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Heidi bread is the whitest bread (page 2)

lappl1
Quote: Anna in the Woods
Tempered milk oooh ?! and here is how right now I will make cakes on it!
Anya, do it! You will see how the dough will thank you for it! It looks completely different ... beautiful ... Well, cakes too ...
Wildebeest
AnastasiaK, Aaaaa, Nastena, what kind of airy bread did you get !!!!!! The fact that he is slightly reddened do not be upset, you just need to dress up to the oven.

lappl1, Lyudmila, what are you doing with us? Not only did she put up such an interesting bread, she also suggested the idea of ​​baking a cake with tempered milk.
lappl1
Quote: Wildebeest
Not only did she put up such an interesting bread, she also suggested the idea of ​​baking a cake with tempered milk.
Svetik, well, God himself ordered the cakes to bake. So, tempered milk comes in handy. It's not my fault that I got it right with this recipe by Easter!
And bread, okay ... So be it ... I give permission. don't bake it yet ... But then, when you take a break from the holidays, maybe you'll decide ...
Wildebeest
lappl1, and here are not. I will bake both bread and cake, but only on weekends. I can't do anything with the kids on weekdays: where I am, there are her hands. If there are no pens, then it's even worse: somewhere "secret" is doing something.
lappl1
Quote: Wildebeest
but there is no one. I will bake both bread and cake, but only on weekends.
Light, it's so great! And it's even more interesting with the baby! Then I'm waiting for a story about how it all happened! It is very interesting to me! My "baby" is far and big already. So I will be glad for yours.
Pchela maja
what a wonderful recipe, thanks!
I never cease to wonder what they can think of)
lappl1
Pchela maja, Marinochka, thank you for visiting me! I am very pleased that you are interested in the recipe!
Wildebeest
lappl1, Luda, is it possible to replace instant yeast with saf-moment or pressed? Something instant is not to my liking.
AnastasiaK
Girls, what a delicious bread! The milk heated before being used in the dough gives such a baking flavor! And in consistency, this is a real cake with the thinnest walls. Today I deviated a little from the recipe, added flaxseeds and grated carrots, we sell such bread in the supermarket, called "Fitness". How, with such a simple technology and completely ascetic ingredients, is an incredible taste of a bun obtained? ...
Heidi bread is the whitest bread
lappl1
AnastasiaK, Nastenka, this bread is even better than the first one you have - what holes! You are cunning! I made fitness for myself. At least for the night looking at it! I will definitely do as you do next time - with carrots.
Quote: AnastasiaK
How, with such a simple technology and completely ascetic ingredients, is an incredible taste of a bun obtained? ...
This is true! Only he became like that after my manipulations with milk and Autolysis. Before that, it was slightly different, denser.
Thank you, Nastya, for such an incomparable photo report! I am so happy with your bread!
lappl1
Quote: Wildebeest
Lyuda, can instant yeast be replaced with saf-moment or pressed? Something instant is not to my liking.
After all, instant yeast is reactive yeast! They start quickly and finish quickly. Compared to other types of yeast. And this technology and the dough are just asking for such yeast.
Light, but I do not recognize any other yeast, except for instant ones. Only you need to take French in 125 gr. a pack, not St. Petersburg. St. Petersburg's instant are bad.
NataliARH
Ludmila, How interesting! how unusual! great photo!
lappl1
Natasha, yes, very interesting bread! And delicious as butter! Thank you for rating my work. always glad to see you in my topics.
Wildebeest
Quote: lappl1
St. Petersburg's instant are bad.
That is why my relationship with them did not work out. I have not met French, or rather out of ignorance and did not look closely.

Lyudochka, I baked this bread. It's a pity I can't put a photo yet.
I did it with pressed yeast. Everything turned out great, except that the roof on one side was slightly flushed. But it is necessary to work out the game with the oven.
I liked this bread. There is almost no crust, but only a thin shell. The pulp is also airy. It must be taken out of the form with great care and tenderness, otherwise you can "wrinkle the sides".
Others haven't tried it yet.
Lyudochka, thank you again for the recipe for such a masterpiece.
I fell in love with tempered milk. Kulich will definitely bake on it.
lappl1
Wildebeest, Svetochka! Thank you! I'm so glad you baked it! I would like to see your Snow White. And, well done, that she decided to bake with other yeast. I must try and compare the taste somehow. It seems to me that pressed yeast works slower. I wonder what structure your bread has.
And I am very glad that you liked the tempered milk. Cook with him to your health!
Sveta, this yeast. For some reason, they are sold only in the markets in the cereals, sugar section ... And they have never seen them in the store.

