White table bread with apple (bread maker)

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.

400 g of flour is the minimum for Panasonic according to the instructions. And since practice shows that it turns out well from 300 g, then why not expand the weight limits? I just don't need less than 400. But I knead the dough and more than the specified maximum of 600 g of flour, and nothing - kneads and does not complain

Girls who made homemade mayonnaise, why is it better to mix the ingredients - in a blender (i.e. in a bowl with knives) or a blender whisk attachment? Well, his, this purchased one ... as you look at the composition and shelf life, it becomes bad.

The bread has been lying for four days and really is as fresh!

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

September 29, 4th day, no complaints, the bread is soft, however, as always with a successful recipe and the right technology

Uv moderators, please attach this photo to my comment number 63.

[Zest]

And here I am back
Thanks for the good reviews! Straight, the soul rejoices!
Experiment and change the recipe as it tastes good to your families. Bon appetit!
For the sake of fairness, I will note that from this recipe I tried repeatedly to depict gray bread. It turns out softly, magnificently, but I can't eat that. Straight - the mouth does not open. Maybe I'm already spoiled.
Zest , I only cook mayonnaise with a hand blender. Moreover, at the time when I was taking the first steps in this business, there were no such blenders as now. I made mayonnaise with a Soviet mixer "Ros", a blender was screwed on the back of it. It worked out great. But I didn't like it with a mixer (whisk).

Already cooked mayonnaise 2 times last week. I tried to take step by step photos. Nonsense comes out. Maybe I'll try again.

PS: If I'm preparing mayonnaise for salad, then I put whole quail eggs, or one homemade egg. Also, you know how delicious corn oil mayonnaise is? Very tasty!

Yesterday I tried to make this bread. But foolishly poured 210 ml of liquid (not 110). Of course, it turned out to be a swamp. I added flour and FLAKES to the bun. The result is a great bread! So in this recipe, you can safely replace 10-20% of flour with flakes (I had Nordic 4 cereals, but you can also oat). It turns out great!

[Sveta]

Sveta , and I, once, improvised on this topic, and as if I calculated everything correctly. I took into account - what kind of additive takes how much moisture, etc. BUT, I poured flour on 100 grams. more. Kneading started, but I don't understand why such torn pieces are dangling in a bucket. She also urgently saved the situation. And also an excellent result!

Bon appetit to you!

And today I didn't have enough wheat flour for this bread. I live on the 9th floor and I didn't want to go to the store with my three-year-old daughter and the elevator that didn't work. So I added 100 gr. oat flour instead of wheat. The result was such a tender bread that when it was shaken out of the bucket, the mixer tore off a piece of bread. In general, it tastes great! Yes, and so clearly oatmeal and apple are friends!

I have baked this bread twice already. Instead of mayonnaise, I put vegetable oil, yolk and apple cider vinegar. Very delicate, soft, perforated. My husband really liked it, grumbled that I was baking small loaves. I put the second medium in size, so it got out of the bucket. In general, a great option for every day for soups, for example, when you don't want bread with additives and unusual tasty. Next time I will not be lazy and make mayonnaise for this recipe, I think it will turn out even tastier.

And I have this bread on the timer, it always turns out even higher. Straight giant.

Thanks for the recipe! I liked the bread very much. Another good thing is that 300 gr. flour. I like to bake small breads so that there is always fresh bread.
I did it on trial, everything was exactly according to the recipe. Although no - I added the remains of baked milk instead of water. The family really liked the taste. This bread will now be a frequent guest with us, of course next time with various additives such as bran or seeds.
By the way, mayonnaise was taken by Calve. I'm afraid to do my own, because I'm not sure about the quality of store eggs, so that they don't write on them.

[Alina]

To health, Alina !

Be sure to read the information on quail eggs. For example, they do not cause allergies, but on the contrary, they are used to make a medicine for allergies. Quail eggs can NOT contain salmonella, etc.

