Fruit Yeast Bread with Apricot Puree

Category: Yeast bread
Kitchen: ukrainian
Fruit Yeast Bread with Apricot Puree

Ingredients

Dough (pre-enzyme)
fruit yeast 85 grams
wheat flour 85 grams
sugar 1 tsp
Dough
Dough (pre-enzyme) whole
semolina 2 tbsp. spoons
apricot puree (100 grams of apricot) 40 grams
water 150 grams
vegetable oil 1 tbsp. the spoon
wheat flour / grade 370 gram
salt 9.5 grams
wet yeast (dry) 3 (1) gram

Cooking method

  • Opara
  • Fruit Yeast Bread with Apricot PureeFruit Yeast Bread with Apricot Puree 10-12 hours before kneading, mix all the ingredients, cover with a foil with holes and put in a warm place.
  • Dough
  • Wash apricots, free from seeds.
  • Put in MV at full capacity (4 minutes).
  • Purée. Allow to cool.
  • Crumble the yeast (wet) into flour or (dry) mix with flour. Add semolina.
  • Add sugar, water, puree to the dough.
  • Put dry ingredients in wet ingredients.
  • Knead until flour is moistened.
  • Turn off the combine. Leave the dough for 10 minutes.
  • Add oil and salt.
  • Continue kneading for another 12-15 minutes.
  • Fruit Yeast Bread with Apricot Puree The dough is not very soft, does not stick. We put on fermentation. Fermentation for 90 minutes. Stretch-fold once in the middle.
  • Fruit Yeast Bread with Apricot PureeFruit Yeast Bread with Apricot PureeFruit Yeast Bread with Apricot Puree Dough at the beginning, middle and end of fermentation.
  • We form bread of any shape.
  • Proof on paper, seam down, 60 minutes.
  • We make incisions.
  • Baking on a stone at a temperature of 240 degrees.
  • We heat the stone together with the oven.
  • After 10 minutes, remove the steam, reduce the temperature to 180 degrees. Briefly ventilate the oven.
  • We bake until ready. I still have 25 minutes.
  • We take it out, let it cool, cut it and absorb it!
  • Here's what happened:
  • Fruit Yeast Bread with Apricot Puree
  • Fruit Yeast Bread with Apricot Puree
  • Fruit Yeast Bread with Apricot Puree
  • Fruit Yeast Bread with Apricot Puree
  • Fruit Yeast Bread with Apricot Puree
  • Delicious bread!

The dish is designed for

1 roll

Time for preparing:

3-3.5 hours

Cooking program:

harvester, oven.

Note

Fantasy bread.

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Fruit Yeast Bread with Apricot Puree

lettohka ttt
Wow, I'm the first !!!!!! What a wonderful bread !!!!! And the crumb ....... mmmmm Angela, Thank you !!! The bread is just a miracle !!!!!!! :-) :-) :-)
ang-kay
Natul,you and the most oo-huge piece, a hump of milk!
MariS
Well done, Angela! Your bread cannot be confused with anyone else's - you can feel the style and skill!
It's time for you to open your gallery of breads. Has accumulated so much !!!
Anatolyevna
ang-kay, Angela, Very nice bread! Such a cut, crumb. Awesome delicious. How lucky your household is. Every day it is tasty, healthy and beautiful!
ang-kay
Marina, Antonina, thank you, dear, for the kind words!
Quote: MariS
open a gallery of breads.
And where is this possible? I could have thought. You'd better find a sponsor
Quote: Anatolyevna
How lucky your household is.
Imagine, they even know about it.

I tell them about it every day (just kidding)

Thank you)))
Elven
apricots !!! my favorite!!!
Angel, well, you are an inventor! Give me a kiss
I will postpone the recipe until better times, otherwise they, infections, cost so much. Buy a little bit, just for food. We don't even dream of preserves and jams
Mikhaska
Angela! Another wonderful bread! It seems to me that even his crumb has an apricot color ... Or is it because the name contains an apricot. Do you feel the taste of apricot? Wonderful photo!
Albina
Angela, there are no words to express my admiration In a live bread in general, probably wonderful. If you bake this, then you don't need buns.
ang-kay
GIRLS!


