Sandwich (toast) tin bread (oven)

Sandwich (toast) tin bread (oven)

Category: Yeast bread

Ingredients
Wheat flour	550 g
Powdered milk	30 g
Water	300 ml
Fresh milk	50 g
Fresh yeast	20 g
Sugar	20 g
Salt	10 g

Cooking method

• I bake in the oven, the spirit from such bread is an order of magnitude thicker and breadier, but I knead everything in HP.
  
• Put everything in HP (yeast in warm water, salt after the yeast and after the start of kneading, after 10 minutes, you need to let the yeast saturate with moisture and start working), mix everything in a mode that mixes everything. Leave to ferment for 1 hour.
  
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• After an hour, shape and place in a greased mold. Let the distance be 1 hour. The loaf is large, please take into account and it rises more than twice, calculate the size of the form. I was too lazy to run with two forms, so I baked a "mushroom". Sugar is put into the dough not for sweetness, but just for the yeast to work, which performs it with a bang and raises the bread at a reactive speed.
  
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• Sprinkle the long piece with water and bake in the oven for 15 minutes at 230 degrees and 15 minutes at 210 degrees. Degrees are for convection ovens. For whom the usual - increase the temperature by 10. That's it.
  
• It turns out that factory forms for bread are made of aluminum (or aluminum alloy), they are soft (metal is easily wrinkled) and nothing sticks to them. I just grease it with oil. I ordered more.
  
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Note

Very simple. The most common yeast bread. It is very reminiscent of French: the same neutral, with a thin crispy crust. Incredibly fluffy crumb. This is bread that is made in between times. Today I was sorting out the deposits in the kitchen (from books, clippings, things, dishes, freshly bought trinkets, etc.). I ditched the whole evening on this canoe (I don't have a kitchen, but a chest with fairy tales, which you just can't find), but I have bread for breakfast in the morning. Because it takes a few minutes to make it. Kneaded, fermented, molded, allowed to distance - bake.
You are ready for the attacks of hungry household members.

Ignore the "chic" form in which the bread was baked. This is a real world-class factory uniform. I bake black in them. There are two more, those generally smoky to horror, but the bread pops out of them at once. Then I got used to the white oven in them - I like the shape of the loaf, familiar from childhood. We used to sell Krapivensky bread. There is such a historical place in the Tula region - the village of Krapivna, very old. It was the center of the life of local people until the revolution. There was a Krapivensky district, and the buildings of the noble assembly and other architectural monuments are still preserved in the village. So the bread baked there was extremely rare on sale (the production volumes were small, there was only a shop that provided the needs of the villagers) and had just such a loaf shape. They grabbed him as soon as a car arrived from the Krapiven bakery. And we, as children, ate it warm, tearing off pieces with our hands. Until now, we, local residents, as a very high praise for some bread, say: "Like Krapivensky!" I apologize for such a lyrical digression - a vivid childhood memory ...

Handsome, then what, eh !!! I can't take my eyes off.

And if you bake in HP (well, I don't have such a form, although I really want to), I think it will work out.

Of course it will. Only the smell will be slightly more "watery". After all, the oven gives the crust a special taste and smell.

I didn't even expect. what you like. On the contrary, it seemed to me that I had baked some kind of stuffed animal with a "hat".

And what size do you have, otherwise I have a similar one, but I'm afraid it will be small

This is a factory-made bread pan. Remember the size of a standard store-bought black loaf? This one is the same.

24cm long, 12cm wide at the top and 11cm high

If there is no such shape, you can divide the dough into two parts.

Form the second part of the dough into a round hearth roll and bake next to the form. Otherwise, the dough will stop while waiting for its turn.

Or immediately reduce the recipe by half. If the scales are in 1 gram increments, everything will work out fine.

[Scarecrow]

Scarecrow, your breads are handsome !!!
My husband saw them and said: "I want the same one!" I even went to my mother's house, asked for a baking dish (my mother used to bake bread herself, but now her age does not allow her ...).
And here is my first bread in the oven according to your recipe. I reduced the recipe by 1/3 - I was afraid that the bread would come out of the mold, since mine is a little smaller than yours.


