Onion bread with cheese in a bread maker

Onion bread with cheese in a bread maker

Category: Yeast bread

Ingredients
Warm water)	1 tbsp.
Milk (liquid)	2 tbsp. l.
Sugar	2 tbsp. l.
Salt	1 tsp
Onion Powder (dry fried onion)	3 tbsp. l.
Cheddar cheese (grated)	1 1/4 tbsp.
Bread flour	3 1/4 tbsp.
Dry yeast)	1 1/2 tsp

Cooking method

• In my case, this is program number 1
• I set a medium crust, but probably the thinnest crust is better.
• Cooking program: Mode: White Bread

Note

Kosha Photos

Instead of onion powder, I used finely chopped onions, fried to golden edges, in a volume of about 250 ml (after frying).

I fell asleep with everything in a bucket.

A medium-sized loaf has risen to the top of the form, but the onion tastes good only in the crust. In the crumb you can feel some weak and not very pleasant aftertaste as if of a damp onion ...

You will have to try to fry the onions longer, dry them and put them in the dispenser.

Instead of onion powder, I used finely chopped onions, fried to golden edges, in a volume of about 250 ml (after frying).

I fell asleep with everything in a bucket.

A medium-sized loaf has risen to the top of the form, but the onion tastes good only in the crust. In the crumb you can feel some weak and not very pleasant aftertaste as if of a damp onion ...

You will have to try to fry the onions longer, dry them and put them in the dispenser.

Or maybe not fry, but deep-fried, where the onions are dry and crispy.

Or maybe not fry, but deep-fried, where the onions are dry and crispy.

I do not have this device.
Is that replace with improvised means -)

Ready-made fried onions, crispy and aromatic, are sold at the All-Russian Exhibition Center in the "House-Bread" department. Packed in plastic jars of 100 grams. with an indication of the shelf life. Very convenient and tasty. You can add it to bread or sprinkle it on salads, pizzas. If you live in Moscow, I recommend it.

[ready-made fried onions, crispy and aromatic,]

Already ready-made fried onions, crispy and aromatic, sold at the All-Russian Exhibition Center in the "House-Bread" department. Packed in plastic jars of 100 grams. with an indication of the shelf life. Very convenient and tasty. You can add it to bread or sprinkle it on salads, pizzas. If you live in Moscow, I recommend it.

These onions are sold in all supermarkets in the spice section. I constantly buy it for a salad with radish and chicken, because it is very crispy.

Or maybe not fry, but deep-fried, where the onions are dry and crispy.

Yesterday I finished a loaf of deep-fried onions. 4 tablespoons with onion top, 400 grams of flour, recipe - French.
Outcomes:
1) in a jar under butter, golden onions, fragrant and crispy,
2) in bread, it is crispy only in the crust,
3) inside the loaf, it is soft and expressionless.

Vooot.

Hello to all onion lovers that we are :)
ValVe, and you exactly according to the recipe did 250ml with onions, what did you get high? otherwise it turns out even below average ... but I want a huge bun
What do you think, if you add cottage cheese instead of cheese? is such a combination even possible? Otherwise, my daughter doesn't eat cottage cheese, but loves onion bread

Yesterday I finished a loaf of deep-fried onions. 4 tablespoons with onion top, 400 grams of flour, recipe - French.
Outcomes:
1) in a jar under butter, golden onions, fragrant and crispy,
2) in bread, it is crispy only in the crust,
3) inside the loaf, it is soft and expressionless.

Vooot.

So just raw onion also crunches on a crust, and inside, find another taste, but the smell ... mmm ... And why bother frying it IMHO

Hello to all onion lovers that we are :)
ValVe, and you exactly according to the recipe did 250ml with onions, what did you get high? otherwise it turns out even below average ... but I want a huge bun
What do you think, if you add cottage cheese instead of cheese? is such a combination even possible? Otherwise, my daughter doesn't eat cottage cheese, but loves onion bread

My onion bread always turns out to be higher than usual. He gets out of the bucket and reaches the lid. I fry the onions in vegetable oil, and then put them in a bucket together with the oil. I don't put in the oil anymore.

ValVe, and you exactly according to the recipe did 250ml with onions, what did you get high? otherwise it turns out even below average ... but I want a huge bun

My garlic and onion bread with cheese are usually even slightly higher than just white.

With water and regular 3.2% milk, they are equal in height.
With baked milk it is lower, although due to its viscosity it is necessary to add more.

