Wheat curd bread "Delicate" (oven)

Wheat curd bread "Delicate" (oven)

Category: Yeast bread

Ingredients
Wheat flour	650 gram
Soft fat cottage cheese	350 grams
Fresh milk	250 ml.
Curd serum	100 ml.
Large egg	1 PC.
Mustard oil	2 tbsp. l.
Sugar	2 tbsp. l.
Salt	1.5 tsp.
Dry yeast	1.7 tsp

Cooking method

• I put the cottage cheese into the market dough, soft, fatty, but not "first fresh", kept in the refrigerator for a week, for dough such cottage cheese is better than fresh. The serum is also not fresh, but from the freezer.
• We put the products in a bucket of a bread machine. My principle of laying products is first all liquid, then flour, then all the other additives in the dough, and I make the laying "flour into water", for the fastest regulation of the bun of the desired consistency.
• The dough was prepared in a bread maker in the "DOUGH" mode.
• The dough turned out to be very soft and airy, bubbly. The weight of the finished dough is 1400 grams!
• Next, I spread the dough in a mold and put it on a proofer, until it doubles in volume. In cool weather, proofing was done in the oven at 35 * C.
• Then I increase the temperature in the oven to 180 * C (without taking out the mold with the dough), after 15-17 minutes the process of baking bread will begin. During this time, it will slightly increase in volume, but with the start of baking, the growth of the dough will stop. We bake the bread in the oven until it is fully cooked, I check the readiness of the bread with a temperature probe, until the temperature in the bread reaches 94-96 * C.
• If the crust is very browned, but the bread is not yet ready, reduce the oven temperature first to 170, then to 165 * C, and keep until tender.
• This is how the “tender hog” turned out, the size of which is 29 cm long and 12 cm high.
• Baking in a glass mold with a volume of 2.8 liters.

Time for preparing:

about 4 hours

Cooking program:

Kneading bread maker, proofing and baking oven

Note

The dough turned out to be so airy that when finished, when I pulled the bread out of the mold, it sagged hot under its own weight. The first reaction is that the bread is not baked. Although the sound is dull, and the temperature of the core probe shows readiness. I even held it for insurance in the oven off for 30 minutes, but already turned it over on a solid crust. After cooling, the crumb hardened.
Therefore, it may make sense to make two or three bread out of such a volume of dough.
Once again I come to the conclusion that aged lactic acid products give the dough an excellent effect when baking bread. In the taste of bread, lactic acid foods are not felt, since they are not fermented.
You need to bake such bread only in a mold to keep its shape. Otherwise, when baking loaves, you need to increase the amount of flour. Then, apparently, such a beautiful perforation (sorry, duty cycle) of the crumb will disappear.

Try to bake this bread, you will love its taste!

Bon Appetit!

Kras-Vlas Photos

[Admin,]

Admin,

It even looks clear - the bread is the most delicate and delicious

Do not swear at me, I will not remain silent: why is the cottage cheese necessarily fat? There are already 2 tablespoons of oil there ...
I experimented with adding low-fat creamy cottage cheese to rye breads, replacing a tablespoon of vegetable oil with the same amount of low-fat cottage cheese (that is, 1 spoon of mustard oil is purely for smell and instead of the second - cottage cheese), and also completely replaced the butter - the result is excellent. Even the slimmest extra animals and even vegetable fats are not useful ...

Don't swear only

[Today]

Why swear

I just have Today there is the possibility of buying homemade dairy products from under the cow, but for some reason she only gives such milk, cottage cheese, sour cream, etc.
And I don't want to give up natural dairy products at all. On other products I will make a substitute for fat content. And a bowl of lettuce to lower the glycemic index. Excess fat from milk, I remove the yogurt completely, or add it to the porridge. And milk is good for joints, there is calcium, and this is important for me. And then, even at home I have certain preferences for bread.

This one went with a bang, but wheat-buckwheat, which is so praised does not go.
This bread will be stored for a long time, and wheat-buckwheat is dry, and after a couple of days it is completely dry. So, whether they will eat bread at my home or not also depends on the recipe, products, and taste preferences of the household, and I don't want to throw away the bread or transfer it to crackers all the time. After all, someone must also eat up crackers! It turns out that I am!
So it is more profitable for me to bake my "favorite" bread so that others can eat it, and then not spare the food, and then give a lecture on the value of bread, etc. It’s only good for me if there’s no other bread at home. Well, they won't, that's all! Verified

And in the recipe I wrote down what I put into the dough. And if it contains fatty cottage cheese, then after reading the recipe and looking at the photo of bread, they will know in advance how fatty cottage cheese will affect baking and what to expect, and will take note of it.
If they are not satisfied with this option, they can replace one with another.
In general, we all do this with recipes. One recipe appears and many others emerge from it.

