Wheat loaf in the microwave

Category: Yeast bread
Wheat loaf in the microwave

Ingredients

Wheat flour 380 g
Carbonated mineral water 270 g
Butter 30 g
Honey 1 tbsp. l.
Salt 1 tsp
Yeast 2/3 tsp
Egg for smudging
Sesame seeds for sprinkling

Cooking method

  • The dough was kneaded in a bread maker. After the second kneading, she formed a loaf and placed it in a microwave oven for an express proofer: 15 seconds - microwave mode at high power, 10 minutes of rest, and so on 3 times until the dough doubles. Then she took out the dough, made cuts, greased it with a slightly beaten egg and sprinkled with sesame seeds, and in the meantime heated the microwave on convection to 200about... I returned the dough on the wire rack to the heated oven and baked on convection for 15 minutes at 200 degrees and 15 minutes at 180 degrees.
  • 🔗

Time for preparing:

2.5 hours

Cooking program:

microwave

Tanyulya
Woo, this is something to try. Rye wanted. but I don’t have any additives, I don’t bake with them, but the batooonchik
dopleta
Try it, Tanechka, no worse than in the oven! But the kitchen heats up less, and faster! And try rye without additives, they do not affect the baking method, only the taste and quality of the loaf itself.
Tanyulya
Quote: dopleta

Try it, Tanechka, no worse than in the oven! But the kitchen heats up less, and faster! And try rye without additives, they do not affect the baking method, only the taste and quality of the loaf itself.
The baking sheet is better, right? I have a microwave without a turntable, like an oven. Then I bake buns in it, but I have never done proofing on microwaves.
dopleta
Quote: Tanyulya

The baking sheet is better, right? I have a microwave without a turntable, like an oven. Then I bake buns in it, but I have never done proofing on microwaves.
And I don’t know without a turntable. But, on the other hand, are microwaves the same everywhere? You do everything on the baking sheet with microwaves, right? Try it!
Yelena69
Yelena69 dopleta, thanks for the timely recipe! I will definitely use it (I have a microwave, too, with convection) .. I really do not want to "heat up" the oven in hot weather .. THANKS !!!
Idol32
cool! Straight rack oven not microwave!
Ella Yakovle
Quote: dopleta


Wheat loaf in the microwave

Category:
Yeast bread
Wheat loaf in the microwave
Ingredients
Wheat flour

380 g
Carbonated mineral water

270 g
Butter

30 g
Honey

1 tbsp. l.
Salt

1 tsp
Yeast

2/3 tsp
Egg for smudging
Sesame seeds for sprinkling
Cooking method
The dough was kneaded in a bread maker. After the second kneading, she formed a loaf and placed it in a microwave oven for an express proofer: 15 seconds - microwave mode at high power, 10 minutes of rest, and so on 3 times until the dough doubles. Then she took out the dough, made cuts, greased it with a slightly beaten egg and sprinkled with sesame seeds, and in the meantime heated the microwave on convection to 200about... I returned the dough on the wire rack to the heated oven and baked on convection for 15 minutes at 200 degrees and 15 minutes at 180 degrees.
🔗

And what is "heat to convection"?


Time for preparing:

2.5 hours
Cooking program:

microwave

Dukhnich Nadezhda
Larissa, how great! I just have one question, what is the power of your microwave? My 1000, I'm afraid to overheat. I have a Panasonic, also with convection, there is even a fermentation mode. But this, in my opinion, is even faster, and most importantly not so hot. I can program all this, and then cut and bake. The beauty!
Ella Yakovle
Quote: Ella Yakovle


