Tomato bread with cheese in a bread maker

Category: Yeast bread
Tomato bread with cheese in a bread maker

Ingredients

Water or milk (maybe half) 260 ml
Yeast 1 tsp
Wheat flour 400 g
Salt 1 tsp
Sugar 1 tsp
Butter 1 tbsp. l.
Ketchup 2-3 st. l.
Processed cheese (cut into cubes or slices) 3/4
Dried basil 1 tsp

Cooking method

  • We put all the ingredients right in the bucket
  • basic program, size M, light crust
  • at the beginning of baking (for Panasonic 255 it is 50 minutes before the end of the program) sprinkle with grated cheese on top (2-3 tbsp. l.)
  • Tomato bread with cheese in a bread maker


pupil25
in mulinex, the weight is set to 500g, 750g and 1000g. Well, let's try
pupil25
during the frosting, I added as many as 5 tablespoons of table flour.
And the bread turned out to be good.
Moulinex ov200, basic mode, weight -750g.
Instead of cheese, I smeared the top of bread with kefir just before baking

result:
Tomato bread with cheese in a bread maker

Tomato bread with cheese in a bread maker
lilisyonok
250 ml. tomato juice
yeast 1 tsp
wheat flour 420-450 gr.
semolina 30 gr.
bran 2 tbsp. l.
dry vegetables 1 tsp.
salt 1 tsp
sugar 1 tsp
butter 1 tbsp l.
ketchup 1-2 tbsp l.
processed cheese 1/2 (cut into cubes or slices)

put all the ingredients right in the bucket
French program, size 750g, light crust

before baking, greased with an egg and sprinkled with sesame seeds
Tomato bread with cheese in a bread maker
Gouache
I want to thank you for the recipe! The bread turned out to be very tasty. There were some changes - ketchup took 2 tbsp. l. + 1 tbsp. l. French mustard. I baked with fresh yeast for 8 g. And instead of melted cheese I used a little more mozzarella. The eldest son, who does not like bread, praised it and ate it with pleasure.
Tomato bread with cheese in a bread maker
yurek
Quote: badri

I "treated" with Lviv baking yeast, she bakes with them without any problems, highly recommended, but I started having problems with bread.
I bake only on pressed, Saf-moment, as an extreme case.
Try "Kharkovskie" - for 500 g of flour and 300 ml of liquid (regular bread) I put 5-7 g of yeast. They are very strong.
That's for sure. Somehow at the bazaar they suggested that 30 g of pressed Kharkov yeast replaces 10 g of dry yeast, that is, in a proportion of 1: 3. They threw it into the stove, so the lid rose along with the dough. now we use somewhere around 15 g
Admin
Quote: yurek

That's for sure. Somehow at the bazaar they suggested that 30 g of pressed Kharkov yeast replaces 10 g of dry yeast, that is, in a proportion of 1: 3. They threw it into the stove, so the lid rose along with the dough. now we use somewhere around 15 g

And without a bazaar ... you can easily find out about this on the forum in the topic About yeast - discussion, exchange of experience https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=327.0, there is so much information on the forum ....
ollyan
Very tasty and fragrant bread turned out! Thank you!

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