Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker

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Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker

Category: Yeast bread

Ingredients
Recipe for a medium loaf. For other sizes - see the table in the description.
Live / Compressed Yeast	8 g
Wheat baking flour	500 g
Sugar	1.5 tsp.
Salt	1.75 tsp
Serum (from the refrigerator)	240 ml
Boiling water	120 ml
Olive oil	20 g

Cooking method

I bake this bread every day for my beloved husband. He calls it - "Simple, ordinary, white bread."
The bread has a crispy crust and a rubbery crumb.
It is universal, suitable for all dishes, does not become boring.

First, I weigh 8 g of yeast per 500 g of flour, no more, no less !!!

I use this kind of Polish yeast.

I pour sugar on the bottom of the HP bucket.

I knead the yeast in my hand and then crush this yeast cake into the sugar, turn it over and crush it again.

I leave it for 5-10 minutes so that the yeast becomes liquid.

At this time, I weigh and sift the flour.

Now important point! We measure 240 ml of serum from the refrigerator and add 120 ml of boiling water to it. This is necessary for the yeast to start maturing in a warm liquid. Or heat up all the liquid to 35 * C. Measured - poured into a bucket to the yeast. I put the bucket on the scale and pour 20 g of olive oil on top of the whey. It is with olive oil and whey that a rubber crumb is obtained. It somehow miraculously activates the gluten in flour, which gives its result.

Other butter gives a different crumb, less tight, something in the direction of butter. Here they sell 3 types of olive oil: cold-pressed - with a very expressive taste and smell (we don't like baking with it); medium, slightly lighter and with a weaker odor (I bake with it); light, most likely refined (I use it if there is no other)

I pour all the flour on top, covering the liquid with it. I make a small depression in the middle and pour salt there. ALL ! I send this to HP. I choose the mode "01 Main", the size - "L", crust color - "Dark" (any option). Most often, I put this bread overnight, so that in the morning I take it out immediately when it is ready. End of proofing just before baking.

Finished bread is 15 cm high.

I cover the finished bread (do not wrap it) with a thin linen towel. When it cools down, it turns out delicious bread with a gummy crumb and a crispy crust.

Table for different sizes of bread

The dish is designed for

Ready bread weight ~ 770 g, height 15 cm.

Time for preparing:

4-6 hours, it is possible with a delay for the night.

Cooking program:

Bread maker.

Note

We really like this bread, it is somewhat similar to Soviet bread, or maybe we have already forgotten

Whey is very important in the recipe for both yeast and taste. Although the serum is also different. I buy in the store, it tastes sweet. With sour, too, you can, the bread will turn out with sourness.
If there is no serum, you can replace it, drain the serum from mozzarellawhich is sold in small sachets, floating in liquid, this is the serum

Serum and olive oil in this recipe are irreplaceable, it is they that together give an amazing result. Replacing with sour cream or yoghurt mash, turn the taste towards butter. Checked.

Since the products are different everywhere, it is impossible to guarantee the result. The yeast flavor doesn't have to be unambiguous. If it is felt, then the bread is not ripe and the time should be increased. To do this, you can use a timer. It takes 6 hours for everything, including baked goods.

I almost always add 1.5 teaspoons of wheat germ to the flour.This amount does not affect the taste of bread, but it adds usefulness. If you add more, the bread will have a specific sweetish flavor.

Try to bake this bread and if you like the taste and texture, then it will be easy to bring it to the type you need. If this recipe and technology tell you something else, great! Unleash your imagination

Bon appetit and fun creative process!

[Waist]

WaistNatasha, if you take kefir instead of whey, will it be another bread? I'd like to bake bread like yours. Thanks for the recipe !!!

[velli]

velliOh, sorry I didn't answer on time

Yes, on kefit the bread will be different. I tried both sour cream mash and yoghurt, the bread is different

With sour cream talker - more tender.

If you take kefir, then you need a little more of it, 1-2 tablespoons, look at the bun. If you like the taste - bake on kefir
velli, You can try to make a "chatterbox" of kefir and water to get closer to the whey

PS: Set up notifications. It turns out they were disabled

: rose: Natasha, thanks for the answer! I will definitely use your advice and recommendations! Thank you very much!

[valentine]

valentine, Bake with pleasure!
I hope the result will please you and enjoy the bread

I have exactly the same HP as yours. And the question: in our CP, according to the instructions, dry ingredients are first put in, and you have liquid ones. And then, on the 1st program, a delay of 30-60 minutes. During this time, how will yeast behave? Not fermented in advance?

