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

Thank you, Lyudochka! I'll switch to honey.

Wo, damn it, I was tracking the bun today. I baked bread with olives (from the instructions for the HP). There is 200 premium flour + 200 whole grain flour. And the olives are wet, well, I decided to follow. He moaned over the bucket with a comma, a little stuck to the walls. I missed the first batch, I thought that the bun would get stronger, and on the second I added 4 (measured) flour at intervals of a spoon. Still, a couple would not interfere, but did not have time. Nothing bread came out, the roof is convex, in some places along the perimeter of cracks, but yes this is nonsense

I added cz flour bought in a store in a package, the price is 38 UAH / kg, the color is yellow. Now the HP will cool down, I will conduct an experiment. I will put flour bought on the market by weight at 8 UAH / kg, pinkish color. Looks like alabaster And then I'll taste

At the market they said that today they will bring flour tsz in packages of 17 UAH. But they didn't. I thought to bake and taste 3 loaves at once. Broke off a bit experiment

I thought to bake and taste 3 loaves at once.

I can't bake like that, although it's a very good option.

Our favorite Tverskaya rye flour has disappeared from Magnets ...
The last days I've been baking at Garnets ... (she's not good for me ...)
Go over to the Ribbon and look at the Witchcraft. At least. The bread is completely different!

Rita, and Pudov? I like

Pudov

Never seen with us, Light.

I can't bake like that

Why doesn't it work? While the second loaf is baking, does the first disappear?

I loaded the second loaf. In 5 hours I invite everyone to the tasting. Bring tea, coffee and other strong drinks ...

[Ritochka]

RitochkaThere are poods in ozone, but of course, the delivery is not humane

Do you think it is possible to bubble the water left over from olives in bread?

[Anatoly_1960]

Anatoly_1960, Anatoly, you can, I baked, but then do not put salt at all, otherwise it will be oversalted

[Mandraik Ludmila]

Mandraik Ludmila, Buttercup, well that they suggested, indeed, I tried some water - salty

[Anatoly_1960]

Anatoly_1960, Anatoly, when I did and poured olives and baked on this liquid, in general summary, it is better that one or "pickle", or olives, for my husband and I turned out to be too many olives
By the way, you can bake bread in diluted cabbage brine, cucumber pickle, pickle from any vegetables

By the way, you can bake bread in diluted cabbage brine, cucumber pickle, pickle from any vegetables

Thanks, take note

By the way, you can bake bread in diluted cabbage brine, cucumber pickle, pickle from any vegetables

On milk, whey, any sour milk (and better on the old one, so that it will spoil a little more and completely), potato broth, pasta broth, mineral water, tea, etc., etc.

On milk, whey, any sour milk (and better on the old one, so that it will spoil a little more and completely), potato broth, pasta broth, mineral water, tea, etc., etc.

Nifiga yourself, who would have thought

I wonder what kind of bread does tea make? Does the color change?

[Anatoly_1960]

Anatoly_1960, Anatoly, make a sourdough on tea:

Liquid yeast based on fruits, vegetables, herbs, tea ... (lappl1)

And yes, the darker the brew, the darker the bread

Yo-mine, but not all at once, or even so the eyes run in different directions, I don't know what recipe to grab




Is tea added to wheat or rye bread?

And from pickled mushrooms if you pour the remaining wineskin?

Is tea added to wheat or rye bread?

I saw a recipe for rye-wheat with the addition of tea.
And there is also beer, wine, kvass - they also bake on them, especially I like beer bread

[$ vetLana]

$ vetLana, Svetlana, moved here. Yesterday I baked rye with rhubarb, in general, I didn't feel the taste of rhubarb, maybe I should have put more. But the bread itself was a success, the roof is not collapsed, a little convex, the holes are quite noticeable. The bread, of course, is moist, but soft enough for rye and, as usual, aromatic and flavorful

half a peeled small grated apple + serum 300ml
psyllium 3/4 tsp
salt 1 tsp
honey 1 tbsp
peeled rye flour 370g
fermented red malt 30g.
yeast SAF-moment 2 tsp
rhubarb, finely chopped 55g
coriander and cumin to taste (I have 0.5 tbsp each)

[Mandraik Ludmila]

Mandraik Ludmila, Buttercup, definitely and I need to bake this. Just the serum tomorrow or the day after tomorrow will be



Yesterday I baked rye: 350 g of rye flour and 50 tsz of wheat. I remembered you and put in the cumin and coriander. I liked Serum was not, sorry

The bread was finished on time. 10 minutes later, as I took it out, the light was cut out for 40 minutes

And I was not going to make cottage cheese, but my milk "bumped" and I had to make cottage cheese in a multitude, then dough for pies with onions from cottage cheese, but there is enough whey for two bread, I have already made one.
The bread was really a success, but behind the coriander and caraway seeds, rhubarb is not felt in any way I have a lot of jealousy, next time I'll put more.
And the rye charlotte based on your cupcake flies straight away

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)

Bread "Snack" (with cheese, dill and salami) (bread maker)
And what milk fat should you add?
If there is no whey, in what proportion should the milk be diluted with water?

