Wheat bread mint-orange (oven)

Category: Yeast bread
Wheat bread mint-orange (oven)

Ingredients

Wheat flour 350 grams
Milk 125 ml
Butter 30 grams
Sugar 20 grams
Salt 5 grams
Egg 1 large
Yeast 1 tsp
Mint 1 bunch 44 grams
Liqueur Cointreau (replaced with Bacardi rum) 0.5 tbsp. l.
Zest of 1 orange

Cooking method

  • Here I will write how I prepared bread in relation to kneading in x \ n and baking in the oven.
  • Egg for greasing bread, flour for sprinkling under the dough.
  • Comment: the author's recipe does not indicate what size a bunch of mint should be - I bought a bunch of mint weighing 44 grams, I used only leaves.
  • Also, the number of oranges is not determined, I used the zest from 1 orange.
  • It is advisable to make the dough for this bread very soft, so the amount of flour can be slightly reduced, by about 30 grams.
  • Depending on the consistency of the finished dough, make a choice whether to do the second proofing of the dough in the form or on the hearth.
  • We do ...
  • 1. Flavor the milk with mint. We wash the mint leaves, put in milk, slowly bring to a boil, set aside for 1 hour and cool to room temperature. Pour in 150 ml for flavoring. milk, some of it will be absorbed by the mint leaves and just 125 ml will remain. according to the recipe.
  • 2.Cut off the orange zest on a fine grater, add the liqueur (rum), set to infuse.
  • 3. put all the products (except eggs and zest) in a bucket x \ n, turn on the Dough mode. Beat the egg with a blender, add to the dough. Add the orange zest.
  • We bring the Dough program to the end of the batch. Proofing will be done in a bowl.
  • 4. take out the dough from the cotton, form a neat little bun, transfer the bun into a bowl, put on proofer until it doubles in volume. Proofing at a temperature of 30 * C. It's warm now, the dough is perfectly melted on the table.
  • 5. we do dough kneading.
  • 6.Put the dough for a second proofing in a mold or on a hearth (depending on the consistency of the dough). We look forward to increasing the dough up to 2 times.
  • I spread the dough on a baking sheet, baked it on the hearth.
  • 7. 15 minutes before the end of the second proofing, turn on the oven at 220 * C. As soon as we put the dough in the oven for baking, reduce the heat to 210 * C. After 10 minutes, as the crust turns brown, we reduce the heat to 200 * C, then to 180-165 * C.
  • Grease the pre-defrosted dough with a beaten egg.
  • We bring the bread to readiness.
  • Wheat bread mint-orange (oven)
  • Wheat bread mint-orange (oven)
  • Wheat bread mint-orange (oven)

Note

The recipe for this bread was in my computer for quite a long time, I still can't get myself to take it. Very delightful exclamations from the author of the recipe!
And only then I noticed the link to the source of the recipe - "Mint-Orange Bread", the author of the book "Own Bread" by Richard Bertinet.
But that was later ... but for now I started to bake according to the recipe suggested by the author of the recipe from the Internet. In principle, the author does not deviate far from the recipe and the principle of preparation from the original source, but there are still small differences.
If you have this book, turn to page 140.
The bread turned out to have a pleasant taste and smell of both mint and orange. Beautiful orange blossom. Dessert bread, for breakfast, dinner.
The bread gets its best, finished taste and aroma after complete cooling !!!!

I will make the next pass of baking according to the original recipe - according to the book by Richard Bertinet!

Bon appetit, everyone!

