Bread maker Maxwell MW-3752W

I can offer very tasty bread according to my own recipe.
For a long time I was choosing proportions and baking method.
I liked just this option, although it is more laborious (for 5 minutes) and cannot be delivered from evening to morning.
Now we bake only according to this recipe.
The peculiarity of the recipe is the absence of liquids in the dough.
Maybe something in the recipe is wrong or not according to the cook's rules, sorry, not scientists, but the bread is really tasty.
The recipe is very simple, the complexity is only apparent.

POTATO BREAD
Finished roll weight 530 - 550 g
Peeled potatoes - 330 g
Flour 220 g (can be increased to 250 g)
Refined sunflower oil - 15 g
Sugar - 5-6 g (incomplete tsp)
Salt - to taste 3-5 g.
Delicious and healthy additives 0.5 - 3 teaspoons.
Dry yeast - 2 g.

Note: the amount of flour is selected experimentally for your method of cooking potatoes. You can start with the maximum (250g), next time try to reduce it. A sign of a lack of flour in this recipe is a failed top. We love as little flour as possible, so the top is on the edge. It is not round and elastic, but it also does not fall through.

1. Prepare potatoes in advance. We cook in a slow cooker for a couple of 20 minutes. (flour - 220g) If you cook potatoes, it will be more watery and you will need a little more flour (250g).

2. Put the potatoes in a bowl and crush or grind. In short, we make mashed potatoes.

3. We put the form from the bread machine on the scales (set to zero) and put the potatoes there.

4. Add sugar, salt. It is difficult to oversalt such bread, because potatoes "love" salt.

5. Add sunflower (can be replaced with olive) oil. Here you can experiment. Mustard oil gives an interesting result. You can also use unrefined if you like the smell.

6. Skip this point if you want a pure bread taste or add nishtyaki (one thing):
- 2-3 tsp. bran (I use with wheat germ, but any will work)
- 0.5-1 tsp. mustard seed (the bread tastes amazing). But if you want something "hotter", then in step 5. we use mustard oil.
- 0.5-1 tsp. whole coriander (unusual taste, you need to get used to, but even children now sweep away immediately, though at first they turned up their nose))))
- 0.5-2 tsp. dried dill (do not use !! from store bags, only your own drying, you can chop fresh in season)
- 0.5-1 tsp. dried parsley. (I did it once, because no one really liked it, although they still ate to the last crumb)
- 1-2 tsp. dry milk. I did it once, and did not understand what had changed. It seemed to have risen a little less and was more dense.
- something else. If you have any ideas - write, I'll try.

7. We put the form in the bread maker and turn on the main mode. We help to mix with a plastic spatula. 1-2 minutes. Turn off.

8. We put the form on the scales (set to zero), add flour.

9. Add yeast. I sprinkle "by eye", but a bag of 11 grams. enough for 7-8 loaves.

10. We put the form in the bread maker, turn on the main mode. We help to mix with a spatula, cutting movements from the edges. It is necessary to end up with a uniform crumbly mixture. It looks completely dry, but if crushed, it sticks together. It usually takes 2-3 minutes. Turn off.

11. Further it is very IMPORTANT. Since the mixture is quite dry, the flour does not have enough time to swell in the standard program. Therefore, we set the cooking time from 3h40m to 4h20m. If it is longer, then dry yeast may already work and the bread will not rise. Less is possible. It is possible even without this additional primary proofing, but in the process of experimentation it turned out that the specified time works very well. 4 hours is optimal.

12. We turn on the standard program with a time of 4 hours. The crust is optional, but the dark is very hard.Light for those who do not like with a crust. We always cook on average. We crush the mass in the form with a spatula or fingers along the walls so that we get a slide in the center.

13. After the final signal, it is useful to wait 15 minutes, but you can take it out right away. If you wait an hour, the crust will harden, but it does not spoil at all, I like it when it crunches.

