Butter bread with sourdough in a bread maker

Category: Sourdough bread
Butter bread with sourdough in a bread maker

Ingredients

Sourdough (French) 100 g
Eggs 2 pcs.
Butter (or margarine for baking) 150g
Kefir 60 ml
Salt 1 tsp
Sugar (I replaced some of the sugar with vanilla) 3 tbsp. l
Flour 400 g
Cottage cheese 100 g
Live yeast 10 g
Gluten 1 tsp
Raisins 100 g

Cooking method

  • Butter bread with sourdough in a bread maker
  • Butter bread with sourdough in a bread maker
  • Follow the kolobok - should be soft and elastic, but not liquid.
  • Butter bread with sourdough in a bread maker
  • Butter bread with sourdough in a bread maker
  • For decoration, coat the top with a beaten egg and sprinkle with sesame seeds.
  • Only with the amount of sourdough I overdid it - I threw in about 100 g, so the loaf rested its top in the viewing window. But the smell and also the walls crunch so seductively under my hands ... I decided not to be tempted, I will not look at her, so she smells throughout the apartment

Cooking program:

Program 4 (for Moulinex OW3000) - 3h. 20 minutes.

Tatjanka_1
BEAUTY .... kava and you knock yolks and whites together for your bun
Lyulёk
Quote: kava

... I just overdid it with the amount of sourdough - I threw in about 100 g, so the loaf rested against the viewing window with its crown.

And while the amount of yeast was not reduced?
I also want to bake with a Frenchwoman
kava
Yeast put 10 g live and had to add flour. In ordinary bread (which I also bake with a Frenchwoman) I put 6 g of yeast, and then baking, that's why I increased it to 10 g. Here's a cutaway

Butter bread with sourdough in a bread maker
Whole eggs (yolks with whites) and for coating too

Lyulёk
Quote: kava

Yeast put 10 g live and had to add flour. In ordinary bread (which I also bake with a Frenchwoman) I put 6 g of yeast, and then baking, that's why I increased it to 10 g.

I guess
She also put 10 g of live ones. and 70g of sourdough. I did not add flour, the dough turned out to be thin. Already formed and put on proofing! Let's see what happens.
Lyulёk
So the bun is already cooked.
Before baking

Butter bread with sourdough in a bread maker

After baking
Butter bread with sourdough in a bread maker

Cutaway
Butter bread with sourdough in a bread maker

The taste is amazing! Slightly damp, slightly rubbery and fragrant bun.
True, I mixed up the cottage cheese and butter a little. I added 100g of butter and 150g of homemade cottage cheese. I think it didn't spoil
taste.

I really liked. This bun reminded me of fragrant buns from my childhood. Now I have another one in the piggy bank of my favorite recipes. Thanks, kava
kava
Lyulёk, I am glad together with you that such beauty has turned out. : wow: Thanks for the kind words! Bake for health
kava
Yesterday I got such a negrito

Butter bread with sourdough in a bread maker
Butter bread with sourdough in a bread maker

The sourdough slightly outplayed, so the roof "cleared" So it is tempting to pull fibers out of it
Svetik_
Girls, and here is my photo report, I added only 160g and 0.5 tsp. dry yeast, taste super
kava Thanks for the recipe



Cutaway
Butter bread with sourdough in a bread maker

I didn’t understand how I got into the ranks of the starters
Svetik_
kava thank you ... I wanted to ask ... you have it all white inside ... and I have it tinted with raisins, on what it depends, and by the way, this is not the first time I notice that the more raisins, the I get this crumb color.
kava
And I have today negritosny negritosik recently obtained a roll top remained slightly golden, and I decided to put the maximum crust. She rested her forehead against the window and got tanned ...

Butter bread with sourdough in a bread maker

kava
Here is such in the middle

Butter bread with sourdough in a bread maker

Freken Bocksince you have already made friends with the leaven, switch to the leavened baking.
Freken Bock
kava, a wonderful cut! I'll try one of these days. The curd in my fridge is just late. Doesn't it become less tender, more rubbery with the addition of leaven? I like your bun and according to the original recipe I really, really like it.
kava
It crumbles less - yes. And rubber, I would not call it, rather a little springy, but I like it.And the cottage cheese for baking (also not always of the first freshness), I generally pack 100 g each and store it in a freezer. On the sourdough, it seems to me, it rises more and is so delicate (even on the sides).
Kalmykova
And I had such a muffin
Butter bread with sourdough in a bread maker
and such
Butter bread with sourdough in a bread maker
kava
Where is what? Did you bake in the oven, oven or slow cooker?
Kalmykova
Both from the oven, the recipe is "lamp-off" (if necessary, I will try to depict). The first was at the dawn of the leaven, for testing. There is nothing aromatic, not even vanilla - I wanted to know the taste of a sourdough baking. The impression is that with cottage cheese. And the second was a month and a half ago, when there was black currant. Both cakes taste great!
Joy
kava, awesome cut ... Just super.
It didn't work out for me. With this illness I forgot to write that I baked your Butter roll. I baked in the oven, and the loaf didn't rise like that. But the taste was amazing. I will definitely bake some more, only I will put more sugar next time - my son did not find it very sweet.
kava
Kalmykova, of course, let's have your "flashlight", we love all the experiments here!

