Bread in brine in a bread maker

Bread in brine in a bread maker

Category: Yeast bread

Ingredients
Brine	1 scoop (240ml)
Egg	1 PC.
Sugar	2 tbsp. l.
Flour (I use 1st grade)	3 measurements
Rast. oil	2 tbsp. l.
Dry tomato	1 tbsp. l.
Dry sweet pepper	1 tbsp. l.
Yeast	1.5 tsp.

Cooking method

• Now I always watch the molding of the kolobok, so I didn't have to add anything here.
• You don't need to add salt - enough in brine.

Note

There was still a pickle from pickled shop cucumbers, it smelled so delicious that I really wanted to use it.
The loaf turned out to be very large, with a thin crispy crust. Until I cut it, it cools down, then I will show a photo in section.
Cut it - tried it - very tasty!
The crumb is lush, (though with unnecessary holes under the roof), with a subtle smell of marinade and sweet pepper! MMMM !!!

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Kuznetsova Tatiana, an interesting option. And how is the vinegar sour? Is it felt?
It will also be necessary to add brine somewhere on occasion. Do not pour it out, since such a thing.

Kuznetsova Tatiana, an interesting option. And how is the vinegar sour? Is it felt?

There is sour, but so piquant. I used pickle from a freshly opened pickle can.
I also wanted to add green onions, but I forgot, sorry I have HP without a dispenser ...

Here is a photo of the bread:

[idea]

thanks for idea recipe!

I made it with tomato pickle, added a clove of garlic (finely chopped) and dried celery into the dough.
Yeast 1.5 tsp
Flour 400g. wheat + 50g. rye.
The gingerbread man was wet, but did not add flour.
The view was not very good until she began to bake.
The dough filled the entire bucket (and it is not small for Moulinex OW 5004) and went up by 2/3 - despite the fact that there are fewer ingredients than a small mulch loaf!
I chose a medium crust, a bit burnt on the sides.
It turned out to be a very tasty sandwich bread!

I usually bake white bread with kefir. But now it’s fasting, and I’m tired of the bread on the water, there was a can of tomatoes, so I replaced the water with pickle. This is something squeaky !!! Now I bake again in brine (already the seventh bread in brine).
And I closed the tomatoes like this - an ordinary marinade (70 g of salt, 70 g of vinegar 6% for a 3 liter jar and 4 tablespoons of sarah)

Thanks for the recipe! really, very spicy taste. From the additives was dill.

Interestingly, are dried tomatoes completely dry (as onions are sold) or sun-dried chopped?

Tatiana Kuznetsova! Thanks for the delicious recipe. I took a regular pickle without vinegar. The dough came up great, but when it was baked, the bucket was not enough. It has been a long time since I had such a tall and tasty bread.

The bread is gorgeous. I put 300 gr. wheat flour and 100 gr. rye and 15 gr. "live" yeast. I have never had such height and porosity of bread with rye flour. I don’t know what prompted it to rise like this: either "live" yeast, or brine. And it tastes like tomatoes and cucumbers (the pickle was tomato and cucumber 1: 1). Now the cucumber pickle will not pour out for sure

The bread is gorgeous. I put 300 gr. wheat flour and 100 gr. rye and 15 gr. "live" yeast. I have never had such height and porosity of bread with rye flour. I don’t know what prompted it to rise like this: either "live" yeast, or brine.And it tastes like tomatoes and cucumbers (the pickle was tomato and cucumber 1: 1). Now the cucumber pickle will not pour out for sure

And here's why - rye dough needs acid. Rye flour dough - properties and features of kneading https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102005.0 that's what prompted him

Admin, maybe this question is not here, but can you tell me: what is the difference in the taste of bread baked in water, milk, whey? And which liquid is preferable to use in which breads (in the sense of what flour)? I have never baked in water - well, why, I think, will pour water if there is a tastier liquid

In principle, all bread is delicious. I bake it depending on what is at hand and needs to be used, or I just wanted simple bread, for example, a simple loaf.
And to taste - all the bread is different, even from the same dough in the oven and bread maker, and even then it is different.

On the water, simple, although it can also bubble inside.
On whey and other similar liquid, more openwork is obtained inside and the dough squeaks when kneading.

With milk, the dough turns out to be heavier, it is better to dilute with water - I noticed this.

I don't even know how to answer

Thank you very much, the answer is very satisfactory

I will update a little Temko
I ran out of whey on which I usually bake bread and the idea came to my mind to try table bread on cucumber brine (without vinegar), the first experience was not successful, because I did it on dough and the acid most likely overestimated the speed of the yeast. The second bread was from ROMA with flax seeds, it turned out great, but I didn't stop looking and decided to try a new taste, I also found this one. Virtually unchanged, only honey instead of sugar and dried onions (instead of tomatoes and peppers), so it tasted like an onion cracker
In general, here:

[Olya]

I will update a little Temko
Virtually unchanged, only honey instead of sugar and dried onions (instead of tomatoes and peppers), so it tasted like an onion cracker
In general, here:

Olya, very pleased! The bread is wonderful, and the crumb on the brine is just complete mortality

THANK YOU for trusting my recipes, good health, happy for your success!

Thank you, he is also very good. airy, quickly eaten