Today I baked another failed onion ... mine are already demanding regular bread, as I'm tired of my experiments .. Help! please tell me the owners of 255 recipe in grams .. and mode, size, crust ..

Rezlina!
I make bread with onions and cheese according to the basic recipe for white bread from the 255th model book.

I take the recipe for a large loaf (for 600 g of flour), the mode is white bread with raisins. And I add purchased fried onions and cheese to the dispenser (you can use a full dispenser). Only cheese is best Parmesan (it does not dissolve in bread, but is baked in pieces). I cut the cheese into pieces of about 5mm by 5mm. The crust is medium.

For beauty, you can add directly to the bucket when laying flour, etc. one spoonful of tomato paste. The bread will be tall, airy, orange and fragrant.
If you need a recipe up to grams, then in the evening, when I get home, I'll post it.

Good luck!

Cat, thank you very much! I look forward to in grams! No one else allows products to be translated
Only here there are no purchased fried onions .. but with raw, for sure, different proportions .. it is "wet". And if you put raw onions in the dispenser too? Maybe I shouldn't have put everything in the bucket at once (I put both cheese and onions)?

[Rezlina]

Cat, thank you very much! I look forward to in grams! No one else allows products to be translated
Only here there are no purchased fried onions .. but with raw, for sure, different proportions .. it is "wet". And if you put raw onions in the dispenser too? Maybe I shouldn't have put everything in the bucket at once (I put both cheese and onions)?

Rezlina, see the recipes here: #
there are all recipes in grams, and there is a basic recipe for white bread in grams, the one that is referenced Kosha (not the Cat)

[Rezlina]

Rezlina, I have never baked onion bread, and honestly speaking, I am not going to, because I like garlic, nutmeg and cheese more than onions, especially in bread, but the taste and color ........

Rezlina!
Parmesan cheese is not wet, but even very dry! It is made from hard cheese, it is difficult to cut with a knife.

I try not to put additives at once into the bucket at all, I noticed that bread does not rise well with them. But I'll write the recipe. And it is easier for you to search and calmer for me

PS As for "Cat-Kosh", I am not offended, many confuse with cats. Kosha is a household nickname, its origin is not related to pussies

Kosha, yes this is a fresh wet onion, not cheese
And about the additives: I tried putting pumpkin seeds in the dispenser (my daughter loves to pick them out of the bread, so they stuck to the outside of the bread! And when I put everything together in a bucket, it was mostly inside.

[White bread with onions and cheese]

White bread with onions and cheese (I do not claim authorship)

Baking mode "Plain white raisin bread" RAISIN (with raisins).
Bookmark order for Panasonic CD 255. Size - large, crust - medium.

Yeast - 2 tsp
Wheat flour - 600 gr
Salt - 2 tsp
Sugar - 2 tbsp. l.
Vegetable oil - 2 tbsp. l.
Water - 360 ml.
Tomato paste - 1 tbsp l.

Complete Supplement Dispenser:
Fried crispy onions - 2 tbsp. l., the rest is parmesan cheese, cut into cubes, about 5 mm each

Possible variations:
1. Instead of crispy onions - raw onions (I think that it can also be put into the dispenser on top of the cheese so that it does not stick to the bottom of the dispenser)

2.Instead of crispy onions - onions fried in vegetable oil in a pan. Such onions can be put directly into the bucket, replacing vegetable oil with it. That is, instead of 2 tbsp. tablespoons of oil, put onion fried in oil and the rest of the oil on which it was cooked.

The bread turns out to be fragrant, red-haired. It goes well with first courses and sandwiches.

Good luck and bon appetit!

Thank you, Kosha, tomorrow I will definitely try.
And I thought that if you add something to a standard recipe, you need to change the amount of water or flour ..

The bread and onions are delicious. Undergoing heat treatment, the onions give the bread a special taste and smell, in which there is nothing from the boiled onions I hate.

Some observations:

- you can safely use the classic bread recipe.

- it is better to take a white, dense onion. You can take at least 150-170 grams per kilogram loaf (this is a glass).

- you need more flour than indicated in the recipe, but more correctly - less water, by 10 percent, and sometimes 20 (experiment). Why less? Because fresh onions are 60-80% water.

- sugar should be added less - only 10 grams per kilogram of bread - there will be plenty of sweets in the onion.

-you can combine raw onions with fried or use only fried. The taste, of course, will change.

- I have not tried it yet, but I think I will try to add fresh Bulgarian (sweet) pepper as well.