14. IMPORTANT: The bread must cool down after shaking out of the mold. No need to cover with a towel or anything else. From evening to morning - normal. To soften the crust, you can put it in a cold bag for 1-2 hours.
If you can't wait and want a hot crust with milk, then you can do this, cut off as much as you need, put on one side on two Chinese sticks so that the cut side is up. Cover with a plastic bag folded several times the size of the bread, pressing down on top with another pair of Chinese sticks. Let it cool in this form. But, as practice shows, if you cut off the hot one, then the rest of the loaf lives on average in time as a tank platoon in battle. You have to make a new one right away. Moreover, the bread disappears regardless of whether there is someone in the house yet or not. It `s Magic.

Even if done on a dark crust, cool overnight, then hold in the bag for a couple of hours, the crust becomes soft, although the thickness and taste are preserved.

The bread is cut like ordinary bread. If not to say that it is made of potatoes, no one realizes.

You can simplify the recipe a little, add sugar, salt, oil, flavoring directly to the bowl where you make the puree. Then there will be fewer cooking steps. From the bowl, the potato mixture immediately into the mold, and go to step 8. The disadvantage of this procedure is that it is more difficult to wash the bowl))) since it will be greasy from oil))) I do not like washing dishes, so I do as I wrote point by point. It's easier for me to enable / disable HP twice.

That is, we do so, point by point:
1.
2,4,5,6
8.
9.
10.
etc.

Bon Appetit!

I will try to take a cut photo soon.

Somewhere there was one of the earliest potato recipes that could be put from evening to morning. In the backfill, the yeast did not come into contact with the liquid.
But after working out the above recipe, all the other breads are gone ...

I looked at the forum, and did not understand in which section to put this recipe, and are there any similar recipes at all?

[Vlad-max]

Vlad-max,
An interesting recipe.
The good news is that there is so little yeast. Just what I'm looking for, my mother said that they used to add potatoes to bread, even in the store, so that they did not stale longer.
Thank you very much, your great recipe will be the base for my homemade bread.

[brendabaker]

brendabaker, not only is there little yeast, but also flour. Very healthy bread))) Especially for women who are afraid to eat flour

You can simplify the recipe a little, add sugar, salt, oil, flavoring directly to the bowl where you make the puree. Then there will be fewer cooking steps. From the bowl, the potato mixture immediately into the mold, and go to step 8. The disadvantage of this procedure is that it is more difficult to wash the bowl))) since it will be greasy from oil))) I do not like washing dishes, so I do as I wrote point by point. It's easier for me to enable / disable HP twice.

That is, we do so, point by point:
1.
2,4,5,6
8.
9.
10.
etc.

It's easier for me in a bowl, it's more convenient to try from a bowl than from a bucket.

[brendabaker]

Try? What for? )))

Now I put a portion. Timed the time. I will write so as not to forget the weight.
The potatoes were already cold in the multicooker. Not enough to reach the norm of 330 g
I already do not keep the proportions so strictly, as it turns out, it turns out that way.
This time it turned out like this:
Mashed potatoes 305 g (crust less than a minute)
Sugar, salt, mustard seed, olive oil + pods (~ 17g) added up to 331g
Mixed in HP for exactly 1 minute.
Flour up to 548 g
Yeast leveled up to 550 g (If I am not mistaken, the output will be 500-510 g)
The first batch is exactly 2 minutes. Turned it off.
I squeezed the crumb up the hill, it turned out almost dough.
Time was set at 3:40. Included.
Most likely I can't wait. Will stay overnight in uniform.
Total kitchen time 8 minutes, including rinsing the puree cup

brendabaker, if you come up with some other tasty filler, let me know))
We now have three main ones: mustard seed, coriander, bran.

(If I am not mistaken, the output will be 500-510 g)

Why are you so tormented, counting potatoes to a gram?
Potatoes in bread dough behave very interestingly, apparently it depends on the potato itself, its type-variety, its moisture content when placed in the dough. And every time you need to adjust the dough - this is normal!
Therefore, put as much potatoes in the dough as you have by weight based on the bread recipe. And then add flour, gradually and as much as the bread dough needs for a normal bun, maintaining the flour-liquid balance.
The peculiarity of kneading potatoes: at first it seems that there are a lot of potatoes, the dough is not kneaded and is steep, and there is a desire to add water. But gradually the dough becomes so soft that you have to adjust it by adding a little flour - this is normal!

Do not get hung up on counting grams and milliliters - better adjust the consistency of the dough, it will be different every time, and each time it will require adjusting the flour or liquid.

