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

[Pity]

Pity, Irina, I didn't follow the kolobok, as I set it for the night with a timer delay of 4 hours. If you do not deviate from the recipe, then you do not need to follow

Hello!
Thanks for the recipe. We have been baking bread for a long time, now in a bread maker (we have 2501 models).

Your bread was baked yesterday. The proportions are strictly according to the recipe for a medium loaf (400 grams of flour), without any additives. Plain baking flour of Stary Oskol m / c., Pressed yeast, whey (190 ml. Cold water and 4 tsp. With a slide of thermostatic acidophilus), olive oil.

And now Emotions))) Super! Our main taster here is a 12 year old son. This generation now has little to surprise with food, but eats a loaf - says the Best))

Well, and my comments. I have not cooked) local) Italian bread, but what it is, I can roughly imagine. IMHO - bread according to your recipe should be different. For those who remember the USSR, the taste of this bread comes from there - a tall rectangular loaf, a crispy crust and a "rubbery" spongy crumb. This white bread was prepared in the countryside in a central bakery and then transported to shops in the surrounding villages. In an average statistical city then ordinary loaves were sold)) for 25 kopecks)) from a local bakery).
In general, Thank you for the given Magic. Let's cook.

About olive oil. Under the Soviet Union until the 90s (from memory) there was no refined vegetable oil in the villages by default. Only cold-pressed sunflower seeds ("lean"). And there was bread)) I think it is unrefined vegetable oil that should react with whey, so that the crumb and crust get such a texture.
So let's try to add sunflower, but from the past experience in a bread maker, somehow it didn't go up well with unrefined sunflower.

And the question: Have you tried to cook this bread with dry yeast?
Thank you.

And now Emotions))) Super! Our main taster here is a 12 year old son. This generation now has little to surprise with food, but eats a loaf - says the Best))

Oh, how wonderful !!! The baby was pleased !!! I am VERY glad and grateful for your feedback!

You are certainly right, unless in a country where there is a wonderful oil, they would bake with olive
Why do I use olive oil? Because I tried to bake with the local unrefined sunflower oil and we all didn't like the taste in the bread: girl_sadMaybe the products are different, or maybe our tastes have changed

I think it is unrefined vegetable oil that should react with whey, so that the crumb and crust get such a texture.

I often feel an acute lack of knowledge in the field of food chemistry. I’m so sure, just try and analyze by the result

And the question: Have you tried to cook this bread with dry yeast?

I tried it, the texture is different, more crumbly, the bread crumbles and it tastes different.
Please write, if you change something in the recipe, what result will be obtained. It's always very interesting to me




Porosity can be easily adjusted: a little more water - there will be more porous bread, generally airy that you can eat everything alone; less water - there will be denser bread.

I will, I will unsubscribe in milliliters

Successful bread to all!

Hello everyone again! ))

On a chatterbox with sourdough (acidophilus ended), the authentic bread naturally did not work out (.)) T. That is, it rose very, very much, but ........ there is a crust, but no holes. And the crumb is not the same.)
And I'm already used to it)

Can I get in? ..
Natasha, friend, let's think about how to help me.
I keep trying to bake your bread (well, or close to it) in French. The long detuning is captivating, just for a small amount of yeast. But, if the oven is on the machine, it stubbornly "overcooks" the crust. The taste and crumb are amazing, but the crust is quite brown. Sugar only 1.5 tsp. True, the last time I was completely on kefir, because it had to be urgently disposed of. Is that why?
Previous baked with an interruption 10 minutes earlier. All OK!

[marinastom]

marinastom,
Marish, for the penultimate time I did not have whey and did not want to talk about anything. "I did it just on water and !!! the crust was fried less. Of course, the bread turned out different: the taste and structure changed.

Marish, well, on this program, only pull out 5 minutes earlier, I did not fry it once.

You can also try on Italian, where the proofing is from 2 h 25 min to 3 h. The crust there turns out to be thin and light, according to the recipe from the instructions (I wrote somewhere in the subject, I'll look). On Mainly total time mode 4 h 5 minand on Italian - 4 h 30 min.

On a chatterbox with sourdough (acidophilus ended), the authentic bread naturally did not work out (.)) T. That is, it rose very, very much, but ........ there is a crust, but no holes. And the crumb is not the same.)

Thank you for sharing! We will know

And I'm already used to it)

So fast ?

