Wheat bread with cheese and dill (oven)

[Cheese in bread dough]

Wheat bread with cheese and dill (oven)

Category: Yeast bread

Ingredients
Wheat flour	350 grams
Potato broth	200 ml. + 2 tbsp. l.
Hard cheese (like Maasdam)	60 grams
grate on a medium \ fine grater
Sugar	1 tbsp. l.
Salt	1 tsp
Dry yeast	1, 3 tsp
Finely chop fresh dill	1 tbsp. l.

Cooking method

• Put all the products in a bucket x \ oven, Dough mode or another and knead the dough, at a time of 30-38 minutes.
• The dough may be a little steep at first, take your time to add liquid, wait for the cheese to dissolve completely.
• The consistency of the kolobok is soft!
• Proofing the dough in the oven at 30 * and until it increases in volume by 2-2.5 times and no more!
• The second proofing of the dough in the mold. I baked bread in an aluminum factory form, the walls of which are thick and keep heat well.
• Baking in the oven.
• I put the mold in a cold oven 30 * (on the second rack), after raising the dough I set T190 * and heat it up, after heating I immediately reduce T to 180 * and bake for about 15-20 minutes.
• I subtract T to 170 *, bake for another 10-15 minutes, then subtract to 165 * and bring it to readiness. I check the readiness with a temperature probe.
• 
• 

Note

I begin the countdown of my baked breads and those included in the table of contents of my author's topic - this is No. 96
Here is such a bread!
Beautiful, ruddy, the lightest inside - airy crumb!

Sample: the crumb of the bread is very soft, there is a taste of dill and a faint taste of cheese.
For my taste - very tasty !!!
You can read more about the use of cheese in bread dough in the topic Cheese in bread dough

Good bread for you!

Admin !!! How beautiful and lovely you are !!! Why don't you bake in KhP ???

THANK YOU!
And what kind of bread is airy and tasty, I myself did not expect

So in the oven, the bread is odor and tastier, and there is more than enough space for razoroyka and baking

[Admin]

Admin, wonderful bread!
With your permission, I will take this recipe. as a basis and I will bake in sourdough and in HP because my oven is gas and needs to be replaced for a long time, or maybe I will try and bake in it

[Lana]

Lana, yes, use it for health

tell me pliz, I want to bake such bread in HP, which mode is better for me to choose Panas 257, and put the cheese with dill in the dough itself, or is it better in the despenser? I'm new to this business so far .. and more .. at what point should I put supplements? right all together in a bunch, at the very beginning?

tell me pliz, I want to bake such bread in HP, which mode is better for me to choose Panas 257, and put the cheese with dill directly into the dough, or is it better in a despenser? I'm new to this business so far .. and more .. at what point should I put supplements? right all together in a bunch, at the very beginning?

You can lay everything together, at once, since the cheese is grated, in the process of kneading the cheese will practically dissolve, the dough will turn out to be homogeneous.
Put the cheese and dill with your handles along with flour and other ingredients.

Mode Basic (basic) White bread.

Thank you!!! wonderful bread turned out !!! smells so that cheekbones reduce ... I wait until it stands to chop off the crust))

Thank you!!! wonderful bread turned out !!! smells so that cheekbones reduce ... I wait until it stands to chop off the crust))

To health

With you a report in the form of a photo bread

the fotik is dead .. I can’t buy everything .. I myself am upset that I don’t take pictures of my culinary masterpieces ((as soon as possible)) I promise)

made this bread today! sooo delicious it turned out! spicy!
in general, I was even surprised that such a wonderful bread came out, but about everything in order
it turned out that millet was running out. flour, the missing amount (80 g) was replaced with rye.yeast was also not enough, added pizza yeast
and heading with a filled container to the HP, I saw a blade))))) in general, I had to carefully insert it
in the process, I had to add a little rye flour - 20g, but it was very scary
Here's what happened (700 g loaf):
🔗
🔗

but I got a few questions:
1) how will it affect the bread if I add rye flour?
2) can yeast stir?
I will be grateful for the answer

[Fialka]

Fialka, your bread turned out to be beautiful, even

I am answering the questions:
1.How will it affect the bread? What you put in - you get it! if everything is laid down correctly, the dough is well kneaded, then the bread will turn out delicious, and you yourself proved it when you made changes to my bread recipe. Only the taste can differ, which depends on the ingredients of the dough.

This is how we all make bread that is at home - we bake it from that, homemade bread!

Take a note: if the flour runs out, feel free to add semolina, preferably soak for a while. The forum has my recipes for bread with semolina and 100% semolina.

2. Yeast can be combined, but not desirable, suddenly the incompatibility will turn out! And it is better to use special baking yeast.

Good luck!

[Admin]

Admin, Thank you!

Tatyana, Thank you for your work, for master classes for beginners like me!

Yesterday I baked bread for the first time in my life, bread according to your recipe (with cheese and dill) and it turned out, which I am incredibly happy about!
I have a Supra BMS 350 bread machine, I had to recalculate the recipe, because I have a load of at least 1000 kg (my husband took 1.5 kg - he says where we need 500 grams, not enough). I calculated on the basis of 100 grams of cheese, it turned out flour 583 grams, liquid 383 ml (I have spring water, there was no broth, but I wanted to try bread), sugar 1.7 tbsp. l., salt 1.7 tsp., dry. yeast 2.2 tsp, dill 1.7 tbsp. l. (mine is dry). And also a tablespoon of semolina (I read somewhere long ago that it greatly improves baking, and I found confirmation from you).

