Curd loaf in a bread maker

Category: Yeast bread
Curd loaf in a bread maker

Ingredients

Dry yeast 2 1/2 tsp
Flour / s 500 g
Soft cottage cheese 250 g
(I baked with cottage cheese from 0% to 9%. This does not affect the result.)
Sugar 150 g
Salt 1 tsp
Butter 100 g
Cognac 2 tbsp. l.
Vanilla sugar 1 pack.
( vanilla sugar
Milk 150 ml
Egg 2 pcs.

Cooking method

  • To grease the finished roll - melted butter
  • For dusting - powdered sugar.
  • Break 2 eggs into a measuring cup and add milk to the 150 ml mark.
  • Put food in the bread maker bucket according to the instructions.
  • My bread maker is loaded with dry ingredients first and then liquid ingredients.
  • Set the program "Basic bread", size XL (extra large), crust "Light".
  • After the signal, remove the bucket and leave it with the bread for 5-10 minutes.
  • Then shake out very carefully onto the wire rack. Brush the top with melted butter and sprinkle with powdered sugar.
  • When the loaf is cool, you can cut it into slices.
  • Curd loaf in a bread maker
  • Curd loaf in a bread maker

Note

Recipe from the book "Cooking at Home". I slightly adjusted it for baking in a bread maker.
The taste of the curd is very light, almost imperceptible. The loaf is very tender in structure and taste. Very good for tea, coffee, milk, etc.

Yana
Quote: Tosha

The loaf is good! And the taste of cottage cheese is bright?

Tosha , the taste of cottage cheese is very light, almost imperceptible. The loaf is very tender in structure and taste. Very good for tea, coffee, milk, etc.
Tosha
I got a handsome yellow
Smell!!!!! Taste!!!!! THANKS FOR THE RECIPE !!!!
Only I put cottage cheese 310g., Butter sl. 60gr, bitterness. butter 3 tbsp. l., sugar 155gr. and poured flour to a bun of 50 grams.
Our family loves cottage cheese cake, but often heartburn after it. And this miracle is similar in taste and light, airy! The tummies are happy!

Curd loaf in a bread maker
Curd loaf in a bread maker
Yana
ribb, the loaf is not raw, but tender in structure. The pulp sways all over. And the impression is that she is damp. I have indicated in the recipe above that it needs to be kept in a bucket for a while, and only then very carefully put it on the wire rack. And be sure to cool, and then cut with a knife.

now it is on the BAKING mode, can it be finished?

It is you who are reinsured!
Tosha
Today I baked exactly according to the recipe + 100g of candied fruits. It turned out to be an excellent rich BREAD. And the last time, when the curd was increased to 310g, the taste was closer to the curd cake. Two different products with one recipe - great!
iritka
Yana, great bread turned out, thanks for the recipe!

Only two questions: 1) We didn't have brandy (I'm sure it will be even tastier with it), according to the recipe you need 2 tbsp. spoons - is it necessary to add two tablespoons of milk, or perhaps water, to keep the total amount of liquid? 2) The recipe says: "Vanilla sugar - 1 pack.", And we had a 100-gram packet of powdered sugar with vanilla. We put three teaspoons - is that a lot, little or enough compared to the recipe?

P.S. Since the curd roll turned out to be of impressive size, we put some of it on crackers - shine!
Yana
iritka , thank you for your feedback!


We didn't have cognac (I'm sure it will be even tastier with it), according to the recipe you need 2 tbsp. spoons - is it necessary to add two tablespoons of milk, or perhaps water, to keep the total amount of liquid?


Cognac can be replaced with rum. But if they are not there, then nothing needs to be added.

The recipe says: "Vanilla sugar - 1 pack.", And we had a 100-gram packet of powdered sugar with vanilla. We put three teaspoons - is that a lot, little or enough compared to the recipe?