Nope, Natasha, it won't turn out Italian, but I have a Russian version of the stove.
Well, you have to dance. And how well it all started ...

Natasha-ah, it's just some kind of brainwash !!!
In the morning I put on my, now the most beloved, eighth mode, asked my daughter to take out five minutes earlier and voila !!!

Now I swept away a chunk with milk, I remembered everything ...
May God grant you all health and everyone!
In a whisper. Still, the pictures are transferred here sucks ...

[Marina]

Marina, УрААААА

Good health to you, Marinochka !!!
Thank you for your kind words and wishes !!!

Natasha, friend, let's think about how to help me ...

Marisha I found what are you nada how can I help you
I looked at the table of modes for your HP, compared it with the table 2512, and it suits you 04 "Diet"... There the same 5 hours, of which the proofing is 3 hours. Bake there for 50 minutes, should not fry.

Marish, try it, huh!?!?

So there is an hour of alignment ... It's not five. But I'll try anyway, thanks, Natasha, right tomorrow morning.

[Marine]

Marine, Yeah, there is a long alignment, but everything is exactly as in the mode "Low-yeast basic" in the stove 2512. That's why I wrote. I looked at their recipe and yeast there is not half less, but only a quarter.

If "Frenchman" adjust a wonderful program for low-yeast would be

Judging by the table of modes, you can shorten another 40 minutes of leveling, and this will be + 40 minutes for proofing. Can push the bucket into the refrigerator for 5-10 minutes before starting

Try it, I'll wait for impressions.

Judging by the table of modes, you can shorten another 40 minutes of leveling, and this will be + 40 minutes for proofing.

In three years of using the stove, I had two or three cases that the alignment was lengthened, and so strictly according to the first number of minutes. Now the stove is on the windowsill, where it is not hot at all.

Outside the window, minus ten and a single glass unit ...

Or do you think that if you put a bucket in the freezer, then it will level out in less than 40 minutes?

Or do you think that if you put a bucket in the freezer, then it will level out in less than 40 minutes?

No, no, I don’t think so. Sometimes it’s the same for me, so I thought, HOW ...

There was no time yesterday.
I baked it on a dietary one, everything worked out, seemingly pretty. Of course, lower than on the French, but ok and the crust is good.

It so happened that they began to cut only today. The husband eats a sandwich and says, strange, either unsalted bread, or sausage ... I try, for sure: unsalted bread at all! Apparently, I was so carried away by the rest of the ingredients that I completely forgot about salt and sugar.
Here, from extreme to extreme ...

Oh how good! So we got an option in case "when there is no time"

Apparently, I was so carried away by the rest of the ingredients that I completely forgot about salt and sugar.

It happens But still it turned out good
By the way, the bread may turn out differently if you add salt and sugar.

Yesterday, in general, it was an amazing day ... I also got carried away with something and forgot to pour butter Pekla Italian in French mode ... I wanted to bake. I remembered already in the middle of the program, I stopped, refilled, turned on the kneading, and ... SWEATED with a tambourine to the end By the way, the bread turned out to be very light, but I still did not understand why.

[Natalia]

We urgently need to get hold of the serum. Olive oil shrinks the shelf life
I'll make cottage cheese, bake.
Natalia, Thank you

Natasha, by the way, it tasted quite interesting bread. I also have cereals and whole rye flour and olive oil there. Of course, if there was a store, it would only be thrown out, but with your own gourmand ...

[OlgaGera]

OlgaGera, Bake with pleasure! Hope you like it

Of course, if there was a store, it would only be thrown out, but with your own gourmand ...

So now I'm thinking where to put an Italian loaf Throw away the hand will not rise
The husband tried it, asked what kind of bread, and did not eat

PS: Oh! Dry crackers And I'll make "Potato" cake

Well, at worst, you can bread it ...

Yeah, I also thought

[Waist]

Waist, Natasha, thanks for the recipe, I found "my" bread, it turned out to be right to my taste, despite the fact that for lack of olive oil on the farm I replaced it with sunflower oil (but the rest is all according to the recipe)
The sides are a little fried, next time I'll try to choose a light crust. Therefore, so far only a cut

Cuts very well and does not crumble
Thank you honey for the recipe

[Olenka]

Thalia, Natasha, thanks for the recipe, I found "my" bread, it turned out to be right to my taste,

Olenka, I am very glad! To your health!

that in the absence of olive oil on the farm, I replaced it with sunflower

I also recently did it on sunflower, only the taste slightly affected.