[/ quot

Thank you!
dopleta
Quote: Dukhnich Nadezhda

Larissa, how great! I just have one question, what is the power of your microwave? My 1000, I'm afraid to overheat. I have a Panasonic, also with convection, there is even a fermentation mode. But this, in my opinion, is even faster, and most importantly not so hot. I can program all this, and then cut and bake. The beauty!
Thank you, Hope ! I also have a 40 fermentation modeabout, but this is really faster. I have either 950 or 1000 power - I'm at the dacha now, I'll be back home on Sunday, I'll clarify. Do not be afraid to overheat, because at any time you can check the degree of baking and stop in time. In my opinion, there is no point in programming here, because bread needs to be put into a preheated oven for baking.
Pretty Ella Yakovlevna, if I may, I want to give you a little advice - when you need to ask a question, there is no need to cite the entire post, it is enough to write only this very question, you will be understood anyway! I have written to heat ON convection, not BEFORE. Convection is a mode that some models of microwave ovens are equipped with, during which food is prepared by blowing hot air.
Ella Yakovle
Thanks for the advice and remark, I am not very familiar with this site, I rarely visit. I have a micro passport in Hebrew, but I don't know it. There is a metal grill, which I have never used or never cooked in. And how do you know what my stove can do!
IRR
m = yes ... well, as I understand it, everyone who has the usual mikra shouldn't aim at a loaf? waiting for an answer.
dopleta
Quote: IRR

m = yes ... well, as I understand it, everyone who has the usual mikra shouldn't aim at a loaf? waiting for an answer.
IRRochka, well, you know everything about baking in the usual microwave mode - baked goods are ble-e-one. Even if you bake on the micro + grill combi mode, only the top will be reddened. People go to different tricks, add something coloring to the dough like cocoa and turmeric, but ...
Dukhnich Nadezhda
Well, I don’t know, I’m probably better to program, there you also need to wait 3p for 10 minutes, I know myself, I’ll be distracted, and she will beep me when she’s finished. And then you can take it out, while you cut the loaf and grease it, the stove will warm up. The first time then I will try in manual mode, and then I will switch to automatic mode. I love automated processes!
dopleta
Quote: Ella Yakovle

And how do you know what my stove can do!
Dont be upset! I know one person who will help you! She has to return from day to day (kisuri), you tell her your model, and she will read on the internet about her capabilities.
Dukhnich Nadezhda
Oh, Larissa, I have one more question, what kind of flour did you bake from (what manufacturer)? Such a beautiful crumb! And then I see my beloved Aladushkin ended up everywhere nearby, and Norma's favorite store next to the house was closed, again I will have to go somewhere to get flour.
IRR
Quote: dopleta

IRRochka, well, you know everything about baking in the usual microwave mode - baking is ble-e-one

Lorik, so try hotzza, I have a grill on top, I don’t use it, and so suddenly I’ll open horizons for my micra (it only warms me up and for defrosting) - but even for this it is not replaceable.

but in general, probably, a mesmerizing sight, how it grows there I baked these ... browsers are cool, only they are in butter and a lot of sugar, then I spat, I live without them
dopleta
Quote: Dukhnich Nadezhda

Oh, Larissa, I have one more question, what kind of flour did you bake from (what manufacturer)? Such a beautiful crumb! And then I see my beloved Aladushkin ended up everywhere nearby, and Norma's favorite store next to the house was closed, again I will have to go somewhere to get flour.
Nadia, I'm from different baked goods, but this particular loaf is made from a mixture of Predportovaya VS and flour 1c, weighed out from Orange, the ratio is ~ 1: 1.
dopleta
Quote: IRR

but in general, probably, a mesmerizing sight, as he grows there
Yep, exactly! I enjoy it too.
Dukhnich Nadezhda
Quote: dopleta

Nadia, I'm from different baked goods, but this particular loaf is made from a mixture of Predportovaya VS and flour 1c, weighed out from Orange, the ratio is ~ 1: 1.

Predportovaya, for some reason I did not like it before, probably I should try again.
mashenka
Hello! I tried to bake a bar according to your recipe. Only now the bad luck came out. the dough turned out to be liquid, I did not want to hold the mold at all and it was sticky to my hands. What went wrong with me? When I was kneading the dough in a bread maker, the bun was normal and did not even stick to my fingers, and then it turned out to be some kind of sticky mass.
dopleta
Quote: mashenka

Hello! I tried to bake a bar according to your recipe. Only now the bad luck came out. the dough turned out to be liquid, I did not want to hold the mold at all and it was sticky to my hands. What went wrong with me? When I was kneading the dough in a bread maker, the bun was normal and did not even stick to my fingers, and then it turned out to be some kind of sticky mass.
mashenka, I suspect that the matter is in flour. Perhaps your flour was wetter, in this case you need to increase its amount.
MariV
Where was I that I didn't see this recipe?
mashenka
Thanks for the advice, I will definitely try.

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