Wheat curd bread (oven)

Wheat curd bread (oven)

Category: Yeast bread

Ingredients
Wheat flour	450 grams
Water	100 ml
Old cottage cheese	240 gram
Egg	2 small
Butter	30 grams
Salt	1.5 tsp.
Sugar	2 tbsp. l.
Yeast SAF-moment	1.5 tsp.

Cooking method

• 
• Put all the products in the bread maker's bucket, set the Dough mode.
• In x \ n I do only dough kneading.
• The consistency of the dough is a soft bun.
• The first proofing of the dough in the oven at 30 * C until the dough piece is doubled.
• The second proofing goes faster - about 30 minutes in time.
• Before the second proofing, I knead the dough in a circle from the edges to the center. Then I make a small circle out of the dough and form a bar. I make a longitudinal cut in the center with a knife.
• Before baking, grease the workpiece with a beaten egg and sprinkle with poppy seeds.
• Bakery products.
• I put the workpiece in preheated to 220 * C and after setting the dough in the oven, immediately reduce the temperature to 200 * C. I bake on a ceramic stove.
• After 10-15 minutes of baking, I reduce the temperature to 180 * C. I bake for about 15-20 minutes, then lower the temperature to 165 * C and bring it to readiness.
• I check the readiness with a temperature probe.
• Ready bread has grown 3-4 times against a small piece weighing 400 grams of flour
• You can see from the bread how the longitudinal cut made before baking has opened up - and I myself did not expect such agility.
• 
• 
• 
• 

Note

The crust is thin and slightly crispy, does not crumble when sliced.
The bread is very TASTY! He wants to eat and eat

Bon appetit, everyone!

Today I found such big holes in bread, so beloved by everyone!



The bread went well with the toast - in the morning it’s just right for breakfast!

Bake this bread, you won't regret it!

[Rommie!]

Rommie! I don't have a ceramic hob. Will you get bread without her?

[Rommie!]

Rommie! I don't have a ceramic hob. Will you get bread without her?

I don't have either. Is this a special baking plate? What size is it?

Girls, I didn't even pay attention to this ceramic plate !!! I will simply bake on a baking sheet. You need a stove (or stone) to maintain the temperature in the oven, if not the Admin will correct the rights. And without her everything will work out. You can put a cast-iron frying pan for drying!

Girls, I have a ceramic tile that is left over from a microwave oven with a pizza baking function - whoever has one will present what it is about.

What is a stove for?
When you heat the oven to 200 * C (for example!), Then when you open the oven door, the temperature immediately drops by about 10-15 * C, and it turns out that your temperature for baking has already become about 190-185 * C, and then it takes time to restore the temperature to the desired 200 * C - and this time is about 10 minutes, which will be taken away at the most necessary moment of baking bread.

The ceramic plate helps to maintain the set temperature in the oven when opening the door at the beginning of baking, to reduce temperature losses.

There is another option for keeping the temperature in the first minutes of baking.
Set the temperature for heating the oven to 220 * C (20 * C higher than what we need for baking), then after placing the bread in the oven, immediately lower the temperature to the 200 * C we need.
Thus, we immediately reach the temperature of 200 * C, which we need for baking, thus removing temperature losses when opening the door.

There is also an option to keep the temperature.
Put a flat cast-iron pan in the oven, and with it heat the oven to 200 * C - this is instead of a ceramic plate.

This operation is good so that in the first 10 minutes of baking the bread there is an explosion of heat, which makes the dough piece rise sharply and thereby acquire a high round, large shape - then. what do you want
Look, look (2 photos below) how my bread exploded from hot, what an explosion of bread emotions happened !!!! Like bread kicked out in all directions - but kept its shape, did not crack !!!

[Admin]

Admin, SOS SOS SOS I can't wait until the morning !!!!



I don't know what it tastes like and in the context (that's for sure tomorrow), but it smells awesome !!!! Thank you very much for the recipe !!! I always have cottage cheese in the fridge.

Py. sy. I forgot to mention the changes in the recipe: 1 large egg, 100g. CH flour, milk lubrication.

Here's a cut:


Air pulp !!! DELICIOUS!!!

