Wheat curd bread "Delicate" (oven)

Good day! I congratulate everyone on the Victory Day! Baked today "Curd tender" and again a problem: the bread got out of the bucket and reached the lid. Here is the recipe: yeast -1.3 tsp; flour-450 gr; cottage cheese -150 gr; salt -1.5 tsp; sugar -3 tbsp. l; butter, butter -30 gr; egg -1 pc; milk, whey - 150 ml. Reduce the amount of yeast to 1 hour. l? The same problem with "French" Canadian yeast "Instaferm Duo" Please advise - tired of washing the lid of the bread machine. Best regards, Teacher.

You just need to reduce the amount of all foods to be poured in proportion to the flour.

That is, to make bread in a smaller volume so that it fits in the bucket of your bread machine

I have a Panasonic 255, the weight of bread is up to 1250 grams, the amount of products for a small loaf, where else to reduce?

Nuuuuuu, then what we have, there is not a lot of yeast in the recipe, just a combination of such products gives such an effect

Or bake in the oven

I will try to reduce the yeast to 1 tsp, probably the yeast is "mad" or the flour is very good. There are no such problems in rye breads (with mixed flour: rye and flour of 2 grades + panifarin)! Thank you! Best regards, Teacher.

Roma good morning, I just can't stop looking at YOUR MASTERPIECES, I decided today to try your "tender" too, tell me when the egg (s) are written in the recipe, they just need to be laid down or be sure to beat, although the recipe does not say anything.
And even the better to replace whey with milk or yogurt / kefir.
Thanks in advance.

[Tatjanka_1]

Tatjanka_1, Thanks for the kind words

You don't need to break the egg. Or you can put all the liquid foods in a bowl and stir slightly. The result will be the same, since the bread maker will mix everything so well - the products are liquid.

What is curd whey is a liquid that is glassy when preparing curd - a fermented milk product, sour in taste.

You can replace it with a mixture of cottage cheese with water, yogurt with water, sour cream with water.

Good luck!

And here is my GENTLE
You know ROMA we have not tried such light and airy bread.
For almost a month now, I found your site by accident, I just can’t tear myself away from it, there are so many interesting things here, and I really want to find out quickly everything about what you write, show, teach, and of course help and explain.
May God grant you health and find many successful and tasty recipes, I will continue to follow your branches, they are very TASTY

and what kind of crumbs just fly away

Roma it's me again, yesterday I baked half a portion of the recipe and ate right there.
Now I put it again, I want to add cherries in my own juice (drain the juice) -
I somehow saw Lena Bo (berries in butter dough)
Should it be added according to the PIP principle like raisins, or will it grind and the berries will not be visible?
And how do you get the jam in the picture in a lump, and not smeared, it feels like small pieces of fruit.
And is it possible to knead frozen fruits into the dough, you have had this in practice.

Jam and berries with juice are two different things.

I filled envelopes with jam, that is, I made pies.

If you put ice cream or fresh cherries (berries), they will give a lot of juice and it will be an extra liquid for the dough, it will be wet inside, you will need to correct it with flour - this is still yeast dough.

And then, I don't really practice adding fresh berries to the dough. I prefer to put in the ready-made dough when molding products and after proofing.

The bread maker in a public case can smear fresh berries on the walls.

Thanks for the answer Admin,
I understand the difference between jam and berries in my juice, it just so happened that yesterday I put cherries with sugar in a bread maker to cook like a jam, but I did it like in my own juice, only cherries and sugar did not add water.
But I still tried to add 2 tbsp. l. cherries without juice (preliminary strained juice) into butter "Delicate" for 3 minutes. until the end of the kneading, you are right, I was even at first confused, my dough began to roll in a puddle, but what's done is done, and I decided to add half an art. l. flour. Well, everything seems to have gone further to mix.
I have already baked it, the truth rose for 30 minutes. longer than yesterday,
after baking yesterday height 11cm. today 8.5cm.
And what is in the middle, I'll find out later, when it cools down.

How nice to hear once again "you were right"

Yes, because the bumps have already been filled for a long time, and a lot of things have been thrown away.

Until you do the dirty trick yourself, you won't remember, but it's better to learn from the mistakes of NOT your own.

Admin good afternoon,
have you ever used cottage cheese after the freezer to bake bread.

No problems. And cottage cheese and cottage cheese. serum - behave the same way.

I understand the curd whey is liquid, and the curd after freezing will not be more watery

[behave the same]

No problems. And cottage cheese and cottage cheese. serum - behave the same.

Here's what I pictured today from this Tender bread dough:


It turned out 8 small breads and 6 buns stuffed with pineapple jam
Bon appetit everyone

[Admin, divine. I'll take the one with the jam to the coffee.]

Admin, divine. I'll take the one with the jam to the coffee.