You could put powdered sugar with vanilla instead of sugar. And how many spoons of sugar. I cannot add powders additionally to the main recipe, since I have not tried this option.
Tosha
I bought a "gut" of cottage cheese 4%, weighing 400g. and all thumped into a batch. I added two more tbsp to the bun. l. flour. I baked in the main mode, the weight was 750g and the crust color was light. It turned out to be a giant weighing 1210g, lush, delicate! You can swallow your tongue!
I don't buy any more cupcakes or rolls !!!!!
Yana
Quote: Krolenka

Good evening. I baked a curd bun. Taste and smell - SUPER! Only for some reason I got it with a very sticky crumb. Made according to the recipe, but added candied fruit to the dispenser and replaced the butter with margarine. I kept the proportions. A large roll with a beautiful roof has grown. Please tell me, should it be sticky inside, or is it something wrong with me?

Krolenka , thanks for the tip!

The crumb can be sticky, right Tosha indicated if the roll was cut hot or warm. Or maybe due to the fact that candied fruits were added. A lot of prescription sugar + sweet candied fruits. That's all stuck together.
poiuytrewq
Oh, Yana, thank you for such a miracle. Baking has just finished. The loaf is simply gorgeous, and the delicate creamy-curd smell throughout the apartment is simply indescribable ... But you still need to wait for it to cool down ... hold me ...

I did everything according to the recipe, however, I counted everything from the calculation of a kilogram loaf at the exit (it's just that my stove does not have an XL loaf size). And it happened just by a kilo, under the very top of the bucket. If anyone is interested in recounting, with the permission of the author of this recipe, I'll post it with pleasure.

I went to walk in circles around the bun and lick my lips ...

I do notThanks again for the recipe. We will look forward to new ... from me +1

090501_155633.jpg
Curd loaf in a bread maker
Yana
poiuytrewq, thank you for warm words!

If anyone is interested in recounting, with the permission of the author of this recipe, I'll post it with pleasure.


Of course, do it. We share our developments here. And your calculations will definitely be useful to someone.

I went to walk in circles around the bun and lick my lips ...


You have made a wonderful roll! "Dome" is cool, beautiful!
poiuytrewq
My conversion for 1 kg of loaf:

Dry yeast - 2 tsp.
Flour / s - 400 g
Soft cottage cheese - 200 g
Sugar - 120 g
Salt - 3/4 tsp.
Butter - 80 g
Cognac - 2 tbsp. l.
Vanilla sugar - 1 pack.
Milk + 2 eggs - 120 ml

Basic bread program, size 1000 g, crust bright (this is what I forgot to put - the sides of the rolls got hot)
Yana
Quote: Rezlina

I baked a roll for breakfast - it turned out very tasty.
Only for some reason, the sides burned very much, I cut off the edge.
Not sure why this could happen?

Rezlina, according to the recipe, a lot of sugar is taken, so the roll on the sides is fried. And so that it does not burn, as correctly indicated poiuytrewq , it is necessary to expose the "light" crust. Then it will turn out as in the photo from the 1st page.
Tosha
Mine are obsessed with this bun. Today, after reading the topic "Cottage cheese-chocolate sweet bread", I poured three tablespoons of cocoa and a full glass of cherries with two tablespoons of cognac! As a result - "Alya Black Forest" for those who do not eat cakes.
Here are the pictures.

Curd loaf in a bread maker
Curd loaf in a bread maker
Tosha
Quote: poiuytrewq

Class! What kind of cherry?
Thank you! Dried cherries, poured with two tbsp. spoons of brandy, shook and left to soak. On a signal, she fell asleep, having previously rolled it in flour.
AJIEHKA
Look at mine, I added 30 grams. poppy.
Yana you a plus sign, a loaf of beauty!