[on the bottom - salt, on top - flour, separately grind the yeast with sugar, then mix them with warm whey and pour over the flour, add oil.]

I have exactly the same HP as yours. And the question: in our CP, according to the instructions, dry ingredients are first put in, and you have liquid ones.

Yes, you are right, according to the instructions, you need to fill in the dry ingredients first, but I do it differently to reduce the time and dirty dishes.
If you wish, you can do the opposite. : on the bottom - salt, on top - flour, separately grind the yeast with sugar, then mix them with warm whey and pour over the flour, add oil.

on the 1st program, a delay of 30-60 minutes. During this time, how will yeast behave? Not fermented in advance?

This dry can ferment. Pressed bread ripens well for all the time, giving a special taste to the finished bread.
This is evident from the result: bread with a beautiful convex roof without tears and failures, the crumb structure is uniform, tasty smell without a hint of yeast (not ripe) or acid (overripe).

Thanks, I'll try.
I bake bread on whey all the time, I replace the water with whey. I make cottage cheese from kefir in a slow cooker and there is always a lot of it. I store it in the refrigerator.

[Galina]

You are welcome, Galina, good luck Vym bread!

[Natalia]

Natalia, I baked bread in kefir water, that is, I specially left kefir on the table for the night. and in the morning I poured some light water from it, added plain water to 240 ml. on prescription. The pressed yeast was taken by "Lux". on them sugar for softening well, in general, everything as you taught! The bread came out very good, delicious! Tall and ruddy. A big THANKS for the delicious bread recipe !!!

[velli]

velli, Oh, how great! Valentine, I am very glad that everything worked out for you
To your health!

[Galina]

Galina, I want to bake this bread, but there is no whey in the house, but there is kefir. Please tell me how you make cottage cheese in a slow cooker? I put yogurt in it, an excellent result.

Natasha, I tried ...
But some force distracted me and I thumped as much water as kefir (I didn't have serum). I noticed only when to start mixing. I had to add flour and add some yeast. As it turned out, it was possible not to get enough sleep, it would still be good to get up.

In addition to kefir, one more "otsebyashka" - baked in French mode and added 50 g of rye flour and a couple of tbsp. spoons of your favorite cereals.
Everyone appreciated the wonderful "rubberiness". He generally turned out to be a ciabbat type. Yes, olive oil for frying and half yeast!
About the crust. Of course, I have a little more sugar than you advised, but it still turned out to be decently dark. But they have already devoured almost everything, in the photo it is six cm.

[Marina]

Marinawhat a wonderful bread you got! And it's very good that she did something in her own way! The main thing is the result - AH! Saved everything in time!

In French, my yeast is overripe, and the loaf's roof falls off. Probably such yeast. In French, I am good at it, but low-yeast Just what you baked

I am very glad that I liked it!

To your health!

in the photo six cm.

Marish, probably 16 cm

Well, beauty!

We have enough loaves of 400 g of flour for a day, so mine turns out less

No, we eat a little. Although, it happens that when the mood is right, then the whole day.
Warm, crispy, with milk ...

[marinastom]

marinastom,
Marish, can you be curious ... and what is this inscription on your bucket?

Ah-ah, you don't read our Temka!
Some of the men noticed that the bucket knocks less in one position. I noticed too. Therefore, I decided not to get confused, to make a "mark".

Ah-ah, you don't read our Temka!
One of the men noticed that the bucket knocks less in one position. I noticed too. Therefore, I decided not to get confused, to make a "mark".

I confess - I haven't read it for a long time ... sometimes there is no time to open a website, let alone read / write.
This, as I understand it, is the narrow side. And where does the designation 'in front' look: to the front side or where the outlet is? How to navigate then?
We'll have to now also watch the bucket .... Thanks for the information.

Well, before, he is before.
He looks at the thermal sensor first, and then at the face.

Natashechka, I'm back with a "thank you"!
Yesterday I did it again, I tried to keep the amount, yeast 0.5 h / l, French mode. The only thing was to leave and the moment of kneading passed without my control. Therefore, when I returned, I found an "uncovered" piece on the side of the bucket, simply removed it.
The bread turned out to be excellent, but slightly different than the previous one, a little less rubbery and less nostril. It is understandable, because there is less liquid.
I decided for myself: if conditions permit, I will bake according to your recipe, but with half the yeast and French.
I can't show you a photo, because I'm at work, but bread at home ...

[Marisha]

To your health, Marisha!!!

Taste and rubberiness also depend on what kind of liquid we use, whey, kefir or sour cream mash I baked with sour cream mash, the rubberiness was less and the structure was more tender, closer to butter.

