Bork. "Cheese bread" in a bread machine

Category: Yeast bread
Bork. Cheese bread in a bread maker

Ingredients

Wheat flour 400g.
Milk 125g.
Water 125g.
Fresh yeast 7d.
Hard cheese (Russian) 60g.
Ghee butter 20g.
Sugar 1 st. l.
Salt 1h l.
Ground ginger pinch

Cooking method

  • Pour water and milk into a bucket of a bread machine. Top with cheese grated on a coarse grater, softened butter. further flour. Salt, sugar, ginger in different corners. Make a depression in the center, crumble the yeast and grind it a little with flour, cover with flour on top.
  • Mode 1. Basic, weight 750g, crust color - medium.
  • Cool on a wire rack
  • Bork. Cheese bread in a bread maker
  • Bork. Cheese bread in a bread maker

Note

I know the recipe for this bread by heart, because I did it 10 times. I tried different modes, different amounts of yeast and water, different temperature of products. And all this time the roof fell hopelessly.

This particular bread was baked with a delay of 7 hours. That is, the products were laid cold, I did not control the kneading process.

Also note that I used a round bucket, which is smaller than the rectangular one.

Based on recipe Quick Kneaded Cheese Bread

14anna08
Oksanchik, I have 2 questions. 1- Russian solid - what is it? for me, hard parmesan. 2 - is a delay of 7 hours required for a beautiful roof? Please napii how much your main time lasts so that on my hp you can choose which one to try.
Omela
Anya did it with parmesan too. Cheese is not important. Russian, slightly softer than parmesan, like Kostroma, Poshekhonsky, etc. Terla on a coarse beet grater.

The program lasts 2 hours 55 minutes. The postponement is optional. It's just that this time the food was at room temperature. And before that I warmed up milk and butter.
Kras-Vlas
Hello everybody! I baked this wonderful bread yesterday night! Today in the morning they immediately ran into him, but I got up earlier and managed to take a photo:
Bork. Cheese bread in a bread maker

and further

Bork. Cheese bread in a bread maker

I love the "perforation" !!!

Omela, thanks for this miracle, I did everything exactly according to the recipe (I specially bought the scales), Poshekhonsky cheese, cotton Ariete 130, light crust, Basic program for 3 hours. It rose remarkably, but towards the end of baking, the roof began to sag, but this did not affect the taste, splendor and aroma.
Omela
Kras-Vlas , bread - 🔗
Kras-Vlas
Thank you, I am very glad!
14anna08
and I "right now" bake! if only it turned out beautiful, otherwise it will be a shame!
Omela
Anya, it will not be beautiful, we will snitch on the pope let's subtract some water !!
tania21
Omelochka, thanks for the recipe. Well, very tasty bread. I did everything as in the recipe, only I took the yeast dry "saf-moment" - 3 g. The bread is delicious, but the "roof" is hopelessly overwhelmed, the taste does not suffer from this, but I want it to be pretty, like yours. Omelawhat to do, please tell me.
Omela
tania21 , it is necessary to reduce the amount of yeast to 2g. (7g fresh: 3)
14anna08
Oksan, I did not have time to take a picture, I will bake 3 times, the roof has collapsed 2 times.
Omela
Anya, try to reduce the amount of yeast and water by 1 tbsp. l.
tania21
Quote: Omela

tania21 , it is necessary to reduce the amount of yeast to 2g. (7g fresh: 3)
Oksana, thanks for the advice
14anna08
Oksanchik, yesterday, in the second version, I removed 50 ml of liquid and 1 gram of yeast, I have pressed ones - the roof is still failed, today I want to try on the express whole grain mode. maybe it will give something
Omela
Yes, that's right, you can try changing the program to a shorter one. And yeast 1g more. can be removed.
Sayman
I tried to make almost the same bread last night. not quite according to this recipe, instead of hard cheese I added melted "Hohland creamy" and the ratio of water to milk is about 2k1. I also diluted wheat flour with rye. the weight was 750g. everything was baked on the first program (hp Kenwood BM250). the result is oooh ...you can't buy such bread in a store! abnormal smell and taste.
Omela
Quote: Sayman

