Wheat curd bread "Delicate" (oven)

Buns with jam went on a visit (for this they were baked). The result is that they disappeared before they could appear.

[Festive sweet curl]

Festive sweet curl.
Recipe dough on the first page, baked goods in the oven.

Admin, what about the filling of the curls? It looks very appetizing!

Admin, what about the filling of the curls? It looks very appetizing!

Seven types of jam: pineapple, cherry, blueberry, lemon, orange.
Appetizing, also very tasty!

Admin, thanks,
I also baked this recipe
-bread in HP
- curls with poppy seeds and buns with prunes in the oven
Oven option is much better
There are photos, I'll post how I will learn to insert.

Little subtleties and tricks.

We make a long sausage from the dough.
Cut into pieces.
Roll each piece into a cake.
Put a teaspoon of jam on one side of each cake.
Roll the cake into a tube.
We turn the finished tube into a ring around the finger and fasten the ends.
We put the resulting rosettes-rings into the mold sideways to each other so that the seams do not diverge, but closely, since the dough will still rise.
After proving, grease with an egg and sprinkle with sand.

I use a different jam for each rose. Jam is better to take very thick and a little.
Instead of jam, you can use fresh berries and fruits (sprinkle with sugar and starch)
You can use it either by breaking off a separate rosette or by cutting the bread into pieces. Then in one piece you get a different jam.

Bon Appetit!

For a long time I could not decide for myself: "And I need it - I also bother with the oven, if everything works out great in the bread maker, and I don't complain about the taste?" How can you understand it until you try?
but when this huge loaf got out of their ovens today, all doubts disappeared completely and irrevocably. It is worth it and how it is worth! I can't say that I will do this every day, but how cozy and peaceful it becomes in the house when such bread flaunts in the kitchen, and the spirit of the hearth is almost clearly felt everywhere. Purchased products do not evoke such emotions.

Zest, and where did you grow it, such a big bread, really bread.

I comment on your answer - that's why I bake bread only in the oven, 2-3 times a week, and I'm already used to it, everything is fine-tuned and quickly.

Congratulations!

Admin, I grew it in a round Pyrex baking dish, like, according to my estimates, it should just be enough for this bread. However, everything went in a completely different way. Apparently, the market curd has already aged very well, and the addition of the grain mixture also played a role. The dough on proofing in the oven began to rise with incredible force, it's good that the sides were made of parchment paper (out of the habit of baking pies in the oven), and they helped to somewhat keep this riot of nature

Thank you for the congratulations and thank you so much, with such master classes you don't want to, but bake

Clear. Tip for the future: Divide the dough into two loaves in two tins. The dough will rise well anyway, but the crumb will be more fluffy and perforated.

We drove through our own experience, called.

[Admin]

Admin :) of course, I will share, I have two such round shapes. I just didn't expect him to grow THAT. When I transplanted the dough into the proofing pan, it took just over half of the mold. I remained deeply convinced that there would be plenty of room for him. The bread is good, one that you can eat every day and does not become boring.
As for the crumb, as it turned out, my homemade one missed just such, not very delicate, so that a normal sandwich could be made.Tired of them, you know, airiness and perforation They had a snack, called It is necessary to send a couple of times to the store for bread, so that the difference is remembered The other day I was a guest and held on to the store bread ... to achieve, and how could we eat and consider it normal before?

What can be done read here

Why store bread tastes better
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4325.0

And today I baked bread according to the recipe from the first page for half a portion, I thought it would not be enough. The gingerbread man turned out to be not big. She left him and stopped looking out the window in frustration. And when my stove started beeping, I opened it and saw the light !!! The bread almost reached the edge of the bucket, and this despite the fact that my bucket is designed for 1.5 kg. bread!

And what have I done! I don’t even know if anything will work out. I put half of the prescription products for HP from the 2nd page. I look at the bun, the bun and not yet, the dough is thin. But I prepared in advance, began to add flour little by little. I did not meet the 1st batch, it seemed to me that I brought the bun to normal in the 2nd batch. The dough rose well. After molding, I look at the bottom of the dough, the remains, that is, a bun, and to the side the dough at the bottom of the mold is "smeared". Well, I thought, I thought, the dough came out a little watery. In general, during the second ascent (the Main program was on) stopped the stove. I started the Fast program, all the same, there were already almost 2 lifts, and began to add flour. Added quite a bit. Now I think, will it work? 4 kneading - it will be a bit too much, it's even me, such an inexperienced and completely novice baker, I understand. The dough grows, but not too much. We'll see...

Good luck, let's hope!

At the very beginning of the recipe, I warn everyone that the dough on cottage cheese turns out to be liquid, either pour less liquid immediately, or add flour constantly.

But a decent bread turns out

Surprisingly, after all my mockery of the dough, the bread turned out! So smelly soft and perforated! It tastes like bread with sour cream (I used to bake this), and that's understandable. The taste is slightly sour, apparently due to the curd. It was not for nothing that Admin said to take not sour cottage cheese, but I plumped what I was (I still can't distinguish it in its raw form: sour is not sour, cottage cheese is like cottage cheese). But in general, the bread is delicious (of course, it certainly cannot be compared with the baking of our meters :-) But I'm not a magician, I'm just learning). Admin, thanks for the recipe. I will train and someday I will also bake Bread, which will smell from pictures. How's your.