If flour + potatoes give a weight of about 500-550 grams, then the weight of the finished bread will be about 750-800 grams.

To help:
Potatoes - use for dough
CONTENTS OF THE INGREDIENTS AND ACCESSORIES FOR BREAD SECTION

And here you will find enough recipes for bread on potatoes https://mcooker-enm.tomathouse.com/index.php@option=com_smf&action=profile;u=466;start=0

The forum has long collected a large database of material on bread CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

If flour + potatoes give a weight of about 500-550 grams, then the weight of the finished bread will be about 750-800 grams.

A strange calculation. And wrong. Where do the extra grams come from?
I think differently, from practice.
Flour + potatoes = 550g
Remaining ingredients ~ 30g
Ready bread weight ~ 520-530 g.
This is not a theory, but a kitchen scale. The practice of baking potato bread has been for a year, almost daily, so I'm sure of the weight figures.

Do not get hung up on counting grams and milliliters

I don't get hung up. Simply, in principle, I do not use all sorts of measures, cups, spoons, etc. Scales are easier.
And, yes, sometimes you have to add flour when the bun rolls up. 1-2 teaspoons are enough. This happens only when the potatoes in the multicooker have been mated for a long time, cooled down, but the lid was not opened and it gained moisture. If you are making a puree from freshly steamed, you usually don't need to add anything.
But is it necessary to stand at HP and watch? Not our method! He poured it in, closed it, turned it on, heard the readiness signal, came, opened it, shook it out.
Maximum simplicity, minimum time.

Thanks for the links!
I'll have to look at simple recipes ...

P.S.

And here you will find enough recipes for bread on potatoes

I looked.
I didn't find enough recipes, unfortunately
To be honest, NOT ONE at all
Please tell me how to look there?

[Vlad-max]

Vlad-max,
I wrote off the words, I want to try to pair them in a uniform.
Whether to clean it or not, I'll see how to grind it.
And then according to the scheme, I understood the scheme.
Thank you, the recipe is very peculiar, the idea is inspiring. in short, thank you very much

Added Thursday, April 21, 2016 6:02 PM

Added Thursday, April 21, 2016 6:03 PM

Vladimir, I made it!
Once it cools down, I will insert a photo of the cut.
I converted it to a 450 g loaf (this is my favorite size) and made it with fresh pressed yeast.
In additions 1 tbsp. l oat bran

I am already dreaming of how to transplant this recipe into whole-ground or rye flour ..
My dad said that in the village they pounded potatoes, added flour and baked bread. but white wheat flour was taken only for festive pie dishes.
He was then a child and, naturally, did not ask his grandmother for a recipe.
So I'm looking for recipes for folk, household, daily bread, so to speak.
THANK YOU, your recipe is unique.

Added Friday 22 Apr 2016 07:33

/

Added Friday 22 Apr 2016 07:34

This bread tastes better than bread. It tastes good. By the way, pressed yeast, wiped through a sieve into flour, worked perfectly without adding liquid

[Admin]

Admin,
And I followed the link and made myself happy with new bread recipes on old (sour) bread.
Tatyana, THANKS very much

[Oksana]

Oksana, decent bread will turn out, especially for those who do not want to puzzle themselves with sourdoughs

[Oksana]

Oksana, decent bread will turn out, especially for those who do not want to puzzle themselves with sourdoughs

Tatyana, I thought about it myself, but I didn’t know how to formulate it, but here I was right, as if ordered ... what I was ready for and really wanted to learn.
I mastered the dough, but the sourdough, while still higher than my skills, I'm just happy that I looked into the link. just some kind of magic, once the answer to my question came

[Nastasya]

Nastasya, so I also write that I adjusted the water / flour so that the bun is practically dumplings, that is, there is not too much water. I have been baking for more than two years in a bread maker, I have never had such problems. I cover the window.
The problem is that not only does the roof fall, but the whole bread piece squats at the start of baking, and does not tend upward, as usual. It turns out very cool in the L11 shape, a beautiful convex top. I think that it is also suitable for baking rye bread.
Yes thank you. I studied everything. And the whole forum, where at least some mention of the collapsed roof. There is salt, I reduced the yeast to a minimum, the bun is super. And only after dancing (watching over the proving process, combining modes, separately kneading, separately baking) such more or less decent breads are obtained. And on the machine nothing. I have no such problems in Panasonic. Recipes from Panasonic in terms of Maxwell did not fit, after all, there are other kneading-proofing programs, the roof is falling, the products are the same, proven. Yeast from one pack. I bake alternately in both ovens.