Alen Delonghi, I also don’t like boiled onions, but it’s delicious in bread. If I eat fresh onions, it’s bad for my stomach for some reason ... but when there is onion in bread, it’s nothing like ..
Thanks for your observations!
Do you put the bow straight away or in the despenser? Does the onion dispenser spill out after the bun is checked?

[about onion bread]

Alen Delonghi, I also don’t like boiled onions, but it’s delicious in bread. If I eat fresh onions, it’s bad for my stomach for some reason ... but when there is onion in bread, it’s nothing like ..
Thanks for your observations!
Do you put the bow straight away or in the despenser? Does the onion dispenser spill out after the bun is checked?

The stomach from fresh onions can easily hurt if there is an inflammatory process in the gastrointestinal tract (this includes the pancreas, intestines and even the liver), or even an ulcer, perhaps there is nothing more to explain.

And now about onion bread.

There are not so many observations so far, because the onion was baked only a few times - I like it. But there are logical considerations, if you want - check. But keep in mind - some of what is below - not from personal experience, but from personal logic, that is, IMHO.

So:

If you put a little onion, or it is fried (that is, fatty), then you can safely lay it down whenever you want - if you want - in the dispenser, if you want - whenever you want. It is clear that you need to roll in flour so that it spills out of the dispenser normally (however, in my bread maker, the dispenser tilts so vigorously that everything flies out of it like a fan into the dough, even small fragments of sunflower seeds stuck in the dispenser grill.) But for every fireman - go for it!

Now about the kolobok ... The kolobok method is very good and necessary, IMHO, in 3 cases:

1) If you have a "new" flour, the properties of which you do not know yet,

OR

2) If you do not use electronic scales. In this case, it is simply impossible to dose it with a glass, in practice it is an element of luck. Therefore, it remains to follow the kolobok ALWAYS and correct it using the "flour-water" method. Or be content with the fact that the baking "went well - not very good". This does not happen with accurate scales. Out of at least several dozen baked breads, NONE was "failed" or even "ugly". Libra - the main thanks, the bread maker - just thanks.

Also the COLUMN is needed

3) When developing a new recipe, when you simply do not know how much flour is needed in the dough.

Now look: we are considering options for bookmarking raw onions.

Option 1: put the chopped onion directly on the flour, before kneading.
Option 2: put the onion into the dispenser.
Option 3: add the bow manually at any moment.

What will happen in different ways? There will be absolutely different breads.

In the first option
the mixer thoroughly remembers (and even chops) the chopped onion, a lot of juice will come out of it, which will thin the dough (if you add a lot of onions to the bread). In this option, significantly less water is needed, because the batter will quickly rise, but it will also quickly fall off when baking, the roof will be sunken. The bread will be quite sweet, with an UNIFORM to moderate onion aroma and flavor. It can be seen that there will be no onion in the crumb (well, almost no) - it will practically mix with the bread.

In the second option
the bow will be cast at the end of the batch. At the same time, he is remembered much less, there will be less juice, the bread is denser, and more or less whole onions in an insignificant amount will be on the surface of the dough and fry in contact with the walls of the bucket. The rest of the onions will be baked in bread. It will be slightly visible (if it is not very finely chopped) inside the crumb of the bread, and the taste of the bread will be "hearth", that is, where the onion is caught, there you will feel its strong taste. The bread itself is not very much saturated with the onion smell, that is, it is saturated, but also with "hearths". Those onion particles that will be outside and will contact the bucket can burn if you set the dark crust mode, so you should not do this.

In the third option (and it is intermediate between the first two), everything will depend on WHEN you cast the bow. If you quit early, it will get worn out, I remember, let the juice go. Add late - it will be on the surface of the dough and will fry and even burn in contact with the bucket. And in the crumb of it (onion) there will be "sometimes thick, sometimes empty." It is clear that you need to set an alarm and be on duty when to throw, which is not always convenient.

If you use fried onions, it will have little effect on the consistency of the dough - there is little water in it. But if it gets on the outer surface of the kolobok, especially in large quantities, it will almost certainly burn - it WAS already fried. Therefore, IMHO, it is better to put it on the flour, and not in the dispenser, let it mix well and stick with the dough. In this case, in any case, it will be in the dough and will not burn, even if you expose a crispy crust.

IN GENERAL, ONION BREAD is an absolutely SIMPLE and DELICIOUS PIECE. It goes well with soups and even for every day. I recommend it to everyone, even those who are prejudiced towards the bow. Try it!

