Sweet bread for a bread machine

[EXCEPT oil and yeast]

Sweet bread for a bread machine

Category: Yeast bread

Ingredients
baked milk	280gr
egg (without shell)	50gr
premium flour, good, bread	545gr
sugar	50-60gr (whatever you like)
salt	2 tsp
butter (better - ghee)	35gr
zest of 1 medium orange
dry or pressed yeast	2h l. or 20gr

Cooking method

• I ate too much bread. Anyone. Especially from HP. Much has been tried, something rejected, something redrawn, and sometimes (just sometimes, often it cannot be))) some recipes "shoot". Here we like it! Soundly, versatile, subtle. This bread, despite its simplicity, impressed me greatly. Its rich-kulichny aromatic pulp, unobtrusiveness, lack of crunchiness. But the most important thing in his performance is TECHNOLOGY !! If you deviate from technology - I'll fool you fish soup, as my grandmother used to say!)))
• For owners of Panasonic ovens, it is better to divide the recipe based on 400g of flour approximately, because it will go into the stratosphere - the loaf is really big (you can see for yourself by the number of ingredients) and it rises enchantingly)) ... I have a two-mixer Zodzhirushi bread machine for a really large loaf and there this bread periodically rests against the lid, getting out of the bucket (you can see it in the shape of a piece))). For a sample, probably, the recipe can be divided by 2. Baked milk can be replaced with ordinary milk, orange peel - lemon peel, but orange sounds more interesting.
• 
• So, hello-hello native autolysis, which I have already written and talked about many times. Therefore, I will not repeat myself 100 times and will simply say that the stage of flour swelling in this recipe is strictly mandatory !!
• All ingredients EXCEPT oil and yeast put in a bread maker and expose any program in your bread maker that just kneads. Not a full cycle, not a complete program, but literally 7 minutes of mixing and that's it. We do not need complete homogeneity, it is enough for us that everything just more or less mixes up and interrupt the program. 30-40 minutes - the dough just lies and you don't touch it or stick to it. After this time, you crush the pressed yeast on top (I only bake the pressed yeast), add the recipe oil and set the program in your Bread Maker, which is Basic / Basic. All. Enjoy.)))

Note

Here everything works for the quality of the crumb: the stage of flour swelling, and, without the presence of fats, yolk lecithin, the properties of egg white. You will get a great crumb at the exit, you will see for yourself. Try it. It's easy, but effective!

AND!! AND!!!!! This is the most suitable technology for cake dough, which is rich in baked goods and fats. And Easter is just around the corner. Train on daily bread, understand and see the difference, and then apply it to Easter cakes. Dare who was inspired.

How to calculate the recipe for the amount of flour you need:

For example, I need a 400 g loaf of flour. The coefficient is calculated: 400 g of flour sought: 545 g of the recipe = 0.73. This is the coefficient. Now we multiply this coefficient by all the ingredients of the recipe:

egg (without shell) - 37 gr
premium flour, good, bread - 400 gr
sugar 37-44 gr (as you like: moderate or sweeter)
salt 1.5 tsp
butter (better - ghee) - 26 gr
3/4 zest of medium orange
dry or pressed yeast 1.5 tsp. or 15 gr
baked milk 205 gr

About autolysis:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=18396.0

ABOUT! Am I the first? Let's go to the oven!

[Nata]

Nata, well, you are a super woman, you have time for everything ... beautiful bread ..

[kristina1]

kristina1,

This HP manages everything!)))

A.lenka,

Well, come on, please me!))) I'll wait and sigh)).

Spring however! Everything revives, renews, appears! Great!

Oh, what a beauty!
Natus, can you hear the orange strongly? Chizhalo imagine)))
And what a still life with red caviar
darling, mmm on thee !!!
Bring it to the competition for the pincesses

look: you have symmetrical numbers which +1 message

[eye]

eye,

Urgently do not symmetrical))).

Orange is very easy to feel. Bake once - you will understand how much you personally need.

Kamchatka caviar, no matter what. Pink salmon)).

Kamchatka caviar, no matter what.

By the way, about Caviar. I’m here, not Kamchatka, but the most, that neither is Rublevskaya-Moscow

Therefore, as an internal (in the sense of feeling) blonde and a C-student in mathematics (because we had a class mathematician and removed from lessons all the time to defend the honor of the school at contests of readers and dancers;)), I ask: who will be the first to count this bread by 400 d flour - do not keep it to yourself, share here. I desperately need this:

butter-kulichny fragrant pulp, unobtrusiveness, necrosis.

The rest (especially about the egg - without the shell) I understood myself !!!!

