Wheat yeast bread "Anadama" (bread maker)

Wheat yeast bread "Anadama" (bread maker)

Category: Yeast bread

Ingredients
Bread flour (140 g flour in a cup)	3 5/8 cups
Water	5/8 cup 150 ml
Salt (I take coarse salt)	1 1/2 tsp
Butter (melt)	1 1/2 tbsp. l.
Dry yeast	1 1/2 tsp
Black syrup (took 60 ml of honey)	5/16 cups
Corn flour (took Polenta 60 ml)	5/16 cups
Egg	2 large

Cooking method

• Hitachi recipe, 240 ml cup
• Put all the ingredients in the x / oven (beat the eggs with honey, melt the butter) in the order as described and start the x / oven. In this recipe, there is enough liquid and flour to form a bun. But the kolobok turns out to be thicker than usual. I recommend not adding more water. It turns out delicious, good dining room bread that is not dry on the bite despite the presence of honey. The crust is good and crispy.
• As a result - the size of the bread is 13 x 13 x 18.5 cm, the weight is 830 grams.

Time for preparing:

3.50

Note

The bread is delicious, I will bake it again, it's worth it.
I made sure again that the bread should be kept until it cools completely and only then cut. Delicious and the structure is not broken when cutting.

I took the photo in two projections, I'll give it later, because I need to master this procedure.

Varenik Photos

Similar recipes

Anadama - Famous New England Bread (Peter Reinhart) (oven) (Scarecrow)

English traditional bread (in the oven) (Alexandra)

Bread with Guinness beer and ouzo (oven) (Idol32)

[bread "ANADAMA".]

I repeated baking today bread "ANADAMA".

Here is an updated recipe for bread and a set of foods:

What do you need:

Wheat flour - 550 grams
Corn flour - 70 grams
Curd whey - 150 ml.
Large eggs - 2 pieces
Honey - 60 milliliters.
Butter - 30 grams
Salt - 1.5 tsp.
Yeast SAF-moment - 1.5 tsp

What to do:

Heat honey (liquid) and oil to room temperature. Beat eggs lightly with a whisk.
Place food in the bucket as recommended by the Bread Maker Manufacturer.
I put all the liquid foods first, then sift the flour, and then the rest of the additives.
Be sure to adjust the bun if necessary.
Advice:
I recommend filling all liquid products in full (including whey), as indicated in the recipe, and not enough wheat flour to fill in about 1/2 cup. When the dough starts kneading, gradually add flour from the cup to the desired state of the bun, then you will see how much flour you actually need to add to the dough. As a result, either the flour will remain in the cup, or you will need to add more from the bag. This mixing option is preferable than adding water to a tight bun.

Baking mode "basic" by time 3.50, crust color "medium".

The size of the bread is 13x13x 21 cm. It's a very beautiful bread!
Unfortunately, there will be no sectional view, since the bread was baked "to go".
I will definitely show you next time.

It is tempting ..... And what is the "main" for Mulinex?

It is tempting ..... And what is the "main" for Mulinex?

All ovens have a Basic (basic, normal, BREAD) baking mode for wheat bread, at a time of 3.20-3.50 hours, for whom it is included in the program.

and 3.20 really will be enough ??? after all, the difference is as much as 30 minutes?

This means that your program is set up for ordinary bread. Basic mode (basic)

Today I also tried to bake the recommended bread
It seems to have turned out, however, not very photohygienic, but that is, that is.
At first, I extracted whey from kefir, it turned out


then, on the advice, beat the eggs, added butter, honey, whey and mixed it well, that's what happened.

serum left for one more time probably
Then I acted according to the advice described above, liquid in a bucket, on top of flour, salt. Wheat flour did not add 1/2 cup. In the process of kneading, 2 or 3 tablespoons of flour were added, no more was needed. In total, 68 grams of excess flour from 550 grams remained. But I think everyone will have it differently, because it all depends on the size of the eggs and the moisture content of the flour.
here is such a dough - it is already in the process of rising.


and, in fact, here is the bread itself

and in the context


I haven't tasted it yet, but the smell is delicious (I just ate the chebureks and the bread is already inappropriate)
And with the top, I have problems all winter in any bread. The top is undermining and it seems that it started when I changed the yeast. I used to use the Lvov ones, but now they presented me with the SAF-moment package, today I opened the last package. And probably I will switch to Lvivs again. Or maybe it's not because of the yeast, maybe because of the season, they don't heat well, the apartment is cool. I don't even know what to think.

[Admin]

Last night, I put the "ANADAMA" bread from Admin for the night, only, since there was no curd whey, I took sour milk. Otherwise, I followed the recipe. True, I also added quite a bit of raisins.

Freshly taken out bread



Chilled, sliced ​​bread



🔗

Unfortunately, the bread came out not as high as that of Admin and his roof was torn a little, but at the same time it was very tasty.

Admin, thanks for the delicious recipe. I, my family and friends liked him very much. I will train further, on the way to the heights of the art of baking.

