Very soft white bread (bread maker)

Category: Yeast bread
Very soft white bread (bread maker)

Ingredients

Water 260 g
Butter 30 g
Salt 2 tsp
Sugar 2 tbsp. l.
Flour 380 g
Yeast 1.5 tsp.

Cooking method

  • Mode - normal, crust - medium, size - 750g.

Note

Hello.
I would like to share with you a bread recipe.
It always turns out !!!! Even for beginners! Stays fresh for a very long time.

Gdalinka
Well, here again today I baked my favorite bread.
Bread in a cut:
Very soft white bread (bread maker)
mina30
Thank you so much for the recipe !!! The most delicious bread of all that I baked
What changed - instead of water, I added potato broth, Makfa flour and wheat flour of the first grade (well, the flour in the house ended, I had to fill up what I had) and immediately fell asleep 400 grams and then did not add more and added a teaspoon of gluten.
Here. what happened. I could not resist - I cut it still warm, but it was not necessary, I crumpled a little. My son and I drank half a loaf at once, until our dad returned from work

IMG_2946.jpg
Very soft white bread (bread maker)
IMG_2949.jpg
Very soft white bread (bread maker)
Swifta
I baked bread today according to this recipe. The bread turned out to be very tasty, soft, white .. But ... I had to add flour and a lot. So, how it was ... I laid down everything according to the recipe, the "French" mode, since my main one is short - 2h53min, and this one is 3:40. There was no kolobok, only thick porridge. I had to add flour. I added 150 ml of flour in total (since I had to add a lot at a fast pace, I immediately took the flour in a measuring cup, so the count was per ml). Added to the state "something between a kolobok and a comma". But the result was pleasing. I will make allowance for flour. Thanks to the author for the recipe!
Gdalinka
Tashi Thank you! This is my favorite recipe too. Powdered milk adds more splendor to the bread. Regarding flour, of course, it is necessary to prokirolate, because the flour is different for everyone, I've noticed that even with the same flour manufacturer, only sometimes the result is different from different batches, then I add up, then as usual, although I repeat the flour of one and from the same manufacturer. Good luck to you !
Crochet
Quote: PapAnin

Can anyone tell me, please, what is the g / ml ratio for kefir?
PapAnin
I measured up to the 300 ml mark, everything worked out well, I suspect that the difference, if there is, is not at all big.

P.S.Still, I went, opened the book and looked at the comparative table, surprisingly, it says that in 250 ml. glass-250 gr. kefir ...
Admin
Quote: Rimma71

The question is: Why such a roof? Is there a lot of flour or little liquid? What is the best way to correct it? The gingerbread man was a little tight, but for the first time she decided not to change anything. Answer please!

Don't ever doubt "Is there a lot of flour or little liquid?"

The photo of your bread immediately shows - there is not enough liquid - the crust is cracked! This will not happen if you make the dough a little softer!

What is the best way to correct it? - just keep the flour / liquid balance, kolobok! Here, look at the pictures and a description of this flour / liquid balance - and everything will become clear on your own, and then ... on your own ... the main thing is to learn to feel the dough!

Gingerbread man made from wheat flour. Master Class https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=49808.0 or here The simplest white bread made from wheat flour https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=83080.0

And here pay attention to the description of the principle "flour in water", a very practical method Kolobok made of wheat-rye flour. Master Class. https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=49811.0

When you understand, accept this information for yourself, try it, master it - then everything will be fine, you will learn not to be rigidly attached to any recipe, but to regulate the baking yourself, to your taste!

Good luck!
Rimma71
Roma, dear, thank you !!! I will master the tips!
Happiness
Super recipe !!! already baked by me many times, thank you very much

Very soft white bread (bread maker)
gugusya
Please tell me what to do, the top of the bread always goes down
Admin
Quote: gugusya

Please tell me what to do, the top of the bread always goes down

So, first of all, the flour / liquid balance is disturbed!

We go here and read carefully the topics:
The bread rises, but falls inward. Causes https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=7690.0
The bread did not work out again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=146942.0

Everything will work out - checked!
Crochet
Quote: gugusya

Please tell me what to do, the top of the bread always goes down
gugusya, I'm of course wildly sorry, but I didn't quite understand your question ... What does it mean always ? Generally in all breads or only in bread made according to this recipe?
gugusya
Quote: Krosh

gugusya, I'm of course wildly sorry, but I didn't quite understand your question ... What does it mean always ? Generally in all breads or only in bread made according to this recipe?
in all breads, from the top, the crust drops almost to the middle of the bread, when we cut off a piece it looks like the letter M
Crochet
gugusya
It's familiar. There can be two reasons: 1) too much liquid; 2) too much yeast
gugusya
Quote: Admin

So, first of all, the flour / liquid balance is disturbed!