Last night I tried to do nearly the same bread.
Sayman , yeah .. really almost !! I'm glad the bread was a success !!!
vovik
And dry yeast is impossible ???
Omela
vovik , can. Dry - 2g.
vovik
Thank you very much, the dry droshky turned out to be a great bread !!! Easter is coming soon, can anyone throw a recipe for Easter cakes ???
protsek
That's what I did 🔗
True, I counted half a kilo and put more cheese the second time.
Omela
protsek , according to the rules of the forum, active links to external resources are prohibited. Please correct your link. And the photo must be inserted through the radical. Here is your bread:

Bork. Cheese bread in a bread maker

Good bread, but your dough turned out to be steep. Reduce the flour next time.
protsek
Subtract a little? How much is it a little?
Omela
protsek , until a soft elastic kolobok is formed. Start with 15-30g. A photo of a bun made of wheat flour can be viewed in THIS TOPIC.
protsek
Thank you. I will try
JuliaK
My bread also failed the top. I took 1.5 tablespoons of dry yeast.
Omela
Quote: JuliaK

I took 1.5 tablespoons of dry yeast.
JuliaK , This is a lot. We must take 7g alive: 3 = 2g. This is about 2 \ 3h. l.
JuliaK
Thanks for the advice! Yesterday I baked with less yeast -2/3 tablespoons. It turned out to be short, plump, cut into thin slices - that's what you need! I don't know how to upload a photo, otherwise I would have posted it :)
Omela
Quote: JuliaK

It turned out to be short, plump, cut into thin slices - that's what you need!
JuliaK , I am certainly glad that you liked it, but this bread should not be "dense". Try increasing the yeast to 1 hour. l.

How to insert a photo.
Innadol
I bake this bread for the third time in two days. I decided to try it, because we bought sausage cheese, but it turned out to be very soft and not quite tasty, I had to adapt it somewhere. True, I crumbled 80 grams, not 60, but I only won the bread from this, the taste is just super, and what a soft, fragrant, yellow crumb. In short, my husband said that this is the most delicious bread I have baked in 3 months from the date of buying a bread machine (Scarlett) Thank you very much for the recipe!
Omela
Innadol , Thank you too!! I'm glad I liked the bread !!!
Tanechka21
I baked bread according to your recipe. Stepped on the same rake as I just read above. Like yesterday I read, read, it did not help. In short, I decided to take 2 grams of yeast. I began to weigh on my scales - I pour it, I pour it, and they all show one gram. Apparently, such a small weight, a large error. I decided to measure with measuring spoons - it turned out 1 whole and 2/3. The child was whining, it was not possible to get into the computer, read again how much yeast is in a measuring spoon. The previous 2 recipes I baked contained 2 scoops of yeast. I decided to leave it as it is. The result of my inactivity - the roof collapsed (see photo). Although the bun turned out to be very cute. I don’t understand yet what elasticity it should be, but it looks very much. This did not affect the taste - it is very tasty. pleasant, with a crispy crust and an unobtrusive smell of cheese. I didn’t taste the cheese. maybe this cheese ...
Bork. Cheese bread in a bread maker
This is a bun
Bork. Cheese bread in a bread maker
This is bread.
The cut in my photo is not very good. Uniform, well baked.
I am waiting for your recipes for gray and rye, as well as sweet bread
Omela
Tatyana, good bread !!! The roof really fell a little, but not critical !!! Failed is when, like a volcano crater !!! I think if the yeast is slightly reduced, everything will be ok.
Groha
Quote: Omela

Tatyana, good bread !!! The roof really fell a little, but not critical !!! Failed is when, like a volcano crater !!! I think if the yeast is slightly reduced, everything will be ok.
THANK YOU SO MUCH FOR THE RECIPE !!!!
This is my second bread and it turned out !!! The first one was baked according to another recipe, also from this site, in the end something turned out to be wrong, the first-born had to be thrown away.
Your bread was a success, but my roof did not rise very much and I would say that I got a rather plump bread, although I added 1 tbsp to your recipe.spoon of water in the process. Weighed everything on the scales. And I would also like to clarify, since this is my first successful bread, I want to clarify about the crust - I got it plump and downright crispy. I liked it, but my dad, who almost no longer has teeth, began to grumble that he would not bite her. Tell me, how can you make the crust not so fried? or just another recipe must be taken.
Sorry for so many questions at once, but very good. I really want to deal with all this
Omela
Quote: Groha

but my roof did not rise very much and I would say that I got a pretty thick bread,
Groha , this bread has a very airy crumb. Dense is not about him. This means that either the dough was dense enough, and it was necessary to add liquid, or the yeast failed, which is more likely !!!

