Panasonic. Bread "Onion"

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Panasonic. Bread "Onion"

Category: Yeast bread

Ingredients
Dry yeast	1.5 h l
Wheat flour	500 g
Salt	1.5 h l
Sugar	1,5 st l
Olive oil	1,5 st l
Water	310 ml
Onions (weight unpeeled)	100 g

Cooking method

• Program 5 "Basic bread with filling".
• Put the onion in a dispenser or add at the end of the batch, when the bun is already formed.
• I do not cut the onion very finely, so it comes across baked pieces in bread.
• If cut into small pieces, only its aroma will remain.
• The photo shows the onion.
• 
• At first, it seems that the onion has not been mixed, but when kneading during the proofing, everything will knead evenly.

Time for preparing:

According to the program 4 hours - 4 hours 5 minutes.

Cooking program:

Bread maker: program

Note

If fresh onions are added right away along with all the ingredients at the start, and not into the dispenser, then the stove will knock out all the liquid from the onion, the bun will need to be adjusted and there is a possibility that the onion juice will negatively affect the yeast. Therefore, I put the onion at the end of the kneading, it remains exactly slices in the bread and is baked in its crust, which, in my opinion, is both very original and very tasty. You can't get such aroma and taste with dry onions, so I recommend baking with fresh ones.

Children just love this bread, and the aroma is such that all the neighbors on the site are in a mild euphoria ...

PS: You can, of course, fry the onion in 1.5 tablespoons of oil, and add everything together, but I don’t fry it enough that it is fried in a crust when baking.
And in the future, you can experiment with the size of the onion, some people like that the pieces would be felt in the bread, and if you chop it, then only the aroma will remain.

[Olga]

Olga, white bread with onions ... And how does it taste? I just once tried to add to Darnitsky (Fugaskin), but I was very disappointed, with garlic it turns out awesome

The taste is awesome, the aroma for the whole house.
Children adore him.

Olga, Well, I'll try on my return ... Thanks again

Thumbelina, great bread
I would call it a mockery of the neighbors Pekla with onions somehow, putting it on for the night, at five in the morning we sat down to breakfast as a result




And I baked spelled rye. I forgot to add salt, it didn't rise very much, the taste of something was not enough for me.

Never baked with fresh onions. Always fried.
Need to try...

WHAT did I do wrong ?? He's such a heavy kid!

[Irinkanur]

Irinkanur, did you forget to put yeast?

It seems without yeast, on the savages so grown
If there was yeast, then they must be thrown out and bought fresh in another store.

[Irinkanur]

IrinkanurIra, I recently got a very similar one. The roof is exactly like yours (the first time it is), but higher and baked. I still don't understand why the roof is white

[Irinkanur]

Irinkanur, did you forget to put yeast?

Put it down! Were alive, but turned out to be dead

It seems without yeast, on the savages so grown
If there was yeast, then they must be thrown out and bought fresh in another store.

Tomorrow I'll try dry ones, I really want to try onion bread!

The roof is white, because it has not risen and all the moisture under the lid does not allow it to bake, in places where it comes into contact with the form, the heat is more dark there, but the point is different, or the yeast or the batch just froze.

[Irinkanur]

IrinkanurIra, I recently got a very similar one. The roof is exactly like yours (the first time it is), but higher and baked. I still don't understand why the roof is white

I pierced it with a stick, and I missed it, it was baked, but what a peculiar result
I wanted to do well, my husband went fishing in the morning, I thought I would take it with me.

Put it down! Were alive, but turned out to be dead

Well, then everything is clear.

Well, then everything is clear.

I, at least, sin on them. And they could go bad in the refrigerator in 4 days ?? It's just that I last used them 4 days ago and they worked, yeast deluxe?

In my freezer they deteriorated in 4 days, the yeast is penny, and all the other ingredients are expensive, and my husband only uses such bread on a hook on a fishing trip, I don't see any point in them at all. Or just bought it once, put it on and baked it.

I just bought before this incident, and they were in the refrigerator door and everything was fine. Moreover, I used them on the last day of the deadline and also worked truncated

[Irina]

Irinawell it should have happened sometime

Could not!!!!!!!!!!!!! Do you even look at the release date ?! I have three (well, or two) weeks in the REFRIGERATOR, and not in the FREEZER and nothing, they work.

Wit, they could. I also had it with the living.

