Wheat bread simple on kefir (oven)

[This bread can be cooked entirely in the bread maker using the Basic (basic) mode.]

Wheat bread simple on kefir (oven)

Category: Yeast bread

Ingredients
Wheat flour (you may need to add 1-3 tablespoons of flour)	500 g
Water + kefir (proportions of water and kefir are free within 330 ml)	330 ml
Sugar	1 tbsp. l.
Salt	1.5 tsp.
Vegetable oil	2 tbsp. l.
Yeast	1.5-1.7 tsp

Cooking method

• Kneading in x \ n in the Dough with proofing mode.
• The gingerbread man is soft in consistency, so the finished dough does not hold its shape when molding the loaf - but not liquid!
• The second proofing of the dough in a mold in the oven at 30 * C until the dough is doubled.
• Baking in a mold in the oven at 180 * C, then lower it to 165 * C and until tender. I check the readiness with a temperature probe.
• 
• 
• This bread can be cooked entirely in the bread maker using the Basic (basic) mode.
• An indispensable condition is to track the state of the kolobok!
• The bread turned out to be so soft and airy inside that I had to put it on a barrel to cool, otherwise the bread could settle under its own weight.
• 

Note

I propose another recipe and sample of simple wheat bread, which has risen very well, fluffy, soft, finely porous crumb structure, neutral taste.
Suitable for everything - sandwiches, dinner and tea tables and more.

Thanks for the recipe!

I am just picking up a simple honest white for my arsenal, over which, if desired, it will be possible to scoff with all sorts of seeds, spices, etc. It turned out great, I climbed very powerfully (I almost rested against the dispenser), although I still, apparently, didn’t add flour - I added about 2 spoons, but it came out slightly damp inside (not damp, not dull, just a little damp, or maybe it's just us unbearable and cut him ahead of time). I will definitely try again!

Decent bread

Bake and eat for health

Thanks again for the recipe for the whole family!

As a result, it was this bread that became our favorite white bread - so far it does not even pull others to try, how well and stable it comes out. My favorite is with pumpkin seeds.

For myself, I chose the optimal proportions of about 200 kefir + 130 water. You almost never need to add flour. Maybe someone will find it useful - for my oven, the optimal baking mode was "large (1kg)" with a medium crust. Although the bread is less than a kilo in weight, the crust still turns out to be very tender, and the crumb turns out to be just not wet and not dry. It's just that my average is 700g, and this is clearly not enough for him - he stubbornly came out damp. Maybe this is a feature of the model - I don't know.

I also have one observation, and I want to understand whether it really can depend on this quality of bread? Since I began to bake bread in the refrigerator, I have started up an "endless kefir mug", where all the children’s underdrinking, leftovers from open packages, etc. are poured. Until the end, I never emptied it, I always pour a part on bread and then add more. Feels like the longer it costs, the more "bread" the bread. Can this be?

Ernimel, nice to hear about your successes and observations

It's nice to know that you have reached the milk mug with your "poke method". As a result, you constantly have milk in different versions, which is fermented and aged, which has a very beneficial effect on bread dough, and helps the dough rise and become airy.

I recommend that you read this material with pictures.
Using aged cottage cheese in bread dough
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=45260.0


Success

Hello everyone!
I used your recipe, I am very happy with the stove just recently, I bake wheat on kefir for the first time. It turned out no problems.Kefir poured 230 ml, and water, respectively, 100. The main mode, as you advise.


Thank you so much for the recipe!

Eat to your health!

The bread is very beautiful! But why did our roof turn into hills-mountains? What was not enough for complete happiness?

I have a stove with two knives, I think that's because of that. The gingerbread man then breaks into two uneven pieces, then the squiggle comes out from one side. I leave it as it is, do not align. I already regretted that I had chosen this model - it is more difficult to track the bun.

I have a stove with two knives, I think that's because of that. The gingerbread man then breaks into two uneven pieces, then the squiggle comes out from one side. I leave it as it is, do not align. I already regretted that I had chosen this model - it is more difficult to track the bun.

Tears the bun into pieces if a small dough is made - there is a lot of space in the bucket, but there is not enough dough, so it chases along the bucket and where it settles down for proofing there and lies one-sided!

Check the instructions for the minimum amount of flour for laying, usually 350-400 grams of flour, then the bun will be "correct".
Another subtlety: if, nevertheless, the bun breaks, we make the dough a little softer, and after kneading the dough, before the last proofing, we manually stack and correct the bun as needed, carefully - then the dome of the bread will turn out to be correct, beautiful! At this time, you can even pull out the kneading blades, the bread will turn out without a hole inside!

I have a stove with two knives, I think that's because of that. The gingerbread man then breaks into two uneven pieces, then the squiggle comes out from one side. I leave it as it is, do not align. I already regretted that I had chosen this model - it is more difficult to track the bun.

