1st grade flour onion bread

Category: Yeast bread
1st grade flour onion bread

Ingredients

yeast 12 g
flour 1st grade 450 g
5 cereal flakes 50g
salt 2 tsp
sugar 1.5 tbsp. l.
kefir + fermented baked milk + water 400 ml
onion 1 middle head
vegetable oil 3 tbsp. l.
mayonnaise 1 tbsp. l.

Cooking method

  • White bread has become a little boring for me. but I don't eat black, so I decided to make an intermediate version, at the same time I wanted to bake onion bread. Here in this recipe I tried to combine it all.
  • I was very pleased with the result.
  • The bread turned out to be light gray in color (I am not a fan of snow-white breads) with a pleasant aroma, thin crispy crust, light, porous, tasty.
  • She baked on the main program for 4 hours, the weight of the roll is XL, the crust is medium.
  • 1st grade flour onion bread

The dish is designed for

about 750 g

Time for preparing:

4 hours

Cooking program:

the main

Note


Admin
Verunka, the bread is very beautiful, thanks!

But, there is a question - for 500 grams of flour and flakes, you add 560 ml. liquid, as much as 112% to flour! This is not counting 4 tbsp. l. mayonnaise and vegetable oil!
It is right? Is there no description in the recipe?

Please check and correct if required
Verunka
Admin, thanks. that you noticed a mistake, this is a total of 400 ml of liquid!
I just puffed for a long time, figuring out the intricacies of loading a picture into a text, so I was wrong.
One
Quote: Verunka


flour 1st grade 450 g
5 cereal flakes 50g

kefir + fermented baked milk + water 160 ml
water 400 ml

The dish is designed for
about 750 g

Isn't there a lot of liquid?
Obviously, something has crept in the wrong.
If you add up the weight of the main ingredients, you get more kg.
And liquid to flour is almost 1/1 of something

Oops !! Have already noticed!
Admin
Quote: Verunka

Admin, thanks. that you noticed a mistake, this is a total of 400 ml of liquid!
I just puffed for a long time, figuring out the intricacies of loading a picture into a text, so I was mistaken.

I still disagree with you

Heavy flour + flakes = 500 grams
Liquid products:
kefir + fermented baked milk + water 400 ml
vegetable oil 3 tbsp. l.
mayonnaise 1 tbsp l.
total APPROX. 460 ml. thick liquid
+ onion 1 medium head also gives juice when kneading

Whereas, the norm should be about 330 ml. + oil! I admit that 1st grade flour + flakes will take more liquid - but not 460 ml. the same!

Check your entries!
pa33
Verunka!
Chopped the onion finely? or blender? fried?
Verunka
Admin!
I myself was surprised that so much liquid was gone.
First, I poured 320 ml (160 ml of a mixture of fermented baked milk with kefir, Bio kefir - it is thick and fermented baked milk is also thick, the mixture was like a rather thick sour cream in consistency). This amount of liquid was not enough for me, the bun was rather dense, I had to gradually add water (I poured it into a measuring glass where there was kefir) and gradually added it, so that all the water left and several more times pissed water from the sprayer.
Flour is stored in my house, it is very dry (when squeezed in the palm of your hand, it immediately crumbles (I read somewhere that this is how the degree of flour moisture is determined).
Therefore, I always add at least 20 ml of liquid to all recipes.
And before baking, I measured everything on an electronic scale and a measuring cup and immediately wrote it all down in a notebook. so as not to forget something.
Verunka
Ra!
I cut the onion as for frying in soups, not very finely and fried in vegetable oil included in the recipe.
I immediately put the onion on top of the liquid before kneading.
Admin
Quote: Verunka

Admin!
I myself was surprised that so much liquid was gone.

Well, let's hope that everyone else will succeed!

Then I recommend to warn users about this in the preparation itself - otherwise they will pour water like yours, and then either you will have to add a lot of flour, or they will swear
Inusya
Well, tree-sticks, ffs, intrigued me, it's a pity I just baked it with sourdough, if we eat it before the day after tomorrow, I will definitely try this one. I will definitely report.
If there are changes, I will note.
Admin
Quote: inusha

I will definitely report.
If there are changes, I will note.

inusya , thanks for that!
Admin
Verunka, follow the recommendations of this thread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0, there you can also practice. And then put the finished version here
Verunka
Admin!
Now I read the topic to HP Panasonic "Bread is not understood" and there you write "I had a situation in the summer heat when I had to add more than 100% water to the flour weight - the flour was so dry and the dough did not want to knead normally."
I wonder why you then questioned the amount of liquid in my recipe?
Qween
Quote: Verunka

In the morning I didn’t manage to insert a photo of this bread in a section from the Radical, I’ll try it now.