Heidi bread is the whitest bread
Wildebeest
lappl1, Luda, I rarely go to shops. Yesterday I remembered that Easter cakes need to be baked, so I rushed to get premium flour (at home only bakery) and pressed yeast. For one thing, I tested your bread on them.
lappl1
Quote: Wildebeest
Luda, I rarely go to stores.
Sveta, not only do I not go to shops, but to the city in general. So I understand you. ..
Tancha
HAPPY EASTER HOLIDAY YOU !!! Luda I tried tempered milk when baking cakes. The result exceeded all my expectations. I didn't even expect such a rise in dough. I put it to bake 5 cm did not reach the edge of the mold, well, I think the hat will be good. Yes, where there, the largest rested on the top of the oven, barely saved. Now I try it at work - very tasty. And I will definitely bake this bread after the holiday.
lappl1
Tancha, Tanechka, Christ is Risen!
Thanks for the report! I am very glad that now you know about the wonderful properties of tempered milk! Add it to any baked goods that have milk in the recipe. She will always delight you.
halinka
Thanks a lot for the recipe. Really very white and very tasty bread. Thermos milk dramatically changes the taste. I also used it when baking cakes (which I did for the first time in general) - I surprised everyone Thank you for such tips and recipes.
Heidi bread is the whitest bread
lappl1
halinka, so I know about this bread, but looking at your photos, I was surprised again! I am very glad that you liked the bread! And my advice was useful! Bake bread for health!
Thank you very much for your report and photos!
Super bun
Thank you! Wonderful bread came out for breakfast, tender, white, magic
Heidi bread is the whitest bread
lappl1
Super bun, Anya! You have wonderful bread! I am very glad that you liked it! Bake to your health!
Thank you very much for the photo and report!
SvetaI
Ludmilawhat an amazing bread!
Since the portion given in the recipe is too small for me, I baked in a ratio of 1.7. I laid it out in two small forms, I was afraid that a large loaf would bake worse. I don’t know how you get finished bread in 25 minutes. I control the readiness by the temperature probe, after 25 minutes the temperature was only 70 degrees, and the bread was baked properly only after 50 minutes. Well, and as a result, it turned slightly reddened. It was necessary to cover from above, I realized late. So such a miracle did not work out for you.
But the bread is wonderful, lush, aromatic! Tempered milk is a godsend. Interestingly, after all, in theory, baked milk should also have such an effect?
Here are my loaves:
Heidi bread is the whitest bread Heidi bread is the whitest bread
Loksa
Everyone has very beautiful bread! Probably convection bakes so fast?
lappl1
SvetaI, Svetlana, you have very beautiful bread! And whole, and in the crumb! I am very glad that you got the bread and that you liked it!
Quote: SvetaI
I don’t know how you get finished bread in 25 minutes. I control the readiness by the temperature probe, after 25 minutes the temperature was only 70 degrees, and the bread was baked properly only after 50 minutes.
Yes ... 50 minutes I never baked it.The Japanese have such recommendations. And for buns, this is generally 15 minutes. Apparently the size of the bread matters. And a lot depends on the oven. I have a very hot oven. I was even afraid to blush it. I don't have a temperature probe, so I don't even know how many degrees it was. But it baked well, was completely ready. The crumb is not wet or sticky.
Quote: SvetaI
So such a miracle did not work out for you.
Svetlana, but it doesn't matter! The main thing is that you liked the bread. And you can try to make the bread smaller, then it will have time to completely bake and not brown.
Quote: SvetaI
Interestingly, after all, in theory, baked milk should also have such an effect?
There is very little information on the Internet about tempered milk, practically none. But baked milk is in other conditions - at 100 * practically and for a long time. During this time, the proteins are likely to fold. And in tempered, this does not happen. On the contrary, all inaccessible substances at 90 * are converted into those available for the body. Although baked goods with baked milk are also good. First of all, with its taste and aroma!
SvetlanaThank you very much for your interest in the recipe. And for such a detailed commentary and photo. I was very pleased to read it. Bake bread for health!
Shyrshunchik
Girls, to make tempered milk, you need to take not store milk? Just store-bought already posterized.
marina-mm
Tatyana, you can shop.
Pasteurization is a process of single heating to 60 ° C for 60 minutes or at a temperature of 70-80 ° C for 30 minutes.
Tempered is obtained by heating to a boil and 30 minutes at a temperature of 90 ° C
Shyrshunchik
Thanks for the clarification I will try
Shyrshunchik
Today I'm trying this recipe, but that the dough turned out to be liquid or the scales lied or flour, :) added 3 tbsp. l. more flour.
Shyrshunchik
Here is my bread, but as I wrote my dough was thin, I added flour, even though I did everything according to the recipe and there are no bread pan in the oven yet, and I baked it for 25 minutes. :) The bread is very tender, but smells a little more of yeast than the classic white bread in the bread machine. But I will also bake it and try to make a recipe for my yeast and for my oven. Thanks for the recipe Heidi bread is the whitest bread
Shyrshunchik
Once again I baked this bread;) I added 30 grams of flour so that the dough was more or less not liquid, something is not right, but it turns out white and the crust is thin, but I don't like the smell of yeast. Maybe this is how it should be?
KnadezhdaM
Heidi bread is the whitest bread
To be surprised is little said! The bread is incredibly springy and very light. I thank the author for an interesting recipe. She carefully doubled the quantity and baked three rolls. She only allowed herself to try (for acquaintance), and her husband was delighted.
$ vetLana
lappl1, Lyudmila, thank you for the recipe, the history of this bread, new knowledge, tempered milk and emotions !!!
Marika33
KnadezhdaM, beautiful bread!

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