Like this

Admin, what can you replace the serum with? I don't have it, but I really want this bread, it looks very appetizing in the photo.

Admin, what can you replace the serum with? I don't have it, but I really want this bread, it looks very appetizing in the photo.

With water or milk, cottage cheese plays the main role in this recipe.

I baked your bread, strictly following the recipe. The dough was watery (at first like a comma, and then generally like a cake-pancake), I thought it was right, left it as it is. The bread turned out to be very tasty, but failed in the middle (after all, it was necessary to add flour). Tell me, what consistency should the dough be?

[Admin]

Admin
baked this bread last night, everything is fine !!.
One thing is embarrassing - the amount of dough, I got two breads in a standard cake pan, BUT (I don't know correctly or not) I added about 4 tbsp of flour. spoons with top. It seemed to me too soft dough ...
Replaced the mustard. oil for olive and pumpkin. seeds.

Your Bread recipe is excellent

One thing is embarrassing - the amount of dough, I got two breads in a standard cake pan, BUT (I don't know correctly or not) I added about 4 tbsp of flour. spoons with top.

Yes true! I did half the ingredients, because we don't eat a lot of bread. And I got a loaf for the whole bucket, I also thought it would come out of 100% ingredients. Have you added 4 tablespoons of flour over the recipe? I'm waiting for an answer to my question about the consistency of the dough.

... Have you added 4 tablespoons of flour over the recipe?

Yes, over and above the recipe, and I think I would have added ... if I baked in one form, the roof would definitely have collapsed (from its own weight - as Admin wrote).

The bread really turned out to be very large. I made it myself the first time, next time I will break it into 2 breads, otherwise it cannot withstand its own weight, it is very airy.

Adjust the consistency of the bread yourself, as you like, choose for yourself.
And the bread is very tasty

There are many opinions about fresh milk, how to take it and how much, and almost all are contradictory.
I am sure of only one thing - why drink powdered milk and other types, when there is an opportunity to drink natural, fresh. Why cows are bred and milk is sold, and people drink it with pleasure.
But what about the village people - fresh milk from childhood to old age, both at home and in the field, everyone is well fed and healthy.
No, we do not understand the urban village people. Why, then, the cow is their nurse, and losing the cow was (and even now) scary.Are the villagers really such a dark people that they do not know what their milk consists of, and how much it should be drunk.

Didn't convince me. I will continue to drink. What a thrill to drink a glass of fresh milk with fresh bread. These are natural products.

I baked your bread, strictly following the recipe. The dough was watery (first like a comma, and then generally like a cake-pancake), I thought it was right, left it as it is. The bread turned out to be very tasty, but failed in the middle (after all, it was necessary to add flour). Tell me, what consistency should the dough be?

The consistency of the dough should be what you personally need. We noticed how soft the dough turns out, and most importantly, it is baked and the bread is tender.
If you want it abruptly, add flour.
There is a difference in the bun and proofing of the dough in the bread maker and in the form. Such a crumb would not pass in a bread maker, the roof would have fallen off from excess moisture.

[Langsam]

Langsam, the answer to your question is here:

Functions of milk and dairy products
https://Mcooker-enn.tomathouse.com/in...mid=26&topic=4044.new#new

Admin, tell me what kind of mustard oil. This is not the first time I have met, but I cannot find it anywhere. Some people write that this is a simple liquid mustard.

Admin, tell me what kind of mustard oil. This is not the first time I have met, but I cannot find it anywhere. Some people write that this is a simple liquid mustard.

This is mustard seed oil, see details here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=3414.0

Admin, tell me what kind of mustard oil. This is not the first time I have met, but I cannot find it anywhere. Some people write that this is a simple liquid mustard.

Mustard oil is a liquid vegetable oil made from mustard seeds. Sold freely in the store, look again in large stores. I like Sarep mustard oil.
Gives a yellowish color and mustard flavor.

The mustard oil in this recipe can be replaced with another oil.