Curd loaf in a bread maker
Curd loaf in a bread maker
Svetl @ nka
Quote: Chocolatta

Damn, well then I don’t understand anything ... The President is like almost home (well, by the graininess) ... Why didn't she come up? ... Svetochka, what program did you use to bake? I really want to make such a magnificent one like in the photo! One more question - can you make your recipe exactly as you did for HB Kenwood250!
I baked according to Yana's recipe exactly. Only changed the bookmark of products in reverse:

Milk (warm) + 2 eggs-150ml
Vanilla sugar-1 pack
Cognac-2st. l
Butter soft-100g
Salt-1.5 h. l
Sugar-150g
Curd-250g
Flour-500g
Yeast-2.5 hours l

Mode-1 (main)
color-1
weight-1kg

After the end of the program, I left it on heating again. And that's all. When I bake baked goods, I always buy the freshest dry yeast by the expiration date - Lviv or Ekovsky
Tanyusha
Well, here's what I got:
Curd loaf in a bread maker

Curd loaf in a bread maker
Svetik_
Here is a piece that remained ......... I got a lot of it flooded through the top, with a mold you need to determine another

Curd loaf in a bread maker
Here in the context it turned out like this
la_sotte
For a long time the dough did not fit, I even started to panic that I spoiled so many products. I thought that I would start baking and get a brick. But no. As the temperature zhahnula, immediately the dough heaved and even cracked.
It turned out to be very tasty. Really a bun. And how it gives off cognac ... Lovely.
Thank you very much for the recipe!
Curd loaf in a bread maker
wwwika
And here is my curd loaf.
Curd loaf in a bread maker
I took market cottage cheese, rubbed it through a sieve (I always do this, even for casseroles)
There was no cognac. (But I feel that I need to buy a bottle of Kakhovsky)
Yeast 10 fresh.
Added dried apricots (well, I love her very much), just a little 5-6 things.
The program "Sweet bread" for 1500 g, in short a giant, but I just need one so that I don't bake twice a day.
Flour is my favorite higher Aris.
It all started out great, but so that life did not seem like raspberries to us, we were again given terrible stress, and Hmm, mine turned off and started squeaking something incomprehensible, I didn’t bake it for less than 10 minutes, but left the loaf for 20 minutes in HP.
He was so soft, I was even afraid that I had not baked ...
But everything seems to be fine, it tastes and is baked.
Only now the floor of the roll at the bottom became brownish and a kind of "waist" appeared when I took it out of the oven. Why would it be?
The son said that baking more casserole is not necessary, bake such a

Thanks for such a delicious recipe.
poiuytrewq
And I bake this loaf in a day. Everyone really likes it - it is good for coffee, tea, and milk, and just to eat a piece ...

I do not Thank you so much for the wonderful recipe!

CIMG1.jpg
Curd loaf in a bread maker
Yana
Tosha
tatulya
Svetik_
rio_marta
la_sotte
wwwika
poiuytrewq


Thank you for your feedback!

Quote: wwwika

Only now the floor of the roll at the bottom became brownish and a kind of "waist" appeared when I took it out of the oven. Why would it be?

wwwika, here is the answer to your question:

Curd loaf in a bread maker
wwwika
Thank you!!!

I made sweet bread on the program, there it was 3.27 hours before baking, can I do it on the main mode? there I have before baking 3.05.
I will try.
Yana
Quote: wwwika

I made sweet bread on the program, there it was 3.27 hours before baking, can I do it on the main mode? there I have before baking 3.05.
I will try.

wwwika, I also first tried to bake this roll on 2 different programs. So on a shorter one (I have this "Basic" mode) it works better.
vetka99968
That's what I did! Thank you, well, very tasty

SDC12289.JPG
Curd loaf in a bread maker
isin
My curd bun. Prepared completely according to the recipe from the first page
🔗 🔗
🔗
I took the usual store curd mass 9%. Delicious bun turned out.
Yana
vetka99968
Ogorod
isin
Sherik
Croissant

Thanks everyone for the feedback!

Quote: Ogorod

bun is just a BOMB
Quote: Croissant

the bun is really a BOMB

This is the kind of "bomb" I planted for everyone!
iolanta
I also baked this bun - super !!! Thanks a lot to Yana !! All your bread is.
True, the last time I got carried away with additives (such as fruit puree), so the bun escaped from the bread machine.
Yana
Quote: Tarhuncik

Yana, what should be the bun? correct?
Tarhuncik, not quite correct, rather vague.

