MariaZZ
I baked it without an apple, with live yeast - it rose perfectly, baked, very tasty !!!
In fact, both the first with an apple and the second option turned out to be very tasty, and do not stale for a long time.
Thank you very much for the recipe!
GAL01
Baked kulich strictly according to the recipe given, with rum. Delicious, thanks for the recipe and clarification. My kolobok has formed.
Ejeek16
Baked in Mulinex Uno on the "French bread" program. I did everything according to the recipe. As a result, the dough rose well, but when baking it got out of the bucket, and then the middle fell and it turned out to be a straight cake with a hole in the middle ... I sin on yeast. I think that the living still need 20-25 g. I read the comments that it turned out for 40 g - a mystery for me ((
Sofim
Try to reduce yeast. The temperature in the stoves differs from model to model. Too much yeast according to the description. Do for 20 g. Patience and good luck!
PySy ... Stop! What other French bread? Long-term proofing is usual on this program. Here you need the main mode.
A citizen
Ejeek16,
Pressed yeast 2-2.5 gr. per 100 gr. flour.
In addition, it seems that there is too much liquid.
Sofim
For bread, this ratio of yeast to flour will work, but not for heavier dough. Liquids are normal, there is no box, the dough is thin. The dough was simply overridden on the long French bread program.
sungloryshine
Thanks for the recipe. Baked it today! Tasty, however, the middle fell slightly. I don't know how to insert a photo (((and also, maybe put less yeast to make the cake more dense? I got it fluffy!
Nemosha
I also decided to bake cake according to this recipe. I did everything as in the recipe, the only thing I put was 2.5 tsp. dry yeast. At first I was scared, the dough is really very liquid, a little thinner than pancakes, very similar to a cupcake. At first I thought that nothing would come of it, it wouldn’t rise. I have HB Mulinkes Uno, made on the "sweet bread" mode. Everything turned out fine, everything rose and baked perfectly. The only thing, I would not say that this is Easter cake in its classical sense, for me it is the most natural cake both in taste and in the structure of the ready-made dough. I even had a similar cake recipe, only it contains baking powder instead of yeast. And one more nuance, I don't know why, but after it cooled down, my "cake" became a little dry, it turned out to be such a dry cake.

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