mamusi
Nika, the bun here is soft and tender. Be careful with flour!
I wrote in that thread: in my opinion, cumin is superfluous here!
This is not black rye bread ...
But a matter of taste ...
SoNika
Margarita, thanks, he loves with dobaFkami let him chew with caraway seeds and sesame seeds
Waist
Nikusha, the bun in this recipe should not be tight so that it is tender, and the yeast is designed for a soft bun.

I also can't imagine caraway seeds in this bread. But it's a matter of taste, suddenly you like it.
SoNika
Natalia, Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker still warm, fragrant, caraway seeds gathered in this bread at the bottom, and sesame seeds on top. NaTali, in my opinion I found my bread. I rarely eat it, a crust to try, and then I even overeat warm! MMM Yummy.
Waist
NikushaI'm glad that Rita and I helped you find your favorite bread
Peks with pleasure and health!
ksyusha1997
Girls, is this bread crumbling badly?
Waist
OksanaThis bread crumbles very little
SoNika
Thank you Less French crumbles, but softer.
And I’m not me ... if I don’t witch a thread, on a spoon b. honey
ksyusha1997
Great, you must try it then! And then I decided to transfer my son from the store loaves to my own, then I don't eat white, I bake myself exclusively Borodino. So I baked it, there was a recipe before him called baked for sandwiches. Everything is fine, but for two days I did nothing but sweep and walk, regretted it a hundred times. I want something wetter!
SoNika
Oksana, yes, I'm already tortured with crumbs ...
Waist
This bread itself is good, but after reading the reviews and imagining the effect, today I baked (for the second time) this bread with the addition of Tang Zhong (Japanese brewing dough).

The first one turned out like this, the dough was tight - the loaf is crooked and low

Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker

Second

Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker

I added water and overdid it, so the roof turned out like this
Bread with the addition of Japanese tea leaves - juicy, more tender, stretching / "rubbery"... And on the second day it is softer than according to the main recipe.
In front of the board is a pile of crumbs from cutting a loaf in half with a serrated knife. Only the crust crumbled.
The basic recipe bread crumbles a little more.

This is a 400 g loaf of flour.

All ingredients are prepared in advance.
Sifted all the flour and from there for Tang Zhong took in a small ladle 20 g flour... Measured 100 g of water in a separate cup.
I added 1/3 of water to the flour - stirred well until smooth so that there were no lumps. And another 2 times 1/3 of water, stirring until smooth.
I put this mass on fire less than average.
Before the process of constant stirring of the tea leaves, I kneaded the yeast with sugar in a bucket.
When the tea leaves began to heat up, it constantly interfered and brought it to 65 * C. NOT HIGHER !!! This is the whole point of juiciness and tenderness !!!
I set aside and poured in the serum required for the recipe, that is, I got a warm liquid, as needed in the main recipe.
Everything, further as usual - the liquid was poured onto yeast, oil, etc.
In the process of mixing, I added water.
Mode - Basic.

If you are comfortable / habitual / correct to start with dry ingredients, please. At the bottom is salt, on top of flour, yeast mashed with sugar, liquid and oil.

SoNika
Natalia, need to try
fffuntic
Girls, you bake as you want, but at least once try the pure taste of Natasha's bread on scented olive oil and non-acidic live (that is, unboiled) whey, the only thing is that, if the refrigerator is not very cold, instead of boiling water, it is better to manually heat up to 35 degrees. So save every bacterium



Posted Thursday, 16 Mar 2017 5:56 pm

Girls, this is what I mean.
Until now, I did it on the usual cheap olive. And then they brought me a fragrant and very tasty one, and I tried it on it.And I liked the horror.
I understand that the tastier the butter with whey, the more masterpiece the result.
Waist
Quote: mamusi
To wheat flour added 1 with a slide spoon c / z and 1 spoon of rye.
Margarita, I followed ... I added a table of whole-grain rye and a table of whole-grain spelled / spelled (which I found at home) to the wheat flour. I reduced the serum to 100 ml and increased the total volume of liquid a little (I adjust to the new stove). Inferno in Basic mode. The bread turned out to be delicious, higher than the basic version. The husband immediately noticed and appreciated it.

And my receptors have been striking something lately To starve them with hunger for a day or so: girl-th: They don't care about EVERYTHING



Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker

Something dragged on my "grinding" with a new stove. I cannot fully understand



Rita, thanks for the delicious option!
mamusi
Waist, Natasha, how glad I am that I liked this option!) Handsome in the photo!
And make friends with the stove, I think ~ give time!
I will always adapt to new devices!



