Valga roll in a bread machine

Category: Yeast bread
Kitchen: estonian
Valgaska roll in a bread machine

Ingredients

wheat flour of 1 grade (or premium + whole grain) 500gr
pressed / dry yeast 25g / 1.5h. l.
salt 2 tsp
sugar 55gr
butter / margarine 20gr
cottage cheese 9% 75gr
water 260ml

Cooking method

  • Valga bun and Valga buns are one of the Estonian breads with dairy products and a rather pronounced taste. It seems to me that I can taste bread with the addition of cottage cheese with my eyes closed. The crumb is denser and more "nourishing" in comparison with breads simply on flour and water. It is baked from flour of the 1st grade, but due to the lack of it at the moment, I just took half of the premium and whole grain. Baked and whole from whole grain. Excellent result.
  • Rolls, as you know, are products of 400 grams each (this is for those who want to tinker by hand). It is best to simply divide the dough in half. There is also a recipe for Valga buns (also GOST). differs from the above only in sugar content (65g of sugar) and is formed by small piece products.
  • The recipe is taken from the collection of GOSTs, but the preparation / technology, of course, is not GOST. I baked this bread in the oven (the sponge technology was used there), in HP in different modes. In HP, it is naturally a thousand times easier, but in the oven its crust is much more aromatic. Please note that this very crust bakes very well due to the dairy and sugar content. When the crust is set to "medium" it will be well dark.
  • The loaf turns out to be large, so for a sample you can count it for a smaller amount of products.
  • We put the bread products in the CP and set the basic mode. French mode can be used. In this case, in Panasonic, where the French program is quite long, the roof may fall a little, but the bread will, in my opinion, be more fermented and successful.
  • Valgaska roll in a bread machine

Cooking program:

HP

Note

It should be noted that whole grain flour is more moisture-absorbing than ordinary premium flour. Therefore, the more whole grain flour you add, the more closely watch the bun: you will have to add water.

Crochet
Scarecrow
Natusik, what kind of curd did you take, the most ordinary (from a pack) or soft (from a jar / bath)?
Scarecrow
Quote: Krosh

Scarecrow
Natusik, what kind of curd did you take, the most ordinary (from a pack) or soft (from a jar / bath)?

The usual 9% that. This is not important, just the moisture content of the dough will change, the water will have to be adjusted. Now I will add, I missed something, that the cottage cheese may be different.

Did you fail because of this ?! Forgive me, fool, for not writing right away!
Nagira
Natal, as always - you have the most delicious bread

I looked into this Temka on the way to your rosemary, I’m bringing a report, and then I want to ask - how did you fall in love with tsz-flour in baking? I have continuous experiments, I have not repeated a single recipe, but I did not manage to find what we like.
And they bought a flour mill, I thought it would be better with my fresh one, but no ...
I so dreamed of baking super-healthy bread
Scarecrow
Hey, I'm just used to it. It's a matter of habit. After completely white breads on top-grade flour, it is not so tasty to switch to CZ, I agree. But. Once my husband taught me to drink unsweetened coffee. I always drink tea without sugar, but I put 3 tablespoons of sugar in a mug of coffee. Moreover, I generally drink coffee once a year on holidays. He almost scandalously forced me to put 1 teaspoon.For about two weeks it was terribly tasteless to me, but then I got used to it. Now I don’t understand how I went there with more sugar - the syrup is simple.
So it’s something like that with central locking flour ... The first were strange and unusual in taste, and then I got used to it. Delicious.
SchuMakher
Natakha! I miss you!!!!

I will bake your roll and cry
Scarecrow
Quote: ShuMakher

Natakha! I miss you!!!!

I will bake your roll and cry

Missing me is a symptom. It was you who made you mad at work that you missed me already ...
SchuMakher
I'm in the fall Here's your current blog I looked through ... dogs, flowers ... good and sincere ... Christmas remembered ...
Scarecrow
Quote: ShuMakher

I'm in the fall Here's your current blog I looked through ... dogs, flowers ... good and sincere ... Christmas remembered ...