Anastasia, our bread maker is designed for a 1 pound loaf, no more.
If the dough comes out a little more than 450g, the roof immediately falls.
Since I began to bake according to the book by Anna Kitaeva * Me and My Bread Maker *, and to divide her recipes for 900 g of a loaf in half, my breakdowns immediately stopped.
That is, for a loaf weighing 450 g requires
Water 170 g, vegetable oil. 0.8 tbsp. l.,
Sugar 1.5 hours l., salt 0.8 tsp.,
Wheat flour. 280 g
Yeast instant 0.8 tsp
Maybe this is the reason?

Also here is what she writes about sagging loaves.
CP is very sensitive to moisture outflow.
A wet loaf, which would have been baked in the oven without any problems, sags in the bread maker.
This usually occurs in the second half of the baking program.
Bread that contains a lot of whole grain flour, bran, and oatmeal will almost certainly sag.
This can also happen with bread, where there are wet additives, fresh vegetables and fruits.

If you put too much yeast, or the room is very hot, or too much time has been allotted to rise, the bread will stop in the proofer. In this case, he will like a beautiful dome in the bucket, grow to the very top, but fall off when baking, like a perforated one. balloon. You can make sure that the bread has stood still by following the traces of burst gas bubbles on the surface of the dough.

[brendabaker]

brendabaker, I know about the size of our stove, in the sense of the size of the loaf for which it is designed. According to your proposed proportions of heat, the roof falls. Here, most likely, the proportions of products are not (I tried all this, I can bake both in the oven and in Panasonic), but the problem is in the oven itself - it overheats during kneading and in proofing, and never on the machine, according to any proven recipes, did I get normal roofs.

It's a pity mine makes me so happy.
Today I cooked hominy again in it, much tastier than in a slow cooker and 2 times faster than in a slow cooker.

[brendabaker]

brendabaker, I see your bread - great! And a beautiful roof, and a cut. And if I use Maxwell, only for kneading or dough, or for baking in a mold, the rest is absolutely not.
Does the body of the stove get warm during the proofing? It is very noticeable for me, and it is correspondingly hot inside (((((

The case heats up noticeably, but it seems to be kneading so far.
It is barely lukewarm at proofing, but a jerk is clearly visible before baking. He actively clicks and quickly raises the temperature. And at this moment my roof first jumped and then fell.
I began to use both proportions precisely weighed on the scales and strictly pressed yeast, they are not so bouncy.
But this is my, one might say, the first bread maker.
I bake according to a book for beginners with clear instructions on which mode to use and what type and density of dough will come out in the bread maker and what kind of roof to wait at the exit so as not to expect from the bread machine what it basically cannot give (such as an automatic baking rye bread).
I am writing this because I understand that you are absolutely right.
Such a cool dome, as you are doing, is unlikely to be executed by an automatic program, here either an oven or a form. h

Added Sunday 24 Apr 2016 04:49 PM

Today I tested the FRENCH bread regime, on which I broke off according to the recipe book from HP.
I took the proportions and recommendations from the book * Me and My Bread Maker * Kitaeva Anna.
Here is the result
[/url [url=https://mcooker-enm.tomathouse.com/gallery/albums/userpics/89040/P_20160424_134149.jpg]

cake
Here the cake was also baked without hassle. Chilled on the side, on a wire rack with a towel.
Has risen almost to the lid during the baking process.
The taste is neutral, almost not sweet, from which candied fruits delight the taste when they come across.
Next time I will take a little less turmeric, its speck is felt a little in the cooled dough.
The lubrication with sweet water did not add a special rosy color to the lid

Added on Tuesday 26 Apr 2016 02:54 PM

Here is cake with [/url [url=https://mcooker-enm.tomathouse.com/gallery/albums/userpics/89040/P_20160426_132823.jpg][/url [url=https://mcooker-enm.tomathouse.com/gallery/albums/userpics/89040/P_20160426_141550.jpg]
This is the second cake, with cottage cheese.

