Unclaimed bread recipes - see if you like it!

[with your recipes, which I get from the depths of bread themes, author's bread themes!]

Opening a new topic with your recipes, which I get from the depths of bread themes, author's bread themes!

Very often, users place their recipes in author's topics that are far from the author's version, for example: in Elena Bo's author's recipe "Quick bread on semolina" there is a recipe for wheat-rye bread. The recipe hasn't found application with other users, and got stuck in the Fast Bread theme.

These are the recipes I will transfer to this topic, it's just that my hand does not rise to delete the recipe, and there is no reason to single out the recipe in a separate author's topic ...

As soon as the "owner" of such a recipe is found, one of the users will use such a recipe, bake bread according to it - I will immediately single out the recipe into a separate author's topic ... and the recipe will heal with a new life, with its own life!

Go!
Let's look for recipes and bake bread for them!
I share a recipe for wheat-rye bread:

Checking by repeated repetition of recipe now with 100%:

For a small loaf you need:

Ingredients in order of bookmark:

1. Dry yeast Dr. Oetker - 1 tsp.
2. Wheat flour "Makfa" - 300 gr.
3. Rye flour "Nastyusha" - 100 gr.
4. Granulated sugar - 1 tsp. Boxes.
5. Coarse iodized salt - 1 tsp.
6. Caraway - 0.5 tsp.
7. Olive oil - 1 tbsp. lies.
8.1 egg + Milk 100 gr. + Water = 310 ml.

Programming:

Program - main
Mode - Vake - baking
Size - M - Small
Crust - Medium - medium
Timer - 4 hours (no delay)

Bread maker Panasonic SD-255

The appearance is the same as in the photo above.
vladnn

Bread from the instructions for HP Panasonic.
1 tsp yeast
400gr. flour
1 tsp salt
1 tbsp. l. Sahara
1 tbsp. l. sub. oils
260 ml. water, I take 270 ml of fat-free kefir
Basic mode 4 hours.
OR
2 tsp yeast
400gr. flour
1 tsp salt
1 tbsp. l. Sahara
1 tbsp. l. sub. oils
260 ml. water, I take 270 ml of fat-free kefir
Fast mode 1 hour 55 min.
delicious.
Add whatever you want. onion. powdered milk, cottage cheese, cheese.

[Rye bread with kefir]

Rye bread with kefir

No sourdough or malt needed
Thick kefir 3 - 200-220 ml
warm water - 150 ml
olive oil - 2 tbsp. l.
wheat flour - 250-300 gr
rye flour - 250 gr
sugar - 1 tbsp. l.
salt - 1.5 tsp.
yeast - 1.5 tsp.

Rye program, dark crust. When it starts to knead, you may need to add flour, depending on the thickness of the kefir, add wheat flour. Bread for 1 kg.

A few days ago, I also baked bread with wheat bran using the following recipe that I came up with myself:

raw yeast - 12 g;
wheat flour - 500 g;
wheat bran - 3 tbsp. l. (I bought Leto yeast at the pharmacy, ground it in a coffee grinder for a few seconds);
salt - 1.8 tsp;
sugar - 2 tbsp. l ..;
biokefir - 150 ml;
water (warm) - 220 ml;
paprika (powder) - 1 tsp;
concentrated kvass wort - 2 tbsp. l .;
spices for pizza - 1 tsp.

Basic mode, size XL dark crust (but 4 minutes before the end of baking, the CP was turned off).
I have a Panasonic 2500 bread maker, recently renovated.

The bread came out with a slide in a bucket, perfect shape. light. porous and tasty with rough walls. They ate it very quickly, did not have time to take a picture.

We did it too, only salted it and ruined everything ((

Found in contact.
Bulka with a cartopley from Daria Tsvek. Milk sieve with potatoes.

