Tesco. Simple wheat bread

Category: Yeast bread
Kitchen: Slovak
Tesco. Simple wheat bread

Ingredients

Wheat flour of the highest grade 4 cups without top (200 ml cup volume)
Water 320 ml (strictly)
Sugar 2 large measuring spoons (supplied with the bread maker)
Salt 1 small measuring spoon
Vegetable oil 2 large measuring spoons
Ordinary pressed yeast (not dry) half a small pack or 12 grams

Cooking method

  • Premium wheat flour 4 cups without top (cup volume 200 ml)
  • Water 320 ml (strictly)
  • Sugar 2 large measuring spoons (supplied with the bread maker)
  • Salt 1 small measuring spoon
  • Vegetable oil 2 large scoops
  • Yeast ordinary pressed (not dry) half a small pack or 12 grams
  • Put all the ingredients in a bread pan, crumble the yeast beforehand, place the pan in the bread maker and start the first program.
  • Tesco. Simple wheat bread
  • Tesco. Simple wheat bread
  • Tesco. Simple wheat bread

The dish is designed for

1 loaf of bread

Time for preparing:

3 or 3.5 hours

Cooking program:

1

Note

Tesco and Gorenie Bread Maker
The model of the bread machine does not matter for this recipe. Bread according to this recipe can be baked in any bread maker.
Regular yeast - those sold in the store (not dry)
The amount of water and flour is indicated. The specified ratio must be strictly observed.

Bon Appetit.

Note:

when baking bread according to this recipe in a bread maker, the form does not need to be greased with vegetable oil.


Vladimir_
Tesco. Simple wheat bread

Tesco. Simple wheat bread

Premium wheat flour 4 cups without top (cup volume 200 ml)
Water 320 ml (strictly)
Sugar 2 large measuring spoons (supplied with the bread maker)
Salt 1 small measuring spoon
Vegetable oil 2 large scoops
Yeast ordinary pressed (not dry) half a small pack or 12 grams

Put all the ingredients in a bread pan, crumble the yeast beforehand, place the pan in the bread maker and start the first program.
Svetlana62
I report - I baked bread according to this recipe. Knead with a spoon in a bowl with a volume of 2.5 liters., Dissolved the yeast with a little water, sugar and 2 tbsp. l. flour. The flour was of 1 grade Melnikoff. When the yeast foamed (about 10 minutes), poured the remaining water into it, flour, salt, rust. butter and mixed until smooth. Didn't knead, didn't beat. I put a plastic lid on the bowl (like a shower cap) and left it on the kitchen table until morning. Kneaded before bed. In the morning, the dough rose to the top of the bowl. I didn't cheat. I took a 2-liter Philips multicooker for breakfast, greased the bowl with rast. butter, laid out the dough, tightened the corners to make a bun, put it on the manual mode for proofing 30 degrees, 45 minutes. Without opening the lids, I set it to 120 degrees in manual mode, 55 minutes, turned it over right away, preventing condensation from getting on the bread, and another 45 minutes at 120 degrees. She took it out on the wire rack, covered it with a towel and let it cool for about 40 minutes. Delicious! The crust is ruddy, the crumb is porous, the taste is excellent. And there is no rubberiness like in other recipes. I am very pleased, because I am just starting to get used to baking bread, and not everything works out. Thanks for the easy and successful recipe!
Vladimir_
: ponaroshku: Glad you liked it!
Svetlana62
For me, the main difference in this recipe is that it was originally designed for compressed yeast. Because when replacing dry yeast from other, no less wonderful recipes, which, by the way, also work well, but with dry yeast, I, despite strictly adhering to the conversion table, get some rubberiness of the bread. And there is more sugar in this recipe than in others. It is probably needed to activate the compressed yeast. I don't really like dry yeast in baking, I prefer pressed yeast. Therefore, I really liked the recipe.By the way, I repeated it - an excellent result. Most likely, I will dwell on this recipe for now.
Vladimir_
Thanks for the good feedback. The highlight of this recipe, as you correctly noted, is the use of compressed yeast. But the ratio of water and flour, which was achieved empirically, is also of no small importance. Once again, bon appetit.
Svetlana62
I just made this recipe, and it suited me perfectly. I will say more, I am not even going to try to bake this bread from rye or mixed flour, because the result from wheat flour suited me 150%. I thanked the author deservedly. I don't have a bread machine, I don't have a kneader, and I'm too lazy to knead my hands. And according to this recipe, with a minimum of hassle, I got a more than decent result and described the algorithm for its preparation. Maybe someone will come in handy. Not everyone is a bakery pro. Personally, I am horrified by the thought of making desem, sourdoughs, fermentation, etc. I will never undertake this. And I will not bake bread in the oven, since there is no kitchen. But I will be in a slow cooker, especially a small bun for one day.
mur_myau
White (wheat only) - excellent.
Black (only rye) - did not rise, on crackers.
Black, according to the same recipe, but changed the technology - saccharified and brewed some of the flour, mixed, then fermented, matured longer - the bread is low, dense, moist, the taste is ordinary, sour, pleasant. The loaf was ripening for another day. Good.
Buckwheat flour is a slightly loose sole. Didn't get up. When removed from the mold, it fell apart, the middle is damp. I gave it to the birds. Poorly.
Vladimir_
Tesco. Simple wheat bread
Tesco. Simple wheat bread
Rada-dms
Here are 10 of the very best world famous bakers and their books:

1. Edward Espe Brown

Book "Bread of Tassahara", (1970, last revised 2009). Yeast and non-yeast dough bread, cookies, sourdough and much more for breakfast, lunch and dinner.

2. Joe Ortiz

The Country Baker: Classic Regional European and American Bread Recipes (1983). A collection of the best classic bread recipes from France, Germany, Italy and America.

According to Floyd Mann of The Fresh Loaf website, these books are classics:

3. Peter Reinhart

Brother Junipers Bread Book (2005). Thirty recipes - from seed bread to sweet buns.

4. Daniel Leader

Homemade sourdough and whole grain baked goods, the best baker's recipes in Europe (2007). A varied set of recipes for European bread made in various ways.

5. Jim Lahay

"My bread: a new method of baking bread without kneading" (2009). Italian-style bread recipes using no-kneading technology and a Dutch oven.

6. Jeffrey Hamelman

"Bread. Technologies and recipes ”(2013). Cutting-edge bakery book that won the Julia Child Award for Best Book.

Top 4 best selling bread books on Amazon list as of November 5, 2013:

7. Julie Hetfield

"Top 50 most delicious homemade bread recipes" (2013). The collection of popular bread recipes was created based on the results of an Internet survey.

8. Peter Reinhart and Ron Manville,

The Baker's Apprentice: Mastering the Art of Specialty Bread Baking (2001). Discussion and recipes for many classic breads.

9. Zoe Francois

“Bread in Five Minutes a Day: New Technology for Home Baking” (2007). An easy and simple method of baking bread.

10. Beth Hensperger

“Cookbook for the Bread Maker: Master Baker 300 Favorite Recipes - Perfect Bread in Every Bread Maker Every Time”, (2000). This Bread Maker Recipe Book won the James Beard Award.
Chef
Removed superfluous from the recipe. Transitions to personalities are removed. Please do not allow it in the future.
Vladimir_
Has no one ever tried to bake bread according to this recipe since April 28, 2015? It’s not true, we tried it. And it worked. But they did not bother to comment. It's strange.
Vladimir_
ChefThe page is still not fully unlocked. Why?
Admin

What does "not unlocked" mean? If you can write in the topic, then the topic is in working order

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