, about 320ml of liquid goes, so dance from here.

I somehow specially measured a measuring cup of 250 ml from me (not from a bread machine), I poured flour there and weighed it in the first glass it was 135 g, in the second 140 g ..

Therefore, I am writing about... Probably depends on flour. Here the flour-liquid proportion is more important, however, as elsewhere.

In this recipe, liquids are normal in relation to flour. Puree 1/4 cup - 60 ml, water 2/3 - 180 ml = egg 80-100 ml and you get 320-340 ml of liquid.

[water 2/3 - 180 ml]

In this recipe, liquids are normal in relation to flour. Puree 1/4 cup - 60 ml, water 2/3 - 180 ml = 80-100 ml egg and 320-340 ml of liquid is obtained.

Apparently I also messed up with the water ...
I counted 2/3 of 240 ml is 160 ml (240/3 * 2 = 160 ml).
I was completely confused ... I was very upset ...
Before that I tried all the recipes in grams, but here the first recipe is in glasses and I got lost in three pines ...

Kosha, do not be upset, you will succeed. In general, the bread is high, airy and tender.

In this recipe, liquids are normal in relation to flour. Puree 1/4 cup - 60 ml, water 2/3 - 180 ml = egg 80-100 ml and you get 320-340 ml of liquid.

, and where you saw eggs 80-100ml, I have the largest chicken of the zero category called "village" and then papadals 60ml, and the 1st category is all about 50 ml.

[where did you see eggs 80-100ml]

, where did you see eggs 80-100ml, for me the biggest chicken of the zero category called "village" and then papadals 60 ml, and 1 category all about 50 ml.

I saw, and not only saw - I bought at a poultry farm, they are with two yolks, very tasty

And I also bought Extra and Derevenskie, I poured it into a measuring glass on purpose.

Previously, in the Moscow region there was such a PTF-state breeding farm "Smena", they had two-yolk eggs, and they were less than 100 ml. And now I don't know where they get such, if only imported or from grannies from a special breed. In the given recipe, 1 egg is indicated, and we are mostly urban people and eggs for us 50-60 ml is the norm.

I buy when I am not too lazy to go specifically or when I am driving past, at the Glebovskaya poultry farm - they are cool. Of course, up to 100 ml does not hold out, but 80 ml are definitely there. and one more time I bought giant eggs in METRO, in a package of 12 pcs. so they did not fit into the cells in the refrigerator, I kept them in a bowl.
By the way, I have been a village girl for 1 year and 1 month (from the moment I moved to my own house outside the city)

That's why I wrote 3 - 3 1/2 cups in the recipe. Of course, it was necessary in grams, but when I baked this bread, I was not yet registered on the site (I did not know that there was such a site) and did not measure on the scales, but everything was in measuring glasses (cups) as in the instructions for the bread machine.

Aha!
And my egg is smaller in volume! Standard, no more than 60 ml.
Conclusion: for the volume of liquid that goes in the recipe (60 ml puree + 160 ml of water + 60 ml of eggs), you need to reduce the flour to about 400-450 grams.
Or vice versa - increase the liquid for a given flour weight of 540 g.
Thanks a lot for clarifying!

One of these days I will try and be sure to tell you what happened.
Even in an unsuccessful execution, the bread has a very appetizing smell, I will fight to ensure that the form corresponds to the content.

By the way, I have been a village girl for 1 year and 1 month (from the moment I moved to my own house outside the city)

Happy, but here wait for spring to go to the country.

Now I bake bread according to the recipe.
Please tell me, here is the recipe in grams, I counted with cups for a long time:
flour - 435g
1 egg-65ml
puree-60ml
water-160ml,
everything else is prescription
The kneading began, at first I added 145 ml of water, the bun was spinning around the bucket, elastic, but not round, but somehow all uneven, more like a square one with scratches, as if torn. I began to add water to 160, absorbed everything, again elastic, fewer scratches, and even rounder. I have not tried bread yet, it is finishing baking.

I have a question: what does the elastic bun mean, but not round, but such as described above? Much flour? It's just that this is only my 4th bread, I can not understand in any way what it should be. Smooth-smooth as a ball?
Someone might accurately write the flour-water ratio.

Lyuska, I didn't understand. Did you add 145 ml more water to what is indicated in the recipe, or even 145 ml? In general, you need 180 ml of water + 60 ml of applesauce + an egg, that's all the liquid that should be in this recipe and flour 500 - 510 gr.

