IrinaL
OK, thanks.
I am sending this recipe to your bookmarks, I will definitely try to bake it. I also love with butter. And with sugar))) I'll try without sugar!
Irdo4ka
Yesterday I decided to experiment a little: I added 30 g of sesame seeds. It turned out very tasty and fragrant :)) I don't have time to make a photo of bread :))

P.S. Husband and daughter refuse purchased bread :))) They only ask for homemade bread :))
MariV
Bake with benefit and pleasure!
mother
and I brought my thanks. I baked bread twice already, I really liked it, the first time I didn't have time to take a picture, I did it exactly according to the recipe. And the second time I made a little change - I took 400g of wheat flour, and 65g of whole wheat flour, added half a spoonful of sugar, and quite a bit of caraway. Here is the result
French bread in a bread maker with pressed yeast
and cutter
French bread in a bread maker with pressed yeast
The bread is very tasty, and what is important for me practically does not crumble, thank you very much for the recipe
MariV
To your health - bake and eat!
AVZ
Quote: MariV

French bread in a bread maker
Thanks for the recipe! This is the first bread I baked in HP. He did everything exactly according to the recipe, and this is how the Frenchman came out:
French bread in a bread maker with pressed yeast French bread in a bread maker with pressed yeast French bread in a bread maker with pressed yeast
MariV
Bake for the joy of yourself and your loved ones!
Lanna
Thank you very much for the recipe! I liked the bread very much! It turned out to be very soft, airy, tasty, light! The crust, however, is still thick, but we will work. Moderately crumbles when sliced.
The only thing is, I also added 1 tsp. sugar and 2 tbsp. l. dry milk (dissolved in warm water), and increased the water to 300 ml.
The bread is like fluff, straight transparent, but despite this, it was cut into rather thin slices.
Unfortunately, I didn't have time to make a photo before cutting, and then somehow they ate it all at once, it was already indecent to take pictures))) The loaf practically rested against the lid!
MariV
Experiment, do it to your liking!
Lanna
Thank you! The husband, by the way, said today for the first time when he ate - "Take this recipe on a note and bake it like that!"
And it seems to me that if you cut this bread into croutons for a day, they will come out excellent, fluffy, and crunchy. Today some of the edges are windy, so very pleasant to gnaw them! Not every bread will go so well for crackers. I even attempted to use it right away, to which my husband said, in no case, this one I will eat like this (he still thinks that only bread that has not been received is probably allowed on crackers)))
MariV
Yes, if suddenly this bread becomes stale, then the rusks from it are excellent!
Lanna
Doesn't have time to harden!
Here, today I managed to take a picture): French bread in a bread maker with pressed yeast French bread in a bread maker with pressed yeast I usually bake it on a postponed night for breakfast, I was worried that the yeast would be rearranged, but no, everything is fine. Lightweight, nostril, at a time my half-buns can grow thin, without waiting for cooling. True, I already want something new, this one seems a little tasteless, but they only order to bake it; but for yourself which one to start separately lazily. I'll wait until they finally get tired of it)))
MariV
Bake for the joy of yourself and your loved ones!
kuzea
Hurrah! First French baked! My stove has a French program, and I took your recipe. Thanks a lot !! The recipe did not disappoint (the stove too)! A scent for the whole house! And judge for yourself:French bread in a bread maker with pressed yeast We barely waited until it cooled down to see the cut. French bread in a bread maker with pressed yeast I would very much like to know your opinion, dear and respected bakers, about the quality ...French bread in a bread maker with pressed yeast , you are welcome!..
MariV
Very decent quality! Do you like yourself and your little ones?
kuzea
Everyone in the family liked French very much - the crunchy, but not hard crust captivates! Already over these days I baked several times: both for myself and as a gift.
MariV
To health and joy in the house!
kuzea
Apparently, I am thoroughly addicted to this bread French bread in a bread maker with pressed yeast
Very tasty and, most importantly, not like any other unlike bread!
French bread in a bread maker with pressed yeast
So, take a report!
MariV
Wonderful bread! Bake with pleasure and joy! Does the cookie make you happy? I also began to look closely at yours - I lost hope of waiting for a bucket from the Brand bread machine.
kuzea
The cookie is not bad, it is trying hard! That I don't try, the result is always pleasing. And with such wonderful recipes! I don’t know, maybe I’m not very good at technology, but I really liked this stove. Moreover, the price-quality ratio. And the appearance and dimensions are very attractive, it fit in my kitchen very well!
MariV
Happy for you!
Aftalik
Tell me what's the matter, why do I get such freaks?
before everything was fine - tall, beautiful bread turned out

