French bread with onions in a bread maker (Posted by Bulochka)

French bread with onions in a bread maker (Posted by Bulochka)

Category: Yeast bread

Kitchen: french

Ingredients
1. Dry yeast	1 tsp
2. Wheat flour (I use the Metropolitan mill)	2 1/2 cups (Panasonic cup - 240 ml. = 150g flour)
3. Salt	1 1/4 tsp
4. Vegetable oil	- 1 tbsp. l.
5. Fried onions	2 medium onions
6 Water	220 ml (just under a whole cup)

Cooking method

• fry the onions for 1 tbsp. l. rast. oil (added directly to the dough, on top of the water, was afraid to put in the dispenser)
• Lay in the order listed.
• Those who do not observe fasting can add 2 tbsp. l milk powder.

Cooking program:

Program - French bread

Note

Delight!
To your health!

Photo visual73

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Elena Bo
Don't you need sugar at all? Or is French famous for being sugar-free? I added 1 tbsp yesterday. l. sugar and 3 pinches of a dried mixture of bell peppers and onions, mode "French bread", something was afraid without sugar.

[Elena Bo]

Elena Bo.. so what's wrong with sugar? do not need it at all or missed it? ... even wanted to try to do it today and stopped

Yes, he is sugar-free!
Normal yeast raises good flour with a bang!

also French. I do it without sugar, everything works out super

I also did French, though without onions - without sugar and, as always, tall and fluffy

Actually, this recipe (cat. On top) is a classic recipe for French bread (except for onions, although it tastes even better with it, I add raw, it fries itself on the crust, and only the taste and smell is felt in the crumb)

As promised, French bread from the Kenwood instructions with my notes:
water - 300 ml
unbleached wheat flour for baking bread (I take regular premium flour) - 400 gr
fine French flour or extra fine wheat flour (I take regular premium flour) - 50 gr
salt - 1 tsp.
sugar - 1 tsp. (you can do it)
yeast (I take the saf-moment) - 1-1.5 tsp, depending on the mood
French bread program, medium size, dark crust
I always did it with a bang

get ready .... eat e ... a scent

Almost all breads also have crust cracking .. is this normal (someone said that this is a drawback) or do you need to edit the recipe? It’s delicious for me, but if you don’t always give it a presentation, and according to GOST, this should not be ...

Almost all breads also have a crust cracking .. is this normal (someone said that this is a drawback) or do you need to edit the recipe? It tastes good to me, but if the gift is not always a presentation, and according to GOST, this should not be ...

oh well ... what guests?
we have bread - Ukrainian, it also always has a fried crunchy crack at the edges))))

So I finally baked French bread, though without onions so far ... It seems to me that it didn’t work out very well for me, it’s a little rubbery .. and with a crust it reminded me of a white brick (I liked it) ... The top fell a little , started to settle when I opened the oven at the end of the last proofing before baking, to grease with water and sprinkle with sesame seeds ...

Thank you so much for this recipe !!! Baked several times and not a single puncture! (pah-pah). And what a delicious !!!!

Hello everyone!
And here is mine - the very first and most delicious French with onions!
Many thanks to all for the information on this site - without you I would have turned out to be a uniform freak.

If anyone has measured onions in grams, please write down how many are .. and size M?

Hello everyone. Yesterday I baked bread according to this recipe - it turned out great, although this is my second loaf
Faced only one problem - the size of the loaf is not indicated, therefore, I put 750g. - based on the total weight of the ingredients and rounded up.
Am I correct in choosing the size of the loaf in this way, or is there another more correct way of calculating?

Hello everyone. Yesterday I baked bread according to this recipe - it turned out great, although this is my second loaf
Faced only one problem - the size of the loaf is not indicated, therefore, I put 750g. - based on the total weight of the ingredients and rounded up.
Am I correct in choosing the size of the loaf in this way, or is there another more correct way of calculating?

This bread is baked according to the "French bread" program - size is not displayed. If you do not have such a regime, then I will write it down in time for a Panasonic:
equalization of the temperature of the components - from 40 minutes to 2 hours
kneading - 10-20 minutes
rise - 2.45- 4 hours
baking - 55 min.
And if you also need to choose the weight, then weigh your finished bun.

Oh oh oh, I think I've done some business again. I didn't think about the recipe properly and thumped on the timer for the morning the usual French from the recipe book to Panasonic and added another 100 grams on top. Luke!
The result is the following composition:
yeast 1 tsp (I took 1.25)
flour 400 gr.
salt 1.5 tsp
powdered milk 2 tbsp. l.
butter 1 tbsp. l.
water 280 ml. !!!!!!!!!!!!
And plus to this 100 gr. Luke!
Probably it was necessary to reduce the amount of liquid !!! And I just sent the fool. Who will help how to save the morning bread? Can pour flour on top (I have liquid on top)? And if so, how much?

