Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4)

By the way, I found some interesting information about bran:

Buy bran is easy! - it is much more difficult to buy healthy and safe bran!

We will tell you a secret - you will find out which bran you can buy, and which one is better to bypass right away. In fact, this is not an easy question, and there are pitfalls here! We are all accustomed to the fact that products made according to GOST or DSTU (in Ukraine) are a guarantee of quality. And the products made according to TU are an attempt to bypass the strict requirements of the standard and make the product cheaper and of lower quality.

But if you decide to buy bran, which are made in accordance with GOST, you should know that you are being deceived and this product is simply not safe! The point is that bran has always been considered a waste product. They were originally designed to feed livestock. It was for cattle feed that the requirements for bran were prescribed in GOSTs. No hygiene and nutritional standards are provided for them - this is livestock feed! And if the bran is made according to GOST, it means that you are offered feed for livestock. You decide whether to buy such bran or not.

In order for the bran to become FOOD during the production process, it is necessary to comply with all food safety standards at every stage that are prescribed for food. In order to organize such a production, it is necessary to write the appropriate Technical Conditions (TU). They will indicate which raw materials are suitable for this, by what indicators of food safety to check it, how to store, how to transport, etc. Then this TU must be coordinated with the State Standard and approved by the Ministry of Health of Ukraine. All this costs money.

There was another question. Tomorrow I'm going to bake bread with cheese and raw smoked sausage according to the recipe from the instructions.
According to the instructions:
- wheat flour 300 gr
- wheat flour with bran 300 gr
Maybe take 400 or 500 grams of wheat flour and add bran to it?
And what kind of bran and in what proportion?

And further. The recipe requires garlic. Again, the question is what garlic?
- dried
- chop fresh cloves or can you chop the greens?

[Anatoly]

Anatoly, look here
We cook our own whole wheat flour and flour of the 1st and 2nd grade

I'm going to bake bread with cheese and raw smoked sausage according to the recipe from the instructions.
The recipe requires garlic. Again, the question is what garlic?
- dried
- chop fresh cloves or can you chop the greens?

In baking, you can use any garlic except your own, fresh from the garden, vigorous. I baked a similar bread, added once dry garlic, another time ground garlic arrows, I liked it this way and that, although the taste is slightly different.

[Anatoly]

Anatoly,

there is oatmeal, and there are cereals.
For cereals - whole grains, it takes time to swell. Usually bread is simply not done quickly with cereals, it will not disperse, it will be hard pieces if the cereal itself needs time to revive.
The instructions mean flakes, in Russia they are called Hercules or oat flakes.
Valentine was referring to our oatmeal flakes, which are boiled for 15-20 minutes.
I have not seen your flattened cereal, maybe it is like flakes. If you do not have flakes, then, alas, the dry cereal must first be soaked so that it swells and becomes soft, and only then stick it into the bread. Look at the view of your rolled cereal and estimate how close it is to natural grain. Natural grains swell separately for several hours at least.
Or you can add it to bread like a porridge made from cereals, but the taste is less saturated.
For quick baking, you need exactly any cereal flakes.
You should also understand that flour simply asks for one amount of water, and each flake needs its own. With flakes of different qualities and types, the water may sometimes need to be increased in the recipe.
2. Garlic supplements can kill yeast, especially homemade vigorous yeast. We have already had such cases. So garlic can be dangerous. If the garlic is untested, then it may be worth taking a smaller one for a start. Well, as Luda pointed out, try different types.
3. When adding additives, be aware that if they are very hard, they may scratch the bucket. The same applies to dried fruits, which are stone.
It makes sense to either pre-soften very hard additives, or stick it manually at the end of the kneading into the ready-made dough before fermentation. Very hard then water from the dough will be taken, draining it, take into account.
In order not to bother, supplements should already be normally edible, and not dry and stony.
4. You can't just stick the bran into the flour by eye, because this can weaken the flour and your bread will be dense and low, or even tasteless. The proportions of bran-flour should be studied in the topic that you were given and adhere to the limit.