[tanya1962]

tanya1962, there is an open applesauce in the refrigerator, there is nowhere to go. It would just be in bread, but you can get confused and go crazy with these cups. How convenient it is when recipes are in grams, and the liquid is given like this - an egg + 60g. puree + water up to 240 ml. (all together, for example, 240 ml.) The recipe in cups sooner or later is doomed to spoiled mood of the forum reader and spoiled products
Who will translate exactly the recipe - thank you very much!
tanya1962, but all the same, thank you very much for the idea !!!

Zubastik You can measure 60 ml of applesauce there, add 180 ml of water, this is 240 ml + egg. It's easier for me to rewrite the recipe:

applesauce 60 ml + 180 ml water = 240 ml
1 egg
2 tbsp. spoons sl. butter, chopped into pieces
2 tbsp. l. Sahara
3/4 tsp salt
1 tsp yeast
500-510 gr flour
1/2 cup walnuts
Add the ingredients to the machine in the order recommended by the manufacturer.
I put the crust on for an average time of 3 hours 40 minutes.

I'm doing it right now, I already took a picture of a bun after the first batch.

[tanya1962]

tanya1962, Oh thank you!
I put the recipe in line! Now I think I won't get confused

Yesterday I baked this bread.
I took an egg with two yolks, the volume was exactly 100 m. L.
Puree - 60, water -160. Flour - 500 gr.
The gingerbread man was correct, the bread was VERY tall, light cream color, delicate nutty taste.
I liked it very much. Thanks a lot for the recipe! It is a pity that there is no fotik to show everyone this beauty.

Viki I'm glad that you liked the bread.

How much I liked it! I forgot to write that I made mashed potatoes myself. The apples were baked in a microwave oven and were brazenly crushed with a fork in their own juice.

I also baked this bread! I liked it, I especially liked the color. It’s a pity I didn’t have time to take a picture. As I put the nuts in the morning, I immediately threw the nuts with flour - they were crushed as needed!

I read right now and realized that eggs are sooooo different. She herself somehow bought a tray from us - and there is EVERYTHING with two yolks and large ones.
Maybe for convenience - for the future - Write the volume of liquid along with the egg. Namely, break the egg into a measuring cup and add liquid. That is, if the egg is small, then the amount of water will increase and, accordingly, vice versa

[tanya1962]

tanya1962, THANKS again for the recipe! Delicious bread. Yesterday I wrapped myself up and mistakenly put in a whole can of puree (100 g), brought it to the required volume with water, and you know ... it turned out GREAT!

sounds tempting .. and if there is simply no mashed potatoes, and the liquid is replaced with apple juice (homemade 100%) ... what will happen?

Leska please. I also sometimes put the whole jar, it can't get worse, only better.
You can try Ale4ka with juice, but I think you need more flour, watch out for the bun.

sounds tempting .. and if there is simply no mashed potatoes, and the liquid is replaced with apple juice (homemade 100%) ... what will happen?

Ale4ka, everything will turn out great !!! I have been baking bread on apple juice for a long time ... True, except for nuts, I also add all sorts of different dried fruits there.

[tanya1962]

tanya1962, yesterday took "Babushkino basket - apricot", then according to the recipe. Color and taste

Leska, in principle, you can take any mashed potatoes, I made an apple-pear, I did not feel the difference.

Leska, in principle, you can take any mashed potatoes, I made an apple-pear, I did not feel the difference.

The difference is only in color, the taste is the same, but very tasty.

The color is influenced by walnuts and will not be affected by anything.

I have baked this bread several times already. The result is simply delight! Many thanks to the author for the wonderful recipe. I took apple puree for baby food, instead of water - whey. Yesterday the bread came out of the bucket, ready-made - approx. 22 cm tall. Delicate, soft, delicious ...Became our favorite. And the color is so cool - light lilac, or what?

Ferry I'm glad that you liked the bread, eat it for health.

Good day to all !!!
I tried to bake such bread yesterday. I will show two photos of this bread. Tell me where and what I did wrong. The bread turned out to be delicious (though today it doesn't taste the same as it did yesterday), but the look of the crust and on the cut, in my opinion, speaks of mistakes ...
P.S. I apologize if I ask for advice in the wrong place. Point where you want.

I am very grateful to everyone who responded in advance !!!

Here is a view of my crust


And this is in the context

Very tasty bread, and on the second day it was just as tasty and soft.
Thanks for the recipe. I will repeat it many times! Definitely!

and if you knew how this wonderful bread goes with a cup of coffee ...