Many thanks to YOU, for all the recipes, this one turned out to be great, it's a pity that I can't post pictures. Admin, thanks for everything.

Or maybe it's not because of the yeast, maybe because of the season, they don't heat well, the apartment is cool. I don't even know what to think.

[/ quote] Bread is afraid of drafts! try covering the front bottom with a towel when it's cool. It helped me! At the bottom of the H.P. there are ventilation holes and through them cold air during the rise of the dough acts adversely on the baked goods. Of course, you should not close it, but if you cover it a little, it will be useful.

Thank you very much for your culinary and teaching talent. The bread is just a miracle.
It turned out the first time.

and I am with ANADAMA today
True, the roof is cracked (I think the yeast was not fresh)
Otherwise, in my opinion, even very ..
Admin thanks.

Tell me, what can replace honey (the child has allergies)?

Replace with any sugar in the same amount

People are baking ANADAMA, but are we worse?

I took 500 g of wheat flour, broke 2 eggs in a measuring cup and added curd whey to 270 ml. Everything else is Admin recipe. In the process of kneading, I added another 40 ml of serum to the desired kolobok. You can see the result yourself, but the taste is something indescribably tasty. Admin, of course, I'm still far from your perfection, but I'm trying very hard.

my bread always turns out like bricks (n) h .... heavy, dull. not porous at all ... what could be the reason? Thank you!

Try to start from here #
Then try to read carefully the rest of the topics in the Baking Basics section.

Bread just doesn't give up - you need to feel it, and not just bake it with an automatic machine - but then the result will be very pleasing

[Admin]

Admin
Thank you so much for the delicious Anadam bread!
It worked right the first time (viewing "Baker's Manual" probably helped). I have a bread maker for about a year. She baked various breads according to the recipes attached to the bread maker: from basic basic to bread with all sorts of additives. I paid attention to your recipes many times, and now I decided. In general, I have been friends with dough, all kinds of sweet pastries and cooking since childhood. Anadam's bread is something. I did not measure or weigh the butter and honey - I put it "by eye", maybe that's why it turned out to be a little sweet (and it does not spoil it at all - it only improves the taste). Instead of whey, I poured kefir 1%. And Wheat flour "not supplied" 30 grams. I have a Tefal oven.And the baking time for the main recipe is 3 hours 18 minutes. Great recipe !!! Thank you very much!!!





Now you can see that not only 30 grams of flour were superfluous, but also the last spoon. Still, kefir is not whey, thicker

taken from here: 🔗
Anadama is a traditional American bread mixed with molasses and corn (maize) flour. According to legend, this bread was created by the husband of a woman named Anna, who for some reason left molasses and corn porridge in the kitchen. When the hungry husband found no other food in the kitchen, he mixed these two ingredients with flour, water and yeast and baked the bread while saying, "Anna, damn her".
This is how the name of this bread appeared.

thanks for the recipe. This is the first "perfect" outwardly bread that I have made in a year. I have not tried it yet.
Serum 150 was not enough, I added another 100 ml.

[tadpole]

tadpole, thanks for your feedback and welcome to our forum

Well, the liquid is not a problem, we adjust it to the dough (bun) Nice to hear that everything worked out!

The crumb is not visible in the cut. But judging by the "roof has gone," not enough liquid was added to the dough, the bun turned out to be heavy, steep - that's why the dough cracked and burst from tension.
Next time, make the bun softer, and do not be afraid to put various additives in the dough, especially dairy products and whey, potato broth, cottage cheese - immediately appreciate the quality of the bread!

I'm glad for you and your bread

But still add some water and make a very soft bun, and then compare with this crumb
The photo shows that the crumb is not porous, rather dry.

And play with the flour ratio yourself, see what happens. We always bake bread for ourselves

Admin, how much is 60 ml of honey (molasses) in grams? I want to mix right away and not get dirty with the measuring cup. Thank you.

Take about 3-4 tbsp. l. ordinary, with a small top, you can't go wrong.
Differences back and forth will not make the weather, adjust the difference with a bun

I did not correctly express my request. I measure everything on the scales and practically do not use spoons, because this is not accurate and I need to wash everything at once on the scales, therefore I specified how many 60 ml will be in grams.

Well, I didn't measure the honey on the scales I took it with a spoon, put it in a bucket, the weight is approximate, it's not important - and I washed the spoon, it doesn't take long

tomorrow my son will measure all the spoons of honey and everything sweet with his tongue. No compromises

60 ml molasses - 87 gr
Admin, can you help me figure out how much eternal leaven can be used in your recipe?

Your recipe:
Wheat flour - 550 grams
Corn flour - 70 grams
Curd whey - 150 ml. (I put kefir down, then I added more water to 200, and maybe more, because the first time the roof went off)
Large eggs - 2 pieces
Honey - 60 milliliters.
Butter - 30 grams
Salt - 1.5 tsp.
Yeast SAF-moment - 1.5 tsp
I would take 300 sourdoughs (or the quantity of sourdoughs can be brought up to 400 here? What proportion should be used? How to navigate, is there not a lot of sourdough for a recipe?), 400 flour and 50 water, everything else according to the recipe.
Correct calculation? Well, the control of the kolobok is-no.
Thanks for the help.