[brendabaker]

brendabaker, I follow))), today I baked this cake. I did everything strictly according to the recipe, but it didn't work on the machine ((((.
The yeast that I use turned out to be not enough 1.25 tsp. I would have taken 2 tsp, but decided not to deviate from the recipe. The proofing lasted for 2 hours! The bun came up very nicely, but not too high (after all, 255 grams of flour is not much), I was afraid to spoil it with baking in a bread maker (the roof could fall off due to prolonged proofing) and baked it by moving the bucket to the oven.
Here is the result


Of course, this is not cake in the full sense, it's just a bun, but great with butter for tea.

[Anastasia]

Anastasia, well done, that transferred to the oven. My last proofing also lasted about 2 hours, the dough rose 2 centimeters below the edge of the bucket, but I left it in the oven and the roof dropped when baking, became even, and it rose beautifully, round-convex. I sinned for yeast, I had Voronezh, they have been lying for a long time. I also did it strictly according to the recipe, except for candied fruits (put raisins).

The photo turned out without a flash, but it is clear that the crumb is normal. I liked the taste very much, it has already been eaten.

[Lagri]

Lagri, well, one to one I had the same! And the rise to the same size, and the roof was a feast for the eyes, and the time of proofing. Only in the oven is the crust baked more evenly, and in time only 35 minutes.

[AnastasiaK]

The cake rises during the baking process.
Before baking, it is below the top of the bucket by cm 3 and it seems that it will not rise. But 25 minutes before the end of the regime, it becomes clear that the upper crust has risen almost to the very window
Yeast is still better than Dr. Etker, they are the most reliable in my opinion. Saf dropped the roof over and over again for a moment.
AnastasiaK, he would have risen in the bread maker during the baking process, he does this for the first 30-40 minutes, only then will he blush the crust

Added Wednesday 27 Apr 2016 02:29 PM

We ate ours too.
Now a new question has arisen in me.
I want to understand which of our two fast modes (Fast mode, or Express mode) was created for baking soda bread.
My inner voice says that Fast mode is QUICK BREAD, that is, soda, and Express mode is RAPID BAKE, that is, accelerated baking with a lot of yeast ..
Maybe there is someone who used it, I really want an Irish soda bread
And also put ham and cheese there. I have a recipe, but the mode is not clear.
I don't want to bake on KEKS, soda bread interferes very quickly, then it comes out not heavy and crumbly

[brendabaker]

brendabaker, this is in theory, but in practice, both cake and bread, when baked in our bread maker, are significantly lowered relative to the rise that was in the proofing, and the roof also drops. If you transfer the baked goods to the oven, there is a slight growth and everything is fine. I already broke my whole head, what is wrong with the baking in this bread maker, specifically in my copy. I took different yeast - Saf-Levure, Nevada, live.

[AnastasiaK]

AnastasiaK,
What a uniform crumb turned out, just lovely. And the shape is perfectly equal. [
My copy bakes everything smoothly, and most often you don't need to help him with kneading.
While he baked me a French bake, my dog ​​and I went to the park and I skated my bike hour.
It really helps and the loaf looks quite good
Lagri,
Maria, try the yeast on Dr. Etheer, I like it the most from dry.
And baked goods do not smell at all.
I baked everything with a bang, but both times the baking has already begun, and the workpiece is still slightly higher than the half of the bucket. The heart also felt bad, but both times, well, you saw

[brendabaker]

brendabaker, yes, you have excellent Easter cakes, height and crumb are lovely to see! We got a good copy of the stove! And hands are golden

[Oksana]

Maria, try the yeast on Dr. Etheer, I like it the most from dry.

Oksana, it is quite possible that yeast is to blame, they have been opened for about 8 months, and I have been baking bread with sourdough for 5 months. And she added them to the yeast dough, as if they lifted it. I'll try to change the yeast. I have never used Dr. Oetker's yeast, you can try it. I also had problems with the saf moment, but with the pressed ones everything was ok, but I forget to buy them and often they are not there by hand. Yes, and the cake has stood, of course, 2 hours at the last proofing is too much for our hp. Okay, let's try again. Indeed, your Easter cakes are very beautiful, they look super - tall with a convex roof, moderately tanned, in general - what you need. Well done.

