Sweet egg bread in a bread maker

Sweet egg bread in a bread maker

Category: Yeast bread

Ingredients
Flour	400 g
Fresh yeast	35 g
or dry	2.75 tsp
Warm milk	250 ml
Egg	1 PC. and 1 yolk
Butter	30 g softened
Vanillin	8 g
a pinch of salt.

Cooking method

• I put everything, as always, on sweet bread or fast bread for the same program. It turns out equally well.
• If you add more sugar and raisins to the floor of a tablespoon, then you get a high-calorie bun.)))

Note

I want to share my joy with you. I got it
"awesome bread" !!!
I saw a photo on SAECHKe (a recipe from Lida, from a German book.) And realized that I wanted this bread,
here is a recipe for those who also want to try it.
There it is in the form of a challah, but I made it in a bread maker.
We just sweep this bread in all variants, and the grandmother, who used to bake bread in the oven, is ready to eat it for breakfast, lunch and dinner.
Now he is one of our favorites.

Grigoriev Photos

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I didn't get the bun and I added another 50 grams of flour. Added raisins. The bread turned out to be higher than the bucket. top - half light, half dark. I pulled it out of the bucket with difficulty, stuck to the spatula. Cools down. I think for Panasonic it is necessary to do the norm.

I think for Panasonic it is necessary to do the norm.

Do you think that the dough from 200 g of flour will be kneaded? I have never tried it ... I'm going to put the dough in half an hour, but now I'm in doubt about how much flour to take ...

The most optimal and minimal amount of flour for kneading is 300-350 grams of flour, if fewer balls are not mixed, there is not enough mixer for this, a small ball.

Admin, You may be right, but that. that for Panasonic this is a lot - it's a fact. It is necessary to reduce milk. For 400 grams of flour, an egg. yolk and 250 grams of milk a lot. It was too late for me to understand.

Grigorievna, if the bread does not want to be pulled out of the bucket, leave it for 5-10 minutes in the bucket and shake it out, it will pop out!

[Grigoriev,]

We managed to "catch" almost the very beginning of the batch - fortunately. Because the kolobok was not at all. ... There was a muffin type batter (in terms of thickness). I gradually added 6 tablespoons of flour with the top, then a bun began to form - buttery and sticky. When the signal sounded and I opened the bread maker, I was not ready for what I saw: the dough was already almost under the roof. And this is without baking! I cut it into buns with difficulty, it turned out 16 pieces. Baked for 12-15 minutes at t = 200 * (approximately). The view is not very good, but the taste and smell are wonderful. It looks like I missed the following: this dough is not for buns, but for baking in a mold, and it does not matter, in the oven or in the HP. Grigoriev, now I understand you very much. The result is delicious, but I'm already afraid to do it in HP. But I don't have a suitable dish for the oven yet.

[Grigoriev,]

Grigoriev, now I understand you very much. The result is delicious, but I'm already afraid to do it in HP. But I don't have a suitable dish for the oven yet.

Look, I've made some minor changes to my egg quick recipe. The result will be

from this number of products in the mulinex, I have a lid 3-4 cm from the bucket. And the top is half light as in the photo.
But it never affected the taste !!!
The dough always kneads well by itself. sometimes with a spatula on one side I will help the kolobok and that's it. But I measure flour with glasses. I have 400g - this is 2 times in a measuring glass to the 250ml mark and 1 time about 160-170ml. The bread has always worked well. I tried to lay 2 eggs, I did not notice the difference.
But in the original it should be buns, but I was too lazy to mess around.

I'm glad that at least someone liked the bread. And then I myself only consume recipes, for the first time I posted it.

Probably our flour is different. I baked on makfa and even on Nastusha it turned out well.
And for Panasonic, try to reduce the products not by half, but by a third.

I baked bread according to your recipe, albeit with changes.