Good luck!

[230]

A canteen with an apple just baked. Awesome! Tall, with a flat roof. Smell!!! Let's taste it in the morning.
I counted the recipe:

Yeast 9 g
Flour 500 g
Salt 1 tsp
Sugar 1 tbsp. l.
Mayonnaise (MZhK) 85 g
Apple 65 g
Water 185 ml (this is by calculation !!!) In fact, when kneading, it turned out to be a steep dough in pieces, I had to add a normal kolobok vodudo, in total it turned out 230 ml.

And another question: how to add fresh yeast? I crumbled them to the bottom for flour, since the temperature equalization in the main mode is 25 minutes. But 5 minutes before baking, I saw that the dough did not rise well. Turned off the program, stood for another 25 minutes, then the Baking mode for 1 hour.

[LaraN]

LaraN, I'm glad that you liked this recipe!
And when I bake this bread "for a visit" for 500 grams of flour, I pour exactly 185 ml of water - that's what we have different flour.

You and I have a different order of loading ingredients into the HP. I have water at the bottom - and I always put yeast in the water, except when I put it on the timer.

So, I recommend that you simply crumble the yeast on top into water.
Well, if you set the timer for the night, then to the bottom - under flour.

PS: Yeast for 500 grams of flour I put 10 grams.

Yeast for 500 grams of flour I put 10 grams.

The fact is that I did not weigh the yeast, put it "by eye". Maybe there is 10 g.

Tried it today. The crust is very airy, soft, the crust is not rubbery, it melts in the mouth. Only the apple is not felt. A little browned in a toaster, great for sandwiches. Thank you!

I put it out of 300g flour. I had to add 20 ml of water.

My bread liked it. MZhK mayonnaise. The apple is sweet and sour.

Peace be with you bakers!
so I got my hands on this bread turned out very well
mayonnaise used by mr ricco on quail eggs
but the apple was rubbed against Antonovka, probably it was too sour
there is sourness in bread --- this is certainly not for everybody
but it doesn't smell like an apple
probably a sweeter variety is better

[qween]

And another question: how to add fresh yeast? I crumbled them to the bottom for flour, since the temperature equalization in the main mode is 25 minutes. But 5 minutes before baking, I saw that the dough did not rise well. Turned off the program, stood for another 25 minutes, then the Baking mode for 1 hour.

For the first time I worked with live yeast, they are kind of inadequate, only in Russian stores, I have not seen it anywhere else. Bought the smallest frozen bar, pound, 454 grams pulls ...
Mixed 500 grams of flour, 10 grams of frozen, yeast to the bottom, threw flour and everything else on top and the main mode, without leveling.
Kneading-5 minutes, kneading -20 minutes, standing 40 minutes, kneading for 15 seconds, and the dough lies in a lump and does not breathe ... I turned off the program, turned on the dough and left on business, returned after 2 hours, it rose by about half a bucket. I started baking 360 F for one hour and as a result I got a nice loaf, 13 cm high, with a very tasty crust.
I won't Fotat, I have nothing to brag about, just next time I'll dilute the yeast in warm water. qweenthanks for the good recipe, it's really hard to ruin ...

[Boo Boo]

Boo Boo , shade , Pakat , thanks for the pleasant feedback!
I noticed that the dough in this recipe, at the first rise, somehow not very willingly grows, and then - very decently.

[qween]

I won't Fotat, I have nothing to brag about, just next time I'll dilute the yeast in warm water. qweenthanks for the good recipe, it's really hard to ruin ...

Today I baked this bread for the second time. The first time I dissolved the yeast in warm water, loaded everything else and got a good bread.

And today I dissolved the yeast in warm water, added sugar and left it there for 30 minutes. And then I added flour, etc. and turned on HP.