French bread in a bread maker with pressed yeast

I bake according to the recipe from Panasonic
MariV
There can be many reasons for unsuccessful bread - flour, yeast, liquid, external temperature. The forum has a wonderful section - "Bread is the head of everything." Read, perhaps, and find the reason for the unsuccessful bread.

I have a friend, a neighbor's goat, has been very supportive of me lately - several times, due to unsuccessful flour, completely unsuccessful bread was obtained! I had to present to her - she liked it ...
kuzea
Indeed, a lot depends on flour! Recently, having bought flour from another production, I encountered both a bad rise (with the same yeast), and a low roof ... Until I got used to flour, now everything is normal again
rusja
Quote: MariV

Please pay attention: it is better to take flour for bread of this quality - bakery.
Having also become interested in this uniquely beautiful bread, the question has ripened, but BAKERY, is this flour of the first grade or some kind of special premium?
MariV
The question is ripe, get an answer about BAKERY flour:

GOST 26574-85: Wheat baking flour

GOST 26574-85: Wheat baking flour. Technical conditions
STATE STANDARD OF THE UNION OF SSR
USSR STATE COMMITTEE ON STANDARDS
Moscow

WHEAT BAKERY FLOUR

UDC 664.641.12: 006.354 Group H31
TECHNICAL CONDITIONS
Wheat bakery flour. Specifications UJCN 26574-85

GOST 26574-85
(instead of *)

Official edition

OKP 92 9310
Date of introduction 07/01/86
Validity from 01.07.86 to 01.07.97

* OST KZ SNK 8467/265, OST KZ SNK 8468/266, OST KZ SIK 8469/267, OST KZ SNK 8470/268, OST KZ SNK 8471/269.

This standard applies to wheat bread and baking flour produced from soft wheat or from soft wheat with an admixture of hardness not more than 20%.

1. TECHNICAL REQUIREMENTS

1.1. Wheat baking flour must be produced in accordance with the requirements of this standard according to technological rules approved in the prescribed manner.

1.2. Wheat baking flour is subdivided into grades: grit, higher, first, second, wallpaper.

1.3. Wheat baking flour of the highest and first grades during the production process can be fortified with powdered vitamins.
When flour is fortified, the word "fortified" is added to the designation of the corresponding grade, indicating the vitamins introduced.

1.4. Wheat intended for processing into flour must comply with the requirements of GOST 9353-85.

1.5. Wheat sent for grinding after cleaning should not exceed,%:
grains of barley, rye, as well as adherent grains of these crops and wheat (in total) - 5.0
including germinated grains - 3.0
cockle - 0.1
harmful impurity - 0.05
including creeping bitterness and multi-colored visel by (aggregate) - 0.04
admixture of seeds of heliotrope pubescent and gray-haired trichodesma - Not allowed

Note. The content of germinated grains is established based on the results of grain analysis before cleaning.

1.6. In terms of quality indicators, wheat bakery flour must meet the requirements specified in the table:

Indicator name

Characteristics and norm for flour varieties

grains

higher

the first

second

wallpaper

Colour
White or cream with a yellowish tinge

White or creamy white

White or white with a yellowish tinge

White with a yellowish or grayish tint

White with a yellowish or grayish tinge with visible particles of grain shells

Smell
Peculiar to wheat flour, no foreign odors, not musty, not moldy

Taste
Characteristic of wheat flour, no foreign flavors, not sour, not bitter

Mineral impurity content
No crunch should be felt when chewing flour

Humidity,%, no more
15.0

15.0

15.0

15,0

15.0

Ash content in terms of dry matter%, no more
0.60

0.55

0.75

1.25

Not less than 0.07% lower ash content of grain before cleaning. but not more than 2.0%,