Here is an infection ... Her vacation is in the velvet season.

SchuMakher
We are two infections! Leva's also has a vacation. We can come and share a vacation !!!
Nagira
Quote: Scarecrow

After completely white breads on high-grade flour, it is not so tasty to switch to central locks, I agree ... The first ones were strange and unusual in taste, and then I got used to it. Delicious.

Yeh, I'm completely calm with white bread, my husband loves them. And I'm trembling in Borodinsky. And by present Pumpernickel (no coffee-cocoa, but with whole beans and 16-hour baked goods).

It's strange, unusual - for me, on the contrary, an incentive ... And then what - I don't understand. I really don't want to ... Although I have to finish up the experimental, that's why my search dragged on - I rarely bake ...
Scarecrow
Quote: ShuMakher

We are two infections! Leva's also has a vacation. We can come and share a vacation !!!

Yeah, to find someone else to share work and repairs with - it would be great.

And our grandfather died ... I told you about him.
Crochet
Quote: Scarecrow

Did you fail because of this ?!
You offend the boss! Even how it happened, straight and there is nothing to complain about! At the moment, the second loaf is already on proofing, yesterday I was forced to share ... And I just asked about cottage cheese, out of harm ... I took "Prostokvashino", 5% -flight normal a great !!!
Natul, I also wanted to ask something ... The recipe says 25 grams. fresh yeast or 1.5 tsp. dry (by the way, I'm on dry baking), so there are no questions about the amount of dry yeast, but will it not be fresh? By the way, what kind of heat are you on?
And generally speaking Valgaska roll in a bread machine... I THANK YOU came to say Valgaska roll in a bread machine, Natul, a bun that is needed, this one will definitely get a permanent residence permit!

P.S.Will I bring a photo later, Mona?

Scarecrow
Photo not mona, nuna!

I used only dry yeast (for some reason, fresh ones have disappeared from the sale). I put it on my own experience. And the amount of fresh ones - from my own recipe, did not correct anything (there are only fresh pressed ones).
SchuMakher
Quote: Scarecrow

Yeah, to find someone else to share work and repairs with - it would be great.

And our grandfather died ... I told you about him.

The Kingdom of heaven!

Repair in full swing? There is a team of 5 people with vacant leave!
Scarecrow
Quote: ShuMakher

The Kingdom of heaven!

Repair in full swing? There is a team of 5 people with vacant leave!

You cannot imagine the scale of the tragedy. It's just getting started. I think I'll soon be sitting on the ruins. Now the shower room of the second floor is under scrapping. And a complete replacement of the doors on the second floor.
Admin

Natalia, have a conscience

I also want to go on vacation, which I am going to do ... and cleaning the topic is not yet included in my plans

Take the whole bunch, together with ShuMakher, and go to the Chuchelka on the blog, leave traces for centuries eternal in the memories of repairs and so on ...
SchuMakher
Quote: Scarecrow

You cannot imagine the scale of the tragedy. It's just getting started. I think I'll soon be sitting on the ruins. The shower room on the second floor is under scrapping. And a complete replacement of the doors on the second floor.

Moreover, a monument to you for baking such rolls in these conditions !!!

Admin do not swear, you should be complacent and magnanimous before the vacation, especially since now the Assumption Lent
Admin
Quote: ShuMakher


Admin do not swear, you should be complacent and magnanimous before the vacation, especially since now the Assumption Lent

You’ll spoil my mood and buzz, but I’m going to a master class of Italian food, pasta, bread - I’ll not show anything

Here we are talking about Chuchelkin's wonderful bread!
SchuMakher
Admin no, show us a truncated!

We're talking about the heroism of Scarecrow in the context beautiful bread and terrible endless renovation
SchuMakher
Natakh, tell me, is this a sweet roll or is it suitable for sausage?
Scarecrow
Quote: ShuMakher

Natakh, tell me, is this a sweet roll or is it suitable for sausage?

