Milk bread in a bread maker

Category: Sourdough bread
Milk bread in a bread maker

Ingredients

French sourdough 200 gr.
Milk 290 g
Flour 450 gr.
Salt 9 gr.
Sugar 15 gr.
Butter 30 gr.
Fresh yeast (dry) 8 gr. (1 tsp)

Cooking method

  • I pour milk into a bowl, heat it on the stove until it is warm. I put in fresh yeast and sugar, dissolve. I put in the ready-made sourdough, pour in a measured amount of flour and mix everything with a silicone spatula. It doesn't take me more than a minute. I dump everything into a bucket of a breadmaker, pour salt on top and put pieces of butter. I put the bucket in the bread maker and turn it on. That's it, in exactly 4 hours an amazingly tasty and lush bread will be baked.
  • This bread (in addition to rye) has long been the main one in our country, it does not cause addiction and the desire for any other white bread.
  • Milk bread in a bread maker

The dish is designed for

890 gram

Time for preparing:

4 hours

Cooking program:

Basic, XL, medium crust

Note

For a long time she baked bread in a bread maker, without interfering with her work, and watched with pity as day by day she became more and more grimy. But gradually experience came, I learned how to confidently bake bread in it and use the bread maker more carefully. I cleaned the stove with the help of shumanite, now I have it clean inside, the bucket is also like new. Now I perform all the manipulations with the dough as described above and the oven no longer gets dirty, and the bread seems to become even more delicious!
Tips for beginners, for those with Panasonic. With this method, during the leveling, the gluten swells, yeast is activated, this is only good for bread.
In other bread makers, where there is no alignment, the kneading starts immediately, therefore, after manual mixing, if you wish, you can turn on the program after 10 - 20 minutes.

Similar recipes


Bee
The alignment time in Panasonic can be replaced with a start stitch in any other bread maker. For example, I bake exclusively on live yeast and, if necessary, to give time for the activation of the yeast, I put it on the start line for half an hour (you can choose any time.)
The question may be: how long does the bread on milk with the addition of sourdough not get stale?
Klimola
This crumb - "frosty lace" !!!!
Margit
Quote: Bee

The alignment time in Panasonic can be replaced with a start stitch in any other bread maker. For example, I bake exclusively on live yeast and, if necessary, to give time for the activation of the yeast, I put it on the start line for half an hour (you can choose any time.)
Great idea!
Quote: Bee

A question may be asked: how long does bread on milk with the addition of sourdough not stale?
I can’t say how long it doesn’t get stale, in our family it lasts for two or three days at most and simply doesn’t have time to get stale.
Quote: Klimola

This crumb - "frosty lace" !!!!
Thanks for the nice comparison, Klimola
Black_cat
Margit
Question - French leavens are different. which one to use - liquid or cool?
Margit
Quote: Black_cat

Margit
Question - French leavens are different. which one to use - liquid or cool?
Black_cat
I took the sourdough 100% hydration. If you use a thick leaven, then you need to adjust the flour-water ratio.
Black_cat
Quote: Margit

Black_cat
I took the sourdough 100% hydration. If you use a thick leaven, then you need to adjust the flour-water ratio.

Thank you wonderful bread
oskaleska
Bee Hello. Can you tell me how you measure live yeast.I have a Panasonic 257 and there are only dry yeast in the recipes, but I want to bake live. But I don't know how much to take. How much live yeast do you need instead of one teaspoon of dry yeast?
himichka
And we have a temka about yeast. For 100 g of flour, 2 g of live yeast for bread dough.
Margit
Quote: Oskalёska

How much live yeast do you need instead of one teaspoon of dry yeast?
In the recipe, I indicated the amount of fresh yeast, this is 8 grams. Dry ones are indicated in brackets, this is 1 teaspoon from cotton
klera1563
Margit, thanks for the recipe! I got some bread. I never manage to do everything exactly according to the recipe, then something is missing from the components or I think it is not suitable for myself. In this bread, too, has receded a little. Instead of milk, there is less water, salt and sugar, and only 0.5 tsp of yeast, although it was possible without them at all, but I was afraid, because I am just starting to bake with leaven and I want to give up yeast altogether. Let me show you the result Milk bread in a bread maker I put the glass on purpose so that it would be clear how big the bread turned out. The roof came out of the bucket. And the photo shows that it exploded a little. Why? It seems that the proofing should be enough, I looked several times under the lid, maybe because of this. Well, I'm still happy with the result. Thank you again for the recipe and a special thank you for cleaning with Shumanit, otherwise the bucket outwardly became unsightly, it is a shame to expose a photo with bread
Margit
klera1563
Thanks for the report! The bread is wonderful!
And the roof exploded a little not from the fact that they looked under the lid, but from a slight imbalance of flour - water - yeast for this program (ordinary bread). That is, if the dough is a little steeper, and there is not enough yeast for this amount of flour, such a roof is obtained. I think we need to reduce the amount of flour and leave the liquid as it is. On the French bread program, I don't think you need to change anything, just in the usual mode. Or you need to give the bread more time for the final proofing.
I am writing this according to the work of my x / furnace, and which one you have, unfortunately, is not written ..
klera1563
I have a Panasonic 257, in the personal section only 3 brands of Panasonic are offered, all of them are not suitable for me, I had to choose 253, there is an icon at the very bottom, under the avatar there.
And my dough was not steep, and even after the first kneading, I looked in, and the bun was already blurred, although at first it was formed.
The cut also turned out to be "full of holes". And if you leave the yeast 1 tsp. he probably would have climbed even higher, but they got out of the bucket like that.
Margit
Quote: klera1563

