Kamena
AXIOMA, hello and prosper!

Quote: AXIOMA
Do not spare money for ONE kg of Turkish flour, but the result will stun you!

I did not find overseas Turkish flour on sale.

But I bought our semolina (from "Makfa" - yellow, pretty) and our own flour - "Limak" (bakery, premium).

The result stunned me - bread 895 grams, at the "withers")) about 22 cm - rested against the cover of the HP (!!!).

Baked on the "Basic" mode ("01"), size "XL", crust "Dark". The finished bread was put out of the bucket on the wire rack after 5 minutes. Cool it under a towel.

We have never had such a height of bread!
Thanks for the wonderful recipe and the "overwhelming". Sincerely. Lena-Kamena.
SvetaI
Dear AXIOMA, thank you for the wonderful recipe! In general, for a long time I have been using the bread maker only as a kneader, and I prefer to bake in the oven. But this bread of yours always turns out just fine. I have a small bread machine and I counted the recipe for 450 g of flour. Baked with both Makfa semolina T and Italian semolina. This recipe is very good for a delayed start - first I pour semolina or semolina into the liquid, and on top there is already ordinary flour and overnight the flour from the hard varieties has time to swell well and the bread turns out to be superbly lush and beautiful. And you don't need to follow the bun, the flour-liquid ratio is ideal.
Wheat bread with semolina in a bread maker Wheat bread with semolina in a bread maker
I bake on the main program, and he is so tanned because in my bread maker the roof is always pale and I decided to brown it in the oven (while the meat was stewing there). In general, I was distracted, and that's how it happened.
Once I had baked Mozhaisk milk of 4%, so even the roof was beautifully reddened.

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