Apple bread in a bread maker

Apple bread in a bread maker

Category: Yeast bread

Ingredients
Millet flour.	4 h. (600 g)
Yeast	2 tsp
Salt	2.5 tsp
Sugar	5 tbsp. l
Powdered milk	2.5 tbsp. l.
Oil	4 tbsp. l.
Egg	1 PC.
Apple juice	150 ml
Water	150 ml
Raisins	4 tbsp. l.
Poppy	2.5 tbsp. l.

Cooking method

• Peel one apple, cut into pieces and immediately throw it into a bucket. Raisins and poppy seeds in the dispenser.

Cooking program:

Mode - basic with raisins.

Note

Slightly changed the recipe, which is in the instructions for 253
Photo of Zhorzhevna

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I did everything as it was written .. well, or almost - the poppy fell asleep right away, not in the dispenser, and instead of apple juice (due to the absence), he poured in apple-apricot fruit juice. size L
I really liked what is called you lick your fingers and the look and taste
thanks for the recipe

I am very glad that I liked it)) He is very good even just for tea)) And you are great for experimenting.
Frutonyanya is incorrectly also considered juice) the main thing is that a fruity aroma is added to the dough)) And poppy seeds ... probably you can pour straight into a bucket. It is lightweight and therefore will not interfere with the rise of the dough. I just got used to throw it into the dispenser along with raisins ..

I'm trying to bake this bread now. But I was embarrassed that the bun turned out to be sticky. Although I put everything according to the recipe. Maybe the apple is big? Flour poured a little during kneading. I'm waiting for the result. I got up, like, good.

I'm trying to bake this bread now. But I was embarrassed that the bun turned out to be sticky. Although I put everything according to the recipe. Maybe the apple is big? Flour poured a little during kneading. I'm waiting for the result. I got up, like, good.

Once upon a time it is not necessary. The gingerbread man depends on the flour surrounding the pace. air, water, etc. Always focus on your batch, and not the accuracy of the weighed ingredients according to the recipe.

Although I put everything according to the recipe. Maybe the apple is big? Flour poured a little during kneading.

I always control the batch if either fresh fruit or eggs are used in the dough. The larger the component, the more it introduces juice or moisture .. which means that you will need to add a little flour. In this case, the liquid is difficult to calculate. Some of course add eggs by mixing them with water in a glass. I still won't get to this method))) I'm used to controlling visually

I'm trying to bake this bread now. But I was embarrassed that the bun turned out to be sticky. Although I put everything according to the recipe. Maybe the apple is big? Flour poured a little during kneading. I'm waiting for the result. I got up, like, good.

Try to squeeze juice from an apple, how much did it turn out - 30-50 ml? You added so much excess water to the dough, now you need to add flour about 3 times more than this amount.
Why is it even recommended to wash, dry and roll dried fruits in flour, and only then put them in the dough so that the dried fruits do not give their moisture to the dough and absorb the flour in which they were rolled.

The worries were in vain !!!! The bread turned out !!!!! It's just that I baked for the first time in the sweet bread mode.
That's how beautiful it turned out !!!! And delicious - no words !!!!!

Thank you all for your support!!

I have a Mulinex-2000 stove.
The size of the loaf turned out to be large and not medium (I baked on average, but still everything was baked fine)
Baking mode - 6.
The crust is medium.

I will definitely try this recipe on the weekend, but my homemakers do not eat raisins, if I replace it with nuts, I think it’s okay. I will definitely write about the result.

I will definitely try this recipe on the weekend, but my homemakers do not eat raisins, if I replace it with nuts, I think it’s okay. I will definitely write about the result.

And I didn't put in raisins either! I did not have it at that time. But even without raisins it is very tasty!

That's how beautiful it turned out !!!!

I'm glad that the bread turned out))
but nevertheless, with a "trained" eye from the photo, you can see that the bulk of the poppy has accumulated in the lower part of the loaf. I had this when, forgetting about it, I added it manually at the end of cooking. In all other cases, in a loaf, the poppy is evenly distributed throughout the volume. What could be your reason? when did you add it? in what condition (dry, wet)?

I'm glad that the bread turned out))
but nevertheless, with a "trained" eye from the photo, you can see that the bulk of the poppy has accumulated in the lower part of the loaf. I had this when, forgetting about it, I added it manually at the end of cooking. In all other cases, in a loaf, the poppy is evenly distributed throughout the volume. What could be your reason? when did you add it? in what condition (dry, wet)?

I added poppy seeds together with flour at the beginning to the beginning of kneading, dry!

(And I didn't even pay attention to it !!!)

I added poppy seeds through the dispenser and immediately along with the flour. It turned out - even distribution. Once I added it much later than the required time (the dispenser was triggered) and then there were such blackouts, similar to yours. But the taste is not reflected in any way)) I just want the perfect option)))

I baked an apple bread today, I really liked it. True, for a small size it took me 4 glasses of flour instead of 3. I attach the photos.
The cut is not quite even, I just cut it while still warm. Instead of raisins, I put walnuts.

I baked an apple bread today, I really liked it. True, for a small size it took me 4 glasses of flour instead of 3.

Oh .. a bit too much. I always make size L .. and I have enough. And you, as I understood, was size M, but flour as for XL .. What flour did you take? already sifted or not? what glass?

The bakery flour of the highest grade was taken in Ramstore, I always use it sifted. Glass for a bread machine 230 ml.

Then it is clear :)) Here https://Mcooker-enn.tomathouse.com/in...topic=671.0 I already wrote that the weight of sifted and wholemeal flour in the same volume is different. The difference reaches 25 grams per glass. If you always do this, then keep in mind your number. But it's strange that this difference became noticeable with you only on this recipe.