According to the instructions:
- wheat flour 300 gr
- wheat flour with bran 300 gr

in the second line it looks like an imitation of the first grade, because in the instructions of the CZ, it is usually indicated as CZ, and I did not see the second grade in the recipes.
Therefore, a mixture of flour c. from. + flour 1 grade, if translated into our language.
You can imitate 1 grade or even CZ - with CZ the taste will be richer.

[Mandraik Ludmila]

Mandraik Ludmila, Thank you. I read the beginning of the topic about flour. But I'm confused something. I don’t understand the difference between the flour of CH from flour of the 2nd grade. In both cases, 10% wheat bran is added to the flour



fffunticThanks for the detailed clarification.
And here is a photo of rolled oatmeal

there it seems to be written flour of the 2nd grade consists of heterogeneous particles of crushed endosperm, the amount of bran is up to 8-10%.
and there is also on the forum, somewhere I read how much you can optimally add bran to flour.
I'm sleeping by sight now, but probably a little 3-6% to grade 1, and sometimes less, like, well, I added a couple of pinches and already a little more useful)
but my bran is not like flour, but a little larger

[Annusya]

Annusya, understandably. I will start with 5% but not more than 10%



And another question arose: and grate cheese on a coarse or fine grater?
Better to ask so as not to break the wood. Counselors have wisdom

[Anatoly_1960]

Anatoly_1960, Anatoly, I cut the cheese into cubes up to 1 cm, so that the cheese would be in slices in the bread, if rubbed, it will disperse finely and make the dough heavier

[Annusya]

Annusya,

there it seems to be written flour of the 2nd grade consists of heterogeneous particles of crushed endosperm, the amount of bran is up to 8-10%.

As far as I understand, the amount of endosperm is the characteristic of flour 2 s, and to get it, you need to add 8-10% bran to the premium flour. But to get CZ, it is also written in premium flour to add 10% bran.
Conclusion: ZZ = flour 2 s

[Annusya]

And, to be honest, I didn't make a single recipe from the book.
I came here
to the section yeast bread
https://Mcooker-enn.tomathouse.com/in...ption=com_smf&board=643.0
I chose what I needed - wheat or wheat-rye, opened it, read the names of the topics, looked what I liked, then opened the topic and read the recipe, who baked, their wishes, what pitfalls there might be. I carefully read everything, because everyone shared some kind of opinion
I also read somewhere in breads with garlic (as they wrote to you) to be more careful with fresh garlic
I also read about cheese in the topics about bread and cheese, which is cut into cubes, and even then ordinary cheese can go on bread
and at the top, on the forum, there is a search line, I also typed in what I would like and looked for, read
after all, all the recipes are correct for all bread makers, only you need to love the correct bookmark of products (not as in a recipe, but as for a Panasonic), well, be more careful with the modes that they advise and which we have
(I had HP Redmond for half a year, I trained on it, then the marriage got out and we took Panasonic)
and there is also a topic where recipes for models are given
https://Mcooker-enn.tomathouse.com/in...ption=com_smf&board=499.0

AnnusyaAs far as I understand, the amount of endosperm is a characteristic of flour 2 s, and to get it, you need to add 8-10% bran to the premium flour. But to get CZ, it is also written in premium flour to add 10% bran.
Conclusion: ZZ = flour 2 s

only if you add 10%
but you can add 8%)))
but I don’t add so much, mine don’t like it when there’s a lot, and it’s not very tall either.
Admin (in bran somewhere)) wrote that it would be better to fry them (calcined in a dry frying pan) then it will be tastier, though I have not tried this advice myself

[Annusya]

Annusya, Thank you. How good it is when they advise, otherwise the very eyes run in different directions.
The instructions for HP also contain interesting and varied recipes. While I tried 3 recipes, everything turned out fine. I will work out the rest. I will select the ones I like and will take on recipes from the forum