I have a Panasonic 257, in the personal section only 3 brands of Panasonic are offered, all of them are not suitable for me, I had to choose 253, there is an icon at the very bottom, under the avatar there.
And my dough was not steep, and even after the first kneading, I looked in, and the bun was already blurred, although at first it was formed.
The cut also turned out to be "full of holes". And if you leave the yeast 1 tsp. he probably would have climbed even higher, but they got out of the bucket like that.
klera1563
I noticed that if the consistency of the kolobok is more than normal, the roof on the Main program breaks, but on the French one it remains level. But if, during the final proofing, I turn off the oven for 7-10 minutes, and then start it again, these minutes are enough for the bread to turn out even. Try to change the weight ratio of flour - water, the bread will have enough space in the bucket for lifting.
You seem to have a very strong flour.
klera1563
Quote: Margit

klera1563
I noticed that if the consistency of the kolobok is more than normal, the roof on the Main program breaks, and on the French one it remains flat. But if, during the final proofing, I turn off the oven for 7-10 minutes, and then start it again, these minutes are enough for the bread to turn out even. Try to change the weight ratio of flour - water, the bread will have enough space in the bucket for lifting.
You seem to have a very strong flour.
Thanks for the advice, I'll try. I also like flour, I accidentally stumbled upon Belgorod flour and it seemed to me better than our Predportovaya (vaunted) flour, though they threw me with slippers at one St. Petersburg forum, but let it be, but I like it.
Margit
Quote: klera1563

Thanks for the advice, I'll try. I also like flour, I accidentally stumbled upon Belgorod flour and it seemed to me better than our Predportovaya (vaunted) flour, although they threw me slippers on one St. Petersburg forum, but let it be, but I like it.
klera1563
That's right, because our best teacher is practice, not the opinion of others!
klera1563
Quote: Margit

klera1563
That's right, because our best teacher is practice, not the opinion of others!
Thank you !
klera1563
Margit, hello! And it's me again. I baked this bread on the French program, the bread came out even better, even, like a ruler. You were right . Here are just fried, you could bake on a light crust.
And you were also right, you don't want to try others, I'm talking about dairy. My husband was very appreciated at work!
And according to what recipe you bake rye, is it laid out here somewhere? I would also like to try your rye.
Margit
klera1563, good evening! Thank you for your kind words and report!
I am very glad that you like the bread and that my advice helped you.
Almost all bread recipes are like twins, and only our hands and an inquisitive mind make it different.
Unfortunately, the crust color cannot be adjusted in the French Bread program.
I often bake rye Simple black sourdough prescription from Lana, hassle-free and delicious. Try it, you will like it !.

klera1563
Margit, Hello!
Yes, I noticed that the recipes are similar. I will try LANA's recipe, but my bread is blacker, this recipe contains more wheat flour than rye flour, and for us it is not entirely rye. But thanks for your participation.
And about French, I forgot that the crust cannot be changed, it was only after that, sitting at the computer, such an idea came, I rarely bake on this program precisely because it took a long time, and I put this bread on the timer. Yes, and I forgot to say, this time I didn't add yeast at all, only sourdough. There is also a photo of him, only I think that it may not be worth littering your topic.
You said right
only our hands and inquisitive mind make it different
I always get that at least a bit, but I move away from the recipe, for various reasons, or there are no components or I want to experiment. Rye began to work well with mixtures, but I also want to refuse mixtures, only flour and sourdough.
Thank you !!!
Margit
Quote: klera1563