[Korata]

Korata, thanks for the recipe! The bread is baked, the smell is unmatched.
I was a little worried about whether it would work out: the dough turned out to be liquid (sorry, I didn't take a picture of the consistency!). I thought, maybe, because the egg is large (I bake a medium loaf), I stopped the cycle after the first batch, added a handful of flour and started it again. The dough was still runny. But I already had such a story with the baking dough, which I offered for the cake (its liquid consistency frightened off users, I remember, and again I never did it, alas)
I took the apple small, rather juicy. Half cut finely, half larger. I replaced the butter with olive oil, I think I threw 2.5 tbsp of poppy seeds. l. instead of 1.5. Powdered milk excluded, added 2 tbsp. l. regular milk, and the juice - freshly squeezed apple (approx. 150 ml).

Perhaps, all deviations, maybe, will tell someone and help something.

It is a pity that, due to the liquid consistency of the dough, I did not grease the surface with glaze before baking - I simply did not dare to go into the bread maker. Now I'll take a look here, maybe I can find a suitable icing that can be applied after baking.
I will try to take a photo when we cut it, and post it the other day.
Thanks again!

Once again, I draw the attention of all newbies to:

Regardless of the amount of weighed and not weighed flour and water, first of all, monitor the state of the kolobok when you pour all the ingredients into the bucket.
This is very important for quality baked goods.

Read the information useful for you in the Section Bread - everybody's head, the topic "the amount of water in various ingredients of baking".

[Korata, Roma,]

Korata, Roma, I just posted a photo of bread "in my performance" in the gallery. The bread is delicious, it has risen evenly, the "kumpol" is not a donkey, the crumb is airy. The only drawback of batter is that the raisins are all at the bottom, often even "at the bottom."

As I already mentioned, for the second time I get a liquid dough for baking - it "delivers" my bun from something, and the result is good. I don’t even know what to say, and I don’t want to embarrass the minds that are not yet fully initiated. Maybe it still depends on the bread machine? The full cycle for this bread (sweet pastry) is 2 hours 50 minutes, halla is ready in 3 hours.

[Update]

I baked an apple muffin today, but didn't add poppy seeds and raisins. That is, almost like the recipe in the manual from Panas-253.

I had to add a decent amount of flour along the way - 240 g of liquid + egg + apples for 500 g of flour is clearly a lot.

Has risen very well. Above the bucket is somewhere 2.5 - 3 cm.

Update: The bread is delicious, but the apples, and there were a lot of them, disappeared somewhere

I baked this bread last night, thanks for the recipe, half has eaten
Baked a small loaf, rose well, smell
I experimented with the recipe, namely: all the liquid is juice, instead of raisins and poppy seeds - cinnamon 2 tsp, apple diced, sprinkled with flour - into a dispenser
The dough, indeed, turns out to be liquid, I controlled the kneading, added flour - 3 tbsp. l
Pieces of apples are visible only on the crust, inside - baked

[Korata]

Korata, thanks for the recipe ... my bread is now on its way, the smell is magical ... I make a small loaf and at first the dough was very liquid, but adding flour, everything seemed to be transformed, the bun was beautiful and rose very well .... and the taste should be ....
But I have the same story with this bread as yesterday with the onion one - I put the ingredients in a box as small or medium, but the bread is a hero, it may be because I take the amount of food for other bread machines, but I make bread in my Kenwood ???

[delicious]

I also made a small loaf, I suffered, the horror of flour had to add very good. lot. It is not clear why, I put only half an apple, wholemeal flour 450g. I weighed on the scales, but the bun did not want to become normal, and everything clung to one corner of the bucket, even lost count of how many times I added flour.
The result is a beautiful kilogram loaf. Apples just don't feel at all, but delicious... I love poppy seeds and raisins, so with the tea yum yum.

And everything worked out great for me ... I just replaced apples with candied fruits, apple juice with apricot compote, added raisins, but did not add poppy seeds. Size L, medium crust color. It turned out to be a little crispy. Liquids: water + juice (compote) = 250ml, I forgot to add an egg to the total, then I finished 2-3 tbsp. l of flour in a batch, it turned out a MIRACLE. The only thing missing was vanilla and Easter cake! Happy Easter!

And pour or rinse the poppy right out of the package?

TOSHA
And pour or rinse the poppy right out of the package?

I didn't put the poppy in, but I know that it is steamed, probably with boiling water, some with wine, someone like it, but I just didn't put it!

And pour or rinse the poppy right out of the package?

I didn't steam anything, I just put the poppy in the bucket and that's it, it turned out great!

Today I baked apple bread according to the first recipe, only without raisins (my husband doesn't like him). The bread turned out to be amazing, only a lot of flour had to be added (almost a glass). I took the number for size M, but I got more than a kilogram. (LG Bread Maker) It was baked well, the apples were visible only in the section, the poppy taste is thin, the crust is good.All the same, the good yeast "Nevada" has never failed. Thanks for the recipe, I'll take note of it.

Korata, thanks for the recipe! The bread turned out wonderful !!!!!! Made with slight deviations from the recipe. I took whole grain flour for (I had to add 1 tbsp. L). Two apples, cut coarsely. Olive oil. Sugar replaced with honey. Pear juice with pulp (agusha 100ml). Added walnuts and seeds. The size was M, but the bread rose almost to the roof (1.5-2 cm above the edge of the bucket).
Thanks again to the author for the recipe !!!!!!

Now I'm baking a similar bread and I want to sprinkle it with powdered sugar later. I never did that. Do not tell me, sprinkle it already cooled down? And the top is not lubricated with anything beforehand?

Cold - hot and grease will melt the powder on a crust

And for some reason my bread did not work out. Moreover, AT ALL !!! Didn't get up and baked! And the reason is unknown to me, as if I did everything strictly according to the recipe.