Yes, I just bought already half-dead at the end of the shelf life. It didn't look exactly at the release date. And this is not kefir, which can be used expired for pancakes.

It seems to me that ventilated refrigerators can take their lives at any time.

I do not know, I have a normal one without any airflow.

[Vitaly]

VitalyI mean with the -no frost system
There is blowing on the doors and everywhere else.
We dry the sausage in it.

Olya, I realized that this is a know frost Sign, I read a lot. This is what someone likes and needs. I can do without the know-how, and without frost, and I'm very happy. Yeast too

Is the flour the problem?
I had this on flour from Lenta, their packaging.
There was also something like that when I made whole white bread on yogurt instead of water.

I have been using Lux yeast for many years, it happens that they lie in the refrigerator door for up to a month, never let it down. If they deteriorated, they would become dried up with a dark crust or begin to smell foul or pink fungi would appear on them. I would be the last to blame for yeast.

It is necessary to put it again with the same ingredients, but each time replacing any one:
1.replace yeast
2.replace flour
3.replace liquid ingredient
At the same time, in all variants, exclude additives such as onions, etc., in order to exclude the influence of additives

Another thing: to lay everything according to the standard recipe, including yeast (put 2 g per 100 g of flour), maybe they were simply not enough.

[evil bow]

Yes, I just bought already half-dead at the end of the shelf life. It didn't look exactly at the release date. And this is not kefir, which can be used expired for pancakes.

They still have a deadline, right up to December 16.

Is the flour the problem?

Flour vryatli, I immediately buy 10 kg and use it. She never had punctures, ugh ugh
Now I put the same bread again, but only dry yeast.
But couldevil bow harm the yeast ?? Yesterday I didn’t fry the onion that I added, it was so furious that everyone in the kitchen was crying

Onions couldn't and garlic couldn't.
You have a problem with the yeast, and this is obviously the size of the loaf.

Onions couldn't and garlic couldn't.

Yes, but I remember that somewhere on the forum I read that garlic inhibits the effect of yeast.
If so, why can't the bow?

The idea of ​​studying the phytoncidal properties of plants arose after reading the most interesting work of the Honored Scientist of the RSFSR, Doctor of Biological Sciences, Professor of A. A. Zhdanov Leningrad University, laureate of the State Prize, Hero of Socialist Labor Boris Petrovich Tokin "Healing Poisons of Plants." It turned out that it was he who noticed that onion gruel in small doses enhances the growth of yeast fungi, and in large quantities - kills yeast.

Phytoncides of onions and garlic kill even influenza viruses, against which antibiotics are powerless.
So the question is about the amount of onion, and if it is "evil", that is, there are a lot of phytoncides in the onion, then it should be put less or slightly fried.

I put onions 120-150 grams and cry the same and do not fry it, but the suppression of yeast from Turkey does not happen in any way.

I can send you a photo report if you want.

Onions couldn't and garlic couldn't.
You have a problem with the yeast, and this is obviously the size of the loaf.

EARNED Yet the yeast has gone bad

Girls and onions and garlic can kill yeast for fix, I have my own and onions and garlic - evil, I have already had experiments with killed yeast Now only dry garlic and fried or dried onions

[Buttercup]

ButtercupYeast strains are different, some live in wine and nothing, while others die in the refrigerator

And I bought Nizhny Novgorod flour, 11 grams of protein. The flour is just super. The bread is just perfect. That's what I need, that's what it turns out And the price, most importantly, pleases. Not like Makfa: -

Persuaded, I will also have an onion oven

Is it better to fry the onion or not? How does it affect the taste?

[Natasha]

Natasha, I would fry

Or dried, like mine ... delicious ...
Dry itself.

The angrier the onion, the stronger the aroma from the bread, I baked it about 30 times or more and it was always buzzing, the stove would fry it itself when baking.
I fried it once, but the flavor was not the same. But this is my opinion, and if you like frying then please and compare at the same time

Ritochka, I think the same, dried onions are best, but you need to dry them in advance, and when you want to right now, but there is no dried onions, then it is better to fry. In general, I like the taste of dried carrots, onions and garlic in bread more than raw or fried ones. By the way, the oil from frying onions must be counted in the recipe, and do not put oil separately at all

but it must be dried in advance, and when you want to right now, but there is no dried onion, then it is better to fry it. In general, my bread tastes like dried carrots,

People, of course, in advance!)
I just harvest onions in August ~ September this way.

