Italian bread in a bread maker

SSV I just advise you to go through Roma's bread recipes you won't be mistaken, ALL are tasty in their own way
Good luck to you.

Hello everyone. The stove is already a year old, but I was able to register only now. I baked Italian bread from Admin, very tasty! I put it again. Thanks for the recipes!

I took this recipe as a basis and add whatever I want to it. And onions, and cabbage, and powdered milk, etc. Thank you very much

Tell me, I have LG, baking time is either 3.40, libre 4 hours, will it work or not? At what time to bet?

For this recipe, the Main (basic) mode is sufficient at 3.40-3.50 time.

Watch out for the kolobok

yes, so today I decided to try this recipe, baked only four times and only one of them turned out to be mustard, let's see how my baby can cope with Italian and can I help her, well, all the products are included, the kneading has started, the flour is not I add the bun, in my opinion, it turned out to be somewhat tight, and he will not rise on Vernik, I will wait.
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Well, here's my hlubushek for you, according to your recipe as a fkus and in siren I don’t know yet, I just took out a photo and immediately

After such a photo, I went to pour the ingredients into the bucket ... What a handsome, proud, plump, festive .. I'll unsubscribe at night .. I added 1/3 cup of bread maker seeds ... where I see tiny dough sticks. I add a little more flour to all the recipes, do the stoves really require different proportions? strange
I did it, a nightmare, just above the matchbox) I wake up - I will show)) but funny)

One of my favorite breads, I baked it very often in the summer. I decided to bake Friday, it turned out the same "crocodile" as Shurshun's. On Saturday I changed yeast, butter and flour - everything is the same ((But I was from the first loaves and how gorgeous it was! I was terribly upset ((

Good day to all. So I became the happy owner of a bread machine a few days ago. So far I have baked only Italian bread from Admin 3 times. The first time didn't work out. (Then I realized where I screwed up) The second and third time it turns out already a good and cute bread. The only thing while trying to adapt to the ratio of flour and water. I changed the recipe for 1000g. The second time, when I baked everything strictly according to the recipe, the bun turned out to be very tight and did not stir, I had to add water at the very beginning. Then it turned out to be an excellent bun and bread. I baked the third time - I reduced the flour by a little and added a little water, all the same it turned out to be a very tight bun, which was not even stirred. I had to add water again along the way, after which I again got a good kolobok and bread. Next time I'll try to reduce the flour even more so as not to add water during the process.

It's nice to read your observations and efforts and understanding to achieve a high-quality kolobok

But I want to remind you that x \ n best of all kneads the dough no more than 500 grams of flour, since such a bun has enough room to rotate, beat it, and there is enough space in the bucket to raise it - it does not expand closely, and this is very important and will give quality dough and bread.

See for yourself and compare several kneading and baking options.
The optimal amount of flour is 350-500 grams of flour.
It is better to always bake fresh bread and often

Today I put in Italian again. After analyzing all the products, I realized that the matter (truth) is in water (wine). In the summer, I baked this bread in the country, I used bottled spring water. And in a city apartment I have an osmosis filter, like that ...In short, all the breads are still baked either in milk, yogurt, cottage cheese, or in potato broth. And the last two times on the same filtered water. Today I put the bread on potato broth. I called home, they say the bread went up)))

Thank you for the recipe! The bread turned out to be just lovely, I even tried to get out of the bucket. I could not resist and at 23.00 "I had" to eat bread Vkusnyatina!

Hello!
Today I joined the ranks of bakery bakers.
The role of my first pancake was played by this wonderful bread
Many thanks to the author for the first pancake is not lumpy.
I have a question for experienced bread-eaters: should fresh homemade bread crumble more than store-bought bread or something with flour?

Thanks for the kind words

The quality of the finished bread depends not only on flour, but also on all other components of the dough. This is written in detail in many topics about bread.
First of all, from a lack of fluid.

Read the forum and bake delicious bread

Admin, thank you so much for the recipe, I have had a bread maker since January, the first to bake your bread was amazing! I experiment a little, but my husband always demands exactly this bread and demands to tie up with experiments!

[Admin]

Admin
Yesterday I baked bread according to your recipe !!!
everything is successful only when kneading still had 2 tbsp. l. add flour .. the bun turned out super-duper and rose very well. Yes, I also added cheese to the bread !! It turned out DELICIOUS !!
thanks for the recipe!

and in the oven, if baked, will it be good too?

and in the oven, if you bake, will it be good too?

Why not? The bread will be even tastier, more fragrant

well, now it's just my mother-in-law's favorite bread !! What else I did, I bought fresh rosemary, cut it and poured it with olive oil, the smell of wow ... and now I add bread to this!
try it !!!