Quote: Groha

Tell me, how can you make the crust not so fried?
After baking, cool on a wire rack under a towel. You can also grease with butter. And choose the "light" crust in HP, if you have such a function.
Groha
Quote: Omela

Groha , this bread has a very airy crumb. Dense is not about him. This means that either the dough was dense enough, and it was necessary to add liquid, or the yeast failed, which is more likely !!!
After baking, cool on a wire rack under a towel. You can also grease with butter. And choose the "light" crust in HP, if you have such a function.

Thank you so much for your answer. I still have a little question, I just did not do anything from the dough at all, can dry yeast be stored after opening the bag? and if so how much? Thank you for understanding.
Groha
Quote: Innadol

I bake this bread for the third time in two days. I decided to try it, because we bought sausage cheese, but it turned out to be very soft and not quite tasty, I had to adapt it somewhere. True, I crumbled 80 grams, not 60, but I only won the bread from this, the taste is just super, and what a soft, fragrant, yellow crumb. In short, my husband said that this is the most delicious bread I have baked in 3 months from the date of buying a bread machine (Scarlett) Thank you very much for the recipe!

Tell me, maybe someone tried to make this bread not with hard, but with melted cheese? Pts. It’s interesting to try, but I’m afraid for the result because of my inexperience ...
Omela
Quote: Groha

Tell me, maybe someone tried to make this bread not with hard, but with melted cheese?
With melted cheese: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=152740.0

Quote: Groha

but for the result I am afraid of inexperience ...
Almost all products can be put into bread !! But, in order not to fear for the result, you need to know the theory: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0
Omela
Quote: Groha

dry yeast can be stored after opening the bag? and if so how much?
Groha, can be tightly closed and in the refrigerator. More information here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4844.0... But keep in mind that even unopened yeast with a normal shelf life can be bad.
Groha
Quote: Omela

Groha, can be tightly closed and in the refrigerator. More information here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4844.0... But keep in mind that even unopened yeast with a normal shelf life can be bad.

OMELA you are just great. Thanks to your advice, everything worked out. Did work on the mistakes yesterday, took another yeast and added water. The bread rose 3 centimeters higher than last time !!! ... True, it seems to me a little too much water and the crumb is a little damp, but still it is airy and tasty !!! now, having understood all the subtleties, today I will try to bake again, taking into account all the tips, and I think my masterpiece will finally turn out
THANKS AGAIN FOR HELP !!
Omela
Groha , I'm glad you did it !!! Successful breads in the future !!!
Tata
Omela. good day. I have a question about this recipe. Somewhere on the site I read that no more than 2 g of dry yeast goes to 100 g of flour. In the recipe, you advise only 2 g of yeast per 400 g. ??
Omela
Quote: Tata

Somewhere on the site I read that no more than 2 g of dry yeast goes to 100 g of flour.
Tata, everything is correct, just not dry, but fresh yeast !!!
Tata
I don't understand .... The recipe says 7 g of fresh yeast is equal to 2 g of dry yeast ???
Omela
Quote: Tata

I don't understand .... The recipe says 7 g of fresh yeast is equal to 2 g of dry yeast ???
Yes, 2/3 teaspoon.
fray Zayac
I got it like this
Bork. Cheese bread in a bread maker

a quarter of whole grain flour and a little more water.
and the milk was sour ..
the crumb (I suspect) turned out to be denser than the recipe. but we all liked it
Sveto4ka
Thanks for the recipe. I baked bread almost according to your recipe, changed a little (milk - 200 ml without water, added 1 egg, 1.5 teaspoons of dry yeast, 2 tbsp. L sugar. Sand, flour 400-450 g, looked at the consistency.) mines to the end, sprinkled with cheese. It turned out to be a very tasty bread with a crispy crust, although the cheese taste is almost not felt, maybe I put in a little cheese. (y) HP I have Vitesse, I baked French bread on the function-3 h 50 min. The photo is not very much because from the phone.Bork. Cheese bread in a bread maker Bork. Cheese bread in a bread maker
Omela
Quote: fray Zayac

but we all liked it
fray Zayac, Lydia, This is the most important thing !!! And your bread turned out wonderful !!!
Omela
Sveto4ka, Svetlana, I am glad that you have made some bread !!!

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

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