Maxima. "Airy white bread"

Maxima. "Airy white bread"

Category: Yeast bread

Ingredients
Wheat flour	800g
Water	200ml
Whole milk	200ml
Egg	100g (2 pcs.)
Vegetable oil	2 tbsp. l.
Salt	1.5 tsp.
Sugar	1.5 tsp.
Dry yeast	1.5 tsp

Cooking method

• Place the ingredients in the bread maker according to the instructions for MAXIMA - water, milk, eggs, salt, sugar, vegetable oil, flour, yeast. Install the "Classic bread" program, select "Weight 900g", select "Crust color - medium". Start!
• 

The dish is designed for

1140 g

Time for preparing:

3 hours

Cooking program:

Classic bread

Note

I solemnly join the ranks of bakers! I read the forum and study secrets, it is very interesting and informative! Thanks everyone! The stove was bought by accident (in general, in a convenience store), and even then, only in order to make yeast and simple dough ... it was not so. I bake and can't stop! Eh, goodbye, figure!
I didn’t think that the unknown MAXIMA bakes everything! I tried French bread, and with wallpaper flour, and muffins, and with rye flour - everything worked out the first time ... and this in one week) Bread, of course, we no longer buy in the store, and where - already neighbors with my bread, and friends stand on the scales enjoy.
This is today's bread, according to the recipe for the bread maker, it is called White Air.

Beautiful bread And crumb and crust, HP is really not familiar, but the result is excellent!

Good bread! And what is its weight, I just have 330ml. liquid and 600 flour, it turns out 940 g, and here probably more than kg. I just want to determine the oven according to the recipe and put 1 kg or reduce the number of ingredients.

I correctly understood that 500 ml. liquid?

Good bread! And what is its weight, I just have 330ml. liquid and 600 flour, it turns out 940 g, and here probably more than kg. I just want to determine the oven according to the recipe and put 1 kg or reduce the number of ingredients.

The weight turned out to be 1140 g. In the instructions for the stove there are three options for the weight of 450/680/900 g. Well, this weight of bread came out, moreover, without any problems. The result is obscenely tasty bread! And the crust is thin, which I really like. For now, I'll dwell on it.

I correctly understood that 500 ml. liquid?

I do not yet know how the eggs correspond to the liquid, but just weighed them, the eggs were large, so I poured 50 g of protein.

I also took village milk for baking, where the fat content is about 4-6%.

Beautiful bread And crumb and crust, HP is really not familiar, but the result is excellent!

thanks!) I myself am shocked by this stove, I did not expect it, honestly

Gorgeous bread !!! :

Thanks for the details. We will try

"The eggs were large, so I poured 50 g of protein."
Please tell me if I understood correctly: do you put only protein into the test?

"The eggs were large, so I poured 50 g of protein."
Please tell me if I understood correctly: do you put only protein into the test?

no. I broke 2 eggs into a bowl and weighed. It turned out almost 150 g. And since the protein was more convenient to cast, I did just that. But you can mix the eggs in a bowl and pour (if necessary) a mixture of protein with yolk.

Thank you! Let's try your recipe too

And your sugar is indicated in tsp. or is it Art. l.?

And your sugar is indicated in tsp. or is it Art. l.?

The recipe costs 1 tsp. - means in teaspoons of measured

And my bread does not rise at all (fresh yeast) - I make bookmarks according to recipes and is not BAKED, RAW
Tell me what to do. I really want my bread

All questions and answers on bread here Help, nothing happens with bread !!! (Ambulance)
And you definitely need to give information on the bread recipe and photos

Sorry for the stupidity, I reread the explanations about eggs three times, but I still don't understand. What does it mean to "pour" a mixture of yolk and protein? Where to pour? To put it simply, do you put two whole eggs into the dough, after mixing?

What does it mean to "pour" a mixture of yolk and protein? Where to pour?

Where did you read this? According to the bread recipe, 2 eggs are placed in a bucket along with other ingredients.

On the same page, messages number 5 and 10 from the author of the topic. She "casts" something from large eggs))
My eggs are also large, homemade, suddenly it is also necessary to reduce. Or maybe it meant that the weight of the eggs should be subtracted from the amount of water? "Drain the water"?

The conversation is about the flour-liquid balance when kneading the dough.
Eggs are different in terms of volume, and the egg belongs to the liquid. And if the amount of liquid in the egg is greater, then the dough may turn out to be more liquid, which will affect the consistency of the dough, and the roof of the bread may collapse during baking.

In this situation, it is easier to adjust the consistency of the dough with a flour-liquid balance, add some flour during the first kneading of the dough.

Read more about the flour-liquid balance here:
UNDERSTANDING BREAD IN HOMEMADE BREAD
The easiest white bread made from wheat flour
Wheat flour gingerbread man (master class)
CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Now it has come))) Egg "mass" should be no more than 100 grams. This word "piss" confused me. I can't stand it, I'll go and try the recipe right now.

Egg "mass" should be no more than 100 grams.

There may be more egg mass, for example, all 120 ml. (Gram)
Then you need to add a few Art. l. flour to replace and the dough became soft (but not runny)

Honestly, I am still afraid to adjust the recipes, I try to comply with everything to the gram.
This will be my fifth bread. All were baked according to different recipes, all were very tasty, but each time the same picture - very low loaves, the bread does not rise above the middle of the bucket. Despite the fact that it is perfectly baked, the crumb is spongy, airy. And the bun is always decent. I have already changed the flour and yeast, moved the stove to different rooms, where it is warmer ... to no avail. I want to understand - this is the problem of the device or my inexperience. This recipe attracted a lot of flour, maybe even now it will turn out higher.

For questions and answers, we have a separate topic. Help, nothing happens with bread !!! (Ambulance)

Honestly, I am still afraid to adjust the recipes, I try to comply with everything to the gram.

Svetlana, don't be afraid, you just need to understand that the base bread contains four elements; flour, water, salt, yeast. By cooking these elements, you can bake bread to your heart's content. My advice to you is not to bake bread according to the recipes attached to the HB, because they were written under a carbon copy, no one knows who.
Good luck with your bread.

Wonderful recipe, thanks! For the first time I got a tall, immaculate loaf. Somewhere they sowed a wire from the camera, as I find it, I'll post a photo. True, I replaced the water with whey, otherwise everything is according to the recipe.
The only thing is that it seemed to me that it was hard for a bread maker to stir such an amount of dough. She even began to smell plastic again. Next time I'll try to count the same ingredients for 600 grams of flour. If it works out, this bread will become our main bread.

Check the passport, how much flour can be optimally taken by a bucket of x / stove. If you make a bookmark in large quantities, the dough may not be kneaded, and the oven may be damaged.
Optimal: the amount of flour for kneading is 400-450 grams of flour.

The passport says the maximum amount of flour 560 gr. This means that you need to take half of the norms specified in the recipe and make 400 grams of flour. But whether such a tall bread will turn out ... or will it rise again only to half the bucket ... Well, let's see, I'll try.

Once again I want to thank you for the recipe. I got used to baking it on two programs: Dough + Baking. It always turns out great. Now this is my basic recipe for white bread.