Italian bread in a bread maker

Thank you! The recipe is great. True, I had to work hard until I could understand all my mistakes. But now I can even put on the timer and not worry that something may not work out. Although sometimes I even crawl at night to look at the bun and be happy.

[Admin]

Admin thank you very much for the recipe! I baked yesterday according to this recipe: I liked the bread very, very much. But, unfortunately, I could not observe the bun, I filled in all the ingredients, added a little Provencal herbs seasoning and left 50 g of flour in order to correct it in case of anything .... and , unexpectedly, was forced to leave. Therefore, she poured the abandoned flour into the HP, and returned already 7 minutes before the end of baking. She took it out and saw that he somehow skewed a little



Its kosobokost was not reflected in the taste)) But in the future I would like to get the appropriate look)) Who baked this bread, please tell me, what could be the reason? It seems to me that there is not enough fluid? Am I wrong?

Dear Admin, thank you for your patience and willingness to share your experience. I am a newbie to baking, so every tiny step I describe in this process is very important. I've been looking for your words (copied below) for several days. Now I also sprinkle my hot loaves with olive or sesame oil (sesame bread), thus I forgot that the crust can be hard
Maybe these important recommendations should be copied to the "Tips" section?

Try not to overexpose the bread in cotton, which may make the sides of the bread damp, but put the bread on the wire rack and cover it with a towel until it cools completely.
I also grease the crust of the finished bread with olive oil and cover with a napkin - let it cool now. The crust becomes soft, beautiful and shiny and tasty

Thanks again!

Thank you so much for the Tips for Beginners and for the awesome recipe! I have had a bread maker for a month and until I found this site it turned out either delicious or beautiful ...
Today I can not help but boast - - the Italian bread according to your recipe came out simply amazingly beautiful and tasty!
Thank you very much!!!

[ivy]

ivy, Thanks for the kind words

Cook your bread with pleasure and bon appetit

If you have any problems - go to the Bread section - everything is in the head, I will be glad to help!

Hello Admin! Thanks again for the recipe! He refused a bread machine, only for kneading. Here is your bread!

[ghost2010]

ghost2010, pleased - I am delighted with your bread

On the hearth, and it turned out so pretty, even! And the crumb is super smooth!

I wish you success! It is right that they started to bake in the oven, there are more opportunities and much tastier

THANK YOU!!!!!!!!!!!!

The question now arose. Just tasted the loaf of this recipe. A completely different taste and more elastic. Is it because of the form? Shaped according to your method: twisting into a roll with pinching. The pulp is large-pored, without voids.

I have already given an example: one kneading dough from one "pot", I divide it into two parts - I bake one in a form, the other with a loaf - tastes differ

Believe it - check it out

Admin !! What is the prescription weight ?? In the evening I plan to make this bread by Kroshiny's neighbor in a double form.

Admin !! What is the prescription weight ?? In the evening I plan to make this bread by Kroshiny's neighbor in a double form.

Not all bread makers have programs associated with the weight of the bread - I do not!

Therefore, we determine this ratio on the topic The ratio of the weight of finished bread and the amount of flour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=115935.0
Here, for 450 grams of flour, the weight of finished bread can be about 675-700 grams.

Admin, thanks for your reply. : flowers: Thought ...It looks like it will get out of the container, well, let it be, it has already been like this !! I will take a picture of the result.

Yes, about the loaf. Colleagues - lazy, did not bake it.

Admin, thanks for your reply. : flowers: Thought .... it’s going to get out of the container, well, let it be, it’s been like that !! I will take a picture of the result.

In order not to kick out, read the info here: The ratio of the volume of the mold and the weight of the dough for baking bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24187.0

Half an eye looked, oh-oh, there is solid arithmetic in the same place. Then, when the time comes, I will return, and today, what will be, that is, we will.

++++++++++++++++++++++++++++++++++++++++++++++++++

The white mushroom is ripe! Rose to the top of Binatoshi !! Exactly according to your method, with 2 tbsp. l flour. I'll know the taste tomorrow, as well as the cut, it's already late with us.

I try, with tea and jam from h. See, delicious bread, harmonious, neither add nor subtract. Thank you!!

and I have a wonderful bread baked! thanks for the wonderful clarifications, it's a pity that while I have nothing to share with you, here at least take a rose

[Tatiasha, z_alice]

Tatiasha, z_alice - girls bake for health and thanks for the kind words

The recipe is great! Thank you very much.

I have been baking it every day (in terms of 1 kg of bread, that is, everything is 1.5 times more) for almost a month.
I noticed the following:
It is very important how fresh the yeast is.
The rest of my products are the same (flour and sugar were bought in 50 kg bags and stored in a dry, warm room).
The first 3 loaves were baked with Pakmaya instant yeast, which expire in a month (at the end of April this year). And the dough did not rise well, it was not very tasty.
Then I bought exactly the same yeast in the store, but with a period until October 2012.
And yet another bread tore off the lid of my Moulinex 2000, it turned out to be a luxurious taste and look.

