The easiest white bread made from wheat flour

Admin, thanks a lot! I inserted the photo I baked the smallest portion (suddenly it won't work the first time)
I'll go tomorrow in search of raw yeast))) tell me, how is raw yeast used? I never baked on them. do they need to dissolve in water?

Good bread!

Dissolve yeast in warm water (a little) and then pour into a bucket, take water into account in the total amount of liquid.
How to test and activate yeast?

To help:
Contents of the "Basics of Kneading and Baking" section
Contents of the section "Ingredients and accessories for bread"

Thank you very much for the recipe "The easiest white bread"! Very tasty! My grandfather, who is usually picky about homemade bread, because I usually bake with seeds or with the addition of rye flour, and mostly with sourdough, he is delighted! And in our family he is the main connoisseur)) He commented: "Delicious, very tasty"
So for the second week in a day I bake this ordinary bread! And we no longer go to the store for loaves, because the composition is the same, but it comes out 2 times more (715-730 g), cheaper and tastier! I have a baking time of 3 hours.
Thank you! Added to bookmarks, I recommend to everyone.

[Tanyusha]

Tanyusha, good luck to you and your grandfather! Grandfather always speaks the truth!
Nice and smooth bread turned out It's nice to hear that I have pleased bread

[Admin]

Hello!
Admin a question for you. But first about myself. Bread maker Panasonic. Bread recipe from instructions. Flour-600, salt -2h l., sugar 1.5 tbsp. l. , oil - 2 tbsp. l, dry yeast-1 tsp, water -370 ml. Only yeast I take not 2 teaspoons, but one. I've been baking for two months already, about every other day. The bread is beautiful, as in the photo. Tasty. But there is no bread smell in it, but you want it. What makes bread smell like bread? How to achieve it?

[Vadim]

Good day!
Vadim, switch to baking bread in the oven and a good bread smell will appear Tested by experience

The reason is apparently that baking bread in a bread maker is strictly regulated by the program and the time for each program, and does not imply the readiness of the dough itself to proceed to the next step.

Baking in the oven - in free flight. And the dough itself tells you when to move on to the next step, the phase in kneading dough, proving, baking - the dough is fully ripe and not constrained by the program. Hence, the bread is more ripe in smell and taste, and properly baked.

I can answer your question this way

Go to the Yeast Bread section, and compare recipes and photos of bread in a x / oven and in the oven - there is a difference, and a big one

If you compare your recipe from the first post and my recipe, they are almost the same. And the view and in the section and the crust one to one. Does your bread smell like bread?

"then they are almost the same"
Fedot is not the same!
Only they were racked and baked in different conditions. This is the difference in taste and smell.
I will not debate - you need to try it yourself, then it will be possible to compare

Well, where should I discuss with a specialist. I'm just looking for a reason. You indicated that the recipes for the oven and bread maker are different. Therefore, I asked about the smell with the same recipes. If you smell, then it's not the recipe.
You write that the baking conditions are different. but something tells me that this is not the reason for the lack of smell. Maybe dry yeast does not give a smell?
And you do not know on what bread was baked in factories before - with live yeast or with sourdough. After all, clearly not on dry yeast. By the way, modern loaves also lost the smell of bread.

The mother-in-law poured me a bread maker that was presented to her for the anniversary, but the couple did not work. Tyzh says you cook - take it away, you will succeed)). My first batch.I have been dealing with yeast for a long time, we brew malt distillates and brew beer.
All according to the first recipe in the subject, 750 gr. maximum crust, extra flour. The Philips HD9016 oven, when I read the reviews here on it, was a little depressed ...


Admin thanks! For 2 days I read your works in more than one circle, everything lined up logically.
Well let's go, another idea)))

Nice and neat bread turned out for the first time Great!
It is gratifying to hear that you have carefully read the baking technology in the x / oven Let's go ...

Thanks for the kind words!

Strike the iron while it is hot, to fix the material, I kneaded it according to the same recipe but with the addition of fried onions and on a medium crust, it is still cold until I cut it. Ah, the flour is already over. I am already estimating rye-wheat (I have in mind since childhood in the Baltic states) and in the stove.

Alexander, you can decorate such beauty with the author's recipe on the forum

Here is such a handsome man I have turned out. And delicious, words cannot convey.

[Ira]

Ira, very nice bread! To your health!

Hello, Tanya. This is your recipe. The recalculation was done according to the scheme. Usually I took 400 grams of flour, etc. and the bread turned out to be high. The daughter asked to bake one that would rise flush with the edges of the mold. And here's the result. Tanya and now I will put spelled bread on baked goods, then in which section to place. Probably in the section spelled with sourdough and flaxseed.

