moby
Well, since I was delusional, the other day I must
Tatiana S.
Scarecrow, accept a huge thank you from your compatriot!
The other day I baked two breads at once according to your recipe: one was baked on the "Basic" mode, but I forgot and set the middle crust, and the second baked on the "Frenchman" with a light crust. At the "Frenchman" the roof sagged a little, but the crust is lighter and softer. Both are delicious. I will bake on "Basic" with a light crust. Everyone who has tried it is delighted.
Scarecrow
Our compatriots separate ours with a brush!

Tatyana, is it true that the regime is different and the bread is slightly different at once? How much technology affects. Although the recipe is the same.

Pop with pleasure!
Antonovka
Scarecrow,
Natasha, how could I have missed this bread? The next candidate for baking
Scarecrow
Quote: Antonovka

Scarecrow,
Natasha, how could I have missed this bread? The next candidate for baking

So I missed it. We have so many things on our site that it's no wonder you miss anything.
Tatiana S.
Tomorrow I'm going to Moscow, I'll take this bread as a gift. Now, instead of Tula gingerbread, I bring my own bread. This is how I spread the "infection" of bakery
Scarecrow
Quote: Tatiana S.

Tomorrow I'm going to Moscow, I'll take this bread as a gift. Now, instead of Tula gingerbread, I carry my own bread. This is how I spread the "infection" of bakery

And fromTEDA it is necessary to carry whole grain flour. You won't find it here.
Tatiana S.
I should, but I'm going to the wrong place. For rye I brought all the "bells and whistles" from there, now I don’t know grief.
Dr. Lena
And I overlooked. Such a recipe! We have been living without bread for a long time (all on pies, yes on pies)! I'll go look for a piece of cheese. I'll be back later with a report!
Scarecrow
Quote: Dr. Lena

And I overlooked. Such a recipe! We have been living without bread for a long time (all on pies, yes on pies)! I'll go look for a piece of cheese. I'll be back later with a report!

I look forward to it very much and with enthusiasm!
Dr. Lena
I inhale the aroma of cheese bread. I still don't know what kind he was. Tried to observe everything, as Schochelka taught! Flour "Ryazanochka", but the ratio of flour - liquid did not change, the bun resembled the one described in the recipe. Instead of milk - cream, yeast added another spoon, cheese "Tilsiter" 150 gr., Butter ordinary (not ghee) ..... Another 20 minutes. I'll be there soon! Such or such in any way, there is nowhere to retreat!
Dr. Lena
Here I am Our bread is baked like this! In the bucket, the top was perfect, the dent was obtained by shaking out.

Cheese bread with dough (bread maker)

Cheese bread with dough (bread maker)

And delicious !!!! Scarecrow, this is for you
Dr. Lena
Scarecrow, where are you? I went for cheese, baked bread and we ate it already, but you are still gone
Scarecrow
Yes, here I am, where am I going!

On the cut, you have it perfect! Was the cheese expressed (a lot depends on the type of cheese)? Have you had any problems with the kolobok? And then in the first posts someone poured a lot of flour into that ...
Dr. Lena
Finally! Found! There were no problems with any kolobok, and kolobok and bread - super! The cheese in the bread disappeared without a trace. The smell and taste are awesome! Scarecrow, where can you learn about rye bread?
Scarecrow
And my cheese remains interspersed. How differently he behaves with different cheese.

And what rye? Yeast or starter? Rye yeast is less reminiscent of the store we are used to. By the way, in the instructions for HP (Panasonic) there is a very good recipe with imitation of Borodino bread. But malt is needed there.
Dr. Lena
For starters, the one that is simpler ...
Scarecrow
To begin with, I can offer on fermented milk products:

https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=6242.5
Dr. Lena
Thank you! I went
Ternovka
Many thanks and a deep bow for the recipe for this bread. Pulled out 30 minutes. back.I wanted to cut off half of my mother-in-law, and my grandfather (86 years old) while I was sitting at the computer tore half of it and threw it into my mouth, and this is expensive, so it tastes great !!! And inside the drawing is just a frosty December morning, for a long time I did not get such a beautiful bread, I practically did not retreat from the recipe, the only thing I added was a couple of tablespoons of flour. THANK YOU!!
Scarecrow
Grandpa is in great health. Good boy!

It’s right that she finished her torment if she saw fit. This is already a professional approach!
Rucheek
Thank you very much for the bread. Delicious and aromatic, and beautiful exactly the same as in the first photo, they ate it very quickly: girl_love: So I'll bake it again, it took me a little more flour. The first time I added too much flour (I did not take into account my wishes: do not bring it to a tight kolobok), but this time it was just a fairy tale and not bread.
Scarecrow
Thanks for the reminder! I'll go and put one for myself.
Hoof
Scarecrow thank you very much for the recipe!
The bread is really WONDERFUL! )))
Cheese bread with dough (bread maker) Cheese bread with dough (bread maker)
Scarecrow
The photo was taken furtively in the night.
Hoof
just a floor lamp in the room)
yes, by the way, the spouse also expresses gratitude, they baked pies according to your recipe with apples and cabbage, it turned out delicious)
Crochet
Tus, at what temperature is it recommended to bake this bread in the oven in the book "Bread"?
Scarecrow
Crochet,

Inn, went and looked, 180 degrees (of course, without convection), 30-35 minutes. Divide the portion into two breads (into two half-kilogram forms). But my dough volume and liquidity are slightly reduced, because there is some insane amount of liquid in the recipe (500ml per 600g of flour).
Crochet
Quote: Scarecrow
went and looked

Here is a salvation, here you are ...Hman !!!

Quote: Scarecrow
500ml for 600g flour

Oh how !!!

I would like to see what comes of it !!!

