Viennese bread by Richard Bertinet in a bread machine

Category: Yeast bread
Viennese bread by Richard Bertinet in a bread machine

Ingredients

fresh yeast (pressed) 10 (15 *) g
wheat flour 500 g + 1 tbsp. l when mixing
granulated sugar 40 g
salt 10 g
butter (unsalted) 60 g
whole milk 250 g
eggs 2 pcs

Cooking method

  • Recipe from the book by Richard Bertine "Your bread".
  • The dough in question is a cross between brioche and regular white. Bread made from it is called muffin, but it cannot be called too sweet. It's good enough to make a savory sandwich out of it.
  • Yeast*
  • * The amount of yeast in the author's recipe is 15 grams. Bread with such a yeast content, I made several attempts to escape from the bucket, was imprinted on the lid of the bread machine and in all its appearance looked like a nuclear mushroom, strongly baked at the edges, so their number had to be reduced. When baking in the oven, you should not reduce the amount of yeast. You can't argue with the author here.
  • And so, dissolve the yeast in a small amount of warm milk and let it rise with a "cap".
  • Load all the ingredients into the bucket of the bread machine in the order prescribed by the instructions. Add oil (softened) during the second batch.
  • The dough turns out to be soft, similar to the dough for cakes. I still could not resist, I added 1 tbsp. l flour when kneading, which the author does not recommend.
  • Mode - basic (4 hours) or sweet bread, crust - light.
  • Viennese bread by Richard Bertinet in a bread machine

Time for preparing:

4 hours

celfh
Sonadora, very airy beautiful bread!
I am a full kettle in baking bread, the question is apparently the same. According to my instructions, first yeast, then flour, etc. the last liquid. And what about the yeast diluted in milk in this case?
Sonadora
celfh, Tanya, do not slander!
What kind of bread maker do you have, Panas?

I did it in Panas in two ways:
First:
Poured half of the flour, sugar, salt, milk, eggs, the remaining flour and activated yeast. Oil during kneading.

Second:
Activated yeast + 200 g flour + 150 ml milk and knead the dough. Then on top of the dough the remaining flour, milk, eggs, etc. This option if the temperature equalization is not more than 30 minutes.
celfh
Yes, Panas.
I do not slander. I speak the truth.
And I really liked the bread, I really want to bury myself in it, so soft
celfh
Quote: Sonadora


I did it in Panas in two ways:
First:
Poured half of the flour, sugar, salt, milk, eggs, the remaining flour and activated yeast. Oil during kneading.
I like this option better. And "butter during kneading" - is it near the end?
Sonadora
I add it during the second batch. As soon as it starts, I begin to add in small pieces, in 3 passes, so that I have time to disperse properly. Once I braked it - I had to get the dough out of the bread machine and knead with the handles.
Probably Viennese bread by Richard Bertinet in a bread machine, the method of adding oil at the end of the kneading is more correct, but it is more convenient for those who knead the dough in the kneader, because there is no time limit for kneading.
Should we remove this item from the recipe so as not to confuse anyone? Viennese bread by Richard Bertinet in a bread machine
celfh
Quote: Sonadora

I add it during the second batch.
Man, and I did not even suspect that there is more than one batch
In short, if I venture to do it, I will definitely report, whatever the result
Omela

Manya, Richard nervously smokes on the sidelines !!!
Sonadora
TanechkaI hope the result will be positive.

Ksyusha, look who's Talking! Looking at you, he's been

Alexa13
Quote: Sonadora

Mode - basic (4 hours) sweet bread
Did you mean just normal, basic mode? There is no sweet in Panasonic.
Sonadora
Alexa, yes in panase-main. The owners of other bread machines can also choose sweet bread.Somewhere already on the forum it was said that in this case the crust is not so thick and tanned.
Alexa13
Yeah, thanks, that is, if there is a "sweet bread" program, then bake on it, if not - on the main one.
Crochet
Manyun, in your head, I really love this dough, most often I bake donuts, buns and ordinary buns from it, but I didn't think of baking it in HP, only in a slow cooker ... yeah, it was ...

Today I loaded everything into HP and ...pchI'm already baking ...
Alexa13
Exactly! And I'll start with the buns!
Sonadora
Quote: Krosh

Manyun, into your head,
Inus, this is not a head, this is laziness! After work, I don't have enough for the oven.

Alexa, delicious buns! Take 15 grams of yeast for them. Then treat don't forget the photo!
Alexa13
Thank you, Marin! Buns have already "kirdyk" came, ate. Next time I'll treat you, I'll show you. But I will show you the bread, now it is being baked (according to the same recipe, a loaf). I'll expose it a little later.
Alexa13
Viennese bread by Richard Bertinet in a bread machine

Something like this!
Albina
So, baked cakes from Viennese dough, baked apple pie Hurray I will bake Viennese bread Thanks for the recipe !!!
Antonovka
Sonadora,
Manya, I brought you thank you !!!! I baked it last night, tried it this morning - airy and fluffy
Sonadora
Alexawhat a beautiful bread! Neat, ruddy! Just a lovely sight!

Antonovka, Helen, to your health! I am very glad that I liked it!
It is really fluffy in a bread maker, despite a decent amount of baking. Apparently, the shape of the bread maker's bucket contributes to this.