[Admin]

Admin
I understand correctly, you need to wrap a circle of dough with a roll, right?
Is there a hidden meaning in the longitudinal section? Or you can cut it as you like, as long as the cut has a place to be ...

Crochet, as a rule, I knead the dough from the edges to the center. I get a kolobok, then I roll it a little with my hands into a thick cake, and then I roll the cake into a bar in 2-3 turns.

And ... I remembered where I saw the movie, I'll show you how to do it https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=80524.0

The incision can or may not be done. It all depends on the strength of the dough, in any case, it can crack where it needs it
I recommend making a small incision just before baking, and straight into the oven.

[Admin]

Made it - your bread, Admin - in x \ n. Here is:



The cut, however, was made a bit early (they did not let the bread cool down), but this is from impatience. And I chose the size too big (Gross), next time I will fix it, otherwise it came out roasty.
Everything according to the recipe, I chose program No. 4 (there were torments: either No. 4 - sweet, or No. 8 - yoghurt).
Yummy! Thanks for the recipe!

I want to try additives later, like - raisins, maybe prunes.

Tatiana thanks! Soul bread turned out, fell into the category of loved ones. I convey from the whole family

It is so pleasant and wonderful when the whole family likes bread at once, and even became a favorite

Thank you for your kind words, bake and eat to your health!

[Admin]

Admin, thanks for the wonderful bread!


Soft, with a thin crust, tasty and aromatic.

Tatyana, what is my mistake - the bread from the bread machine turns out to be more airy than the bread that was baked in the oven (according to the same recipe)?

[Admin]

Admin, thanks for the wonderful bread!
Tatyana, what is my mistake - the bread from the bread machine turns out to be more airy than the bread that was baked in the oven (according to the same recipe)?

Bake and eat for health

If you bake in a x / oven and in a mold in an oven, there may be no difference, since the walls of the mold (bucket) help keep the bread in shape, it does not fall off.

But when baking on the hearth, there is a possibility that the bread will not be high, there are no props! Especially if the dough is very soft!

[Admin]

Admin, baked this wonderful bread today. Hell in HP. I did not dare to bake in the oven.

Everyone liked it. Thank you very much for the recipe.



Sorry I can't thank. They write that I have already done this. I think this is not fair.

[Cook]

Cook, THANK YOU!!!! Bake and eat to your health !!!

low bow, I bake the 2nd time, very sincerely, airy, lace and not difficult to work, I will probably go and put it, the photo is behind me

[Lantana]

Lantana, thanks for the kind words - bake bread for your health!

🔗
Tatyana is YOU

[Lantana]

🔗
Tatyana is YOU

Oh, how cool, SUPER CONGRATULATIONS! And the house is the way I like it, and the tailed animals, and the tree ... enjoyed it !!!!

Lantana , THANK YOU VERY MUCH FOR THE GIFT, SUPER!

I congratulate YOU on the NEW YEAR, BE HAPPY!

[Admin]

Admin, baked this wonderful bread today. Hell in HP. I did not dare to bake in the oven.

Please tell me the mode in the bread maker, pliz ...

This bread can be baked in a x / oven on the main mode, watch the balance of flour / liquid. To your health!

thanks, tomorrow I'll tell you about the result

ROMA thank you very much for the recipe !!! On New Years at the table, everyone ate it only
in my opinion - after your photos - the fried crust came out
very tasty and such a nice color

I have a question - why the taste of cottage cheese is not felt practically? and YOU also add honey in many recipes - what is the best way to add it?
I'll go put another one

[Madina]

Madina, to your health! Nice to hear that I brought you so much joy on New Year's Eve

You may have noticed that I often add aged cottage cheese, which kind of works like yeast and does not give the dough a sour taste.And why should cottage cheese be felt in the finished bread, this is not a filling for a cheesecake.
Using aged cottage cheese in bread dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=45260.0

I add honey to emphasize the taste and smell, especially in plain bread or with the addition of rye flour, here honey is very handy. If other additives with a strong smell and taste are added to the dough, honey is useless, it will not be felt.