It all depends on how good you have a strong leaven, and what taste, sour or unleavened.

If it tastes sour, then the bread will also taste sour.

How much leaven? Somehow everything is added in different ways. I believe that the optimum is up to 40% by weight of flour, the rest is flour to a bun.

I have rye sourdough and today put rye in a separate jar, but I feed it with wheat flour. Will she be reborn for a couple of days? She is 6 days old today, she has already fed 2 times and besieged 3 times. Doubles in 2 hours. I put it on the balcony so that it would calm down, because in the 6C refrigerator it grew 3 times in 3-4 hours too.

Something I thought about with this bread .... No honey was found, replaced with maltose syrup. I remembered the advice not to pour all the flour at once, but when I sowed I forgot. As a result, I had to add another 150 ml of serum, because.The bun was not just tight, but dry ... As a result, the roof was torn off and the bread was rather dense, but tasty.

All these are little things in life, compared to what they remembered about flour and liquid - as a result, the KRASAVTSEM bread came out

Congratulations!

Thank you :) I think it's a matter of flour, I baked it on the "Village Motive", it is general-purpose, definitely not the highest grade, rather the first one, I think it requires more liquid.

[Admin]

I had some adventures, at the most crucial moment I found out that I only had 200g. wheat flour, but I remembered that I read somewhere that wheat flour can be replaced with semolina, for a start I measured 70g. corn flour, then poured 150g of the rest of the whole grain flour and added 200g semolina. I didn’t pour the semolina all the way, but I didn’t have to add the dough, it turned out to be quite tight. Well, I think that it will be and will immediately turn on the dough mode for a good mix, and then the whole grain mode. Surprisingly, the bread turned out to be beautiful and tasty, I pulled out the stirrers after the second batch. The only bread crumbles, and the crust should have been lighter, it turned out fried, but so crispy. We ate the bread while it was still warm, very dry.
Admin Thanks for the recipe and detailed explanation, this is certainly not Anadama in its purest form, but using your advice I received delicious bread. Of course I will try again, but with all the necessary ingredients without changes in the recipe, but for now, that's the only way

[Rucheek]

Rucheek, from this whole situation it is important that you were not afraid and remembered what you heard, remembered, read - this helped to get out of the situation, and, moreover, to get a new, your own version of bread, and, moreover, delicious bread!

Thank you for your creativity!

I'm waiting for the next bread already in the author's performance, with a photo and in the Yeast bread section, as my own recipe!

[Tatyana]

Tatyana I did bake it, in general I needed less flour and still had to add a little bit of cheese, but the bread is very tasty, although I thought that mine would not take it very well, they do not like sweet bread, but they ate this one so quickly that I generally thought, did I bake it? They said that they even look like a cake (Easter cake). The next time I understood the flour much less for myself, and the crust should be light, otherwise it is very fried, but I will repeat thanks

[Marina]

Marina, that's great!
It's so nice to know that your bread turns out and that you and your family like it, eat it to your health!

Tatyana, I bring you one more enormous gratitude for the magnificent bread recipe !!!! : girl_romashka: baked in a LG-155 bread maker, according to the specified recipe, fluffy crumbs, fragrant, crispy crust. I am absolutely delighted !!!!: rose: This is now my most-favorite recipe for bread, along with Italian !!!!!! In native recipes from HB, SUCH DELICIOUS bread has NEVER turned out. There was no serum, I replaced it with kefir, the rest is exactly according to your recommendations. It's a pity I couldn't take a picture, I baked bread already at night, and in the morning, alas .... I couldn't arrange a photo session, I started to work: girl_curtsey: SINCERELY, MANY THANKS !!!!!!!!!!!!!!!!

[Sveta]

Sveta, to your health! Let the bread please

Unfortunately, the original recipes from the recipe book for the x / stove do not provide for all the subtleties of kneading, which we write about on the forum, hence the result

I agree, I have had HP for a long time, probably since 2009, but at my previous job, because of oooo. heavy workload, namely bread, I baked a little and not often, I used recipes from the book, but of course I felt the difference from the store, but not ah, that's me and this toy has cooled down, so to speak. Sometimes, HP was used for kneading in small quantities, for jams, and for muffins, and for the most part it was gathering dust in the pantry. A few months ago, I changed my job, had more free time and with great pleasure discovered this cool HP site, where there are so many excellent recipes from wonderful hostesses. For some time I read the materiel, looked through the recipes, and recently I came across your bread recipes, I made up my mind and the result struck me down, added strength and confidence both in myself and in my "old woman". And I, after all, even have already begun to think about changing the HP to a new one. I will continue to carefully read all the recipes, I am impressed by the serious, balanced approach of the forum participants in discussions and discussions, all great clever girls and culinary talents gather here !!!!! !!!!!!!

Yes, on our forum there is a lot to learn, a lot of bread craftswomen