French bread with pine nuts

Category: Yeast bread
French bread with pine nuts

Ingredients

Wheat flour, premium 400 g
Wheat bran 1.5 tbsp. l.
Fast acting yeast 1.5 tsp.
Egg 1 PC
Milk 3.2% fat 60 ml
Warm water 170 ml
Powdered milk 2 tbsp. l
Peeled pine nuts 3 tbsp. l
Salt 1.25 tsp
Macadam nut oil 1 tbsp. l.
Spice 0.5 tsp

Cooking method

  • The recipe is taken from the package of flour "French trick for a bread machine" (Fine wheat flour for baking homemade bread GOST R 52189-2003, manufactured by ZAO "Kombinat Khleboproduktov Starooskolsky", stamp "Recommended by the manufacturer of bread machines PANASONIC" on the flour package). The recipe seemed interesting. I quote as in the original:
  • Put yeast, sifted flour, bran, Provencal herbs, milk powder, salt into a bucket of a bread machine. Lay out the pine nuts. Mix milk with water. In the corner opposite from dry yeast, break an egg, gently pour st. a spoonful of macadam nut oil and a mixture of milk and water. Put on the "French bread" program, after 6 hours remove the bread from the bucket, put it on a wire rack or a wooden board, cover with a terry towel and let it rest for an hour. French bread with pine nuts

The dish is designed for

700 g

Time for preparing:

15 min + 6 hours

Cooking program:

French bread

Note

I baked this bread, I'm in a hurry to write down the recipe, because on the bag of flour it is already half worn out. Macadamia nut oil has been replaced with pine nut oil, but in all other respects it was done in accordance with the original recipe. The bread turned out with the signs of a true "French" - a thin, crispy crust with a bright nutty flavor, fluffy crumb, [url = https: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/90804/P1040423.jpg]French bread with pine nutsslightly stringy, the holes are very large, nuts add sophistication. French bread with pine nutsFrench bread with pine nuts

Admin
Usually we bake bread, and only then after testing "taste and color" we post the recipe on the forum. Otherwise, it turns out more that you advertise the text from the flour packaging, then such a recipe has no place on the forum

And how did the bread turn out? It's time to put up a photo and share the crumb!
lenok001
The bread came from the category of "Ideal" - with signs of a Frenchman - the crust is thin and crispy, the air-perforated crumb stretches a little, the nuts give a sweetish taste (there is no sugar in the recipe!). I managed to take a picture, in the evening I will post a photo (in the morning I could not, I put it in the night, I just admired it - I have to run to the service ...). Tanya! Of course, I accept the reproach that I first laid out the recipe, it was just that the combination of whole milk, dry milk, and herbs in the recipe seemed very interesting (by the way, by the way, they do not crush in taste - so, somewhere on the horizon there is a spirit). And she wrote about flour in such detail so that it was clear which analogue to use to reproduce the recipe, if anyone is interested in it ...

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