Loaf "lazy"

[If we knead in a food processor or by hand:]

Loaf "lazy"

Category: Yeast bread

Ingredients
wheat flour	250 g
dry yeast	6 gr.
salt	3 gr.
sugar	5 gr.
butter	30 gr.
milk	100 ml.
water	50 ml.

Cooking method

• You can knead the dough in a CP, a combine or handles.
• If we knead in a food processor or by hand:
• We mix all dry ingredients, add butter, milk and water. We knead the dough. We form a ball and send heat for 90 minutes, knead and wait for another 10 minutes, then form a loaf or small bars and let stand for about 30 minutes, make cuts, grease with warm milk and send to an oven preheated to 200C for about 25 minutes.
• If we knead in HP
• We load all the ingredients according to the instructions for the CP, turn on the "Dough" program, at the end of the program, remove the dough from the CP and after 10 minutes we begin to form a loaf (or small bars), then let it stand and bake.
• 
• Bon Appetit!

The dish is designed for

1 loaf 400 gr.

Time for preparing:

2.5 hours

Note

The crust of the loaf is soft, the crumb is tender, elastic. If you want a crispy crust, you can grease the loaf with a mixture of yolk and a teaspoon of milk before baking.

Similar recipes

Bran loaf (Innushka)

Kefir loaf for beginners (in the oven) (Omela)

Sourdough loaf in the oven (-vwv-)

I do not understand what "laziness" is, but this is my favorite word! We will try.

[Yuri]

Yuri, no doughs are needed, mixed, kneaded once, the whole process takes a little more than two hours, and we get a fluffy softest bar, is it not lazy

I also did not understand what laziness is. I will do it, I love my bread.

[Svetlana]

Svetlana, maybe it's just for me lazy sometimes I really don't want to mess around with dough, time tracking, twisting, etc. So then this option for me is the most lazy, I threw everything in HP, took it out at a signal, twisted the loaf and all things are not, well, you can, of course, be even lazier - bake right in the HP, but this will no longer be a loaf

I will do it, I love my bread.

Try it, it turns out very tasty, my men have already halved the morning and ate

Valyusha is always good to be lazy! The main thing is that laziness contributes to the birth of delicious recipes!

Great recipe. I took it to bookmarks. And if you put the dough overnight, and in the morning take it out of the bread machine and immediately into the oven, then you can cook it for breakfast.
Thanks for the recipe

[Irochka]

Irochka, thanks, the loaf is very, very tasty and airy, springy, just like for toothless
k @ wka, Galya, Thank you!

And if you put the dough overnight, and in the morning take it out of the bread machine and immediately into the oven, then you can cook it for breakfast.

of course you can, if the program "Dough" with a delay works

No, it doesn't work. I have a Panasonic. But I'm deceiving her. I put on a program with baking, after calculating the time I need, and when that time comes, I turn it off. As a result, the wolves are fed and the sheep are safe.

I put on a program with baked goods, after calculating the time I need,

oh, well, I thought about the same And I have a loaf of "weekend", I wake up, usually the first one, I immediately put a batch (I measure everything from the evening), while mine wake up - the loaf is either ready or almost ready, then we break the warm one and we spread some with butter, some with jam, and some with condensed milk. Today she didn't let me break it - I had to take a photo

[V-tina]

V-tina, Tina, very good recipe. And fast for me. Sometimes it happens - I would bake a bar, but there is not enough time. Thank you

And if you make it thinner, then a baguette for breakfast. And it will probably be baked faster.

I already have ideas in my head.

[Lyudochka]

Lyudochka, Thank you! And fast for me

yes there is not enough time.

this is as usual, there is always not enough time for something

Added Saturday 04 Jun 2016 8:51 pm

then a baguette for breakfast. And it will probably be baked faster.

naturally, you can still divide it in portions into five small buns - I often do this, today I just tested a new form at the same time

I put it in the oven, but there is a question - or my scales don't show correctly or I don't know what happened - the dough sticks to my hands!
Should the dough stick or not?
I smeared it with an egg, put it on baking paper - I'm waiting!

[Yuri]

Yuri, my dough does not stick, perhaps a little at all, here it may be not the scales, but the fact that we have different moisture content of flour

waiting!

I will wait with you for the result

Of course, not everything is so bad, I'll repeat it tomorrow. The crust is like in the photo, - I cut it hot and the crumb crumpled. Before that, I baked buns according to my own recipe and did not fry a lot (my wife grumbles), I think the loaf was not nearly finished. We will try to cool down tomorrow.

cut hot and crumb crumpled.

cools down - there will be an elastic crumb, you start to cut - it seems to be crumpled, and then immediately straightens, it is easily smeared with butter and jam

We will try to cool down tomorrow.

