Soft sandwich bread in a bread maker

Category: Yeast bread
Soft sandwich bread in a bread maker

Ingredients

Dough:
dry fast-acting yeast 1.2 tsp
wheat flour 200 g
milk 150 ml
granulated sugar 2 tbsp. l
Dough:
all dough +
wheat flour 250 g
thick sour cream (25-30%) 120 g
butter 50 g
salt 1.5 tsp
For the top:
warm water 2 tbsp. l
starch 0.25 tsp
sesame 1-1.5 tbsp. l

Cooking method

  • We load all the ingredients necessary for the dough into the bucket of the bread machine, the milk should be warm, about 38-40 degrees. We select the "pizza" or "dumplings" mode, or any other mode, the main thing is that the batch starts immediately. After 10-12 minutes, we stop the batch and leave the dough in the bread maker to rise for 1 hour.
  • We add the remaining ingredients to the dough (sour cream and butter should be at room temperature). Baking mode - basic (wheat bread), size - medium.
  • 15 minutes before baking begins, gently grease the top of the bread with warm water with diluted starch with a soft brush, sprinkle with sesame seeds (I had a ready-made mixture of sesame seeds, flax and sunflower seeds).
  • Put the finished bread on the wire rack, cover it with nothing and let it cool completely.
  • Soft sandwich bread in a bread maker
  • Soft sandwich bread in a bread maker
  • Soft sandwich bread in a bread maker
  • Very soft, tender bread with an airy crumb and a ruddy, appetizing crust!

Time for preparing:

4 hours

Twist
Marisha, what an airy crumb! Very tender!
Sonadora
Thank you, Marish! We really liked the bread. I will only be glad if the recipe is useful to you!
Omela
OOOOO, recumbent crumb !!!! Manyash, super cut !!!
Sonadora
Ksyusha, just the same diagnosis.
LyuLyoka
What a handsome
Sonadora
LyuLyoka, Thank you! I would be glad if you like it!
VictoriaShov
Hello Marina. This site is my reference book when working with HP (and not only). I read, I listen to advice, I use something, I just put something off "for later." But I registered just now, specifically to ask you a question. I have baked it 2 times already - and I will continue to bake it! - this is your bread. VERY VERY VERY! But ..... 2 times baked and both times the same thing. Dough (although it is warm) does not rise almost at all. It costs not an hour, but more, anyway As a result, when the HP finishes kneading (before baking) the dough in the bucket does not rise very much. You have to stop work, wait about an hour for the dough to rise to the edges of the bucket, and then turn on the "Baking" program. It seems to me that it does not affect the taste of the bread (well, it is very tasty), but still I would like to understand what is the matter. I am a novice baker, and my HP is not the most "ponty" - simple Saturn. For some reason, there are practically no recipes for this HP on the Internet, as if it does not exist in nature. Please help my grief.
Vilapo
Marisha, I will come to you with thanks for the bread and with a report. I did everything as in the recipe, only baked in the oven
Here is some bread-Soft sandwich bread in a bread makerSoft sandwich bread in a bread makerand a cut. The bread is delicious, soft and the sandwiches are hot
Sonadora
Victoria, let's try to figure it out!
Was the yeast tested, did the rest of the baked goods work well with them? How long is the main baking mode for Saturn? Dough fermentation time + dough proofing (with kneading) - ideally, it should be at least three hours.

Lenusya! What a handsome man! And the holes! And the crumb!
Thank you very much for sharing such beauty! We got a little humpback by mail!
Vilapo
Quote: Sonadora


Lenusya! What a handsome man! And the holes! And the crumb!
Thank you very much for sharing such beauty! We got a little humpback by mail!
: D we first of all snagged her, and so welcome, I will bake a new one ..mail will spoil
VictoriaShov
Marina, good time of the day. The main program at Saturn lasts 3 hours.The actual baking-55 min. That is, it turns out that the dough costs an hour, then the dough "sausage" for 2 hours 5 minutes (before baking). Tell me, you wrote in the recipe that the dough should rise. How much should it rise? about? half bucket? 2 \ 3 bucket? When is it considered that the dough has risen? I still sin on yeast. I tested 2 types of yeast today (warm water + sugar + yeast). It turns out that the ones I used to bake on do not show very signs of life. Now I put your bread on a different yeast. And put the bucket of dough on the gas boiler - maybe the dough is cold. I really want your bread to the soul, I want to learn how to bake it right. I gave my neighbor a recipe. Marish, and one more question, maybe not the topic. Do you use raw yeast? and if so, how?
Sonadora
Victoria, at a temperature of 25-27 degrees, the dough increases by about two and a half times. 1 hour for dough + 2 hours for dough (+ another 55 minutes of baking) in this case is quite normal, in my opinion. It seems to me that the yeast failed last time, did not work as it should.
Quote: VictoriaShov

do you use raw yeast?
I don't really like baking on pressed (live) yeast. The result is less predictable, and it always seems to me that the finished bread smells like them, and they still need more time to work.

