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

: yahoo: Delicious bread! And what smells soared mmm ...!
True, the loaf turned out to be slightly crooked. Total weight 581g



The taste and smell of onions is there, but it is not visible !!! I thought differently, for beauty when frying I even sprinkled paprika for color)))



Thanks for the recipe!

[vikaspb]

vikaspb, in this topic we are talking about bread "French bread with onions (Author Bulochka)".

I moved your question to the topic Help, nothing comes of it !!! (Ambulance) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0 we will try to solve your problem there

Can you please tell me when to lay the fried onions? is it possible with all the ingredients at once?

Can you please tell me when to lay the fried onions? is it possible with all the ingredients at once?

The words of the Author of the recipe from the first post:

"fry the onions in 1 tbsp. l. vegetable oil (added directly to the dough, over the water, I was afraid to put it in the dispenser)"

So we put onions immediately when kneading the dough

Thank you. Have you tried the oven in the main mode? If you fry the onion in 1 tablespoon of oil, then put 1 spoon less in the dough?

Thank you. Have you tried the oven in the main mode? If you fry the onion in 1 tablespoon of oil, then put 1 spoon less in the dough?

Always read the Author's recipe carefully !!!!!!

The author of the recipe is Elena Bo! ... I just read her text for you and translate!

The author does not write anything about the need to reduce the oil, so you can make a bookmark according to the author of the recipe.

The recipe (original source) is here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=191.0 , the main mode can be tried!

Success

Delicious bread !!!!!!

Friends, thanks for the wonderful recipes, important little things, and timely tips! All this helps a lot to decorate our life and our table. I have been fond of bread maker for almost 2 years now, and most often it turns out quite well. In any case, when we go to visit and everyone is bringing something to the table, they invariably order me bread.
To tell you the truth, the recipes on this site are not always easy to use, since I live on the other side of the world. Other ingredients. Other products simply cannot be found, especially when it comes to the different varieties of flour mentioned in your recipes. Even the measures are different! But I try to adapt, and it seems to be good at it. For example, instead of weight, I'm used to using volume measures. Here they measure in cups: 2 cups is 450 ml.
Most often I bake bread from 2 or 3 types of flour. Unfortunately, it is very rare to find rye flour in the store, probably because it is only imported here, from England (Hodgson Mill). But whole grain (Whole Wheat) - any number of different. I especially like Indian: there are several types of it, cheap, and the bread is delicious. Somehow I came across a beautiful yellow flour - almost like egg powder! And the bread was sunny from it! I always buy regular flour unbleached: I read somewhere (maybe they are lying) that chlorine is used to bleach flour.
At one time I used beer as a liquid: it turned out great! The bread rose beautifully and was delicious.
For a long time I was going to bake bread with malt, but it didn’t work. I bought a liquid kvass concentrate (here it happens in Russian stores), but I was not impressed: the bread turned out to be just darker, but it tasted as usual. Obviously, it was useless to look for malt in the local stores, but I thought to look into the dictionary, found out that malt is malt, went to ebay, and there are a lot of all kinds of malt! It turns out that beer lovers buy it there, who make beer themselves. That's where I bought a packet of dark malt.In the meantime, the malt was driving to me, I came across this recipe for onion bread. Well, I also came off!
All in all, here's the recipe:

honey - 1 tbsp. l.
salt - 1 tsp.
cumin - 1 tbsp. l.
molasses (Molasses) - 1 tbsp. l.
medium onion, chopped coarsely and toasted for 2 tbsp. l. corn oil, everything is poured together there, in a saucepan of a bread machine
3 medium slices of hard cheese, finely chopped
350 ml of water, of which 100 ml was heated almost to a boil, and 2 tbsp were brewed in them. l. dry dark malt. When the malt was stirred, the rest of the water was added there, it turned out a warm liquid, and went there, in the saucepan.
Wheat flour, unbleached - 2 cups (450 ml)
Whole grain Indian flour - 400 ml
Powdered milk - 2 tbsp. l.
Dry yeast - 1 tsp.

My bread maker is simple, no bells and whistles, so the mode is for whole grain bread, 5 hours. As always, I set the bread to bake for the night, so that for breakfast - fresh. And this is what happened:



Onions and cheese disappeared without a trace. The onion flavor is slightly felt, but the cheese flavor is not. Perhaps it was not worth adding cumin: it clogs everyone else, but it turned out VERY DELICIOUS! The bread rose very well, the crumb is tender and light, the crust is crispy, dark. It is impossible to break away! The malt gave a taste reminiscent of the Riga bread that was once sold in Moscow. Next time I'll put in more onions and more cheese and see what happens!

Wow, that will be! On rye bread in a store I found the phone number of a bakery, it turned out to be Polish-Ukrainian. I phoned, went, they generously sold me rye flour with bran (I don’t know what kind of flour is in Russia) and gave me a can of sourdough. True, they did not know on what basis that leaven was, so the question is: what and how can it be fed? How do you know which base?

Awesome bread! Yesterday I baked, today I can't tear myself away

I baked it today ... delicious, added more garlic powder ... Thanks to the author ...

[Sonadora]

I baked it today ... this is already the second bread according to the first recipe (the first one was almost completely reduced yesterday with my wife, half a piece is left at the moment). The taste is just wonderful! In both he added 2 tbsp. l. concentrated milk (no dry) prescription Sonadora reducing the water accordingly. The first version turned out to be as high as a bucket, the roof with small "bumps", the second rose a little less, I think from the fact that I mixed 2 different flours and the roof fell slightly. I'll post the photos later until I understand how.
Thanks to the authors for the recipes!

Speckla exactly according to the recipe, the bread is delicious, but the smell of onions is not felt at all. Does everyone have it? Sprinkled with dill on top at the stage of raising the bread. And what kind of structure someone has, I have a very dense one, although I thought that bread is always loose and airy from white flour.

And I have disappointment. All according to the recipe from 1 page, only flour another 1.5 tbsp. l. added. The bread rose well. But in the first 10 minutes of baking, the donkey fell, the roof collapsed. I don't know what it tastes like. Still baking.



I still sin on my yeast. I have been doing badly with them lately. As soon as I bought a batch, everything went up and down. Fortunately, today I opened the last pack.



I'll try it some other way, but with a different yeast.



The bread is delicious despite the appearance.



Immediately after this bread, I tried another recipe - simple onion bread. Everything worked out! The roof is fine. The bread rose perfectly. I can't say anything about the taste, it's still getting cold ...