I will train and someday I will also bake Bread, which will smell from pictures. How's your.

Well, it's good that everything worked out

Is it really true that bread smells through the photo? very gratifying to hear such pleasantries

Good luck! Train!

I sit and wait for the end of baking this bread. It's not the first time I've baked, the result is always different, but very tasty. And all because I put the ingredients "by eye" (well, my ordered scales have not yet arrived). And today for the first time this bread (and indeed the first time such) got out of the bucket! I was so happy. And how the baking went, the roof collapsed :-(. I sit and wonder: either I put a lot of yeast, or not enough salt. The gingerbread man was excellent. Well, nothing, and we will eat this. Admin, I love your bread in silence. Thanks for the recipes.

The gingerbread man was excellent. Well, nothing, and we will eat such. Admin, I love your loaves of milk. Thanks for the recipes.

Thank you for your feedback, bake to your health!

Please note that the bun on cottage cheese is very deceiving, especially with the second batch it becomes very soft, higher than necessary, correct it as long as possible.
There will be bread ready, look at why the roof fell - if the crumb is very wet, then it’s still a bun.
And there is enough yeast in the recipe, unless you added too much yourself.
Here the rise of the dough is due to the fermented milk product.

Good luck!

Admin, thanks for the recommendations.The crumb turned out to be moderately moist, as always on cottage cheese, not at all wet. Very porous, white and beautiful inside. And under the roof there was a big bubble, which blew out during baking. Probably, it's all about yeast.

[Admin]

Admin, came to say thank you very much for your recipe! I baked bread today, but not in the oven, but in a multicooker, this is what happened:





When I took out the bread from the MV, it was like "alive", stood, cooled down and got stronger. And how fragrant it turned out, you can not convey ...

[Admin]

Admin, came to say thank you very much for your recipe! I baked bread today, but not in the oven, but in a multicooker, this is what happened:

Well, Krosh, well, he gives! How does it taste?

The roof has settled a little, well, it's probably the multicooker to blame, and the dough is tender.

[Admin]

Admin, that the roof has settled, it's my fault ... The bread rose so high that I even opened the lid from the multicooker, and the dough climbed over the edge, and this despite the fact that I counted it to a smaller size, so this dough had to put the lids back together and put back on ... so the roof turned out to be slightly collapsed, it tasted naturally, it was not reflected in any way, the aroma was divine ... my people thought I was baking a bun ... and how much they liked the taste .. And the dough is really, well, very tender ... Thanks again!

Admin
Finally I got to say thank you. I have already made this dough so many times, and then I bake it with different fillings in KhP like a big bun. I have already adapted how much flour I need to pour, because for the first time I was surprised at the liquid dough, but now it's a fairy tale)) I always take my mother-in-law to a present, she loves it very much. I tried it with prunes, dried apricots, raisins, etc.)) Today I did it with raspberries and cherries. The loaf is above the edges, taking into account the fact that I counted the dough to decrease. In general, again, thanks a lot

Thank you for your feedback and for taking this test further.

Bake and eat to your health!

I'm trying to insert pictures
But something does not work out (((

I'm trying to insert pictures
But something does not work out (((

Please call them Latin !!! I can not see anything!

I baked bread according to the recipe from the 2nd page. Reduced the ingredients in half, instead of one spoonful of sugar, put two tablespoons of honey, whey did not have to be replaced with sour milk, the yeast was rounded to 1 teaspoon. Baked in the main mode for 700 grams, medium crust. I added flour to the dough until the bun looks like a bun but sticks a little to the fingers, a very tender dough came out.
It turned out great! The softest GENTLE bread! The rosy, good dome has risen, a thin crust on top cracked from the touch, the crumb is white, tasty. If you add raisins there, there will be a wonderful bun)))
Admin, thanks for the recipe !!!

Eat for health

I have also heard this version of this dough - French sourdough is added to the dough, it turns out something like a light cake!

There are also craftsmen on our forum

[Admin]

Admin, the question is not on the topic: what is your form for baking bread and what size, you want to bake the same beautiful bread, but there is no suitable form

This bread was baked in a heat-resistant glass oven dish.

You can bake in any shape (round, oval, metal, etc.), the size of the shape depends on the amount of dough.
It is better not to make very large bread, the roof and sides may collapse from the weight of its own weight, since the dough is very airy.

This bread was baked in a heat-resistant glass oven dish.

Can you ask a question not quite on the topic? Should I grease or sprinkle on a glass pan when baking bread? I tried the oven in this shape, it stuck, I had to pick it out for a long time ...

Be sure to lubricate!

I grease all forms, without exception, with vegetable oil and sprinkle with a little flour!

Thank you!!!! And then two forms are idle, now I will adapt bread for baking!