AdminThank you very much. the recipes given in the recommendations for my bread maker are not finalized to say the least. I tried your recipe on the 4th and finally the bread turned out to be good and tasty. Thanks again!!!

This is my very first bread, I chose this particular recipe. Somehow he did not rise as high as yours, respectively, and the crumb is not so airy, but still tasty, my husband approved.
I have only one question - maybe I really didn't see this in the discussion, then I apologize for repeating - what size of a loaf is this dosage? I put L

[Annajour]

Annajour, smart girl who baked the first bread

The size of the bread is determined by the amount of flour laid. Look at the recipe for the total amount of flour (all flour of different varieties) and compare with the indicator in the instructions for your c \ n.

Always be guided by the KOLOBOK !!! The photo shows that they put in a little more flour than the bun asks for - it is clear that the crumb turned out to be cool
But still you have it ahead, go for it

I bake bread (all) on whey in the French bread mode, though a little longer, but the result pays off

Good evening! So I was going to try to bake bread for the first time and immediately ran into difficulty - I have a 300 ml glass in the kit for the stove. Since the scales have not yet got hold of, you will have to measure everything with a measuring glass. How to measure 450 g flour? As far as I understand, the accuracy in the weight of the ingredients is the success of the baking. Can someone tell me?

Good evening! So I was going to try to bake bread for the first time and immediately ran into difficulty - I have a 300 ml glass in the kit for the stove. Since the scales have not yet got hold of, you will have to measure everything with a measuring glass. How to measure 450 g flour? As far as I understand, the accuracy in the weight of the ingredients is the success of the baking. Can someone tell me?

Baking success - knead the dough correctly, get a good bun

Calculate: if the glass is 250 ml. enters about 150 grams of wheat flour, then a 300 ml glass will enter about 180 grams.
(300x150: 250)

If you need 450 grams of flour, then 450 grams: 180 grams = 2.5 cups of 300 ml.

School curriculum course by proportions

[Admin]

So I baked my first bread in my life! I did everything according to the recipe, but the functions in my bread machine are very different from the oven Admin: there are more cycles and they are shorter in time. Due to the fact that the kolobok did not see two kneading knives in the oven, the knives divide the dough into two parts. The crust is crispy, but slightly lighter on the sides and base, convex. The bread has not yet been cut - it is cooling down on the wire rack. I really hope that the crumb will not be soggy.
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Admin, the bread according to your recipe is just yum! Both outside and inside, the crumb does not crumble, does not fall apart, is perfectly baked. Thank you very much for the recipe!
Py Si: this despite the fact that I baked for the first time in my life!

Hello! I have been reading you for a long time, I registered recently, sorry. if I do something wrong, I am many years old, with a computer on YOU. Many THANKS to your site. loved the kitchen, learned how to bake bread correctly and tasty. before that 7 years baked stupidly according to the instructions. Now I have changed the HP, I'm just happy! ROMA, your Italian is our favorite bread. Thank you!

[Sam / Queenie]

Well, I got to him. Ingredients almost like a French uncle Sam / Queenie, only there is sugar. Therefore, I put on the French mode. I baked on a timer (I stayed at home), so I haven't tried it yet.
I have two questions:
1. And if the regime were the main one, would it rise higher? And then I have it much lower than the French ... It turned out much lower, due to the addition of sugar? Wonderful ...
2. How does Italian (in our understanding) differ from French?

This recipe is already 2-3 years old, who called the bread so - I can't know

And I also don’t know how natural French or Italian should look, and how they taste. Apparently the names are purely arbitrary.

I bake this bread in water - the result is always good.
I bake on the main mode 3.50 by time.

can you add fructose instead of sugar ?? if so, how much? after all, it is twice as sweet as sugar .... in principle I don't eat sugar and how to dry flour correctly? if she is dead?

can you add fructose instead of sugar ?? if so, how much? after all, it is twice as sweet as sugar .... basically I don't eat sugar and how to dry flour properly? if she is dead?

You can add both sucrose and fructose and honey. Honey in the same amount as sugar.
Fructose in quantity, how much sweeter it is (times), I don't know. And then there is only 1 tbsp. l of sugar, which is needed for the yeast to work, and not for the sweetness of the tongue.

Spread flour at home near a heat source, sprinkle on paper, let it lie down. If the flour is not completely raw, open the bag, let it stand, the kitchen is warm from the stove, it will gradually dry out. If the bag is paper by the flour, it will dry out through the paper anyway.