670 g flour
2.75 tsp dry yeast
250 ml warm milk
1 egg and 1 yolk
30 g of oil drain. softened
90 g sugar
a pinch of salt
raisins

Yes, I had to "heap" as much flour. Initially kneaded at 420 grams, but the dough was thinner than pancakes. Thump of flour, so that at least a bun was. Sugar put 90 grams, but for me I need to increase it to 100. Yes, in this size the bread turned out to be HUGE !!! I have a maximum bread size of 1350 grams, the bread did not come out of the bucket, but the top did not reach the lid by half a centimeter. It is worth doing in half. I put the crust light, due to the sugar the color turned out to be "the very thing."
The bread turned out to be delicious !!!

Tell me how to insert pictures, I will show the result)

[Tati]

I'm glad that at least someone liked the bread.

Tati, I am also among those who liked the bread! I just wrote about the difficulties I encountered and that I had not yet adapted to the recipe. It's good that we were reminded of this bread! I'll try to do it again, in the oven. Already figured out in what form, here.

[the final good recipe]

Who made this challah in a bread machine well?
Please post the final good recipe.
I don't want to spoil it.

Added raisins. The bread turned out to be higher than the bucket. top - half light, half dark. I pulled it out of the bucket with difficulty, stuck to the spatula. Cools down. I think for Panasonic it is necessary to do the norm.

At first, I also could not manage to reduce the amount of flour,
if not satisfied with the size of the finished product.
I have adapted to count the number of products as follows:
Divide the weight of each recipe into 10 parts.
I reduce it by 1/10, 2/10 or 3/10 parts.

For Panasonic it turns out fine.
I also halved it, but it turned out to be a very small bread,
although the batch was quite normal.
No worse than the big one.

Take my recipe, only half. This will be a loaf of 650-750 grams itself.
Bread is worth baking, we have already decided that we will have it permanently sweet))

Take my recipe, only half. This will be a loaf of 650-750 grams itself.
Bread is worth baking, we have already decided that we will have it permanently sweet))

Thank you, but have you changed something and would like to change something else?
No final tried and tested recipe yet?
What is the weight of your finished bread?

Sorry, I didn't weigh it, but it's very big. My bucket is 1350 grams. As I already wrote, I didn't get out of the bucket, but I was up to the lid.
You don't need to change anything in the recipe, except add vanillin if you like. You will do it in half, just put 1 egg.

Sorry, I didn't weigh it, but it's very big. My bucket is 1350 grams. As I already wrote, I didn't get out of the bucket, but I was up to the lid.
You don't need to change anything in the recipe, except add vanillin if you like. You will do it in half, just put 1 egg.

35 g fresh yeast or 2.75 tsp. dry
Not too much?

I used dry ones. It is not too much for almost 700 grams of flour. You will take half - 385 grams of flour and 1.4 tablespoons of yeast. An absolutely normal ratio.
You can wait if you like). We will finish the "giant" and I will bake the same half. Then I'll weigh the resulting small one. True, half of the "giant" remains ...

Challah in a bread maker

Sugar - 65g
Salt - 0.5 tsp
Flour / s - 320 gr
fresh dozhi - 15g
Warm milk -200g
Eggs - 1pc
Oil drain. softened - 25g
Vanilla sugar - 1 pack

I mix everything liquid with yeast.
Flour - at the bottom of the bucket.
I fill in everything else on top.
She put a handful of large raisins.
program for 3 hours
Ready weight - 650g

You will make a recipe for pepekroili)) Have you tried it, delicious?
And the crust was probably not light, and it turned out to be so dark. I got an orange one on the lightest))

You will make a recipe for pepekroili)) Have you tried it, delicious?
And the crust was probably not light, and it turned out to be so dark. I got an orange one on the lightest))

Simplified the recipe.
I love baked.
This photo is darkish, but it is normal.

Well, why do you have such pretty raisins? I break it when kneading, although I put it on a "beep" ((
By the way, we got quite a lot of sugar. Doesn't it taste too sweet or does it look like cake?
And then I put 90 grams on my portion, I think, is it worth increasing to 100.

Well, why do you have such pretty raisins? I break it when kneading, although I put it on a "beep" ((
By the way, we got quite a lot of sugar. Doesn't it taste too sweet or does it look like cake?
And then I put 90 grams on my portion, I think, is it worth increasing to 100.

This raisin is very large. Remained intact.
I did not soak it, but only washed it and dried it with a towel.
The egg was large with a good yolk.
Therefore, the dough is beautiful.

