Omela
tiberius
Ksyusha, thank you very much for the recipe !!! The bread is delicious !!
In the process of mixing, I added 2 tbsp. l. kefir, it seems not in vain)) this is just my second bread in HP, the first one (though according to a different recipe) blew its roof off, it was apparently a tight bun .. There is not enough experience yet, but everything is ahead, I hope Thank you again !!

and here he is)

Bork. Delicious white bread
Bork. Delicious white bread
Omela
Anton, chic bread turned out !!! Congratulations!
mixban
An excellent recipe. Now, along with the "Cherkizovskaya" bun, this recipe is becoming a favorite in the white bread category.
Thank you.
Albina
And I bake this bread, then with semolina
Omela
mixban, Hurrah!!!
lyudmia
Omela, well, here I got to the masterpiece. My experience is approaching 10
Take the result according to your prescription. Well, this procedure is also interesting - observation of the kolobok. And how I want to try ... patience ... cools down

Bork. Delicious white bread

It was my Panasonechka who gave out this.
Omela
Ludmila, beautiful bread! Congratulations!))
lyudmia
Oh thanks. I tried very hard, but without sensitive guidance nothing would have worked - that's for sure.
Omela
lyudmia
Sawed up my masterpiece

Bork. Delicious white bread

The knife is serrated, but the blade is too short. How do you deal with your bread?
Omela
Nice crumb. A special bread knife should be, it is long.
lyudmia
OmelaHow long is it in cm?
Omela
I don't have it at hand, I can't measure it. Go to the topic about knives, there the girls showed theirs.)
lyudmia
Thanks for the tip, I ran to look
Gandalf
I've also been tempted by laudatory reviews about the subject in this topic.
I decided to try the "miracle bread", although I don't like pure white bread.
I prepared all the ingredients last night and launched my Rolsen 1160.
I'll make a reservation right away, I measured and performed everything in accordance with the recipe, with absolute accuracy, however, as always.
Well, what can I say, during the baking process the "hat" rested against the lid, of course the hat did not work out - it rose too much!
In terms of organoleptic properties, the quality of the bread is good.
I note that the laudatory odes to the taste of this bread, in my opinion, do not correspond to reality!
Taste, quite to itself, of ordinary white bread.
I do not understand at all how one can like the taste of pure white yeast bread.
However, here is a photo of this bread:

Bork. Delicious white bread Bork. Delicious white bread
Omela
Yuri, you have excellent bread! And everyone's taste preferences are different ...
Gandalf
Omela, thanks for the compliments!
Omela
Ivanovna5
Gandalf, Yuri, the bread is very beautiful! I'll go refuel my Panasik, otherwise I haven't baked pure white bread for a long time, although I am one of the lovers of white bread. Well, I don't understand the taste of rye and other dark bread. I bake only from the knowledge that it is more useful, but for the sake of my family. But I must admit that I have never been able to bake rye bread in order to be satisfied with it, but the white one is always excellent. I believe that the reason for my failures lies precisely in the rejection of the taste of black bread.
lappl1
KsyushaToday, for the first time in six months, I baked bread in KhP. There was no time to bother with bread in the oven, so in my bookmarks I chose the first bread of yours for HP. There was no time to watch all 27 pages of comments either. I threw everything into the HP and left to do my own thing. When I came to my senses, HP had been winking at me for a long time - they say, get the bread! Opened the lid and! Ksyusha, it is necessary to warn that the bread is like that - it rests on the roof! I barely photographed it - I didn't want to fit into the frame!
The bread is delicious and aromatic! Despite the fact that I began to treat baked bread with prejudice. And the most interesting thing is that even the hot one did not crumble and the fibers came from somewhere - long, for the entire height of the bread! Stunned! I do not show the incision yet, since they cut it while still warm and the incision was slightly crumpled.Tomorrow I'll take a picture of the cooled one and show it.
Thank you, Ksyusha, for a wonderful recipe for a problem-free and, indeed, very tasty bread!
Here it is - my / your "Very tasty ...":
Bork. Delicious white bread
Omela
Ludmila, what a handsome man!
CheBuRashGO
Photos are awesome.
on kefir and soda, bread is always rushing wildly.
and very tasty yes!
it will be necessary to make exactly according to this recipe! And then I always by sight of what was left / kefir / water / soda and so on ... then I make a roll :-(
Omela
Quote: CheBuRashGO
will have to be done exactly according to this recipe!
Oh yes. although the flour is different for everyone, and some add liquid when mixing, but for the most part it turns out perfectly according to the recipe! Even with a delayed start.
omandra
Thank you very much to the author of the sheepfold, everything turned out wonderfully Bork 500 microwave
Shipovnik N
Hello everyone! So I decided to bake some bread. There was kefir in the refrigerator. I decided to look for a recipe for white bread on kefir. Actually, I have already baked bread with kefir, but I decided to try another recipe. I haven't baked bread with an egg yet, only cake. True, I added 10% bran, some smoked cheese and 2 tbsp. l. flax seeds. True, I had to add a little kefir, otherwise the too tight bun was kneading. I don't know what will happen, but I think it's delicious.
Omela
Shipovnik N, I will wait for your impressions!
Shipovnik N
The bread turned out to be fragrant, but not very high, probably because of the cheese.
Bork. Delicious white bread
Omela
Shipovnik N, good bread turned out !!
BroMaximus
Here's what happened the first time! It didn’t seem to have risen, and inside was somehow unbaked. Strictly prescription!
Little mouse
Girls! Omelaplease help me count on 300 grams of flour. Or maybe 200. The family is not big, it's a pity when it gets stale.
If possible, of course ...
Omela
Little mouseto count, you need to divide 550 by the required amount of flour. For example, 550: 300 = 1.8, now divide each ingredient into 1.8.
Omela
Quote: BroMaximus