Nata, can your students count at home? A? Well, as a break from lessons?
In the meantime, I'll tidy up the tabs, and I'll sit here, in ambush, I'll wait ...

[Ikra]

Ikra,

You are my soul ... Troechnaya!))) Calculate the coefficient: 400gr sought: 545gr recipe = 0.73. This is the coefficient.

Now, and this factor is multiplying all the ingredients of the recipe:

egg (without shell) - 37g
premium flour, good, bread -400g
sugar 37-44gr (whatever you like: sweeter or moderate)
salt 1.5 tsp
butter (better - ghee) - 26g
3/4 zest of medium orange
dry or pressed yeast 1.5 h. l. or 15gr

[Scarecrow]

Scarecrow, you went to school three times already, and the fourth you will go, and I ... Mother-cuckoo: grandmother did lessons with her son. And about my math ... Well, I told you)))
Well, now it's great !!! Thank you. And sho, you want to say that this bread with Mona caviar?

[Ikra]

Ikra,

Of course! This is not a loaf or cake. This is bread after all. I love caviar / sausage with slightly sweet bread.

[Scarecrow]

Scarecrow, I also. Fine! And then recently, some tiny bread all the time. I'll try to master your autolysis.

[Nata]

Nata, oooh! Waited for the recipe. You have already shared this technology before, but there has not been a purely recipe yet (or I have not seen it)! Thank you!

Please tell me, how would you still characterize the kolobok before rest (autolysis) in 30-40 minutes? And on the way out? My flour is different in terms of moisture absorption, so I need to get my bearings

[Nata]

Nata, I am yours forever
Well, it was necessary to put this magic phrase "baked milk" in the first line ..., then you can not read and not delve into it. I'll do it in the morning))
Thank you)

[Svetlenki]

Svetlenki,

And because autolysis is a technique. It applies to any recipe with a significant amount of wheat flour.))

The gingerbread man after kneading seems to be dense. Not dense, but rather dense. After aging, it swells a little more, becomes "more rubbery" (flour swells and lecithin binds excess moisture). Because another 35 grams of fat should get into it, and this is liquid from the point of view of baking. You can adjust the liquid during kneading AFTER adding fat and yeast. Gingerbread man should be classic for wheat bread, soft with some elasticity.

Added Sunday Mar 12, 2017 09:10 AM

Zhannptica,

Yes? Also a fan of baked milk?)))

[Scarecrow]

ScarecrowI'm not a fan, I'm a man
And I also have a question
Do we throw yeast right along with the butter?

[Zhannptica]

Zhannptica,

I put butter in one corner of the bucket (I have ghee for this recipe), in the other I crush the yeast.

[Scarecrow]

This is the most suitable technology for cake dough, which is rich in baked goods and fats.

ScarecrowNatasha, now I use this technology of yours all the time - bread really has stopped crumbling, it is eaten only twice as fast! I don't have time to bake ... How can I use it in Easter cakes? Maybe I'm asking the wrong Temko question? Easter cakes, in fact, are mostly dough with yeast?

And because autolysis is a technique. It applies to any recipe with a significant amount of wheat flour.))

Natasha, I've read a lot about entot autolysis in the recipe of your pies and decided to try it. We have such a recipe for Pina Colada bun on HP, it is lean, I often bake it for fasting. I almost always interrupted the program because I did not rise well before baking, although the yeast is always fresh. This time I barely caught it, looked in well early, I had to shift it to Miracle. Now I will always do that. I'll bake your loaf tomorrow, I'll cut the recipe in half, otherwise my grandfather and I will have a lot.

[anavi]

anavi,

The dough can be made from a minimum amount of liquid and flour, and the rest can be kneaded separately from the dough and while the dough ferments, let the dough mature. No fat !! In short, I'll figure it out. I want to make my saffron on sour cream with autolysis.

[Scarecrow]

Scarecrow, In-in, Natasha, think - I will wait, because the technology is simply gorgeous!

Natasha, there is bread in the oven, she is already baking. I started doing everything as in the recipe, that is, I turned on the Basic mode half an hour after the initial batch. And only then I realized that I had a Panasonic with a delayed start of baking. He also first, for a certain time, equalizes the temperature of the products in it. It turns out that I had to turn on the program immediately after the batch?

[Tverichanka]

Tverichanka,

Yes, for Panasonic, you can put a program right after the batch. I myself have Panasonic and I do just that. And in Zodzhirushi the same algorithm of work. Therefore, it is generally simple for us: we don’t even have to spend 30 minutes, time to detect, so that later something can be added))). But in most of the rest, HP immediately begins to mix, so I did not blow up people's brains with long explanations)).

