 New bread maker! Discoveries and culinary adventures await you! This device is my favorite at home! Click on the nose - don't click, and the bread maker is both beneficial and healthy and, perhaps, most importantly, healthy. You will bake healthy bread - with bran, germ flakes, nuts or seeds, and the one that YOU like, and the pleasure of eating is also important.
You need low salt bread - please! Soy sauce, lemon zest and juice, herbs. Cholesterol free? Vegetable oil, without eggs or instead of eggs - soy flour or okara. I bought LG for two pounds ($ 110-120 in Moscow), there is one and a half (~ $ 100) just because of the pie dough. I don't buy white bread at all - I bake everything myself. I don't like black bread from a bread machine. I bake bread a pound or one and a half pound loaf - it's delicious fresh.
We have a kitchen - 4 sq. meter - but a place for a bread machine is not a pity! Just imagine - after work (and we arrive late), after dinner, closer to midnight, almost without waking up, you wander into the kitchen, measure out flour and liquids and everything else.
And baking does not take either effort or time - the record for refueling a bread machine is 12 minutes with getting everything out of the cabinets, sifting flour and cleaning in places - and then she herself! And you go on the road ... and in the morning there is hot bread ... or maybe with raisins ... the main thing is not to confuse and dry cherries with seeds!
And remember - the first pancake is lumpy! Dont be upset! Everything will work out. Not every new recipe comes out the first time for me either! But how pleasant it is to MAKE bread !!!!
Instead of a preface - a little scientific opus about bread
A little bit about bread, almost lyric: we considered bread with yeast to be almost alive and there is something in it - yeast breathes, eats, dies, and all without quotes - they inhale oxygen, exhale carbon dioxide, eat carbohydrates. They prefer to live in a warm place (and who refuses?). For a good dough, little is needed: yeast dough is one of the cheapest.
A little about the yeast itself, in fact, they are everywhere - their spores are in the air in the sourdough to black bread and they are "lured" and then groomed and sowed. The yeast that was on sale (they say that now it is no longer there - now the culture is bought abroad, it is cleaner, more individual and the culture itself is different - there is no Latin at hand) Remember the taste of non-fermented yeast? Now the taste is almost invisible, by the way, brewing yeast is a separate song, however, this is not my strong point ... When sifting flour, it is saturated with oxygen, the same way that yeast will breathe later. The temperature of the yeast is actually not very high - approximately 30-40 degrees (but stable) of the human body, they tolerate its rise to a certain limit - about 60 degrees. Yes, it will seem hot to us ... Therefore, it is believed that it is best to knead the dough with your hands - the "mechanism" does not overheat and does not overcool ...
Sugar is an excellent food for yeast, but if there is a lot of it, they overeat, multiply rapidly and quickly die in the crush and overproduction of waste products - carbon dioxide and alcohol.
PVA - baking plays their role - eggs, butter. In the dough, during fermentation, carbon dioxide is released, PVA, as it were, delays these bubbles, as a result, the dough becomes spongy, but the abundance of carbon dioxide interferes with the yeast - it suffocates here and then you do the kneading - remove the excess carbon dioxide and yeast with renewed vigor and oxygen ... : large amounts of PVA inhibit yeast. They say that it is preferable to take only yolks in the dough - the color is better, and remember - protein meringue is much harder than yolk soufflé.
About the oil: I did not understand, it seemed to me that the preference for vegetable is given only for "healthy" reasons, although the addition of a small amount of olive oil makes the dough more elastic. In sweet dough, of course, only odorless butter, but for unsweetened dough, it is supposedly "Extra Virgin", but maybe this is the machinations of oil producers.
I'm not ready to talk about flour and its qualities now, I need to refresh my memory. That's just: the amount of gluten-gluten plays a big role (there are ways to wash it and add it to bread artificially, but you have to dig in the literature).
Soy Supplement: Enriches with protein and changes the structure of the dough. I add about 1 tbsp. okara on a one and a half pound loaf - friability appears, but if there is a lot of it, it strongly retains moisture and the dough in the loaf is poorly baked and remains moist and heavy. When baking in a bread maker, pay attention that dough with okara, as well as very rich ones, burns faster, so you need to choose a light (light) crust.
Just a little about bran: they only worsen the structure of bread. BUT GOOD! Our compatriots need to remember: bran in stores with healthy food departments, so that it is not written on them, are not suitable for a bread machine - they will kill all beauty! Bran you need to buy those that are sold by weight, similar to sawdust, they are often found in kiosks where they sell bread - I don't know how to explain it in another way ... Not processed bran - these are advised to be taken on English-language sites
Germ flakes: a feature of recent years. If you believe in everything that is written about them, you will live 300 years and you will look like 20 years old before retirement ... I like the taste they give to bread - a light nutty one.
And instead of a preface - One successful experiment
I cooked soup without potatoes,
I forgot to salt
I played a little ...
And I forgot to pour water!
This is what I mean: I put the dough in the bread maker - she kneads it, kneads it, and I quickly clean up everything in places, my dishes and you ... And suddenly I remembered: yeast! I forgot to put in the yeast! The dough is already completely kneaded, it’s pleasant - it doesn’t stick to my hands, but the time is already past midnight and I’m completely unable to invent something from the unleavened dough ... At infection, anticipating the prospect of going somewhere from morning to breakfast to go somewhere for bread, I I make a deepening in the dough with the edge of my palm and add a spoonful of dry yeast there - how much according to the recipe. I put the bread maker on again, after a minute or two I look in, I am convinced that the dough by itself, the yeast is running around by itself like such merry balls - in short, run to me tomorrow for bread, or bake pancakes, waved her hand and went to bed. Come what may! In the morning, to my great surprise, the bread was great! All in a bunch! In general, the "handy" machine forgives even such bloopers!
And the third preface - Hot bread for breakfast
There are two ways to get hot bread for breakfast:
1st method. The so-called timer: you put the ingredients - first liquid, dry on top (do not stir! Heap) - make a crater in flour and pour yeast into it. Set the timer on how many hours you want to have hot bread and go to bed. A smart machine will stand for several hours and 3.5-4 (depending on the selected mode) hours before breakfast it will begin to knead, strain and bake bread - your participation is not required here. But, this should be a pre-tested recipe - you are asleep, and there is no one to add flour or water - the bread maker is a well-bred girl, she stands in a corner, does not wander around the kitchen. With raisins, too, tension - if you put it right away, in the process of kneading it will break into a splash (and I had black bread with a blue crumb - brrr).
Method 2. I use it more often, before going to bed - I bookmark the products and immediately turn on the process - if with raisins, then the machine gives a signal "beeper" - "put, like, raisins something." And after baking, while you sleep, at first she will quietly squeak - "ready, they say." And then, for 3 hours, it maintains a rather pleasant warm temperature - the bread is quite hot, but not scalding ... If I put the bread at midnight (with me, as a rule), then by 7 in the morning (3 hours 40 minutes or 4 hours. + 3h) bread is still hot ...
A few more important points:
About yeast
Why is dry yeast preferred? Fresh yeast is more capricious - almost fresh or frozen and the dough will go according to a different scenario - when you bake by hand, you can intervene at any stage - here automatically, and even when the owner is sleeping there is no one to make adjustments - let it wander a little longer, may still let you come up with proofing, in short, probably, and so everyone understood everything. Dry yeast, especially if you use the same company all the time, is usually more constant in its behavior, which is convenient for automating the process.
French yeast SAF Levure or SAF Moment? Our first ones are sold in 50-100g. packs, the second for 11 g. For bread, the first is better.This yeast is recommended, including on those numerous sites about bread makers, which I, being a thorough girl, read from cover to cover. Fast yeast, however, is only good for short programs.
Keep an eye on the expiration date, if the houses have been open for a long time, then keep them away from heat and water.
Yeast is simply not even beneficial to use from small sachets. Excellent yeast, unless you store it in the refrigerator - a common misconception (in the refrigerator - it's damp there!) Dry yeast normally tolerates room temperature and does not like moisture. Immediately after opening the bag, I pour them into a jar with a screw lid and store them in the kitchen cupboard - that's quite enough.
About flour
Depending on the humidity of the air and, accordingly, the flour, after the dough is kneaded (before the first rest - there will be another kneading), it should look quite dense, not a wet ball without drips under the mixer, but also without excess flour. I already know how the dough should look after the slow "uh-uh" (this is even earlier) go into a quick knead, and if there is not enough flour, I add it.
As a rule, our flour is wet - stick your hand in it - if your hand is cold, the humidity is too high and it is better to dry the flour. At least by the battery or in the oven at 60 degrees. I take our first grade flour on the market, not even bothering much with it, there are almost no technical failures on plain bread (except when the lights were turned off at night ...)
I will try to describe again what the dough should look like: after the end of the slow kneading, the dough is already completely knocked into a lump, but the flour still remains - it intervenes after a few seconds. After the flour has completely intervened, the dough is a lump in which the mixer leaves traces similar to a "rose" squeezed out of a syringe with a star-shaped nozzle - after a while, these traces may disappear. At the same time, the dough does not leave wet streaks or smears under the mixer and on the sides of the bucket.
If there is a shortage of flour, it can be added quite boldly - half a tablespoon each.
With an excess of flour, the dough is crumbled into separate pieces and flour remains in the corners of the bucket, which does not interfere with the dough.
You have to be careful with water - sometimes a few drops are enough.
In general, it is more convenient to add flour - it intervenes faster - you can immediately see when there is enough. Therefore, trying a new recipe, if it seems to me that there is not enough water, I leave about a tablespoon of flour from the amount indicated in the recipe to add it during the kneading process (about 200 ml of liquid goes for about two glasses of flour: an average of 30 ml of egg and butter is also needed take into account, tablespoon-15 ml).
Sometimes flour or pieces of dough after slow kneading remain on the sides of the bucket. I prefer to throw them down with a plastic spatula (mine is from a mixer).
In some manuals, it is suggested to sift all the flour immediately after purchase - so that there is less fuss about putting bread, but keep in mind that the sifted flour is electrified and takes up a larger volume (you will have to take more of it than is written in the recipe) and sift flour not only to get rid of large particles - when sifting, the flour is saturated with air, which is necessary for the yeast, so I prefer not to sift the flour in advance, unless, of course, I managed to buy it with a crustacean, but for now God has mercy ...
Timer
The type of flour and its moisture content do not allow setting an untested recipe with a timer. After you customize the recipe to suit your conditions - dough moisture, taste, etc. you can set it with a timer - in the morning the smell of bread ... I'll also switch, apparently to the timer - the cat got in the habit of waking up when the beeper of the bread maker works - and this, as a rule, is three nights ...
About measurements
I use a measure from a bread machine: both a spoon and a cup. My cup (from a bread machine) is 240ml.
I write liquid in ml in recipes, because I use a cup from a bread machine for dry foods, and for a liquid - a measuring glass for 0.5 liters - otherwise it's just inconvenient.
It also seemed harmless to me to equip my bread set with a set of 4 spoons - measuring: 1 tbsp, 1 tsp, 1/2 tsp, and 1/4 tsp.
About mode
I use mode 1 for almost everything and I do not like the heated mode: wait 20 minutes to see if you have enough flour, you will clink glasses, I take everything lukewarm, but with flour, you always have to watch out - the humidity is walking with us. .. Mode 1 is the longest fermentation period and the dough should ferment well.
I love the main mode because it is the longest for me - I love fermented bread and without preheating. I have it with preliminary warming up - wheat dough is heated there for 20 minutes before the start of kneading - pour flour and additional butter onto the dough, and after 20 minutes - kneading is a good idea, but I didn't really use this mode.
About fallen dough
Not rising or falling? These are two big differences. The dough does not rise if: there is very little yeast, and fast bread is chosen, the products were very hot, or cold in the case of fast bread, and flour also plays a role in bread or all-purpose. There may be another matter: did you put the yeast dry on flour (as in the instructions for the baker) or dissolved it in water (as in the instructions for the yeast)? It must be dry. Well, water can also be the reason - its excess is more correct.
About supplements
The hygroscopicity of bran and germ flakes is lower than that of flour - therefore, it is not worth replacing one to one, but somewhere to half the volume of flour. And the density ... I use bran carefully - somewhere in a glass of flour in the recipe I add a tablespoon of bran - if the recipe is two glasses, then two tablespoons, etc. At the same time, I practically do not change the amount of flour - well, maybe a drop ... With such a small amount of bran, they already give the bread a taste, but at the same time they do not require additives such as gluten (gluten) and the dough rises well. I use germ flakes either in this proportion, or half as much. And in general I use them together - this is how I like it most.
Brans slightly worsen the structure of the dough, it rises worse, I take about 1 cup of premium flour for about a glass of flour. a spoonful of bran, then only the taste changes.
About soy flour - it strongly retains water, the dough is not baked, it takes a little less heat, but a little longer - the dough is denser, but crumbly and tougher. Proportions: about two cups of flour 1 tbsp. soy flour - then there is almost no change ...
About yogurt
In almost any bread recipe, if you replace milk with Yoghurt or a mixture of milk and Yoghurt in the same volumes, an improvement in the taste and height of the loaf is guaranteed - I did the same with the leftovers of the purchased one (I don’t have a lot of my husband’s capacity, he will eat as much as you buy ) and with this, homemade. A 3-liter jar acts as a yogurt maker.
About garlic
I dare say that with garlic the dough is generally capricious - it inhibits yeast.
Bread maker recipes
Knopa Oat Bread
200 ml. water / milk / fermented milk product
2 tbsp honey
1.5 tbsp butter / margarine
2 cups wheat flour (you may need to add another 1 tablespoon during kneading)
1/3 cup oat flour
1 tsp salt (I have sea, coarse crystalline)
1 tsp yeast
I took sour milk, milk margarine, honey can be less - oatmeal gives sweets.
Instead of salt, you can use a seasoning like Vegeta in any bread - the taste changes great. Depending on the salinity of the seasoning (and love for salty), take one and a half to two times more than the salt indicated in the recipe. I have salt in large crystals - if you take a small one, then it can be a little less.
Oh! I forgot! Of course, I added 1 tbsp to the bread. germ flakes = wheat germs! I've heard how useful they all are and I put them in all my bread! They give the crumb a yellowish color and a slight nutty flavor!
Great Potato Bread - Great Potato Bread
And here is the recipe itself, with changes in the process of mastering, which is not harmful to tell about: a small loaf of 1 pound loaf - there are two of us, it is better to put fresh bread every evening.
180 ml fermented milk product
1 tbsp margarine or butter (cut a slice across the stack of approx. 0.7 cm from a standard box of margarine)
1 PC. Egg
1-1.5 tbsp Honey (to be honest, I pour it by eye - it is thick if everything remains in it with a spoon)
3 tbsp. Dry mashed potatoes. (I have a kind of "Orsini" - a pack of foil for 0.5 kg)
0.5 tsp Salt
1 tbsp Germ flakes
1 cup First grade wheat flour
1 cup premium wheat flour (or 2 cups if not first grade)
1 tsp Yeast
The potato is not felt in this bread, it only adds splendor. For this bread, it is better to take dried mashed potatoes in the form of flakes, instant mashed potato flakes. The powder, of course, will go less in volume.
I made it on fresh milk, and on sour milk, and on kefir, and yogurt, and on a mixture of all this, and even on water with a spoon or two of sour cream. If there is only milk powder, then 180 ml of water and 2 tbsp. powdered milk.
Do not forget to look during the batch - you may need to add 1 tablespoon. flour - and eggs are different, and margarine, and honey.
Instead of kefir I took bifidok - 2.5%. While writing off the recipe, I missed dry milk - it happens ... that's why I baked without it. Fine! The next day I decided: if I forgot about powdered milk, then there is no need for water either - it would be time to exhaust the bifidoks - so I took 170 ml of bifidoc, and the water is dry. I also excluded milk - it turned out very well.
I added dill seeds to the dough (we love this business) - half a teaspoon.
Irish potato bread - Irish potato bread
I made this bread with boiled potatoes.
150 ml milk and 80 ml water from boiling potatoes
or
230 ml milk
3 cups of whole grain flour (I only saw flour made from whole grain once, its price pissed me off for a long time: a kilo was close in cost to a bread maker ...)
1/3 tsp chopped potatoes (or leftover mashed potatoes from dinner, or specially cook one potato)
1 1/2 tsp salt
1 3/4 tbsp Sahara
1 1/2 tablespoons butter
1 1 / 4-1 1/2 dry yeast
At the signal to add raisins, add a finely chopped small onion. The bread turns out with a rather dense crumb. The haters do not like it, but without onions it loses a lot in taste.
Basic baking mode.
Dijon-Thyme Bread - Mustard Bread with Thyme
1 tsp water
3 tbsp Dijon mustard (I take a mixture of ours, evil, and imported, sweet)
1 tbsp vegetable oils
3 hours Whole weet flow - this very whole-grain flour (this is a tracing paper, I don’t know how to speak Russian correctly). I replace it with 2 3/4 hours of white flour, 1/4 hours of bran (only unprocessed) and 1 tablespoon of wheat germ flakes
2 tablespoons sugar
3/4 tsp salt
1 tbsp dried thyme
2 tsp dry yeast
If the flour is very moist, you may need to add up to a quarter cup of flour. It happens. I bake in basic bread mode.
This bread rises very much, after baking it almost does not smell of mustard. At work, they simply "melt" on it.
The next 2 recipes are an adaptation from a regular book not for a bread machine, so we measure flour in glasses with a very small "top" - a hill (I already wrote that it is better to add flour later than water), the same tablespoons of sugar. Here are just salt and yeast - measuring spoons, I bought myself a set of 1/4, 1/2, 1 tea and 1 table spoons - very convenient ...
Butter bread
According to this recipe, I baked a cake for Easter, filled it with glaze and sprinkled it with colored "confetti" confectionery decorations over the mask. It turned out very worthy ...
160 ml Liquid: water, milk, fermented milk products, one or a mixture of them + eggs-2pcs
4 tbsp butter or margarine
2st. flour
3 tbsp. sugar
1 tsp vanilla sugar or 1/4 tsp cinnamon
1/2 tsp salt (measuring spoon)
1 1/2 tsp yeast (scoop)
0.5 cups raisins
0.3 cups nuts
Add the last 2 ingredients by "beeper" so that they do not break when mixing.
You can add 1-1 1/2 tsp to the dough. cognac or vodka, or without it.
It is better not to soak the raisins, otherwise they will be badly broken in the bread maker. And I like to soak in cognac ... once I did it - with black raisins - it was delicious, but the color of the bread is radically blue ...
For recipes with a lot of sugar, it is better to use the light crust setting, i.e. for LG it is 2V, (it = 1, but there is a signal to add raisins).
Chocolate bread
1 st. milk
1 tbsp butter
2st. flour
1/2 tbsp. cocoa
from 1 to 3 tbsp. sugar (I don't like sweets, so I take 1-1 1/2 tbsp.)
1/2 vanillin or vanilla sugar-1 tsp
3/4 tsp salt
1 1/4 - 1 1/2 tsp yeast
1/4 Art. nuts
For recipes with a lot of sugar, it is better to use the light crust setting, i.e. for LG it is 2V, (it = 1, but there is a signal to add raisins).
Beer Bread - Beer bread
The main difficulty is to keep beer ... any beer goes: light, dark, disgusting ... I like porter - the taste is more unusual.
1/4 h = 60ml water
2/3 h = 160 ml beer - more - less if only 220 ml of liquid
4h l. vegetable oil
1 tsp salt
2 tbsp. Sahara
2h flour
1 1/2 tsp yeast
Mode 1A.
Portuguese sweet bread
Well, here is the simplest and most win-win bread. For sighting, a small loaf:
1pc Egg
120 ml Milk
1 tbsp Margarine is about 0.5 cm from a standard pack - with a 250 g brick, it is necessary to heat it.
2 tbsp Sugar
0.5 tsp Salt
2 cups High grade flour
1 tsp Yeast
I bake it in the "main mode" with a medium crust.
Do not be too lazy to look into the bread maker after the start of the kneading - is there enough water or flour - if it is smeared on the bottom or walls under the mixer, then there is not enough flour. The lump of dough quickly absorbs all the flour and at first it looks as if the dough with concentric paths was deposited from the sprocket nozzle, and then it becomes a smooth bun, nothing falls out of it and it is clear that it is soft in appearance.
Apple spas for bread maker lovers
At Yablochny Spas, they traditionally baked pies with apples, ate baked apples, cooked marshmallow Russian delicacy ... It was believed that this would bring health to everyone who took a bite of this sacred treat. I think that these beliefs have come down to us since pre-Christian times. As the Japanese rush with their faith - their Shinto peacefully coexists with alien Buddhism ... And what about us? Or can we just groan enthusiastically about the Japanese? I'm not talking about anything else. I'm talking about a pie for those in a hurry who don't have the time (or energy) to bake a real one with a filling.
Apple chunky bread - Bread with apple slices
2/3 cup = 160ml milk
2 tbsp rast. oils
2 tbsp Sahara
1 tsp salt
1/4 tsp cinnamon
3/4 cup finely chopped apple
2 cups wheat flour
2 tsp yeast
1 st. l. germ flakes (optional)
I am baking the Basic process. I don't peel the apple, just take out the middle. The apple in this recipe is smashed into pieces - there are no pieces - it is not laid on the beeper, but immediately, so at least the skins remain. And for those who prefer milk powder - its 1 tbsp. and accordingly in the recipe water instead of milk. Bon Appetit!
Colonial bread
At the weekend, I had a bit of free time to rustle in the kitchen. And at the same time try new bread.
It is taken from SOAR, but has undergone such strong changes ... As it was said in the romantic preface to the recipe: this is the bread that our ancestors ate - the first colonists, the first colonists ancestors, of course, not ours, but ours also ate something similar in times of Khrushchev's cornification of the whole country.
1 3 / 4h. wheat flour
1 / 6h = 40ml corn grits
180 ml. boiling water
40 ml of molasses (I replaced 1 tablespoon of kvass wort + 1 tablespoon of sugar + 1 tablespoon of water)
1/2 tbsp oils
1/2 tsp salt (could have been a little more)
1 1/2 tsp yeast
Pour the corn grits with boiling water and let cool to room temperature. I just poured the bread machine into a bucket and put margarine into the resulting porridge and the wort from the refrigerator as a result cooled down while I sifted the flour. Well, maybe a drop and waited, but definitely not stated in the recipe for 40 minutes.
The previous time I made the same bread with honey -1st.l. honey + water up to 40ml, it was also delicious, but this time the bread flew away: hot with a crispy crust, and the crust crunches from corn more than always. I don't even know what it is cold ...
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