The sides are a little fried, next time I'll try to choose a light crust.

Recently I have been exposing the "Average" crust, I do not tell my husband,
and you don't speak

Thank you honey for the recipe

You are welcome, Olenka ! Peks with pleasure!

[Waist]

Natasha-Waist, I'm still wondering how you managed to catch this wonderful proportion? After all, I even easily began to put on a postponement, not worrying that something would not mix up.
Sorry! I can't help it!

[Marish]

how did you manage to catch this wonderful proportion?

Oh, Marishif you hadn’t asked, I myself would not have understood / remembered I sit, remember

Sit down, dear, I'll tell

Compressed yeast haunted me. Often they write that it is better than dry yeast, but I still haven’t tried to figure it out "why" this is what they say. and "died young" in the refrigerator door.
Beloved husband was generally against it. He liked bread according to the simplest recipe from the instructions. It is understandable, even the simplest one baked in KhP is better than the one we bought in the store. Then I somehow baked bread on kefir according to a recipe from the forum - my husband liked it more, but I didn't. Then I baked Elena Bo's "Help Out". Ok, but also not that

I tried to cut the purchased fresh yeast with a thread and freeze it, and then use it piece by piece, I didn't like it. I didn't like it because every time there was a different result. I talked a lot with my husband about using only dry yeast in recipes, but I can achieve something hot, especially since the yeast was "tasty". Before that I bought others

The original yeast quantity was added according to the comparison table. The bread smelled like yeast
In the process of experiments, I realized that bread smells like yeast (any), if they did not have time to ripen.Here the recipe "Help Out" helped. There Warm water speeds up the yeast maturation process. It turned out better, but still smelled a little. It turned out that rubbing with sugar is an activation, I did it - it worked. This is how my bread became aromatic and tastier. This is EVERYTHING for me. If it turned out tastier than the previous one, only because of need I will do it differently, otherwise - only the best!

The main topic at breakfast was BREAD. We discussed the bread that they sell, which we had already baked and baked, and remembered what bread was like in our childhood. The husband, of course, grumbled that I bake all sorts of different things, but you can bake simple bread and that's it. Everything suited him. Further on the principle of "question - answer" the bread addictions of my Beloved were revealed. And ... I keep looking

Then there were experiments with liquid. In the next kitchen they taught me how to make a "chatter", I tried it, something improved. Then I discovered that the store was selling serum. Also on a tip from the next kitchen. And here it is. Serum! This is not kefir and not water, but something in between, and I really liked the result! The crumb has become rubbery and the overall taste has improved

Then I had to recalculate the recipe for 400 grams of flour, so that it was enough for 1 day and you could bake and eat fresh bread again

Here it was already impatient to bring it to the best possible form. I wrote in the recipe, the exact weight of the yeast is important! This HP and all the processes in it are strictly in time, and the temperature regime is strictly in time, therefore, with the ingredients it is also better "stricter" Then the result will be
Here I shifted the yeast to 1 gram, everything is bread with a collapsed roof. Didn't report - low.

In short - I am a "generator and analyzer", as God gave. It's hard for me to come up with something out of the blue, but gradually analyzing and trying different things, something good can turn out.
The first time I drew attention to this in school, but I realized only by the age of 40

This is how it happened with this recipe. The most difficult thing for me was to endure my husband's grumbling. Then she explained in detail why I was doing it SO and not otherwise. Agreed

The accuracy of the proportions is just a combination of circumstances: HP-ke is necessary, and I do not know how to do it differently I measure and weigh everything to a gram

We really like this bread! And everyone I like to treat!

Of course I wanted to share with you all. I was worried, doubted ..., but still put out the recipe. So many people and everyone has different tastes. VERY glad that Pekita liked my recipe with pleasure !!! Good luck to you and your loved ones !!!

Someone is given to compose Stories, someone to come up with recipes, someone is both ... Well, we will be happy to read. And the oven.

Here I shifted the yeast to 1 gram, everything is bread with a collapsed roof. Didn't report - low.

Natasha, and if the roof of the bread tore a little, what could be the reason? Although I do not particularly consider this a disadvantage, it seems to me that there is even some charm in it.
Okay, I'll show you my tanned loaf. In fact, it is still lighter, it is the camera flash that distorts the color, and I do not know how to process photos

Can I get in about the crust?
Olya, I already wrote that I bake this bread in French. There, the color of the crust cannot be set and I always get it "tanned" (to put it mildly). I don’t "balUy" with sugar, except for the components of flour, everything is according to the recipe ... If possible, you have to turn off the stove in 5-7 minutes.

