American White Bread (Oven)

American White Bread (Oven)

Category: Yeast bread

Kitchen: American

Ingredients
Dry yeast	2 teaspoons
Milk	380 ml
Sugar	half a tablespoon
Salt	teaspoon
Flour	410 g

Cooking method

• Dissolve the yeast in milk (I do it with water), add sugar, salt and flour, stir. Transfer to a sliding form (I take a regular frying pan without a handle or a rooster, and cover it with parchment paper, the paper is used several times, there is a little butter on the paper (on the tip of a knife)).
• Fill up to half - no more. Put in a warm place, covered with a towel.
• After 1 hour and 30 minutes, put in a hot oven for 30 minutes. Temperature 200 gr.
• The dough should not be very thick, so for every 410 g (1 lb) you can take 400 ml of milk (water) but no more !!!
• Old weights:
• 1 lb - 409.5g
• 1 glass - 273 ml.
• 1 sprinkler - 1 teaspoon
• 
• 

Note

I have been baking bread according to this recipe for more than a year. The bread is delicious.
There is a bread maker, but I rarely use it, as this bread is much tastier.
The recipe itself was taken from the book "A Gift to Young Housewives or a Means to Reduce Household Costs" Elena Molokhovets, St. Petersburg 1901.
But instead of milk, I use water - it's more usual for every day. I use milk on holidays.

To the author - THANKS. The bread is really tasty, easy to prepare. The dough comes up quickly.
The oven was in a glass pan 9 cm high, but it turned out to be too small for this amount of dough, so the roof collapsed a little.

I am very glad that I liked it.
Small addition:
- The oven must be warmed up to the required temperature.
- The baking time can be increased up to 35 minutes, and the temperature, up to 230 gr.
Then the crust will be darker and the bread is fried. Personally, I like this more.
To cool down, it is advisable to put the bread on a wooden board and cover with a linen towel.
Until it gets cold - don't cut it ... (though I can't wait for this, and I always cut it when it's not cold, and then I scold myself ... I chew and scold, scold and chew))))))))) ))))
This recipe works well in a bread maker too.
In a bowl, knead the dough, pour it into a bread machine and after an hour and a half, turn it on for baking.
In my MOULINEX OW 5002, this is the 14th program - "Just baking"
I bet for 40 minutes.

I also replaced 80-100 grams of flour with rye.
The taste is amazing!

We bought new molds for baking bread in the oven, we decided to try

In the left mold, the dough was kneaded with water by hand, in the right mold with milk and the dough was kneaded in HP, in the right mold the dough rose better

Here they are handsome after 30 minutes of baking in the oven (electric stove)

It was very difficult to get the hot bread out of the mold (although the molds were smeared), probably it was necessary to let it cool

Here it is the finished product, the bread on milk turned out to be larger in volume, or maybe this is due to the fact that the dough was kneaded by HP?
Well, we are waiting for it to cool down, we will try

[oilman]

oilman , your molds are most likely made of food grade aluminum.
In order for the bread to be well taken out of them, you need to pre-ignite them for 15 minutes at 220 degrees, greased with sunflower oil.
They will turn brownish in stains
It is not advisable to wash them after that. Only wipe with a damp cloth.
After washing with detergents, ignite them again.

Here it is the finished product, the bread with milk turned out to be larger in volume, or maybe this is due to the fact that the dough was kneaded by the HP?
Well, we are waiting for it to cool down, we will try

Probably because of the milk ...
How does the bread taste in comparison?

And it seems to me that HP is the case, it kneads better, therefore gluten develops better.

Both taste great, but it is more convenient to cut the one that is on the water, on milk it crumples too much

And it seems to me that HP is the case, it kneads better, therefore gluten develops better.

You can stir with your hands in different ways ... I use a wooden spatula and stir vigorously in one direction.
1 minute. It rises great ... and does not crumble. After the bread machine, it crumbles a little, I also noticed this ...

Both taste great, but it is more convenient to cut the one that is on the water, on milk it crumples too much

Perhaps a little underbaked. I do not wrinkle it in milk. If you specifically crumple it, it immediately straightens up, as if it was not squeezed.

All the same, it's about kneading the dough, today I baked two bread in water, but the kneading was done by HP, here is the result

Two brothers acrobats, climbed excellently, but how delicious ...

Thanks to the author for the recipe (by the way, I added 1 tablespoon of vegetable oil to the dough)

Dissolve 2 teaspoons of dry yeast (Lviv yeast) in 380ml of milk (I make with water)

Tell me, exactly DRY tremors to dilute in water?

[Domra]

Domra , welcome to our forum!

There are two types of dry yeast. Some need to be diluted in water, others should be mixed with flour. Look at the instructions on your yeast bag and proceed as directed.

Thanks for the recipe. It turns out to be troublesome, quickly and efficiently. Knead for 7 minutes. in the combine, the flour opened well, the dough became stringy. One proofing and quick baking with the usual amount of yeast (I took it per serving, recalculated from a coefficient of 0.75-10 g fresh) I jumped out of the mold immediately, large-porous and soft for the 4th day.

Since my bread maker left for repairs, I tried to bake this bread today. Only the glass form let me down, the bread stuck to it completely and the sides turned out to be light. And so delicious bread, I'll try to bake it in the Multicooker.

The form must first be greased with thin vegetable oil and sprinkled lightly with flour - everything will be fine!

And set the baking mode a little different - it will be rosy

The bread is beautiful and porous

Admin, I greased the form and sprinkled it lightly with semolina, but it didn't help, and the cupcake sticks to it.