Who will help how to save the morning bread? Can pour flour on top (I have liquid on top)? And if so, how much?

And how to save the morning evening. In general, if you stopped the program, now you only need to watch the bun

No, my time is 00:10 now, that is, it's night, but I set it for tomorrow morning!

No, my time is 00:10 now, that is, it's night, but I set it for tomorrow morning!

Cool

Judging by the recipes of Panas 253 (there both in grams and in cups) you need 50 gr. exactly add flour, well, about 1 tbsp. l.

Then I'll go and add exactly 50 gr., In Panse 255 by 400 gr. flour 280 ml. water. I think only 50 grams is enough for onions.

Then I'll go and add exactly 50 gr., In Panse 255 by 400 gr. flour 280 ml. water. I think only 50 grams is enough for onions.

And I have 280 ml for 450 g. water

And I have an even more interesting recipe for the French mode:
called Simple bread - 400 gr. flour 300 ml. water and 1 spoonful of yeast, salt and oil! It turns out the dough is even thinner, I wonder if anyone tried it or not?
In general, I added 50 grams, thanks for the advice, in the morning I'll see what happens.

My bread adventure was not over. I was so worried about the water that I forgot to press the "start" button - I prepared everything, set the program, but forgot to press "start"! I had to turn it on in the morning and wait 6 hours when it was ready. The result was just superb! True, the roof collapsed, I think I'll fix it next time!
By the way, I added raw red onions to bread, a head of 100 grams. The bread on the cut turned out to be beautiful due to interspersed onions, but with white it seems to me it would look normal.

And I have an even more interesting recipe for the French mode:
called Simple bread - 400 gr. flour 300 ml. water and 1 spoonful of yeast, salt and oil! It turns out the dough is even thinner, I wonder if anyone tried it or not?

I bake this recipe regularly, once a week since May. With small personal additions (red pepper, bran, wheat germ, flakes, dry herbs) any one component from 1 tsp. up to 2 tbsp. l. With such a modest addition, I do not correct the water.
An excellent and self-contained recipe!

I also bake something similar on a regular basis, I replace only 1/2 cup of flour with corn flour, I really like it, try it!

Elena Bo
Don't you need sugar at all? Or is French famous for being sugar-free? I added 1 tbsp yesterday. l.sugar and 3 pinches of dried mixture of bell peppers and onions, "French bread" mode, something was afraid without sugar.

Do you have sugar in French?

Onion bread is the favorite in our family.
More delicious and appetizing is obtained from fried onions.
And from the store fried and dried onions - less aromatic.
While frying onions, I also add a little sugar (for goldenness) and pepper to it. Someone, I think Uncle Sam, said that almost any bread adds a little hot pepper. Can you tell me which pepper is preferable: red pods or black peas (ground, of course).

It seems to me, after all, red pepper. Although, I would add ground papariki to my taste.

It seems to me, after all, red pepper. Although, I would add ground papariki to my taste.

I also add paprika. But paprika doesn't really affect the taste. Just like turmeric. For beauty more ...

Can you tell me which pepper is preferable: red pods or black peas (ground, of course).

Uncle Sam adds a red pod.

After visiting Indian spices, overhauling and preparing all types of meat and fish with these spices, I switched to experiments with bread.
The mixture of Garam masala has a sweetish, spicy smell (coriander, cumin (cumin), allspice, nutmeg, black pepper, cardamom, cloves, fennel, bay leaf) - added 1 tbsp to Darnitsky with rye flakes.
A mixture of Tandoori smells like adjika to my scent (coriander, salt, fenugreek, cumin, cinnamon, red and black pepper, ginger, onion, garlic, mustard, bay leaf, nutmeg, citric acid, cloves, cardamom) - 2 tablespoons per regular bread. It turns out a rather spicy bread, which I fry into croutons for lentil stew.

So I decided to write, for a couple of months I have been reading the site and baking bread. I decided to try it already, I already put it, a mixed recipe with corn flour, fried onions and grated cheese. I'll post what happened soon.

The flour is excellent and 100% tested, excellent bread is made from it according to other recipes, but something did not work out with that ... Although the bun didn’t work, but the bread rose well, actually ... Maybe that’s how it should be .. But initially there was no kolobok, in principle, just batter. I don’t understand ... How are you? A bun or a hint of it was forming ...

... What about you? A bun or a hint of it was forming ...

I did it several times, but put it every time for the night with a delayed switch-on and she began to knead at one in the morning))) and in the morning there was a great bread))) I'll try to put it today and look at the bun, and tomorrow I'll tell

Here I have a question: There is a recipe in Panasonice-255, bread with rye flour in French mode ... Has anyone tried it ??

