White table bread with apple (bread maker)

White table bread with apple (bread maker)

Category: Yeast bread

Ingredients
Water	110 ml
Mayonnaise	50 g
Apple (grated)	40 g
Salt	0.5 tsp
Sugar	0.5 tbsp. l.
Wheat flour	300 g
Fresh yeast	6 g

Cooking method

• In the beginning, I present the composition for a small loaf (for 300 grams of flour), which I bake for our family.
• For medium size (400 grams of flour) - multiply the number of ingredients by 1.34.
• For large size (500 g flour) - multiply the number of ingredients by 1.67.
• Place all ingredients in the bread maker's bucket, according to the instructions.
• Basic mode, a crust of your choice.

Note

The crumb of bread is very resilient and elastic, not dry, does not stale for a long time. The gingerbread man is kneaded perfectly, I do not help with a spatula. This bread rises well, I am always happy with the result.
Now my bread is being baked. I will try not to cut it hot. And when I cut it, I will take a picture and post it.
Bon appetit!

Similar recipes

Pumpkin-apple table bread in a bread maker (Qween)

LG 2001. White table bread (L_enusik)

"Sandwich" table wheat bread (oven) (Admin)

Here's some bread. The height is exactly 10 cm (for 300 grams of flour). When cutting, it crumbles a little, and when squeezed, the crumb quickly takes on its original height. In general, I like this bread.

What about mayonnaise, do not understand !? Can't you replace it with anything? In my opinion mayonnaise is a rare muck!

And I'm with a question about mayonnaise. He was excluded from my menu due to the allergy of his baby son. Can I replace sour cream?

[Cubic]

Cubic , try it, you won't regret it.

Kiryan , I'm sure as my mayonnaise. If you have a "rare nasty" - try to replace with a mixture of vegetable oil, mustard, yolk, lemon juice. That is, what a normal mayonnaise should be made of.
Pogremushka, is your son allergic to yolk? I think you can replace mayonnaise with heavy cream, a drop of lemon juice and mustard. Is not a fact.
This bread is not like sour cream bread.

[Kiryan]

Kiryan , I'm sure as my mayonnaise.

Do you make mayonnaise yourself or did you find something more or less decent on the market?

and can replace mayonnaise with sunflower oil and eggs?

Is there an apple in the bread?

[Zest]

Do you make mayonnaise yourself or did you find something more or less decent on the market?

Zest, I do it myself. It takes a maximum of 3 minutes.
But, an amazing thing - a friend to whom I gave this recipe turns out the same wonderful bread as mine. But only mayonnaise from the store. If it's important, I can ask which brand.

3ay4ik , I didn’t try to replace it with butter, I think it’s possible - I’m making mayonnaise from it. Just don't lay the whole egg, just the yolk. From this calculation: 200 ml of oil - 2 yolks, 1 tsp. mustard, ~ 1 dec. a spoonful of lemon juice, 1 tsp. salt.

jane, there is not even a hint of an apple in the finished bread.

Hi, I'm new here, both on the website and in the bakery business. Carried away in earnest. A question about apple bread: is it possible to replace fresh yeast with dry yeast, if not desirable, then how do you first - dilute it in water or just like that in CB and put it? And, also, the main one is a 3.50 minute mode somewhere, right?

[elvitem]

elvitem , Welcome!

Be sure to fill in the fields where the model of your HP is indicated, and the place in which you live - it will be easier to give advice.

I put fresh yeast, on flour, if on a timer. And right into the liquid, if I bake it right away. I tried yeast and diluted separately, and in a bucket, and then add flour. As a result, I don't see any difference in the finished product.

Of course, you can put dry yeast, if 300 grams of flour in this recipe, and Saf-moment yeast -0, 75 tsp. , if Lviv - 1 tsp.

My main mode is 3.10 - if I'm not mistaken.

[qween,]

qween, Tell me, what does an apple give if its taste is not felt in the finished product?

[Pogremushka]

Pogremushka When this bread is kneaded, I like to open the lid of the HP and inhale the smell.

If you decide to bake such bread, be sure to leave a slice for a few days - it will be just as soft. The loaf, even after a few days, when pressed from above, quickly regains its shape.
There is no crumb dryness in this bread, as in ordinary wheat bread without additives. The crumb is not greasy and not wet, but "juicy".