Gypsy!
How many ml is in your glass?

Many thanks to everyone for their help! Made with fried onions, so it blew the roof off. Big and delicious! Now I'll finish it with raw onions! And with raw onions, the bun should also be elastic, as when baking ordinary bread?

Hello everybody! I am a beginner and mostly read your discussions.
I read your recipes and came to the conclusion that it is easier to build experiments from basic recipes from a book to a stove, so yesterday I took a recipe from a book to Panasonic 255
(in the book it looks like a recipe for bread with cheese and raw smoked sausage) instead of sausage went fried in oil onion, half of the flour according to the recipe is whole grain, from which I replaced 50 grams with rye bran ... Well, for a bigger experiment I tried it as a cheese additive suluguni ... basic mode
I got a wonderful result: the bread is higher than the bucket (with whole grain flour I have this for the first time) with my eyes, neither cheese nor onions are visible, from the onion there is not even a taste, but an aftertaste, quite pleasant. I have already tried different cheese on other breads, I liked the suluguni for its unobtrusiveness, I tried Russian (Uglich) - it melts completely, but the taste of the bread resembles khachapuri, I tried to add goat cheese, it also melts, but the taste is very specific - goat, but with sun-dried tomatoes it was good.
at the moment suluguni will become my kind partner in bread

in general, thanks for all the options, try not to try them

Many thanks to everyone for their help! Made with fried onions, so it blew the roof off. Big and delicious! Now I'll finish it with raw onions! And with raw onions, the bun should also be elastic, as when baking ordinary bread?

Before casting the bow from the dispenser - yes. And after casting - in principle, it does not matter.If you throw it "by hand" or put it on flour from the very beginning - then you need to control the bun - there is a lot of water in raw onions.

And here's another question:
since I am a slightly confused person on the correct (one might say separate) nutrition, I want to ask: if you use "vegetable" - olive oil, then its combination with "animal" - butter melted from cheese will be wrong if I use butter in the recipe, how will this affect the bread, its taste, what will change?
and in general in what cases is butter or vegetable oil used?

And here's another question:
since I am a slightly confused person on a pavilion (one might say separate) food, I want to ask: if you use "vegetable" - olive oil, then its combination with "animal" - butter melted from cheese will be wrong if I use butter in the recipe, how will this affect the bread, its taste, what will change?
and in general in what cases is butter or vegetable oil used?

For "pavility", you can always use a vegetable. Everything you need is there, if it is not refined and deodorized. And olive is rightly considered the best. Basically I use it, the first spin.

[White bread with onions and cheese]

White bread with onions and cheese (I do not claim authorship)

Hello everybody! I am still just learning all the basics of baking. that's the day :) I made bread exactly because of the recipe and, as it is written just below the water, I slightly reduced it because I put the onion raw directly into the dough. but .. why did the dough not rise at all in the end and the bread turned out to be thin did not rise ... and it tasted quite heavy (everyone ate: Dno ..) what could have gone wrong? that's how many ordinary types of bread have already been made with a bang! and big and watery and everything that I try to do with herbs or with garlic for some reason it tastes very heavy .. or should it be so?

Possible causes of the problem:

1. Water or oil got on the yeast ahead of time. Try to gently cover the yeast with flour and add water so that the yeast gets wet.

2. Too cold water. Try to warm it up a little, up to 30-35 degrees.

3. Unsuccessful yeast or flour.

I put this bread almost always at night, I haven't followed the bun for a long time. It turns out a lush red loaf.

If you really want bread with spices and onions, then try to introduce 1 tbsp. Into your usual white bread recipe for the first time. l. additives. Next time - 2 tbsp. l. Gradually work out your recipe.

This is how this bread looks like in my morning:

Kosha THANKS. otherwise I’m already starting to get upset ... though I always try to keep the water neatly poured and it seems like it’s not cold ... although it’s impossible to guess 100% for sure ... all of a sudden I got it all the same ... about yeast and flour all the times when I baked bread with additives, yeast and flour were different, from different stores .. and after baking with additives, ordinary bread from the same flour and yeast rose and was very very even ...: (but .. I will follow your advice. I will torture slowly .. a little bit ..

These onions are sold in all supermarkets in the spice section. I constantly buy it for a salad with radish and chicken, because it is very crispy.

Recently bought, tried only French. It turned out well. But my regimes are not scheduled in time. Just names Basic, French, whole flour, sweet, sandwich. What is the mode for making your bread?