I tried to follow the kolobok according to your master class. But theory is one thing, and practice is another. I did not bake at all from yeast dough, only if the mother-in-law makes the dough, and I stick the pies. I did not understand anything there by touch. Honestly left first two tablespoons of flour, then on the second batch and poured it in. Groped, groped. I tell my husband that it should look like a woman's breast. He, well, he says, let me touch. He sticks his hand back and forth, says they don't understand anything there, women's breasts don't stick

I chose the program for French bread, it has an increased proofing time, the whole program lasts 3 hours 50 minutes, and the main one is 3 hours. It seemed to me a little. I kept track of the time of all cycles, but at night the baby daughter called for feeding and after the first proofing I could not keep track of the time.
And one more question: I have two stirrers in HP and the bun was stretched all the time into a sausage, it was, it would turn into a bun in one side, and then it would collapse on the other, stretched with the second stirrer. Should there be a bun with two mixers too? It's just that I turned out to be an uneven loaf - on the one hand it was larger, on the other - smaller, it was so far away, and it was baked. The dome is uneven, but not fallen !!!!

Thank you again.

Here's a bread.

[Sveta]

Sveta, the bread turned out wonderful! Tell your husband, let him still train to identify the bun

THANKS for your trust and good words, nice to hear!

It's easy to fight with one-sided bread: before the last proofing (after kneading), lift the dough, remove both stirrers from the bucket and put the dough evenly back - then the dough rises evenly and the baking will be even
Or you can not remove the shoulder blades, but just carefully lay the dough in the center.

Tatyana, I'll tell you well.

Yes, exactly, you need to take out the stirrers and put them in the middle. Thank you!

Girls, dear ones, help!
If I'm not in the subject, Moderators, correct me, please!
A week ago we bought HP Supra 350, I fight for a week, bread does not work, or rather, the top does not bake, it rises poorly, and in the end here is thatcoy bar:

Girls, dear ones, help!
If I'm not in the subject, Moderators, correct me, please!
A week ago we bought HP Supra 350, I fight for a week, bread does not work, or rather, the top does not bake, it rises poorly, and in the end this iscoy bar:

I won't even comment on your bread
Immediately I send you to the topic Bread did not work out again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0 We read all the topics on the links, especially master classes on koloboks and especially the BAKING MANUAL.
If it does not work again, we ask questions in the topic Help, it does not work (link above)

Dear Admin, can you ask me a question too?
When recalculating Lanika of your recipe:

based on 100 g of cheese, it turned out flour 583 g, liquid 383 ml

As a basic recipe, I use the following (in fact, with different modifications of liquid, additives, types of flour, oil, but the same proportion): 325-330 ml of liquid (+ 2 tablespoons of vegetable oil) and 600-610 g of wheat flour.
Wouldn't it turn out too liquid if you put only 583 g of flour on 383 ml of liquid? Moreover, taking into account the cheese, which, when kneaded, will release additional liquid ...
I see that Lanika did a great job, but nevertheless there are vague doubts ... I understand that I need to keep an eye on the kolobok, but I would like to find out in advance what to expect ...

Julia, always follow the control of ingredients according to this table https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0 here the flour to liquid ratio is correct. We always come from flour.
It turns out for 583 grams of flour (it is more correct to take 580-600 grams of flour, you need about 400 grams of liquid, which includes both water and all liquids, including those hidden in a fusion state.

And watch just for your test, since the components we all have are different, including the moisture content of the flour, therefore, we will regulate the amount of liquid in fact. You may have to correct it.
Cheese can also give one or another moisture, it depends on the type of cheese, its consistency (soft or hard)
We look at the influence of ingredients on the dough here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0

Good luck!

[Vesna (Julia)]

Vesna (Julia), the proportions in my and your recipe are almost similar. Only I didn’t add butter, the cheese had enough fat. Today, when I have already baked a lot of all kinds of bread (for me - a lot, not for the local masters), I can say that this first bun asked for a little more flour, but I did not add it then, I was afraid to get away from the recipe. It also so happened that at home I store flour next to the batteries, respectively, "my" flour needs more liquid.

Tatiana and Svetlana, thanks for the answers!
It so happened that I made bread with cheese 2 times, but both were wheat-rye, so I will attach the photo to the topic "cheese in bread business" (if possible).

Tatiana and Svetlana, thanks for the answers!
It so happened that I made bread with cheese 2 times, but both were wheat-rye, so I will attach the photo to the topic "cheese in bread business" (if possible).

Bread can be placed with your own author's recipe, if you think that the bread turned out, has a normal appearance, without defects - it will be interesting for us to see the recipe and it is possible to repeat it

Tatiana, in my opinion, the bread was a success. But what if the pros appreciate it differently? I can't put a separate recipe - I do a lot by eye, each time slightly different proportions, new additives - almost every bread is individual