I am not a biochemist, and I cannot give an exact answer to what the apple affects. But, I regularly try other recipes for white bread, and this one, as my "child" - is my favorite.
For a long time I doubted whether to lay out the recipe or not - the composition is, after all, unusual. But, suddenly, too, someone will like it - I will be glad.
Only, as a substitute for mayonnaise, do not put a whole egg with protein, and animal fat.

Baked
Dr. Oetker yeast 0.75 tsp for 300 g flour, everyone liked it at home.
I can not post photos due to the lack of a useful lanyard connecting the computer to the fotik. While we were looking, we ate the rest
To check if it does not get stale for a long time, you will have to bake it again

[qween,]

Of course, you can put dry yeast, if 300 grams of flour in this recipe, and Saf-moment yeast -0, 75 tsp. , if Lviv - 1 tsp.

qween, interesting recipe ("put in the queue")!

I have such a question, do you use dry Lviv yeast for baking different breads? And then you need to increase the number of them by 1/3 in relation to the Saf-Moment?

I bought the Lvivs, but somehow I haven't used it yet, fearfully.

[Luysia]

Luysia, I switched only to live yeast. But at the "dawn of baking" in KhP I baked on dry. Now I keep them in reserve.

Lviv dry ones work like Saf only the first week after opening the pack. And then the amount of yeast had to be increased.

it only my personal opinion, I expressed it because with this recipe did so too.

PS: Saf was in small bags, and the Lviv pack was 100 gr. This can be important.

gween, hello! Tell me, do you bake bread with an apple on what mode ?! simple bread ?! I have moulinex HB.

[margo63]

margo63, Hello .
The regime is called differently for everyone: basic, simple white, basic, etc. The duration should be more than three hours. Usually, this program is the very first of the options.
Good luck!

[qween]

qween, I am also practically a beginner, so another question (because you use Lvovskiye live yeast, probably):

8 gr. live yeast you replace 1 tsp. Saf Moment?

Can this rule be applied to all bread recipes?

Thank you very much!

[Luysia]

Luysia , a little bit wrong.
I put fresh yeast per 100 grams of flour - 2 grams. yeast. For heavy pastry 3-4 gr. for 100 grams of flour - I look at the recipe. I can already immediately determine the quantity.
I liked Kryvyi Rih fresh yeast very much (don't take it as an advertisement) - the result is always predictable. I'm glad.

Hello yesterday I baked bread with an apple, I liked it very much for its taste! But the crust was thick and crispy! Baking with a medium crust. When cutting, it crumbled ... (((should it be ??

Hello yesterday I baked bread with an apple, I liked it very much for its taste! But the crust was thick and crispy! Baking with a medium crust. When cutting, it crumbled ... (((should it be ??

Due to the fact that you did not fill out the line about what kind of stove you have, it is difficult to give advice! But I suspect that the bread was baked longer than necessary, and it got dry. There are two shades in my stove ................. experience I realized that if there is not a large portion of food, or if you want a more tender crust, you need to turn off the stove 10-15 minutes earlier. Good luck!

[margo63]

margo63 , I also put the middle crust. The photo shows that it (crust) is thin (in my breads, in general, there is no problem with a thick crust).When cutting, the crumb crumbles very little.
Try on advice Antonova, put a light crust.

And what was the bun? Is there a lot of water? Also, I think he could have brought mayonnaise.

I have moulinex 5004. Baking on plain bread 3.20. But the bun was somehow strange, of course. Not the same as in plain bread. It was not whole, but kind of "shaggy", I thought I added a little flour when kneading, and then touched it with my finger, it became not sticky .. I was afraid to overdo it with flour.
The crust turned out to be thick and very ... crumbled! ..

I have moulinex 5004. Baking on plain bread 3.20. But the bun was somehow strange, of course. Not the same as in plain bread. It was not whole, but kind of "shaggy", I thought I added a little flour when kneading, and then touched it with my finger, it became not sticky .. I was afraid to overdo it with flour.
The crust turned out to be thick and very ... crumbled! ..

Shaggy means a lot of flour. That's why the crust is so tough. And your stove is the same as mine. So try turning off before.

Sorry, but how can I turn it off if the program has not finished the oven yet !?