And someone's sweet rolls are no longer suitable for sausage ?! For me, these are the sausage rolls in the world!
In general, it is rather sweetish, of course. Not much, but there is. Not neutral.
SchuMakher
Well, I will bake in the evening, they will eat mine, especially with sausage
Crochet
Quote: ShuMakher

Natakh, tell me, is this a sweet roll or is it suitable for sausage?
Although I have never been Natakha, can I also tell you? Mang, a sugary bun, but this niskoka didn’t prevent my don from grabbing it with a meat stew (in the morning she’s this bun with apple-cinnamon jam and radamer devoured ate). My mother does not perceive sugary bread and anything salty, but she sentenced this loaf with sausage for a sweet soul ... So Manyun peki, you will not go wrong !!! The loaf is excellent !!!

Natul, and about Mona's sponge-making technology of making this bread in more detail?

By the way, here is my bun, even if it was slightly crumpled (for a minute I will report the cut):

Valgaska roll in a bread machine
Scarecrow
Krosh, I have it, too, when it cools down a little bends the poor. The crust is crumbling on top.

To be honest, I do the dough completely by eye, because I feel confident: warm water, in it part of the sugar measured for a loaf (a couple of teaspoons approximately), flour from all the necessary according to the recipe so that the consistency of sour cream, yeast, half a teaspoon is obtained salt (salt, if there is little of it, helps the yeast work). I did not measure or weigh anything even once.

Let rise well in a warm place. Then the dough into the kneader (in the HP), there all the rest and mix. Then, as with any dough dough: let it rise, knead, rise again, cutting, proofing, baking. And do not give a mad temperature in the oven - it is instantly tinted. With this technology, it is a little less corny. Over a longer period of operation, the yeast has time to process more sugar.
Crochet
Natulechka, great human ATP! The next bun will be dough !!!
SchuMakher
Well Natakh, hold on, your gurgle is in production!
Scarecrow
Quote: ShuMakher

Well Natakh, hold on, your gurgle is in production!

- Who is Tama ?!
- Karabas-Barabas!
- Oh, bayusa-bayusa!

SchuMakher
exactly!
SchuMakher
Natakha, oh delicious bun !!! And with sausage, and with cheese, and with butter ... Nope, almost
Crochet
Quote: ShuMakher

Natakha, oh delicious bun !!!
PPKS !!! Mang catch up!

The third one went !!!

Valgaska roll in a bread machine

Scarecrow
Nifigase you have performance. I mean, the speed of eating baked goods. Mine, however, now use liver pate. If they eat it, they will spread to something else.

I have these rolls all the time, two in a row, because of ... a half-pack of cottage cheese. Then put the other half neither here nor there. I put the bread on again. I made it the first time because I didn't know where to put some of the remaining cottage cheese. I also looked for a recipe, and it even made me very happy.
Crochet
Quote: Scarecrow

Nifigase you have performance. I mean, the speed of eating baked goods.
Duc if only fmy aunt, I’m generous ... half an hour ago I handed over the one in the photo into good hands ... the first one also left home immediately after baking, from the second mine got half ... but you grill edible ...

Quote: Scarecrow

I have these rolls all the time, two in a row, because of ... a half-pack of cottage cheese.
So otozh, as if my packs are sold in half ...

Quote: Scarecrow

I did it the first time because I didn't know where to attach a little leftover cottage cheese... I also looked for a recipe and it even made me very happy.
It happens to me too, a little cottage cheese dangles, neither here nor there, in this case "mountain bread" helps me out, and now here's yours too!

SchuMakher
Quote: Scarecrow

Nifigase you have performance. I mean, the speed of eating baked goods.

Duc is bitter ...