The bread turned out almost one and a half times higherthan the first time. This means that yeast benefited from their "revitalization". Now I will do so. All other products were the same as before.

qweenThanks again for the awesome recipe and advice on live yeast!

baked according to your recipe
good table bread
apples really don't feel like that .... maybe they are not needed?

[Sentyabrinka]

Sentyabrinka, I already wrote above that an apple affects the structure of the crumb of bread, and the aroma depends on the variety of apples.

Over the weekend, I bought new durum wheat flour, and, of course, baked bread according to this recipe. To be honest, I was worried that it would not work, I stood over the window all the time. But, before that, the bread was a success, and I liked it that I hasten to show you a photo of the flour packaging.
The gingerbread man was elastic rubber, and the crumb with a brownish-gray tint. The taste is different from bread made from ordinary wheat flour, reminiscent of rustic bread.
Bread height as usual.

qween, is there a photo of bread? What mode did you use?

[LaraN]

LaraN , I didn't even think to take a photo, in appearance the breads only differ in the color of the crumb. If you are wondering when I will still bake, then I will take a picture.

The regime was set to "Basic", and closer to the end of the regime I remembered that there is a "Whole-grain" regime.
But, since I am satisfied with the results, I think that next time I will bake on "Main".

Hello! Such an advertisement for this bread that I will definitely bake today! And can you explain what mayonnaise (MZhK) is MZhK - I do not understand ...

Peace be with you bakers!
Ludik everything is very simple.
and even simpler is the Moscow fat plant

[qween]

qween It turned out well, very tasty bread !!!!!!!! Now he will take my place of honor among others! Thank you very much for a simple and very successful recipe. And at the expense of mayonnaise - I have been making it myself for the second year already ... They also refused the purchased one.

I also really liked the bread. I baked it with coarse flour. The only "but" - I don't really like the taste of mayonnaise (I don't make mine yet). Has anyone tried to replace it with something?

[Ludik]

Ludik , Bon Appetit! I'm glad, that you liked .

Sveta When I bake varieties of this bread other than wheat flour, I put in "Creamy" margarine. Otherwise, the smell is unpleasant for me, even considering that the mayonnaise is homemade.

I don't really like the taste of mayonnaise (I don't make mine yet). Has anyone tried to replace it with something?

Try replacing it with mayonnaise dressing, the same ingredients as mayonnaise.

Mayonnaise mixture:
Vegetable oil - 1 tbsp. l
Lemon juice - 1 tbsp l.
Egg - 1 piece
Ready-made mustard - 0.5 tsp.
Salt - 0.5 tsp.
Sugar - 1 tsp
Beat all products with a broom and taste.

See the full dough recipe here.

Shaped wheat bread with apple from Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6771.0

Isn't it just sour cream or soft curd?

[qween]

qween, for the last day I bake your bread for the second time. This is what I have been looking for. Super! Thanks for the recipe.

[Freken Bock]

Freken Bock , to your health !!! It is very pleasant to receive such feedback from you.

This white bread is the only one my husband can eat.

Sveta , in principle, you can put both cottage cheese and sour cream, the bread will turn out good, but the taste and structure of the dough will differ from the original. I put mayonnaise with sour cream 50/50 a couple of times, in general, it turned out pretty good.

And "Olis" mayonnaise 67% Have you tried to put it? My friend bakes with him, and is happy.

[qween]

I put mayonnaise with sour cream 50/50 a couple of times, in general, it turned out pretty good.
And mayonnaise "Olis" 67% Have you tried to put it? My friend bakes with him, and is happy.

qweenthanks for the mayonnaise idea

And what can come of mayonnaise in the dough, look here, I recommend:

Wheat-rye bread with mayonnaise dressing by Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7891.new#new

Shaped wheat bread with apple from Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6771.0

(y) I baked awesome bread for the whole weekend .. What I bake - they will eat it! Just beautiful! Thank you very much!