Verunka, can you press the "image" button? It seems to me so ... Therefore, no photo is inserted.

Here is your gorgeous handsome man:

1st grade flour onion bread

Admin
Quote: Verunka

Admin!
Now I read the topic to HP Panasonic "Bread is not understood" and there you write "I had a situation in the summer heat when I had to add more than 100% water to the flour weight - the flour was so dry and the dough did not want to knead normally."
I wonder why you then questioned the amount of liquid in my recipe?

Verunka , everything is correct! there was such a case, even a couple of times!

And I am not questioning your recipe!
I so often meet on the forum various distortions of the recipe, byaki, failures in the test, etc., etc. ... that I want to warn our users in advance, especially newcomers, about mistakes!
So I want to be understood correctly

Perhaps in recipes like mine and yours, with a non-standard flour and water content, you need to make a warning right in the commentary to the recipe:
1.I poured so much water
2.but by our standards this much water is required
3.Take into account this fact when placing products in the dough, start with a standard amount and gradually bring it to a kolobok and so on ... in that spirit

And this will be correct - rather than our colleagues swell first water, and then ... then we will listen to everything that thinks about us ... and I will have to delete this scribble

Verunka
Qween!
I no longer remember where I clicked there, the first picture was inserted normally, and instead of the second, only the link climbed out, and my patience ran out. Thank you for finding and inserting my photo!

Admin!
I cannot but agree with your reasonable arguments.
Admin
Quote: Verunka


Admin!
I cannot but agree with your reasonable arguments.

Verunka
We drink to the bottom !!!
metaxa
The bread turned out to be excellent !!! I can even say that I haven’t gotten better yet. !! Delicious, incredibly tender. And most importantly, everyone liked it. We haven't eaten bread so quickly yet)) Thank you! True, the water is still too much, but I added flour from time to time until the bun came out.
Zhora S.
Thank you Verunka!
It's just a miracle how delicious it is.
It may well be considered an independent dish.
Natalek111
I baked this wonderful bread yesterday. What can I say, the idea is good, but yeast .... 12 g is what? Dry or fresh? I've dried a whole packet of Saf-moment zababahala, the dough in an hour crawled out of the bucket. Mneb is here to turn off everything and turn on baking for an hour, but I kneaded it, thought it would resolve. In general, Mishka's porridge, in the end - the roof fell, as I expected later. The bread is delicious, but you need dry yeast - 1.5-2 teaspoons, not 12 g. A little disappointed.
Zhora S.
Of course, yeast is NOT dry.
Yes, perhaps, and too much liquid.
The roof collapses here from excessive liquid.

Here's our well-established recipe (for a Panasonic Bread Maker):

Program 01 - Basic white bread
Size - L
Peel color - medium
* Flour 1 grade - 450 gr.
* 5 cereal flakes - 50 gr.
* salt - 1.5 tsp.
* sugar - 1.5 tbsp. l.
* kefir + fermented baked milk + water - 330 ml
* bow - 1 medium head
* vegetable oil - 2.5 tbsp. l. (sauté onion in the same oil)
* Dry yeast - 1.5 tsp.
(** mayonnaise 1 tbsp. l.)

When not, we replace kefir / fermented baked milk with green tea.
Mayonnaise, a controversial ingredient - extra salt, liquid, fat.
In addition, there may be an expected tart aftertaste, due to the content of vinegar in it and hardly perceptible from one spoon - we do not see any sense in it.
But, sometimes after the holiday, so as not to disappear, we add mayonnaise)), while slightly reducing the oil, salt and liquid.

Ps By the way, flour of the first grade is sold in Pyaterochka stores (in Moscow) in a gray package called "wheat Nekrasovskaya bakery".
According to their famous slyness, and we can even oversight, it is marked on the price tag as "the highest grade", but having glasses, will read the true on the package ...))
1st grade flour onion bread
1st grade flour onion bread
rodnik
Thanks for the recipe! Delicious bread! True, it took me about 550 g of flour. And I also added "garlic" oil. Uff aroma stood !!!!
1st grade flour onion bread

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