A small note. If you put sugar strictly according to the recipe, the bread turns out to be a little sweet and perfect for tea sandwiches. But with soup - not for everybody.
I have now cut the sugar in half.

[lavi2407]

lavi2407, nice to hear your feedback, thank you

Thank you for your observations and comments - it's very good that you are watching bread baking and it is good for us to know!

My mother gave me an order today: only this white oven.
Her order is the law for me !!

I also got a delicious one according to this recipe! Thank you!

[Girls]

Girls - bake and eat for health - bread turns out and you like it - IT'S SO HEALTHY

By the way, for the last week I no longer look at the "kolobok" - I put on the deferred pastries by 6 in the morning.

If the exact amount of water / flour / oil is observed, the result is excellent.
I measure everything with cups and spoons from Moulinex 2000 (cup size - 300 ml or 1 and 1/2 cups)

When converted to 1 kg of bread (1000 mode) just turns out:
Flour - 3 cups of Mulinex, shaken down to the 1-1 / 2 cup mark (topmost mark, about 5mm from the edge) - sift
Salt - 2 tsp Mulinex "under the knife"
Pakmaya Instant yeast (vacuum packed, fast acting) - 2 tsp. Mulinex "under the knife"
Sugar - 2 tbsp. l. Mulinex "under the knife"
Vegetable oil (I take odorless sunflower oil) - 3 tbsp. l.
Water - 405 ml (well, here it is already plus or minus, it is difficult to measure by marks. More often I tend to a slight plus - soft dough is better suited, but it can stick to the stove lid and not brown.)

I put it in order: oil; water; gently pour flour over the entire surface of the water so that it swims well; I make 3 small depressions in the flour at the highest points of the "slide" so that the salt / sugar / yeast does not drown before the kneading starts and does not mix; I pour salt, sugar and yeast into the grooves.
Then I carefully put the bucket in the oven and turn on the 3rd mode (French bread) with the most ruddy crust and weighing 1000; I set the time on the timer after which I need finished bread; I press "Start"; I'm going to sleep.

And in the morning I wake up from the smell.

[ROMA]

ROMA! like this now: cooling down ...acquired a round shape ... now cooled down, cut it ... This is for you, Admin ...

[ghost2010]

Father, what a handsome man it turned out What a neat whole, no words, super beautiful!

ghost2010, congratulations, beautiful!

What beauty you all get!
Now I put my bread all according to the recipe I walk I can't breathe So I want it to turn out Once others do it, then I can
Thanks everyone

Well, here I am, after long agony of choice, I became the owner of a bread machine. I doubted for a long time whether I need her at all, now I know for sure, and how!
Before the purchase, I spent more than one night on the site, rereading all the information about the formation of a kolobok, ingredients, etc. As the first experience, the recipe for Italian bread was chosen. I waited for the result with bated breath. And everything worked out !!! Admin, thanks a lot!
Here is my first bread of my own production, it seems very good for the first time

Admin, thanks a lot!
Here is my first bread of my own production, it seems very good for the first time

For the first time, it's not even bad, very good
A beautiful and even bread turned out - CONGRATULATIONS!

Thank you for the kind words addressed to me!

vikaspb, great bread! When you master the bread maker, try to bake in the oven, feel the difference! Hello PETER!

vikaspb, great bread! When you master the bread maker, try to bake in the oven, feel the difference! Hello PETER!

I will definitely try, thanks!

ROMA, also bakes in the oven, you can ask advice if anything ...

Admin, but I still have such a question: I wanted to sprinkle sesame seeds on top of the bread, but I did not know at what point it could be done. Immediately after the kneading, it seemed to be early, and then I was afraid to open the oven so that the bread would not fall off. If sprinkled at the very end, the grains will crumble. Tell me please. I think that the forum has an answer to my question for sure, but I'm not very good at it yet.

ROMA, also bakes in the oven, you can ask advice if anything ...

Try I'm not a magician, I ... learn a lot too

Admin, but I still have such a question: I wanted to sprinkle sesame seeds on top of the bread, but I did not know at what point it could be done.

I answer: we take out the dough piece from the oven (along with the baking sheet, the form) before baking, gently grease the top with a brush, for example, a beaten egg with a pinch of salt (serves as glue), sprinkle with sesame seeds - and put it carefully back into the oven for baking according to the scheme that you chosen for baking

I answer: we take out the dough piece from the oven (along with the baking sheet, the form) before baking, gently grease the top with a brush, for example, a beaten egg with a pinch of salt (serves as glue), sprinkle with sesame seeds - and put it carefully back into the oven for baking according to the scheme that you chosen for baking

I realized thanks. I'll try it tomorrow!

Admin, many thanks from a novice baker! Today I made an Italian bread according to your recipe, added chopped olives, replaced some of the water with brine from olives. For Kenwood 450 I set the mode - 3 (French bread), weight 750g, medium crust. It turned out to be something wonderful: insanely tasty, tender, aromatic. Your site is amazing. It was difficult to drive my husband out of the kitchen before, so now he has settled in it (and is worried about his figure while chewing bread) he promised to close access to my culinary sites

Admin, many thanks from a novice baker!

