Italian bread in a bread maker

[Tanechka]

Tanechka, to the health of you and the kids, the main eaters of bread

Yes, there is such a thing, the hat was blown off a bit, but all the same, it turned out to be a beautiful bread!

The bread is so delicious and beautiful! And very easy to prepare.
Thanks for the recipe!

This baked for a friend))). While I train with loved ones, I distribute the results of experiments left and right.

And that's right, to train with relatives and friends. But the practice will be rich

Bake for health, exercise

Admin (in the world Tatiana)!
Thanks for the beautiful bread. The taste has not yet been appreciated, because under the towel he lies, resting.
I am sure that such a beautiful bread can only be delicious!
I did everything strictly according to the recipe, except for.
1. First grade flour, therefore added 15 ml. panifarin, minus the same amount of flour. I only got hold of Panifarin yesterday, so it was interesting for me to test it in action.
2. Yeast. Dry active Ashanovsky “for every day”. Activated according to the instructions for them. Instead of throwing them dry in the oven. And, apparently, I will continue to do so, with the exception of the delayed start.
3. At the moment of switching the oven from lifting to baking (Panas 2500, mode "main bread", the size and color of the crust are medium), I opened the oven lid and with a brush anointed the top of the bread again with olive oil (brought from Montenegro, rustic) and sprinkled with sesame seeds ...
And here's the result:

Yes, Sergei, the bread is really handsome! Pleased with bread, thanks!

the bread is really handsome!

I haven’t seen such tall bread for a long time!
I wonder if this is how panifarin worked, or did the activation of the yeast have that effect?
I have recently ruled out yeast altogether. Only with his leaven did he try to bake everything.
But recently I read an article on the internet about the fact that people were in vain against store yeast. They are not so scary and harmful. On the contrary, they are good, white and fluffy. And everything is so reasoned there. Beautiful scientific words about biotechnology and laboratories, etc.
In general, this article made me slightly change my opinion about shop yeast.
And I, after feeding my sourdough, poured it in a thin layer to serve clean and put it on the upper shelf of the kitchen for drying.
Taking a break from my starter life ..

A good proofing of the dough is greatly influenced by the activation of the yeast, it starts to work!

Nothing bad will happen to the leaven: it will dry out and put it in a jar and, if necessary, restore it and you will bake bread again

Good luck, good bread to you!

Thanks for the support. I think so too. And the sourdough went on vacation after drying ..

After almost a year and a half, I came back with another thank you. I experimented. I baked different kinds of bread, with various additives. And sweeter and sharper with onions or garlic. But ... This bread turned out to be the best for us. I bake it constantly. And he doesn't get bored. Always an excellent result. So, thank you very much for the recipe for this bread.

Yes, really the simplest bread in terms of a set of products, but it bakes well almost always

It's nice to hear that your bread turns out well and pleases you with its taste

Bake and eat to your health!

Today I baked this bread ..... SUPER !!! I just added a tablespoon of Italian herbs kamis seasoning to it, after mixing them with oil. The smell was breathtaking. I want to try it with ground pistachios and olives. Thank you so much for the recipe !!!

Admin, how could I not have noticed this wonderful bread before .. ?? Yesterday the bread maker gave me such weightless and delicious Italian bread ...It tastes like French - you can safely bake it and at the same time save time - not 6 but 4 hours. Didn't add anything. I fell asleep and forgot for 4 hours. I think he will be among the favorites ... Thanks again

[Svetlana]

Svetlana, THANK YOU!

Sveta, if you delve into the depths of our recipes on the forum, you can find so much good, but forgotten

A good and simple bread recipe, bake for health

Thank you Admin for your recipe! Delicious bread !!! I baked it several times, used different oil, flour from different companies and always had an excellent result.

[space-girl]

space-girl, bake to your health! A good version of the bread turned out

Admin and thank you! : flowers: Only baked, and half of them have already been reduced. I will definitely bake some more! Such a weightless crumb, airy. Even hot is cut well. For me, better than French and faster.

[MAMIK]

MAMIK, I am very glad for you that everything worked out and everyone liked the bread

Bake for health, my bread recipes are all verified, the bread should turn out good

You are my sorceresses! My first-born didn't work So I tried ... I re-read everything, everything (and even printed it out and hung it in front of my eyes) The smell is fabulous, the children ran around the bread machine with impatience This is what it turned out




Gingerbread man examined and touched. According to the description, I guess that the error is "not enough liquid". Tell me please!!! Tonight I will try again, I don’t want to repeat this experience .... Can I change the flour? I have Extra ...