Of course, before such ideally beautiful breads as were shown here, I still feel like the moon, but ... I will try
And for some reason he didn't want to jump out of the mold ... And somehow he got a little too much fried - probably, we need to reduce the temperature in the oven ...

Yes. or temperature, or baking time. But he jumped out! The uniform was probably well washed and lay waiting in the wings. So, I don't wash the bread molds. On them, such a fatty film is formed - the hlsb then jumps out from there.

... I don't wash the bread pan. On them, such a fatty film is formed - the bread then jumps out at once from there.

Well, I read it late - I already washed the form, and even cleaned it with a cleaning agent ... For some reason, I decided that it did not pop out because of the plaque on the form. Eh, Semyon Semyonich head....
This morning I tasted bread - delicious!
Crispy crust, delicate crumb, delicate aroma !!!
Natasha, THANKS!

Natasha, good afternoon! Tell me, please, and if I put it in a bread maker - will it come out in fast mode or do you still need to let it stand for a longer time? Something I really started, but by the evening I need a bunch of sandwiches and the fairy tasks are not completed yet

After kneading, you need essentially 2 hours. This is not much and in normal HP mode, everything should work out fine. And how long is accelerated?

this is 1h 55min along with baking, and on the main prog right now, as soon as the temperature starts to level - and I can't wait for the evening.

Should be enough. Everything should be OK.

Here's what happened:

Well, fish without fish and cancer, as you know. It was necessary urgently and for the "urgent" it turned out great.

Bread, of course, would take longer to ferment, it only benefits from this.

Here's my bread!



Thank you!

I was seduced by the recipe, the speed, the new ingredient in the dough (milk powder) and did not even regret it, but was very, very pleased. Thank you very much, Chuchelka!
I slightly violated the technology, I did not have milk powder, but there was cream, so I took 2/3 of the indicated amount. The bread turned out to be fragrant, apparently because of the cream, I can quite feel it. I think. that the son should like this bread, because it tastes closer to the store bread (and the habit of eating store bread does not go away so easily all his life). The crust came out very good - thin and crispy. The crumb is soft, small-hole. I chopped three pieces as soon as it cooled down - delicious.

Very beautiful. Try to buy powdered milk. It allows you to make bread very soft in taste, creamy. Do not pour more milk or cream than flour takes, but you can add more dry one. I have more buns here, I think Oktyabrenok. In my opinion, they contain 100g of powdered milk. They taste so sweet and creamy - I really like them.

[Natasha]

I'll cook it at the time, only my form is somewhat different - I just can't buy real bread forms!
Natasha, can you imagine, our dad brings sandwiches from work (they are given out for "afternoon tea") and the child said that they need exactly the same bread as theirs, that I can't do that - maybe this one will look like these sandwiches from work?

[Antonovka]

This bread was constantly prescribed for me. I do it once a week at least, everyone who tried it praised it. Great recipe, very convenient. Thanks again! And I also liked adding powdered cream rather than milk powder.
Antonovka, I bake it in a glass form, an additional plus - you can see how the bottom and walls are baked.I bought it in Ashan on Krasnoselskaya, you can get there from Rizhskaya, Krasnoselskaya, Komsomolskaya, Sokolnikov and Baumanskaya - there are minibuses. And if by car, then it is on the 3rd ring on the inner side, in the interval from Rizhskaya to Baumanskaya. It costs about 200 rubles, a few days ago there were still (I bought myself a second one).

[Marus]

Marus,
Can I have a picture of the form? Only today I was in Ashan, however, on Rechnoye - I did not see anything necessary. But at IKEE I bought a regular aluminum mold with a non-stick coating, now I have a Swabian one in it - let's see how it will pop out of it tomorrow. And for this I have a long cupcake mold, though not as high as Natasha's and, it seems, longer

[Natasha]

I'll cook it at the time, only my form is somewhat different - I just can't buy real bread forms!
Natasha, can you imagine, our dad brings sandwiches from work (they are given out for "afternoon tea") and the child said that they need exactly the same bread as theirs, that I can't do that - maybe this one will look like these sandwiches from work?