[Admin]

I read the whole topic carefully. And I decided to bake bread.
Most of all I was attracted by the use of cottage cheese "weekly in the refrigerator".
I try recipes regularly. But of all that I have tried, this one probably liked the most.
Thank you Admin!

All ingredients were divided by a factor of 1.75.
During kneading, I added only flour (I had a premium Sokolnicheskaya) to get a normal bun: without a “wet circle” at the bottom and “commas” during kneading. I had to add quite a lot, but then I thought that with a flour / liquid ratio of 4/3, this is normal.

Odds 1.75

Dry yeast 0.97 tsp l. -> 1 tea l.
Wheat flour 371.4 g -> 450 g
Cottage cheese 200 g
Large egg 1 pc.
Rust oil 1.1 tbsp. spoons 1-2 tbsp. spoons
Sugar 1.1 tbsp spoons
Salt 0.86 tsp. l. -> 1 tea l.
Milk 143 ml
Serum 57.1 ml
(Milk and whey 143 + 57 = 200 ml)

Baked in the oven. Molds with a diameter of 15 cm.
It went up for 2.5 hours.
It turned out three breads 8-9 cm high and weighing 270-280 g. Delicious.
Fully match their name.
It is bread, it is curd and very tender.
And this is they in the photo:





AdminWhen you knead this dough, is there a wet circle at the bottom or is the bun correct in every way?

[Basja, ivolga]

Basja, ivolga , Thank you

Kolobok is always correct !!! It can be softer or cooler, but always correct, without commas and smears at the bottom.

Nice crumb turned out

Kolobok is always correct !!! It can be softer or cooler, but always correct, without commas and smears at the bottom.

Thank you, otherwise I did and doubted, but then I decided that it is very difficult to make such curls from sticky dough.

[ivolga]

ivolga What a nostril bread you have turned out, and so looks like a cake in a cut. I do not get tired of repeating that the bread according to the Admin recipe is good in all respects, both like bread and like sweet pastry.

[Admin]

It turned out 8 small breads and 6 buns stuffed with pineapple jam

Admin, how do you put the filling in the buns?

She rolled out the cakes (kneaded the dough with her fingers), put the filling and gathered the dough into a pile, then put the balls into the mold with the seam down.

Everything is so simple, but I have already come up with something

Today I again baked three such bread. Stand cool.

Thanks for the recipe
Hell in HP
340 g flour + in the process of kneading about 2.5 tbsp. l
100 g of 18% cottage cheese masticated with a fork with 1 egg, since it was not soft
125 ml milk
50 ml fermented baked milk
1 tbsp. l. mustard oil
1 tbsp. l. Sahara
0.75 tsp salt
1 tspdry yeast
Basic mode, size M

And here she is - beauty

And here is my bread. Very tasty. I made half a portion.

Beautiful bread turned out

Bake for health

[Admin]

Admin, thank you very much for the recipe !!! It's not the first time I've baked, I always get excellent, tender, aromatic, very soft bread.

And how I rejoice for you - those who bake this bread are glad that everything works out for you and you like the bread itself

Thank you for the kind words, bake and eat to your health

Hello Admin, your recipes are flawless as always! It's a pity that I never learned how to insert pictures, but yes, there are enough of them in this thread. I was very afraid that the roof would collapse, as it seemed that the dough was wetter than it should be. Added a couple of Art. tablespoons of flour and left everything as it is. I always trust your proportions, and I have not regretted it. Apparently the dough on cottage cheese should be more viscous. I'm right? The bread is awesome! I bet on a dark crust, since in my HP mode the dark crust is quite even average
I will give my proportions for a 1 kg loaf, since you have a blank, in my opinion, for 1.4 kg.
Wheat flour - 490 gr
cottage cheese - 260 gr
milk 190 gr (country milk, rather fat)
serum - 75 ml
egg - 1 piece
oil grows - 1 tbsp. l
sugar - 1 tbsp. l
salt - 1 tsp.
yeast - 1 tsp
You can have a little more salt, but that's for my taste.
Thanks for the wonderful recipe !! I will still be sure to bake!

[cats-claw]

cats-claw, it's easy to insert a photo into a post! See instructions for use here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0

It's nice to hear that your bread has turned out too!

The gingerbread man in this bread is ordinary, soft. You are right, you need to work carefully with cottage cheese! Curd is deceiving, contains a lot of liquid!

I'm glad you coped with the kneading and baking of this wonderful bread

[cats-claw]

cats-claw, it's easy to insert a photo into a post! See instructions for use here
But this in the context .. all breathes!