Here's what happened the first time! It didn’t seem to have risen, and inside was somehow unbaked. Strictly prescription!
BroMaximus, welcome to the forum. How were the products measured? Are you familiar with the theory of baking in Xn?
Little mouse
Quote: Omela

Little mouseto count, you need to divide 550 by the required amount of flour. For example, 550: 300 = 1.8, now divide each ingredient into 1.8.
Thank you. It's a pity to throw away dried bread. My home is such a fussy steel, there is no strength. Accustomed to fresh. Well, you quickly get used to good things.
And your bread is the first one that I did well. Most lovely.
Omela
Little mouse, bake for good health!
Lerele
I have no pictures, but thank you !!! It turned out very successful !!
Omela
Lerele, Thank you! Glad you liked.
lettohka ttt
And with a huge thank you, I really like the bread according to your recipe !!! I bake many times and never stop thanking for such a gorgeous bread !!! This recipe is the most beloved and demanded !!!
Omela
lettohka ttt, Thank you! I'm glad the recipe stuck.)
zaznoba
Hello everybody !!!!
It's great that I found you !!!!
For 4 years now I have been the happy owner of HP Bork x 500, out of these 4 years, I have used this "shaitan-machine" 2-3 times and, of course, recipes from the "book of culinary masterpieces BORK" my experience was deplorable, like most beginners in this forum. BUT !!!! About the great miracle of the Internet ...
Omela, a huge THANKS for your bread recipe. It turned out right away, beautiful, tall, and delicious.
My husband cannot believe that our "shaitan machine" has turned into a "miracle technique".
THANK YOU !!!
Omela
Elena, I'm glad you did it! I also started with a book ... And I also could not understand how it can be eaten.))) See also the recipe for long-fermented bread. A very convenient way for the very lazy.)
zaznoba
And you can link, otherwise I have not quite figured out what, how, and where to look.
zaznoba
Omela, my husband asks for "holey bread", that is, with large pores in the crumb, but I don't know how to knead and bake it, could you help me with this?
Omela
Elena, what do you mean by perforation ?? Soft openwork crumb? Like this: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=152740.0 ... Or big ciabatta holes? So they can only be obtained when baked in the oven.
zaznoba
He wants big holes !!!!
I frightened that I would take away the "shaitan machine" for another 4 years, calmed down a little.
Omela
You won't be able to bake in the shaitan machine, you still need an oven. Will try this recipe: Ciabatta without kneading: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=72011.0

And here are all the ciabatta recipes, if you suddenly decide: #
Ulyana_123
Good evening.
Please tell a newbie.
How do you warm up kefir and an egg?
Break an egg into kefir and heat everything together? Doesn't it start to cook?

I cooked it only once in HP according to a simple white recipe from a recipe book. Did it turn out very dense, completely sugar-free and with a white top crust?
I correctly think that it is necessary to reduce the amount of flour and increase the sugar?
Recipe:
300 ml milk
550 flour
1 tsp salt
1 tsp Sahara
1 tsp dry yeast
1 tbsp. l. rast. oils.
Omela
Ulyana_123, welcome to the forum!

Quote: Ulyana_123
Break an egg into kefir and heat everything together? Doesn't it start to cook?
No, it won't. You will heat it up to a warm state, no more than 30C.

Quote: Ulyana_123
I correctly think that it is necessary to reduce the amount of flour and increase the sugar?
In theory, yes. But I don't use the HP recipe book. We have already written many times that there are not correct recipes.
Ulyana_123
Can I have another question?
the first bread I made, for some reason, came out with a completely white top.
Now in HP it is based on this recipe. the dough rose, almost reached the lid.
Already half an hour out of the baking hour has passed - the top is still completely white and as if the baking has not begun.
when should it be brown? Why can't the top be baked at all?

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