French custard bread (bread maker)

[Work on bugs:]

French custard bread (bread maker)

Category: Yeast bread

Ingredients
Wheat flour, premium	up to 400 grams
Water	400 ml
Sea salt	1 tsp
Yeast	at least 1 tsp
Vegetable oil	1-2 tbsp. l.
Red pepper	1 tsp (not necessary)
Wheat germ	1 tbsp. l. (not necessary)

Cooking method

• 1 OPTION
• Pour 400 ml into a bucket. boiling water, throw in salt and pepper.
• Turn on the dumplings dough mode.
• We begin to pour flour from the sieve mug.
• We achieve an almost normal appearance of the bun, stop pouring flour.
• Add seedlings.
• When the bun is formed (just a little sticky), gradually pour in the oil.
• OPTION 2
• Sprinkle 400 grams of sifted flour on the bottom, turn on the "pelmeni" mode, pour boiling water to the desired consistency, salt, pepper, oil, sprouts.
• The test cycle has ended. We press "stop". In one corner of the bucket we have a beautiful kolobok. The dough is no longer hot.
• Pour yeast into an empty corner of the bucket.
• We start the program "French bread" (immediately or on a timer).
• And h \ s 6 o'clock (+ timer) we take out the loaf.

Note

Work on bugs:
Next time I'll try it without sprouts and a little more yeast. I would like a little more fluffy bread.
I will not let him stand for 2 hours after baking in a bucket (the cat did not get him on time)

My mark:
The bread is unusual. With a layered and crispy, golden, translucent crust.
It tastes like fried pies for 5 kopecks from my childhood ...
(although the oil is only 2 tbsp. l.)

Similar recipes

PAIN DE CAMPAGNE - Rustic French bread (Alexandra)

French country bread "Pain de Campagne" (Natali06)

French country bread on wheat sourdough with feta cheese (ang-kay)

[Uncle Sam]

Uncle Sam, red pepper - paprika, or chili?

very interesting. Need to try.
And in the same way you can probably do not only French?

what I just think about)) I liked the recipe, but I was worried, is it not too dense a cloud of flour scattered over the bread maker, if it is sown immediately into the water whirlpool? (I haven't used the dumplings mode yet, so I have little idea how briskly the mixer is spinning there).

I love chili ...
But this is an optional supplement.

It is also possible in standard mode.

But the recipe contains 1/3 more water than usual.
1. This dough must be baked well. And on the French program, the baking temperature is higher.
2. Plus more time to raise heavy dough.

Yesterday I baked this bread for the second time.
1 variant of kneading (flour into water), excluded seedlings.
Instead of SAF-Instant (ended) put 1.5 tsp. SAF-Levura 4 minutes before the end of the batch.
Next is the French program.
In light of the fashion trends of the site
Before baking, he took out a bun, rolled it in rye bran and back into a bucket.

Result:
The dough went up high (more yeast, less weight), but my kneading made the loaf a "shikos nakos". The crust under the bran is interesting, but without them it is tastier and more beautiful!

yesterday I tried to make such bread. And the bun was funny, but as a result it rose very badly, and was baked very badly. Probably, this is exactly the case when "skis" lost to "Panas". in LG the French mode is 4 hours, and baking is clearly not enough ...

I'll try too!
I made fresh choux pastry for chebureks in HP - it turned out well, only HP "sweated" - nothing for yeast?

And what is "oven sweaty"?

We must strive so that the choux pastry bun should turn out beautiful and elastic. But in custard, it is more sensitive to the variety and quality of flour.

In light of the fashion trends of the site
Before baking, he took out the bun, rolled it in rye bran and back into the bucket.

Result:
The dough went up high (more yeast, less weight), but because of my crinkling, the loaf turned out "shikos-nakos". The crust under the bran is interesting, but without them it is tastier and more beautiful!

Generally speaking, rye and whole-grain breads are delicious and beautiful - rustic breads made from coarse and whole flours, and, I don't know if the result depends on this - the bran was wheat.
The view, you see, is not bad, "tanned". Taste and smell, I assure you, too. But it is better to sprinkle tender white breads with sesame seeds.

And what is "oven sweaty"?

We must strive so that the choux pastry bun should turn out beautiful and elastic. But in custard, it is more sensitive to the variety and quality of flour.

The gingerbread man turned out to be beautiful and elastic, and it was easy to work with him. But there was a lot of condensation from the hot water on the stove lid, and the stove got very hot - I kneaded in the "Pelmeni" mode.

Now it is clear about "perspiration".

I didn't have it. I enjoyed the process with the lid open and controlled it a bit with a wooden spatula.
Nearby, a cat was sitting on the microwave (usually indifferent to baking), looking into a bucket, trying to comment, empathizing with Kolobok's adventures.

And in what mode (in pizza with heating or in dumplings without it) the kneading is carried out - it does not matter. Boiling water is poured. The main thing is that the mixer should work immediately and intensively. I used the dumplings mode.