HP has just signaled that my bread is ready. It smells delicious ... Beautiful-golden (die, don't get up ... my tablet turned the word golden into "Spaniards came in." It's good that I noticed). The only thing is, the roof is cracked. It seems that the yeast didn't like something ...

Added Sunday 12 Mar 2017 5:55 pm

What a smell .... It seems that we urgently need to run away from home. I would like to chop it up and eat it right now. Already the stomach twists.

[Tverichanka]

Tverichanka,

How did you get up?

Baked at the rate of 400 grams of flour. He went up almost to the edge of the bucket. But a dome. Then I'll see what happens in the context. It seems to me that the yeast was "underdeveloped" ... It was necessary either to take dry yeast ... or somehow activate the pressed yeast early.
I will add. Cut it ... Crispy crust and the most delicate downy crumb. Inside, it rose completely evenly. But I have one more mistake. I had to put a light crust, and I put the middle one. Fried a little harder than I would like.
My husband returned from fishing and said that he smelled like bread even outside the front door. ...
Natasha, dear, thank you recipe. I will definitely bake it more than once.

[Elena]

Yes, for Panasonic, you can put a program right after the batch.

And so I did it. Bake, now it's getting cold. The smell is amazing! But I deviated from the recipe a little. I replaced 50 ml of milk with the same amount of orange juice - it was a pity to throw it away.

Added Sunday Mar 12, 2017 7:13 PM

Then I'll see what happens in the context. It seems to me that the yeast is "incomplete" ...

Likewise. Baked on dry for baking.

Added Sunday Mar 12, 2017 7:14 PM

I had to put a light crust, and I put the middle one. Fried a little harder than I would like.

Aha !!!
ElenaSo why don't I read your comments before baking!

[Tverichanka]

Tverichanka,

I am very pleased with the thoughtful tester)).
A cracked roof is a lack of expansion or a rather tight bun, so at the beginning of baking there is not enough elasticity to stretch. Wasn't there some lack of moisture? Because the tightness of the dough and proofing inhibits (the tightness is strong - the effect of the gum). If not, play with the yeast.Put more on the crumb, pour out a little milk and a small part of the flour and make a kind of "dough" to give them a "start". And only then pour / shake out this mixture to the kneaded dough. If you really liked the taste / consistency, it is quite possible to adjust it to your requirements. I don’t touch the color of the crust at all for how many years on HP))). This is always the default average. Yes, rich bread is baked more strongly - there is no going anywhere.

A.lenka,
I'm very interested in the impressions of the crumb consistency.)) If you try, write honestly.))

Added Sunday Mar 12, 2017 7:22 PM

Likewise. Baked on dry for baking.

Lena baked on pressed ones. Personally, I don’t do anything with them before baking. I just crush it into a bucket and that's it. But you can try and somehow "activate".))

[Scarecrow]

Scarecrow, Natasha, is still cooling down. But the crumb may be my joint - the scales are junk. Therefore, I followed the kolobok and added a spoonful of flour so that it would not smear along the bottom. Perhaps this spoon was superfluous, perhaps - the very thing! If I cut it, I will find out.

🔗

[A.lenka]

A.lenka,

Did you also bake for 400g? It looks gorgeous. And the crust color, in my opinion, is very good. Pallor does not go very well with baking (to taste). But this is my personal opinion)).

Did you also bake for 400g?

Aha !!! A little more flour could have been made.
And what a light! And fragrant !!! I sit, smell ...
But in general ... I want to try this recipe in the big Nordic.

Natasha, the dough at the kneading stage was similar to your description at the beginning of the topic. And I think I'll save some milk next time to start the yeast. This thought came to my mind myself. So you definitely need to try.
And most likely, this next time will be soon, because more than half of the loaf is gone. With butter and honey ..... he went very well with my men. (And the whole night is ahead.)

[Nat]

Nat, and the egg can easily be excluded?

I, after your post in cabbage pies dedicated to eggs), I try to exclude the latter from yeast dough as much as possible ...

Remember, you wrote there that the dough with eggs hardens faster ...

Well, if he has time, of course ...

Or have I messed up what?

[Scarecrow]

Scarecrow, Nata, thanks for the recipe, especially for the 400 grams of flour. Today I have already baked the second loaf. Delicious.

[Crochet]

Crochet,

I answered you in the egg today !!!
Didn't I send it? In, clug ...

The egg is so mysterious)) .. it is theoretically believed that egg products slow down the staling. Staling is not drying as such (or rather, basically not it), but a change in starches. So it is believed that egg products slow down this process. But honestly, I don't see that. According to my impressions and feelings - exactly the opposite. With eggs, the baked goods become dense. And I'm not the only one with that impression. But fats mask this process. They do not slow it down, but rather mask it, giving the crumb "juiciness". And there is a lot of fat. Therefore - choose what suits your experience more: add or not))).