Likewise, the raisins were not soaked, but still broke.
I also used very good eggs.
Anyway, all products must be perfect for good bread.
I have the simplest bread maker. But the products here are all very good. I got the bread the first time.

Likewise, the raisins were not soaked, but still broke.
I also used very good eggs.
Anyway, all products must be perfect for good bread.
I have the simplest bread maker. But the products here are all very good. I got the bread the first time.

This morning I tried to eat a piece.
Liked. Everything is good: do not add, do not subtract.
Maybe I'll try to bake it with another program.
Baked for 3 hours, try 3.5 next time.
1.5 hours for yeast dough is clearly not enough.
Maybe you broke the raisins, because in the program for 1.5 hours
kneads the dough too hard.

P.S. So far, I haven't had big failures with bread either.
I try to take the recommended tried and tested recipes
and customize your stove and your desires.

Maybe you broke the raisins, because in the program for 1.5 hours
kneads the dough too hard.

What 1.5 hours are we talking about? No, I was in no hurry, the program was for 3.5 hours.

What 1.5 hours are we talking about? No, I was in no hurry, the program was for 3.5 hours.

I did not lay the raisins right away, but a little later,
just threw a handful on the already spinning bun.

Tell me how to be! I put the bread in the oven at 180 degrees, my top is already rosy, and it took only 10-15 minutes. I moved the bread to a lower level, and turned off the heating from above. Right?

As far as I know, when baking in the oven, the top heating is turned on only when the bread is finally ready, but the crust is not brown. But I won't tell you about degrees - I didn't have enough heroism to bake bread in the oven))

And I don't have a bread machine. Everything that baked always included modern heating from above and below, and everything was fine. And then the baking apparently affected, I first moved it down, and then in the middle, but only from below the heating worked. Everything turned out fine, the bread is delicious, (we are already trying), although I would have reduced the yeast a little so that the smell does not remain. But this is next time.

And I don't have a bread machine. Everything that baked always included simultaneous heating from above and below, and everything was fine. And then the baking apparently affected, I first moved it down, and then in the middle, but only from below the heating worked.

Reduce the oven temperature to 165-160 * C - the baking time will simply increase. Better to use a temperature probe.
The second option is to put a sheet of foil or parchment on a crust of bread.

I have propped up the lid of the stove, although there are not enough products by weight on a large loaf))))))))))) So, in order to avoid a light speck on the lid, I threw the window on top with a towel.
The friends who turned up at a party sighed in unison and lost half at once)))))))))))))))

The bread is very fluffy, so the weight does not correspond to the size.
And the bread is really tasty))

I want to share my joy with you. I got it
"awesome bread" !!!

I saw a photo on SAECHKe (a recipe from Lida, from a German book.) And realized that I wanted this bread,
here is a recipe for those who also want to try it.
There it is in the form of a challah, but I made it in a bread maker.

400 g flour
35 g fresh yeast or 2.75 tsp. dry
250 ml warm milk
1 egg and 1 yolk
30 g of oil drain. softened
Vanillin
8o g sugar
a pinch of salt.

I put everything, as always, on sweet bread or fast bread for the same program. It turns out equally well.
If you add more sugar and raisins to the floor of a tablespoon, then you get a high-calorie bun.)))
We simply sweep this bread in all variants, and the grandmother, who used to bake bread in the oven, is ready to eat it for breakfast, lunch and dinner.
Now he is one of our favorites.

I got a recipe with the following variations (calculated by weight 750 g, Smile BM 990 oven):

Water - 160 ml
Eggs - 1 pc.
Oil - 20 gr.
Powdered milk - 1 tbsp. the spoon
Sugar - 3 tbsp. spoons
Salt - 1 tsp
Flour - 450 gr.
Pressed yeast - 12 gr.

Vanillin forgot to put it, but without it it turned out well

The loaf was not very high - perhaps this is due to the fact that I put less yeast than in the original recipe. But the structure of the bread is good, the bread is "light".
I'll post a photo later.

[Tati]

Tati, Is there no sugar in the recipe at all?