Qween, I also want to thank you for the recipe !!!
Bake several times - I liked it. It is interesting that the apples in the finished bread are not visible, they seem to have dissolved. Shop mayonnaise thick (Sonyachna valley).
You have a favorite recipe, and my family (and friends too) have a favorite bread with light beer. Whatever recipes I take on the site, the family agrees that it is delicious, eaten without a trace, and then they ask to bake it with beer

I bake white table bread with apple almost regularly, we liked it very much!

Yesterday bread was urgently needed, and there was very little time.
I took the risk of baking this bread on a fast program (2 hours 40 minutes).
The result is excellent. The height of the loaf is only slightly lower.

Now I can recommend with a clear conscience the recipe for this bread for quick program .

The first time I did it according to the recipe, everyone who tried it liked it!
So I'm thinking, is it possible to replace an apple with cheese?

tereska is possible, of course, but the taste will be different and you will have to add water.

Well, as for the water, I understood and added ... and instead of mayonnaise I put in a mayonnaise-based sauce - garlic with Italian herbs. Let's see what happens.
........................ ...
For the time being, the balcony smells intensely of garlic ...
........................ ....
The bread turned out to be very beautiful, pleasantly smelling (hardly perceptible garlic).

Something jammed me, and I rubbed 2 small apples, it turned out 120g. Well, do not throw it away, everything plumped into the dough, I had to add 3 tbsp. l. flour.
What can I say ... Very tasty! When baking, it smelled like charlotte! it is a pity that when it cools down the smell is gone.

it is a pity that when it cools down the smell is gone.

It should be so. The apple is added to improve the rise of the dough and to improve the structure of the bread.

Qween, thanks for the recipe!
I baked it in sourdough without yeast, I posted the result here:
https://Mcooker-enn.tomathouse.com/in...m_smf&topic=26276.new#new

[Qween]

Qween, thank you very much for the gorgeous bread recipe! So my husband has not yet praised any bread !!! Although often I get successful bread, and I have already formed some list of my favorites ...

Qween, thanks for the recipe! Today I baked it, I really liked the bread! Next time I will have a bigger oven!
I wanted to insert a photo, but something doesn't work

[Qweenchik]

Qweenchik
Thanks, sunshine ! Wonderful bread, I bake it when mine ask for something airy ... fluffy th ... Here's today's:

Thank you for a very pleasant and healthy recipe. Has become the most favorite white bread from ordinary flour. I bake often, as the family requires. For myself, I prefer all sorts of whole and rye. But children love to own this white.

As far as possible, he adapted the recipe for a kilogram loaf (large family) and his own Kenwood.

So:

Water - 185 ml
a cup of water on the scales, reset and add:
Yolk - 1 pc.
Ready mustard - a drop
Lemon juice - 1/2 tsp
Refined oil - top up so that everything together becomes 85 g
Cane sugar - 1 tbsp. l. (also in a cup)
I slightly heat the contents of the cup in the microwave. I pour it into a container.
Apple - 65 gr. grated directly into the liquid
Wheat flour - 500 gr. sift
Salt - 1 tsp
Dry yeast (saf or otker) - 1.5 tsp.
Life-giving panifarin - 1 tbsp. l.

Basic mode (1), Medium crust, Weight 1 kg.

Below on the photos of bread of two different "harvests", as you can see, are always different, but always very tasty!

[Qween]

Hello everyone! Yesterday I decided to bake bread according to the Qween recipe, but, as always, I decided to experiment. In the first loaf I put a mixture of flour (350 g of wheat + 100 g of rye + 50 g of wheat bran), everything else is based on 500 g of flour. Here's what happened:

The bread is delicious, fluffy and aromatic!
In the second loaf of 300 g of flour, I put a mixture of wheat flour and wheat bran (250 + 50) and dried vegetables (paprika, tomatoes and onions), instead of water, whey:

The loaf, of course, turned out to be low because of the bran and vegetables, but due to the apple, the crumb is simply airy.
Thank you Qween per recipe