I am very glad that I like the recipe!

Peki with pleasure !!!

[Waist]

Waist, Natalia, thank you very much for the wonderful recipe for daily bread! It turned out delicious and beautiful! I put it overnight with a delay of 4 hours, everything turned out great in HP Panasonic 2511. By the way, this bread crumbles less than ordinary wheat bread. I prepared the whey myself, added olive oil, 1 tbsp. l. For my taste, both salt and sugar are enough. Thanks again!

[Elena]

Elena, to your health! I am very glad that I liked the bread!

By the way, this bread crumbles less than ordinary wheat bread.

I'm so used to it and that I didn't even write Yes, it crumbles less.

We eat this bread every day, and its simple taste does not bother

[Natalia]

Natalia, Waist, this is how it turned out

[Lena]

Lena, beautiful and tall bread

Natasha, ayuuu are you here?
I just drank Chuchelka cheese and a lot of whey was formed, I think I'll put a white bread. I opened a forum, and here is your recipe in the feed.
I will try!
Tell me, Natasha, what flour should I take? I have a wheat tower and 1 grade, which one should I pour?

[Nelya]

Nelya, I use bread, it has 12.1 grams of protein per 100 grams. I haven't baked from premium flour for a long time
Think for yourself what you want to get as a result: bread or a roll? For bread, flour of the 1st grade is better, I think so

Although it is quite possible to try both options and choose which one you like best

Natasha, I can't say anything about the composition of proteins, my flour costs 50 kg in bags.
About a loaf or bread - I want bread, but give my husband a loaf! But I watch and don't let him get carried away with rolls.
I bake bread only from 1st grade flour, but then I just doubted what kind of baking flour you have?
Okay, I'll put it on grade 1.
Thanks for the answer!
Elena, and general-purpose flour will not tell me much, we just sell flour by grade.

[general purpose]

About a loaf or bread - I want bread, but give my husband a loaf!

And you somehow try to mix the flour in half: half 1 grade + half of the highest. Maybe you and your husband will like both

I bake everything with general purpose flour.

Lena, but here she is rather weak and not everything works out of her. Therefore, lately I have been mixing another, stronger one, so that the dough turns out to be normal, on the same dumplings. But this is now, because I have different flours and I have to use them. At the end, I will look for a suitable one, because I do not like torn dumplings and pasties
And for bread I always have one special flour.

The strength of flour depends on its protein content: the more protein, the stronger, the more rubbery the dough turns out, because there is more gluten. The protein content affects the plasticity of the dough. Something like this

we also have flour of 1st grade, premium grade, and also general purpose... I don't know how it differs from the other two,

According to observations, this flour has a finer grinding of the 1st grade and larger than the highest. The protein content of my all-purpose flour is 9.4 grams per 100 grams.

[Natalia]

Natalia, I read on the packaging of general-purpose flour: protein 10 gr. What is it like?

[Lena]

Lena, I have it written like this on the package



You need to look where the nutritional value is indicated in 100 grams of the product.

[Natalia]

Natalia, namely: nutritional value-protein 10 gr. And I'm trying to insert all the photos))
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[Natalia]

Natalia,

[Lena]

namely: nutritional value - protein 10 gr.

If this is for 100 grams of product, then it is quite such a good general-purpose flour

Mmmmm, what kind of bread

Lena, please do not insert through the Radical, there pictures are periodically deleted and empty holes remain from them. Okay, if just a picture, but if it was something very useful

[Natasha]

Natasha, Thanks a lot for your help! I went to work on another bread-Borodinsky))

[Elena]

Elena, you are welcome!
Good luck with your bread !!!

[Natasha]

Natasha, well I will try through the gallery. Now it's clear why I can't open links over the past years in some forum topics ((

Now it's clear why I can't open links over the past years in some forum topics ((

Vooottttt. Prada is unpleasant!?!?

Vooottttt. Prada is unpleasant!?!?