Admin, Thank you so much for the "tender bread". Indeed "Delicate".I baked it three times in a row, and each time it got better and better, although I used all the same products. True, I put pressed yeast instead of dry yeast in the last bread. The height has risen to 21 cm. The taste is somewhat similar to butter bread. It seems to me that if you add candied fruits, vanilla sugar, and a little more sugar to it, you will have an excellent cake. I took pictures with my mobile device, but I don't know how to insert it. I'll ask my husband at home in the evening.

Thanks for the kind words

I have already been told about the version of Easter cake on this test, I need to try to make

I baked this bread twice in a half portion in a bread maker on the main mode, but for some reason it did not rise
it is very tasty, my husband especially liked it
Tell me what I did wrong and what is the reason?

Edelka, It seems to me that it was necessary to add a little flour, since "the roof sagged a little. And what yeast did you take, I, for example, used the last time when I baked this bread, pressed yeast and my bread rose to 21 cm , though I baked at the rate of 400 grams of flour. And you also need to control the kneading, since the flour is also different, cottage cheese is also of varying degrees of moisture. And from the photo you can see that the bread is baked.
Unfortunately, I don't know how to insert pictures, and the photo turned out not very good, since I took pictures on a mobile - no sharpness.

thanks for the answer!
The bread was then baked, I used dry saf-moment yeast, though I bought it at a kiosk, maybe fake? I will try live, I think 10-11g is enough?
I don't follow the kolobok itself, I put it at night, because I can only follow it on weekends

Edelka, yes you are right, it is possible that the yeast is "leftist", on the Good Cook forum I read about this yeast (SAF-moment), even a photo of the wrong packaging was posted. Now I probably won't find it.

To say what you did or not, you need to know the ingredients of your bread recipes (products and their quantity).

It's just a disgrace to display such delicious recipes: -X So constant and tasty, and unfortunately I haven't managed much yet. I had to urgently send to friends and relatives: (I made the whole portion (dough in the machine, and raise and bake in the oven) I added a lot of dried cherries and it turned out: red: But what about the figure? .. The gingerbread man has increased in volume four times. Admin, this is blow below the belt. My daughter is a nutritionist. She growls at me anyway, and after such a masterpiece she will probably just tear a rag like a tuzik. You can't make such a tasty treat. I'm weak, I can't stop at a "trial" piece

Admin, thanks for the delicious bread!
I baked it several times according to the recipe from page 2 (for HP). And yesterday I decided to improve the recipe. Well, sort of like I'm already a skillful baker
Here's my recipe.
Wheat flour - 300 grams + 6 tbsp. l.
Semolina with bran (Belovodye) - 100 grams
Dry fat cottage cheese - 180 grams
Fresh milk - 50 ml.
Potato broth - 150 ml.
Sunflower oil - 2 tbsp. l.
Honey - 2 tbsp. l.
Salt - 1.5 tsp.
Dry yeast - 1.5 tsp.
Panifarin - 1 tsp.
Wheat germ - 3 tbsp. l.

Gingerbread man controlled. Whole grain baking mode. Before baking, the dough did not rise very well. When baking began, the bread rose almost to the edge of the bucket. I was as happy as a baby. But at the end of the crash, it fell a little.
Can someone tell me what I stuffed too much?

Eat for health

You need to be very careful with cottage cheese and potatoes, they have a lot of liquid, and the dough, until the very last moment, gives off liquid and is still very soft.
It is better to make the bun immediately tighter, in the second batch of dough it will become softer as it should.

You can use the Flour into water principle. First, all the liquid, cottage cheese, potatoes and not all the flour, and then gradually add as much flour as you can until the bun.

Good luck!

It will go well with dessert. Good idea with curd. Let's try!

Admin, your advice is very valuable, I try to follow it.
At the first kneading, the bun was dense, but not so much. I thought that the wheat germ would take this water, but apparently I was mistaken.
Admin, maybe I added panifarin in vain? Somehow I add it everywhere

Admin, your advice is very valuable, I try to follow it.
At the first kneading, the bun was dense, but not so much. I thought that the wheat germ would take this water, but apparently I was mistaken.
Admin, maybe I added panifarin in vain? Somehow I add it everywhere

If you follow my recipes, why add panifarin?

I never use these additives at all, everything works out great.
You need to use products that increase the lifting force of the dough.
Bread flour contains enough of its gluten.

Wheat germ can, on the contrary, relax the dough, it will not keep its shape.

Here's a look at what products I use and what comes out of it in the end - and panifarin is not needed:

Yeast recipe for bakery products
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9025.0

In my opinion, he is beautiful!
The reduced portion rested on the roof after the start of baking (in Panas 254)!
I didn't have to correct anything.

Admin, I read it - I changed one ingredient in your recipe, instead of cottage cheese I put salted cheese))) It turned out as tender and airy as your cottage cheese, but the taste is different, I no longer think of raisins, I wanted to chew a bite of suluguni (actually and did)).
Since the feta cheese is already salted, I put in half the salt.

[Ferry]

Ferry, in my opinion too - he is beautiful

Good luck!

Killer73, well, it's as you like ... a matter of taste