Recipe

Yeast preparation
10g compressed yeast
25 sugar
250g of milk 25C (I had 300g of milk, Polish flour type 500)

Bring the milk to a boiling boil, stirring, pour into a thermos and stand hot for 30 minutes. Then cool to 25-30C. Dissolve sugar and yeast in milk and leave alone for an hour.

Dishes for preparing yeast should be taken in a liter (for 250 ml of milk). The yeast is calm, but if you touch it, stir it, the explosion will be terrible, the foamy geyser will run out of the glass into the street.

Outside, on the mug with milk and awakening yeast, only dots will be visible. There will be no increase in volume, foam caps and gurgling from above at all. This carbon dioxide dissolves in the dough.

Preparing potatoes

Meanwhile, boil a potato, or two small ones. The standard for the weight of a potato is 75-100g in a peel.

Modern potatoes, even "small ones, are very large in comparison with the standard of the Soviet and pre-Soviet times. Two modern potatoes will overload the dough according to the 1961 recipe."

You need no more than 120-150 g of peeled potatoes (25-30% of the flour weight).

Grate potatoes into bread flour. Knead the dough without oil

Grate potatoes into bread flour. Knead the dough without oil

Dough

500 flour (+ 1g malt, 1g lecithin, whisper of ascorbic acid)
5 salt
35 sugar

Knead until it sets into a round, smooth ball.

Add 50g of butter or margarine, knead until it is more or less distributed in the dough, do not be too zealous.

This dough is not diligently kneaded, it is rather weak from potatoes.

Cover and place the dough in a cool place (20-22C, not higher) for a couple of hours or until it rises to the 3.5-4l mark.

Yeast ferments wildly when potatoes are added to the dough, because potatoes are rich in potassium - the "opium" for yeast. In order for the bread to be normal, you need to slow down the yeast stupefied with happiness with a cool dough temperature.

Roll out the dough on the table into a layer, from the center to the corners and from the center to the sides. Do not crawl back and forth with a rolling pin.

Roll up three times and three times again, repeat rolling and folding x3x3 2 more times.

Roll up into a ball, roll in a thin layer of flour, place on a greased baking sheet on a proofer under a towel. Minutes for 40-45 at 20-25C. Do not stand up in a hot place! Warm up the oven to 220C / 440F.

Brush the bread with an egg, a pinch of salt and a spoonful of water. Sprinkle with poppy seeds. Sprinkle water from a spray bottle over the poppy. Abundantly. Again! Well-moistened poppy seeds will be sealed, will not fly off the crust when baking, carrying, slicing ready-made bread.

Put in an oven heated to 220C / 440F, oven for 35 minutes, without convection.

Control yourself. Give the bread at least 20-30 minutes after baking, leave it on the baking sheet to rise and cool. Do not rush at him with a knife so immediately. It is very tasty.

= Take any flour that is used for yeast baking. Flour in. s, bakery grit, 1с, all-purpose or bread flour in Canada and USA, etc. In Europe - type 500, 550, 600, 650.

IMPORTANT !!!!!! !!!!!!!

= Lyudmila, please explain why should hot boiled milk be kept in a thermos for 30 minutes? Will this somehow affect the quality of the test?

Milk additives spoil dough and bread, Natalia. The volume of bread is reduced, milk makes the dough sluggish (inelastic) and sticky, it destroys the gluten structure of the wheat dough, makes the dough gooey, it is made of elastic, weak-willed pliable. The products have a rough and crumbly crumb

It was then that it became clear that heating milk to a boil and holding it for 30 minutes at 90C saved it. And when kneading the dough, then the addition of 0.25% lecithin (0.25% of the weight of flour) and an oxidizing agent (say, vitamin C at home, in Canada, flour already has everything you need for bread with milk)

Warming up helps to curdle the special proteins of milk and whey, which worsen the dough. Those who regularly boil milk from the market in large quantities simply do not notice it. After all, if you boil a can of milk, four liters, then it remains hot for a long time in the mass, while it cools down, and so harmful (for the test) milk whey proteins coagulate, imperceptibly for the eye, but noticeable for the test. When boiling, it is the fractions of proteins harmful to the test that are curtailed, not all milk proteins. Indeed, when boiled, milk or milk whey does not turn into curdled milk or cottage cheese - ricotta

And those who bake from a store using raw or pasteurized milk at 60C and do not know about this problem, because they have no way of comparing it with how amazing bread and women turn out on boiled and hot-aged milk.