I'm going to have some such bread on Friday



Results of my experiment. On the left, bread with flour added at 38 UAH / kg, and on the right with flour at 8 UAH / kg

The left crumb is slightly moist, and the right is stronger. Maybe it hasn't completely cooled down yet, after the removal 2 hours have passed, inside it is still warm.
The color is different, the taste is also different. Which tastes better. But both are delicious. Tomorrow I will continue tasting

The right one was cut early, for sure.

I couldn't wait to see. I moved the halves, put them on the wire rack under the towel




In the instructions for HP, dough on dumplings, there is 450 g of flour, then how many kg of minced meat can you stuff there? And then my piece of meat was 900 grams. So I look at a pile of minced meat and a bun, and I am tormented by vague doubts.



Fuuuuh, already my back became a stake.
Maybe someone will come in handy. From one batch, I got 4 dumplings for 37 dumplings. It turns out 37 x 4 = 148 dumplings.
And the minced meat is left for at least 2 batches. Now I screwed up with a fool, now I have to exercise

I baked rye-wheat yesterday, baked it on a diet program

serum 280ml
Grated apple 50g
Peeled rye flour 210g
Wheat flour 1 grade 200g
Salt 1 h. l.
honey 1st. l.
Yeast 1h. l.

Bread "Snack" (with cheese, dill and salami) (bread machine) And what kind of milk fat should you add? If there is no whey, in what proportion should the milk be diluted with water? I'm going to have some such bread on Friday

Sorry, I didn't answer right away. Milk - any fat content, no difference. Whey is a fermented milk product, if not, you can replace it with thin kefir, yogurt, yogurt diluted with water 1: 1 or even undiluted. I do not dilute. It will only be necessary to track the bun, since even liquid kefir is thicker than whey.

serum 280ml
Grated apple 50g
Peeled rye flour 210g
Wheat flour 1 grade 200g
Salt 1 h. l.
honey 1st. l.
Yeast 1h. l.

Lyuyud, I wanted such a loaf ... maybe today I'll put it if I can ...

Ritochka, a simple and delicious bread. The gingerbread man turns out to be a little sticky.

[Mandraik Ludmila]

Mandraik Ludmila, Lud, without oil, I put it already?

[Mandraik Ludmila]

Mandraik Ludmila, beautiful bread.

Yeah, no oil

[Mandraik Ludmila]

Mandraik Ludmila, Buttercup, yeah, already mixed ... and further according to plan ... then I will report. :-)

[Anatoly_1960, Anatoly]

Anatoly_1960, Anatoly, could you write a recipe for bread with olives? I found several recipes, but there is a very different ratio of flour and water. Thank you in advance.

[solnyshko1]

solnyshko1,
The recipe from the instructions for HP
Wheat flour 200 gr
Whole flour 200 gr
Salt 1 tsp
Powdered milk 1.5 tbsp. l.
Oregano (dry) 1 tbsp l.
1 tbsp butter l. (15 gr)
Water 320 ml
Pitted olives 50 g per dispenser
Dry yeast 1.5 tsp.
Program 8, size L

But I added some more flour. I cut olives into slices.
The bread is slightly moist and aromatic. The granddaughter wasted 2 pieces without anything, she said, delicious bread.

[Mandraik Ludmila]

Mandraik Ludmila, Buttercup,
Lyudochka, I'm going with a report.
My head is hammered ... therefore, I did not that one Mode. I put the Main one, and even L (left from the previous bread).
Further, I have 1st grade flour ... + rye. The bread is low. Roof ~ of that.
I overdid it with liquid, you see ...
Look at the photo for yourself ...
It turned out with funny scallops. The crust is tough (it's clear why ~ L stood there)

And here the "mice" have already worked and gnawed off the corner. Well, I can't stop touching their hot bread!


In the morning they cut it, ate it for breakfast. I really liked the taste. I will work on bugs!)
Thanks for your recipe!