Joy, I almost always bake this bun in HP. It's good that you have already recovered. The last time, sugar seemed a little too little to me (but I swelled almost 200 g of sourdough), I blame it on that. In general, bake to your health - and you will be happy!
Freken Bock
Here is my baby today. Cooked in four hands. More precisely in two (husband), but under my strict guidance from a distance. As I left for work yesterday morning, I just returned. And he fed the sourdough in the morning, at lunchtime he looked for a recipe on the forum, measured out the products in the bread maker. And here's the result. I haven't cut it yet. Crunches and smells awesome. Vanilla sugar forgot to put in my cook, but, nevertheless, zaaaah ...

IMG_0296.JPG
Butter bread with sourdough in a bread maker
kava
Pretty! What makes me especially happy is that this loaf always rises well. I hope that you will like the sourdough as much as with the original recipe
Freken Bock
Slice ... Interesting structure. I think I like both options.

IMG_0300.JPG
Butter bread with sourdough in a bread maker
Lyulёk
How I love this bun !!!
I also wanted to make it today, but succumbed to the pleas of her son and baked Celestine's rum baba.
Next in line is this bun.
Freken Bok, the bun turned out super!
Joy
Freken Bockwhat a beautiful bun ... I even felt its taste right away.
Girls, please tell me how long does the bread maker program on which you bake it takes?
kava
Joy, I bake on the program "Butter bun" 3 hours 22 minutes.
Svetik_
kava Yesterday I baked a butter bun ... already exactly according to the recipe, I think I will not deviate from it, in general it's super, so cool it rose, delicious ... yesterday I could not stand it and cut it off with my daughter ... she ate so that she began to ask for supplements, in the evening I will expose a photo. Even the porosity was different, where the sourdough was a little more, I had such a whipped one ... and this one is just tenderness itself, it melts in my mouth. And not such dark crumb as it used to be, baked on "Main with raisins"
DonnaRosa
Quote: Svetik_
, baked on "Main with raisins"
How long did it last the baking itself in Panasonic?
Kalmykova
Yesterday I did not bake an awesome bun! There is no photo, because it was a gift, but I managed to try it. It turned out to be something airy, tender, moist, delicious! The "eyeball" recipe is approximately the following: in the evening, I combined a couple of glasses of MK sourdough on whole grain flour with a glass of real milk, 2 tablespoons of honey and 6 tablespoons. tablespoons of flour sun. I put it in the refrigerator (the temperature in it is 13) until the morning, in the morning, beat 5 real eggs with a glass of sugar, added about 0.5 liters of real cream and beat a little so that the cream does not turn into butter until it thickens well. Then she poured in the already raging dough and, stirring, about 6 glasses of BC flour, vanilla, a couple of pine nuts and chopped candied fruits.Kneading with Kenwood for a long time, the dough began to stretch with films, very soft, beautiful! I put it on a proofer until it doubled, dumped it on the flour, folded it several times, but the dough remained too liquid to form anything, so I put it in a cake pan, let it stand a little longer and baked it in the oven. It looks like a bead with a high convex dome.
kava
Yesterday I started to bake a bun, but there was only 50 grams of butter. It was too lazy to go to the store, homemade sour cream helped out, so you can safely use it in the recipe, it's proven
The result is the same
Suslya
kavus, I've decided to bake your loaf here, baking is already in progress, I certainly made some changes there ... well, I can't live without it and I have sour cream, and whey ... but instead of raisins I sprinkled drops, I somehow got raisins people respect only in its purest form. So let's see what comes of it.
Suslya
The bun is high, airy, but completely flat ... for some reason, it turned out to be such a cute rectangle. There was a thought to add flour ... the dough was thin, okay next time we will take it into account. I'll cut it later, let it cool.