I found the reason for the large size of the bread and its softness.

The problem is in the curd. Originally it was envisaged:
350 grams of cottage cheese
520 grams of flour
1 glass of milk

But when I poured all the products into a bucket and began to knead the dough, it seemed that the dough was not kneaded and became flakes, I had to pour more milk out of frustration (I made such a recipe for the first time). But when the mixer switched to fast speed, everything mixed well and quickly and the dough became very liquid under the bun, so we had to add flour. This is where so much milk and flour comes from.
In fact, the amount that I indicated in the post edited now is enough.
Why did you find it? Today I began to put this bread, but did not fall for the additional liquid, but waited for the dough to knead well. Everything worked out as it should.
And the crumb turned out to be the same airy, the bread even squats from its own weight.

Here is a photo of the new bread

🔗

So make changes to the bread recipe if you find it necessary, and both are worthy.

So make changes to the bread recipe if you find it necessary, and both are worthy.

Everything is so, I did it again yesterday, I really liked it for breakfast.
Tried half of the serving and did NOT add flour. Everything is great.
Yes, more - put 2 tbsp. spoons of pumpkins. oils. Tasty !! (I didn't try it myself, the children reported) And the color is interesting.

Admin I made the cottage cheese bread went into flight, but, as always, it does not come out without incident. The dough turned out to be liquid, but I did not add flour and the dough turned out to be a lot, and I decided to additionally make it in ceramic muffin tins, as a result, I had to wash the entire oven, because the dough climbed over the edges so that I simply did not have time to collect it. The bread turned out to be so tender that when I took it out of the small molds, the lid remained in my hands, and everything else was in shape. The taste of the bread is so amazing it is beyond words that you just need to try it. Next time I will do half of the recipe, otherwise it’s too much dough.Sorry for writing so much and messy.

They wrote everything correctly. The bread is really tender and delicate inside.
Even my last smaller version turned out to be so soft that the strips from the grate remained on it when it cooled down, sits down from its own weight.

It is possible to lay it in several small forms for proofing.
I'm going to buy lightweight foil bread molds for this, until I see it on sale.

Admin I also got circles from the grate when cooling. I made sandwiches for work with this bread for my son-in-law, so he was completely delighted and began to tell how his colleagues liked the bread. I didn't take the photo because they ate it right away.

Here are two more "brothers" of cottage cheese from one batch of dough. The dough turns out gorgeous.



Look what a beautiful "heel" (back side) of bread, touch it - breathes inside.



The weight of one bread turned out to be 690 grams, the second 960 grams!

Try this bread recipe - you won't regret it

Lena, I added the weight of the bread under the photo, which was obtained from one batch of bread

I make such bread all the time, practical bread turned out to be porous inside, the taste is not intrusive, it does not become boring, it is convenient to bake. The advantages are obvious.

Adminpodskazhite please, and what proportions to take to do in HP, I JUST RIGHT AT THE DACHA, THERE IS NO OVEN AT HAND, AND TO MAKE HUNT.

Adminpodskazhite please, and what proportions to take what to do in HP, I JUST RIGHT AT THE DACHA, NO OVEN AT HAND, BUT TO MAKE HUNT.

The dough was made in a bread maker in the "dough" mode, then it could be baked in the same place.

Take prescription food and set it to Basic (basic) for 3.50 hours.

Wheat flour - 500 grams - approximately
Soft fat cottage cheese - 200 grams
Fresh milk - 100-150 ml.
Curd serum - 100 ml.
Large egg - 1 pc.
Mustard oil - 2 tbsp. l.
Sugar - 2 tbsp. l.
Salt - 1.5 tsp.
Dry yeast - 1.7 tsp.

Try this. But keep in mind that there is a lot of liquid in the cottage cheese, and you will have to add a lot of flour to the desired bun.

Therefore, I advise you to do it according to the principle "flour in water"

Try not to reduce the liquid (including the egg), but take it exactly as required by the prescription, or as much as you need (but within the ratio of the amount of all products)

And add flour - at first, almost all, leave 50-70 grams, and add the rest of the flour gradually until you get the desired bun within the time of kneading the dough.

In this case, it may turn out that either you will have excess flour, or you will have to add a little more. But this will be the amount of flour that your dough needs to be completely happy and get a good kolobok from your point of view.