By the way, about garlic))) My husband here asked me the day before yesterday, why don't we bake bread with garlic?
and here I’m thinking for the second day either to go buy granulated garlic or dry it myself, I found it on the internet yesterday, which is even primitive, but somehow they do it with grief in half with the microwave
and so I think I need to do it and ... I want to read, but if I smear the top with garlic and dill (well, how do donuts with garlic), I just don’t know before baking or at the very end, now I’ll go to the forum to search if someone did this does it make sense at all
(there is a lot of interesting things written on the forum, I like to read reviews on all sorts of recipes)

but from the recipe book, do you follow the kolobok?
Do you know the percentage of liquid / flour?
just somewhere they wrote that in some recipe in the book there is an inaccuracy with liquid or something, so that you don't get caught

tried to find maybe there is a topic about book recipes and found a topic
maybe I found it earlier, but I found it again
I'll go and read it, otherwise I don't remember this one, but they brought it together very conveniently, as at first glance
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=3328.0

It's primitive.
CZ is a whole living grain, contains all sorts of active substances and so-called fibers that are not absorbed, but they clean and are useful for the digestive tract and OILS. There are many proteins, but the weakest in storage, does not tolerate long fermentation - internal substances destroy it quickly, therefore it is weak.
There are no OILS below, but gluten differ in the amount of fibers and active substances and protein.
Grade 2 - the grinding of this very grain is coarse, the fibers are still full, there are many active substances, little protein. The second is useful, but rough for baking purposes and weak.
1st grade - there are almost no fibers, the grinding is more elegant, the active tasty substances still remain. There are more proteins than in grade 2, but less in. from.
Weaker for bakery c. with., but stronger than CZ
in. from. - the finest grind, a lot of protein - everything is preserved. But that's all. There are no substances, no fibers. The strongest, empty and longest lasting.

Bran contains active substances that are capable of breaking down flour proteins over time. Therefore, an excess of bran will weaken the flour in terms of properties similar to those of varieties below c. from.

[Annusya]

Annusya, Share the result later. And I bought dry garlic. In the evening I will try to zababajat with sausage, cheese and garlic from HP recipes



fffuntic, in, damn it, a whole science. I think that after a year of active use of the forum, you can issue a 1st grade baker diploma

oh, since I'm here, and someone else bakes with dry Lviv yeast, I take it in ATB?
I'm interested specifically in terms of bread on long modes, for example French bread
it seems to me that they are already perebryzhivaet if longer than for the standard time to use them or it seems to me?

Ivy looks like just broken grain. These are not flakes. That is, there is a risk that in 4 hours the grain will remain in the bread. Experiment on a small amount with bread on the table for food, be prepared to take the result of the experiment to the birds.
It seems to me that crimping also requires preliminary soaking or cooking.
Are there really no Hercules flakes in Ukraine? can you order through the Internet? awesome useful purchase will be

[fffuntic]

We like it before fffuntic, Lena, wrote about the second grade flour, that it is not just flour with a large amount of bran, but flour with possible small residues of other cereals, respectively, having a different taste and properties that differ from pure wheat with bran. I don’t remember exactly, but it’s a technological process.
I had second-grade flour, very interesting .. but my husband didn’t like it very much, but it’s expensive, I could only find it in the “health shop” network (we have it in St. Petersburg), so I didn't buy any more.
Annusya, but about the kolobok everything is not so clear, in our panasik, in the "Frenchman" mode, the classical kolobok does not work, but a smearing mass comes out vaguely resembling a kolobok.
And by the way, someone asked about the "French thing" extra flour, on it the Frenchman turns out perfect, well, at least for me.

[Annusya]

just don’t say you’re a giant with a trick. We're fighting for big fluffies here. Little thing in
this respect on the penalty box. Try a strong Siberian and you will immediately see the difference.

I also love the thing - it's tender. But it does not give an elastic-high volume



Annusya, Anna, modern yeast is so strong that it is dry, that it is alive, if it is of high quality, not expired and not stored in poor conditions, then do not even bother about its strength. They all plow like elephants and are good for HP.
In HP there is no "long" fermentation in the classical sense. 6 hours is funny, pulls any yeast.

The question of yeast can arise on long doughs from 8 hours and longer, as well as on highly tasty products with a high amount of sugar. Yeast of increased strength is needed there.