I think it will be delicious

Everything worked out! I put the flour about 280 g and added during the kneading, I don't know how much, so that it would not stick to my hands.
The question, perhaps, to everyone - the recipe states that the oven is at a temperature of 200 degrees for 25 minutes, I baked at 170, but for 30-35 minutes, what is the role of temperature in this process?

[Yuri]

Everything worked out!

hooray how does it taste? did you like it?

what is the role of temperature in this process?

Yuriit may even be better to bake at a lower temperature - the dough will rise more evenly. In general (as I was told, everything flew out of my head) "Bread is baked initially at a high temperature of 230-250C (6-8 minutes) just so that it swells properly in the oven, so that the yeast" explodes ", and then already brought to readiness at 190-200C. "
But I also noticed something else - in addition to the fact that the peculiarities of my oven have to be taken into account, the result also depends on how the result is baked - on a baking sheet I get one result, in a different form, even if I bake from the same dough

Thanks for the recipe, such a crispy loaf came out. Added sesame and wheat. bran, took a chance, did not regret it. Super

[Nikka]

Nikka, I am very glad that I liked the recipe crisp, probably due to the bran and sesame seeds, I am making it soft - my son's teeth are changing

Delicious. Thanks for the recipe

[Teen]

we form a loaf

Teen, and in what way do you shape the bar, roll the dough into a roll, or So ?

Has anyone already baked with fresh / pressed yeast?

18 gr. 250 gr. flour is not too much, is it?

I do not understand what "laziness" is, but this is my favorite word! We will try.

Lazy in my understanding: all breads baked in HP itself
Attracted the name 🔗 And recently I got carried away with baking loaves: for some reason they eat better

[Olesya]

Olesya, glad to please
Kroshik, I mold, usually, as it is right, with all the folds and pinches: oops: it will take a little more flour for you, if on live yeast - checked. Here, according to the proportions, I initially have a lot of yeast, because this recipe is from the category of "quick"

Added Monday 16 Jan 2017 01:40 PM

Lazy in my understanding: all the breads baked in HP itself

Albinochka, I didn't like to bake a loaf somehow tastier in HP

[Teen]

I shape, usually as it is, with all the folds and pinches

Yeah), so it's a roll after all ...

Thank you dear !!!

you will lose a little more flour if you use live yeast

What are you doing ?!

I had no idea that depending on which yeast, dry or pressed, the dough is kneaded, the amount of flour in the recipe will change ...

Maybe she just didn't pay attention ...

Thanks for the science, Teen !!!

Live and learn ... and you will die like a fool ...

Posted Monday 16 Jan 2017 03:18 PM

Here, according to the proportions, I initially have a lot of yeast, because this recipe is from the category of "quick"

I think, if not in a hurry), the amount of yeast can be reduced), the time for proofing can only be increased ...

What are you doing ?!

well, I have something like this

the amount of yeast can be reduced), the time for proofing can only be increased

I warn you right away - the result will be different

I have a huge THANKS for the recipe !!!) for the simple and tasty !!!
I knead with pressed yeast, greased with milk. The crust and crumb turned out to be excellent !!! Thanks again!

[pssaha]

pssaha, Tatyana, I'm very glad that everything worked out and I liked it

[Tanechka]

I knead with pressed yeast

Tanechkahow much fresh yeast did you put in?

[Crochet]

Crochet, Inna, oh, so affectionately called)) Thank you!))
I take 10-12g, no more))

[Tanechka]

Tanechka, Thank you so much !!!

In your photo above, a 250 g bar. flour, right?

[Crochet]

Crochet, Yes!)) When I baked for the first time, I ate 2/3 hot and only then came to my senses Now I don't even want to think about the store))

I take 10-12g, no more))

yeah, but I see that the structure is not the same as that of my loaves, but also very appetizing

Hello. Here my bread in the context turned out exactly the same. But there is a yeast smell and a slightly sour taste. I did it with my hands. Previously, I was not "friends" with the test at all, but I am learning a little. The recipe does not say in what form to add yeast and oil. Tell me, and why the taste and smell is so ... ((((

[Elena]

Elena, Hello. It is written: all dry ingredients, yeast also belong to them, butter is simply softened. The smell of yeast is there immediately after baking, then you don't feel it, sometimes the yeast itself is like that, you can try to add less, the taste is sourish, usually if the dough is fermented. Perhaps you have very strong yeast, I would try to reduce the amount. Don't be discouraged as soon as you start to feel the dough, any recipe will work.

