Instant white bread (oven)

Category: Yeast bread
Instant white bread (oven)

Ingredients

Wheat flour for general use (1c) 500g. *
Salt 8d.
Baking powder 4d.
Fresh pressed yeast (dry active) 12g. (6g.)
Water 120g.
Sugar 25g.
Butter 43g.
Kefir (curdled milk) 200g.

Cooking method

  • Heat the water to 43C. Dissolve fresh yeast in water, pour dry yeast on top and leave for 15 minutes. Mix.
  • Add kefir, salt, sugar, baking powder, melted butter and 100 g of flour, beat into an emulsion for 3 minutes in a blender or whisk.
  • Pour in the rest of the recipe flour (400g) and knead the dough.
  • * The original recipe contains only 400g. flour, but I had to significantly increase the amount, because the dough turned out to be very thin.
  • Knead until smooth (about 1 min in a combine with knives).
  • Leave the dough for 30 minutes.
  • Then knead in a food processor with knives until soft and elastic. Depending on the strength of the flour, this can take from 45 seconds to 2 minutes. I kneaded at speed 2 for 5 minutes.
  • Then put the dough on a silicone mat. Wet hands with oil if necessary. Form a ball and leave for 5 minutes.
  • Spread the dough into the layer with your hands, roll it up, pinch the edges and place in a greased mold.
  • Grease the workpiece with oil, cover with a towel and leave in a warm (32-35C) place for 45 minutes. I left boiling water in the oven with a mug (changed the water 2 times).
  • Put in a cold oven, turn on at 220C (190C with convection) and bake for 55 minutes. I baked for 10 minutes at 220C, then lowered the temperature to 200C and baked until tender.
  • Cool on a wire rack on the side for an hour. Cut only after complete cooling.
  • Instant white bread (oven)
  • Instant white bread (oven)
  • Instant white bread (oven)
  • The pulp is extremely soft and delicate, with a creamy aroma and taste.

Note

Bread baking dish (Aashka), manufacturer Vitesse. Material thickness: 0.8 mm, high quality carbon steel, size: (13 x 23 x 6 cm):
Instant white bread (oven)

Recipe from LJ Luda 🔗, there you can see photo illustrations of the cooking process. Thanks to the author for an interesting recipe.

pygovka
so so so! Hurrah! a new recipe ... you need to try it in xn ...
Omela
Natasha, this one will definitely turn out in HP !!!
pygovka
So I do all your bread in hp. Well, where necessary, I give more flour and everything turns out fine. and baked on the beer in xp-class. the main thing is that everyone likes it. and then the oven until cold, no, no.
Omela
Well, you see how. All the heat you have !! We have only rains.
pygovka
it's raining today too ...
tatulja12
Mistletoe, another bread miracle! We don't have 1st grade flour, only a tower.
Omela
Tan, Thank you!! Shaw can you do it ??? Peks on the tower, but the cheapest.
Wiki
And just today I bought first grade Uvelka flour. In Pyaterochka. It is very interesting to try to bake bread from it.
However, I need a very tiny bun. If I split the ingredients in half, I need to bake less, right?
kisuri
Quote: Omela

Well, you see how. All the heat you have !! We have only rains.
Not, not all! Most of it is with us.
And the bread is wonderful and, as always with Mistletoe, it looks like it does. I drag it to bookmarks, I will definitely do
Omela
Irchik,

Quote: WIKI

If I split the ingredients in half, I need to bake less, right?
WIKI , well, the form naturally needs to be taken less. And to reduce the time, yes.

Quote: WIKI

And just today I bought first grade Uvelka flour. In Pyaterochka. It is very interesting to try to bake bread from it.
I've been baking everything lately for 1s. Look in your profile to see what kind of bread you like.
Wiki
Thanks for the quick response .
Yes, many here write about the first grade flour and praise the bread made from it.And I didn't see her, and I didn't really look for her. Somehow I got used to the highest grade.
If you like it, I'll buy more, now I just bought two packages of 2 kg.
Twist
Ksyushawhat a wonderful bread! I shouldn't have a parcel with bread molds, I'll do it right away.
Omela
Yeah, Marish, Do It!! And don't forget about the challah !!
Twist
Ksyusha, I remember.
Omela
Crochet
Ksyu, I'm already !!!

Instant white bread (oven)

Instant white bread (oven)

Bread !!! To my taste it looks like a loaf ...

Thank you very much !!!

P.S. I set mine on fire ... Next time I need to reduce the baking time by 10 minutes ...
I baked from flour of the first grade "Krasna Izba", I poured in 450 gr., Okay, but ... next time you still need 400 ... otherwise it's just a shame, the infusion dough is pretty, that even to the hands of something never does not stick ... well, sho for business?