I was helped only by a thickly smeared special lubricant:
Quote: MISHA on December 07, 2008, 22:41:39 PM
For these purposes, I always have "non-stick grease" in my refrigerator. I make it like this - 1: 1: 1 we take vegetable oil, butter and flour (butter can be replaced with any "hard" fat (I take lard). Beat the mixture well and store in the refrigerator. If necessary, brush the form with a brush. Try, very The form lubricated with such a mixture easily "gives away" bread.

I now bake this bread in Multa, the bread maker is still under repair. Interestingly, this bread is eaten in our country very quickly, unlike bread from HP, my son really likes it.

I'll put in my own 5 kopecks.
I slightly corrected this recipe for my Panasonic:
2 tsp - yeast
270 ml - warm milk
½ tbsp. l. - sugar
1 tsp - salt
400 gr. - coarse (wheat) flour

Mode - basic, size M. Pekla directly in the bread maker. It turned out great - very tasty and soft bread. I liked the children very much. Saf put in the yeast for the baking, so there was still a vanilla smell.

Here is a photo of the bread.

Also mixed in a bread maker, very thin dough. I had to add a lot of flour. The bread is delicious! Thank you

Thank you so much for the recipe !!! This is the second oven recipe I've tried. Bake several times already, and each time it gets better You squeeze it in your hand, and it, like the most correct bread, takes its original form. I knead in x / p. The bun is very soft, even with a little smudge under it, but this way the bread is incredibly airy. I will cook it again and very often: yes: Thanks again !!!

By the way, the last time 2 baked in a glass form slightly oiled. Handsome, smooth and literally jumps out of shape

I kneaded with Pakmaya instant yeast, although it was written on them to mix with flour, I “dissolved” them in water according to the recipe, the dough was thick, I kneaded it with my hands. It went up by about 1.5 times. Baked in a mold, on paper (she let me down, stuck) Yummy bread !!! Even though I don’t eat bread at all, I didn’t wait until it cooled down, cut off a decent kusman and ... I swallowed it at night looking. Now I will bake for my family. By the way, this was my first experience THANK YOU VERY MUCH FOR THE RECIPE !!!

Comrades, take me into your ranks! : Friends: I'm a beginner. I baked bread the day before yesterday according to your recipe described in the first post.
I was looking for recipes for a very long time, I liked this one for its simplicity and speed.
It turned out to be a great bread! On the water! She baked in the oven in a round cast-iron pan. The yeast was old and dry. It seems to be "seasoning".
Oh-it was very tasty to eat hot with butter !!! Everyone was delighted. Now I put the second one, I'm waiting for 1.5 hours to pass. Dry yeast "saf-moment" for baking.

Good day!

Fill up to half - no more. Put in a warm place, covered with a towel.
After 1 hour and 30 minutes, put in a hot oven for 30 minutes. Temperature 200 gr.

I understand that the dough has come up and, without doing anything with it, can I immediately put it in the oven? And another question, I have dry instant yeast Saf-moment ... Fir-trees, I climbed to read a bag (I bought 4 pieces at once), and I had one for pizza, two for baking and one for baking and drinks. On the front side, they are all the same, but on the contrary, there are differences in the corner in small print. Who does that, damn it? Which types are right for me? and two teaspoons is probably a whole bag will turn out, and fill it up? It has 11 grams. And how long should you cook in the oven?
Well. now I sit upset from this yeast I only baked bread twice and did not expect such a trick ...

I cooked in a bread maker and milk. The bread is very good. Tasty. I tried a lot of white breads, so far this one is the best. And my husband really liked this bread, and he is very critical. Thank you!

This is my first bread in my life, I was looking for the simplest recipe, I did everything wrong, and did not stir the sugar and salt and mixed the yeast with water, and the bun did not crumple properly, it was very liquid.

And despite all this, the bread turned out! Yes, not as beautiful as in the pictures, but delicious, everyone liked it and everyone said that it was much better than the store! The recipe is super, very glad I found it!

Excellent bread! Thanks for the recipe! I have a bork x500 stove, I kneaded the dough for 1.30 hours on the program, baked it in a bread maker in the baking mode for 50 minutes, but it could have been another 10 minutes, a little wet, I like it drier.

Thanks for the recipe. there was no milk, I used kefir in half with water. I baked Saturn (the smallest of the Saturns) in a bread maker, so I halved the ingredients. I added more sugar and flour as the bun was very liquid. Slightly less yeast -0.8 tsp saf moment. Khlebushek exceeded all expectations in terms of taste. Respect and respect to the `` author '' for digging the recipe I baked on the main program for 3 hours. I wonder why American?

I baked this bread a couple of days ago, unfortunately, added 70 grams of whole grain flour, the bread turned out to be an amateur, but did not stale for a long time. I forgot that Molokhovets has recipes for bread, I will try now.

Faced a problem when baking this bread, advice is needed. When I put the dough in the oven for baking, it starts to fall, what could it be?

Is it hearth or shaped bread?

Most likely the dough is overstayed, oversized How to check if the dough is ready for baking? Finished dough temperature

The dough must be allowed to stand until the workpiece is doubled - no more

Thanks for the recipe !!! I tried to bake bread for the first time. Two hours ago I read it and immediately went to put the dough.Everything worked out great. One problem: I laid out the form with paper (to make it easier to get it) - it got great, but the piece of paper does not come off. But it is also very tasty with paper !!!

But it is also very tasty with paper !!!

None of my attempts to use paper were successful, it always turned out "but it is also very tasty with paper"

Is it hearth or shaped bread?

It was made in the form, well, and I had to lay down more flour because the dough was liquid.

got it great, but the piece of paper does not come off

Lubricate the paper with vegetable oil, then the dough will fall well behind the bread.

380 ml of liquid for 410 g of flour - should the dough be thin? Or add flour to the right bun?