Galina Byko
Natasha, I didn't understand here
after 10 minutes, let the yeast be saturated with moisture and start working),
What is it like?
Scarecrow
Galina Byko,

Just put in the salt later, when the yeast starts working. In principle, this is not critical. Though all together zabubuhay, nothing terrible will happen))).

mylik.sv,

I also always bake "mushrooms")))
Galina Byko
Thank you!
Elena745641
Thanks for the recipe, good bread !!!
Sandwich (toast) tin bread (oven)
Sandwich (toast) tin bread (oven)
Scarecrow
It looks perfect. Both the slice and the booze.
Elena745641
Thank you, for the first time I baked in the oven, before that I only baked bread in a bread machine. Updated the form)
Both my husband and daughter liked the taste, so I will do more
Kirks
Natasha, thank you for a delicious and simple bread recipe I bake it often and always work out. But today I decided to bake it with 1st grade flour (before that I always baked it with the highest). I kneaded it in cotton, the bun was not bad, I put it on proofing, after proofing I put it in a mold and the dough fell heavily. It stood in the form for an hour, but in the oven the roof of the bread fell. Is it from lack of flour? And was it possible to add flour after the first proofing? I realized that there was not enough flour only after proofing, the bun was not bad, I was afraid to pour the flour.
Sandwich (toast) tin bread (oven)
Scarecrow
Kirks,

Firstly, immediately add a little flour (most likely, the humidity is increased), secondly, there may not be enough gluten (add part of the BC flour), and thirdly, it can overrun (dropping is usually evidence that the peak of proofing has been passed). What flour? There was one flour in our stores (1 grade) - horrible, awful. Not Melnikoff, but another, also in a bag the color of kraft paper ... forgot the name, for the life of me ...
Kirks
The flour was a secret of the hostess, a white package with a matryoshka, Oskolskaya. As for the proofing, I could not even stand it for 50 minutes, I was in a hurry to work. After proofing, I took it out and it was airy and fell strongly. I'll try with the highest in half. And I'll add a little more flour. Thank you
Scarecrow
Kirks,

No, the flour is different. And it is better not to orientate the proofing in time. Approximately. The houses are warmer, the food had a higher initial temperature - things will go much faster.
gold-fish
I baked such a piece of bread. I liked it very much. Thank you very much for sharing the recipe. Doesn't butter go into this bread at all?
Scarecrow
gold-fish,

No prescription, but add if you want. Only reduce the liquid by the same volume.
Kirks
Can you add corn flour to this bread? I bought flour now I don’t know where to apply it
Scarecrow
Can. But just a little. Grams 50.
eye
Quote: Scarecrow

Can. But just a little. Grams 50.
began to read from the end, while scrolling through the page, it flashed through: "probably a little brand for courage before a new recipe"
Scarecrow
eye,

Well, before the new one, you can also 100))).
eye
What are you, 100! tada just buy!
kid
handsome! I want to do this.
girls, yeast all put 20g?
Antonovka
kid,
I put it like that
kid
yeast is not very strong?
Antonovka
kid,
They are not felt - but maybe I have such a perception))
kid
Scarecrow, take my report

I bought fresh yeast today, my HP kneaded the dough, lay there, kneaded it and put it in the mold. how did it go up into the oven

Sandwich (toast) tin bread (oven)

Sandwich (toast) tin bread (oven)

there is no cutaway, in the morning I take a picture, now it is cooling under a towel
I'll try to unsubscribe tomorrow
Scarecrow
I have the same forms))). And how did you lubricate the forms?
kid
brush and vegetable oil. and what else is lubricated?

tomorrow I'll take a sample and I will definitely unsubscribe
Scarecrow
kid,

Non-stick lubricant, such as a mixture of flour, vegetable oil and ghee. I just look - the walls are perfect, everything jumped out perfectly. So I decided to ask for the future.
Antonovka
And for me, girls, bread does not come out of the molds completely for some reason
Crochet
And what do you bake, Lenus ?