🔗
ang-kay
Quote: Mikhaska
apricot crumb
Yeah. The color is indeed apricot.
Quote: Mikhaska
Do you feel the taste of apricot?
No. There is very little mashed potatoes. Tried more, sour.
Quote: Elven
Give me a kiss
Quote: Elven
they cost so much
And under our feet are lying on the streets.
Quote: Albina
then you don't need buns
And the buns must be! I don't live without sweet pastries

It's time to go on a diet. but reluctance

Although if bread with fresh honey ... mmmm-class!
Elven
Quote: ang-kay
And under our feet are lying on the streets.
Are you kidding me, right? And we only have dust under our feet ... But this year you don't need mushrooms at least obliquely? And then let's change
ang-kay
Lenchik, to each his own. Some have apricots, and some have mushrooms. We have, but I do not collect. So come on, I'll take it with pleasure
Elven
Quote: ang-kay
Lenchik, to each his own. Someone has apricots, and someone has mushrooms
Yes. And someone has neither one nor the other
Quote: ang-kay
So come on, I'll take it with pleasure
ladnomarina
Fruit Yeast Bread with Apricot Puree With applesauce. Brought thanks to Angela. As it cools down, I will bring in a cut
ang-kay
Marina, I'm glad that everything worked out. The bread is beautiful. I'm waiting for the cut and impressions of the taste)
ladnomarina
Fruit Yeast Bread with Apricot Puree
ang-kay
Marina, not very visible, but in my opinion fluffy. Everything worked out)
ladnomarina
Thank you, delicious, baked, but a trace of salt. times 1.5 tsp, mine said unsalted. I will repeat .. The bottom undermined a little
ang-kay
Marina, maybe not enough for proofing, if the bottom burst. Although, judging by the rezrez, it even stopped a bit. I am tormented by vague doubts that you did not bake it with steam?
ladnomarina
I have an Electrolux with steam. I pour water on the bottom before baking




Does it undermine? Interesting. No fruit yeast undermined
ang-kay
Marina, the steam prevents the crust from taking over quickly, which promotes the growth of the bread. If it grabs with a crust, then there will be tears. If my memory serves me, then in this oven the amount of steam is regulated. Steam is also needed not only for the bread to grow well in the oven, but also for the color, thickness and softness of the crust. Judging by the color, as far as I can tell from the photo, the pair is small. Is there a stone?
ladnomarina
There is no stone. She baked it on a hot pan, covered it with parchment in the middle. Water 150ml, but when planting bread, steam came out. There was still a little water at the bottom
ang-kay
Don't understand about steam? Do you pour, then plant the bread? But the opposite is necessary. You sit down, quickly pour boiling water and close it.
ladnomarina
And I am the opposite. I did it according to the instructions for the oven, but it can be seen wrong. Includes top with bottom. And my steam turns on later, but only with a ring shadow. We must try it anyway.
ang-kay
Marina, study the instructions. It means that you need to bake with this ring shade and steam to the maximum. Is there a reservoir there? And from there steam comes, if I understand correctly. She planted and gave steam at once. If I understand everything correctly and this is possible, then there is no need for water in the pan. You have a stove, my blue pipe dream! Make friends with her. And so many problems will disappear. Everything can be done easier. Take a cast iron gosyatnik, heat it up with the oven. Remove the lid, transfer the bread, close and bake under the lid for 15 minutes. Remove the lid and bake until tender. This is my favorite and best method. But she stopped using it for reasons of economy. You can't put more than one bread into the oven. Expensive. Therefore, I always bake two, and three molds. You have a wide oven. Two Kikomara goslings will fit you, if you haven't misplaced the name. Look if you're interested.
For clarity. I was doing an experiment. The dough was divided into 2 parts. Shaped. She gave a proofer. I planted two breads on a stone at the same temperature in one oven at once. She covered one with a cap, and the second was baked with steam. Can you see the difference? What was baked with a cap?
Fruit Yeast Bread with Apricot Puree
ladnomarina
Yeah, left fuzzy with steam. I also want under the hood. I have 5 liters. a cast iron cauldron with a flat bottom and a frying pan lid. I'll try to put it on the lid and cover it. It is tall if planted inside. And the oven without dosed feed is simpler. There, the depression at the bottom is round, 30 centimeters in diameter. You pour water into it. When you turn on the ring heating element, you can press the steam button, and the bottom is heated with water




Fruit Yeast Bread with Apricot Puree
ang-kay
The left one is under the hood, and the right one is just with steam.
Here's what you need. You warm everything together. Drag the bread on paper onto the lid, and cover it with the goose maker itself.
ladnomarina
Yeah, I'll do an experiment the day after tomorrow. And then I baked it for 2 days

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