Apple bread with liquid yeast in a bread maker

Category: Sourdough bread
Apple bread with liquid yeast in a bread maker

Ingredients

Wheat flour 440 g
Meal flour 60 g
Apple puree 150 g
Water 150 g
Preenzyme 80 g
Welding 100 g
Vegetable oil 10 g
Butter 10 g
Salt 10 g

Cooking method

  • Preparing the preenzyme.
  • Mix 40 g of liquid yeast and 40 g of wheat flour, leave for 12 hours.
  • Apple bread with liquid yeast in a bread maker Pre-enzyme increased well
  • Cooking Tang Zhong tea leaves.
  • In a saucepan, mix 100 g of water and 20 g of flour. We put on a small fire. Stir constantly. As soon as the mixture begins to thicken, immediately remove from heat and continue stirring for another 20 seconds. No need to bring to a boil. As a result, we get a kefir-like mass. Let it cool. Infusion can be done in advance. It keeps well in the refrigerator for 3 days.
  • Applesauce.
  • Wash and peel the apples. Bake or boil (I bake in the microwave for 10 minutes at 700W). Drain off excess liquid. Grind with a blender.
  • Dough
  • Pour all the water to the pre-enzyme, mix. Sift flour into the bowl of the bread machine, pour in water with a pre-enzyme, add tea leaves and applesauce. We put in a bread maker, knead on the "Pelmeni" program. Add flour if needed. The dough in the middle of the batch is elastic, gathers in a bun, does not stick and does not smear along the bottom.
  • Apple bread with liquid yeast in a bread maker At the end of kneading, the dough softens, becomes sticky, smears along the bottom. I noticed that this always happens with the brew dough.
  • Pour salt and butter in a corner next to the dough.
  • We expose the program "French" with a delay of 4 hours. That is, the display will be 10:00.
  • Go to sleep. We wake up to the aroma of fresh bread. We take out the bread, cool it on the wire rack.
  • Cut and enjoy the tender crumb and thin crispy crust.
  • Apple bread with liquid yeast in a bread maker

The dish is designed for

1

Time for preparing:

10 hours

Cooking program:

French

Note

I often replace apple puree with potato, pumpkin, porridge, soft cottage cheese. The main thing is to make sure that the dough is not very steep and not runny.
Apple bread with liquid yeast in a bread maker Apple bread with liquid yeast in a bread maker This is bread with mashed potatoes and wheat flour

Rada-dms
Good recipe! Be sure to bake! Thank you!
kuznez84
Rada-dms, try it. This bread has already become our favorite.
Musenovna
Natalia, and if there is no bread maker ...
Longina
kuznez84, forgive my illiteracy, but what is liquid yeast?
Elena_Kamch
Quote: Longina
what is liquid yeast?
Longina, Elena, I'm not Natalia, but I can answer
Look at here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=417918.0
A very handy thing! I've been baking them since August and I'm very happy!

kuznez84, Natasha, good bread! And in the oven, the holes were probably even bigger!
The bread maker is a handy thing, but I gave it up. We like bread from the oven much more ...
kuznez84
Musenovna, I specially adjusted for the bread maker in order to have fresh bread every day without any extra effort. It's more convenient with three small children. In the oven, I sometimes bake buns on the railway. I also take 80 g of the pre-enzyme for 500 g of flour, knead the dough in a bread maker on the "Basic" program. I shape buns, cover with greased film and leave overnight, bake in the morning. Probably you can also make bread
kuznez84
Longina, Elena, you can read everything about liquid yeast here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=417918.0
kuznez84
Elena_Kamch, Elena, Thank you!
Quote: Elena_Kamch

And in the oven, the holes were probably even bigger!
The bread maker is a handy thing, but I gave it up. We like bread from the oven much more ...
I sometimes bake night-proof buns. I wrote above. Probably you can also try to bake bread.
Since I baked with sourdough and railway, the number of fans of my bread has increased. Therefore, I have to bake every day and a bread maker makes my task very easy
Elena_Kamch
Yes, Natasha, I understand. With three kids, you won't find much time for all these activities. The bread maker makes life very easy and saves time
Longina
Elena, Natalia, Thank you! I have been going to try hop sourdough for a long time, now I will take into account the topic about liquid yeast.
kuznez84
Perhaps someone will come in handy. This bread can also be baked with ordinary leaven (I have eternal rye). For this amount of dough, 60 g of sourdough is needed.
kuznez84
Here's my sourdough apple bread today. All according to the recipe, only instead of the pre-enzyme 60 g of sourdough. Slightly different crumb structure and taste. No sour.
Apple bread with liquid yeast in a bread maker Apple bread with liquid yeast in a bread maker
kuznez84
Katerina inspired me to try making bread without a bread machine. Here's what happened.
Apple bread with liquid yeast in a bread maker Apple bread with liquid yeast in a bread maker

I messed up with molding (I haven't baked in the oven for a long time). The kids have tasted the edge
Here is banana puree, instead of spelled flour - oatmeal. I mixed all the ingredients, kneaded the dough with my hands, left for 2 hours. Then she kneaded well, shaped the bread, covered with a greased film and left for 7 hours at room temperature. Baked in the oven. The first 15 minutes with steam at 240 C, then the temperature was reduced to 200 C and baked for about 25 minutes.
kuznez84
I would like to share one more flavor combination.
My changes:
400 g - wheat flour
50 g - buckwheat flour
50 g - rye flour
150 g - boiled cabbage puree
200 - 250 g - cabbage broth (instead of water)
The rest is prescription.
Very fragrant, unusually tasty bread!

And one more combination:
440 g - wheat flour
60 g - amaranth flour
150 g - boiled zucchini puree
150 g - water or vegetable marrow
The rest is prescription.
blackberrysochi
Please tell me what the Tang Zhong brewing gives the dough. It is not often found in bread recipes.
kuznez84
blackberrysochi, The brewing makes the bread very fluffy and tender, improves the crumb structure.
Marika33
An interesting recipe, thanks! We must try to add the pulp of the juice.
I always bake bread with hop sourdough, and lately I've been putting dough on apple juice, without adding water. The bread is delicious and fluffy.
kuznez84
marika33, try it. You can add any vegetable and fruit purees. There will be a new taste every time
Vera Panasyuk
IN
Quote: marika33

An interesting recipe, thanks! We must try to add the pulp of the juice.
I always bake bread with hop sourdough, and lately I have been putting dough on apple juice, without adding water. The bread is very tasty and fluffy.
Wav ... thanks




Quote: kuznez84

I would like to share one more flavor combination.
My changes:
400 g - wheat flour
50 g - buckwheat flour
50 g - rye flour
150 g - boiled cabbage puree
200 - 250 g - cabbage broth (instead of water)
The rest is prescription.
Very fragrant, unusually tasty bread!

And one more combination:
440 g - wheat flour
60 g - amaranth flour
150 g - boiled zucchini puree
150 g - water or vegetable marrow
The rest is prescription.

Please tell me why the next day and the third bread is very hard? how to store ??
kuznez84
Vera Panasyuk, good evening.
I always store bread in a bag. On day 3, the whole is usually eaten. But if something remains, then it is quite soft for a long time.
I don't have such a hardness the next day, even if I don't put it in a bag.
I can only assume that it initially did not rise properly and turned out to be dense.

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