Lenochka, Thank you!
VictoriaShov
It turns out that yeast really failed. Last time I baked bread (sorry, my daughter has nothing to take a picture with), the dough has really increased by 1.5-2 times. But .... now the new problemma-HP refused to knead the dough. I understood that the dough was heavy for my baby. I will raise the dough - the "mixer" is spinning, if I lower it, it does not spin. I tortured her, tortured her, somehow mixed her, then took out, baked her in the oven. In general, Marish, I understand everything with this bread, I will definitely bake, only I will reduce everything by 2 times. Thank you very much for the recipe and for the clarification. Girls on the forum! I highly recommend the author.
VictoriaShov
Oh, what a pity that there is no fotik. I baked this bread again today. Everything turned out wonderful !!!! Standing now, cooling down, handsome. I made only one change: when I added all the other ingredients to the finished dough, I added flour not all at once, but gradually, and helped my baby with a silicone spatula. Finally it worked out! We already know the taste of this bread, but now it looks like, at least for an exhibition! Many human thanks to the author !!!
Girls starting bakers! In no case do not despair, if something does not work out, rummage and rummage on the Internet, somewhere you will still find answers to your questions. Good luck to all of us!
VishenkaSV
This is the first time I baked bread in dough using this recipe! It turned out very smoothly, and most importantly, it was very tasty .. This bread reminded me of the taste of brioche bread, so tender and tasty ... The only thing I used to call it when I needed to sprinkle seeds ... but nothing, next time I'll try. Thank you very much for the recipe. I think that this bread will be a frequent guest on our table.
Sonadora
Cherry, Svetlana! To your health! I am very glad that I liked the bread!
zina
thanks for the recipe, it turned out great bread, neither add nor subtract
Sonadora
Zina, to your health! I'm glad I liked the bread.
Anka_DL
Manyash, : friends: I'm visiting with bread
I decided to take a break from rye and sourdough bread, I stopped there. It turned out beautifully, so light, tasty and unusually sweet (in the sense that without sourness), just like a bun
Thank you for the recipe and the plus sign

Soft sandwich bread in a bread maker Soft sandwich bread in a bread maker
Sonadora
Anya! How fluffy! I'm very glad that you liked it!
Quote: Anka_DL

I decided to take a break from rye and sourdough bread, I stopped there.
And I can't get to the starter cultures.
Anka_DL
Do you want me to give you mine? And then I got tired of feeding her already sometimes it seems to me that it is easier for my husband to cook than to pacify her appetite, so that she is alive and well
Sonadora
Quote: Anka_DL

Do you want me to give you mine?
Better tell me, how do you keep it? In the refrigerator + 2 + 4, but for the sourdough you need 8-10? Where can I get them?
Anka_DL
measure the temperature on the top shelf of the door, it should be warmest there.
But I keep it without a refrigerator at all. This is possible (and it seems to me better), although you have to feed more often.
It's okay that we've started off topic here.Fortunately, you are the author, otherwise you would look around in anticipation of the arrival of the moderator
Sonadora
Anya, thank you!
Poljana
I think I found something that I will bake tomorrow.
lungwort
Marina, today I baked your bread. I liked it very much! Delicious, lush. But I made a mistake - I missed the time to grease and sprinkle the tops of the bread. But even without sprinkling, the bread is good. Thank you !: girl_romashka:
0o0o0
Tell me, please, as I understand you have a Panasonic SD-255
Baking mode - basic (wheat bread) takes 4 hours?

temperature equalization: 25-60 min
kneading: 15-30 min
rise: 1 hour 50 min - 2 hours 15 min
baking 50 min

I have a Panasonic SD-2501, it also costs half an hour and then starts to knead .. then, after the dough suits me, just turn it on as I usually bake and wait for a delicious bread?
Sonadora
Anna, if the temperature equalization now takes 30 minutes, then you can knead the dough in the "dumplings" mode, for example, leave it for half an hour, then add all the other ingredients and select the main baking mode.

Natasha, sorry, I overlooked your answer! I am very glad that you got the bread and that you liked it!
Taia
Marina, thanks for the recipe. Delicious bread turns out! At first I didn't want to bother with the dough, but then I realized that it was not at all difficult, and the bread itself was worth it.
Sonadora
Taia, to your health! It's great that I liked the bread!
Quote: Taia

At first I didn't want to bother with the dough, but then I realized that it was not at all difficult, and the bread itself was worth it.
Hurrah! A new addition to the regiment of lovers of dough bread!
Fragolina
Here is mine Soft sandwich bread in a bread makerSoft sandwich bread in a bread maker This is not the first time I am convinced that your recipes are simply great and so delicious. We diminished half of the loaf for suppers, and almost all the rest of the remaining husband with nutela and milk And how can we save the figure ?? And my baby (she is only a year old) loves my mother's bread. Thanks again for the great recipe
Sonadora
Tanechka, nice bread turned out! What a waist there, when such a lacy crumb and a humpback with sesame seeds! It is very pleasant that the whole family liked the bread! Good health to you!
Lily_spring
Sonadora, thank you for the recipe for such a wonderful bread. It turned out just handsome! Openwork, tasty, smooth! Finally I found a recipe for delicious white bread, very much like the store Harris! What you need!
And I didn't even dream about this, I wanted at least just normal white tasty bread, before that everything turned out to be something dry and tasteless. I didn't take a photo, it's flawless.
On my own I will add: for my Moulinex OW240E Pain and Delices bread machine I chose "French bread" mode, program - 6, weight 750 gr. Duration 3 hours, including baking - 55 min.
Sonadora
Lily_spring, thank you very much for your feedback. I am very glad that I liked the bread.
eye
Manechka, tell me, pliz, for baking in the oven:
after kneading (fresh yeast):

_ lifting 2 hours with one workout,
- proofing 45? 60? min,
- baking 200 with convection 30 min. roughly.
It's like that?
I just saw the recipe, I was interested)
Sonadora
Tanya, yeah, that's right. Proofing for about 60 minutes, I guess.
Also bake in the oven tomorrow? Infected.
Legorda
Manya, oooh it's delicious! Highly! God, how can you resist and not gobble it up right now?
The most airy bread that I have made.
Sonadora
Legorda, to your health! I am very glad that I liked the bread

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