Duc, hto knows him. Here at the dog forum, my mother had a problem - the child needs bread like a store one and at least crack it. He started carrying bread home from the school cafeteria. But we seem to have found a way out: the recipe for the sliced ​​loaf was loaded into the HP. He liked this. Can your dad find out what kind of bread they are given? I have a collection of GOSTs.

Marus

Health, this is a really good and solid recipe based on the gostov recipe for a bun, as far as I remember.

Natasha, Shokoladnitsa gives them - so you'll find out the fick. I suppose that it might look like an American toast, that they sell sliced ​​in bags. Max generally began to "drive" for homemade bread, he wants everything in the store with preservatives And I only shop I love Darnitsky even from a certain factory

So, carry out powerful propaganda work! Here's a moron, well, wow!
Like, everything tastes better with chemicals. Amplifiers of taste, etc. Your stomach and your body are given to you once and for life. Do you want to ditch him? Nobody will give you another. Such suggestions help me. Weaned off chips, crackers, soda. Not prohibitions and general useful / harmful, but stupidly reading labels (admire the amount of E and incomprehensible ingredients). The eldest son now says he is trying chips and the feeling that he is putting pesticides in his mouth. This is a suggestion. The usual "no" do not work. They eat almost only whole grain bread (you have to teach them to enjoy natural, natural food), they really like it. They love Finnish crisps purchased from whole grain flour (you look like that, I think). I bought them for myself, and now I take them in packs, because they eat me terribly.

My crisps eat too. Yes, he reads labels, but sometimes I let him poison himself with chips or soda, but very rarely. And for some reason it doesn't work with bread, probably because there are no labels with "E" on it.

[Antonovka]

Antonovka, here's a form:





Dimensions at the bottom 9 * 26, at the top 11 * 28 cm, height 7 cm.

It is in the same place where all the glass molds are, but when I bought it for the second time, I looked for it with my eyes for a long time.

[Marus]

Marus,
Thanks for the photo, I will look now too

And I baked bread - very tasty and also came out like a mushroom! Chucha, NatashaThank you very much for the recipe! Only the temperature I need to do a little less - the top in my oven is burnt So I will boast of a photo next time

[Antonovka]

Antonovka, but not at all. It is a little small, but I haven't found anything better yet.

You can buy a loaf mold at IKEA. It is designed for 2 liters - this is about a loaf of 700 g. Quite thin, with an anti-prick coating. I have been baking bread in it for 2 years now - nothing sticks.
They also have a smaller volume, but I have not tried it.

[Fanya]

Fanya, I bought it yesterday - a red one, only it is still lower and longer than that of Chuchelka, but 1 cm higher than that of Marusya. For a smaller volume - a different coating and it seems to me that it is not very durable

[Fanya]

Fanya, I bought it yesterday - a red one, only it is still lower and longer than that of Chuchelka, but 1 cm higher than that of Marusya. For a smaller volume - a different coating and it seems to me that it is not very durable

Lenka, leave your form. I bought it - and you're great. I have factory prehistoric forms. Crumpled and smoked. And you have a new and beautiful little red one! You're three times cooler .. No .. five times!

Thank you, I brought it to the author ... very good bread, it rose excellently, it was a little problematic to shake it out of the mold (I still dream of buying such a regular, aluminum mold, like the author's, and I still can't buy it), but shook it out of the saucepan, I have it made of iron walls, shook out, but the barrel turned out a little "shaggy". And the bread itself is tall and ruddy. Thanks again)))

The main thing is that I didn't get stuck there at all. And the shaggy sides do not affect the taste!

I have factory prehistoric forms. Crumpled and smoked. And you have a new and beautiful little red one!

And I want complete authenticity

I went to do it again

Please tell me, have you tried toasting it in a toaster? The name contains the word "toast", so I think, maybe someone has already eaten toast.

Today I also baked this bread, but I, mlyn, this was in short, I molded it and laid it out in 2 forms for the final proofing and ... I fell asleep. 3 hours I was asleep, when I saw my bread - the dough came out and the glass on the table, some how I collected it and shoved it into the oven, do not throw away such good - it turned out 2 gnarled loaves, but as they say on our forum - it did not affect the taste * JOKINGLY * Sclyarosis however

[nut]

This one I in the toaster and did not have time to do. In general, I make any bread in a toaster

nut,
But I slept

[Scarecrow]

and yet in my oven the top burns at such temperatures. Can I put it down?