Here's a salad recipe:

https://Mcooker-enn.tomathouse.com/in...ic=1698.0

Bread baking mode: "Basic with raisins". If there is no dispenser, then you can bake on "Basic" (regular white bread). Add bread and cheese before the last deboning.

Here's a salad recipe:
https://Mcooker-enn.tomathouse.com/in...ic=1698.0

Thanks for the salad. I love salads very much and collect recipes, if you are interested, I can send them.
And questions on the topic. I have a bread maker for only a week, baked only French bread. Therefore, I don't know what the last boning is. It is not written in the book. In French mode, she kneads, stops, kneads again, raises the dough, bakes.There is no dispenser. When to add cheese and onions.
2. Is it possible to add soft butter instead of butter. And if it is salty, is it necessary to reduce the amount of salt.
3. Have you tried cheese and onions in cornbread?

When to add supplements:
The oven should knead the dough. The dough will rise. Then the oven will knead again so that the dough "falls off". I think that at this moment you can throw it.

If by soft butter you mean the so-called. sandwich butter or margarine (there are vegetable fats in the composition), then I would not recommend eating it at all, much less putting it in bread. Instead of vegetable oil, you can put softened butter in the bread. The bread will be crisper. If the oil is salty, then reduce the salt.

It is permissible to put any additives to your taste in bread made from any flour. Imagine!
Good luck!

Thank you very much for the recipe. This was one of my first experiences with bread in KP and it turned out to be great.
I fried onions in vegetable oil, added cheese immediately (cheese like "Russian") and added tomato paste. While the hot bread is golden, in a day it becomes a beautiful pink color.
And here he is

Malu!
Beauty!
Try it with Parmesan cheese, though. I am sure that you will like the result!

I tried onion bread yesterday, it turned out delicious, but a little not beautiful! I fell asleep without waiting for the end of the program, and he, the poor thing, stood until the morning and the roof collapsed a little!
But, I’m not talking about that: I read about different options for laying onions and cheese, and I want to ask: I roasted the onions in butter and threw them in when the stove was booming, while the dough was already a round bun. After I threw in the fat bow (in oil), the bun began to roll in a circle, without even trying to interfere with the bow. I had to support and hold it with a wooden spatula. It also happened with cheese. Maybe all the same you need to put it all at once?

Peace be with you bakers!
I faced such a problem, and now I do it like this:
I immediately fall asleep onion and butter and cheese or sausage, in general, any solid,
by call.
the only exception is for grated cheese which is sold in
in jars, it's fine as sand, I also put it in right away.

Good day!
I am still a completely inexperienced baker, but yesterday I decided to experiment.
Three times I baked this bread:

2 eggs,
enough milk to make 400 g with eggs,
flour 700g,
2 tbsp. l vegetable oil
yeast 2 tsp
sugar 4 tsp
salt 2 tsp
All this is on the first (main) program.

The bread was delicious, but the crust was too crunchy. all already crumbles. And the crumb was a little dry.
Yesterday I added to the above

half a large pack of Druzhba processed cheese
and one large grated onion.
set on the timer (for 9 hours) and on the main one. (well, that is, together with the main = 9 hours) and went to bed.

In the morning, it turned out to be a very fragrant huge (much larger than usual) with a softer crust and more elastic crumb, bread.

I cut it into thick pieces, spread butter and folded each piece in half. It turned out very tasty and unusual. No pieces of onion, well, if only completely invisible (otherwise mine would not have touched), while a delicious onion aroma.

Tell me, can this bread be classified as bread with cheese and onions, if the cheese is processed in it?

I have a very successful one according to this recipe:

1 tsp dry yeast
1 tsp granulated sugar
390 g wheat flour
1.5 tsp salt
150 g cheese
Chilled, sliced ​​and sautéed onions (two onions)
250 g whey (or water)
Basic program

Fluffy, fluffy!

hello everyone! I am probably, like many, a beginner in the art of baking, but I can boast that I have not had a single "misfire" for all the time. and today (despite the late time) I went and loaded the recipe read in this Temka onto the baking. I will share my "news" ... I have Moulinex (ow 3000)? baked in the second mode, that is, the "French roll" program, but ... instead of 360 ml. water added 4 tbsp. tablespoons of fried onions along with sunflower oil, or rather 260 ml of water, and the rest of the onion with oil, poured immediately, without waiting for a signal. and added (!!!) grated sausage cheese there too. and waits impatiently until it cools down a little, in the morning I will expose a photo, run to the kitchen, otherwise nothing will remain of the bread ...