As a result, you will not have an overshoot-shortage situation, which will be revealed only after the bread is ready, when the dome has already fallen.

And further. This dough requires a lot of flour, the bun may turn out to be soft even after the second kneading, watch this and track the bun until normal. Read my recommendations above in the posts.

But the finished bread is worth it

I wish you success and good baking!

Thank you very much Admin. And SEPARATE THANKS FOR YOUR ARTICLE FORMING A BOX. IF IT WERE NOT YOU, I wouldn’t have done anything soon, but I bought a stove a month ago and immediately got bread. True, right now, for two weeks now, I'm trying to switch to fresh tremors. 3 times the bread was not what, right now I began to understand how much to put at least in white, I haven't done black yet, I just put the sourdough, I'll see what happens. and try black. Thanks again

Thanks for the feedback

Look at here:

The amount of flour and other ingredients for making bread of various sizes. The amount of water in various ingredients of baked goods (the basics of baking from 07.11.07)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

Any bread with live compressed yeast.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=697.0

Thank you very much Admin for the topics.Sorry, not related to the topic, but I have a question, I put such a problem in bread with yeast, and if I put another spoonful of sourdough on kefir, then all the bread does not rise at all, I cannot understand why, do not tell me why this might be?

Thank you very much Admin for the topics. Sorry, not related to the topic, but I have a question, I put such a problem in bread with yeast, and if I put another spoonful of sourdough on kefir, then all the bread does not rise at all, I cannot understand why, do not tell me why this might be?

I can't even say anything !?

Usually sourdough and yeast are friends.
Apparently the reason is different, "read out the entire list of products" and the process of bookmarking and baking - then we'll see.

The bookmark is like this, I dilute a piece of yeast with water and to the bottom of the bucket, then flour, salt, sugar, a piece of butter, then sourdough and water, Basic mode

The bookmark is like this, I dilute a piece of yeast with water and to the bottom of the bucket, then flour, salt, sugar, a piece of butter, then sourdough and water, Basic mode

The friendship of yeast and sourdough does not depend on the order in which you put the food.
For example, I use a lot of sourdough, and yeast is only 1.5 tsp.
Look here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=3470.new#new
Perhaps the products are to blame for something, or you might not have reported something, check yourself again. I double-check myself after the grocery store.
It is advisable to lay the butter not in a piece, but softened to room temperature. I never put yeast in a piece or simply dissolved in the dough. I always make dough.
These little subtleties can have a negative "big effect".
Once upon a time it is not necessary.

Try again, it should work.

Okay, I'll look for an error, and then I will also put a dough. I took a tablespoon of sourdough

And how to make dough yeast, water, flour or sugar too?

And how to make dough yeast, water, flour or sugar too?

Look here about the use of sourdough and dough, everything is clearly visible in the pictures.

Molded wheat-rye bread on MK-leaven from Admin.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=3470.new#new

Wheat-rye bread on dough by Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=3626.msg40436#new

Good luck!

[Admin]

Admin, thank you for this recipe!
The result is gorgeous bread. Baked according to the recipe for the stove, only divided by 2.
I replaced the syvortka with homemade buttermilk, fresh yeast. As a result, I added 110 grams of flour, but I think you can still. The taste cannot be described! The crust is thin and crispy. I am glad

[Admin]

Admin, thank you for this recipe!
The result is gorgeous bread. Baked according to the recipe for the stove, only divided by 2.
I replaced the syvortka with homemade buttermilk, fresh yeast. As a result, I added 110 grams of flour, but I think you can still. The taste cannot be described! The crust is thin and crispy. I am glad

happy for you

Be careful with flour, you see how much you need to add, but the tough bread will not be the same.
Bread is good because it is airy inside

The bread is really super porous. Even from above, air bubbles are visible through the crust. I added flour 10 grams. I love the soft bun so that a little trace remains on the fingers. And I understand that more flour means less cottage cheese taste. Thanks again!

[Luysia]

Luysia, and I'm worried about your bread, good luck to make it work

Admin, thanks for the recipe and good luck wishes. But your own experience, perhaps, cannot be replaced by anything!

The bread is really soft, and the aroma ...
It seemed to me that it smelled not only in the entrance, but also nearby ...
But, as always, there is but ...
qween wrote that she reduced the recipe for the bread maker by 2.
And I did everything according to the recipe and it turned out that the dough came out of the bucket.
Next time I will decrease it by 1.5.
Or maybe I did something wrong? Criticism is welcome.
Here's what happened:

Congratulations

There will be no criticism.