I made this bread at night on the timer, I did everything exactly according to the recipe, it turned out to be 5 points. The bread is excellent. Recommend.

Well! Yesterday for the first time I put this bread off the timer to look at the bun
I report: at the beginning of the kneading, the dough really turns out to be liquid, by the end of the kneading a bun is formed, but it is more liquid and sticky than that of a wheat bread, it even slightly spreads over the bucket, but apparently this is "the director's idea" because the result, if you follow the recipe exactly, is excellent!

This was my 4th bread, before that I made a simple white one, and everything worked out, but it didn't work out, I'm trying to understand what the problems are, because obviously I did something wrong. The bread turned out to be low, pale, and, in my opinion, is not baked. Yes, - I put the ingredients in the order indicated in the instructions for the stove, but it differs significantly from that given in the recipe - maybe this is the reason?

Yesterday, for the second time I baked this bread. In the first, I added a little water to the main recipe, the bread turned out. The second - left 220 ml of liquid. This amount of bread was clearly not enough. The roof was uneven, but the bread itself rose well, delicious.
Advice: be sure to look after the bun during the kneading process, the flour is different for everyone and absorbs water in different ways, and the onions are also not the same. Now I will pour at least 240 ml of liquid, it is better to add flour later. And the bread is very tasty.

I baked bread with onions. What can I say .... just great! The bread has risen by the size of a bucket, very tasty, the crumb is porous, well, just super !!!!!!! Many thanks to the author for the recipe. Very, very, very

set a timer for the evening ..... now I read that someone has little water, I'm worried .....

......................

I didn't succeed
dense inside and wet ... and very little rose ... something with a flour-water ratio? you will need to follow the kolobok ...

I didn't succeed
dense inside and wet ... and very little rose ... something with a flour-water ratio? you will need to follow the kolobok ...

Try to bake bread without a timer first, learn to communicate with a kolobok.

And then you will choose for yourself the best version of the bread recipe and bookmarking products (a recipe verified by your own practice), then you can safely put on the timer.

Today this bread was baked, as it should be on the French program (at 5004, 3h39 minutes, like for a small bun and for a pale crust)

At first, the gingerbread man did not receive it - everything was flaked, added a little water and then a normal batch began. I measured everything exactly

It turned out golden, baked and delicious, something like a store brick - I like that

Hello everyone, thanks for your site! I started baking bread in cotton recently, thanks to you I am mastering new recipes.

Yesterday I baked French bread with onions, only I had to add up to 250 ml of water and I put 1 tbsp for insurance. l. Sahara. I baked on the basic mode, because I do not have a French bread program.

The bread turned out to be very tasty and lush! My husband really liked it. Thanks for the recipe

I bake the second. Took this recipe.
I did not understand what the alignment was for - it stood for two whole hours!
I still set the clock at 8 pm with a fool, I had to get up half past three in the morning. Must be combined with delayed baking!
Here's how wonderful it turned out:



A little onion burned in the pan during baking, which was at the top further exacerbated the matter. But for me it even tasted better
Bread differs from usual in consistency, it melts in your mouth Super !!!

I did everything strictly according to the recipe. At the beginning of the kneading (1 min), scraps in flour were scattered all over the bucket, I thought: that's it, it didn't work out, I would have to add water, as some did in this recipe. I decided to wait. I opened it by the end of the batch (only 10 minutes), and there: Kolobok, Kolobok, I'll eat you! My first kolobok! I saw it live.

P.S. "Panasonic Cup" I have a different (?) Not 240 ml but 310 ml.

I didn't understand what the alignment was for - it stood for two hours!

P.S. "Panasonic Cup" I have a different (?) Not 240 ml but 310 ml.

Equalization is necessary so that bread is obtained consistently with high quality in both the far north and the hot south

And 255 Panasonic all have such a cup, don't worry, - 310 ml for the last risque.

I tried to bake in different combinations with onions, but the result is always the same - a fallen roof

I tried to bake in different combinations with onions, but the result is always the same - a fallen roof

Fry the onions yourself? Oil is liquid. Reduce the amount of water.

I tried to bake in different combinations with onions, but the result is always the same - a fallen roof

A fallen roof means a lot of water.

Your reason may be as follows.
There is a lot of water (liquid) in the onion, you can check it yourself, for this you need to squeeze the juice from a medium onion on a juicer and measure the amount of juice in ml.

You first form a bun, which turns out to be normal from your point of view, suits you, but on a signal you add chopped onions, in which there is juice (in the amount see above). That is, you added additional liquid to a normal kolobok, and it becomes softer than necessary and absorbed excess moisture.Now you would add flour, but the dough piece goes already for baking, you cannot add flour.
This means that first try to make the kolobok tighter than necessary, expecting that excess moisture will be added later (onion juice).