Scarecrow, tell me - are these temperatures a prerequisite?

[Antonovka]

Antonovka not at all Adjust to your oven Yesterday I also baked with convection, then switched to the lower and upper heat, and then completely switched to the lower heat, because the top was too hot. You need to start the oven at a high temp., And then turn it down and you can put it on the lower rack

[nut]

nut,
Irin, the most interesting thing is that it burns without convection.

And what kind of oven - gas or electric?

[Scarecrow]

and yet in my oven the top burns at such temperatures. Can I put it down?

Scarecrow, tell me - are these temperatures a prerequisite?

Lenok, the principle is obligatory - to start with a high (an explosion of dough is needed), then lower it, but not so low that the bread "dried" and acquired a thick dried crust. Look for a middle ground.

Perhaps your thermometer is lying and there is actually more in the oven than it shows. I still like convection more: it evenly distributes the heat, but the shadows often play "locally", that is, the dish burns from left-right-top-bottom (where the greatest flux of infrared rays is directed).

My oven is electric
Convection and I love it more - that means I will experiment
Natasha, I really like this bread of yours and on a long dough - a minimum of fuss, and the result is always impressive

hello, don't you need to add oil? I want to bake such bread.

Do everything strictly according to the recipe, everything will work out! Super bread!

hello, don't you need to add oil? I want to bake such bread.

No oil needed. This is far from the most essential ingredient in bread, don't be confused by its absence.

[Scarecrow]

After kneading, you need essentially 2 hours.

Scarecrow, Tus, I didn't quite understand this moment, is it 2 hours in the sense that 1 hour for proving the dough and 1 hour for proving already formed bread? Or is it just 2 hours for the test?

And yet, in your recipe, if live yeast is indicated 20 gr. Not too much, isn't it? For some reason it seems to me that you can get by here and less blood by half ...In general, I put a piece of about 10-11 grams ... I'm waiting for the result ...

Natul, by the way, until I forget, I’ll ask, but do you mold this bread by folding the dough piece into a roll and then putting it into a mold or something else?

[Scarecrow]

Scarecrow, Tus, I didn't quite understand this moment, is it 2 hours in the sense that 1 hour for proving the dough and 1 hour for proving already formed bread? Or is it just 2 hours for the test?

And yet, in your recipe, if live yeast is indicated 20 gr. Not too much, isn't it? For some reason it seems to me that you can get by here and less blood half the amount ... In general, I put a piece of about 10-11 grams ... I'm waiting for the result ...

Natul, by the way, until I forget, I’ll ask, but do you mold this bread by folding the dough piece into a roll and then putting it into a mold or something else?

2 hours is 1 hour of fermentation after kneading and 1 hour for proofing. My miracle, I got lost in three pines ...

20gr can be reduced. This is some kind of gostovsky recipe, slightly altered and recalculated (I can't remember which one), the amount of yeast from there.

I rarely roll it straight into a roll. To roll it, you have to crush the bread blank strongly, I feel sorry for the bubbles all the time. It is rather not rolling, but curling the edges under it to the center and shaping.

Yesterday. Between times and I don't strain, a couple of loaves were ready by morning ..

Kind time of the day !!!

Still tell me !!! if you bake in a bread maker in the recipe you need to change it or not! ??

and another question! if yeast is dry, how much is needed! ??

Good evening, I baked bread today according to your recipe, very tasty. I was very pleased, though not as handsome as yours, but the taste is very good! Thank you

Very tasty bread. Only I added 50 grams of rye flour and 50 grams of whole grain. Thank you so much. I BAKE bread according to your recipes and everything works out.

Natasha, thank you very much for the recipe for such a delicious bread!
I redrawn the recipe a bit. Added bran and oatmeal. I replaced milk and water with whey. I counted it for 440 g of flour, but it still turned out to be such a big loaf! I even got out of shape a little.



Delicious! Thanks again very much !!