Olya, I already wrote that I bake this bread in French.

Yesterday, too, I did it almost in "French" (in time, though). For the first time ever, the stove evened out the temperature for an hour (it was very hot in the kitchen). The kneading did not last long, and it seemed to me that the dough was mixed badly. I ran Basic Mode again. I did not even expect that Panasonic will equalize the temperature again for an hour. In short, we got what we have. But next time I'll try French baking. By the way, yes: is it possible on Diet? There is a cycle for 5 hours, but somehow I haven't tried it yet

[Ol]

Natasha, and if the roof of the bread tore a little, what could be the reason? Although I don't really consider this a disadvantage, it seems to me that there is even some charm in it.

Ol, and my husband even loves it when the roof is torn. He is thrilled to break it off and eat

Why, I can't tell you now. My bread tore the roof off only a few times and then yesAAaaaavno. It is necessary to read and think Bake with a torn roof and write the exact answer

Okay, I'll show you my tanned loaf.

And my tanned ones are baked, if I put a dark crust On the middle, a more uniform color is obtained.

Olya, I already wrote that I bake this bread in French. There, the color of the crust cannot be set and I always get it "tanned" (to put it mildly). I don’t "balUyu" with sugar, except for flour components, everything is according to the recipe ...

Listen, Marish, I just thought ... It's not just sugar, but also whey.
If this bread is baked in water, then it turns out lighter. The water is clean and the whey contains milk components. Perhaps they are fried. It's like butter and ghee. On creamy, it fries faster and harder.

I did not even expect that Panasonic will equalize the temperature again for an hour.

Well, now you know that he definitely fulfills his duties / programs

and on Diet it is possible? There is a cycle for 5 hours, but somehow I haven't tried it yet

And on it you can At what it is better to reduce the yeast a little, put 5 grams in total This must be tried for accuracy

my tanned ones are baked if I put a dark crust On the middle, a more uniform color is obtained.

I went to look specifically: I don't have an average crust, only light and dark. There are three sizes, but only two crusts (Panasonic-257)

[Olya]

Olya, then you can select "Light". If you do not like it and need medium, then after the end of baking with a light crust, leave it on heating for 3 minutes (without pressing the Stop button) so that it is slightly fried. Turn off the stove and get the loaf.

[Natasha]

Natasha, thanks, I will now experiment with this bread on different modes and programs

after the end of baking with a light crust, leave for 3 minutes on the heating (without pressing the Stop button), so that it is slightly browned.

Semyon Semyonich! This is where the dog "rummaged" I usually take out bread in 5-7 minutes after the signal, but yesterday it started spinning stayed too long at the Bread Maker and pulled out a loaf after 15 minutes. Now it is clear that I just baked it stupidly

[Marine]

Semyon Semyonich! This is where the dog "rummaged" I usually take out the bread in 5-7 minutes after the signal, but yesterday I started spinning, sat on the Bread Maker and pulled out a loaf in 15 minutes. Now it is clear that I just baked it stupidly

Taaaaaaak
Marine, and when do you pull it out?

Ol, well, you see how well she asked. Now you know where the dog "rummaged" and we know

It is necessary, if possible, to turn off the stove in 5-7 minutes.

By the way, yes: is it possible on Diet? There is a cycle for 5 hours, but somehow I haven't tried it yet

I tried on Diet. It seemed to me that it was not enough after all. And there, as well as on the Main, the gingerbread man fiddles for half an hour, and on the French for 20 minutes.

It is necessary, if possible, to turn off the stove in 5-7 minutes.

I still want to work out the low-yeast version of this bread in the "French" mode and outline the final version for myself, but there’s nothing else. But just, take it and make it Even I got stuck on the "original"

Natasha, I thought that you have been ...
By the way, on what scale do you weigh yeast? Somewhere girls wrote that they use up to jewelry ... I just use a measuring spoon, by eye, half ...

[Marish]

Marish, I baked several times with low-yeast, but there I needed to correct something and WRITE DOWN So I didn't write it down and I tune everything ... I don't remember Pekla between other things, I didn't concentrate and didn't remember anything

And I measured the yeast on the scales 4 grams, like everything else. Then she took a 1 gram piece and cut it in half. There is also 7 grams in ordinary bread, half-fat - 3.5.