[margo63]

margo63, DO NOT add all the flour at once. Leave 50 grams and then look at the situation, add a tablespoon. We all have completely different products - remember this when you bake a new recipe for the first time.

Sorry, but how can I turn it off if the program has not finished the oven yet !?

Handles! Press the same button that you launch into work, only you need to hold it for a couple of seconds. The stove will emit a characteristic squeak. Then you can turn off the network. In general, the program can be canceled.

I just baked apple bread! Average portion (for my stove it is minimal). Instead of mayonnaise, I put the yolk of a chicken egg, 2 tbsp. l. rast. butter, lemon juice 1 tbsp. l. I baked in the main mode, I did not turn off the stove before (as I like). It turned out to be a rosy little bread with a thin crispy crust. Well, very tasty !!! By the way, the bun was sticky. And about the smell of apple: bread has a delicate apple flavor, I don't understand why you all don't hear it ???
So applause to the author!

Also baked with MZhK mayonnaise. I liked it very much.
Thanks to the author!

qween, thanks a lot for the recipe! I baked your bread, I didn't change anything in the recipe, very tasty and tender !!!

[Antonova]

Antonova , MariV , Nikama thanks for the praise!

I am so pleased - you have no idea!

Antonova , the smell depends on the variety of apples. We don't have an apple land here, we don't have much choice. But, nothing - we will break through.

You can't drink the skill!
I wanted to add a plus sign, but what's wrong with it?
And now my second bread is being baked!

[Antonova]

Antonova , MariV , Nikama thanks for the praise!

I am so pleased - you have no idea!

Antonova , the smell depends on the variety of apples. We don't have an apple land here, we don't have much choice. But, nothing - we will break through.

You are right! Apples bought and really fragrant, as you cut into the whole kitchen smells ................. maybe they mutated from citrus fruits?
And where are you from ..... Ukraine seems to have always been famous for apple orchards !?

Here is the result of the work!

Today was the second try of apple baking! Brought to the big size .............. came moose put two quail eggs instead of yolk (while she brought it from the bazaar) .......... so the bread went up under the edge of the bucket (and I have it for 1.5 kg.) It turned out to be awesomely soft with a thin crust, airy loaf, but ............. the taste is not the same! The usual tasty bread came out (I sort out grubs). So the presence of yolk in this test is essential !!! (unless of course you ignore mayonnaise like me)

Good day ! I did it yesterday exactly according to the recipe - I got very tasty, tender bread, almost all of it is gone. But there is a problem - for the first time the "roof" on white bread is uneven and the crust is poorly baked (mode 500 g / medium), the crumb seems too airy. Yeast SAF-Moment 0.75 tsp, mayonnaise-Poppy May. flour DniproMlyn.The gingerbread man was sticky, he did not dare to add up to "standard white". Question: what should be a bun, ideally for this recipe, and can such flaws occur due to mayonnaise? And finally, a question to the author - what kind of mayonnaise do you use to bake this bread, because you have already ordered to bake
still the same, but more, I want it to be OK!

Good day! I baked this bread today, added a little water during kneading, the bun seemed shaggy. The pulp is really tender and airy, the crust is crispy, delicate taste. Pleasant apple aroma. Used mayonnaise ready-made. The bread turned out to be 13 cm high, and this is with a small size. The only but: not enough salt for my taste.
Thank you very much for the recipe, I will use it in the future.

[Antonova]

Antonova, and I warned about protein. But now your soul will be calm.

Zdenek , I use my own mayonnaise, thick.
I believe that when you first make bread using a new recipe, it is ALWAYS necessary to check the bun. I already wrote that in this recipe the bun is just a feast for the eyes, and is not sticky at all. Therefore, feel free to add flour.
I will definitely, nevertheless, call a friend who also bakes this bread, and ask what mayonnaise she uses. But when I gave her the recipe, I don't remember that after the first bread we discussed the problem with the roof.
larimari , I'm glad you liked the recipe. To your health!

Thanks for the advice! Tomorrow I will bake more weight as expected, I will be grateful for a message about the brand of mayonnaise!

I baked this bread today on "Chumak" mayonnaise, wonderful bread came out, I think any good (I don't say "excellent", it can only be homemade) mayonnaise will not spoil the dough.
Previously, I often baked cookies in mayonnaise (by the way, it was very bad, then there was no other), everything worked out, it just happens to be thicker and thinner, then you need to control the batch, and your bun was wet, that's the result .. that's all.