[Thank you]

Dedicated to fans of extreme sensations

A separate Thank you Uncle Sam for the fact that thanks to this particular recipe and the desire to make it I bought a sieve mug (thing!).
I put this amazing bread on the description. In my oven, in pizza mode, she kneads slowly for 5 minutes, then rests for 5 minutes, and then she works actively for 20 minutes. At the end of the five-minute rest, I fell asleep 0.5 tsp. red pepper, 1 tsp. salt, 2 tsp. sugar (I know it was not in the recipe, this is for me) and poured 400 ml. boiling water.
And then the extreme began!
The stove kneads, boiling water squishes, tries to get into the eyes (boiling water + red pepper = that would be fun), barely pacified him with flour.

I poured all 400 g of flour, and it was very far to a decent kolobok, especially after I added 2 tbsp. l. oils. All the time he tried to fly out of the edge of the bucket with a comma, poured flour, poured and poured ...
At least 10 tablespoons (!) And only then did I achieve a normal kolobok. I added yeast when the dough was already not hot, but still "cultureless" kolobok - sprinkled it on top of the kolobok, I hope that they will disperse through it normally. Now I am preparing in the "French" mode, tomorrow I will describe the result, given that there is much more flour than the author's, while I doubt that it will work out.
I tried raw dough - delicious custardas in the custard cakes from our childhood.
While mentally ready for a puncture, since there is so much more flour than in the recipe.
Yes, I also added sesame seeds, I think that the taste will be delicate (you can't spoil porridge with butter!)

Elena4ka - congratulations on the initiative!

The custard bread is interesting.
You never know how much water or flour will go.
The only thing I understood is that it depends on: flour, boiling water temperature, and the method of kneading (flour into water or vice versa).
The main advice to everyone: if you repeat, then when mixing "flour into boiling water" separately hang 400 grams of sifted flour. The mug may not have time to quickly add flour.
And feel free to help with a spatula (wooden or silicone) to the bread maker.

Another (one) extreme lover!
It will work!
I got both a rye custard and a dough for peremyachi!
What's interesting - impromptu! But I did better - boiling water in flour, and safer.

Elena4ka - congratulations on the initiative!

The main advice to everyone: if you repeat, then when mixing "flour into boiling water" separately hang 400 grams of sifted flour. The mug may not have time to quickly add flour.
And feel free to help with a spatula (wooden or silicone) to the bread maker.

Thank you! there was a variant of flour in boiling water, immediately poured 400 g of flour into a mug. And if I didn’t help with a spatula, I don’t know how I would have stood looking at it
And what - if you add flour quickly, you will need less of it?

Yesterday I fried chebureks in a deep fryer in shape (pies with an egg and green onions, in terms of content) on choux yeast dough.
So bubuhnuv flour immediately and all (+ energetically helping with a spatula) did not have to add more flour.

Yesterday I fried chebureks in a deep fryer in shape (pies with an egg and green onions, in terms of content) on choux yeast dough.
So bubuhnuv flour immediately and all (+ energetically helping with a spatula) did not have to add more flour.

So share the joy !? How to taste?

Uncle Sam, how many baked goods are in Panasonic? I have 55 minutes in Klatronic. will this time be enough for me for a custard bread and can it be baked in the oven?

Uncle Sam, how many baked goods are in Panasonic? I have 55 minutes in Klatronic. will this time be enough for me for a custard bread and can it be baked in the oven?

In the "Basic" program, baking for 50 minutes, in the "French" program - 55 minutes + higher temperature.
Clathronic should be enough. Put a dark crust (if there is such a setting).
The main thing is not to overdo it with water. Such a temptation appears. Better help the stove to form a bun with a spatula.

The chebureks are delicious.
Although onion-egg-onion.
Post, however.
What else can I say?
The dough is unusual. Kind of rich.
In ready-made pasties, it exfoliates outside, and tender yeast inside.
They lie outside the package since Saturday. Do not dry out.

In general, it turned out pretty well, but there is almost no described taste of brewing.
I will continue to experiment, next time I will try to quickly add all the flour. But the process itself is interesting and exciting, especially
for extreme lovers, today I will try to make rye, which always succeeds with a bang in the custard version. Read more about the adventures of a rye bun in the topic of custard rye.

But what happened

I baked bread according to your recipe (I did not dare for a long time). I took the second (more traditional) version of water in the dough.

yesterday I tried to make such bread. And the bun was funny, but as a result it rose very badly, and was baked very badly. Probably, this is exactly the case when "skis" lost to "Panas". in LG French mode for 4 hours, and baking is clearly not enough ...

I don’t know, everything was perfectly mixed with me, it rose and after it was baked in French mode (although I have LG), I even forgot to switch the crust to dark.
So it's not a fact that they are losing. The baking time is the same.
Thanks for the recipe. I want to try to mix flour, wheat + rye.

And I have some kind of bread that didn't rise at all (((the bun after kneading the dough is beautiful, and the bread itself is almost the same size as the bun (((I made "flour into water", 1.5 tsp. Yeast. Flour is normal, the rest of the bread rose ... What could be the reason?
Thank you.

You need to look at the complete recipe. First of all, what and how much was measured, what and how - there are also mistakes.

Maybe a lot of flour has been added and the dough has become too steep to rise. maybe the yeast failed, it was necessary to first check for activity.