Bread "Brick" (bread maker)

Bread "Brick" (bread maker)

Category: Yeast bread

Ingredients
Water	375 g
Vinegar	1 tsp
Vegetable oil	2 tsp
Sugar	0.5 tbsp. spoons
Salt	1.5 tsp
Dry yeast	1 tsp
Flour	4.3 measuring cups (688 g)

Cooking method

• 1. Press the BASIC button.
• 2. Control of baking. Mode - DARK.
• 3. Press the START button.

Note

Table bread. I named it that because it looks like a "brick" we are used to in the store. The set of products is the most affordable. You don't always want delights. I bake it in an LG bread maker.

Vooky Photos

I was confused by Vinegar - 1 teaspoon in the recipe.
Vinegar is vinegar essence ??

Vinegar is vinegar essence ??

No. Essence is more concentrated, about 80%, and vinegar is 6 or 9-10%.
But in this recipe you can do without vinegar, I really like replacing half of the water with whey. It turns out a "brick" for my taste

If you decide to take vinegar, "natural apple cider" is better. Noticed - he is the best friend of yeast.

And what kind of flour?

And what kind of flour?

Wheat flour. It is very good if the packaging says "bakery".

And if 10-15% of the flour is replaced with flour of the 1st grade, then the brick cannot be distinguished from the purchased one!

I tried to bake. It turned out to be heavy, not airy. I think there is a lot of flour in the recipe for so much liquid. Maybe someone tried it? Check the recipe for liquid and flour. And my husband liked the crust. She says it tastes better than the usual recipes. I want to achieve airiness. Help PLIZ.

According to my calculations for 688g. flour liquid needs somewhere 420-440 ml. Yes, and you can have more yeast - 1.5-2 hours. l. in Basic mode, but in French maybe that's enough.

[People Mila]

People Mila, so if you increase the amount of water and get an airy bread - what kind of brick is it then? Do you buy ordinary factory bread, fluffy, airy, in a store? The recipe is designed for lovers of just such bread.
Well, if you still want airiness, feel free to pour more water, about 440-450 ml.
I don’t bother about liquid at all, I pour a lot when I want airy bread. For flour 400g. I take up to 300ml. water, thick kefir up to 350ml., 310ml milk. With such proportions, even with so much water, a loaf fits the top of the bucket. And never bother with recipes, I now determine the water myself, if only the idea was from what products to make bread. I calculated the proportion of the increase in thick liquid products in relation to water, and feel free to count any recipe myself. Which I advise everyone.

I answer all your questions immediately. Ordinary table vinegar 9%. Common wheat flour of the highest grade. As for the quantity - just exactly as much as needed. After all, I offered a ready-made recipe, tested by repeated baking. Moreover, I indicated the model of the bread machine on which I bake. Bread is close to the store bread, but I can't call it heavy. And the crust is really different from the crusts and rich and French breads.
Who wants to experiment - to health! I myself love to do this and am glad when something delicious turns out. So my recipe for homemade cake was born, which I also posted.
And don't forget that everyone has different tastes.

My bread also turned out very dense, next time I will add more liquid)

I made Moulinex 5002 Instant Bread. For 1.20 it turned out a gorgeous airy white bread. There is no point in waiting 3 hours

Weight 1000g
Warm water 285 ml
milk 115 ml (which for me gives the bread the taste of a roll) can be replaced with water
Sunflower. oil 2 tbsp. l.
Salt 2h l.
Sugar 1 tsp
Wheat flour 640 gr
Dry yeast 4 tsp
we fall asleep as usual, choose the fast baking mode, I have # 5
After 1 hour 20 minutes the bread is ready

And I have a wonderful quick bread at Panasonic. I also bake very often, because I often notice that there is no bread at the last moment and there is simply no time to wait for a normal program.

Basic fast mode.

2 tsp yeast
500 gr. flour
1 tsp salt
1 tbsp. l. Sahara
310 ml. water
1-2 tbsp. l. sub. butter (pour it by eye)

A wonderful bread is obtained, of course, it is not original, but very wonderful for everyday food. Airy, baked and with a remarkably smooth crust.

I also baked this bread yesterday, I didn't have to add anything, I didn't have to subtract it. I baked in the oven, which would look like a brick, but it turned out to be a brick

[Structure:]

I also decided to add my own "brick"
Fast Whole Grain Bread Program (the reason for the whole grain is that the liquid is preheated) 1kg, dark crust
Structure: water - 300ml, kvass wort concentrate 3 tbsp. spoons, vegetable oil - 2 tbsp. l., salt 1.5 tsp. l., sugar 1 tbsp. l., baking wheat flour 360gr, peeled rye flour 200gr, powdered milk 2st. l, yeast - 1.5 h. l.
We lay all products in the order in which they are written
And here's the result. And the taste can only be guessed at. The crust is crispy and tasty. Ordinary bread is also possible according to the program. Slightly sagging top, like any bread with the addition of rye flour.