Somewhere girls wrote that they use up to jewelry ...

And do not hesitate, if I had a jewelry scale, I would weigh it on jewelry. I thought about buying this device, a specialist for yeast, and of any other little thing.

I'm just a measuring spoon, by eye, half ...

I already wrote that my "eye is broken" in general: I weigh everything and measure it to a gram

If it weren't for precise measuring instruments, I would only eat potatoes in their uniforms

Hello, everyone))) I baked bread according to this recipe - oooo, I have never been so high 17 cm per 500 gr. flour !!! I haven't cut it yet - I don't know how it is inside, then I'll add it - but the appearance is a delight

True, when kneading, the dough seemed liquidish - I added a little flour, but my flour is probably wet.

Addition: I cut it, the crumb is wonderful, I had such a thing before only in "French" it turned out, only the crust crumbles, but mine love to be tanned - so I'm not going anywhere))) I will collect crumbs. Delicious bread, my husband liked it, and tried for him, in fact, I myself hardly eat white.
Natalia,

[Natalika_1]

Natalika_1, I'm glad, that you liked! Bake with pleasure for the good health of the whole family!

cut it, the crumb is wonderful, I had this only in "French"

And now you try to bake bread according to this recipe on the "French" program, it will turn out even tastier. Only take 3-4 grams of YEAST, no more. In French, the crust is very fried. I turn it off 5-7 minutes before the end of the program and pull it out - it turns out average Marina - marinastom bakes like this too
Try it and find out what is best for you

Already going))) the next baking of white bread will be according to this recipe in French.

Good evening, Thalia.
I ask for advice on your recipe. I have a European 2512. On which program to bake this bread? And the second question - how to make this bread truly Soviet - gray and rubber)?

[vlauga]

vlauga, Hello!
Exactly as given in the title post, you can bake this bread on the "Main 01" program.

how to make this bread truly Soviet

I do not guarantee that it will turn out like Soviet bread, I think that it turns out similar

gray and rubber)?

I didn't quite understand about greyhow was the Soviet gray?
I use bread flour, not the highest grade. It is not snow-white and the grind is not fine. If you rub it between your fingers, then it is not powder, but a little rough.

For "rubberiness" be sure to use serum .

You can bake this bread in a low-yeast version, it will turn out to be even more "rubbery" and more tasty, but there are different proportions, a different program. I haven't worked on the low-yeast version a bit, but I plan to put the final result in the same theme.

I have run out of whey, which I usually add to bread. I carefully removed the kefir from the refrigerator and poured out the settled whey - the bread turned out to be just as good.

[Waist]

Waist, Natasha, baked bread, really liked it! Now I will often have it on my table. Thanks for the recipe! Happy New Year!!! Happiness, prosperity and well-being, fulfillment of desires !!!

[Olya]

Olya, I am glad that you liked the bread! Bake with pleasure!

Thank you for the Happy New Year too!

I WISH ALL PEACE, HEALTH AND LOVE !!!

We've been eating for a week now ... all kinds of bread, whey is out, the store where they sell it. is in the center, and we are closer to the edge and ... my husband does not want to "move" A week of buzz at home, without jerking to work
During this time, I clearly understood: SERUM "rules" in this recipe for EVERYONE (taste, color, texture, smell)

I also ran out of serum ... And such frosts have descended upon us that I cannot buy it yet (they sell it at a street fair).
Yesterday I baked it on the leftovers, I even had to add old sour cream - no worse, but the bread is different.

[Marine]

Marine, so I baked this week on all sorts of different things, I already missed my favorite taste
Now the bread is cooling down on cabbage brine and sour cream "chatterbox". It turned out to be pretty, well up, even. Let's see what will be inside and what taste

I don't have an average crust

There is a middle crust, the icon is between light and dark.

Yes, Ol, I discovered it myself, almost immediately. I forgot to write and get better - there are two inscriptions ("Light" and "Dark"), and the cursor positions - three

[Waist]

Waist, Natasha, baked your bread again, very tasty. I bake in the oven more often, I like it better. But when you are too lazy to bake in the oven, then I like your bread the most. Thanks for the good recipe !!! I will bake quite often. It tastes like the rustic bread that I ate as a child with my grandmother.

[Olenka]

Olenka, to your health !!!