Italian white bread with cheese (bread maker)

Italian white bread with cheese (bread maker)

Category: Yeast bread

Ingredients
milk	230 ml
vegetable oil	2.5 tbsp boxes
sugar	2 tablespoons
salt	1.1 / 4 h. Lodge
flour	600ml (3 measuring cups from a bread machine)
dry yeast	1.1 / 4 h beds
baking powder	1 h lodges
blend of italian herbs	1.5 tbsp. lodges
mozzarella cheese	optional)

Cooking method

• load everything into xp according to the instructions and wait for delicious bread))
• aroma soooo mmmm)))
• 

The dish is designed for

750

Time for preparing:

3:18

Cooking program:

basic white

Nerpa, with the first bread! We are waiting for the photo!

How to insert a photo into your message https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0

Thank you)))
he is not quite the first truth)))) I just decided to expose the recipe, since the aroma and taste are simply divine)))
thanks, now I'll try to attach a photo)

load everything into xp according to the instructions and wait for delicious bread))

More precisely, hoping for delicious bread! But not forgetting to prepare a trash can for throwing away a baked piece of waste translated products

I recalculated the recipe for a 500-gram loaf (reducing the amount of all ingredients by one and a half times), added about 20 grams of cheese, and in the end I got this "this":



Hmmm, and a cool instruction that doesn't exist! Of course, I myself am guilty that I did not understand what to bake with a clearly disturbed ratio of liquid and flour, but nevertheless the question is: how much and what liquid (water or milk) needs to be added to get the normal bread shown in the photo of the author of the recipe?

P.S. This is what it means to decide to try your purchased kitchen scale on the first recipe you like Before that, I only baked regular one-pound bread without any additives ...

P.P.S. And the flavor is really good, but this is the only plus of the recipe

I think there is a mistake in the amount of flour. I have a measuring cup 230g and flour 150g, so 3 tbsp. - it will be 450 g of flour.
The author needs to write the weight of the flour in grams.

More precisely, hoping for delicious bread! But not forgetting to prepare a trash can for throwing away a baked piece of waste translated products

For this, there is a control of the balance of flour / liquid, kolobok!

The author of the recipe cannot guarantee that you should get the same result as the author! We all have the ingredients, and the baking conditions, oven models, measuring cups are different! We have different tastes and choice of dough consistency!

Therefore, we control the dough ourselves!

We control it like this:
The amount of flour and other ingredients for making bread of various sizes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

UNDERSTANDING BREAD IN HOMEMADE BREAD #

And you can measure the weight and volume of products in any way, and with scales and glasses, it is important to maintain the flour / liquid balance!

And the bread and cheese are delicious! Bake once more with amended dough!

I cook this recipe every other day and I get the result that is in the photo. the conclusion suggests itself

about the amount of flour to everyone else, I can say one thing that I measure with a glass of HP, column 1 cup. I didn't measure in grams ... about 600 ml.
like this...

I decided to bake bread according to this recipe. I measured out 300 ml of flour. glass, then weighed, as a result in three 300 ml. glasses turned out 530 gr. flour. I loaded the ingredients in accordance with this recipe, but when kneading, I began to get something lumpy, dry, crumbly and lamb-like. If I hadn't followed the bun, the baking result would have been the same as that of Vorlon. Conclusion is not enough liquid. For 530 gr. flour should be at least 280-290 ml.milk or water), which I topped up in the process of kneading the bun. 230 ml. milk is clearly not enough, for this recipe, why the author succeeds in everything is a mystery
Now the bread is in the baking process, which will also turn out to be a mystery.

why the author succeeds - a mystery
Now the bread is in the baking process, which will also turn out to be a mystery.

That is why the author does everything by sight, and to his taste. If the author put mozzarella cheese in the dough, then it is soft and contains a lot of liquid, this helped the author to get more or less soft bread.

And everyone else wrote many times: do not blindly follow the author's recipes .... then read the topic post https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=155139.0

mozzarella cheese optional)

I wish. I just would like to understand which mozzarella to take: the one that is pickled, soft, or the one that is hard, for pizzas; how much cheese is better to add (so as not to overdo it) in what form to add it (rubbed or in pieces. And most importantly: at what moment? Together with all the ingredients or before the second batch)

I am writing because I do not like criticism of the recipe.
I have baked according to this recipe many times, by trial and error I came to the conclusion that there are some nuances. I do not rely on weight in recipes, but on volume. The proportions of milk and flour 1: 2.5, 2 tbsp. spoons (from HP) rast. butter, 0.5 packs of 11-gram Saf-moment yeast, salt, sugar, herbs to taste, I put the usual Gouda cheese (that is, this is not brine mozzarella) about 70 g (a thick slice of grated). HB LG.
Pour milk down, add flour, butter, salt, sugar, pour grated cheese into the corner of the mold, then yeast, the last component is herbs, I add Mediterranean herbs. I set the mode to Basic, it's 3 hours 40.
Then, on the first batch, you can see that the dough lump turns out to be more or less even. If after 3-4 minutes the lump seems heavy, torn, you can add a little milk while the first batch is in progress, it will work. Excessive liquid can cause the bread to rise and fall (the crust is uneven) and difficult to cut.
Good luck everyone! The recipe bread is delicious and fragrant.

I do not rely on weight in the recipe, but on volume.

You can rely on any values ​​(weight, volume, cups, scales, and so on), but still come to such a concept as "flour-liquid balance, kolobok", which will correct any errors and nuances.
Which is what you confirm with your quote in the text:
If after 3-4 minutes the lump seems heavy, torn, you can add a little milk while the first batch is in progress, it will work. Excessive liquid can cause the bread to rise and fall (the crust is uneven) and difficult to cut.

That's all the nuances

It is enough to have this table for REFERENCE and correct it when mixing with a flour-liquid balance The amount of flour and other ingredients for making bread of various sizes