And I didn’t work in Lviv with French. bread mode. was with large bubbles on the crust, but not airy in general did not work out. then she did it all over the world. in the same place, first on dumplings, then the usual (but plus for equalizing temperatures) and so it turned out the same way, fr. I didn't do it anymore, but in the world I threw out the dumplings mode on a string and baked just on the usual one and everything turned out great
that's why I asked, because the saf-moment did not reach my hands to buy and make a Frenchman, but I wanted to clarify with the Lvivs
maybe someone baked a Frenchman with them.

[fffuntic]

fffuntic, Lena, yes, that's that and it, that on the little thing I learned higher, not much, but higher. Somehow I was not very impressed by the Altai, in comparison with the same Limak

[Annusya, Anna]

do not scare. I buy a little thing just for cakes with eclairs, because the weakest. I don't need her to become like the real c. from.
otherwise there won't be any normal flour left for mead

Annusya, Anna, yeast cannot cause blisters on the crust, and so on. May cause bad bread not verified their quantity or if dry yeast is killed during kneading. That is, they will stress them: they will immediately pour from the refrigerator into hot water, or vice versa, they will immediately fill it with ice. Outdoors will keep you busy.
Knead in cold dough and they will wake up for a long time.
That is, it cannot be yeast. This is somewhere a mistake in working with them



Annusya, so one can only guess. It is necessary, when it does not work, to bring the result here. With a photo of the product and a cut with a crumb, and a detailed description of the actions. Then you can try to establish the real reason. And there can be a lot of reasons, except for yeast.



Luda, and you already have a shortened summer cycle, or is such an effect observed on the usual one? The last hope is that the cycle is shortened

[fffuntic]

fffuntic, Lena, not-and not shortened, at my house, that in winter, that in summer the temperature is + 21 degrees, the house is wooden Flax, well, maybe my water is different, I'm doing it on the water now (there is no whey, we now have farm cottage cheese, I don't make ). Then the humidity in my house is always very high, we live in a swamp

[Luda]

nope, Luda, truncated, killed completely. Water will not affect that much. High bread only on strong flour. Perhaps a fresh batch of Tricks has become closer to V.S.
It is sold as a bakery, but extra. And we don't have a special cake at all, but these v.s. heaps

Perhaps a fresh batch of Tricks has become closer to v. from.

Yes, I probably bought it recently.Look, according to the marking, she is from the Kursk HC on March 13

[with big bubbles on the crust]

bread. was with big bubbles on the crustbut not air in general did not work. then she did it all over the world. in the same place, first on dumplings, then the usual one (but plus for equalizing temperatures) and so it happened

For the last year and a half, almost all my bread is always with bubbles under the crust and on the crust. I noticed in my own way: I use strong bread flour + whey + olive oil = strong gluten is obtained.
* At the moments of kneading, the dough clings to the walls of the bucket so that most often it remains hooked, forming thin stretched films, then air bubbles remain under these films.
* the dome of the bread piece dries up during the proofing so that during the kneading part of the air is collected in bubbles and cannot escape.
During the final proofing process, the air remaining under the dome and along the sides increases to large bubbles.

Our friends have even stronger flour (I can't eat such bread, I just have rubber). So they always have bread with huge bubbles under the dome and they like it.

I periodically look into the stove and pop the bubbles that I can see with a skewer.

did not work out in French. bread mode. ... not airy in general it did not work out.

Here. The gluten was strong (French), and the yeast was weak and did not stretch, so the bread was not airy.

then she did it all over the world. in the same place, first on dumplings, then the usual (but plus for equalizing temperatures) and so it turned out the same way, fr. did not do it anymore, but in to the world on a string threw out the dumplings mode and baked just on the usual and everything worked out great

Yes - this is your torment so strong. I also did it with pre-mixing and it didn't work out for me. And I also just bake without pre-mixing, since I like the bread itself. Everyone has different products.

