Italian bread with basil in a bread machine

["Wow!"]

Italian bread with basil in a bread machine

Category: Yeast bread

Ingredients
Water	- 1 cup (230 ml.)
Wheat flour	- 3 cups + 1/3 cup
Powdered milk	- 2 tbsp. lies.
Sugar	- 2 tbsp. lies.
Salt	- 1 tsp. Lodge.
Vegetable oil (preferably olive oil)	- 2 tbsp. lies.
Tomato paste	- 4 tbsp. lies.
Dried basil	- 2 tsp. Boxes.
Dry yeast	- 1.5 h lodges.
Chives (can be regular green onions)	- 2 tbsp. lies.

Cooking method

• Place all the ingredients (except the onion) in the bucket in the order recommended by your bread maker. Add the onion to the dispenser or, at the signal, to the bucket. Basic mode. The crust is "medium".

Note

I recommend very tasty and very beautiful bread. When his husband saw him, he said one word: "Wow!"... It's a pity you can't convey the smell, it's just super.

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bread turned out - but without onions%)
again there was a puncture with a dispenser - it stuck there, and fell already when the bread was baked, apparently - because it was lying on top in a pile ..
next time I'll put it in the dough right away - I bake it at night, at other times I don't have time - to keep an eye on the stove ..

took a sample today ...
very specific taste .. I can't even say what it looks like ...
But beautiful! If you need to surprise your guests - that's it!

I did it on the Italian program without milk, I added the onion immediately to the batch, without the participation of a dispenser.

Question! How is French bread different from Italian bread?

[Dentist]

Dentisthow delicious! True, I also did it without a bow. The taste is interesting. You can eat it just like that, but the soup is just super tasty! Thanks for the recipe!

Basic mode. The crust is "medium".

exactly the crust is medium ?? maybe this size was meant? :) if not, what size should I put?

I got a mediocre bread
And about the size setting, I asked here (right after your post) might be interesting

The size is "medium" and the crust is "medium".

And what is chives, enlighten the darkness.

This is such a thin green onion, also called Schnitt-bow.

Here is a chives-bow .. though it's better not to eat flowers

My husband say, "Wow!" can not, not Russian. He bulged his eyes and said, "WOW!"
MANY THANKS FOR THE RECIPE !!! BREAD-SMAKOTA !!!

Many thanks to Dentist for a wonderful recipe ...
and beautiful, and aromatic, and most importantly - yummy !!!

Lovely bread only added rosemary instead of basil

Thanks for the recipe! It turned out SUPER! Made with a mixture of Italian herbs (instead of basil) and without onions. At work, they organized a competition on the topic of who will guess why the dough is so beautiful - no one guessed :))).
The only thing I wanted to ask is - as in my opinion - a little thick crust on the bottom and on the sides of the bread. Is this controlled by something - changing the size of the loaf or the degree of roasting of the crust? (set the size to medium, the crust is also medium)? Thank you!

The bread turned out to be a little wet, just a little bit ..... but in general, very tasty .... thanks for the recipe ... though basil, in its absence, it was replaced with "Mediterranean herbs" ....

Thanks for the super-awesome recipe, today I will do it THIRD time in the last month !!! The bread is very beautiful! delicious and fragrant, my husband is delighted, guests come tomorrow and he asks to bake it! only instead of onions I add 2 tsp. other dry herbs (thyme, oregano, rosemary).

I suggest adding half a cup of flour, if the tomato paste is sour - a little more sugar, and a clove of garlic (add with the onion)! Finely chopped garlic.
It turned out VERY TASTY !!!

Yesterday I baked it, an awesome aroma and taste, and it turned out to be airy. Thanks for the recipe.

Now I'm baking ... 50 minutes left.

I probably counted the recipe incorrectly. I got 450 grams of flour. And in the process of kneading the kolobok, I had to add another 100-120 grams. Or I have a lot of tomato. put the paste?

And here's another thing: I look at the pictures, everyone has different heights. from huge to medium ... I wonder what this is connected with?

It looks really amazing! I have such a question, I have Moulinex 3000, so in addition to the program, it is also necessary to set the weight on it ... 750 or 1000?
How much is it by weight? And in general ... how to calculate the weight of bread based on the recipe?

Thank you.

According to my Panasonic, I can say

that 400 grams of flour is about 600 grams. of bread,
500 gr. flour - about 800 gr.,
and 600 g of flour is already 1 kg.

All of the above - for bread without additives, if we add dried fruits or cheese, sausage, etc. - the weight of the bread will be greater.
If the flour is according to the recipe, for example 550 g, I choose the mode for 600 g in my oven. That is more, not less

I bake almost all baked goods by setting the weight to 1 kg, we love a more crispy crust ..... and the time interval for 500-750-1000 g is not very different, in my oven it is more or less about 12-10 minutes

This bread was one of the first baked by me. Several times my husband took this masterpiece to work, and I bake it in terms of 1.5 kg loaf, no less, then there was a break - other types of bread baked. And here recently he comes home and says, there guys ask, can you bake "Red bread"?

