Tasha
I know about Easter cakes. Baking itself is normal. But bread is a little different ... I'll try .... also with paper.

Turn out my aluminum molds are in price ... Wow! How lucky I was ... And I took care of them all the time ... Intuition!

Thanks for the reference. She, by the way, in forms .... I look like, I will wander. But I have been holding the emulsion for a long time - the right thing ... But I was afraid to miss the forms.

Mistletoe, thank you for the great recipes. I'm not really happy about it. If I don't click on the topic - I want to bake everything. I have already re-read everything from Admin. In theory, grounded. Now I have switched to practice. I like it more and more. It’s a pity I can’t get some more types of flour and more ingredients for black bread ... but I’ll find it with time, I hope.
Deep
Quote: tasha74

Cast thick aluminum was inherited, such high bricks. Everything stuck to me so ... there was no one to ask how to handle them. Then I lined them with baking paper .... everything was fine ... Of course ... Now I think with an emulsion ... But it's still scary.
tasha74, I bake in this form all the time. If the form is old, then first wash it well with a metallic sponge to remove all irregularities, then dry it in the oven, then bake it with oil in the oven for 15 minutes at 200 degrees. And then before each baking, as Mistletoe says - either with a non-stick talker, or simply - butter plus flour. The bread is easy to remove!

Mistletoe, I have been watching your armadillo mushrooms bread. Probably tomorrow I will depict this vilicolepie .. just I don’t know which is easier: to find a shape for 2.5 liters, reduce the amount of yeast or cut everything in half .. a task, however)
My condolences on the stone, Omelochka .. I also once put a cast iron on the heating elements - just like yours - there was a hopeless situation .. but that is a cast iron that will happen to her. In general, rest in peace, pebble. At least you gave us at least two great bread
Omela
tasha74 , thanks for the kind words !!!

Quote: tasha74

It’s a pity I can’t get some more types of flour and more ingredients for black bread ... but I’ll find it with time, I hope.
Yes?? And in the regional branch they asked ?? You seem to have everything there.

Quote: Deep

My condolences on the stone, Omelochka .. I also once put a cast iron on the heating elements - just like yours - there was a hopeless situation .. but that is a cast iron that will happen to her.
Deep , that lan .. we still buy such good. Later I also thought that the form could somehow be attached between the heating elements or on top. But there was little time to "think". Mushroom-armadillo pen with terrible power.

Quote: Deep

I just don’t know which is easier: find a 2.5 liter mold, reduce the amount of yeast, or cut everything in half ..
Unambiguously search for a form Cho to cut there ??? It is already eaten in one day !!! Nuuuu, or already 2 \ 3 ... reluctantly agree.
Tasha
Girls Thanks for the advice !!!! I am with you - POWER!
Omela
Quote: inusha

Wow, nifigase, you are stocking bombs here ... a nuclear arsenal ...
Nuuuuu, and you de shlynda ???
kolenko
Quote: Omela

Nuuuuu, and you de shlynda ???

Philonite she
Look, see, she took fashion, on a bike she cuts across the seas
From the team, to tell, it tears away
Omela
Quote: Deep

reduce yeast
Yeast is OK! Based on a bag of Saf-moment 11g. for 1 kg of flour.
Crochet
Quote: Omela

Pressed I think 10g. should be enough.
Ksyu, and why 10 hesitate to ask? We seem to be multiplying by 3 when translating ... Or do you think that 15 gr. already overkill?
nakapustina
Mistletoe, I report. Kneading the dough in HP on the "pelmeni" mode (I have 14 minutes). Yeast, by the way, put 10 grams. The dough is wonderful. Then she began to puzzle over where to put it for proofing.Recently, I have been baking bread in a cast-iron pan, having sprinkled it with corn flour (the bread pops out) But since you wrote to grease the form with butter, I decided to look for something else:

Wheat bread "Air" (in the oven)

In this form, I baked AXIOMA cakes, lining them with baking paper. The dough in this form has spread out a little, the bread looks more like a cake in shape. And also stuck to the form. Delicious and light anyway.