Added on Tuesday 21 Mar 2017 12:59 pm

Quote: fffuntic
Girls, you bake as you want, but at least once try the pure taste of Natasha's bread
I baked so many times!) And now I often do it.
And my own version when I bake ~ I don't change anything from Natasha ... only a spoonful of rye flour and a spoonful of c / h ... this is when you want light gray!
And always in good Olive oil ...
marinastom
I, too, do not like whatever I try, in the end, again I return to Natasha's "baby". Now I add a couple of tablespoons of wheat bran.
SoNika
Waist, now I want to try your version with "tea leaves", with central locking and 1s, how much liquid to take then?
Waist
Nika, I baked a loaf of 400 grams of flour: first, I poured whole grain for weighing, and added wheat to 400 grams. From there, I immediately took 20 grams of wheat into a small saucepan for TZ brewing. I sifted the rest together.
The prescription liquid increased by 1 tbsp.


Posted Thursday, 23 Mar 2017 2:25 PM

For brewing, I took 100 grams of water from the total amount of liquid. That is: 20 grams of wheat flour and 100 grams of water.
SoNika
that is, we take into account the water for brewing? Nataliya.
Waist
Nikusha , all the liquid according to the recipe + 1 tbsp, this is together with the water for brewing
For brewing, take 100 grams of water from this total.

PS: Sori, I'm slowing down something today ... I can't figure out how to write it more clearly
SoNika
Natasha, thank you, ran away, refilled, then I'll look at the bun. I have a bummer, I just tuned in to strictly according to a proven recipe and samples, but "Makfa" is not .. I bought some "Oladushkin", on the advice of the sellers, it curls up into lumps without breaking and the temperature jumps right away when cooking ... strange , so, I think what happens? I replaced it, gr 80 for 1s + 30 g. CZ, I'm waiting for what will be baked ...


Added Thursday, 23 Mar 2017 3:52 pm

Natasha, are you there?
I have a kapets! For 480 g of flour + 20 for "tea leaves",))) We measure 240 ml of serum from the refrigerator and add 120 ml of boiling water to it)) I had less serum, but the volume took 260 ml. After your advice, I added another 100 to 360 ml. Are you snug? I heard that it was knocking, I decided to add oil and I precipitated Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker, I began to add flour, nothing works .... I pulled it out, kneaded it with my hands, adding, judging by the package of flour, another 260-270 gr !. I added another 1 g of yeast, sugar and salt, having collected a bun, I don't understand anything !! , what buit now, what kind of loaf by weight will it be? checked the measuring cup, everything is normal, maybe the scales are lying? The flour is strange, the color is incomprehensible at all ... gray-brownish ..., not white. I see that the kolobok is asking for more flour, but let the roof collapse in the ray (as the people write) than he will run away from HP Can he cut it in half?


Added Thursday, 23 Mar 2017 7:00 pm

Everything is late to rush, divided into 2 parts, one is already ready:Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker
it turned out yellowish, with a grayish tinge, delicate dietary taste ... Nat, what was that? 360 ml. water, and in the end 2 loaves ..., it is 760 gr, the second is 580, but for the 2nd low top and white ... 30 minutes were not enough. baking, as then in French.



Added Thursday, 23 Mar 2017 10:09 PM

now I will subtract this volume of liquid.
Waist
Nikusha, I didn't see yesterday that you had such an epic here

If you change at least something in the recipe, you need to track it for the first time for specific ingredients and fix / write down / remember the result in order to bring it to the desired one.
You had a different flour, so you had to track and adjust exactly for this flour, adjust the liquid and yeast for 500 grams of flour.
Since you haven't baked it yet, it would be better to bake simple bread to assess the properties of flour and adjust it, that is, even without TZ.
Quote: NikaVS
delicate dietary taste ...
Your salt, sugar and yeast are taken at the rate of 500 grams of flour, and with the addition it turned out to be almost 800 grams.
Quote: NikaVS
in the end 2 loaves ...
The maximum amount of bread in our ovens is from 600 grams of flour, but you got almost 800. So it's good that you divided, otherwise the bread would have nowhere to grow
Quote: NikaVS
but for the 2nd low top and white ... 30 min was not enough. baking, as then in French.
You didn’t understand that. Did you only bake for 30 minutes? Is it baked inside?