And I was not lucky with the tomato. pasta.
Into her. apparently, ascobic acid was added for better preservation ...
In general, during baking, the smell of tomato paste, and after baking - the taste of tomato. pasta ..

in general, I'm looking for a new tomato paste ...

Take a new one! I baked bread according to your recipe. It turned out wonderfully well, only now it gives off a lot of tomato paste ... next time I will pour tomato juice (naturally reducing the water)

Question! How is French bread different from Italian bread?

I am also interested in this question. I have "French" in my stove, but no "Italian" mode

We already wrote about this on the forum, for example:
https://Mcooker-enn.tomathouse.com/in...pic=603.0, generally use the search, you will find a lot of interesting [

And you can find out ... should tomato paste be dissolved in water or is it also in a corner?

I simply add tomato paste to water or put it in a corner. Today baked: handsome, and the smell

For me, 4 tablespoons of pasta is a lot, I put 4 tablespoons of tomato sauce and 2-3 tablespoons of a mixture of dry herbs or "for pizza" or "a mixture of Italian herbs" and can be on the tip of a black pepper knife. It turns out very tasty.

In Italian, I replace tomato paste with thick homemade tomato juice, pour a whole glass (200 ml), subtracting this amount from the total volume of liquid. It turns out tastier, my juice is rubbed through a sieve, those without seeds and skins

"a mixture of Italian herbs" and you can on the tip of a black pepper knife. It turns out very tasty.

The mixture of Italian herbs in the mill is very good in this bread. French herbs are also very good, add a little dried onions and paprika petals to everything. It was cool when I baked with freshly ground pepper - it tingled the tongue

But how surprised when I treat this fragrant red handsome !!!

Today I baked my sister in Kharkov. There was fresh basil, pastry mint and green onions. The taste is just super !!!!!!!

this bread is just super awesome. Reddish with a specific taste, soft. very suitable for borscht.

The bread is very good! With me it rose above the bucket. And the smell! ... like in a pizzeria. I added a mixture of basil, thyme, oregano and rosemary (1 teaspoon each). Recommend!

Tell me, pliz, the weight of flour in grams

I have baked this bread more than once, no mines! I proceed from the fact that 230 ml. glass-135-140 gr.wheat flour. Good luck to you! The bread is really worth it!

that is, according to the recipe, this is approximately 450 g of flour (counted according to the lower value)
I will try
Thank you

so delicious it is written here! I'll try to bake a loaf today
especially since I can eat tomato paste anyway

baked! turned out to be 13 cm high, is this normal or low? baked well. the only thing for my taste next time I will put less tomato paste (otherwise it interrupts the taste of herbs)
I put 450 g of flour, it turned out to be enough, instead of green onions I put dried and a little dried garlic.

Thanks for the recipe, today I baked it very tasty. At home, everyone is delighted, I had to put a second one so that I would not be left without bread for breakfast I put basil and oregano from herbs, common green onions, the rest is all according to the recipe.

The bread is fantastic. The first time, for some reason, I really decided that flour needed 450 grams (I probably dreamed about it), the bread was donkey, but it was baked anyway and was very tasty. Attempt # 2 exceeded expectations !!!
Now I think - I have an "Italian herbal mixture" - try it or limit yourself to basil?

Experience it! And not only her

I counted the bread on a large size (600 g of flour) and made it with frozen tomatoes, green onions and fresh basil). The taste, color and smell are simply indescribable! The experiment was carried out before the arrival of the guests and the bread went to the barbecue better than ever. immediately put the same second loaf
Thanks for the recipe!

He baked bread and the whole family liked it very much! It turned out to be very light, similar in structure to toast bread. Color, aroma, taste - amazing! The only "gag" - instead of basil added "Italian herbs" Kamis

The bread is fantastic. The first time, for some reason, I really decided that flour needed 450 grams (I probably dreamed about it), the bread was donkey, but it was baked anyway and was very tasty. Attempt # 2 exceeded expectations !!!
Now I think - I have an "Italian herbal mixture" - try it or limit yourself to basil?

how much flour did you put in the second attempt?

The bread was just superb. Thanks for the recipe. The husband swept half a loaf and asked for an encore. Chumak put the paste. The only thing that I also messed up with flour. Well, these are inconvenient calculations in cups. While I was calculating how many grams of flour in a 230 gram cup, while I was multiplying, I lost one cup somewhere, counting 330 grams out of 2.3 cups. Think about it. I look into the stove after the first batch, and there is something. In general, I poured flour on a tablespoon five times, until a handful fell. Well, I think, not a fig for myself "control of the kolobok", how did others immediately succeed, and then it turned out that the cups were 3.3
The bread from the endless pouring turned out to be crooked on one side. No, he did not fall, but simply in the shape of a crooked kolobok and rose. The whole thing turned out to be airy and very tasty.
And flour in the final count turns out 500g

The bread turned out, but you need to put not 4, but a maximum of one spoonful of tomato paste (it is even better to replace it with juice). As for me, tomato paste has filled the whole taste of the basil bread. The result is bread borscht.

I put three level scoops of chumak paste. Enough
After the test, they all rewrite the recipe for themselves.