Grinding size,%: residue on a silk fabric sieve in accordance with GOST 4403-77, no more
2
sieve No. 23

5
sieve No. 43

2
sieve No. 35

2
sieve No. 27

-

residue on a wire mesh sieve according to GOST 3924-74, no more
-

-
-
-
2
sieve No. 0 67

passage through a sieve made of silk fabric according to GOST 4403-77
No more than 10
sieve No. 35



Not less than 80
sieve No. 43

Not less than 65
sieve No. 38

Not less 35
sieve No. 38

Raw gluten: amount,%, not less
30,0

28,0

30,0

25,0

20,0

quality
Not lower than 2nd group

Metallomagnetic impurity, mg per 1 kg of flour, no more
3,0

3,0

3,0

3,0

3,0

Pest infestation of grain stocks
Not allowed

Notes:
1. The size of individual particles of a metal-magnetic impurity in the largest linear dimension should not exceed 0.3 mm, and the mass of its individual particles should not exceed 0.4 mg.

2. Moisture content of wheat bakery flour intended for the Far North and hard-to-reach areas should be no more than 14.5%. 1.7. The volumetric yield and shape stability of bread are established by test baking at the enterprises of the flour-grinding industry, the list of which is annually approved by the USSR Ministry of Procurements and the USSR Ministry of Food Industry.

1.7. The volumetric yield and shape stability of the bread are established by test baking at the enterprises of the flour-grinding industry, the list of which is annually approved by the USSR Ministry of Procurement and the USSR Ministry of Food Industry.

1.8. In terms of quality indicators, fortified wheat bakery flour of the highest and first grades must meet the requirements specified in the table. The amount of powdered vitamins introduced per 100 g of flour, mg, must comply with the following standards:
0.4-vitamin B1 (thiamine);
0.4-vitamin B2 (riboflavin);
2,0-vitamin PP (nicotinic acid).
In fortified flour, the presence of a faint odor characteristic of vitamin B1 (thiamine) is allowed.

1.9. The amount of vitamins introduced into flour is controlled when they are laid.

2. RULES OF ACCEPTANCE

2.1. Acceptance rules - according to GOST 9404-60.

2.2. Each batch of flour must be accompanied by a quality document. Flour mills, the list of which is annually approved by the USSR Ministry of Procurements and the USSR Ministry of Food Industry, indicate in the quality document the volumetric yield and shape stability of bread for test baking.

For fortified flour, the name of the introduced vitamins is indicated in the quality document.

3. TEST METHODS

3.1. Sampling and test methods of flour - according to GOST 9404-60 and GOST 20239-74.

3.2. If disagreements arise in assessing the quality of flour by organoleptic indicators (taste, smell, content of mineral impurities), they are determined by tasting the bread baked from it.

3.3. Sampling and isolation of weighed portions of wheat grain - in accordance with GOST 13586.3-83.

3.4. Determination of the content of harmful impurities, germinated grains, and impurities of rye and barley in wheat - according to GOST 13586.2-81

4. PACKAGING, LABELING, TRANSPORTATION AND STORAGE

4.1. Wheat bakery flour is packed in bags in accordance with GOST 19317-73 at least III category.
Packing of wallpaper flour for local sale in IV category bags is allowed.
The category of bags is established in accordance with the approved procedure for the use of fabric bags for bread products and agricultural seeds.
Bags for packing flour should be odorless and free from pests of grain stocks.

4.2.Packing of flour in bags should be carried out in accordance with the basic rules for the release, acceptance and transportation of flour and cereals packed in bags of standard weight, and with the procedure for using fabric bags for bread products and seeds of agricultural crops, approved in the prescribed manner.

4.3. Sacks with flour are sewn up by machine with linen or synthetic threads according to the normative and technical documentation, leaving a ridge along the entire width of the bag.
Manual sewing with twine in accordance with GOST 17308-71 is allowed, leaving two ears. In addition, each bag is sealed.

