Lg. Wheat bread

Category: Yeast bread
Lg. Wheat bread

Ingredients

Milk 200 ml
Flour 2 glasses (2x230ml)
Sugar 2 tbsp
Salt 1 tsp
Butter thickness ~ 0.5-0.8 cm (cut from a regular bundle)
Yeast 1 tsp

Cooking method

  • Load everything into the Bread Maker
  • Select program Basic
  • And wait for the result))

The dish is designed for

500-550 gr

Time for preparing:

3 hours 30 minutes

Cooking program:

Basic bread

Note


Medusa
Please clarify:
1. Milk of what fat content is it desirable to use for optimal results?
2. What is meant by "an ordinary pack of butter - 200 grams? And then there are dozens of standard sizes in stores.
3. In which direction should you cut a piece of butter from a bar in a pack: along the short or long side of the pack? The difference with a thickness of 0.5-0.8 cm will be significant!
4. Do I need to melt / soften the butter before loading it into the bread maker?
5. And one more thing. And what kind of special result to expect? Judging by the photo - nothing special ...

By the way, branded measuring spoons and cups are provided for all models of LG bread makers. As far as I know, they are the same for all models of this company. Could it be better to present a recipe, for the sake of accuracy and convenience of owners of LG bread makers, the quantity of products expressed in terms of the units corresponding to these measuring containers?
hlebopek
1) I use milk 3.5% (but I think there is not much difference between 2.5; 3.5 and 4.5)
2) Yes, a pack of 200-250 grams (the amount is approximately (I cut across (where it is shorter), there is not much difference. But the butter affects the crust, the more, the crisp! But know when to stop)
3) I cut the butter into pieces, without softening. But for the right one, of course, you must soften
4) Bread with a crispy crust, with an airy, soft crumb, not sticky (if you follow the bun and add flour or liquid in time)

Honestly, I don't use measuring spoons and cups. I already automatically pour everything on the eye, flour and water only with a glass of meryu.
And what is your C / P? LG?
Medusa
Quote: hlebopek

... 4) Bread with a crispy crust, with an airy, soft crumb, not sticky (if you follow the bun and add flour or liquid in time)


I don’t understand why then we need an automatic bread maker, if you need to add something or monitor something along the way ?!
For 5 years now I have been constantly using a Panasonic SD-255 bread maker at home, and at my dacha - the LG HB-250 CJ model, and I see the main advantage of such devices in the fact that spending 7-8 minutes once loading them with a standard, time-tested set of ingredients (here it is important to observe weight ratios with an accuracy of several grams), I always get a stable, desired result in the form of a delicious, freshest, most tender bread, which store products are not suitable for.
hlebopek
Pour like mine! everything turns out great! baked today
Helga_Red
tried flour 2 * 230 ml Yummy!
But the loaf's roof fell off ... maybe because I added a clove to the garlic? although without it the dough was, in my opinion, watery.
now I will try to repeat it with 2 +1/4 glasses of flour, 300 ml each (my Mystery 1203 has such a glass in the kit). Let's see what happens.
leafed through the "Primer" to her HP - there is approximately the same amount of flour (2 + 1/4, 300 ml each) glasses are recommended for 190 ml of liquid
Admin

A clove of garlic will not affect a loaf of bread in any way, and will not even affect its properties!

Fix dough with flour / liquid balance
hlebopek
My dough was not liquid at all, like for pies in the oven. The roof fell - a lot of water.
PS I can write a recipe for another 1 kg, if necessary - tell me!
Helga_Red
210 ml milk took 2 +1/3 (300 ml) cups of flour. rose, did not fall, but the roof was uneven with a small longitudinal depression along the roll.The dough was thick during kneading, then "dispersed".
Flour of the highest grade, "Aleika". The loaf was baked in a light crust mode 450 gr. The loaf is quite brown and it weighs 615 grams.
Interestingly, how does the HP model affect the result?
otherwise I don't have LG at all, but Mystery, and there are no personal recipes for it. apparently you will have to try and gradually start such a section :)
Admin
Quote: Helga_Red

210 ml milk took 3 +1/3 (300 ml) glasses of flour. rose, did not fall, but the roof was uneven with a small longitudinal depression along the roll. The dough was thick during kneading, then "dispersed".
Flour of the highest grade, "Aleika". The loaf was baked in a light crust mode 450 gr. The loaf is quite brown and it weighs 615 grams.
Interestingly, how does the HP model affect the result?
otherwise I don't have LG at all, but Mystery, and there are no personal recipes for it. apparently you will have to try and gradually start such a section :)

Well, judge for yourself how much flour you took for the dough and how much liquid!

Glass 300 ml. holds about 180 grams of flour x 3.3 cups = about 600 grams of flour !!!!!!
You only have 210 ml of liquids. !!!!!!! and it is necessary for 600 grams of about 400 ml. !!!!!

And in general, your description of the roll is somehow vague and does not correspond to the actual norms!

We read the rules for making bread here and bake bread again! The bread did not work out again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0
Helga_Red
Quote: Admin

Well, judge for yourself how much flour you took for the dough and how much liquid!

Glass 300 ml. holds about 180 grams of flour x 3.3 cups = about 600 grams of flour !!!!!!
You only have 210 ml of liquids. !!!!!!! and it is necessary for 600 grams of about 400 ml. !!!!!

And in general, your description of the roll is somehow vague and does not correspond to the actual norms!
your not true !!!
read carefully:
2 glasses + 1/3 of it! 1 glass in 300 ml is 150 grams (it was my own glass that outweighed the container itself, flour without a slide)
total comes out 2 * 150 + 0.33 * 150 = 350 grams of flour! for 210 ml of liquid.
so that both the description and the fact match without any fog. it is only strange why others did it well with a glass of 2 * 230 ml. it's a paradox. or stuffed as tightly as possible? or some sort of flour and moisture ???

the bread turned out, if it tasted. but the aesthetic beauty of the bun is not satisfying yet. Not like the picture! with a dent .. pop-shaped!
hlebopek
Helga_Red How much weight would you like to bake? 700gr or 1000gr?
Admin
Quote: Helga_Red

your not true !!!
read carefully:
2 glasses + 1/3 of it! 1 glass in 300 ml is 150 grams (it was my own glass that outweighed the container itself, flour without a slide)

Well, as you say

Until now, it was believed that a glass (measuring cup) with a volume of 250 ml. contained 140-150 grams of wheat flour, and 130 grams of rye flour.
This is if you measure wholemeal flour! and then sift it!

If on the contrary - then I agree - a glass of 300 ml. can hold as much as necessary!

Read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8236.0 and here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=63240.0

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