Bork. White bread with raisins

Bork. White bread with raisins

Category: Yeast bread

Ingredients
Serum	300 ml.
Rast. oil	2 tbsp. l.
Salt	1 tsp
Sugar	3 tsp
Wheat flour	3 measuring cups
Dry yeast	1 small. scoop
Raisins	100 g
Vanillin.

Cooking method

• BORK bread maker
• The oven does almost everything. Loaf weight 750 g. Crust color MEDIUM. I put the food in and fix, if necessary, the bun with a silicone spatula. I put the raisins during the 2nd batch, when the oven gives a signal

Cooking program:

BASIC mode.

please tell me how many are measuring glasses and whey is too much. Thank you

please tell me how many are measuring glasses and whey is too much. Thank you

You can use a 250 ml measuring cup as a basis.
Then wheat flour will be about 450 grams, and 300 ml of water. Track the flour / liquid balance during the kneading process.

Unfortunately, the author of bread has not been on the forum for a long time to answer your question himself

I have a 200 ml measuring cup. So there is not much serum, just right. You can bake it in milk, but then I dilute it 1/3 with water. Good luck!

but for some reason I did not rise well and did not bake well ... I did: water + milk powder ...

[Love]

Love, welcome to the forum! What is your yeast? How were the products measured? What consistency was the bun? There is a photo?

I baked for the first time, put the products on the "Bread with raisins" list and baked them according to the "Sweet" program. I make regular yeast white bread very well. And I made a bookmark with a measuring glass and spoons that came with the bread maker. Ingredients: water, egg, vegetable oil, salt, honey, milk powder, sugar, flour, yeast, raisins (raisins were laid down when kneading after a beep ..).

So this is a completely different composition and a different regime.

[Love]

Love, helena ***** the rights:

So this is a completely different composition and a different regime.

This topic only discusses this particular recipe. You can ask your questions in the relevant topic: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0.

Please tell me what is serum?
And on what mode to bake bread with raisins in Kenwood ??
- and I also wanted to ask what is glutein and how to understand it in food?

[Maruska]

Maruska, whey is the liquid that remains after folding and filtering milk or kefir.

Gluten is a special vegetable protein found mainly in cereals: wheat, rye, oats, barley.

And on what mode to bake bread with raisins in Kenwood ??

The main mode in Bork lasts 3 hours. Do you have a similar program ??

Maruska, in our city, whey is sold in the same packages as milk. But in its absence, you can simply dilute milk 1/3 with water.

Hello, did I understand correctly that all ingredients are measured with measuring accessories for cotton Bork?

Right. For reference, BORK has a measuring cup - 200 ml. Happy baking!

Good evening everyone!!!
Today I baked bread according to this recipe - failed in one word
There is a lot of whey in this recipe and by adding flour to this recipe it grew to an immense size, that is, rested on the lid and generally got out of the bucket (((

Strange ... This is a recipe that has already been tested many times ...
Do you have BORK? Maybe a glass of a different size?

Helena, a glass of 200 ml.
It turns out for three glasses of whey, three glasses of flour - the dough is like for pancakes
for this reason I tried to add flour ..... I added 6 spoons and everything rested against the lid x. and even started to raise it)))
in general, I'm upset)))

I want delicious bread with raisins)))

Helena, a glass of 200 ml.

In Borka, the glass is 230 ml to the last mark, and 240 ml under the knife.

Right. For reference - BORK has a measuring cup - 200 ml. Happy baking!

Omela, well, in this message Helena wrote about a glass of 200ml
I took it)))
and in Scarlet a measuring cup in 230ml and "under the knife" as you wrote 240ml)))

It's strange. I have 230ml.

Maybe the volume of the form is smaller ...? Or the yeast is too active ...

Helena the volume of a bucket per product is 750 grams)))
Yeast from the same package))) yellow for baking)))

I want raisin bread

Matysya, when I bake ordinary bread in this oven, I put a little less yeast - an incomplete measuring cup ... Maybe it makes sense for you to try this? ... Still, violent fermentation with the lid propped can sometimes be not only a lot of liquid, but also because of the abundance of yeast ... Try again, maybe it will be better than the last time? ...

Helena, good time of day!
I am confused by the large amount of whey in this recipe.
Today I will try to bake this bread again.
Then I will unsubscribe, I want to take less whey ... because when kneading the dough, a batter is obtained, like for pancakes)))
With a measuring glass of 200 ml.
Today I will try with a measuring glass of 230 ml, but I will also reduce the liquid (serum)
here is my yesterday's work (((

🔗

milk bread on the left and raisin bread on the right

later I go out, what happened today, I'm already baking)))

Matysya, just now I looked at 1 page, where the recipe was laid out, and I realized what was the matter! There really is a typo! Not 3 measuring cups of whey, but 300 ml! This is 3 cups flour. I originally had this recipe in another forum thread, perhaps during moderation there was an error when recipes were brought to the standard form (((I ask the moderators to correct it! I really hope that next time you will have delicious bread!)))

Helena, thanks for the fix in the recipe.
Today I will bake according to the corrected recipe and post a photo)))
And more .... three glasses of flour under the knife in 240 ml or not?
Yesterday I baked according to a different recipe, everything worked out. Guests came and just ate everything, I didn't even have time to take a picture)))
Wait for photos of the new recipe))) I hope everything works out)))
Thank you in advance)))

Here's my bread!
I baked it according to an updated recipe, but it turned out to be a bit high, but it did not affect the taste)))
The bread is sizzling, delicious .... mmmmmmmmmmm .. .... yummy))) (though I tried only a piece when I pulled out the bread from the bucket, it turned off a little with the knife and it is clear that inside it the crumb is very beautiful, as if spongy))) I really liked it)))

Next time I will subtract a little more water, as bread grew and rested against the lid))) I did not fry from the top ... but it doesn't matter

Thanks for the recipe)))


🔗

Excellent bread !!!!
I am very glad! I hope you enjoy it too!
I put flour not under the knife, but just a full glass, but I put it in a spoon. In principle, everything can be seen by the bun, if sometimes the flour of a different quality and the bun is soft, then you can add a couple of spoons during the kneading process.
Happy baking !!!

Thank Helena
I really liked the bread)))
So I dragged myself this recipe into the piggy bank)))