About the garlic. I do not like fragrant sunflower oil because of the smell of seeds, but since it is extremely healthy, I tried to interrupt its smell by insisting this oil on various spices and citrus peels. The tincture on garlic turned out best of all (I cut the whole head into thinnest plates and put a bottle in a 0.5 liter bottle). It was not possible to finally kill the smell of oil, but the oil acquired a very appetizing smell of garlic, and it turned out to be an excellent salad dressing. If you grease fresh baked goods that are still hot with this oil, they begin to smell pleasantly and not harshly like garlic.
And I like to add the garlic fried in oil directly to the bread, along with the oil in which it was fried. The smell of roasted garlic is something!

oh, and I'm ready for a lot for fragrant sunflower oil))))
I love when it falls from the village (periodically). the truth is then the most deliciousness goes away a little during storage, but I probably lack some vitamins))
CroNa read, in garlic breads, that this is how it should be done, as you wrote, fry the garlic in oil (they advise butter there)

Thalia, it's probably good that the flour is strong! let it be strong, but if it is without rye and bran, when mine begin to rebel, then I make it only from millet. flour, without any additives, also seems rubbery to me, but I didn't think it was from flour. but still delicious))

did a biscuit again yesterday))
did not cool the eggs, everything was whipped so smartly separately, added an apple to the dough and this biscuit charlotte practically did not fit))
I had to do something with something in the oven, but I didn't want to follow. in general, I will continue to do it in HP, but only without any fruit berries

I will amuse you)
in the internet there is a recipe for rolls in HP with poppy seeds (and it was somewhere on the forum)
there the dough is kneaded, on the TEST (that is, kneading and it fits) and then rolls -4 pcs are made with filling, they are added to the HP for another hour and baking is also suitable. did in redmond. I already forgot, but there seems to be a mode of lifting and baking without kneading.
bought Panasonic. I read the recipe by ingredients, but how to do it - no, I did it earlier
but since in Panasonic the proofing is only in some special mode (I'm afraid to get in there)
then I did the usual mode and took out the scapula and dough, made rolls and put it back.
and somehow they didn't come out like that.I did it 2-3 times, and then from something I re-read the recipe and realized that in Panasonic I took out the dough immediately after kneading and naturally they came up with slightly crippled rolls))
and that day when I re-read the recipe and left after kneading the dough for about an hour, and only then did the rolls
the bun turned out to be gorgeous - large, airy and beautiful
the family members didn’t pay attention to the metomarphosis. but I realized that the recipes still need to be re-read, and not done from memory))

[Annusya]

Today I handed back flour with bugs, they took it away without talking.
CZ asked, they say they haven't brought it yet, but one peasant gave me such flour, see the photo. It is in bags, they pack it themselves. The bag says wheat flour, seemingly unprocessed. Said people take for bread. Specialists, well, check out what I bought for alabaster





Annusya, and we sell homemade oil in the markets: sunflower, linseed, ginger ... aromatic and cheaper than shop. I take it for salads. And I add sunflower seeds to bread

[Annusya]

Annusya, why do you bother so seriously with separately beating and cooling eggs. Try to simplify your life: shoot whole eggs. Overall they are even better than they are warmer. Beat with sugar until the "ribbon" state, that is, you can draw with a whisk and the trail does not immediately blur. It's easier for me, maybe you will like it better.

I do not know why))) so it was written where I found. I always do as it is written first, and then experiment))
then I will beat together, wash less dishes!

[Anatoly_1960]

Anatoly_1960, well, in appearance it is clearly asking for a fridge and beautiful. Try it.
CZ in its pure form gives specific bread, for an amateur. And in the main mode, such flour is unlikely to endure. If you experiment on it entirely, immediately go for more gentle spelled and dietary ones.
And as an additive, a good CH will ennoble any bread.

Annusya,

with separate whipping a lot of problems. And you can under-beat and interrupt. Then make a mistake a hundred times when mixing both proteins and flour. In short, continuous dances with tambourines.
And all this for the charlotte?
Then I pulled it out of the refrigerator or out of the closet - all the same - I put everything right away with sugar and went to beat with a mixer. I have a stationary - in general, my hands are free. The only subtlety is to beat for a long time, that is, until this tape. Foamy mogul, then flour with a figure eight, that is, with air entrapment from the bottom up with a turn of the bowl - the orientation is within 15 seconds, dough for apples (I like sweet, but poured with lime juice) and for baking.
I have a cartoon for such high-speed cases in the summer. I sincerely advise you to buy for the summer bypassing the stove. A cartoon is a thing. If you wish, you can even make a cake in it and all sorts of casseroles.
Still, HP is not right for charlottes.