Well, if sourdough bread, then we carry it to the Sourdough Bread section, there it belongs

Tell me, was the saf-moment fast-acting yeast used in this recipe?

Yes, the recipe says: Active dry yeast Saf-moment - 1.5 tsp.

I just thought all the time that the active ones are those that need to be poured with water (such as saf-levure), and the fast-acting ones are immediately put into flour.

Posted on Friday 18 Mar 2016 11:33 am

And yet, on the packaging of the saf-moment it is written 11g (sachet) per 1 kg of flour. Or not pay attention to it and put 1.5 tsp (from the bread machine, as I understand it? Are they all the same?)?

This is not true! You should always read the instructions on the packaging for how to use and activate them.
Saf-Levure is pre-filled with water
Saf-moment and many others are laid dry. And you can pre-activate them with water, make a dough on water, or with flour, and so on ... there are many options for activation and dough. Depends on the author's recipe.

Here is the activation option How to test and activate yeast?

There is also yeast for pizza, for a pastry chef, and you also need to read the instructions.

When setting the saf moment, we use this table The amount of flour and other ingredients for making bread of various sizes

To help:
CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"
CONTENTS OF THE INGREDIENTS AND ACCESSORIES FOR BREAD SECTION

Everything according to the recipe from the cap, the first proofing in HP.
Even wanted white, with black we need to take a break.

[Alexander]

Alexander, excellent bread from the oven, BRAVO!
The pulp is airy, the roof is even! Nice to look at!

I carefully studied your koloboks for me, this is the very foundation, well, I adjust the water there, for smaller hearths. As the oven began in the oven, there were no problems with the form.

[augusto]

augustoWhat a beautiful bread !!! What an ideal shape !!!! Just a lovely sight.
I respect men who can cook, and even those who also bake bread ..........

[Galina]

GalinaThank you, I like to cook honestly. Own beer, grain distillates, whiskey.

Own beer, grain distillates, whiskey.

Nifigase !!!! So you are a treasure, not a man.

Bookmarking! Salivating is already flowing, until I re-read, looked through all the posts and I already want, I want, I want pictures.

So let's start sharing and bragging.

The day before yesterday I bought a simple and affordable Delfa DB-1348, for only 53 evergreens. Here's one:



I congratulate the happy owners of the same: the device is great, but the instructions and recipes are complete nonsense. I have not tried all programs, but (looking ahead) "basic" and "French" also do not correspond to real life.

I wanted to express myself for a long time and viteevato, but ... I really want to sleep.

Here is the first-born recipe from the cap (450 grams of flour + 2 tablespoons). Program "Basic", but I had to bake in the "Baking" mode for another 25 minutes to get this crust color. Either the voltage is weak, or the program is short - I still don't understand.



Ate in 2 days. Very tasty, but sweetish and the bubbles are small, as for me.

But today. The recipe is the same, but flour is 300 gr. white and 150 gr. wholegrain. It's the same with my chronopancreatitis. The only point is that white flour added 60 grams for a normal kolobok at the kneading stage, whole grain flour is either wetter or worse absorbs. And this is what happened:



Sorry for the clumsy syllable. )

Hello, I am a newcomer to the forum and I am ashamed to say, but I have never baked bread myself in my life, I just plan to master the basics. I reread the topic, drool flowed from the beauty that you are all baking here. I'll also learn and brag

Hello everyone! the other day we bought a Redmond RBM-1908 bread maker. decided to bake the first bread according to the recipe from the book that was included with the HP. but something went wrong, or there was not enough flour (I didn't weigh it, but did it through a measuring glass, which, as I understand now, is not true), as a result, the dough was liquid, not a bun. the bread was baked, but it was somehow greasy (can we add a lot of butter? I added it strictly according to the recipe), very spongy and the lid is opal ...
in a panic that I have crooked hands, began to google recipes and found your forum!
Having gained strength, having bought the recommended flour (thanks again to this forum, a ton of useful information), the bread turned out to be a feast for the eyes!
however, baked in the first mode, there the time is exactly 3 hours.
I wanted to follow the recipe and set it to 3:50, and in my bread maker, if I change the cooking time, the delayed start timer starts.
in Redmond RBM-1908, you cannot change the baking time of bread programs (note for beginners).
in general, I attach a photo!
the bread is tasty, ruddy, finely porous. uh, with homemade doctor sausage went well for breakfast today

[Elvira]

Elvira, to your health! The bread is handsome!
We have a whole section on the operation of the x / p Redmond, advise there how to operate the x / stove
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=579.0

Hello Bakeries! The other day we got a bread maker as a gift, and today I decided to try it at work, and of course I started with the simplest bread. Well, the first pancake came out lumpy Really lumpy. The gingerbread man did not work out, clung to one corner of the form and turned, added Art. spoon (even a little more) flour, helping him to unhook. Unhooked. But in my opinion, it became a little tough because of this. According to the program, for 2 proofings, did not rise. After baking, the crust is very light, and the top is almost white, although it stood on the middle one. In general, I do not know what is wrong and what I needed to do. Maybe you should have left it as is and not added flour.

