Sweet bread for a bread machine

[Svetlenki]

Svetlenki,

And me))). Every time the husband forgets his name and what kind of bread it is (I’m not only baking it). But every time when he starts to eat this one says: "What delicious bread !!"))) As the first time trying)).

Once again went into the stratosphere. And this is a loaf of 400 grams of flour !!!

[Natuska,]

Due to CZ, there is some kind of taste of village bread or something. Yes? Do you feel the same? On pure flour, the sun is very refined, like a "cake", too "pure" taste. And with the central locking system, it is "muffled" and such "domesticity" joins.

Natuska, just one-to-one words of my husband!

Thanks for the recipe and technology
made with 400g of flour, with ordinary milk, without zest, but with raisins. the truth in the photo is somehow cut off so that the raisins are not visible
BUT instead of butter poured sunflower and dry yeast.
put yeast into the bun, poured butter
after autolysis
and I had a bun for a long time rolling in oil, sprinkling yeast into a bucket
the loaf turned out, but the density was incomprehensible until the butter intervened

[Annusya]

Annusya,

That's right, because oil, especially when it is not so little according to the recipe, is considered a liquid in baking, without it the consistency of the dough will not be very clear to the last.

Congratulations on the excellent bread.

the butter interfered with the bun for too long and I probably then poured a lot of flour, because the time was like - pouring flour, but I still had a bun on butter))
but fit well
oh, but you can ask here, have you ever tried such bread or other baked with marmalade? does it not spread?
I'm fed up with raisins, but no candied fruits

(my child cut such a loaf instead of bread for sausage, but ... since, in principle, it was baked for him, I did not mind)))

[Annusya]

Annusya,

Marmalade chewy in the sense? I think it will flow from heating. And if with candied fruits?

"What delicious bread !!")))

I remember. liked it. highly. I remember, yes, but I didn’t repeat it: we do not eat much bread and are reluctant, we never came up with what it was with ...
but it tastes very tasty, almost kulich, no, not so: some kulich are much less kulich than this non-kulich, in!

Today I once again speckled. We have him regularly. I liked it very much

I tried with marmalade (lemon-orange slices), yes, it didn't work, it melted)
and ... did not give a particularly tasty taste. that is, you need either candied fruits or raisins (although I think it's interesting, but how will it work with iris?))
but I did not according to this recipe, but according to vsoff - Very tender bread (Fragrant)
basically an egg, milk, flour, salt, sugar
but according to the described technology. fit very well.

We did it yesterday too. More precisely, we started yesterday and finished today. The dough was mixed with kenwood, it seemed that it was a little liquid though. True, the egg was selected, it weighs more than 50 grams. Then I put it in the bread maker to stand and safely fell asleep until 5 in the morning. I barely caught the dough from the HP, kneaded it, removed it for another hour and baked it. The bread, or rather, even a bun, turned out to be slightly sour (still), but very fragrant, with the right crumb. The children still ate warm just with tea in front of schools / kindergartens, the younger one came to the garden with a piece, she did not want to let go. In general, we liked it, delicious, but still I will do it in HP and with a little more sugar, it's easier and faster, and you can do it without unnecessary dancing for breakfast.

Baked in the oven. From a full portion of dough for 545g of flour.

[Scarecrow]

Scarecrow,

Lovely bread! Still, oven bread is cool!

Nata, how long? Steam? Temperature?

[Svetlenki]

Svetlenki,

Steam, top-bottom, 180 gr (butter bread, it will burn quickly if you cut in a lot). At the end, the "pizza" mode.I turn on convection and the lower heating element on it, I also lower the shelf with forms down. The fact is that in thick aluminum molds, otherwise I will not blush the crust, which is in the mold. The top is blush, of course.

[Nata]

Nata,

The crust is wonderful (for my taste) - I'm not a big fan of thick crusts, and children are not very

Thanks for the baking temperatures,

[Scarecrow]

Scarecrow, Nata, what kind of aluminum molds do you have (in the sense of size and manufacturer)?