Give here the bread recipe, what and how much and how they measured

What didn't you like? The bread is high and beautiful! The barrel is cracked, what's stopping you? Sometimes a crack does not depend on the recipe of bread and a bun - but on the baking conditions, proofing, it is already necessary to learn how to monitor the baking.

Crumb inside - difficult to understand yet, most likely you cut the bread hot and jammed the bread. This cannot be done! You need to wait until the bread has cooled to room temperature, then the cut will be beautiful and normal

Give here the bread recipe, what and how much and how they measured

What didn't you like? The bread is high and beautiful! The barrel is cracked, what's stopping you? Sometimes a crack does not depend on the recipe of bread and a bun - but on the baking conditions, proofing, it is already necessary to learn how to monitor the baking.

Crumb inside - difficult to understand yet, most likely you cut the bread hot and jammed the bread. This cannot be done! You need to wait until the bread has cooled to room temperature, then the cut will be beautiful and normal

Admin! Pretty! I took the recipe from the first page! Italian bread. Only without additives did

Wheat flour 450 grams
Water 270 ml.
Olive oil 2 tbsp l.
Salt 1.3 tsp
Sugar 1.8 tbsp. l.
Dry yeast 1.3 tsp

But I really couldn’t resist cutting the breads hot .... Did I really ruin the whole picture like that in one fell swoop ?!

So from the photo you can see that the crumb is beautiful and even - but they spoiled it by cutting it hot

Bake again and cool the bread until cold, then you will see a real crumb of bread.

And watch the consistency of the dough, the bun, the flour / liquid balance, if necessary, add a little flour or liquid to make the dough soft.

So from the photo you can see that the crumb is beautiful and even - but they spoiled it by cutting it hot

Bake again and cool the bread until cold, then you will see a real crumb of bread.

And watch the consistency of the dough, the bun, the flour / liquid balance, if necessary, add a little flour or liquid to make the dough soft.

Admin! Thank you so much!!! Well, you know how to both support and cheer up and point out mistakes so gently! (I draw conclusions from the forum ... I've read a lot))) I'll try again in the evening

Thanks for the kind words! Bake to your health!

Admin, good afternoon! Thanks for the wonderful recipe! Hell repeatedly! With different variations, Provencal herbs, garlic sesame salt and seeds, I now decided to experiment with pressed yeast.Is there a difference in the taste of bread or are they not looking for good from good? I can't figure out the technology of their bookmarking. Do I need to make a dough or just dilute with water? and also according to the sequence of laying the products, here they write that you need flour in water, and vice versa in the instructions for HP. Is it possible to break it (I'm afraid to spoil it). Thank you!

Good day!
And thank you for your feedback!
I'm afraid to talk about tastes, we have different tastes - you need to try it yourself, then it will be clear.
If you put compressed yeast in the dough, then take at the rate of 2 grams of yeast per 100 grams of flour, or according to the recipe for 450 grams of flour, about 9-10 grams of fresh yeast.
It is better to pre-dilute yeast in a little warm water to remove lumps. If you need to activate yeast, then read here "How to check and activate yeast?" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=140919.new.html#new

If you start baking immediately after setting the ingredients (without equalizing the temperature and timer), then the principle of setting the ingredients does not matter, the batch starts immediately.
I prefer to lay first liquid, then flour and dry - this is how the kneading starts better, and it is easier to stir when the flour is poured into the liquid.
Check out this topic "Wheat flour gingerbread man (master class)" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49808.0

Good luck!

Thank you very much! useful information. made sure I was doing it right!

Thank you. Everything worked out the first time. Nice bread.

Thank you. Everything worked out the first time. Nice bread.

And thank you! bake to your health!

I just realized that I needed to change the flour. Cheap flour of the first grade gives not very tasty bread.

I just realized that I needed to change the flour. Cheap flour of the first grade gives not very tasty bread.

Well, it's like someone! Many people specifically add bran to the dough in different quantities, and different types and varieties of flour are selected.

You just need to choose the flour and recipe for YOUR bread, according to your taste. You need bread to be hungry

I replaced the flour with a more expensive one. The difference is 7-8 rubles. It affected the taste very strongly
Now the taste matches the appearance.