Added Friday 24 Mar 2017 01:38 PM

What a beautiful color it turned out And the view is quite worthy
SoNika
Natalia, when I mixed flour, I added salt, sakh. powder and dry. yeast, all by sight, quickly.
She baked on the 12 - baking mode - 30 m. A little.
Waist
Nikusha, so in the same place, on the 12th mode, the time is adjusted. Basically, all modes are designed for baking for 50-55 minutes, less often longer, only the fast one bakes for 35-40 minutes, and that is probably due to the increased temperature.

In any case - the bread turned out and you had a new experience

SoNika
Natasha, well, how do I know this ...? I saw the regime and chose everything, really thoughtful .., but you yesterday, something was not there ... I poked it and that's it. Natasha, at the service they also said that you already treated us to this, in short, as I wrote yesterday, it turned out French crunched !!!
Waist
Everyone liked it - that's good!
Quote: NikaVS
Natalia, when I was mixing flour, I added salt, sugar. powder and dry. yeast, all by sight, quickly.
And I don't know how ... I need to count everything ... in grams, milliliters, millimeters ...



Added Friday 24 Mar 2017 7:41 pm

No, well, of course, if I have to, I'll do it, but for now there is no need - I am counting everything, re-measuring ...
SoNika
Natalia, you can do it ...
Masyusha
Natasha, came to report. I just baked bread, just 5 minutes ago.
Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker
The photo is not very good, because it is already dark. But it is clear that the bread has risen! Do you remember that on some topic they discussed that this recipe does not work out a bun and the girls add flour. I declare that there was no kolobok, as in the section about kolobok. Rather, there was a bun and underneath there was a well-spread dough. Made strictly according to the recipe. Since I bake this bread all the time, I moved forward to do other things without worry. Baking on Diet, as always. The result is the same as always! Thank you for this bread!
mamusi
Quote: Masyusha
Baking on Diet, as always.
And I do it on the Basic, I often do on the pre-mix "Pelmeni" + Basic and did it in French, but I haven't done it yet on DiEtichesky! Need to try!
Waist
Elya, what a pretty bread turned out, and just, really!?!?
Quote: Masyusha
Do you remember that on some topic they discussed that this recipe does not work out a bun and the girls add flour.
It was such a flour that was caught there, so they did not overcome it. Normal bread was baked from another flour
Rita, I also haven't tried to bake it in Diet, but in French with a decrease in yeast - yesterday It turned out super
marinastom
Quote: Waist

in French with a decrease in yeast - yesterday It turned out super
consistently excellent result !!!
mamusi
Quote: marinastom
consistently excellent result !!!
... and without the classic kolobok ...
Hello Marisha !!!
Ira Doka
Natalia, I want to thank you for the wonderful recipe! The whole family liked the bread. I put everything according to the recipe, only oil, add our vegetable Kuban, I don't track the bun, I put the ingredients with a delayed start. At 6 in the morning I take out the bread, by the evening there is nothing left. Yesterday I put it on 500g. flour.
Natalya, tell me how much yeast to put for the Frenchie?
Waist
Irina, I am glad that you like bread, for the health of you and your loved ones !!!

For baking this bread in French" mode using half the yeast norm, that is, for a loaf of 500 grams of flour - 4 grams of fresh yeast.

Bake with pleasure!




Quote: marinastom
baked in French mode
Marishik, thank you! From time to time I bake this bread in its original composition, but as a low-yeast one on the "French" mode, with your submission He is simply wonderful This diversifies the taste of the same bread that my husband always demands: there is

mamusi, Rita, yesterday I baked your version: 15 grams of whole grain rye and wheat flour, and ordinary bread up to 600 grams all together. It always turns out great with a rich taste.

Here is a large loaf of 600 g flour. Mode: "Basic", crust: dark.

Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker Sori, cut ... ate it

Thanks for your option! These 2 tablespoons of CZ flour make a tangible difference

Well, in general, here are three options: basic, low-yeast and with the addition of other flour Husband is happy! And even more so, all this is delicious to me, and I can change the options, to different dishes, well, or if I feel that I am tired of it.
Lagri
Quote: marinastom
It turned out super
consistently excellent result !!!
I join !!! Waist, Natalia, the recipe is excellent! I use it all the time. I bake, mainly from 400 g of flour. Thank you!
mamusi
Quote: Waist
mamusi, Rita, yesterday I baked your version: 15 grams of whole grain rye and wheat flour each, and ordinary bread flour up to 600 grams all together. It always turns out great with a rich taste.
That's what I thank me for, I don't understand!
The recipe is yours, Natashik!
And my husband adores him, as does yours.
With c / z flour, it turns out like such a light grayish bread.
And on Franz ... I am silent
!!!!!!!!))))))))
Masyusha
Natasha, I'll come to you with another thank you! For a year and a half I have been baking only your bread, my other husband does not recognize That there has never been such a thing that bread did not work! It seems that there is no kolobok, but the bread never fails: girl-yes: This is the secret Well, the photo report
Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker
Waist
Elya, to your health !!! Glad you like the bread!