Ks @ nka, flat top is normal only for bread made from one rye flour. All the others have a convex roof. Reduce the water a little and you will see the result, especially since in this recipe, wheat flour exceeds the amount of rye.

Ks @ nka, flat top is normal only for bread made from one rye flour. All the others have a convex roof. Reduce the water a little and you will see the result, especially since in this recipe, wheat flour exceeds the amount of rye.

I tried to reduce the water, then the top is normal, but the bread turns out to be lower and denser. How many did not try - in this proportion the most optimal option. Maybe the flour is not very good?
And if I add more rye, the result is even worse.

Try 50g. wheat flour to be replaced by 50g. decoys. Let the water remain in the same proportion. It might be better.

Try 50g. wheat flour to be replaced by 50g. decoys. Let the water remain in the same proportion. It might be better.

Elena Bo. Thanks for the advice. I will definitely try, and when I do, I will report back. I looked at your gallery - I really liked that recipes were given along with the photo. I just didn't find a recipe for tomato bread. If you can write. And I also don't have a rye bread program in my bread maker, maybe you can bake it according to some other program. What is the peculiarity of the program.

Ks @ nka, to be honest, I was not impressed by its tomato flavor. I don't like sour aftertaste. I don't even remember the recipe.
If there is no Rye Bread program, then either in the Main mode (if on the machine) or Kneading on Pizza, proofing for 1.5 - 2 hours (you need to see how it fits) and Baking 60 min. In any case, rye must be controlled during kneading, help if necessary, stir in flour with a spatula.

I made Moulinex 5002 Instant Bread.
Dry yeast 4 tsp

I want to make one today, it only scares 4 tsp of yeast. Is not it too much?

only scares 4 tsp yeast. Is not it too much?

I baked bread according to this recipe and I want to say 4 tsp. not much yeast. They are needed in order for the bread to rise in such a short time. I want to say that, in principle, the bread turned out to be nothing.

Thank you very much for your reply!
And I can't buy yeast anywhere, it is for pizza or for baking, but there are no usual ones. I still have a bag, but there is only 3.5 tsp for this recipe.
try so much!
and there is still a big pact saf moment, but there the yeast is round in small balls, they, according to the idea, will infuse more.

Thank you very much for your reply!
, but there is only 3.5 tsp ...
and there is also a big pact saf moment

That yeast is enough, you can saf the moment, it is also fine

today I made bread according to Makhno's recipe! it turned out super, though not very much, but it tastes great, though a brick. and quickly the main thing is only 1.20

Perhaps the quality of flour is different.
I rose exclusively

[Makhno]

Wow, prescription Makhno I got sooooooo cool bread! I have a big family, but this big roll will last a long time, and why wait 3h50min, if you can get such a cool result in 1h58min (this is on my HP), again saving electricity. The bread went up to the very roof, I thought it would fall, but no, I didn't have time, the baking process began ... Many, many thanks to the author !!!

[Makhno]

here's another recipe loaf Makhno, but made changes: I made it with pure milk and poured in olive oil, and I want to say that the original version is better.

Today I baked "Brick" according to Afanasy's recipe, in terms of 500 g of flour. It turned out to be a wonderful airy bread, which was surprising - tastier than bread with the addition of milk and eggs. And for some reason the smell in the kitchen was as if baked goods were being baked. Amazing if vinegar really plays such a role?

[Afanasy]

Afanasy, I am with a progress report.
I baked a "brick" on premium flour with the addition of olive oil.
During the kneading process, the bun was not perfect. As a result, with the addition of water during the kneading process, 405 ml of water was obtained.
I wanted to add more, but I resisted.

* Do you also get a bun with signs of lack of water and is this part of the technology that is leveled out during the dough rising? Or are these my circumstances and the next time the same happens, the kolobok needs to be revised?

Despite the fact that I watered the kolobok with water a little, it turned out to be quite a handsome man:

this is in the context:


I lacked the taste of the "brick" that is familiar to me. Therefore, next time I will try to take it as you indicated sunflower oil (after all, you meant it when you called it vegetable?) and replace part of the flour with 1st grade flour. I want it to be straight HE! :)

Why does bread have a flat top?

Learning to make bread dough and bake bread:

The easiest white bread made from wheat flour

CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"