Let's start, perhaps ...

It should be noted that if the bucket is elongated and / or with two stirrers, then the bread dough will be kneaded somewhere in one corner, and especially if the dough is a small lump. In this situation, after the second batch, before leaving for proofing before baking, we lay it with our hands as it should, over the entire surface of the bottom.

From one spoonful of flour, the dough will not be tough.
Additional ingredients are added to make the dough soften, such as butter, milk, sour cream, and so on ...
In any case, the dough should be soft when kneading, but not runny.

If everything is done correctly, the dough is not steep, the yeast is normal - the dough will definitely rise.
If in doubt, check the yeast for germination How to test and activate yeast?

If the crust is white, this is a feature of the x / stove model. We go to the Operation section and read about the features of our model x / stove.

In general - we learn to cook bread dough

To help:
UNDERSTANDING BREAD IN HOMEMADE BREAD
CONTENTS OF THE INGREDIENTS AND ACCESSORIES FOR BREAD SECTION
CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

[Admin]

Admin, Thank you. I'm going to bake for the second time today. I began to study the forum.Just in case, I bought other yeast and flour. Maybe there really was something with that yeast, but I didn't check it. I did not find the model of my bread machine (Mystery 1208), but I think the consistency of the dough does not affect this.
In the morning I baked a cake, on a medium crust. It turned out great. And the crust is good. But why the bread was light ... I will unsubscribe that it will be released today. I hope everything works out. Sooo want your delicious bread.

Mystery Bread Makers are here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=505.0

And here is my report. It was not done, however, without my intervention)). Before the first rise, the oven stopped and the dough instantly spread along the bottom. I decided to take it out and mix it a little with flour on the table. I don’t know if I did the right thing, but I brought the dough to a state in which the bun slowly and smoothly spreads and almost does not stick to my hands and the table. Then I carefully returned it to the bucket and further according to the program. And that's what happened.


And this is in the context) Sorry, what is left for the morning)


Thanks for the help and recipe! I will continue to master baking!

I decided to take it out and mix it a little with flour on the table. I don’t know if I did the right thing, but I brought the dough to a state in which the bun slowly and smoothly spreads out and almost does not stick to the hands and the table

A very correct decision, YOUNG MAN! I figured out how to get out of a spicy situation
Otherwise, the roof of the finished bread would collapse, and the bread could turn out to be very wet and tasteless.

For the future, you need to have time to mold a high-quality dough during the first batch, and in the second batch, the dough will develop gluten, which will have a beneficial effect on the quality of the dough.

Thanks for the recipe! the bread is insanely tasty. The truth was mixed with whole grain wheat flour. And it also took a little more -470-480 g. Hue on the hearth, kneading in a combine комб

Thank you Admin. Today I will try to make bread according to your recipe. Yes, I forgot to brag. Yesterday I baked apple charlotte. It turned out very tasty.

[Lena]

Lena, bakes for health The recipe is well-planned, the bread should turn out

Thank you, the bread turned out to be very tasty and beautiful. Now I want to find a recipe for bread that is less nutritious and more healthy

TAKE ...
Bread recipe "The simplest white bread"
Wheat flour - 450 grams + 2 tbsp. l.
Simple water - 300 ml. warm 40 * С
Salt - 1.5 tsp
Sugar - 2 tbsp. l.
Vegetable oil - 1.5 tbsp. l
Active dry yeast Saf-moment - 1.5 tsp.

Good evening!
Repeated 1 in 1 on Hitachi B301 HP. Everything worked out!



In fact, everything works on the Hitachi B301! You just need to slightly adjust the number of ingredients.
If you made a little mistake, that's okay. I bought it for 2500 rubles, cleaned it, greased it, baked it, I'm satisfied. Beloved about the new Panas no longer remembers. HP Supra BMS 350 is more capricious to the ratio of ingredients, especially to water and yeast. The roof has fallen - reduce the water. Good luck! Bon Appetit!

Still, you need to slightly correct the bread recipe, make the dough a little softer, then folds will not form on the finished bread, it will be more flavorful

We always remember the "flour-liquid balance" based on our personal conditions for kneading dough and baking

And yes, Hitachi bakes great and no problem!

Good morning!
I will consider the remark, thanks!
Crumb: