Bread "Snack" (with cheese, dill and salami) (bread maker)

Bread "Snack" (with cheese, dill and salami) (bread maker)

Category: Yeast bread

Ingredients
Serum	175 ml
Milk	175 ml
Sugar	2.5 table. spoons
Salt	2.5 teaspoon spoons
Fresh yeast	15 g
Flour	500 g
Instant Oatmeal	2 table. spoons
Vegetable oil	2.5 table. spoons
Dispenser or signal:
Dry onions	1 table. the spoon
Dry garlic	0.5 table. spoons
Dry dill	1.5 table. spoons
Finely chopped hard cheese (edam, gouda)	150 g
Finely chopped salami sausage	150 g

Cooking method

• Heat yeast, salt, sugar, whey, milk in a mug to "steam" temperature, pour the mixture into a bucket of HP, sifted flour, "rolled oats", butter on top. If your HP evens out the temperature before mixing, you don't need to heat anything.
• Additives to the dispenser or on signal.
• White bread mode - 3 hours 50 minutes.
• 

Note

Recipe with cooking, with my changes and additions.
The bread is very soft and porous. I will keep silent about the smell ...

Similar recipes

Snack bread (fronya40)

Cheese bread (bread maker) (cicass)

Bread with cheese, onions and garlic (irina32)

Tell me, plz! And if in my stove the order of the bookmark is reversed (first, dry, then liquid) will it work? How many dry yeast replace 15 gr. fresh? Thank you!

Elenka74, it will definitely work! :) Just put the food in the order recommended by your HP.
Initially, the recipe included SAF-Moment dry yeast - 2 teaspoons.

I really want to bake this bread, but bad luck, I have never seen dried onions anywhere ...

Can you dry it yourself (in a dryer, for example)?

What does he look like in general?

Irinalein, dried onions are sold in the form of small white granules (sorry for the quality of the photos, but I couldn't do it better).
I am sure that if you add fresh, finely chopped onions or a spoonful of fresh green onions, it will be even better.

Excuse me if I suddenly didn’t fit in with my answer correctly.
I just put on the bread and was all upset: (((I wanted so much that everything was exactly the recipe and everything worked out! I measured everything as it should, and so on, according to the instructions, I was going to close the x / n and then it reaches me ... that the thing that kneads the dough and remained lying in the drawer of the table.Naturally, the whole technology was broken, the dough was kneaded by hands to somehow put this thing in place and then the bread is cooked on a fast setting, so that the dough is strong did not ferment.
But I honestly promise that I will definitely do everything right again !!!

You fit very well! : DI know from myself how important it is to get an answer on time! So thank you!

Oh, what a shame that the puncture with the dough mixer turned out!
If I forget to put something (and this also happens sometimes), I turn off the bread maker and start all over again. Well, think about it, 5 minutes more mixing, that's all!

Hopefully this will be your last failure!

and by the way I had the same situation. rolled a bun with her hands, put the stirrer on and started the program. the bread turned out as always - rose well, baked well, in general, with a Hurray!

Thanks for the support! I also set the size of the loaf to XL
I report, in the end it turned out great on the fast baking mode! A little sat on the edges, but very tasty and airy! NIGHT IN THE APARTMENT SUCH A VITAL FRAGRANCE that I wanted to get up, have a drink and a snack
Thank you very much! The recipe is SUPER !!!!!!

[Stеrn]

Oh, girls, well, the bread is some kind of enchanted! At first everyone has problems with him, but in the end - it turns out super

The following joke happened to me yesterday:
I bought a Finnish cervelat, garlic, dill, parsley, green onions.
I loaded everything into x / n, except sausage, onions, garlic and herbs. I placed them in a dispenser. Has included.

An hour later, right before the start of the batch, I understand that I just turned on the "main" mode, and not the "main one with raisins." I don’t know when to throw my raisins. Well, I think, come what may. Turned off, rebooted to the raisin mode and went to bed. Just in case, set the alarm for three in the morning.
At two o'clock I wake up from a mind-blowing smell

She got up and pulled out a high-eyed bread. I wanted to "grunt" beer with a sandwich, but my husband strictly told me to go to bed and not run around the apartment. I had to calm down

At three o'clock the alarm clock rang I think my beloved was furious because I could not find him in the dark for a long time (I mean, I could not find my husband for a long time in the dark, but an alarm clock)

And this morning we had such a delicious breakfast with this bread

Thank you, Stеrnchen !!!!

(Is it okay that I call you that? I'm just so grateful for the recipe that I don't know how to express it, this very gratitude)

P.S. Every time I prepare new bread, I ask my beloved if we will still make such bread. Sometimes he replies that he doesn’t need any more or doesn’t know, and this morning he confidently shook his head, but said that I should cook him TOKA on weekends

Sеrn, what can replace the whey, maybe kefir will do?

Instead of whey, milk diluted with water is fine. Yes, and kefir is also possible, only it is thicker, you have to control the bun.

Sеrn, die, don't get up ... One smell can make you lose your senses ... A daughter who returned from school at the wrong time, much earlier than bread should be prepared, mercifully: D agreed to wait (it's not in her rules) ... But she had to wait not a lot, not a little, 46 minutes ... And she waited ... Now she's having lunch, just bread, with just tea ... Such a happy expression on her face ... and that is not unimportant, well-fed and contented! Stеrn, thank you, this bread is just a godsend for breakfast - it's a ready-made sandwich! Sеrn, what are you clever that introduced this recipe to the masses! Girls and boys who have not tried it yet!
P.S.: But at first, I was tormented by vague doubts, for some reason it seemed there were too many additives (sausages, cheese), but now, I know for sure that they are just right there, what the doctor ordered ...

Thank you very much for the recipe!
The only thing I changed (there was no dry onion, dried dill) was adding 2 tbsp. l. finely chopped green onions and 1.5 tbsp. l. fresh dill. I also squeezed out normal (not dry) garlic. And I replaced the whey with kefir (everything is fine with the kolobok, it was done by myself without my help) I left everything else unchanged.
At night, I don't remember what time, but it was too late, I set it (without a timer) ... I barely waited until I could open the lid of the bread maker and not die from THIS aroma that crawls into all the cracks. At five in the morning, my husband and I sat at the table and ate this yummy (only after that I calmed down and fell asleep in a normal way, however, in my sleep I continued to eat snack bread) And in the morning the children also appreciated this bread and ate only THEM (though I had it warm up). Now the youngest is standing and moaning: "Yeah, hleeeeeeeeeb with kabasooooo!" And so little of it remained!

I am making this bread for the second time, the first time I laid all the greens and fresh onions - it turned out super, it went up cool and delicious, today I will try it with dried, let's hope everything will work out. I have 2 questions:
1. How much is the steam temperature?
2. Should the bun be slightly "soft" - is this softness compensated by additives? Or should the bun be like regular bread without additives?

I am making this bread for the second time, the first time I laid all the greens and fresh onions - it turned out super, it went up cool and delicious, today I will try it with dried, let's hope everything will work out. I have 2 questions:
1. How much is the steam temperature?
2. Should the bun be slightly "soft" - is this softness compensated by additives? Or should the bun be like regular bread without additives?

1. To make the finger feel good. : DBut if your HP heats the food before you start kneading, then you don't need to heat anything separately.
2. The gingerbread man must be ordinary.

[Stеrn,]

Now I took this bread out of the oven. The fragrant handsome man is cooling down on the wire rack ... From the additives I put fresh dill, fried dry onions, ordinary smoked sausage, cheese, I took unrefined butter. I did it on the whole grain program, because the main one refuses to work for me I got up so that I rested and lifted the lid Next time I should try to put 1.5 instead of 2 tablespoons of dry yeast
And the next time will be sure, and not one
Stеrn,this week I was devoted to baking according to your recipes, very tasty breads turned out
I ran to raise my reputation, +1

Yes, it's true about the kolobok, today it was denser and the bread went up under the lid, handsome man! :) Sеrn, thank you very much for this recipe

I still can't calm down :) I baked bread 2 times on the same program, but the result is completely different. I share my observations:
1. For the first time I put in a relatively expensive cheese (Maasdam) and some relatively expensive hard smoked sausage. The sausage was clearly visible in the dough and fried so deliciously, the cheese did not completely dissolve, and formed some kind of cheese waves in the dough. Fresh greens were clearly felt.
2. The second time I got by with the cheapest hard cheese and inexpensive sausage. The sausage broke into small pieces, the cheese was all dissolved and gave the bread a sour taste, dry greens are not visible and not noticeable. But it's also delicious.
The moral is not to skimp on the cost of additives :) well, although who likes it :)

Thanks for the recipe!
The bread turned out to be excellent - it rose well, browned
I was very afraid that the stove would not cope with the admixture of so many additives, but she turned out to be a great hard worker and did everything right

The bread deserves only praise !!! I bake when we go to the dacha, the children call it "Lazy Sandwich"

People tell me please !!! And such a quantity of additives (150 g. Sausage and 150 g. Cheese) will fit into a dispenser .. I have a Panasonic 255: o Or add everything manually later?

[Warena]

Warena , I have no dispenser. If in doubt, add manually.

[Stеrn]

Stеrn Yesterday I did not wait for an answer and baked a loaf! Sausage was pushed into the dispenser (only she fit there) and cheese and everything else by the sound of the dispenser. But she hesitated, canceled the program and then winked at the test. I thought everything ... I ruined the bread, when I pulled it out of the stove and touched it, and it is like a soft fluff .. at first I decided that it was not baked, but no ... it cooled down and everything is fine! Airy bread, you press it with your finger, and it again takes its shape (and this with such a quantity of products)! WONDERS!!!! Sonny gives you thanks for the recipe !!!

Such delicious and heavy bread -1154 grams
I changed the recipe depending on what is from the products.
Ingredients
• 180 ml. serum + 170 ml. milk = 350 ml. everything is warm, soaked 20 grams of SAF INSTANT yeast
• 2.5 tbsp. l sugar
• 2.5 tsp salt
• 500 gr of Sokolnicheskaya flour
• 2 tbsp. l oatmeal with blueberries
• 3.5 st. l of vegetable oil Seeds
Procedure:
1. Sift flour into a bucket
2. Serum, milk, heat in a mug to "steam"
3. add yeast, salt, sugar to the warm mixture, pour the mixture into a bucket of HP, "hercules", oil.

Dispenser or signal:
• 1 table. a spoonful of finely chopped red onion (not dry)
• 2 cloves of finely chopped garlic
• 2 tbsp. l. dry dill mixture
• 150 gr finely chopped soft cheese
• 150 gr finely chopped salami sausage
Basic mode. Make the crust light. The volume is large.

The result is great bread. The husband took away on a business trip while he was driving - like buters actually))
Very tasty. Blueberry is not felt)

Thank you. it is tasty and aromatic, I recommend trying. I have such handsome men too https://Mcooker-enn.tomathouse.com/in...ic=2771.0 Even those masterpieces ... next time I will try salami with cheese - in rye-wheat:

It's great that people enjoy such bread. I baked such a creation, but in order to be delighted with it - no. I laid everything as stated in the recipe and the bread was baked very well. Nothing attractive tastes like that. Maybe it happened because of the quality of the flour. When it was time for baking itself, the dough came up so that it stuck to the glass of the HP. As a result, the loaf looked like 2 kg, but the top crust was not baked and fell into the middle by almost a third. I am sinning for torment. Could it be experienced bakers?

I would rather sin on yeast than on flour. What yeast did you use - fresh or dry? How was the bun formed?
The roof could have collapsed for two reasons - little flour or a lot of yeast.

The gingerbread man was of medium density. Why am I sinning for flour, because I borrowed it from my grandmother. I don’t know how long she kept it, and I don’t know.
I took dry yeast. Raw onions and garlic, the rest according to the recipe.

Well, ooooooo delicious bread turned out. They ate everything at once, the family asks for more. Thanks for the interesting recipe.

This bread has already been baked several times, everyone at home really likes it, yesterday they went to visit their mother-in-law - they took it with them. She said she was very bold. And no one has tried to bake it with lean ham, brisket or smoked beef?

I baked with ham. Tasty, but this did not affect the fat content of the bread. I think your mother-in-law is picking on you.

Maybe he finds fault. I will bake another bran bread for her. And they love homemade ones and with smoked sausage, although I might try with ham, for a change.

[Stеrn]

Today I baked bread with sausage. in addition to garlic, dill, green onions, I also added basil. She took raw smoked sausage, and parmesan and Russian cheese. We went to a picnic. While driving in the car, the aroma was stunning. The bread went off with a bang. They said next time to make the same cool pizza. Asked to convey to you Stеrn thank you very much. Well, thanks to me personally, too.

[Sternushka]

Sternushka
I again brought you a thank you, for a long time I did not bake your "Snack" bread with my own, but today I was honored ...





Well, a very fragrant bread, but it's not entirely profitable to bake it ... My three ate 3/4 of a loaf at once ... And I'm a naive daisy, hoping that there will also be left for tomorrow ...
P.S. Today for the first time I baked "Snack" on live yeast (before that I only baked it on dry yeast), on the one hand the roof sagged slightly (very little), to see the last gram of yeast was too much!

The recipe is just super, I advise everyone, many thanks to the author

But to whom with the fervor, with the heat, the variation on the dough in the oven?

Opara
10 g fresh yeast
0.5 table. tablespoons of sugar
200 ml serum
150 g whole grain rye flour

Load the ingredients into the HP bucket, turn on the batch. When everything is well mixed, turn off the HP and let the dough come up. I turned on the heating twice (20 minutes each). Dough came up for an hour and a half. As soon as the dough starts to fall off, load the rest of the ingredients.
Dough
150 ml milk
2 table. tablespoons of sugar
2.5 teaspoon tablespoons of salt
2.5 table. grows spoons. oils
2 table. spoons of oatmeal
370 gr flour

Start the dough program (heating for 22 minutes, kneading for 20 minutes).

By signal or dispenser:
1 table. a spoonful of dry onions
1 table. a spoonful of dry dill
0.5 table. dry parsley
0.5 table. dry garlic spoons
0.5 teaspoon tablespoons of turmeric
150 g of hard cheese (cubed)
150 gr salami sausage (cubed)

After the end of the batch, turn off the HP.
Turn on the oven at 30 °. Line the bread pan with baking paper.
Immediately after kneading, put the dough into a mold, flatten it with your hand, make punctures with a wooden skewer, cover with a towel and put in the oven to fit. My dough rose in an hour and a half.
Sprinkle the workpiece with water from a spray bottle and turn on the oven at 200 °.
We bake for 45 minutes. 15 minutes - 200 °, 15 minutes - 180 °, 15 minutes - 160 °. We check the readiness with a wooden skewer.
In my opinion, the bread has acquired a richer taste. Absolutely not crumble.

Hello, I have been reading the forum for a long time, I am writing for the first time)
The story is, once upon a time, being a big fan of cooking, I saved a huge list of recipes, various breads, but I didn't have a bread machine, and somehow I didn't have enough time to sculpt with pens. But SHE came into my life, and then my soul turned around. Bread! bread! bread! Oh, what a miracle this shaitan-machine. But away sentiment, to the point.
The author of the recipe is Karina.
🔗

BREAD WITH SALA, OLIVES AND CHEESE.
The recipe is as follows:
- 700 g flour
- 150 g salami
- 150 g Emmental cheese
- 60 g pitted olives, cut into rings
- 8 g dry yeast
- 2 tsp salt
- 2 tsp sugar
- 350 ml of water
- a sliver of black pepper, paprika, a little origano, parsley, basil, etc., if desired

- Dissolve yeast in warm water, add sugar and let it brew for about 15 minutes
- Sifting flour gradually. knead elastic dough. adding salt at the end. (if necessary, add a little water .. the dough should be soft and elastic)
- Place the dough in a greased bowl. cover and let rise until the dough is doubled
- Add diced salami and cheese to a suitable dough, olives and spices to taste
- Take the "muffin" form. grease and lay out the dough, cover and let rise for another 20 minutes (the dough should double in size)
- Bake in a preheated oven up to 200 C for about 40 minutes

What did I do. I took half of the norm, since I have moulinex and with a large bookmark in case of a successful rise, the top rests against the lid and is not baked, well, for testing I prefer to make small quantities, you never know, otherwise, according to the first experiments, the birds in the yard are almost have lost their flight ability from obesity.
My corrections:

In 175 ml of milk, I diluted 20 g of fresh yeast, poured it into a bucket, added one teaspoon of sugar, poured 350 g of flour, then an teaspoon of salt, turned on the dough operation, it lasts 1 hour 30 for me, I didn't wait until the end, just after that, as the dough rose, I poured 50 g of olives cut into rings, 100 g each of cheese and salami, cut into small cubes and Provencal herbs for half an hour and turned on the "dough" mode from the beginning. After the second rise, I turned on the baking mode. During the first batch, I had to add a little water.
The bread turned out to be airy, soft, very fragrant, it tastes like pizza, the children just dared it.)) Karochi, I advise everyone))

I bake every other day. This is not bread, but a song! I brought half my mother-in-law (the rest of the wife and son dared, while I was running to the store)
So she did not wait for her father-in-law from work, she ate everything, so I'm baking now for my father-in-law
I could not find where to click to thank, thank you in words ...
Thank you!

By the way, stocks of dried parsley and dill, which were previously enough for the whole winter, have run out. And all thanks to your "Snack"
Today I bought the Thousand Vegetables seasoning, there seem to be dried onions with my comrades.

Stеrn thanks again!
Snack with 10 vegetables seasoning




The spirit of garlic is such that, according to my wife, germs fled to neighbors
The taste is quite comparable to the smell, I feel the urge to drive for 50 grams at half of the first night
By the way, I prepared half of the portion of the original recipe. I put ONE teaspoon of dry yeast, respectively, for a full serving, two teaspoons are needed.
I started with a lot, the roof falls, the third time I guessed the proportion. Yeast tasted Staf and Lviv dry.This time, half an hour before the end of baking, he smeared the crust with the egg remaining after baking the cheesecakes, it turned out wonderfully golden!

Please tell me what is the weight of the bread?

[dos.like]

dos.like , welcome to our forum!

Unfortunately, I have never weighed this bread. But not less than 1kg, for sure.
My HP is designed for bread weighing 1.3 kg, and the bread rises slightly above the level of the bucket.

Please tell me what is the weight of the bread?

Hi, I'm cooking in a day "Snack", our hit. My bread maker is designed for 600 kopecks grams, I tried the full recipe a couple of times, but with the full recipe, the dough tries to bury itself in the viewing window. We stopped at a half-cooked recipe, Khlebushko is just coming out, half a kilo here, terribly delicious. I treat all my friends, two are already ripe to buy a breadmaker thanks to him, bow to the ground, Stеrn Half of the recipe just for our family of three is enough, (we love fresh) friends then extra We put two for guests

Tell me please! I bake "Snack", the bun formed a good, elastic right away. When supplements were served from the dispensary, the impression was created that there was nowhere to interfere with them. The kneading knife drove the bun around the bucket and the additives dangled by themselves ... I intervened and forcibly mixed them by hand, as best I could. I was afraid that the bread maker would not cope on its own. Did you hurry to intervene or did you need to add more liquid initially? I think that all the same liquids ...

Mamsla I also had this, though I waited, the stove intervened itself, but it seemed to me that the ingredients were not evenly stirred. I found a way out: in the process of kneading the dough, I control the bun, it should turn out to be a little sticky, that is, the finger sticks slightly to the dough, but the dough does not stick to the oven bucket. I have to check because I use different flour, which one will come across in the store, I think to buy a bag, another and stop suffering

[Mamsla]

Mamsla , welcome to our forum!
When you have cut the additives (sausage, cheese), roll them in a teaspoon of flour before placing them in the dispenser. Additives will easily interfere.

[Stеrn]

Can't help but thank Stеrn
for such a wonderful recipe !!! (I already did it with the "Thank you" button, but let me do that too)
Even before buying HP, when I was wooling this forum, the recipe for "Lazy Sandwich" aroused interest, and yesterday we tried it! This is something! The smell of the whole house, we could hardly wait for the morning to taste. After breakfast there is only one piece left! The truth is - this bread has one drawback - it ends quickly!
Not sure if you did the right thing, put it in size L? He climbed my whole bucket. And there was a fear that there was a lot of sausages and cheese, but I obediently did everything according to the recipe, the oven did it, kneaded, I didn't have to tweak anything (I'm not yet experienced in this). The result is excellent! Thank you.

[Ukkohala]

Ukkohala , for health!
I am very pleased that you were satisfied!

I don't know about yours, but in my HP, the set size only affects the baking time (5 minutes +, -). I bake all the bread on an average size.

Happy bread to you!

The bread is wonderful, thank you!
I did it twice this week from the same ingredients, both times it turned out to be a batter - not a bun. The first time it went up awesome. And the second time Khlebushkin's roof collapsed
Maybe you should have added some flour?

[Raedrik]

Raedrik , welcome to our forum!

The gingerbread man in this bread turns out to be ordinary, not liquid. So feel free to add flour.