[Celestine]

Celestine , I am very pleased that you called the bread wonderful!

Zdenek , my friend bakes 67% with Olis mayonnaise.

[qween]

If how many members of the forum baked "White table bread with an apple", I could not stay away!

Here's my bread. Not very tall because it is a small sample size. It smells delicious (and apple too).

We will try in the evening. But I think that the taste cannot but match the smell and visual appeal!

qween, thanks for the recipe. This is my first HP bread with live yeast!

So I was going to bake this bread. For 300 grams of flour (our size!), During kneading I had to splash a little water. Height - like a regular white 400 gr. I walk in circles, it is getting cold ... We are waiting, sir ... We will take off the sample at supper. White, no additives are evident - you look, and they will approve.

This is my first HP bread with live yeast!

And mine too! I was looking for live yeast in the city ... I was looking for a long time. Even before HP. No ... If I find them, then they are either expired, or dried up, or several times frozen and thawed ... And here in the department where I always take whey - they are fresh! True, a kilogram briquette. 2/3 into pieces and frozen, 1/3 left for the near future. The aroma during baking is completely different, more "bread", or something .. From the oven it seems the same smell, and from HP - different.

[lina]

lina, although we do not have a problem with yeast - I also freeze them in pieces of 6 - 10 grams, and then, without defrosting, I put them in a bucket as usual. The result is always excellent. mmm

Bon appetit to your family!

PS: It was difficult to send the answer, even more difficult than yesterday. F-y-x

Excellent bread! Approved, "it's very similar to a loaf. Peki still." Gentle, large-pored crumb. In my opinion - you need to add a spoon or two of vegetable oil. Sorry, I don't know how to do it exactly according to the recipe, I always need to change something Calve mayonnaise.
Thanks for the recipe!

As it turns out, I was not the only one who baked this bread yesterday. I counted it to 400 g of flour, for Panasonic this is the smallest size, I replaced the liquid with milk with mineral water 50 to 50 (well, I can't bake it on plain water, it's not tasty for me), Provencal Sonyachna Dolina mayonnaise. The bread came out as high as a bucket, very large-porous and tender. Perfect as a lunch bread, thanks to the author
I took notes for myself for the next time:
- increase the amount of salt;
- add oil.

So mayonnaise itself consists almost of butter, do you like it fat?

here, I didn’t have enough butter there in taste))

Today I baked 500 g of flour. In the process of kneading, I added 3 tablespoons of flour - the bread turned out to be high, with excellent crumb, very tasty and tender. Thanks for the recipe and tips! The first time is most likely
summed up the high humidity - it has been raining for 2 weeks already, in addition
the flour was bought recently at the bazaar (10 kg) and is probably still damp. Nothing, learn from mistakes! In terms of taste, this bread will be one of the first in demand in our family among table breads.

The bread is really very good. The author was not exaggerating. I was especially pleased with the crumb - elastic, tender., Similar to potato or cottage cheese from Admin.
I was confused only by the smell of mayonnaise, although maybe this is all subjective (Well, I don't like this mayonnaise).
I don’t know about "not stale for a long time," the loaf is small, it was eaten quickly.
Great bread for sandwiches!

I don’t know about "not stale for a long time," the loaf is small, it was eaten quickly.
Great bread for sandwiches!

I have a large loaf, I will let you know how long it will lie in decent form

Celestine, for our taste - almost always pour a little more vegetable oil than according to the recipe. Feels like it is not greasy (moreover, almost all food in the house is prepared either without oil, or with a very low, before the purchase of HP, a liter bottle was enough for six months or more. This is taking into account potato pancakes and butter in pancake dough). True, I took mayonnaise in half with sour cream.

A highlight, for 300 g it also turned out fine (can we consider this as the minimum for a Panasonic?), But for 200 g, the bun is too small ... I checked it. Therefore, I still interfere with pizza with handles.

gorgo6a, and you don't put mayonnaise, but yolk + a little mustard + rast. butter + a little lemon juice

I bake almost everything on whey, it tastes better for me. Salt (for 300 g of flour) put about 0.9 tsp. The loaf is small, but we eat even less. Let's look at storage)))