Bake and experiment with bread for health
Good bread for you

Tatiana, please tell me, is oil included in 270 ml of water or not? And then I have to constantly add flour to the bun, 5-6-7 tablespoons. And so by the way, not only in your recipe.

Tatiana, please tell me, is oil included in 270 ml of water or not? And then I have to constantly add flour to the bun, 5-6-7 tablespoons. And so by the way, not only in your recipe.

If the author of the recipe writes water + oil, then oil is not included in the total amount of water.

If the author wrote water + oil = liquid in the recipe, then yes, oil goes into water.

And you will always have a mismatch between flour and liquid, we have different baking conditions, ingredients, and even the weather outside the window ... boldly adjust the consistency of the dough with a bun

....
And you will always have a mismatch between flour and liquid, we do not have the same baking conditions, ingredients, and even the weather outside the window ...
....

This is understandable, but it is alarming that you have to add a lot of flour and do it all the time.

....

boldly adjust the consistency of the dough with a bun

It happens that I do not have time.
The first batch - after 5 minutes the bun is ready, the dough is sticky, but not liquid + 2 tablespoons for a couple of minutes to digest, like the norms of the bun, a little sticky
1 minute before the end of the batch, it is again very sticky + 2 spoons, but it will get in the way already in the second batch
The second batch - the cycle is repeated: Digestion, the norms of the bun, again sticky - 5 minutes of the batch passed the sticky bun
Then the bun takes flour more slowly, and putting a 7-8 spoon is scary
As a result, at the end of the second batch, the bun is not strong, but sticky, it does not look like a "chest to the touch"
In the end, the crumb is good, but the discrepancy to the master class is very unnerving, it seems if you make the bun as expected it will be even tastier.

The general principle is clear, thanks for the help, we will continue to bake.

This is understandable, but it is alarming that you have to add a lot of flour and do it all the time.
The general principle is clear, thanks for the help, we will continue to bake.

You are going right, understand that you need to learn to feel the dough, the bun itself. You will not approach the "ideal", and do not try - you must have YOUR kolobok, your dough, your own consistency, this is YOUR bread!

You can certainly strive for my master class

And you will always handle flour / water !!! since flour can be overdried today, but tomorrow, on the contrary, it will be damp (it will soon be raining) and so on ...

Good luck!

Thank you Admin BIG!
With the help of your masterclass, I immediately got bread. Delicious, beautiful bread. Thanks for this recipe. Very, very tasty bread. I bought the bread maker three days ago. And I have baked it twice according to this recipe. And I will bake again. Everyone liked it very much.
Thank you.

[Chamomile1]

Chamomile1 - bake to your health! And may the bread always turn out delicious!

I was walking around the forum and came across a link for this recipe. It was written that it always works. This bribed!

The recipe really always turns out. I already did it with everything - with cheese and onions, with adjika, with fresh herbs and just like that. Always awesome taste! Smell! .. Made with vegetable oil and olive oil, water, milk, kefir, whey. I even laid an egg once. Always soft, tender crust. In general, not bread, but a fairy tale!

Romochka, thank you very much!

That is great! Such a variety of breads turns out super!

And now we make some of the options, bread and place it as an author's bread, in the Yeast bread section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=261.0

I will wait

[Romchka]

Romchka, I thought, I thought. Of course, I really want to become famous - like, what a fine fellow I am, what kind of bread I came up with. But I think that there is no need to breed monsters. There is a basic recipe, but how do you dispose of it ... I have a rich fantasy and what will come at hand ... I hope you will not be upset and not offended that there will be less author's bread. For me, it's better if people on the topic of bread write what variations they made. If I am interested in a topic, I read it inside and out (or until that moment that interests me).
Yes, and this weekend I was faced with the fact that the same products from the same package for the same recipe give different breads. Mom came to visit, and I spoiled her. Mom was thrilled and said that she had not eaten so much bread for a long time. Delicious and inviting. The first one I made for her was Italian from you, and a day later I made her the same Italian only with cheese and herbs. Mom left happy and with the recipes ... We are waiting for the baking results.

I will wait until you are ripe before posting recipes, bake for health, treat your relatives

[Admin]

Admin, I came to thank you for your hard work and a wonderful recipe! I have HP quite recently and, honestly speaking, after reading reviews like "the first bread is lumpy" I was very afraid to bake. Moreover, she was not on friendly terms with baking in general, and bread especially. Your Italian bread was the first bread baked by me (both in HP and in life)))) And it turned out to be successful right away !! After that, I experimented with different recipes, but I keep coming back to it. Now I bake it almost every day. Thank you very much!!!

[Irina]

Irina, Thanks for the kind words! Let my works and advice help you prepare delicious homemade bread!

[Admin]

Admin, good day . Thank you for a simple and delicious bread recipe. I baked it today, I will bake it again. I will add a little flour to the bun the next time, otherwise I "screwed up".

P.S. Children have already appreciated with butter and milk.