P.S. Ksyusha, and how much time did you bake your handsome man? I feel I gave a blunder with mine ...
pygovka
Well, Oksana, and my bread in HP. while hot, BUT ..... in general, there will be no incision, the son-in-law wanted to eat, they took it to him (he got sick in addition). set for myself.
Instant white bread (oven)
Omela
Natasha, beautiful !!!! And without a cut it is clear that he is good !!! Let the son-in-law get well !!!
pygovka
oh, thank you, here's another pregnant daughter, then she teased, I'm going to see Masha ...
Omela
Quote: Krosh

Ksyu, I'm already !!!
Kroshik, I almost missed your beauty again !!!!! Myakish -. WELL DONE!!!

I also blushed quickly. I didn’t even expect, accidentally dropped in 10 minutes later and was stunned. He baked for a total of 40 minutes.
Wiki
I baked it. There is no photo - the camera down. There is no point in charging, since the bread is over
Baked for half the norm from flour of 1 grade. Since there was no shape suitable in size, I simply baked it on a baking sheet in the shape of a bar. It took 30 minutes to bake. A very tasty loaf turned out, flew away instantly with homemade milk.
Yes, about the form. The existing one would be quite suitable, since the dough came up strongly, it seemed to me that my shape was too big. And it would be just right. I will now bake in shape.
Thanks a lot for the recipe
pygovka
Oksana, the son-in-law called and said little to him, we need a bigger loaf (apparently, after eating your bread, he went on the mend), so that the hp from milk bread will cool down, I put yours again. I also mixed regular flour with whole grain. and for tomorrow I put a beer ...
Omela
Victoria, glad you liked it!!!

Natasha, you're just like open-hearth, in three shifts !!!!
pygovka
I’m not sorry. I'll even pay for the light. if only he ate and didn't get sick. He baked something for him, but we won't be without bread, no, if we need to bake all night. all the same, I'm not baking, I threw everything off and forth.
Pimander
Forgive me, but baking powder in yeast, in which, moreover, for 0.5 kg of flour, practically 25 gr. pres. yeast (in terms of) why add? And a lot of yeast per kilogram of flour is enough for 25 grams, and the same amount for half a kilo. From experience I will say more just for baking!
Omela
Quote: Pimander

for 0.5 kg of flour practically 25 gr. pres. yeast (in terms of)
Pimander How did you count it interesting? The recipe says 12g. pressed yeast.

Quote: Pimander

Excuse me, but why add baking powder to yeast?
Baking powder and yeast work at different temperatures and shorten fermentation times. Thanks to their combination, the bread also acquires a delicate structure and does not stale for a long time.
Pimander
Quote: Omela

Pimander How did you count it interesting? The recipe says 12g. pressed yeast.

I beg your pardon, I thought that 12 grams of fresh and 6 grams of dry is all in one batch of both. only now it has come to light that dry is in the absence of living.

Quote: Omela

Baking powder and yeast work at different temperatures and shorten fermentation times. Thanks to their combination, the bread also acquires a delicate structure and does not stale for a long time.

Mistletoe, baking powder is a chemical method of loosening, and yeast is a biological one. Better not to mix them. baking powder usually contains carbonate or bicarbonate salt: sodium bicarbonate, sodium carbonate, ammonium carbonate - there are baking powders with it. When heated, carbon dioxide is emitted, which fluffs up the dough. Makes it loose, crumbly. It is used where other types of loosening are not applicable - for example, shortbread, gingerbread, semi-baked.
Yeast is an aerobic creature, that is, it loves oxygen. Therefore, the dough is kneaded during proving - to release excess carbon dioxide and saturate with fresh oxygen.And here you are with baking powder! Imagine that you are in an unventilated room all day, and you, in the same place, get more carbon dioxide added. how will you feel? That's yeast too. Do not mix LIVING and NONLIVING methods of loosening! you can use mechanical (whipping) and chemical (soda, ammonium) together. I am very sorry for your yeast. Do not torture them like that! They are alive and feel everything!
To save poor yeast, I will tell you a secret. When kneading the dough, add vodka to it. This will make the dough more porous and since one of the yeast fermentation products is alcohol (they eat sugar, emit alcohol and carbon dioxide), they will not get worse from adding a small amount of vodka. They will not suffer from this, in contrast to the excess amount of carbon dioxide.
Omela
Pimander , thanks for the "secrets", tea is not the first year married we bake bread. And we know about living and other cultures. The author of this recipe, a respected person among bakers, considered it reasonable to use both yeast and a baking powder in this recipe, which, by the way, absorbs excess acid. If you are so intimidated by such a neighborhood, do not use.
Pimander
And I am not discussing. I express my opinion on this issue. And why, on the other hand, and not to discuss? A recipe is given and, naturally, questions arise. You were taught that way, I was that way. I look at the recipe from the perspective of my knowledge and experience. And if something does not agree, then why not ask and at the same time explain your point of view, so to speak, the reason for the question? Singing not only laudatory odes to the author of the recipe! Moreover, the recipes are also read by beginners, who will find it useful to know both positions.
Omela
Pimander
Quote: Omela

Well, you just do not explain, but impose, using the imperative mood.