If we boil only for baking, if we need a glass of milk or half a liter of milk for the dough, then 30 minutes in a thermos in a hot state just imitates what happens in a large saucepan of milk - a long stay in a hot state after boiling.

And then it is the positive effects of adding milk to the dough that manifest themselves - the dough ferments better (yeast loves milk with sugar better than just water with sugar, as Dariya Tsvek noticed), the bread turns out to be lush, beautiful, ruddy, fragrant, remains soft for a long time, at least two days longer does not stale.

IMPORTANT !!!!!!

In a bread maker, you need to add grated or crushed potatoes into the already kneaded dough after the machine signals the addition of "inclusions" to the dough, when raisins are mixed in and so on.

Potatoes have very large granules of potato starch compared to wheat starch and they block the formation of gluten by their size. Potatoes strongly "dilute" the dough, reduce the proportion of protein to starch, and the starch of potatoes is foreign, not like wheat. Kneading such a potato dough intensively from scratch is like kneading a dough with raisins or pebbles in a dough from scratch: they tear up the gluten.

IMPORTANT !!!!!!

The method of making wheat dough by rolling out with a rolling pin is universal and for any dough, even for dumplings, it is better than kneading in a mixer or in a bread maker. But he is "tame". It can be mechanized if there is an electric machine for Italian pasta, for rolling out noodle dough and the like. Sometimes there are nozzles for mixers - "for pasta". Through them, you can roll the dough folded in half and unfolded by a quarter of a turn.

Kneading the dough does not change the fermentation mode. Fermentation begins when the dough is cooled to 20-22C and rolled into a ball and placed in a measuring container. In a mixer or bread maker, the dough may heat up more than when rolling out. But usually both doughs, both kneaded and rolled, must be cooled in the form of a layer of dough in the refrigerator, outside or in the freezer before fermenting.

Houses are warmer now than they used to be when all these recipes were created. Well, you know how cool the predawn mornings are in the countryside in the Carpathians, even at the height of summer. "Warm place" for fermentation in those days meant 17-22C !!! Whereas the modern "warm room temperature" in city apartments is 27-28C.

Therefore, the dough according to the old recipes must be specially cooled, look for a cooler place for them, otherwise you will end up with a product with the wrong aroma from a youthful dough that is swollen, but has not gained acidity and aroma. It's like a broth from a large, but young chicken "on hormones" - like a large one, but "empty", not chicken, it won't give richness)) the dough for good bread must be fermented at a temperature that is considered "cool" when in the room " fresh "by modern standards.

[Tyetyort]

Tyetyort, oh thank you for the post. How interesting!!!!! I found a pizza dough on the scullion. Like a pizza hut. There, contrary to all the canons, it is put on milk. I buy in banks on the market and immediately boil, just as described above. Dough bomb. It turns out that it is in boiled milk that makes it so delicious. Live and learn

Thanks Lena! This is what I wanted to find out! I'll bake and lay out a separate recipe! And in the topics of Easter cakes, this information is important ...

[Tyetyort]

Tyetyort, Elena! There are just a few days left. We urgently need to conduct experiments. That's how I chose the Easter cake chains for her. Waiting for results

Thanks everyone for the interesting recipes, I will try

Thank you.

I put it now with wheat-rye from the first message, but without milk. I will share the result. I love to dig up "abandoned" recipes.
I report: the bread is very tasty, it turned out not small, the crust is also good. Have already started eating. I can't post a photo - he writes that I am using an external link, but I actually uploaded a photo to the forum of the bread machine. Probably some kind of glitch.