Wheat bread "Air" (in the oven)

I will bake some more. Mistletoe, thanks for the recipe! Oh. Can I have a recipe for a non-stick talker?
Crochet
Quote: nakapustina

Oh. Can I have a recipe for a non-stick talker?
Natul, So here is rins Ksyu the link gave ...
nakapustina
Krosh, thank you inattentively read
Omela
Quote: Krosh

Ksyu, and why 10 hesitate to ask? We seem to be multiplying by 3 when translating ... Or do you think that 15 gr. already overkill?
Well yes, Kroshik, by 3 and brute force. I thought 1.5 hours of proofing was enough. And Bertine has 10g. for 500g. flour.
Omela
nakapustina , Natasha, what an airy beauty you have!

shl. and I have another monster at the proofing.
Crochet
I baked, even slightly outgrown a 3-liter glass castersatlku ...

Ksyu, while I show you working moments, lan? In the evening, a submenu for normal views ...

Wheat bread "Air" (in the oven)

Wheat bread "Air" (in the oven)

Wheat bread "Air" (in the oven)

Omela
Quote: Krosh

even slightly outgrown a 3-liter glass castoratlku
Omela
Well, and my today's, 100g. ZH of wheat flour. Form 2,3 l. Before and after proofing:
Wheat bread "Air" (in the oven)Wheat bread "Air" (in the oven)

And the handsome man himself:
Wheat bread "Air" (in the oven)

Rift for Arches!!!
Wheat bread "Air" (in the oven)

Incision:
Wheat bread "Air" (in the oven)

You are not baking yet ???
Vitalinka
Quote: Omela

You are not baking yet ???
Are you already coming to me? Ksyusha, well, you will persuade whoever you want! That's it, I'll bake tomorrow!
Omela
Quote: Vitalinka

Are you already coming to me?
I'm flying !!!! 🔗
Vitalinka
Great! Waiting for Tady! I'm baking bread!
Vilapo
And I have already baked Wheat bread "Air" (in the oven)booze !!! Since I'm at the dacha and I don't have bread molds here, I couldn't think of anything better how to put bread in a tray. this is how it turned out not in height, but in width Wheat bread "Air" (in the oven)
Omela
Lena, torpedo bomber !!!! How does it taste ??
Vilapo
Quote: Omela

Lena, torpedo bomber !!!! How does it taste ??
Mistletoe !! OF COURSE IT IS TASTY !!! Who would have doubted ...
Omela


shl. add tsetuechek !!!!
Vilapo
Quote: Omela



shl. add tsetuechek !!!!
Wheat bread "Air" (in the oven) With a piece of the Crimean sky, it makes us happy today, cloudy but still + 30
Omela
Lena, gorgeous cut !!!

Quote: Omela

shl. add tsetuechek !!!!
Here:

Quote: Vilapo

DELICIOUS !!!
Vilapo
Quote: Omela

Lena, gorgeous cut !!!
Here:
I carried half of my torpedo to a neighbor, where we have so many, and a person the joy of homemade bread. I bring you and her thanks
Omela
Quote: Vilapo

where do we need so many
I wish we were so ... already half devoured ate.
Vilapo
Quote: Omela

I wish we were so ... already half devoured ate.
Yes, and we almost left half: nyam: sentenced, and tomorrow I will do another. I have a list that I want to try.
Vichka
So I have planned such a gorgeous bread for tomorrow! Oh mom .....
Vichka
Mistletoe, and what does it mean-Well, and my today's, 100g. -100gr ???
Omela
Victoria, good luck!

Quote: VS NIKA

Mistletoe, and what does it mean-Well, and my today's, 100g. -100gr ???
Replaced 100g in the test. flour for whole grain.
Vichka
Quote: Omela

Victoria, good luck!
Replaced 100g in the test. flour for whole grain.
Got it! And thanks, Omelochka!
Will definitely come back ...
Vitalinka
At the third stage of mixing my mixer died!
Crochet
Vitalinochka, I kneaded in HP, at mawOn the mixer, one dough mixer also welled up, it flew in half exactly ...
Vitalinka
Kroshik, kneaded with handles. And I don’t know what will turn out now in finished form.
Omela
Girls, yes shosh is !!!! Some destruction !!!

Vitalinka, Do not be scared!!!! Everything will be OK.
Vitalinka
Little, are you walking? I brought my bread, already baked.
Baked in a 2.5 liter mold, put fresh yeast 10g, did not run anywhere. Probably badly kneaded.
I brought you a plus sign! Airy bread, very light! Don't ask about the taste, it's worth getting cold.

Wheat bread "Air" (in the oven)
Omela
Vitalinkawhat a handsome man !!!!!!! Well done!!!