We go here and read carefully the topics:
The bread rises, but falls inward. Causes https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=7690.0
The bread did not work out again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=146942.0

Everything will work out - checked!
:) Thank you very much for your help, I'll try it today.
gugusya
Quote: Krosh

gugusya
It's familiar. There can be two reasons: 1) too much liquid; 2) too much yeast

[/ quote
Most likely I'm overdoing it with yeast, thanks today I'll try
notglass
Very soft white bread (bread maker)

Thank you very much for the recipe for such a wonderful delicious bread. I took live yeast and replaced the water with milk. In my family, he became the most beloved. We no longer buy bread in the store. It is a pleasure to bake it.
Katrin-g
recently became the owner of a bread machine, baked only 2 times. I tried this recipe. Before baking, the bread began to settle, although I liked the bun itself, and rose well until it tasted, it cools down.
I tried it - the taste is awesome, that's what you need. But the vid, besides, barely pulled it out of the bucket, the crust is thin but crispy, the color is excellent. I added 1 tbsp. l. dry milk, maybe it was necessary to add water in this regard?
Admin
Quote: Katrin-g

recently became the owner of a bread machine, baked only 2 times. I tried this recipe. Before baking, the bread began to settle, although I liked the bun itself, and rose well until it tasted, it cools down.

We come here to read Bread rises, but falls inside. Causes. https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=7690.0 and we carefully study this topic Bread did not work out again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=146942.0

Good luck!
Irina76
Good evening everyone. I want to show my first child baked according to this recipe
Very soft white bread (bread maker)
Now the whole family is waiting for it to cool down and take a sample !!!
Admin
Quote: Irina76


Now the whole family is waiting for it to cool down and take a sample !!!

And we are waiting with interest to see what happened - a photo in the studio, please!
Irina76
Very soft white bread (bread maker) Here
Very soft white bread (bread maker) and so
And the bread is awesome !!!!
koluchchka
Gdalinka, thank you so much for the recipe! Delicious bread! I do it all the time. But there is a question: what kind of flour do you use? It's just that my bread turns out to be yellowish, and yours is white. Thank you in advance
Gdalinka
Quote: koluchchka

Gdalinka, thank you so much for the recipe! Delicious bread! I do it all the time. But there is a question: what kind of flour do you use? It's just that my bread turns out to be yellowish, and yours is white. Thank you in advance
I used TM "Makfa" flour, but even if I make it from local flour, it also turns out white ...
tatyana5417
Thanks to the author for the recipe. Instead of water, I add milk or kefir, sometimes even whey, everything else is unchanged, the result is always pleasing. Recently, more and more often I knead dough in a bread maker, and bake in the oven in a "brick" bread pan.
mossya
Thanks for the recipe! Yesterday evening I did, this morning I ate all the bread
aprilmoon
thanks for the recipe!
very tasty bread, similar to my mother's, from childhood, she only gets it according to her mood
I took whey instead of water
Innadol
I cooked yesterday. OOOOOVery delicious bread turned out, only for our family is too small, just enough to try, but there is no "food" left. Can you tell me how to calculate for 1 kg of buns?
dina348
Gdalinka, thanks for the delicious bread!
dina348
Did it last night and at night! In the morning, it was not an alarm clock that woke up, but an amazing aroma !!!
Gdalinka
Quote: Innadol

I cooked yesterday. OOOOOVery tasty bread turned out, only for our family is too small, just enough to try, but there is no "food" left. Can you tell me how to calculate for 1 kg of buns?
Can be calculated in proportion
Something like this water (260 grams * 1000) / 750 we get 350 grams of water per 1 kg. a loaf.
Innadol
Quote: Gdalinka

Can be calculated in proportion
Something like this water (260 grams * 1000) / 750 we get 350 grams of water per 1 kg. a loaf.
Thank you, otherwise I wouldn't have guessed that. I know better cooking than math.
Innadol
I want to try this bread with fried onions. Has anyone tried it? Maybe there are some nuances when cooking?
Gdalinka
It seems to me that this bread is not very suitable for onions, but in principle you can add only so that there is as little fat from the onion as possible, otherwise it will rise badly.
Dasha S.
Hello! Tell me yesterday for the first time in my life I baked bread. I chose this recipe. But for some reason, it turned out to be not airy, but heavy, the crust is very hard, you can injure your gums and the next day the bread is stale. What did I do wrong?
Admin

Once we do it for the first time, then first we learn to make bread dough, read the MANUAL ON BAKING BREAD IN A HOMEMADE BREAD # and especially Topic 7. FORMATION OF A TEST WORKPIECE - "KOLOBKA" #

Further it will be easier, we follow the balance of flour / liquid, kolobok
Tessa
I see the composition, but I don't see the recipe. How does it bake it?
Admin
Quote: Tessa

I see the composition, but I don't see the recipe. How does it bake it?