[Tatiana_C]

Tatiana_C,

It is these forms that are kukmara. The size for a standard uhanka brown bread.

[Nat]

Baked in the oven.

Nat, for the oven version did not reduce the yeast, did not?

[Scarecrow]

Scarecrow, Nata, after your bread in the oven, I ordered myself an aluminum mold. I am waiting for the parcel from day to day
Please describe for the kettle the features of baking your favorite bread in the oven

[Tatiana_C]

Tatiana_C,

Put the "dough" mode in HP, it does everything, take it out, divide it into a couple of loaves (if you have made a complete recipe), let it distance and bake. Slightly above it is written like a furnace. All. No problems)).

Thank you! I will wait for the form.

[Nat]

Nat, for the oven version did not reduce the yeast, did not?

, Oh, I didn't see your question. I didn’t reduce anything, I did everything as usual. I just changed the place and form of baking.

[Tus]

Thank you, Tus !!!

Nat, and what is the optimal amount of Tsz flour in this recipe, in your opinion?

[Crochet]

Crochet,

I always put it at random. But less than Sun. Otherwise, the taste changes greatly. 1/4 to 1/3.

Natasha, came running with gratitude! : girl_love: Yesterday I didn't know how to pamper my husband, I haven't baked anything for a long time because I don't eat myself. Although the husband also needs to lose weight. But she decided to bake, because it is already unbearable to smell his pancakes and pancakes, he cannot bake anything else
Everything worked out, I did not deviate from the recipe. I was all worn out so as not to pile up, smelled several times. She did not give her husband anything to eat at night either, but as she did not hold the defense of the kitchen, I failed, I broke through. But then he praised both the roll and me, that they finally baked something for him. Thank you very much for the recipe!
Ahh, I forgot to ask, the top has failed a little, should I put more flour next time? The flour is different for everyone
Warm incision

[ledi]

ledi,

Health from the heart. Oh, keeping weight is hard work, I know!)) But bread is even better. The flour is the same (although CZ can be added), but in the pancakes / pancakes there is also a lot of butter.

Yes, a little flour, the moisture is high in flour.

I have long wanted to write you many thanks for this recipe! Now this is my husband's favorite bread! Mom liked it very much with the zest, and my husband wrapped it in with raisins. I've probably baked it for the 20th time already. And my husband says that you don't even have to ask about him (bake or not bake) - I always want him))

Deviations from the recipe are as follows:
At first I divided the egg in half, then several times put only the yolk, and then stopped fiddling with both, I put the whole. Milk, when there is baked milk, it is great, if I do not put the usual, the same with butter. Well, and more often now instead of zest - raisins. Yeast is more than enough 0.75 tsp., The crown rises above the bucket ≈ by 1.5 cm. I put 50-60 g of raisins, it turns out not a little and not a lot, just what you need.

I bake on 04 "Diet" mode (I have Panasik). Recently I started to bake on it because of the longest proofing time. Somehow I started to like it more. And I began to put the raisins right away, so it seems to me that it mixes better. But it is also possible in the dispenser, then mode 06 "Diet. With raisins"

Good day! And I am a beginner in making bread, I have been looking after recipes for a very long time, but my hands still do not get to cook)) This recipe caught my eye, thank you very much, I will definitely cook it one of these days! And after Anna Adamovna's response, I wanted him doubly)))) I hope my husband will like my creation very much)))

I read the comments, especially the questions about marmalade and iris made me happy:
- Will it melt?
Ladies, when you eat these sweets, what do you do with them? If they melt in your mouth, and your body temperature is 36.6 degrees, then why do you think that in HP at a temperature of 180-190 degrees, with a baking time of 40-50 minutes, nothing should happen to pieces of toffee and marmalade, and when it hits will they melt in your mouth or in your stomach?

Natasha, good evening! Yesterday I baked your bread with raisins. He got up remarkably. Delicate, fluffy. The pulp is fibrous, openwork. The taste is so wonderful, creamy. But can I increase the sugar to 100 grams (I'm a terrible sweet tooth).

[Busyavka]

Busyavka,

You can!)) Everything will be fine.