[Admin]

Admin, I am to you with HUGE gratitude for the recipe!
I started baking your bread a year ago, then I taught my husband too. Since then, I have not mocked the recipe, combining flour like this:

Plain flour: whole grain - 50: 50
Ordinary flour: buckwheat / or pearl barley / or spelled, etc. - 80:20.
Plus, of course, additives: 2-3 table. tablespoons of germs or ground flaxseed.

Recently, I often replace water with stewed or boiled vegetables along with vegetable broth. The vegetables are ground with the blades of the machine, and there are no pieces in the finished bread. It began with what remained in my refrigerator in a jar of peppers fried in vegetable oil. For several days they allocated a certain amount of "juice", and I’m the whole thing instead of water I poured cotton into a bucket (only topped up a little water to the required volume). The ratio of peppers: juice / water is approximately 50:50. Then I poured dry ingredients, well, I watched the bun. The bread turned out to be excellent, "brownish" in color, the roof is perfect, the taste of peppers is slightly-moderately expressed - the family was delighted

I continue to experiment - now I often add cauliflower or broccoli cooked until soft, and vegetables take up 60-70% of the total amount of liquid.They are not felt in bread, but, I hope, they give it their valuable properties.
Every time I have a whole grain / rye mode, 3 hours 50 minutes, the bread of the maximum weight for the oven is about 1.3 kg. I do not take it out of the stove right away, I keep it after turning it off for another 30 minutes to soften the crust.

[tinaff]

tinaff, it's nice to hear that everything works out for you and you like to bake and experiment with products and not be afraid at the same time This is a very good quality for us - do not be afraid !!!!

Thanks for the kind words

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

[Admin]

Admin,
And thank you, and for the wonderful site too - I live far from my homeland, but, largely thanks to the site, I feel a warm, kind connection with her.

And yes, I used to always wrap bread in a towel after baking, and then it seemed that the combination "leaving in a bucket for a short time and then wrapping in a towel until it cools down" works better. I did not smear with oil - I will certainly try, thanks for the advice!

Sincerely yours,

Using this recipe, I made my first bread in KhP. I put it according to the recipe - flour in water. It turned out great. Thanks for the recipe

Using this recipe, I made my first bread in KhP. I put it according to the recipe - flour in water. It turned out great. Thanks for the recipe

, nice to see you on our forum

I am very glad to hear that you have got bread, bake and eat to your health

I baked bread, only with fresh yeast, added Italian herbs and dough in a bread machine for "yeast dough", and baked goods in the oven. Thanks for the recipe. 🔗

Oh, what a bar it turned out, beautiful And delicious, I hope

Admin, very tasty, so tasty that it's time to order a "memorial service" at the waist. Usually they eat food with bread, but today I eat bread without food.

Well, it's not for long.Usually, after bread acclimatization, we start eating bread normally, for granted Wait a little - it will pass

[Admin]

Admin, so two years have not passed, this is already chronic. And it's all your fault, with your delicious recipes.

[Admin]

Admin, so two years have not passed, this is already chronic. And it's all your fault, with your delicious recipes.

That's right - first you follow me "Help, it doesn't work ...", then come "Help, the skirts don't fit ...."

So I turned out to be not a bad mentor, so I learned how to bake delicious bread

Bake and eat for health

A totally versatile recipe! I took it as a basis and added everything to it! Baked with raisins, with chocolate and nuts, with orange peel - as the advertisement says, a consistently excellent result! Now I also want to try with poppy seeds and candied fruits. And maybe then something else will come to mind. The main thing is simple and sooo delicious! Thanks to the author !!!

[COGT]

COGT, thanks for the tip

It's just that in this recipe all the components are correctly selected, very simple, the bun is worked out

In general, you are great! because you do the kneading and the bun correctly - and everything works out very well for you

Yes, I keep track of the kolobok every time, that is, I just stand over the stove during the whole kneading process. Experience is still not enough, my stove is not even a month old. But the process is so exciting!

Admin, a question for filling. Today I once again baked this bread and for the first time the roof remained almost white, although the bottom and sides were ruddy. I always put the crust dark, we like it better. What happened this time, I do not understand. Tell me!

Great recipe, everyone liked the bread, thanks!

Great recipe, everyone liked the bread, thanks!

I really didn't expect that you will try my bread too

Nice to hear - bake and eat for health

Admin, thank you very much for the wonderful recipe. I've tried a few Italian ones, but this one is the best. I have been baking it since spring and my husband basically only orders it. Sometimes I add something to it, experiment. In general, it became the main one. It turned out to be very harmonious with red caviar.

[Cindy]

Cindy, Thanks for the kind words

You are right, this is a very optimal option and simple, affordable, and takes different supplements

Bake for health

Thank you very much, once again from the whole family.
Please share your favorite supplements.

I found a photo of this first bread. It is cut and eaten again, well, very hot.