I read everything, understood. We have had a multicooker for a very long time, but ... I don't bake anything in it. for some reason I don't like it at all. only all sorts of 2nd, first courses and yogurt

Whole they are even better

Otozh and I mean too ...!

oh, since I'm here, and someone else is baking with dry Lviv yeast, I take it in ATB?
I'm interested specifically in terms of bread on long modes, for example French bread
it seems to me that they are already perebryzhivaet if longer than for the standard time to use them or it seems to me?

I have been baking for a long time using Lviv yeast, I buy it in 100 g packs, store it in the refrigerator. French is my favorite. It always turns out great. I used to bake for a saft moment, but in small packages it is not at all profitable. And there was a moment when they disappeared from sale and had to switch to Lviv ones. I am very pleased with them.

I would like the experts to conduct a debriefing.
Made bread according to the recipe for size XL

Filled up with premium flour 550 gr
Wheat bran 50 gr
Raw smoked sausages 40 gr. Cut into small cubes, about 5 mm each
Cheese 30 gr. The cheese was rubbed coarsely.
Dry garlic 10 gr
Everything else is prescription.
And here is what a blank for the pizza. But tasty. It smells like garlic and cheese.






And this is for comparison with white. I didn't think that 50 grams of bran would change the color and quality so much. The crumb turned out to be not very dry, but the plasticine is not so slightly plastic either.
I wonder what the problem is.Lots of water or yeast?
When I pick up yeast with a spoon from a bag, they become electrified, it turns out like a hedgehog. Perhaps he poured a little more, well, maybe 1 g. How do you pick up yeast so it doesn't get electrified? Can pour into a jar?

Some pictures are upside down. On my computer, they are correct. I tried on the advice to install the FastStone Image Viewer program so it shows the photos on the computer and they are also located correctly. I don't know how to fix this.



The loaf weighs 990 g after cooling
For 100 g 254 kcal
Cost price 31 UAH

[Anatoly_1960]

Anatoly_1960, it seems to me, it's not only and not so much about the bran as about additives (cheese, sausage). They made the dough heavier, and garlic could affect the fermentation of the yeast, it seems to inhibit them.

[Anatoly_1960]

Anatoly_1960, it seems to me that this is not only and not so much about the bran as about additives.

Yes, I understand that the roof did not fall because of the bran, I was simply surprised that such a small amount of bran changed the color and taste of the bread so much.

I will wait for tips on what needs to be tweaked in the recipe. Then I'll try to do it again.
But tasty, contagion, it turned out. Now I'll take half of my daughter, otherwise I can't tear myself away

[Anatoly_1960]

Anatoly_1960, Anatoly, read this topic, you may find the answer to your question.
The bread rises, but falls inward. Causes.
But in general, this recipe itself, in my opinion, is not very accurate. What do "cheese" and "smoked sausage" mean? Cheese and parmesan are cheeses, but they will behave differently in the dough. The same is with sausages - they can vary greatly in fat and moisture content.
And the amount of these additives is given in tablespoons.
This recipe needs to be verified for your products. I hope the link gives you food for thought and you beat this bread, since you like it so much.

such a small amount of bran changed the color and taste of the bread so much.

50 grams is not a small amount of bran at all. Whole grain flour contains about 10 percent bran. That is, if you count by the amount of bran, your bread is baked with almost whole grain flour.
If you followed the recipe, you should have added no more than 30 grams of bran, but in an amicable way, even 20 grams. Well, I would do that



Try this bread - it turned out excellent the first time in my bread maker

Bread "Snack" (with cheese, dill and salami) (bread maker) (Stеrn)

Try this bread - it turned out excellent the first time in my bread maker
Panasonic bread makers SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) Snack bread (with cheese, dill and salami) (bread maker) Snack bread (with cheese, dill and salami) (bread maker)
(Stеrn)

Thanks, I will definitely try.
And how much dry yeast to lay down? 2 teaspoons, I guess?
What mode should I put on?
The dispenser won't fit so much, only 180 g

And how much dry yeast to lay down? 2 teaspoons, I guess?