I wish you success!

thank you Tatiana
that you take the time to respond immediately, share your experience
now courage appears and you touch the bun, at least you understand what is where

thank you Tatiana
that you take the time to respond immediately, share your experience
now courage appears and you touch the bun, at least you understand what is where

To your health! Courage is very good, so you get bread!

thank you Tatiana
today once again made wonderful bread, everyone likes it so much

what makes me happy - I read your recipes - and I'm starting to experiment - today they put in a quarter of whole grain flour (though I only got less flour - the bun seemed to be so good)

I am now very glad that nothing worked out for me according to the recipes with HP - so I would not have looked, I would not have found this forum, your advice - they are a handbook for me - I also read about the description of the rye bun - I am going with strength for it)
and I would just stupidly do according to the recipes - the instructions say a step to the right - to the left - shooting and no creativity

Thank you very much - now I am not even afraid of possible failures if you already had bread for the birds a couple of times
I make from what is at hand and in the mood

low bow for your work and words of support

Thank you very much - now I am not even afraid of possible failures if you already had bread for the birds a couple of times
I make from what is at hand and in the mood

low bow for your work and words of support

And not a couple of times to the birds, but many times And it still happens.But this does not prevent me from looking for new recipes, making various additives to bread

Thanks for the kind words!

Tatyana, I have a question - the bread is beautiful, tasty - but in my opinion - it is damp and slightly sagged
I had to leave urgently - and the bread was in KhP 5 hours after cooking

I'll figure it out with the link and I'll upload the photo

This is the reason

Bread must be taken out of the bread machine immediately, otherwise it will become damp, because there is enough moisture in it

thank you Tatiana

Tatiana good afternoon
finally, this bread looks almost like yours and made an excellent crust last night

Thank you
now thanks to you there are a couple of recipes that work well

now as I arrive I will rye learning to do

[Madina]

Madina, bread with experience comes to health!

Now I am sending everyone to your links both from this forum and from the rest

[Madina]

Madina, Thank you!

[Admin,]

Admin,, I really like your bread !!!!

Do I understand correctly: only two proofers?

put in hp on the main mode
total time 3:18, 750g, medium crust

kneading 1 5 min (done twice)
rest 5
batch 2 20min
rise 1 39min
deboning 10sec
rise 2 26min
forming 15 sec
ascent 3 50 min
baking 53 min

after the second proofing, interrupt and start baking?

[nimart]

nimart, Thanks for the kind words!

There is no need. Put on the BASIC program and let it bake to the end, let's see what happens. The last tube is the longest needed.

of course, the second ascent has already started

I need to disconnect, I will report tomorrow

[Admin]

Admin, thank you for the recipe
it turned out to finally take a picture.
It was very interesting to work and I really liked the bun (I like them all), but
but,
it is clear that she was mistaken.
Although it seemed to be weighed and the necessary figures were obtained.
surprisingly, both when baked and in ready-made form, the bread smells of stale cottage cheese
crumb, I would say that it looks like a cupcake and not a bread

have to try again:
with younger cottage cheese
can bake in a slow cooker
Can you cut such a dough into buns?

[Admin]

Admin, thank you for the recipe

but it is clear that she made a mistake.
Although it seemed to be weighed and the necessary figures were obtained.

Can you cut such a dough into buns?

Bake to your health!

The right numbers are good! But the dough requires its own calculation, therefore, in addition to the check figures, you also need to try the dough with handles, iron it, check the consistency. Especially the dough with cottage cheese, it is capricious. Judging by the roof, there was a bit too much water (liquid), perhaps the curd turned out to be softer, but it also had enough liquid.

It seems to me that buns can be made from such a dough, you need to try

Thank you I will

Now I made buns:



flour-450g, cottage cheese 200g
water 50ml
egg 1 medium
butter, salt, sugar
yeast - fresh, about 8g
kneaded on a heated prog, twice, proofing (I don't remember about 40 minutes), formed buns, proofing buns 30 minutes test
it turned out 11 buns, only 9 fit in the frying pan, made pizza of the rest

baked for 30 minutes, water in a tray

the crumb already looks like bread, not cupcake. The smell and taste of cottage cheese is present, they have not grown very much
bun-soft (as I understand it), when the buns were formed, the dough stretched somehow strangely, I don't know how to describe

Seems like little water
reduced both cottage cheese and water, but you needed one thing?

