Sour milk bread with a mixture of "8 grains-tonus" (Redmond 1902)

Category: Yeast bread
Sour milk bread with a mixture of 8 grains-tonus (Redmond 1902)

Ingredients

Wheat flour 300 g
Mix of 8 grains-tonus 140 g
Granulated sugar 4 tsp
Spoiled milk 310 ml
Sea salt 8 g
Vegetable oil (I have peanut oil) 3 tbsp. l
Dry yeast 1.2 tsp

Cooking method

  • We put the food in the bread maker as usual. We expose the main program, weight 500, medium crust.
  • The recipe came out spontaneously, but based on the recipe from Admin (Tatiana). Thank you so much for that!
  • Pure wheat, somehow we don't really like it.
  • So I made some changes.
  • The weight of the finished loaf is approx. 850 g., Height 12 cm.
  • The bread turns out to be airy, tender, tasty!
  • You don't feel acid from milk.
  • After she pulled the bread out of the cotton, her nephew turned it upside down and said that it was so prettier.
  • So my crust cracked and the circles from the stand remained.
  • P.S Girls, tell me, maybe someone also had such a problem, the roof of the bread always remains light. And I would like to be tanned. What can you think of about this?

The dish is designed for

weight - 500 gr.

Time for preparing:

3:25

Cooking program:

1-Main Mode

* Anyuta *
Since the heating elements are located at the bottom, the top of almost everyone always remains light ...
If I need the top to be "fried", then I put the finished bread in the oven for 3-4 minutes under the "grill" ...
IRR
about the white roof. This is your HP's trouble and nothing more.
Before buying a stove, we google reviews on it. Your roof (your bread) can be browned in the AG or the oven by turning on the top heating element, but in general, of course, it's a pity. if you have it new (relatively), you can jump into the service and make a pitiful face, ask to deal with the subsequent exchange. or vice versa face. In general, these are 2 mutually exclusive persons, you need to guess the situation and use the right one

Another question. How much volume does this bread take in the oven? if half the volume, try spec with a larger amount of ingredients. Usually a large bread that has grown to the edge of a bucket is obtained with a beautiful roasted roof.
IRR
Quote: * Annie *

Since the heating elements are located at the bottom, the top of almost everyone always remains light ...

no. This is a flaw in the design of models of such stoves.

* Anyuta *
Quote: IRR

no. This is a shortfall in the design of models of such stoves.

This is my Panas * Renovo working ???
IRR
Quote: * Annie *

This is my Panas * Renovo working ???


Anya!
(Seriously) Go to the Panasonic topic and take an interest. And we
* Anyuta *
Quote: IRR



What kind of joy is this? I'm already "starting to drift" ....

But seriously, it was in the topic of Panas, in my opinion, that someone was already interested in this issue .... The top will be baked, BUT not the same as the store one ... more fried look ...
IRR
Quote: * Annie *

What kind of joy is this? I'm already "starting to drift" ....

But seriously, it was in the topic of Panas, in my opinion, that someone was already interested in this issue .... The top will be baked, BUT not the same as the store one ... more fried look ...

tricks to add sugar, but there is already plenty of it in the recipe. Anya! I don't want to litter the topic, but look at how budget stove TYTS. and without tricks. I have one too.
Wild cat
Quote: IRR

if you have it new (relatively), you can jump into the service and make a pitiful face, ask to deal with the subsequent exchange. or vice versa face. In general, these are 2 mutually exclusive persons, you need to guess the situation and use the right one
I honestly do not want to change or rent it. We got it for our wedding anniversary. As the saying goes, "don't look a gift horse in the mouth."

Quote: IRR

Another question. How much volume does this bread take in the oven? if half the volume, try spec with a larger amount of ingredients. Usually a large bread that has grown to the edge of a bucket is obtained with a beautiful roasted roof.
The bucket was just barely enough to reach the edge.
I'll have to try. Thanks for the advice.
Wild cat
Quote: * Annie *

And like all sorts of "tricks" in the form of greasing the top must be done for a more fried look ...
I’m thinking, what if, before baking, grease with an egg and cover with foil? Can it work out ?!
I'll have to try ...
Longina
For the quick-witted, please explain, do you need yeast in the recipe?
Creamy
Probably yeast is part of the mixture, otherwise the bread would be a brick.
Wild cat
Quote: Longina

For the quick-witted, please explain, do you need yeast in the recipe?
Girls, this is my fault! I didn't finish.
Of course yeast is needed! 1.2 tsp
Wild cat
Quote: Creamy

Probably yeast is part of the mixture, otherwise the bread would be a brick.
Corrected. Yeast 1.2 tsp

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