Quote: Tarhuncik

Yana, and with rye flour and without sugar, have you ever tried to bake such a roll?
Tarhuncik, no, I didn't bake this roll with rye flour. I have completely different recipes with rye flour.

iolanta
Tarhuncik
Tosha
Elly
I am very glad that you liked this bun!
artisan
She brought her "thank you" Bulka - wonderful. And the most important thing for me, as always, is that my children eat it, who do not want pure cottage cheese at all.
This is the first one:
Curd loaf in a bread maker
And this is the second (the roof rested against the lid of the bread machine, and therefore sagged a little when it took out):
Curd loaf in a bread maker

I would like to share my technology.I have homemade cottage cheese, very fatty and dense. I beat eggs with milk with a mixer, then added cottage cheese and everything except flour and yeast and beat it well in a blender (so that more than one lump would not give out the presence of cottage cheese). She poured it all into a bucket, and on top of it flour and yeast. My gingerbread man turned out to be not vague (seen from behind the curd), slightly sticking to the sides of the bucket. In my oven, the longest program is 3.5 hours. But even on it, after all the proofs, the bun rose by half of the bucket. So I turned off the stove, took out the bucket and put it in the kitchen, where it was warm from the oven. When I saw that the bun had risen almost to the bucket, I turned on the oven for baking, waited until the kneading was over and heating for baking began (20 minutes), and only then, I carefully inserted the bucket with the bun that came up. Baking - 1.2 hours The result is excellent !!!

Laliska
Thanks for the recipe for this yummy! Baked it today. At first I was very worried that the bun was wrong, out of fright I poured a spoonful of warm milk into the batch. Then I read that it was strictly forbidden, the horror seized me even more. In the end, everything turned out well, the dough rose and baked. True, I left the loaf for another hour after the end of the baking process, it was possible to take it out a little earlier, the sides are a little dark
🔗

By the way, I personally like a little pasque to my taste
pljshik
: flowers: Yana, thank you very much for this recipe !!!!! Yesterday, having prepared all the products, I began the creative process, I believe that this is not a roll, but a real miracle of baking art !!! True, I made some changes to the recipe (calculated for 400 g of flour) - I took cottage cheese 150 g + 2 tablespoons of 30% sour cream, rubbed it all through a sieve, immediately added 60 g of sugar and vanillin. A handful of dried cherries poured 2 tbsp. l cognac. 2 eggs I got almost 100 ml of milk, so I added another 40 ml. She spread eggs and milk with a fork. And I also added sesame seeds (after sending it for 3 minutes in a micro-roll) where there are about 2 tablespoons. In the process of mixing, I added about 2 tbsp. l. flour, for a bun. The rest was all according to the recipe. During baking, the aroma stood as in preparation for Easter, a neighbor this morning looked like it was on business, and then admitted that her husband had sent it on exploration - what a holiday we have. Like this. Thanks again, the taste is wonderful, the appearance is wonderful, but the taste is enchanting !!!!!!
Milagros
And here is my Easter cake. Intrigued by the recipe, went to buy brandy and began to create. Well, I think, if it doesn't work out, then the cognac is already there, although ... again, the recipe is from Yana ... Cottage cheese is a simple pack * funny milkman *, such a mass of cottage cheese. I didn’t see it in the tube when I’m born, everything else is prescription. And, then a bit, 2 tbsp. l. I added milk to make the bun. He was not thin, but like ordinary bread. Program 3h50min, light crust, well browned, and rose under the very lid. When I took it out of the mold, it seemed that it was damp, it was heavy. Cool down, and everything is ok! And the smell of what the whole house, saliva came out until they waited.
Curd loaf in a bread maker
Curd loaf in a bread maker
Markilena
Thank you HUGE for the recipe!
I've never done anything like it!
An interesting touch that speaks of the extraordinary accuracy of the recipe - the cottage cheese was marketable, dense - I decided to add 50 ml of milk - I added exactly that much flour afterwards !!!!!!!!!!!
So you can do everything exactly according to the recipe - the result is excellent!
pljshik
(y) Thanks again Yana for a wonderful bun! I bake once a week (for a month already) I have no strength to tear myself away from this yummy. Only now I knead the dough in the HP, and bake it in the oven, since the sides burn in the HP. And in the oven, a beautiful loaf turns out. Made in the form of a roll, a cupcake. And I also add cherries instead of raisins, so it seems to me even tastier and more aromatic.
kleopka
And tell me more, please .. choose the "Regular bread" program or better "Sweet bread"?
Irina_hel
I baked as usual. It turned out great. Success!
kleopka
Super!! I decided to bake on the "Sweet bread" mode, it worked out !! I used to make cottage cheese buns too, but according to a recipe that was matched to HP, and constantly the bread rose strongly, and then fell off and the top was not as beautiful as that of this bread! only it turned out too fried ..
Now I'm taking my mom to a tasting))
Yana
Quote: kleopka