I cut it with an electric vegetable cutter, put it in driers in trays ... and dry it. Lot. Then in paper bags. Very comfortably. Of course, this does not replace buying fresh onions, but sometimes it helps a lot.
Last New Year, my husband was at sea, and my son BOTH and I fell ill with the flu, and even with which, under 40 for both ...
There is no one to come, cook for us, take care of ...
We were lying around for several days. And my workpieces helped me out. I crawled to the Multicooker ... I threw a piece of chicken out of the freezer. Turned on the "soup" and crawled away. After a while, I podpodza, poured the broth through a fine sieve into another container. At the bottom of the multicooker I threw a pinch of dry onions, dry carrots, a handful of frozen zucchini and poured everything with broth. Put Stew or Soup for 20 minutes. And we ate - drank such soup from bowls! We were saved!
Neither peeling vegetables, nor cutting, nor frying them had the strength ...

So this year I have harvested and dried even more different vegetables.

I join the previous speaker
Delicious with dried onions. This year I dried it for the first time, it turned out so cool! Only I have it quite coarsely cut and I put it in the additive dispenser. As a result, the coating of the bucket was slightly damaged. Not that straight scratches, but traces - circles around the mixer remained. Now I grind it and put it right away. The result is excellent and the stove does not suffer.

[onion]

I understand that if onion make at the startthen you can just on the "Main" bake.
If you lay into the dispenserthen you can on "Mainly with raisins".
it for those HPs where there is no "Basic with filling" program.

**************************

And so I baked on the "Main", all from 250 gr flour, with live yeast and skim milk.
When kneading, of course, I had to help mix the flour into such a small bun. Then, after the last kneading, I had to tweak it so that the bread was more or less decent in shape
Here's a baby that turned out to be 438 grams, 10 cm in height.



Under the spoiler reduced recipe:

2.25 tsp sugar
7 grams of live yeast (pressed into sugar and waited until it liquefied)
170 ml 50/50 water / skim milk (during the kneading process I had to add water - look at your kolobok)
10 grams of rapeseed oil (I just have it and I need to use it urgently)
250 g bread flour
1.75 tsp salt
45 g fresh onion finely chopped.

I laid everything in the order described. I took 1 tbsp of the total flour and mixed it with chopped fresh onions. I put this onion on top of the flour so that it does not get into the liquid with live yeast before kneading and does not cheat
Size - M, crust color - Medium.

My family doesn't like fried onions in any form. The aroma in the baking process was less pleasant for me, but tolerable. But the taste of cooled bread turned out to be the same from childhood

Thank you, Olya! I liked it and I managed to bake such a small bread in one

It is good to eat such bread with simple food, so that it tastes good.

And here is my onion, added psyllium, leave almost everything as in the recipe, but having reduced the flour to 400g, baked with a mixture of white and red onions, the lid is pale, but very beautiful, "marble", I really liked the bread and my husband is happy

[Ludmila]

Ludmila, were the onions fried or raw?

[WLAD]

WLAD, dared to put raw onions, laid them with handles on a sound signal, on the main program with a filling

[Waist]

Waist, I will note that small can also be baked. And then in the summer I'll be alone, where I have a whole loaf.

Could not!!!!!!!!!!!!! Do you even look at the release date ?! I have three (well, or two) weeks in the REFRIGERATOR, and not in the freezer and nothing, they work.

Likewise!

Well, here I am with a report !!! Truncated according to the recipe. Sooooo fragrant bread turned out and beautiful! I have a purple bow. The child ate a piece and said it was bread and chocolate. That's what I didn't expect))). Apparently the sweetish taste and dark color misled him. The bread is very tender, it is difficult to cut, the whole is crumbled.
Well, in short, we really liked it! Photo here.



Again the photo is sideways, but what is it then

Here's what kind of bread turned out


The bread turned out to be very tasty, airy, moderately moist.
Thanks for the recipe

This is the kind of bread that turned out to be under the very lid of xp))) very delicate crumb, does not crumble much, insanely fragrant and tasty! I pre-fried the onion, it almost dissolved, indeed.

I bake this bread periodically. He is very fond of us. I do not fry the onion, I throw it in right away along with all the ingredients. Remains in pieces. I especially like it with purple onions. The bread turns out to be sweeter and more interesting in appearance