How is bread baked in a bread maker? Put it in a x / stove according to the instructions, set the Mode - normal, crust - medium, size - 750g. and let's go ...

And don't forget to track the flour / liquid balance, bun
positive
thanks to the author for the recipe! everything worked out! rosy bread, beautiful, baked. though I could not stand it and cut it while still warm - so the crumb crumpled a little, but then almost completely recovered ... they ate it with a bang .. I would like it to be convex, like in your photo (my lid fell a little) , but as they say: I'm not a magician, I'm just learning ... especially since this is only my second bread. before that there was no bread machine, but now bork x500. do not punish too much for the quality of the photo, it is from the phone ..Very soft white bread (bread maker)
Admin

You not only have crumb crumb, it is also raw, you added a lot of liquid to the dough, the flour / liquid balance is not observed, this is also shown by the washed, fallen roof of the bread.

To learn how to make bread dough, go to the topic TUTORIAL FOR BAKING BREAD IN A HOMEMADE BREAD #
Gdalinka
positive I think that the crumb looks like this because it was cut hot, because while hot there is still moisture inside. And about the roof I agree with Admin... You always need to control the dough, because the ingredients are different for everyone.
DEIK-66
Quote: Gdalinka


Very soft white bread (bread maker)

Category:
Yeast bread
Thanks for your recipe. The bread is really nice baked and delicious!
In the photo my Bread:

Very soft white bread (bread maker)
DEIK-66
Today. one more bread turned out:

Very soft white bread (bread maker)



He's cutaway. Changed the color of the crust in the recipe, from medium to dark and added 45 gr flour.
Baked in Philips. Perhaps it will seem baked to someone, but it was intended that way. The previous one was baked in medium crust setting on program 1.

Very soft white bread (bread maker)
positive
perhaps the quality of the photo suffers, but in fact the bread was completely baked. I completely agree about the balance, one should learn to feel this line. but everything comes with experience and the amount of bread baked ... I will try!
Swifta
Again I came to say thank you to the author for the successful recipe. For the first time I got acquainted with the recipe shortly after buying the first x \ n Perfezza. On the first page of the topic there is my post. Since then, she baked it often, this was the most frequently baked of the "white" breads. She baked with dry yeast and live. Bread was always obtained. But what I want to say: in my notebook with recipes for some reason it is called "Very LIGHT White bread".Obviously, when I rewrote the recipe, I was mistaken. But this name suits him very well - the bread is really easy to perform! A simple set of products and the bread is delicious. Recently I bought myself another x \ n: the shape of the bucket is different, the programs are different ... The first two loaves turned out with hilly roofs. I decided to bake this bread. And he did not disappoint.

Very soft white bread (bread maker) He's still in x \ n.

Very soft white bread (bread maker) Very soft white bread (bread maker) And this is already cooling down in the context.

I took fresh 10 grams of yeast, instead of water I took milk. So really "Very EASY white bread", I will not rename!
Gdalinka, this is for you from me and my husband (here he is the main eater of white bread, I am more about rye).
One thing I can't understand: why are there so few reviews? Do so few people bake this bread? It's a pity if so. The recipe is very simple and very good.
yara
Quote: SWIFTA

One thing I can't understand: why are there so few reviews? Do so few people bake this bread? It's a pity if so. The recipe is very simple and very good.
Yes, they bake, they bake. But not everyone writes about it.
By the way, it's good that you paid attention to this recipe, only now I saw that the flour recipe contains 380 grams, otherwise I have 400 UAH written in my notebook. Maybe because of this I wrote down below: "the bread is a little thick"? So now I will correct the mistake and maybe again, as my granddaughter says, I will "love" this bread.
Swifta
Quote: yara

and maybe again, as my granddaughter says, I will "love" this bread.

Our young children and grandchildren are a treasure trove of interesting expressions.
And my bread is not at all tight. For bread I only weigh water and flour on a scale, and even then not always. I put the rest "by eye". Therefore, it happens that you have to add flour. I like bread that is lighter (softer), not dense, so my bun is sometimes softer than the recipe. And here I have it initially soft, as they say, "on the edge". It happens that I also add flour, otherwise it comes out a little thin. A "thick" .... Nooooo, it was not. Yes, we probably have different flour ...
yara
Quote: SWIFTA

A "thick" .... Nooooo, it was not. Yes, we probably have different flour ...
I have been baking only recently, so sometimes I was wrong. In addition, as I wrote above, I overdid it with flour
Admin
Quote: Lisa

Good day! I baked this bread tonight.

Moved your post to the topic https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=33.0, there we will deal with the reasons "why"
Liza
Thank you.

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