Thanks for the answer. Yeast Saf-Moment. I made pizza from this site, everything is fine, no yeast smell, no acid, I coped with it, I learned))). I really want to learn a quirk on the dough, especially without yeast (my daughter can't eat a lot of yeast). And here ..., and stood in time as written .... I'll try again)))). But in general it is necessary to learn bread without yeast))). There are no bread makers, hands))). But I already feel a little dough. Here I will try the cake again. In the last goal, a wonderful dough came out, and the cap did not crack and rose. This year we'll see. With the glaze, the problem only so as not to crack ...

[Elena]

And here ..., and stood in time as written ..., I'll try again

Elena, Helen, there is really a lot of yeast in this recipe, to speed up the recipe, and saf is strong yeast. Perhaps it will be more convenient for you to navigate by doubling the dough, and not in time, well, yeast .. measured with what? accurately measured correctly?

With the glaze, the problem only so as not to crack ...

try the icing on gelatin - it does not crack

I measured the scales, maybe the scales sin. Modet still advise which company is better to buy by weights))). I will correct mistakes .. I have never written comments before, but now I will))). I did not even think that Saf-Moment is a strong yeast. "Zhivye" I am afraid so far))), bad experience with them))).



And where is the recipe to spy on gelatin)))? Gelatin is also a problem for me))))

[Elena]

Elena, to me on "you" on the scales will not advise, at the most simple. As for the yeast, I have bought saf many times, I do not like it, I bake in Voronezh, but many say that saf is a strong yeast. In a teaspoon, it is considered about 4-5 grams. yeast.Considering that the finished loaf is sour, I would try to take a teaspoon of yeast without a slide and follow the rise of the dough. Another thought arose - if it is very warm in your kitchen, then the dough just came up very quickly and managed to start souring .. but then it’s strange to me that you did it like in the photo, the structure would definitely be different, and the problem with the dough falling off appeared

And where is the recipe to spy on gelatin)))

Easter cake "Dream" + Gelatin Glaze (Masinen)

Thanks for the recipe. But this is not the first time I've heard the Voronezh, but I have no idea where to buy it, in the store only Saf. I didn't write one moment, it quickly started to come up and then the top fell a little, I read somewhere that it was bad, that's probably the reason. I’ll try to take a picture, I’m still poorly guided here. I'll probably torture you with this yeast)))). If this does not work out in a personal message, I will throw off a photo. Tomorrow I will redo it))))

[Elena]

Elena, I will help to insert a photo, if that. If the dough began to fall, then it definitely stopped, since tomorrow you will try again, try taking 1 tsp. yeast and follow the growth - it will grow about 2 times - knead, after 10 minutes form a loaf, distance for a start one and a half times and bake, you will understand how and what, you yourself will regulate yeast and flour and everything else .. often happens, that I also can't do it from the first or even the second time, a bunch of factors from yeast and flour to temperature and the same recipe gives different results. You ask, do not hesitate, I also once asked and asked again, and even now it often happens, there is nothing like that here

Thank you. I’m just busy, I don’t answer right away, children))). And what does it mean to distance 1.5 times and how much is it to raise? Less than 90 minutes?



Can I then write in private messages? Or is it okay here?

[Elena]

Elena, we are on the topic, we may well here) The rise may be less, of course, if the yeast is active and the kitchen is warm, you need to catch the moment when the dough rose, but did not start to fall off. Well, look: you took a kneading bowl, for example, a 2-liter one, a bun of dough took up its volume, let it be 0.5 liters, grow to about 1 liter, do a kneading, wait 10 minutes, form a loaf and wait so that it, well, purely visually, becomes one and a half times larger.
Elena, 90 minutes proofing only the first time - dough, proofing of the loaf itself for 30 minutes. I guess if you reduce the yeast to 1 tsp. and in the kitchen it is not warmer than 20C, you can stick to this time if it is difficult for you with volumes so far

I understood like, by the way, yesterday it turns out 2 times increased in 40-50 minutes, as I felt it was necessary to be crushed))). Do I need to bend over actively or just lower it down?)))) I need to watch a video on a campaign



I'll start right in the morning, it doesn't give me peace))). This dough itself is good, fine-pored ...

And you need to bend over actively or just lower it down

I knead slightly, as if folding the dough from the edges to the middle, literally 3-4 times.

ABOUT! Thank you, this process raised a question for me. Tomorrow I'll re-read the correspondence ... and I'll start))).

[Elena]

Elena, I will keep my fists for you

Thank you))). How do I write. Today it is still in question, there are many cases.

[Elena]

Elena, I'm waiting