Quote: Vitalinka

Baked in a 2.5 liter mold, put fresh yeast 10g, did not run anywhere. Probably badly kneaded.
Kneaded perfectly, do not be shy !!! And he shouldn't run away, the form is of a suitable size !!! I have form 2,3 for the last time and everything is ok too !!!

shl. I look forward to impressions of the taste.
Vichka
Tell me unlucky, 2.5 liters, does it mean that so much liquid is placed or measured in some other way? I had never thought about it before.
I'm going to knead the dough in a bread maker.
Omela
Quote: VS NIKA

Tell me unlucky, 2.5 liters means that so much liquid fits
Exactly.
Crochet
Quote: Omela

shl. I look forward to impressions of the taste.
By the way, yes, for the taste and I did not unsubscribe ...

Ksyu, that's how you think my roll liked if I cut it last night, and by the afternoon of this day it's gone ...

Pralna, mondI started, yes, how!

And this is for three, donya in one thing she laughed her face more than anyone else, grit is delicious to nandmagu !!!
Ksyushik, thank you again, oot so much, huge, enormous !!!
Omela
Kroshik, thank you for such reviews !!
Dukhnich Nadezhda
Mistletoe, thanks for the airy bread recipe! My daughter said I baked the perfect white bread! And she demanded to consolidate the result. Therefore, one loaf was baked yesterday, and today two, because one is eaten right away. Knead and baked in a bread maker. It turned out great! Very airy and delicious bread!
Omela
Hope... glad you liked it!!!

Quote: Dukhnich Nadezhda

Knead and baked in a bread maker.
But from this place pzhl in more detail !!!
Vichka
Here! I just took it out of the oven and ran to you.
Wheat bread "Air" (in the oven)
Form 3 liters

Wheat bread "Air" (in the oven)
I haven't cut it yet, it's hot, but it looks like it and smells like ah!
Ksyusha, thanks!
Omela
Victoria, handsome !!! I look forward to impressions of the taste !!

shl. Vitalinka somewhere gone .. chewing.
Dukhnich Nadezhda
Mistletochka, yes, everything is very simple, she did it strictly according to your recipe (in a Panasonic bread maker), only reduced the amount of flour by 50 grams. I made dough with milk -275 ml, heated it to 37 g, added 5 g of fermipan yeast and sugar, poured it into a bread maker, added 200 g of flour and turned on the dumplings mode. At 10 minutes, I added oil and salt, after the end of the program, I let the dough stand for half an hour without turning off the bread maker. Then I added 200 gr. flour and turned on the pizza mode, after the end of the mode, I also did not turn off the bread maker for 1 hour, after an hour the dough rose above the edges of the bucket. I turned on baking for 45 minutes. I have done this three times already, my daughter really likes the taste of this bread. A special thank you from her, she said that she looks like a milk Japanese, only tastier and more magnificent. And I really liked the taste of this bread and the delicious crust. When I did the first time, I stopped the dumplings mode, let the dough stand, twice, and the second time I just turned on the dumplings mode and poured oil in the middle of the mode, this did not affect the result, everything went up well, and very tasty.
Deep
Mistletoe, I will also attach my bread here.
Changed nothing. All according to the recipe. Baked in a 2.5 liter glass saucepan. You were right 2.5 liters - that's right. All in all, here's my fuzzy:

Wheat bread "Air" (in the oven)
Wheat bread "Air" (in the oven)

And traditionally - a piece of the sky.

Wheat bread "Air" (in the oven)

It will be necessary to repeat it with fresh yeast. Bread came in very handy for lunch with mushroom soup. Young people are now eating up the leftovers with currant jam and are outraged that there are a lot of holes in the bread) you see the jam is dripping from them. First I say butter for bread, then another piece of bread. And then the jam)) Quiet, apparently, no longer dripping. Here is such a universal bread for both soup and tea) The taste is really quite neutral - no sourness, a little sweetish, reminds me of some kind of bread, but I just can't remember which one.
Thank you, Mistletoe
Omela
Hope, Thanks for the clarification!!!

Deep , really fluffy !!! As befits a prescription. The taste really goes with everything. And my 100g. Whole grain flour in the last bread is so generally invisible. Nobody guessed !!
Vitalinka
I am not lost, here I am. Well, yes, well, I chew! Here in the morning I tasted bread - this is a song, not bread! Soft, light, fluffy, well, very tasty! I will bake some more, but now I will try to knead in HP, the mixer is that bye-bye.
Ksyusha, thank you again for the wonderful recipes!

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