Sooo hurt

Natasha, I've already put your bread on. Already coming.
I did everything according to the recipe, but I had to add about 1/4 to 1/3 cup of flour, because the dough was very rare, not even with a skirt, but firmly stuck with one edge to the side of the bucket.
I have HP Kenwood 450, and I usually bake simple bread with 310 ml of liquid, 450 g of flour and 1.5 tbsp. l of oil, with this proportion I can safely put on a delay and not follow.
Kneaded on 1 grade flour. When I saw that I needed to add flour, I poured in 1 full teaspoon of fiber from oats and flax seeds. So as not to add flour and more for health. But this, of course, was not enough, then I was already adding flour of the highest grade.
I specifically went to the summer kitchen to see how much protein is in my flour.
We bring flour in polypropylene bags, the paper label is usually sewn into the seam. I didn't find out anything about 1st grade flour, because her husband poured it into a large stainless steel tank, and naturally there was no label left.
But the flour tower is still an unopened bag. But the bag is upside down and the label is visible at the bottom. I could not turn 50 kg, I had to go to Google for help.
Here is what I found about my premium Dnepromlyn flour Nutritional value of 100 g of the product:
- proteins - 10.3 g,
- fats - 1.1 g,
- carbohydrates - 70.0 g.
Energy value (caloric content) 100 g of the product:
- 1397.5 kJ (334 kcal)
I can't look at the 1st grade, because I don't remember which manufacturer they brought this time.

[Natasha]

Natasha, this is the composition of the general-purpose flour that we sell. Your bread was baked from it.

Photo, by the way, from the gallery

[Nelya]

Kneaded on 1 grade flour. When I saw that I needed to add flour, I poured in 1 full teaspoon of fiber from oats and flax seeds. So as not to add flour and more for health. But this, of course, was not enough, then I was already adding flour of the highest grade.

The bran absorbs moisture slowly, that is, later the bun may turn out to be a little denser.

I have HP Kenwood 450, and I usually bake simple bread with 310 ml of liquid, 450 g of flour and 1.5 tbsp. l of oil, with this proportion I can safely put on a delay and not follow.

Nelya, so it is the same here. Bake, evaluate the result, you can change something. Bake the "test" loaf. If you like it - write down the recipe and bakes as you like

I specifically went to the summer kitchen to see how much protein is in my flour.

the local bakers taught me, now I also look at everything and write down what I need, And you know, it HELPS! It helps in choosing, helps when you need a specific result, helps to correct and not make mistakes ... !!!
Thanks to everyone who teaches and shares !!! Thanks to the forum for the opportunity to know and share !!!

Natasha, this is the composition of the general-purpose flour that we sell. Your bread was baked from it.

Lena, if you liked it, bake from it.

We have flour here
General purpose (protein - 9.4 g). All flour from it, but sometimes rather weak, I mix super strong.
Strong (bread: protein - 12.1 g). I always bake bread from it.
Is there some more super strong ... I don’t like this one, it’s too "rubbery". Although our friends bake bread only from it and they really like it.

read about our Super strong flour, there is only 10.2 grams of protein per 100 grams. Maybe it is from a different kind of wheat and gluten has other varieties, or maybe something is mixed there

[Natasha]

Natasha,

Lena, if you liked it, bake from her.

Yes, I bake almost everything from it, except for cakes. She's the cheapest. And your bread is moderately rubbery, you don't need more. I don't like butter bread, so I try to bake the simplest wheat bread. Yours is just what you need. My family, of course, likes more rich bread, loaves, baguettes ... But I don't bake loaves for them)) They will be slimmer

[e]

e, Elena, I also only bake from this flour now. Is this "Every Day" from Ashan? I just add 50-70 grams of whole wheat or rye, and cereals (porridge 4-5-6 cereals and flaxseed).
Waist, Natasha, I'm worn out to insert pictures from the gallery, I write from the tablet more often, it's just an ambush to copy some links in the gallery! And the quality is so-so, like, you fill in a good photo, but it turns out you don't understand why. What hosting to choose? ..

Strange ...
I bake Italian Romin, there is 450 flour for 270 liquid

And this recipe has a lot more liquid.

Girls, do you follow the bun in the process of mixing? Do you have to add flour?

I bake Italian Romin, there is 450 flour for 270 liquid

The liquid is different. Whey is used here, and you need a little more of it than water for the same amount of flour. If you bake with kefir, then you need even more of it, depending on the density.

Although, of course, the products are different everywhere and in any case you need to adapt to your conditions

I laid out my recipe and I almost never change the proportions in it, the bread is excellent.
We often take recipes as a basis and customize them to fit our products.

Here Nelya added flour

I did everything according to the recipe, but I had to add about 1/4 to 1/3 cup of flour, because the dough was very rare, not even with a skirt, but firmly stuck with one edge to the side of the bucket.

Until I wrote what happened

[marinastom]

marinastom, Marina, yes, this is flour from Auchan "every day", I really like it for baking bread. And I shore whole grain))) for other breads, I don’t have a lot of it, it’s expensive and not always on sale. And I did not try to add cereals from cereals, and no one likes flax with us ((Thanks for the advice, I will buy porridge))