Show at least one imperative mood.
Omela
Your point of view is clear !!! Thanks for the clarification!
Pimander
Mistletoe, while we were discussing here, completely forgot to bookmark the recipe. Baking powder is a baking powder, and the recipe as a whole is useful.
Omela
Omela
Pimander , sorry, did not quite understand the question ?? You mean GOST for puff yeast ??
Admin
Quote: Pimander

I have Ershov of 1998, but with the recipes he has ... The recipe is given, but no water is indicated and the calculation formula is also. I am guided by the calculation of water for flour confectionery products (amount of dry matter, specified humidity, etc.), but I doubt the correctness. Therefore, I wanted to look not at the pulled out recipe, but at the original document with it. Ershov has a recipe without water, and below the characteristics of bread: crumb moisture, etc., and the following recipe.

Pimander, everything is readable in the recipe, the moisture and the amount of water in the dough! And then, if you bake bread in a x / oven, then the dough is different in moisture from usual. For this, we have our own standards on the forum.

And a big wish to you: let's free the author of the topic from our-your reasoning on topics of standards! For Q&A, we have another topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0 or in the same place you can open your own topic for discussing GOSTs, then other users will catch up to discuss these problems.

Read the title of the topic - this is the author's topic for this bread recipe, the author has the right to bake such bread that he likes

We leave this topic, and do not disturb other users
Pimander
I agree
Vinochek
the bread is just super! no photo - Pekla in the shape of a brick 800g did not have time.
She chopped three pieces herself
Omela
Vinochek ,
Lanna
I baked this bread yesterday - I liked it very much, quickly and easily! I also wanted to have time to take a picture, but it didn't work out - they sat at the table hungry, waited for dinner, and even cut them while they were still warm.
And this is the first bread that I got a ruddy top! In general, I whipped it up completely, I had to run away, in the end I added soda, slaked in kefir, when there was already a full-fledged bun, but nothing intervened.Then I put it in a heated cast-iron frying pan (like a cauldron), sprinkled it with water, covered it with a lid, put it in the oven, my son started it without me an hour after the proofing (220` for 40 minutes), and cooled down there. When I came home, I thought everything was probably burnt, but no! There was a very appetizing golden brown crust on top, and it kind of "matured" in the heat, while it was cooling in the oven.
Mom said that it would work very well with jam and butter. Yes, the dough turned out to be almost rich, yellowish) For my taste, as for soups, it's so sweet even, but they swept my whole bun with a bang, so I'm carrying a big Thank you for bread! The husband said: "Take note, there are still such peki!", And this is rarely heard from him)))
Omela
Lanna , wow you have an adventure !!! Glad that you and your husband liked it !!!!
mary_kyiv
Thanks for the unusual recipe.

Here is my bread.

Instant white bread (oven)


I slightly changed the recipe: I took 400 g of wheat and 100 g of whole grain flour and instead of kefir I took whey
I put the form with the dough that came up into the bread maker and turned on the baking mode. Everything was baked perfectly in an hour.
Such an easy and at the same time very tasty bread turned out.
Omela
mary_kyiv, wow, what a handsome man you have turned out !!! Glad you liked it!
Kras-Vlas
Ksyusha, quickly made white bread, in the oven! Such a nice dough!
Instant white bread (oven) Instant white bread (oven)
The bread is wonderful, very tasty by itself, without any additions (butter, jam and what else is put on top ..), crust - ... Thank you !!!
Omela
Olya, incomparable crumb !!! This one can not help but like it.
Tutochka
Thanks for the recipe, I baked this yesterday
the kids didn't wait until it gets cold
Instant white bread (oven)
Omela
Tutochka, welcome to the forum! You have got a beautiful bread !! Apparently for a large family.
Tutochka
Thank you for your kind word.
The family is small, but very kids love bread, they don't need anything other than it
And this I have long dreamed of making small loaves, from the volume of dough that you said I got 9 babies
Omela
Quote: Tuchka
from the volume of the test that you said, I got 9 babies
Ahhh, that's how. I thought they were full bars. It's great when kids eat.

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