[Ritochka]

Ritochka, well, yes, the main thing here is not at all in the stream

baked on a diet program

True, I don’t bother with the size, or rather I forget to expose and basically everything is baked on L. When I put the bread, I decided everything rye or dietary, I still decided dietary, but left the rye comb. I have more liquids with an apple in my recipe, otherwise rye flour, and 1st grade, like a thinner dough. And on the main one, 1 tsp. yeast elementary time was not enough

And when you add walnuts to bread, then break them finely or knock them up in a mortar?

Most of all, I like to cut with scissors so that large nuts come across ...

And when you add walnuts to bread, then break them finely or knock them up in a mortar?

They will perekoloshmatit during kneading.

And when you add walnuts to bread, then break them finely or knock them up in a mortar?

They will perekoloshmatit during kneading.

Chopped nuts should be placed in the dispenser or at a CP signal, so the edges of chopped / ground nuts will damage / cut the gluten threads less and pieces of nuts are more likely to retain their shape and size. There should not be too many nuts so as not to make the dough heavier.

Grinding is optional. If you do not need pieces of nuts in the finished bread, then it is better to grind finely right away.

[highly]

why did everyone forget about the bucket? harsh additives can scratch it and the bucket is expensive. We have people scratching a bucket with dry onions.
With any additives, one must remember
1. When kneading, soft additives will bluntly spread into dust throughout the dough. Pieces will not be.
2. Solid additives can scratch the bucket. They should be placed exclusively with handles after complete kneading.

Therefore, if you want individual pieces in the dough, and not like a mess, right after kneading, you can pull out the dough, spread it into a layer, sprinkle with additives and roll it into a roll, round the roll into a ball and return it to the machine.
Then if nuts highly hard, they will remain the same hard in the dough. To soften greatly, the bread must lie down for a long time, which will not be very tasty. Therefore, the nuts can be pre-soaked in milk (the most delicious) or even just in water. And then add soft tasty nuts after kneading in pieces.
If the nuts are fresh, then such additional efforts, of course, are not needed.

From a pancake, I added something to add nuts.

And another question. I bought whey at the market.
If you add it to bread instead of water, is the amount the same as water?
Is it necessary to reduce the amount of oil or not?
Can you add it to wheat bread and rye?
Maybe children's questions, but it's better to consult

[Anatoly_1960]

Anatoly_1960, AnatolyThere are several serum topics on the HP website. Enter in the search. Read it.

[Anatoly_1960]

Anatoly_1960, I use whey to make all the baked goods (any bread, pies, buns and pancakes), everywhere instead of water, milk or kefir I pour whey. It does not replace butter or sour cream; the fat content of whey is less than one percent.



Curd or cheese whey?

[Crown]

Crown, Thanks for the clarification.

Curd or cheese whey?

Curd serum

$ vetLana, Svetlana, although I will definitely read the topic about whey




Crown, Galina, and tried to taste on water and on whey, do they taste different?

[Anatoly_1960]

Anatoly_1960, no, I did not compare, I have whey almost always and there is no reason to bake on water.

[Crown]

Crown, Galina, read the topic about serum, everyone praises. The bread turns out to be tastier and richer. I read it on the Internet and drink it very useful. It's good that I took the phone number from a granny in the bazaar, I will now be a regular customer

Serum is a very broad topic to cover in a nutshell. Many posts are devoted to her on the forum, if you deeply understand - it is worth reading there.
And in the summer I will offer you a taste of the whey. If it is acidic, then the acid will not go anywhere in the bread, but will only intensify. Therefore, when replacing water with whey, try to adjust the amount to your taste in terms of acid.
2. If you bake on the highest grade, then you can crush the whey as much as you want, if you bake on a mixed composition with CH, then it makes no sense to replace more than 20 percent of the flour weight in the recipe, since CH is a very active flour, then increase the activity with whey not worth it - bread can acidify very quickly. The more CZ, the less serum.

Serum is an improver. He is on his own. Not affected by other ingredients.
The usual textbook replacement is 10-15-20 percent by weight of flour. It is especially noticeable when baking on grade 1, where it is recommended to use straight whey.

From a pancake, I added something to add nuts.

I wrote that after kneading with pens, add that you want any hardness and do not be afraid of anything.
And during kneading - you have to think, it is the pieces under the scapula that rub against the bottom during kneading.
And when kneading, the spatula of the additive strongly grinds the soft to dust, the manual additive retains individual pieces, and business for five minutes.

And I add coarse salt to the bread, maybe I need to switch to fine salt. Will the bucket scratch?