The buns are small, so if there was more liquid, then this is not noticeable

Well risen, beautiful crumb! Great!

The buns are small, so if there was more liquid, then this is not noticeable

Well risen, beautiful crumb! Great!

thanks for rating

that is, there is still an excess of water?

[Tanyusha]

Tanyusha, I am very grateful for the bread! Thank you! Thank you! Thank you! : rose: What a fragrant and delicious bread! Now my oven "lives" on the veranda, as the oven is hot at home. So, a neighbor came running to the smell of baking bread. And it was through the pond that she smelled the scent! True, the wind was blowing in her direction, but still. Well, I was ready for this - I kneaded one and a half portions and baked 2 loaves. One for us, the other for our neighbor. She didn't even wipe her hands on the robe after the garden bed - she tore off a hot hump and ate half a baton in 5 minutes. Well, to your health! I often spoil her with bread.
I have a mini oven, so the bread in a mold or on a hearth rests against the roof of the oven. So I adapted - I bake almost any bread in the form of loaves.
Here he is my bread-bar! By the way, my cottage cheese was about a month and a half - it was lying around in the refrigerator. Was in an airtight container, so nothing else looked!

[Luda]

Luda, well, very beautiful bread !!!
I also adore the smell of fresh bread, while it is still being baked, and so it smells like home and coziness.It's not for nothing that the neighbor flew in to the smell, pulled

Luda, how do you like the old cottage cheese in the bread, how does the taste, smell and the dough itself behave? I would like to know your opinion

[Tanya]

Luda, how do you like the old cottage cheese in bread, how does the taste, smell and the dough itself behave? I would like to know your opinion

Tanya, the curd behaved perfectly. True, I have my own - I make it from yogurt (on Evitalia). I always make cottage cheese soft, not grainy - I like this more. The smell of aged cottage cheese is initially a little embarrassing, but in the dough this smell is then transformed, and in bread it is not felt at all. But the smell of the bread itself is awesome, neighbors, out, lures! And I liked the dough. It seemed to be sticky at first and wanted to tear. But I stopped the program "Dough" after kneading, gave autolysis for about 30 minutes, then everything was kneaded perfectly - the fibers for the whole bun were visible. And from the finished dough, the loaf formed well, did not blur during proofing. And when baking it took off in 5 minutes.
By the way, I also use very old yogurt and whey for baking. I really like it too. Better than fresh. I now age all these products on purpose. But I baked bread from cottage cheese for the first time, and before I used it only for baking cookies.
But on kefir I used to make dough for pies.If it was made on fresh material, then the pies were not tasty, the dough did not rise well. Therefore, I always had a bag of yogurt a month ago in my refrigerator. And since I started making my own yoghurt, I don’t buy kefir, but wherever they ask for kefir according to the recipe, I add yogurt. I am always happy with the result.
In general, now I will make this cottage cheese !!!! And in his refrigerator, let him grow old! I really liked this bread.
By the way, Tanya, about the old sour milk, about its properties, I read from you. This is what I use. So thank you squared - for the theory and for the noble bread recipe!

[Lyudok]

Lyudok, everything is clear, you are not afraid of baking and experiments, YOUNG MAN!
And it's nice to see that you are doing great!

Oh, Tanyusha, thanks! I was embarrassed by your praise. I've only baked in the oven for six months. How many failures, I pestered you and other girls with questions. Everyone answered so patiently - thanks to everyone !!! And I study the theory every day, again. Yours - every day, necessarily, returning several times to the same thing ... And I also like to read Luda and Sergey from LJ. So, I study quietly from the Masters. And be afraid, do not be afraid, you need to bake. You yourself know why - it is not possible to eat store bread, and there are no stores in our village. But not even because of this. I really like this process - baking bread. And before eating a piece, I will examine it from all sides, smell it, and then savor it for a long, long time! All this is exciting!

Tatyana what kind of bread, mmmm, I'm not interested if it will be the same on sourdough from the oven. ? I just bake everything on sourdough from yeast refused. and the leaven I have is a little different, not like on the forum. Hop. feed her inappropriately

[Ira]

Ira, Thank you!
Almost any bread can be baked with sourdough, there people even bake sourdough pancakes

You need to try it yourself, select options and experiment - you will definitely succeed