By the way, when kneading the dough for this bread in Ankarsrum, I did not add flour, such a lovely dough came out, I just love it, I love to cuddle with this ...

Flour "Makfa", if anything ...

In the evening I’ll bring my cheeses ...

It didn't work out in the evening correcting I'm dragging now):

Cheese bread with dough (bread maker)



Baked for 30 minutes, at 160 (convection). Sprinkled with water before baking).

Tuska, oottaken salvation, good from bottom to top crust !!!
Kokoschka
Scarecrow, Nata thank you the bread turned out to be simply Royal !!!!
And very tasty !!!
Cheese bread with dough (bread maker)
Scarecrow
Kokoschka,

Oh. what a handsome man. Huge, tanned!

And I screwed up two loaves a couple of days ago, pancake))). In the oven. Stick to forms)). But the smell was ...
Lorrys
Very tasty bread! The river for the second time. really like everyone!
natali-20125
Baked in 2/3 portions for a sample. I didn't fill up the flour, I watched the bun only during Dumplings - it was normal, and then when I was already on the main program - it seemed - a little thin. Oven baked, muffin pan (coated). It fell out perfectly. When left standing, it rose well, and when baking, the roof collapsed. But the taste was not affected. With such a beautiful crust as in khachapuri. The crumb is a little damp.
Super delicious bread. I will do it several times, but I will probably add more flour.
The whole family loved it!
Thanks a lot for the recipe!
Cheese bread with dough (bread maker)
Scarecrow
natali-20125,

You have identified everything correctly: a roof failure - either the humidity of the dough is too high, or the proofing is delayed. But in this case, the dough is clearly damp. Bon Appetit!
natali-20125
I'm a baker too, so thanks for the help. If something needs to be added, it does not always work. My youngest son (10 years old), who, after buying a bread machine (almost 1 year), does not even look at ordinary white bread, but eats this bread without anything, just with tea - miracles!
Irishka CH
Natasha, it turns out that I have never reported and thanked for this recipe! I am getting better! The bread is great! fragrant, delicious! Of course it depends on the cheese. Well, I get it from what they sell with us. Today it baked again. For some reason, the roof collapsed, although everything went along the "knurled route".
Yes. I bake with live yeast. I dilute them in milk with heat. And my flour goes somewhere 520-530.
Thank you for the recipe !!!
Scarecrow
Nothing, I'm not upset, the main thing is that it tastes good to you))).
Nastasya78
Can I put it on a four-hour program right away? I have Redmond, it immediately starts to interfere ...
Scarecrow
My post on the first page is just below the main one:

Quote: Scarecrow

Because in Panasonic it does not start to interfere right away, it stands silently for 30 minutes, the temperature is equalizing. "Opara" has time to start to rise and start playing during this time. Therefore, as if on a dough.

If you do not have a Panasonic and when you turn on the program, the kneading starts immediately, mix your HP on any program, which mixes everything, leave it for 30-40 minutes and only then set the main program.
Natashkhen
Oh my God, I don't understand why this divine recipe has only 5 pages of comments! Today I made bread according to your recipe, Chuchelka, the roof sagged a little, but the taste is simply amazing !!!!
Many thanks to you for the recipe!
Now I have a second favorite bread recipe on my forum, the first one was milk mustard.
And I look, your pies are praised too) and you have meatballs in recipes, I'll go and try there)
And tomorrow I want to bake pancakes according to your recipe)
Thank you very much!
Scarecrow
Natashkhen,

You are welcome. Cheese is also in bread syyyyrrrr. Gives untold charm))
ina-34
Natasha, here I am at last "rolled" to your bread. And why haven't I seen him before ?: umnik2: The bread is excellent. Even with my lack of friendship with the test, I succeeded!
Thank you very much for your recipes. I have already tried a lot, and so far I have never been disappointed. Everything works out.
Now I will learn to bake. (I'm not a baker at all!)
Scarecrow
ina-34,

We are not all bakers. But learning is really unambiguous.))
ina-34
Natasha, yes, I bake a little, but ... somehow I don't really like everything.
Although the home ones gobble up (they all love flour, except me). So you have to bake for them.
And with your recipes it's so easy, delicious! Thanks again!
gurvinic
Scarecrow Thanks for the recipe! I liked the bread very much. We baked for a half dose (HP Redmond) - it turned out super
Cheese bread with dough (bread maker) Cheese bread with dough (bread maker)
Next time you need to put not an average crust, but a light one (it does not heat slightly)
Enyasha
Delicious bread! Made according to the recipe. But my bun turned out to be tight. I added a couple of tablespoons of water. Maybe it wasn't necessary. Got up well. In the photo I have it tanned, because I love the fried crust. And I always bake in the "dark" mode)
Thank you for the recipe!
Cheese bread with dough (bread maker)

Cheese bread with dough (bread maker)
Basilisa
Please tell me how many grams are in your tablespoon and teaspoon? Thanks in advance for your reply
Scarecrow
Basilisa,

A gram of what? The grams will vary depending on the type of product. And the volume is always meant to be unified for culinary specialists: dining room - 15 ml, tea room - 5 ml.
Basilisa
Sorry, I asked the question incorrectly. In fact, I wanted to know the amount of yeast, sugar and salt in grams, in my opinion it is incorrect to measure bulk substances in spoons.
Thank you for understanding.
Scarecrow
Basilisa,

This is the most common practice for small quantities, because it is convenient and more accurate. Kitchen scales are usually in 5 g increments (turn your scale over and see, this is always written on the info plate). Sometimes it is 1g. That is, the error for small volumes of products when weighing will be large. When measuring with spoons, measuring spoons are taken, and not with which you eat and fall asleep under the cut. But if you want in grams - your right, I know in grams:

1h l. dry yeast is 3g
1 st. l. sugar is 15g
1h l. salt is 5g.

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