4.4. Flour sent to the Far North and hard-to-reach areas is packed in accordance with the requirements of GOST 15846-79.

4.5. Flour for retail trade is packed in net weight: 1, 2 and 3 kg in paper bags in accordance with GOST 13502-68, bags made of plastic food film in accordance with GOST 10354-82 and packs in accordance with GOST 6420-73.
Deviations from the net weight for weight dosing for individual bags and packs - ± 1%, for volumetric dosing - ± 2%.

4.6. Packages and packs of flour are packed in boxes in accordance with GOST 13511-84, GOST 10131-78 and GOST 13360-84.
It is allowed to pack bags and packets with flour in inventory containers (metal and polyethylene boxes, made according to the normative and technical documentation).
For transportation by road, group packing of bags and packets with flour in wrapping paper in accordance with GOST 8273-75, in sack paper in accordance with GOST 2228-81 and other types of paper of appropriate quality is allowed.

4.7. It is allowed for road transportation of flour, packed in packs and packages, packaged in containers - equipment according to GOST 24831-81.

4.8. Net weight of flour for group packing of packages and packs in paper and boxes should not exceed 20 kg
Plywood and plank boxes are lined with wrapping paper in accordance with GOST 8273-75 or sack paper in accordance with GOST 2228-81 in one layer before placing flour in consumer containers. The laid products are closed with wrapping paper or sack paper, and the box is covered, respectively, with a plywood or board shield, which is nailed down.

4.9. Each bag of flour during packaging must have a 6X9 cm marking label made of durable elastic cardboard, sack paper in accordance with GOST 2228-81, wrapping paper of grade A in accordance with GOST 8273-75 or other durable material.
The label must contain the following information characterizing the product:
manufacturer's name, location and subordination;
the name of the product, grade, the word "fortified" is highlighted in large print;
Net weight;
date of production or release (year, month, day), shift number;
designation of this standard.

4.10. The font color on the labels should be for bakery wheat flour:
purple for grains;
blue - for premium grade;
red - for the first grade;
green - for the second grade;
black - for wallpaper.
It is allowed to print the text of labels in black font on paper of the font color specified for each grade of wheat flour, except wallpaper, or with a vertical strip in the middle of the label, 1 cm wide, in the font color set for each grade of flour, except wallpaper.

4.11. Each bag and packet of flour must be marked with the following product information:
manufacturer's name, location and subordination;
the name of the product, grade, the word "fortified" is highlighted in large print;
Net weight;
dosing method;
retail price;
packing date;
designation of this standard.

4.12. The marking of boxes and group packaging is applied in accordance with clause 4.9, indicating the number of packaging units without marking the date of production or discharge and the number of the shift.

4.13. Transport marking - in accordance with GOST 14192-77 without applying manipulation signs.

4.14. Flour is transported by all types of transport in covered vehicles in accordance with the rules for the carriage of goods in force for each type of transport, in universal containers in accordance with GOST 18477-79 and packages in accordance with GOST 21929-76.
Transportation of flour in special vehicles is allowed.
Transportation of flour by rail is carried out only by wagonload shipments. During loading and unloading, flour must be protected from atmospheric precipitation.

4.15.Flour is stored in dry, clean, well-ventilated warehouses not infected with pests of grain stocks, in compliance with sanitary rules and requirements for storing baked goods, approved in the prescribed manner.

Change No. I
Group H31 GOST 26574-85 Wheat bakery flour.
Technical conditions.


Approved and put into effect by the Decree of the USSR State Committee for Standards dated 06.16.87, No. 9021
Introduction date 01.11.87
Clause 1.5. Sixth paragraph. Replace words: "by (aggregate)" by "(by aggregate)".

Clause 1.6. Table. Delete reference to GOST 3924-74.

Table. Column "Characteristics and norm for flour varieties" for the indicator "residue on a sieve made of silk fabric according to GOST 4403-77, no more" replace the word "sieve" with "cloth" (4 times);
for the indicator "residue on a wire mesh sieve in accordance with GOST 3924-74, no more", replace the word "sieve" with "mesh";
for the indicator "passing through a sieve made of silk fabric according to GOST 4403-77" replace the word "sieve" with "cloth" (4 times).