I am also a newbie in this business ... I took an LV-206 bread maker for a test, experimented with it for a couple of weeks until I bought my own.
I took the recipe from the site + recipe book. Here's what happened (there was no measuring cup, I counted it in proportions, to help - an ordinary mechanical balance and a chemical beaker)
1) Milk - 3 tbsp. l. + water 230 ml = 260 ml of liquid
2) wheat flour 430 g (added a little more with a spoon)
3) sugar - 2 tsp. l.
4) salt - 1.5 tsp.
5) grated cheese - 100 g
6) onions, fried in oil - 1 large onion
7) yeast - 2 tsp.
mode - basic

I threw in onions and cheese during the first batch. I looked that everything had accumulated in the corners, dropped the program and interfered with my hands)))
I had to add flour during the second batch, because the dough was sticky.

The dough came up a lot (it even crawled out of the bucket a little), but at the beginning of baking, the dome fell. But the bread was baked well, it turned out to be very fragrant and aromatic, and tasty (although the cheese and onions were completely mixed).
This is how he is:

I can put in my five cents. I'm still training and I'm very happy when it works out.
I tried this recipe:
Dry yeast (Lviv) 1 tsp
Flour 400g
Salt 1 1/4 tsp
Butter 10gr
Milk 280ml
Onions (one very large or two medium onions) fried in vegetable oil and dried with a napkin from fat at once along with all the ingredients
Cheese (like Russian) full dispenser in cubes (a piece of about 150 gr)
Basic mode with raisins, size L, medium crust.
The bread turns out to be very tasty and indescribably aromatic.


The crust has already been cut off from the hot, delicious, sooooo. We can hardly wait to cool down ...

Hello everyone! : flowers: I'm new to you on the forum, and my bread maker is only a week old. I was already baking milk bread and a French roll. it seemed to work out fine, especially the bun! I have a mule 2000. I still do not understand how to count the ingredients for my mistress, someone can help in this matter. you need to count on 750 grams, otherwise you really want to-

[love]

love , we are glad to welcome you to our forum

Try to ask your questions in relevant topics so as not to clutter up topics that are not the essence of the question, and it will be easier for you to answer.

The answers to your newbie questions can be found in the Hebotherapy Basics section, including your question in this thread.

Success

forgive me please if I did not write there, I read everything for beginners. ??? I just liked this particular recipe and I wanted to bake it. I tried to do it according to my own calculations, but nothing came of it. the bread did not rise and did not bake: '(it's a shame, so she asked to help me: red: if it's hard to do, then it will already be so.I just have to explain to me, the second time I will not ask. how it was written about percentages and translations was not very clear to me

[love]

forgive me please if I did not write there, I read everything for beginners. ??? I just liked this particular recipe and I wanted to bake it. I tried to do it according to my own calculations, but nothing came of it. the bread did not rise and did not bake: '(it's a shame, so she asked to help me: red: if it's hard to do, then it will already be so.I just have to explain to me, the 2nd time I will not ask. how it was written about percentages and translations was not very clear to me

Lyubimka, I copied the text for you to recalculate the test, it can help you.Unfortunately, I could not find the link, I just save everything on my computer that I might ever need. But I think the dough should have risen anyway, maybe your yeast is stale?
"Recalculation of bread recipes
The loaf is 500 grams, but I want 700, for example. How to count?
Take the desired amount and divide by the available one. we get the coefficient by which we multiply all the products for conversion.
In our case, we want 700g, we have 500g, i.e. 700/500 = 1.4 - this is the coefficient by which all the ingredients must be multiplied.
For example:
• water - 168 ml * 1.4 = 235 ml
• olive oil - 1 tbsp. l * 1.4 = 1.4 tbsp. l.
• flour - 300 g * 1.4 = 420 g
• sugar - 1 tsp; * 1.4 = 1.4 tsp.
• salt - 1.3 tsp; * 1.4 = 1.8 hours. l.
• yeast - 1 tsp; * 1.4 = 1.4h. l.
• hard cheese - about 80 g; * 1.4 = 112g
• sesame seeds - 2.5 tbsp. l. * 1.4 = 3.5 tbsp. l.

We act in the same way, if it is necessary to reduce the size of the baking - we want 500g, but there is 900g. Then 500/900 = 0.55. we multiply everything by this coefficient and we get excellent bread "
Good luck, love!

[Margit]

Margit, thank you very much! I will try

now everything is clear to me !!!!