White bread in a multicooker-pressure cooker Redmond RMC-M4504

Category: Yeast bread
White bread in a multicooker-pressure cooker Redmond RMC-M4504

Ingredients

Warm water 250ml
Fresh yeast 20g
Eggs 1 PC
Sugar 1 st. l.
Salt 1h l. incomplete
Odorless vegetable oil 50ml + 2-3 tbsp. l in the finished dough
Flour about 4 glasses

Cooking method

  • 1. Pour warm water into a bowl, break an egg, add yeast, sugar, salt, mix everything well.
  • 2. Pour in oil, stir.
  • 3. Gradually add the sifted flour. Knead the dough. At the end, when the dough is kneaded, add 2-3 tbsp. l. butter and continue mixing.
  • 4. Cover the dough with a towel and leave in a warm place to rise. It took me 40 minutes to get up.
  • 5. Knead the dough and leave to rise again.
  • 6. Stir the dough that comes up well, form a ball, put it in the multicooker bowl.
  • 7. Line the bottom of the bowl with baking paper; you do not need to grease the sides.
  • 8. Turn on the heating, wait 5 minutes, then turn it off and leave for 20-30 minutes.
  • 9. Bake on the "Soup" mode for 1 hour, then turn the bread over and bake for another 30 minutes.
  • That's all))

The dish is designed for

800g

Time for preparing:

1h 30min

Cooking program:

Soup

Note

If you use dry yeast, then you need to put it 1.5 hours. l. I don't have a bread machine, so I knead it with my hands. And you can also in a bread maker). It is better to eat it when it cools down. And you can still be warm, like me. The bread is very tasty. Try it!

White bread in a multicooker-pressure cooker Redmond RMC-M4504

Bon Appetit everyone)

please
Olya, what a beautiful, handsome man of bread
IamLara
Thank you for the recipe for my MCV. I haven't baked anything in it yet, but such a handsome man inspires to feats! Olya, baked without pressure?
olechka99
Quote: please

Olya, what a beautiful, handsome man of bread
Thank you)


Added Monday 04 Apr 2016 10:10 AM

Quote: IamLara

Thank you for the recipe for my MCV. I haven't baked anything in it yet, but such a handsome man inspires to feats! Olya, baked without pressure?
Thank you) Pekla without pressure. If you have any more questions, ask
dogsertan
Quote: olechka99
If you have any more questions, ask

Olga, what is the reason for this amount of yeast? I'm not asking about the rest of the ingredients, it's a matter of taste.
Good luck with your bread.
olechka99
Quote: dogsertan

Olga, what is the reason for this amount of yeast? I'm not asking about the rest of the ingredients, it's a matter of taste.
Good luck with your bread.
Thank you) About yeast. I looked at the proportions and it was written there that 25 g of yeast is taken for 500 g of flour. I didn't think it up myself)
dogsertan
Quote: olechka99
About yeast. I looked at the proportions and it was written there that 25 g of yeast is taken for 500 g of flour
Olga, I don't know where you read this. Classic version of wheat bread for 500g. flour it; 10gr each. yeast and salt, and 330-350g. water. Olive oil is added to certain types of bread, such as focaccia, ciabata, but there the dough is completely different. Olga, I’m not finding fault, but I don’t understand this recipe, roofing felts bread, or baking felts.
Good luck with your bread.
olechka99
dogsertanSergey, I myself do not think that this is a classic version. I found such a proportion on the Internet, so I decided to bake it. I liked the taste. And I calculated the number of ingredients to suit my taste.

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