Do not worry, on the contrary, they write that the dough is kneaded better with two mixers. Somewhere on the forum they wrote that you need to set the mixers correctly so that the bread does not turn out to be two-humped. Look here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=150602.new#new

And I’m less than 500 grams and don’t put it. Precisely, I did something with a larger volume of bread, it turned out smoother, but I didn’t immediately realize. Tatyana, thanks for the tip. And at the expense of the subtleties - I have not yet reached this point. No experience with any test

Lena, thanks for the link. I am on the forum recently, I have not covered everything yet

I literally yesterday baked bread myself for the first time in a KP with two stirrers. Also not quite what I wanted it to turn out https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=17210.0
Well, the parents were satisfied with the taste of the bread, which is important. I think everything will come with experience.

I think everything will come with experience.

That's for sure! Bake more often and you will succeed!

And please tell the "teapot", if you completely replace kefir with plain water, will you get bread?

I decided to bake this bread today, put everything in a bucket of HP, and suddenly it turned out that the kefir was over. I poured mineral water instead and decided - come what may))
It looks like this. It's still hot now. Thanks a lot for the recipe!

And please tell the "teapot", if you completely replace kefir with plain water, will you get bread?

We are our own home baker-technologists, we add everything that comes across at hand and with which it turns out deliciously! You can add almost any liquid (read the Bread Ingredients section), experiment and don't be afraid!

And your bread turned out to be very beautiful!

Thanks for the recipe!

Baking in Panasonic on Basic mode, size and crust - medium. At the beginning, she did not dilute kefir with water, but the bun was not kneaded, so in the end I had to add a tablespoon. The size turned out - just a little more, and the lid would be lifted. With a strong pressure on the top, it quickly returned to its original shape!

Here I have problems with the photo, but believe me - a very cute loaf!

[How to insert a photo into your message]

Thanks for the recipe!

Here I have problems with the photo, but believe me - a very cute loaf!

I believe that it is beautiful and tasty! Bake for health again!

How to insert a photo into your message

Thank you Tatiana. But the problem is different - the camera is temporarily unavailable. I tried it with my phone - everything was dull.

Well, we are here on the forum, we will "force" you and buy a new camera. There is even a topic "which camera to buy?"

We cannot live without photos, we do not perceive recipes without pictures, we have already spoiled

I even have a special mode in my camera, "cooking". Only the device itself without a memory card - well, I don't know where 4 gigs are. They're soooooooo

There I also have my pictures, not discarded. And a new card - well, a toad strangles me, I don't need it.

And a new card - well, a toad strangles me, I don't need it.

Will come in handy again! A 2 gig memory card is inexpensive, I prefer to use small ones

You can't even imagine your happiness, play recipes with us on the forum: cooking and exhibiting is great!

I will consider.
I got HP before the New Year. I bake bread almost every day. So there is something to exhibit.

The bread turns out to be excellent, only I have already 2 years, as soon as pressed baking yeast appeared in our store, I do not use dry yeast in a bread maker, therefore I baked this bread with them (1/6 of 100 g. Sticks of St. Petersburg extras for 500 gr flour)

Thanks for the bread! Bake to your health!

Yeast is a personal question, who likes what. We have fresh yeast of such disgusting quality in our city ... so I buy only dry

[Nadyusha]

Nadyusha, excellent bread, and the holes are large

That bread is good is clear from the fact that I had to repeat it twice during the week. My people are delighted. Thank you very much, Tanyusha. It seems that the recipe is nothing special, but the result is impressive!

Thanks for the recipe! I added half a spoonful of honey and sesame seeds. The recipe is easy, the dough rose quickly enough, I take it to bookmarks

[Larysa]

Larysa, the bread looks great! To your health!
Yes, this is a simple bread, easy to perform and delicious

[Larysa]

Larysa, the bread looks great! To your health!
Yes, this is a simple bread, easy to perform and delicious

The most important thing))) there is always "sour" and it must be used, in general, Thank you again!

[Tatianyshka]

The recipe is not mine, I took it somewhere here, but the search does not find the source.
I ask you to postpone the moderator if you deem it necessary.
The recipe is similar to the recipe Tatianyshka, but there are additions-changes.
HP Delta DT-72B. Requires free flowing on top of liquid.
Kefir 300 g from the refrigerator (weigh)
Vegetable oil 1.5 tbsp. l.
Oil drain. melted 20 g
Egg 1 pc.
Wheat flour 550 g (4.3 measuring cups)
Sugar in the corner 1 tbsp. l.
Salt in another corner 1.5 tsp.
Driji (I like this word) 1.5 tsp into the hole in the center and fall asleep.
Program # 8 Buttermilk bread, 1 kg, dark crust (3h21 'total time, 25' preheat, 10 'first knead, 20' first rise, 15 'second knead, 45' second rise, 30 'third rise and 56' baked goods )
The roof is dense with a dome, but cracked.
His wife praised his taste.