zvezda
Quote: CroNa
it had to be done in a lower shape, the loaf should be lower and wider.
Agree!! Like mine..
eta-007
Quote: zvezda
Like mine..
Well, you are out of competition with us in everything!
zvezda
Quote: eta-007
out of competition!
And the same ... only here without your ideas in any way ..
Rada-dms
I did this several times.
It was this brick on quail eggs, maltose molasses, for sourness I added apple cider vinegar, ground corindr for flavor and a spoonful of mineral water. I put a little less baking powder.
It is better to cook in my micron for a longer time, but at a lower power. Then you can get higher bread. This one cooked at 540 minutes five.

Microwave bread in 3 minutes

eta-007, Svetlana, thanks for the recipe, I will definitely try to cook it exactly according to your recommendations.
Now the eggs are just over.
zvezda
Rada-dms, Olenka! And you can have a more detailed recipe ,,, Svetik, will you solve it ?? !!
Plyushkin @
Oh thanks, I love experimenting with microwave baking. And yes, the situation is very familiar: the bread is already in x \ n, but it will be in an hour, we must now. By the way, I have another option in such a situation: either unsweetened and uncomfortable waffles in a waffle iron for corrugated waffles or pinch off a couple of koloboks from a bread machine from the kneaded dough (if, of course, she has recently kneaded bread), spread them into a cake on a board with a drop of butter, with my hands , without a rolling pin and bake a couple of cakes. My x \ n is designed for a kilo of bread, I knead a lot of dough.
And I will definitely try the bread, especially since I love rye pastries on kefir. Some baked goods even benefit from microwave cooking. For example, I only bake a mega-chocolate cupcake in a microwave oven (not a cupcake in a mug, I just don't really like it). Dessert "snowballs" are much better in the microwave than on the stove. The biscuit in the microwave turns out pale, but quickly and without crusts, ideal for smearing. And I really like the nutty cake without flour.
eta-007
Rada-dms, Ol, I was thinking about apple cider vinegar. In such a small amount of dough, it probably needs a few drops. Please write your recipe. Of course I won't buy quail eggs for the sake of this bread, but can I just increase the amount of other products to the usual chicken? I'll take a look.
Although I will definitely not dance with tambourines over this recipe.
How he was born in order to quickly invent, "something that cannot exist in the world at all," so let it remain.

zvezda, Olchik, has already asked Olya to write a recipe.

Plyushkin @, Flax, my homemade bread dough is not perceived as bread.
They are visualists. Give them something like that.
And in micra I cook a lot. Especially the pastries on the crisp plate. This is lovely! I have a micra without a rotating tray and the baking sheet becomes huge. The biscuit is only in it.
natibor
Quote: eta-007

The biscuit is only in it.
Can I have a recipe for a biscuit in a micra? Very interesting
eta-007
natibor, Nata, I'm primitive, like a charlotte.
3 eggs, 1 cup sugar, beat well white and 1 cup flour with 1 teaspoon baking powder and vanilla, stir in with a spatula without fanaticism. Hell, it seems about 10 minutes, but I don't remember exactly. We need to check. Or search the website for microwave recipes.
Elya_lug
Rada-dms
Quote: zvezda

Rada-dms, Olenka! And you can have a more detailed recipe ,,, Svetik, will you solve it ?? !!
Yes, what's the recipe, interfered with what I wrote. If I do it again, I'll weigh the ingredients and bring them. But soon I will not bake, now I have started new leavens, I bake with them.
A little apple cider vinegar, 1/4 tsp. somewhere, since I don't like unleavened bread on rye. But perhaps my kefir was not very sour. It is better to take sour kefir here.
I did it with baking soda, smelled very much with baking soda and even bitter, perhaps overdid it with the amount. The baking powder also needs to be selected so that it looks like a simple brown bread, and does not smell like rich odorant. In general, play around yourself, your bread taste can only be found experimentally, as the author of the recipe did.
And I always keep quail eggs in stock. It is very convenient to use a small egg for a talker for greasing pies and breads, add or decorate it to a salad.
Thanks again to the author. I sent a recipe to a friend in Laos, sits in a room with a micron and suffers from a lack of bread. Maybe he will find rye flour from the Russians from the ship.
eta-007
Quote: Rada-dms
Sent a recipe to Laos to a friend
The recipe walks the world! In Spain already, now in Laos!
Bakeries of all countries unite!
sleepyhead
Good day. I have no milk and sour milk from the word "almost never". Because there is no physical opportunity to go to the store often. And I wanted this bread. Thinking what to do ... and decided to add citric acid - 1/3 teaspoon. And instead of milk, I added powdered milk and water. The bread turned out. I liked the taste. Now, maybe today they will buy kefir for me, cook it with kefir, compare and then sign off, tastier with kefir or the same. Thanks to the author for the recipe. Because often I have a problem with the lack of purchased bread, and I don't always want to bother with a bread maker.
eta-007
sleepyhead, Svetul, what a fine fellow you are! So we will soon, with joint efforts, from the water straight from the tap, we will learn how to bake it!

Means powdered milk and lemon. And the malt? Klala?
sleepyhead
Quote: eta-007
Means powdered milk and lemon. And the malt? Klala?
Yes, I put the malt, but the chicory - no. You can also try instant coffee instead of chicory.
eta-007
sleepyhead,
Quote: soneyka
You can also try instant coffee instead of chicory.
No no no! Only if the coffee is the cheapest, nasty and practically odorless. I think no one buys it. Like, once I was "presented" by the Ambassador Platinum. A rare sublimated filth. But for touch-up it will do.
Ibid, Light, chicory - only for the authenticity of color.
sleepyhead
I made bread from kefir. The taste is slightly different, in the first version there is more sourness from lemon, and in the second - a little more creamy taste from kefir. But delicious bread is both.
eta-007
sleepyhead, Light, I'm so glad the recipe came in handy! Often you won't eat, but occasionally, it's a lifesaver!
Chef
Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Ilmirushka
eta-007, Svetlana, well, with an award to you, Setik!
Prus - 2
Sveta, with a reward! The recipe is sooooo interesting! Certainly different from regular bread, but sometimes a similar taste is found in the store. So - if there is no bread at home, but urgently needed - completely and completely! I made a double portion to try, tried a piece, but there was a lot of other bread at home.
eta-007
Lucumon, Ilmirushka, Ilmira, Prus - 2, Lyuba, thank you for your congratulations! Unexpected but nice! I love everyone, kiss everyone!
zvezda
Quote: eta-007
Suddenly
Very much even expected ,,, a gorgeous recipe that is already walking around the world !!
Congratulations
eta-007
zvezda, Thank you, Olenka!
Yes, the recipe has moved from the category of elite to currency

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