I could not resist, cut it ... It turned out, the most delicious, tender, crispy thing. kava , thank you so much for the bun.
kava
It is strange, of course, that a flat-square one - from my bucket and rushing headlong into the window 🔗
Well, it's good that at least it tastes edible. I think you will correct it to your liking. And so the recipe seems to be proven, I bake it quite often (I always correct the bun with flour, on the "eye" and poke it with my finger).
Suslya
And what kind of bun should be, to be honest, I didn't have one
kava
I have such a soft, very gentle, slightly "comma" spinning, but still a bun. Probably more flour should have been put (cottage cheese also gives moisture)
Lyulёk
The recipe is proven. I bake once a week
The gingerbread man should be like wheat, only slightly watery, should stick to the hands, it is formed with difficulty with flour
While I was writing, I was already prompted
Suslya
Clearly ... I wanted to pour flour, but I did! and then I think, what if it should be so, maybe there is no need to rush. Next time, boom, know, but I will make this bun more than once, that's for sure
elena_elena
Kavochka, where can I get the French sourdough and gluten? I bake for the third time, French buns are the best. I want to try a butter bake. And also, if there is a cake recipe, I will be grateful
kava
elena_elena, you must grow the French sourdough yourself. How to do it - here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99999999&topic=4994.0

You can get gluten here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=337.0 (but it is quite possible to do without it, just take a good flour with a high protein content

You can bake this bun without sourdough (as I used to bake it) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=5100.0

And the full list of cupcakes is here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=187.0

Choose, try!
Lyulёk
I am bringing here a photo of my variations from this test.

I like the recipe very much, now I've baked hearts and a flower coffin too.

Butter bread with sourdough in a bread maker

Low bow for yummy
kava
Oh, what an unexpectedly beautiful interpretation! Lulek - very impressive! And then what beautiful molds she raked! Eat and don't get better!
quince
And I would like to clarify with a question before baking this wonderful product. In the photo in the first post, what's in the photo in the ice molds? Otherwise, maybe I don't have it ...
And yet, if you bake in the oven, half a kilo of pasque, then at what temperature and how long, tell me, aksakals, please.
rinishek
from big-eyed! I just looked - well, what is there in the molds?
But this loaf was baked an uncountable number of times!
apparently - kefir, just frozen (like everything we have with bakers - what is left is in the freezer, then a thread will definitely come in handy!)

but about baking in the oven, you probably better look at specific topics, for example here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=56965.0
- after all, this recipe is for HP

I would probably bake for 40 minutes at 180 * C
kava
Yes Yes! rinishek absolutely right - I have frozen kefir in tins. Bake for 40-50 minutes at 160-180 * probably. I already somehow orientate myself on the type / color
Lisevna
Urrrah! According to your recipe, I made a wonderful baking !! My very first successful one !! / it hurts to remember how many products I have worn out before her ..
Already baked three))))
Changes: instead of yeast and sourdough according to the recipe, I put about 200-250 grams of sourdough from Alain Kumon (she is "Belgian"; I have it stuck at home), instead of gluten, for lack of it - semolina. Since there is no yeast, the difference is in the mode: in the basic mode, stir, at the signal toss in the raisins and nuts (I added them more - the dough confidently raises everything), after kneading, remove and put in the oven with the light on for 3-4 until a dough hat appears above the bucket. I tried to temper - it does not calm down))) Only the appearance deteriorates (the hat is not beautiful); and without affection everything turns out super.
The first baking in general rested on the roof of the bread machine with its crown))
Here are the pictures:
Butter bread with sourdough in a bread maker
https://Mcooker-enn.tomathouse.com/r-image/s58.r.1/i161/1103/d8/79e07511ffb1.jpg
In general, I am completely and completely satisfied with the leaven! I store it in the refrigerator, feed it once a day.
Thank you very much for the recipe!
kava
Lisevna, to your health! Bake and eat with pleasure! You have a very noble loaf very similar to mine (straight twin sister)

How did you grow your fashionable sourdough, if not a secret? Or stick your nose at the link you want
Lisevna
Thank you! Yesterday I baked sweet pastry according to a different recipe - it seems to have gone right, but the taste .. no, not that! I suspect my heart and stomach completely belong to the bread of your recipe. : girl_in_dreams: My family and I are all in the wildest delight, yeah.
You can read about sourdough here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=94362.0
Galaro
Thanks for the great recipe! It was not possible to take a picture, the kids ate it without letting it cool down!
kava
Galaro, to your health! Nice that you liked my bun recipe. I hope that she will become a frequent guest on your table.
kolenko
The first time I used grape leaven. First tests!
Here

Butter bread with sourdough in a bread maker

Butter bread with sourdough in a bread maker

Butter bread with sourdough in a bread maker

DELICIOUS!!!!! I will bake for Paska! It means something!
kava
kolenko, great bun !!! And the crumb structure is a baker's dream. I also bake it for Easter - it turns out very tasty baking! Bake for health

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