Section 4 shall be reworded:
"4. Packing, labeling, transportation and storage.
Packaging, marking, transportation and storage - in accordance with GOST 26791-85. "

viy
Hello! Please tell me the formula for converting the amount of pressed yeast into the amount of dry yeast. Thank you!
Galina Byko
Viy
1:3
Here the recipe requires 8g. fresh pressed yeast divided by 3 = about 2.2g. dry yeast.
MariV
viy
MariV, thanks for the tip!
MariV
viy, you're welcome!
_SveT @ _
Thank you so much for the recipe, for the first time the bread turned out on a program other than Basic. I only use compressed yeast, so the bread rose very quickly, and your recipe worked great. Thanks again
MariV
_SveT @ _, oh, for joy in the house! I, too, often bake in this mode - my homemade people like such bread - water + flour!
Sedne
I bought myself a Brand stove, made this bread 2 times, the top fell both times, reduced the water by 2 times, next time I will try to reduce the yeast.
MariV
French bread in a bread maker with pressed yeast

just sintered - the weight of the finished product is 506 g. The pressed yeast went 4 g.

Flour - whole grain wheat + green buckwheat flour + ordinary bakery wheat.
ayax030
Great recipe. I bake for the third time and always turn out great!

[img] # album = lastupby & cat = 0 & pid = 191751 & uid = 132054 # top_display_mediaimg]
ElenaBK
MariV, thanks a lot for the recipe. Amazing bread. French program. HP Panasonic253
MariV
ElenaBKElena, I'm glad it turned out to be good bread! But this recipe was also borrowed - I don't remember exactly where. From some instructions for some kind of bread maker?

maybe she added something of her own, I don't remember!
Sedne
I did not get this bread 2 times in a row, the roof fell heavily, today I decided to make it with dry yeast, put 1 tsp. the bread turned out to be ruddy, tall (even very), handsome as I thought it was in yeast, the first 2 times I used fresh lux 8 gr, MariV, Olga, tell me, what yeast do you use? And then I want it to work out on fresh ones too.
MariV
Svetlana, the most common pressed SAF-Neva yeast.
Sedne
Quote: MariV

Svetlana, the most common pressed SAF-Neva yeast.
You can't imagine the most ordinary ones, where I don't see pressed ones, only Lux are sold in ordinary stores and in Auchan and in our ABC of our taste. Where are they sold?
MariV
So this is a luxury, and I indicated the manufacturer. I buy at the Five.
Sedne
Quote: MariV

So this is a luxury, and I indicated the manufacturer. I buy at the Five.
Ahh, then I don’t understand why my roof falls with them, but you don’t, it’s strange, but how much can be reduced, otherwise I’m afraid that the bread will not rise.
Kara
Girls, and in my Panasa recipes in French there is a slightly different ratio of water to flour - 280 to 400 g, respectively. 465 g flour for 275 water is not too much?

I bake on it almost every other day on Makfa, always an ideal result, there has never been a collapsed roof

Oh yes, even in my recipe you need to add 1.5 tbsp. l.powdered milk.

I have already shown

French bread in a bread maker with pressed yeast
Sedne
Irina, so today I have the same handsome man, but on dry yeast, but on the living it does not work, the roof collapses and that's it I'm not baking in Panasik, but in a brand (maybe this is important)
Kara
Svetlana, it may well be. In none of my previous two HPs, the Frenchman did not work like that, only in Panasonic
MariV
Sedne, Svetlana, I don't see a problem - it doesn't work with pressed, bake
on dry.
Sedne
MariV, Olga, I ate a large slice of this bread for breakfast today, what a delicious, crispy one came out, the recipe is very good and Brand's French bread program really liked, like the manual mode, the buckets would be better for them and so that the spatula in the bread would not get stuck tightly, the prices would did not have. Thank you very much for this recipe.
MariV
Sedne, Svetlana, it's good that I liked the recipe.
Stradivary
Thank you. I went to cook. I will bake - I will unsubscribe about the result.
Here is the result. The bread is delicious, much better than the classic baking program. Expected a slightly larger porosity. There was no pressed yeast - I used dry yeast. It's a bit weird that there is no sugar in the recipe.

French bread in a bread maker with pressed yeast

French bread in a bread maker with pressed yeast

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