Margit, Hello!
Yes, I noticed that the recipes are similar. I will try LANA's recipe, but my bread is blacker, this recipe contains more wheat flour than rye flour, and for us it is not entirely rye. But thanks for your participation.
And about French, I forgot that the crust cannot be changed, it was only after that, sitting at the computer, such an idea came, I rarely bake on this program precisely because it took a long time, and I put this bread on the timer. Yes, and I forgot to say, this time I didn't add yeast at all, only sourdough. There is also a photo of it, but I think that it may not be worth cluttering your topic.
You rightly said I always get that at least a little, but I leave the recipe, for various reasons, or there are no components or I want to experiment. Rye began to work well with mixtures, but I also want to refuse mixtures, only flour and sourdough.
Thank you !!!
klera1563 - Svetlanochka!
Try experimenting and baking your own bread, with or without toppings. Add as much rye flour as you see fit to make the bread blacker and to the taste of your loved ones. Experiment and share your new rye bread recipe with us. We will be happy to test it, and for some of us this bread of yours will become a favorite.
And in order to better arm yourself with knowledge and not make mistakes, I suggest visiting Rye tips from Gasha.
And be sure to put a photo of milk bread, please! Theme need to "litter" with photos of baked breads!
But because you got a completely different milk bread, with sourdough and without yeast (!), I suggest you create a new topic about this bread!
A new topic in the studio !!!
klera1563
Margit, I have been experimenting and coming up with new recipes for a long time, just like I have been baking bread for a long time, but as once, it seems, I read about sourdough at ROMA, also about recipes - we come up with bicycles. There are a lot of "my" recipes I see here, only someone came up with them, it was like that with bread in brine or wheat grits, so I don't want to repeat similar topics.I often notice that I have been doing something for a long time and I already consider it an integral part, but someone "suddenly discovered America" ​​by writing about it. I am not writing this for the sake of boasting, but on the contrary, I consider it an ordinary thing and I do not see my merit in taking someone's recipe and changing the ingredients to invent a new one - my own.
Therefore, I am ashamed to create a topic - this is your recipe and my experiments.
Milk bread in a bread maker
For redirecting to GACHE Thank you, in many respects I agree with her and again I have been using a lot for a long time.
Thank you
tatyanochka
Quote: klera1563


Yes, and I forgot to say, this time I didn't add yeast at all, only sourdough.

I also want to try to bake this bread only with sourdough, but I don't know how much sourdough to put in this case. I have never baked pure sourdough bread, but I want to. How much starter culture did you add? Thanks in advance for your help.
klera1563
I continue to put the sourdough only 200 gr.
Margit
tatyanochka
I often put in the starter culture as much as there is, but not less than 200 grams. I bake, if only with sourdough, then on the "French bread" mode. In other modes, you have to stop the x / stove, wait for the bread to rise and turn on, and so on several times. I put on a timer and ran to the bread maker every 10 minutes. In French it turns out without running around, 300 gr. starter cultures are the most optimal in this mode. I have a x / Panasonic oven.
klera1563
Write, if it's easy, how do you bake sourdough bread? But still, create a Temko about it, pliz!
klera1563
Margit, Hello! Finally, I chose the time to drop by here and created a theme with a recipe, at your request. https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=168910.0 True, I continue to believe that my special merit is not here. Thank you so much for the push.
Tatiana S.
The first time I baked this bread without any yeast according to the recipe klera1563... I liked very much both the taste and appearance, the only thing is that such a long proofing is not suitable for me, since I bake very late almost always. And yesterday baked exactly according to your recipe, Margit... I only have onion sourdough on wheat wallpaper, so the bread is not so snow-white, and I put a little less yeast, 6 grams. I baked in the "French" mode with a delay of 30 minutes, because there is no temperature equalization in my oven. The gingerbread man is simply perfect without any corrections, the bread is beautiful and tasty. In the morning my daughter came, she is indifferent to bread and hardly eats it. I poured tea, sliced ​​cheese, sausages and freshly baked bread. The daughter had just started eating a sandwich and the first thing she said was: "Oh, mom, what a delicious bread!" I even took a quarter with me. So and so. Know our bakers Thank you, Margit
apelsyn
Hello! Thank you very much for the recipe! I tried to bake my first one today with leaven. I have Eternal Leaven. I added everything according to the recipe. She put it down but didn't keep track of it, went to pack the little one. I did not look at KHP. "I woke up" from the smell of smoke. My bread ran out of the bucket right onto the tin, and began to burn during baking. I stopped it for now, took it out, cleaned the shadow and the walls of the bucket, it fell from me, deflated like an inflatable ball. But I still put it on the baked goods. He grew up a little more. As a result, a plump but tasty bread turned out. Where is my mistake? Maybe you should have had less yeast or no yeast at all? Or stop the program at the correct height of the bread and place the "baked goods" at once? I made on "French bread"

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