Hello Admin! We are really hooked on your bread, very, well, very tasty! Yesterday I baked curd bread "Tender" in KhP, it turned out amazing, very high, very tender inside. only the harsh crust came out, the bread even squeezed strongly from the sides - such a "waist" at the bun came out. Please, Admin, tell me what I did wrong, maybe because the curd was not greasy from the store? The recipe was this: yeast-1.7 hours. l. flour-500g. cottage cheese-200, milk-100-150 (I have-135), whey-100, egg-1, butter-2 tbsp. l. sugar-2 tbsp. l. salt-1.5 tsp l. I don't know how to take a photo yet, or rather, there is nothing to shoot with, and my bread was screwed up right away (in three m-faces). Regards wall /

[wall]

wall, Thanks for the kind words

Let's take questions in order

If the crumb itself is soft and the crust is hard, try to grease the crust with olive oil or milk after baking and cover with a napkin on top and leave to cool - the crust will become soft.

Waist on bread.
This happens if the crumb is very soft and tender, the walls of the bread sag under their own weight. Try to put the bread on its side to cool, after a while, turn it over on the other side. This will make the sides a little smoother.

Another option is too much liquid. Try reducing some of the liquid when kneading the dough. I calculated the liquid according to your recipe - you can turn it down! The crumb will remain soft and airy, but drier and better.

Success

Admin, thank you, I'll try to do it a little differently. Apparently I'm not friends while I'm with the kolobok, for some reason it always seems to me that there is not enough liquid, it starts beating against the walls hard, and I add ... The same picture with potato, it breaks the roof, but delicious. I bake, bake ... Bread has a "waist", but I won't find mine soon. Oh, forgive me, I probably am not writing that, I also will not "enter" the rules properly, erase it if something goes wrong. How GOOD. that you are, how I used to live without a website. was an orphan.

Thank you Admin for, as always, a great recipe. Yesterday I baked based on your bread. (The cottage cheese was not enough even for a half portion, and I added thick yogurt of my own making) It turned out 75 cottage cheese and 100 yogurt. Naturally, we had to fill up the flour (and decently, 100 grams. Our apartment is also humid and cold now, and the flour leaves much to be desired ...) But the bread ANYWHERE turned out. As I understand it, if the kitchen had not been 15 grams. , he would still rise! (I’m grilling it, grilling it!) Despite the large amount of flour, it’s soft, elastic, you can sit on it, and it will rise.And a very tender crumb. I put a photo. But while Fotala some "mouse" gnawed the top. Zvynyayte.

[anni4ka]

anni4ka, it turned out to be a wonderful bread Eat to your health

And I also wanted to "thank" for the Italian recipe. The simplest, most reliable and very tasty table bread for my family.
And today my daughter finally taught me how to do it. (Pokes her nose at the button) Thank you.

[Admin]

And I've come to you with a Tender Bread! I baked it, and I want to boast as soon as possible. The bread is very tasty, tender and soft, you hardly feel the cottage cheese! And the dough is so nice and elastic! I thought to myself that this particular dough would be perfect for the deliciously delicious Smetannik pie! I will try to bake it, and if, as I think, it turns out to be true, I will publish it as a separate topic.
Thanks for the recipe for a wonderful bread and dough, Admin!

[Margit]

Margitwhat kind of bread is ruddy on all sides and neat

Has risen well, already a mushroom! And the holes are so big!

Lucky bread

[Admin]

Thank you Admin for the recipe !!! : bravo: The bread turned out to be very tasty! The recipe baked from page 3 did not change anything. The taste is just super. The bread is really very tender! Personal thanks from my husband, he also really liked the bread!

Matilda-N, that's the most important thing here that my husband liked
Eat for health

Thank you ROMA for the recipe !!! Baked according to the recipe from page 1, albeit with minor changes. Since I did not find cottage cheese in the refrigerator, but found a sweet curd mass, I used it. It turned out to be a very good dough dough. Made from it buns with strawberry jam inside, and sprinkled with cinnamon and sugar on top. The family members VERY liked it. I recommend to everyone!

[Koritsa]

Koritsa, nice to see you on our forum

I am glad to hear that you liked the bread, bake and eat to your health

Thank you! Wonderful, delicate and airy, very curd! I split the food by weight, baked it in KhP on the Cupcake mode (for everything about 3 hours 15 minutes), replaced whey with kefir, sugar - honey, in general - an amazing thing! And not greasy like regular cupcakes! When baking in HP, it is important to let it cool in a bucket, the hot bread is so tender that it can be deformed when shaken out (I have a crease on the roof, although initially the roof was perfect - valuable!). Next time I'll be more careful, I think it will be my favorite pastry))

[Ines]

Ines, very beautiful and ruddy bread turned out, congratulations
I hope that you will like the bread to taste, eat it for health

The taste is simply amazing, exactly what you wanted! She provided her husband with a half to work, today she calls, he says, the men were envious - everyone really liked it)) Long live the authors of the recipes, you are doing a great job for all of us, a deep bow to you!

Thank you for the kind words. Bake and eat for health