I have rosy, always ...
Antonovka
Crochet,
In aluminum forms, Inn. I grease the form with margarine. The sides are white
Crochet
Evan how ...

In the same bake, and grease exclusively with margarine, and the sides turn red at a time !!!

An interesting little business turns out ...

Lenus, and thick-walled forms?
kid
Crochet,
kid
and I smeared with vegetable. must try margarine.
Can the stove not fry too much? that's why there is no roastiness?
Scarecrow
I did it in thin-walled aluminum factories (from the bakery) - everything was fine. Made in thick-walled kukmar - the sides are all white.
irina tukina
Hello girls everyone. What is the original weight of the loaf? I would have a source of 500 grams.
Antonovka
Crochet,
Well, not thin, so heavy. It is not clear why the difference is so
Wild cat
Quote: Scarecrow

I have a collection of GOSTs
Natasha, tell me, what is your collection? So I want myself I can not.
Scarecrow
Wild cat,

"Collection of recipes for bread and bakery products". Such a yellow cover ..
Martol
The bread is not very tasty (((I will not do more.
Scarecrow
Carrot,

Well, it happens that something fails / doesn't like it.
kid
Carrot, but we have this everyday bread. always with a bang turns out. really bought a new sack of flour, and the roof falls for the third time. sinning for flour
and I make this bread in hb
Martol
And I got tight and heavy. Although I did everything according to the recipe, the only thing I did was bake it a little differently, just 200g.
Scarecrow
Carrot,

It just didn't work out for you, the recipe has nothing to do with it yet.))

The problem is most likely in the flour: quality and / or moisture. You need to take flour like Makfa (it has a more or less stable quality and is sold everywhere) and track the bun when kneading. Probably - you will need to add water. In winter, usually everything "dries up" like hell because of the heating turned on, the moisture content of the flour decreases greatly and the dough starts to turn out steeper. Try it, I think your problem will be fixed.
I. You must be sure of the yeast (fresh, not expired, not stored after opening, it is not known where))).
Martol
Ok, thanks, I'll take into account!
Tanya77
The bread turned out to be amazing - airy, aromatic and very tasty. Thank you. I, however, counted on 400 grams of flour, because the form is a cupcake and it won't fit so much. But this turned out to be a lot - it also turned out to be a mushroom))) I met with you, that is, with your culinary creativity from intellectual dog lovers))))) I will slowly try your recipes. So far there are no dissatisfied))))
Yes, the flour was the most ordinary Krasnodar baking flour from Magnit.
irina tukina
Natasha and powdered milk can be replaced with ordinary milk, and if so, in what proportion? And what about wheat flour or whole wheat flour?
Scarecrow
irina tukina,

Sure you may. I would remove the milk powder completely and replace part of the water (as much as I want, at least all) with milk. Powdered milk is not flour. It doesn't need to be replaced. It does not absorb water, it dissolves in it.

If the recipe uses whole grain flour. then they always write - integral. If it is simply indicated - flour, then the standard is always meant - wheat flour of the highest grade, that is, the most common and used type of flour. But. You can use whatever you see fit. There are no strict rules. But you should always remember that there are a lot of bran in whole flour and because of these inclusions, the bread is much lower. It is better to combine 2 flours (maximum - 50% CH). So the splendor will be, and the utility. But you can also bake 100% from CH flour. The moisture content can still be quite different from the moisture content of the sun flour. When translating a recipe to CZ, I either have to add a bunch of water, or vice versa))).
irina tukina
Thank you very much Natasha. Today I will bake.
irina tukina
Sandwich (toast) tin bread (oven)
Sandwich (toast) tin bread (oven)

Hello Natasha. I got such a sandwich bread. Baking from 1st grade flour. Not white, but insanely delicious. Sprinkled with sesame seeds on top.
Antonovka
irina tukina,
Very beautiful bread came out))
irina tukina
Unfortunately the first photo is upside down for some reason.
irina tukina
I reduced the amount by 1.5 times, as Natasha advised.

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