Olga,

Openwork !! Just super!

Eh, it didn't work out as perforated as in the starting photo, but the bread turned out to be very tasty! Just the perfect combination with oil

[rtrc]

rtrc,

What yeast was? Was the gingerbread man too tight?

[Scarecrow]

Scarecrow, saf-moment yeast, opened right before baking. And the bun was denser than usual. Probably, I should have added milk, but while I was thinking, the moment is gone

[rtrc]

rtrc,

I think, yes. that the density of the kolobok has affected. This dough, taking into account autolysis, is more rubbery. Therefore, he must be sufficiently soft so that the gases have enough strength to stretch and inflate him.

Uh, truncated, my test is on autolysis. It's very hot to see the end result.

Hehe. Mine is already baked))).

[Scarecrow]

Scarecrow, Natus, my bun was smeared on the bottom, and I had to add a spoonful of flour. Well, yes, then we have flour in the Blue-eyed nikakashka

And I have to increase the milk, although in the initial recipe it was 270g. Our flour is dry. And any manufacturer.

I have been baking my thanks two times in a row .... I really, really like the result. Now I want to apply autolysis to all recipes, so I liked the result

[Byaka zakalyaka]

Byaka zakalyaka,

And rightly so. Because autolysis is not a recipe. This is a technique for working with a test. And we must apply it.

[Scarecrow]

Scarecrow, while I was winding in Vitebsk, my bread was baked. I carry pictures until I tried it - I'm waiting for my appetite, so that a sandwich with smoked mackerel with tea would fit, otherwise I would come - I got pigeons, but there was no place left for the rest of the place True, something my camera down strongly distorted, in the photo some kind of light bread turned out , in fact, what you need.



Natasha, and if you bake Easter buns in HP, is it sweet bread too? or any (basic, French)?

[Orshanochka]

Orshanochka,

The crumb turned out to be excellent! Congratulations! Straight lace. This is what I wanted))). How many grams of flour is? 400?

Easter buns or cakes are pretty rich pastries and it is better to use the mode intended for such baking (such as sweet bread) if it exists in your HP. The modes differ in their settings for certain characteristics of bread: rye, whole grain, sweet (buttery), etc. It's just that I don't have the "Sweet bread" mode in any HP, and I just bake on Basic / Basic.

[Scarecrow]

ScarecrowYes, Natasha, at 400. Well, as you advised, so I did, but now I know that you can safely lay down strictly according to your recipe.
I have sweet bread in HP - it was baked on it, but with your advice on autolysis. Now I will bake all bakery products with autolysis (in which words I picked up smart ones)

I add: the bread is gorgeous, the crumb just melts in your mouth, the sandwich with fish is very tasty. One is a little bitter, but this is my jamb, I shoved the zest from 2 large tangerines. I'll be more careful next time. So thank you!

[Orshanochka]

Orshanochka,

Yes, tangerines taste decently. I somehow stuffed a tangerine into a duck instead of an orange (well, there was no orange or lemon, but something citrus was needed). As a result, the meat in the abdomen adjacent to the tangerine tasted a little bitter at the point of contact. So - be careful with tangerines))).

But French bread on pressed yeast in HP. The recipe is different, the technique is exactly the same. Part of the water was replaced with whole milk instead of powdered milk according to the recipe. And a decent addition of CH flour, which actually makes the dough heavier. However, the bread is lush, rubbery and very delicate:

[Scarecrow]

Scarecrow, and so I got out yesterday to the boutiques (we have 6 km to one regional center and 10 to another) to the nearest regional center, but there are no oranges there, only tangerines. Now, from personal experience, I was convinced that you should not mess with tangerines

French bread is beautifully delicate, despite the addition of whole grain flour. And I always, if the recipe contains milk powder, I replace it with whole milk. My first HP appeared in 1996 - Gold Star. Here are the recipes there - everything always worked out. And everything is in measuring cups, not grams. There has never been such a thing that the roof of the bread fell through or something else. Yes, then I didn't even think about it: I threw everything in a bucket and went to do business. That HP has long since died in the train. And then I went to my mother to pick up cookbooks from her - I found a book of useful tips from 1959. in. 10 cm thick, home cooking 69g. in. and a bunch of all sorts of books, and lo and behold, I found a book (rather a magazine) from my Gold Star. So, there in the recipes there is only milk powder everywhere.
Yesterday I also set myself the task of purchasing flour of the 1st grade and whole grain - but netuti. Well, nothing - tomorrow morning, while there are not a lot of people on the market, they will ride to Orsha - there I will come off for shopping