There, according to the recipe, 15 grams of fresh, which means dry need 5 grams. There are about 3 grams of dry yeast in a teaspoon, which means you need 1 and 2/3 teaspoon.

The dispenser won't fit so much, only 180 g

You can, for example, put the sausage right away, and the cheese into the dispenser. Or vice versa. Or even put everything manually.
Mode - the same - 4 (main with raisins)

[Anatoly]

AnatolyWhat model of HP do you have?

What mode should I put on?

The author says "White bread", we have it "Basic" - the first program, but since bread with additives, you can use the program "Basic with raisins"to activate the additive dispenser automatically.

The dispenser won't fit so much, only 180 g

It is better to put only dry, non-melting, infusible, non-greasy additives into the dispenser. Therefore, you can put the herbs in the dispenser, but add cheese and sausage manually on a signal, or when the dispenser works, at the same time close it.

And how much dry yeast to lay down?

Read the topic of bread before baking, there is probably a baking experience with dry yeast, and it may be different from baking with compressed yeast.



And also, note that the recipe uses dry onions and garlic, and in this form they are more generous for yeast. If you replace with fresh onions and garlic, then reduce the amount and add no earlier than the dispenser works, otherwise it will be bad for the yeast.

Anatoly, what model of HP do you have?

Model 2512. And on which programs the dispenser works. The instructions do not seem to say about this

and do not put in before the dispenser works, otherwise it will be bad for the yeast.

And I poured garlic into my bread right away, really dry

There are about 3 grams of dry yeast in a teaspoon

And I intended 4 grams, however, the accuracy of the kitchen scales is ± 1-2 grams
I will definitely try the recipe. So much sausage and cheese, it turns out like a hot dog

at the same time and close it.

Is it desirable to close? What, can break the roof?

Is it desirable to close? What, can break the roof?

No, it won't break anything. Some just prefer to close. And if you add something manually, then why not close it. Although it's up to you, you may want to see how the bread is baked with an open dispenser.

Model 2512. And on which programs the dispenser works. The instructions do not seem to say about this

On those programs that are called "... with raisins" and "... with filling."

And here, it seems, and trifles, but I wonder who, like dry yeast from bags, picks up in a measuring spoon? Well, while a hundred-gram sachet is full, then everything is OK, but when there is little yeast left, then shkryabaesh, shkryabaesh with that spoon, the yeast becomes electrified, you get tortured to measure. Today I poured the leftovers into a spoon, sprinkled it, it is true, but at least they were not electrified

I only use small sachets and spoon and pour from them.

who, like dry yeast from bags, picks up in a measuring spoon

I pour from a small bag into a measuring spoon. Never had a problem. You may want to put yeast by weight.

put yeast by weight

To put yeast by weight, it is advisable to purchase a jewelry scale, there is an accuracy of 0.1 g, otherwise for yeast, plus or minus 1-2 g, this is too much
Usually I sprinkle yeast in a spoon and from a 100g bag the same thing did not crumble for me, apparently a matter of habit, though I open the bag - I cut off a small corner and a very neat "trickle" pours out of it.

I cut off a small corner and a very neat "trickle" pours out of it

Well, thank you. It is true that everything ingenious is simple

I pour the yeast into a glass jar or containers for analysis, store it on the refrigerator door.
If the dispenser is not closed, then in this place the bread is lower for me, I try to close it.

[Waist]

About the dispenser, on the advice of our Waist, Natasha, I took it out altogether and insert it only on the programs with fillers, and after triggering I take it out again. Under the top cover Panasika put a foil from a chocolate bar to cover the hole in the place of the dispenser. The dispenser stands next to the hp, I put an unused spatula in it.

I also store yeast in the refrigerator door - I put the opened sachet in a plastic screw-on jar, the sachet is used a little at the same time, and in the refrigerator