Quote: Krosh


So otozh, as if my packs are sold in half ...

a patamushta nada pecti from vanilla curds
Crochet
Quote: ShuMakher

a patamushta nada pecti from vanilla curds
Man, so tama is also 25 grams extra ...
Scarecrow
Quote: Krosh

Man, so tama is also 25 grams extra ...
And you can bite off 25 extra grams.
SchuMakher
Quote: Krosh

Man, so tama is also 25 grams extra ...

we have 50 grams of cheese, is it 100 in Chekhov, probably in memory of Anton Palych, or am I confusing something?
koziv
And I came with a bun !!!! Just pulled out of the oven, pinched off a piece - vkuuussnoooooo !!!!! I did it with homemade cottage cheese, so I added a little liquid, I took 125 g of flour, and whey instead of water.
Valgaska roll in a bread machine
Thank you very much!!!!
Scarecrow
Such a good, solid, homely, roundish.

Did you put a light crust? Mine is much darker on the middle.
koziv
No, these are the features of my stove (I have Delongy), they all do not bake the crust, although they exhibited "dark".
Crochet
Quote: ShuMakher

we have cheese curds, 50 grams each
Man, whatever one may say, but you will have to bite off all one, more than one cheese is not enough, and two is already too much ...
Quote: ShuMakher

you have 100 in Chekhov
Manyun, we have those that are vanilla 100, there is never less, we have glazed half a bit of current ...
Quote: ShuMakher

probably in memory of Anton Palych or am I confusing something?
In memory of A.P., we do not add cottage cheese to the packs, instead of 200-180 they pop in, the Schaub probably didn't gobble up ...
SchuMakher
Crochet really "school cheese" 100 grams?
Scarecrow
Quote: ShuMakher

Crochet really "school cheese" 100 grams?

It turns out that our Manana piled twice as much cottage cheese into the bread, because the weight of the curds was unknown to her. Yes, ordinary curd snacks, unglazed - 100 grams each!
Crochet
Quote: ShuMakher

Crochet really "school cheese" 100 grams?
Man, and what kind of "school", we have such a dumb ... We have the following current (in stock):

Valgaska roll in a bread machine
SchuMakher
Scarecrow Manana is smart, she has scales!

Crochet and we have the same !!!

Well, if you can put 25 g more cho

Tatiana S.
Quote: Scarecrow

Photo not mona, nuna!

I used only dry yeast (for some reason, fresh ones have disappeared from the sale). I put it on my own experience. And the amount of fresh ones - from my own recipe, did not correct anything (there are only fresh pressed ones).
Information from the compatriot:
fresh pressed yeast bought today at the central market. Entrance from the street. Kaminsky, from the end of the meat pavilion, in the third window on the left. Date of manufacture - September 1, pack - 1 kg, cost 45 rubles.
Red beast
Scarecrow, thank you very much for the amazingly delicious bread. I just baked and there is nothing left. Tomorrow I will bake again, maybe I will have time to take a picture
Scarecrow
Quote: Redhead Beast

Scarecrow, thank you very much for the amazingly delicious bread. I just baked and there is nothing left. Tomorrow I will bake again, maybe I will have time to take a picture

Even if you don't have time to take a picture. This is all nonsense compared to the fact that the family is well fed and happy.

Does it seem to me alone or does this bread really have a rather pronounced individual flavor?
Tatiana S.
No, it doesn't seem. I also baked yesterday and just tasted it. This bread has a special taste. True, I have only premium flour, but I made this bread in a sponge way and with fresh yeast. The roof is not very beautiful, but I didn't keep track of the bun. The recipe is very decent. Thank you very much .
Scarecrow
Quote: Tatiana S.

No, it doesn't seem. I also baked yesterday and just tasted it. This bread has a special taste. True, I have only premium flour, but I made this bread in a sponge way and with fresh yeast. The roof is not very beautiful, but I didn't keep track of the bun.The recipe is very decent. Thank you very much .

Hurrah! Countrywoman!

Or you can add bran to the premium flour. There will be a kind of analogue of 1st grade flour.

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