And there is no secret. The balance in the recipe creates the conditions for the result:

serum - serum improves the development of gluten, which gives elasticity / rubberiness;
soft dough - allows you to knead and stretch the gluten well, which makes the gluten structure tender, but at the same time elastic;
whey + butter + pressed yeast - give flavor;
the balance of ingredients - finally everything "marries", so that kneading and raising the dough fits into the program. At the same time, the dough ripens to the desired level and does not overshoot.

Balance for bread maker: flour-liquid-yeast-HP program ! It is important to consider everything!

Bake with pleasure and health!
Masyusha
Natasha, thanks for the explanation Yes, at first there is no kolobok at all, but in the end, as the gluten swells, there is already a soft kolobok
And to me only on you
Waist
Elya, over time we here understood what was the matter - "in the hat" - in everything! including the softness of the kolobok

Peks with pleasure!

A satisfied husband is important and a lot for a wife
Mine also does not recognize other breads

Anyutok
Yesterday I decided to bake this bread. I crumbled the pressed yeast to the bottom of the bucket, put it on the scales, started pouring flour, and the battery at the scales sat down. I had to pour everything out, measure it out with a measuring jug, the yeast eventually mixed with flour. I decided not to put on a delay, bake right away. Bread is just mortality. (y) Here's how Panasik makes excellent bread out of a solid joint?
Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker

There was no serum, baked in water. Program 01, dark crust, size M. Crumb consistency and taste like my favorite with store-bought whey.
Wit
Don't you sift the flour through a sieve?
marinastom
We don't sift either ...

Vital, the main thing is that the bread is delicious!
Natashechka, here I tried again with the changes.
My dear husband, having heard enough about bleaching and other nasty flour of the highest grade, said that we must stop eating this "disgrace" ...
I, an obedient girl, easily agreed. Made half with whole wheat.And, so as not to cheat on yourself, a little bran and a spoonful of flaxseed.
The result, as always, is breathtaking !!!
(Such a redhead turned out, just like me or the Irish ...)
Another Thank you very much from our family !!!
Anyutok
Wit, I sift through a sieve mug directly into the bucket.
Admin
Quote: marinastom
We don't sift either ...

So you are very lucky But when a piece of glass falls into the finished bread ... it will not be laughing
It's easier to find 30 seconds of time to sift through flour than to suffer, torment and swear later.
marinastom
That's how it is, but ... thought is material, if you think about something bad, it will happen. And vice versa...
IMHO
Admin
Quote: marinastom
if you think about bad things, it will happen. And vice versa...

And I did not think about the bad until a piece of glass was in my mouth As I did not damage anything, it remained a pleasant surprise
Now I'm just sifting flour, I'm not lazy ... it has become for some time, even in pancakes

God protects the caretaker If you think in advance about what may happen, and through your own fault
Waist
Quote: Anyutok
Bread is just mortality. Here's how Panasik makes it - excellent bread out of a solid joint?
There was no serum, baked in water. Program 01, dark crust, size M. Crumb consistency and taste like my favorite with store-bought whey.
Anya, you have a straight bread adventure turned out And unexpectedly out of the blue - like a favorite from the store. Write down the recipe (mix yeast with flour ...)

Quote: marinastom
Natashechka, here I tried to do it again with changes.
... Made half with whole wheat. And, so as not to cheat on yourself, a little bran and a spoonful of flaxseed.
The result, as always, is breathtaking !!!
Marishik, uhhhhh, I'll put one like this now. Just everything is there. You bake it like that in "French" mode?

Quote: Wit
Don't you sift flour through a sieve?
I always sift flour for everything, not thinking about the bad or the good I like the process, I like to watch and feel how flour becomes lush, pliable, beautiful ... I even smile in the process I sow in a separate bowl, and many times in a row , for any baking, and then add where I need.
But I, too, try to adhere to the rule of life "God protects him," in everything possible.
marinastom
Natasha, yes, and I bake in French.
Three modes "work" in my oven: French, Pelmeni and sometimes Pizza ...
Wit
Admin said everything for me. And I showed sand in a sieve for a long time here

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