And tell me more, please .. choose the "Regular bread" program or better "Sweet bread"?

kleopka, bake on "Plain bread" with a light crust. On "Sweet bread", your loaf will stop.
Alexander Light1
YAN

Thanks for the recipe. Let me present a generalized experience of predecessors. Bazaar took cottage cheese. Added a tbsp of cocoa, 2 tablespoons of poppy seeds, a handful of raisins and 0.5 tsp of baking powder. Everything else is prescription. Do not exact a bucket for the type - it is combat for more than 3 years. The main taste is ABALDET.

Curd loaf in a bread maker
Curd loaf in a bread maker
Curd loaf in a bread maker


bubentsova
Tell me, instead of liquid cottage cheese, you can take not sweet cottage cheese mass. It's just that in Khabarovsk, I have not seen cottage cheese in such tubes, as shown in the topic above.
rinishek
of course you can, you can take a sweet one - then reduce sugar (or not reduce if you have a strong sweet tooth)
Just be sure to track the bun, otherwise the moisture content of the curd and curd mass is still different
Yana
Quote: Julia_C

On my bag it is written for 1 kg of flour, it turns out that for 400 g I should put about 14 g van. Sahara.

Julia_C, better take 8 g, as in the recipe.
Julia_C
A curd loaf is being baked now.
It came up very well, only the roof cracked ...
But I think it will be delicious.
I put 2 tsp. yeast. Probably overdid it ...
Instead of cognac, I added 2 tablespoons of rum. The smell in the apartment is awesome !!!!!
Julia_C
Here are my results ... The bread itself is fried, the crust is light.

Curd loaf in a bread maker
Curd loaf in a bread maker
Curd loaf in a bread maker
I could not resist - I cut it. Therefore, the cut is not very successful ...
Thanks for the recipe, promises to be delicious
Tosha
Today, instead of one big one, I baked many small ones. I kneaded it in HP, and an hour later I had to take out the dough and put it in a bag for several hours in the zero chamber of the refrigerator. Upon returning, I rolled the balls into the oven at 30 * C for 40 minutes. Then yolk and again in the oven: 210 * C - 5 minutes, then 180 * C - 20 minutes. Here is the result Curd loaf in a bread maker
angel_spb
I welcome everyone! I just want to share with you my "creation" ... today I was still going to bake this yummy and that's what happened ...
Curd loaf in a bread maker

At the beginning of the kneading, it looked like a bun, and then for some reason everything turned into thick thick sour cream I decided to add flour ... which I did in vain ...
In general, it seemed to begin to rise, and when the stove squeaked, the roof collapsed, and there was some flour on the sides.
I don't know the taste yet, but the smell is really great !!!
Fialka
I am making bread for the second time according to this recipe (only without cognac and I replace milk with water). Pts delicious !!!
the first time did not even have time to take a picture! and in the second it rose so much that it even turned out higher than the bucket
🔗

🔗
MManyasha
Thanks for the recipe! The whole family liked it very much. From myself: I put 1.5 times more cottage cheese, a little more sugar, added raisins to the despenser, overdid it with milk (in vain!). It turned out to be a tall loaf, on the first day it was very soft and fluffy, which was even difficult to cut. The curd taste is clearly felt. Raisins added sweetness and flavor. I liked it very much !!!

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