And I bake from the most ordinary, bakery is also delicious

I took the cheapest one in five or Auchan. 35-37 rubles per 2 kilos. Like the first grade.
Now I tried to take Extra, the highest grade, a little more expensive. The taste has changed and strongly.
Although baking bread is a delicate matter, a lot of what the taste will depend on. I started with flour.

I took the cheapest one in five or Auchan. 35-37 rubles per 2 kilos. Like the first grade.
Now I tried to take Extra, the highest grade, a little more expensive. The taste has changed and strongly.
Although baking bread is a delicate matter, a lot of what the taste will depend on. I started with flour.

Bake for health and share your impressions with us - it is always interesting to read your reviews and opinions about bread

Admin, I've been baking bread according to your recipe for three years now, since the purchase of the bread maker and for which many thanks to you.It became basic for me, the recipe was learned by heart for a long time, I can change the composition of the liquid, additives, flour varieties, a little more salt or sugar if you want but the base of most of my bread is this recipe! The truth has long since switched to baking in the oven.

[Simochka]

Simochka, THANK YOU!!! The easiest and most optimal bread option available for any bread machine

How clever you are that you bake bread in the oven, bread has a completely different taste and aroma - it's worth it!

Thank you very much for the recipe and explanation! canopy often bake this bread. There is a minimum of body movements, and the result is impressive.
And you can ask ... I accidentally bought cereal instead of whole grain flour. This is a complete set of all types of flour (and wheat and buckwheat and rye and corn) and 5 cereals. Which of your recipes can be used to bake bread from this flour?

Thank you very much for the recipe and explanation! canopy often bake this bread. There is a minimum of body movements, and the result is impressive.
And you can ask ...I accidentally bought cereal instead of whole grain flour. This is a complete set of all types of flour (and wheat and buckwheat and rye and corn) and 5 cereals. Which of your recipes can be used to bake bread from this flour?

Thanks for trusting my recipes
I would like to first know what the percentage of different types of flour in the main composition. If the dominant amount of flour (over 50%) is wheat flour, then it is possible to bake according to this recipe, on the main program.
Be very attentive to the recommendations at the beginning of the recipe, according to the ratio of flour and water, the dough should be soft, as in the photo in the recipe.

I wish you success!

Now you imagine that there is no percentage. Not specified: - \ I will definitely try this recipe. a lot of flour. as much as 5 kg. now we need to bake from it.
And another question, I accidentally turned off the notification function. How to return everything to its place ... do not tell me?

Go to your profile and check the boxes next to those you want to receive

Thank you!

Tanya! I baked this bread from my mixed flour. It turned out to be excellent! fluffy-scented! Thank you very much!

Tanya! I baked this bread from my mixed flour. It turned out to be excellent! fluffy-scented! Thank you very much!

Fine! Bake for health!

Everything worked out great, only the first time the bread almost ran away (I had to put it in the oven). But the second time I slightly reduced the amount of flour and yeast and the bread turned out SUPER !!!! Thank you, Tanya!

Thanks for the recipe. The first time it turned out

According to this recipe, I baked my first bread! It turned out just great! The first time I added a spoonful of flour, the next time everything was strictly according to the recipe, gram per gram and the bread turned out to be even higher and porous! Thank you very much!

Girls, THANKS! Bake homemade bread to your health, it's a good job!

Tanya, I also bake your bread regularly! Thanks!
And I would like to ask, what other bread from your huge list can be baked from mixed flour? I told you above. that I accidentally bought flour, where everything is in the composition! But it turns out with difficulty to fit it into any recipe

And I would like to ask, what other bread from your huge list can be baked from mixed flour? I told you above. that I accidentally bought flour, where everything is in the composition! But it turns out to be difficult to fit it into any recipe.

What is "mixed flour"? Is this flour mixture in the bag already ready? Then read on the package how to dilute this mixture, how much water to add, and so on ... and bake in a x / oven. Keep an eye on the bun.
I do not bake ready-made mixtures, I do not like various "additives" in mixtures.

Yes, I also do not like such flour, I accidentally bought whole grain in the super. The recipe given on the package is not at all suitable.
You advised me to bake according to this recipe, which I do and it turns out great, I replace part of the white flour with the national team itself.
I thought so. what else can any of your recipes adapt to this flour. But ... if you don't know, ok, I'll take a chance