Margit
Admin, wonderful bread, I also want this! I would like to know what varieties of mint can be used in this bread? And you can post a photo of mint, because there are many types of it, and you can identify it from the photo.
Admin
Margit, I bought mint in a supermarket in a package.What is written on it, now I don't even remember, I didn't look closely.
I can say that her smell is not harsh, fragrant.
I think you can use any mint, as long as it suits you in taste and smell.
There were many by the number of leaves, but the flavored milk turned out to be of normal taste

Try it, the bread turned out worthy, I will still bake it - for my taste
Admin
Another visit to this bread

Wheat bread mint-orange (oven)

I looked at the recipe from the original source from the book (see above) and took it as a basis.
And of course, I shifted to the kneading and baking mode in c / n - since the amount of liquid recommended in the book is too large, I had to add a large amount of flour - as a result, from this amount of ingredients, two normal breads or loaves can be obtained!

Milk - 250 ml
Wheat flour - 600 grams (+ or - as it turns out under a soft bun)
Yeast - 15 grams fresh or 1.7 tsp dry
Butter - 60 grams
Sugar - 40 grams
Salt - 10 grams
Eggs - 2 large
Mint - 1 bunch (my weight is 70 grams, I took only leaflets)
Orange zest - from 2 oranges
Liqueur Cointreau - 1 tbsp. I haven’t tried this liqueur, but replaced it with my own homemade Apricot.

Cooking is the same as described in the first post. The gingerbread man must be soft!

The loaf turned out to be large and beautiful, and burst with emotion during baking!

Comment:
Not so noticeable in the photo, but the color of the bread turns out to be bright orange - very bright and beautiful
The amount of mint and orange peel can be adjusted to your liking

Bon appetit, everyone!
Scarecrow
Wheat bread mint-orange (oven)
I also borrowed this recipe from Bertine's book. Everything is fine with this book, but the water-flour ratio in his recipes is some kind of disaster. The dough turns out to be very "liquid" in general, which is excellent for a mold, but the hearth shape will not keep it that way, creeps, you have to add flour. Then the structure of the test changes. And in other bread, on the contrary, I recently had to add 120! ml of liquid, because initially it was proposed to take 390 ml of water for 710 g of flour.

However, in this recipe, I did not step back a step and baked bread in a mold. I advise you to follow my example. You don't have to add flour, the dough is very tender, sticky, soft. In form rises as reactive. Due to this, it turned out to be beautiful, uniformly porous, fragrant. Excellent bread to butter on Sunday morning. It's such ... holiday bread, weekend bread. On the run and with the sausage you will eat it.

I advise you to take the liquor exactly Cointreau, since it is orange and, accordingly, is very suitable for the aromatic composition of this bread.

Admin indicated the recipe exactly, only from Bertine 500gr flour for all other specified ingredients. I took just that much, did not add flour. Then she put the dough a little on a well-floured table and immediately put it in a mold. When baking, I did not grease with anything.
Admin
Natashawhat a handsome man it turned out, SUPER

At that time, I baked so much bread in tins that I no longer wanted this shape of bread at all.
And for hearth bread, batter is not suitable, I agree - I had to slightly adjust the flour / water ratio.
But, from replacing the form of the finished bread, its content did not suffer !!!!
Therefore, I recommend baking both types of bread - both pan and hearth !!!!

The fact that the bread turns out to be decent according to this recipe is not even up for discussion, wonderful and tasty bread !!!!
I also agree that you won't eat such bread with sausage - this is dessert bread with its own specific taste and smell of mint and orange, and milk at the same time !!! The bread is delicious in itself !!!!

Natasha, thank you - I made you happy with bread
Scarecrow
Oh, Admin, no, I didn't mean that it should only be cooked in a uniform like mine. I probably expressed myself incomprehensibly. I wanted to say that if exactly according to the recipe, you need to be in shape. Do not try to mold it, it will creep (despite the fact that I have Finnish durum flour).However, even with such proportions, bread is obtained, if you use the form, it will easily hold such a dough.

But in order for the hearth, then, unambiguously follow your proportions.
Mist
Tell me, can you bake such bread completely in a bread maker?
Admin
Quote: Irina S.

Tell me, can you bake such bread completely in a bread maker?

Can! Only monitor the consistency of the dough, soft and monitor the flour / liquid balance
Mist
Thank you. I will try to try it soon.

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