Look at my photos of how the dough rises in a bucket (even if in dough mode).
The dough rises in different ways - more and less, nevertheless, everything is fluffy inside.
Consider this too, a small amount of food, and the dough can rise very well, even very well. I baked in the oven, and I divided the dough for proofing into two pieces, otherwise it is more difficult for a large piece to rise, the bottom may turn out to be dull.
The smaller the amount, the more room for the dough to rise.

Therefore, if you like the bread recipe itself, then choose the rise of the dough from the photo and divide the recipe into a smaller amount of bread. This will make your bread more enjoyable.

Good luck!

[Luysia]

Luysia , beautiful bread.
Did you add flour or bake it for 500 grams?

[Luysia]

Luysia , beautiful bread.
Did you add flour or bake it for 500 grams?

I took 500 g of flour and added quite a bit (I just poured it with a scoop, of course it was necessary to measure it!). But milk is 100 ml and 100 ml of whey.

It turned out very well, except that it was not very beautiful.

I baked in the oven, and I divided the dough for proofing into two pieces, otherwise it is more difficult for a large piece to rise, the bottom may turn out to be dull.
The smaller the amount, the more room for the dough to rise.

The dough turned out to be airy and baked well everywhere (I used the "Special" program - for a dough that contains foods that quickly fried - eggs, cheese).

But if we really quibble, then the "perforation" of the bread from above is a little more than from below.
I think that if you reduce the amount of dough, it will rise more evenly.

That is, you had to take half the recipe? How much flour then? To navigate the kolobok, as usual.
And 200 g cottage cheese is not a lot? How did the dough knead - easy or strained?
(I tried 110 g of cottage cheese - amazing.)

The dough was kneaded normally. For myself, next time I decided to multiply the quantity of all components by 0.75 (i.e. cottage cheese 150 g, 75 ml of milk, 75 ml of whey, etc.)

[Wheat curd bread "DELICATE" by AdminThank you very much for the recipe. Isekla today. This is incomparable bread. I baked in a bread maker at the rate of 500 g of flour and added some more when kneading. It crawled out to the glass and I held it for 15 minutes, I thought it was not baked. But it turned out to be very delicate, wet and perforated. Cottage cheese took 4% soft 250 grams, olive oil.The same delight caused me a cake from Elena Bo. with an apple. Thanks for the recipe.]

Wheat curd bread "DELICATE" by Admin

Thank you very much for the recipe. Isekla today. This is incomparable bread. I baked in a bread maker at the rate of 500 g of flour and added some more when kneading. It crawled out to the glass and I held it for 15 minutes, I thought it was not baked. But it turned out to be very delicate, wet and perforated.
Cottage cheese took 4% soft 250 grams, olive oil.
The same delight caused me a cake from Elena Bo. with an apple. Thanks for the recipe.

That's why I called it gentle. Now you understand why such a name.

I warn everyone, cottage cheese contains a lot of moisture, but you don't believe it and add more flour.
I prefer to add all the cottage cheese and not add water.

Thanks for the tip, eat to your health!

I took your calculation for 500 g of flour there is 200 g of cottage cheese and instead of whey, milk, olive oil. If possible, I'll insert a photo.

I took your calculation for 500 g of flour there is 200 g of cottage cheese and instead of whey, milk, olive oil. If possible, I'll insert a photo.

Watch out for the kolobok. Better put all the cottage cheese, do not add liquid and do not add flour.
I add flour later, when the cottage cheese finally gives up all the liquid and requires flour.
Sometimes I add flour even in the second batch.
This option is better than all the liquid and add a lot of additional flour.

Good luck! Tomorrow I also have cottage cheese bread, in the evening we will share our experience.

Here is some bread. Supported the lid. The photo was taken after the trial.

The bread is good

Only the photo does not open, sign the photo in English letters, such are the rules.
All together we will rejoice at the photo of bread.

Here are two more friends from the same oven. Still very hot.

Dough for bread "Delicate" on cottage cheese.



On the left are buns with different sprinkles.
On the right are rosaries with different jams, sprinkling with granulated sugar.

Other options for baking bread according to my recipes can be viewed here:
My Bread Gallery by Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6272.new#new

Works of art, such beauty