AlbinaI hope the recipe doesn't disappoint.
kirch
Thanks for the bread. I just cut it. I liked it very much. Fluffy, delicious. And the appearance ... handsome. Baked on the main program, light crust, size M. I added oil during the first batch, after waiting a little, because there was no time to wait for the second, I left the house. I didn't add flour. It is a pity that there is no way to upload photos.
Albina
So, I am reporting. Yesterday I set this bread to bake at night Khlebushk GREAT I will definitely still bake. I would not even say sweet. Everything in moderation (although how much oil is in it).
I always bake with premium flour, but VIENNA bread is excellent
Sonadora
kirch, Albina! To your health, girls! Thanks for the feedback!
Merri
Well, not bread, but a feast for the eyes !!!
Albina
Today I again baked this wonderful bread, although I put all the ingredients at once, because I ran to reward my son in a computer science competition. Children from their school group took first place in the city Khlebushek is already baked - it is cooling
Olga78
And I baked this delicious bread! I put all the products according to the recipe. Indeed, very tasty and airy !!! When I shook the bread machine out of the bucket, I was afraid to put it on the grate for cooling - the bread turned out to be very tender. Fragrant, moderately sweet, so that it is possible with butter with tea (coffee), and simply with milk, and with sausage.
I will bake quite often! Thanks for the recipe!
Albina
The eldest and middle sons could not resist and have already sentenced a quarter of this wonderful bread with butter and cheese to tea
Sonadora
Albina, Olga! Girls, health! I am very glad that I liked the bread!
Albina
Viennese bread by Richard Bertinet in a bread machine
Viennese bread by Richard Bertinet in a bread machine
Sonadora
Albina, great bread! Thanks for sharing!
Vitalinka
Manya, I'll visit you with thanks!
I often bake pies and buns from this dough, I spied on this recipe from Kroshi. And now I will bake a wonderful bread

Viennese bread by Richard Bertinet in a bread machine
Albina
Especially ran, weighed bread - 916g, and the previous one was 945g
kirch
Now the bread is in the bread maker. If I leave home without waiting for the end, and the baked bread remains in the bucket, how long it can stand without being taken out. Is 2-3 hours a lot?
Albina
I got baked at 6 o'clock in the morning, and now it is 13 o'clock - I just got it. And what will happen to him (though a bit damp outside, does not greatly affect the taste)
kirch
Thanks for the quick response
Sonadora
Vitalinka, what a simpotyaga you got! I just want a hump!
I don’t understand, everyone has normal pastries in a bread maker, but I (even when baking with a soft crust) have blacks!

kirch, it can stand, only the crust will be thicker and fried.
oks3504
Tell me, and how can I count it all on Ski, where is the maximum bread 680 grams ??
Admin
Quote: oks3504

Tell me, and how can I count it all on Ski, where is the maximum bread 680 grams ??

Make a calculation of the dough for 450 grams of flour, then you get about 680-700 grams of bread. Look at the topic. Recalculation of the amount of ingredients in the bread recipe. Help for beginners https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7646.0
oks3504
Thank you. I will definitely try.
Sonadora
oks3504, I would try like this:
fresh yeast - 8-10 g
wheat flour of the highest grade - 420 g
granulated sugar - 32 g
salt - 8 g
butter - 45 g
whole milk - 200 ml
small eggs - 2 pcs (or 1 egg + 1 yolk)

Tatyana, thanks for the help!
oks3504
Thank you. I counted for my HP. Multiplied the original recipe by 0.9. I haven't baked yet ... but I'll try.
Vitalinka
Manechkalook what giant I cooked today

Viennese bread by Richard Bertinet in a bread machine

Specialist. measured - 18 cm in height! And just baked on a different program. "Basic" was replaced with "bun". The bread turned out to be weightless!
Sonadora
Vitalinochka! Stunned! The bread is just like the picture!
Thank you very much for sharing such beauty!
LyuLyoka
Wow, so many people have already tried it, but more than once Manka, I have your recipe in my bookmarks for a long time. Only now I want to bake it with fresh yeast, as expected. I have never used them, but I have already looked after them in the store. As soon as I reach him, I will definitely buy, bake and report
Sonadora
LyuLyoka, I will hope that I like the bread!

Although .., you can also bake dry ...
LyuLyoka
Mank, baked it with dry yeast. With fresh, there is some problem in the store .... or a problem with my husband, which is more likely.
He goes to my store, and so he does not see the yeast point-blank. And I am with a small house, for me now going to the store is a whole event.
In general, the bread is superb !!! Moderately sweet, soft, crispy thin crust. Not bread, a poet's dream

Viennese bread by Richard Bertinet in a bread machine Viennese bread by Richard Bertinet in a bread machine
Sonadora
LyuLyoka! What a handsome man! The crumb is so lacy!
I am very glad that I liked it! Eat to your health!

Quote: LyuLyoka

He goes to my store, so he doesn't see the yeast point-blank
Let him search in refrigerators, where there is butter, milk, or among cakes.
LyuLyoka
In-in, and I told him about the same, current as he zhezh without me, got out together in the store - bought. One of these days I'll bake, compare.
I_Zhanna
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=99825.0 According to this recipe, I always bake buns, I just bastard from them, I also make cream like Cinnabon. The buns melt in your mouth. They do not have time to cool down. I compared both recipes, it turns out, one to one! I didn't know that you can still bake bread from this dough. I will definitely try it tomorrow. Although the dough for buns has already run away a couple of times. It can be seen and the truth must be reduced
LyuLyoka
Mank, but nothing came out with fresh ones. I waited and waited for the "hats", spat and baked on dry ones. And the cup with milk and yeast stood for an hour and nothing happened. From this pack I took yeast once for a "long dough" bread came out good. Something I do not understand, I feel it will not grow together with fresh yeast.

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