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I made a cottage cheese casserole, evening photos, not so hot, so I am ashamed to expose the recipe. And again, delicious and hassle-free.
She put 2 eggs mixed with a fork, 2 packs of cottage cheese (360g) 9%,
1 bag of vanilla sugar, half a teaspoon of grated zest, 1.5 tbsp. l sugar, 1.5 tbsp. l. decoys
TEST mode 10 minutes, everything is funny to me.
Then she took out the dough mixer and turned on the BAKING mode, LIGHT crust,
Time 55 minutes.
The prepared casserole was left to cool completely in a bread maker, covering the bucket with a towel.
Next time I will add 50 g of raisins to the casserole.
Although, in general, for my taste, for such a quantity of eggs and semolina you need 3 packs of cottage cheese.

Added Thursday, Apr 28, 2016 09:20 AM

Here's a potato stew for breakfast. In the sleeve for baking, I used to do it in the oven with a blower, it sticks to the foil, well, it's very dirty.
Here there is no dirt at all, even a bucket can be left without washing.
The taste is different, not baked-fried exactly stewed, soft, juicy, rich.
The most interesting thing is that not a single slice broke

Added Thursday, April 28, 2016 4:45 pm

Turkey fillet casserole. Mix on Dough mode, bake on Baking

The other day I bought in the same * Pyaterochka * the same pressed yeast, like the ones that made me happy before Easter.
Well, that's it, the dough does not rise, it stinks of yeast, but a little sense.
So I will bake without dough and with dry yeast Dr. Etker.
Vladimir's potato bread was a success and so and so, I especially like the convex roof, although I added 2 times more bran than last time

Added on Tuesday 10 May 2016 05:26 PM

And I love both the size and the traditional shape of the loaf of this bread machine.
No wonder I had to run after her, as in the era of scarcity.

Added Wednesday 11 May 2016 11:54

This morning I put on the tomato bread and went to the park with the dog. And in the park tulips are blooming and nightingales are singing
On the one hand, the bread did not come out perfectly even without supervision

Added Wednesday 11 May 2016 12:40 pm

Added Wednesday 11 May 2016 12:41 pm

Added Wednesday 11 May 2016 12:42 PM

Added Wednesday 11 May 2016 12:44 pm

On the other hand, we have seen so much beauty today ... and completely free.
We were lucky to be born on time .... We came home, washed our paws, and then some bread arrived.

Here is an oat bread baked by itself.
I liked the taste, especially the crust.
I read about this bread that it has no dome, with a knobby lid, capricious, but tasty.
In this bread maker, I did not find any difficulties, I did everything on the machine. the only thing, she closed the window with foil.
When I came home, baking was already in full swing, so I did not take out the spatula. And still it turned out neatly.

[Oksana]

Oksana, well done, always the roof of the bread is convex. Nice bread turned out. And the tomato bread, which is higher, is also so interesting to look at, I liked it, and probably very tasty.

Maria, I think the * secret * of such a cover is that my bread machine is standing and working in a quiet corner behind the column. I also close the window as soon as I turn on the mode and until it ends.
That is, drafts and temperature drops are excluded.
Well, since I read in the book that it is necessary to close the sight ring with foil and that it is better not to go into the bakery after the first batch and before pulling out the spatula, I try to postulate
Tomato bread smells like pizza, delicious, slightly damp and ends very quickly. (I posted the recipe)
Tomato and French I bake most of all, with sandwiches.

Today I also baked bread in Maxwell from 300 g of flour (270 g of 1st grade flour + 30 g of rye) and 182 g of water, and also added a teaspoon of bran and wheat germs and a little dry cream, on the Basic mode. Baked on a Light crust. I always cover the window during baking, but in this case it was not very possible to keep the heat and the roof is light as a result. The bread turned out to be very tasty and with a normal roof, the crust is thin, crispy.

I have not only Maxwell in my work, Scarlett also helps me (most often) and rarely Panasonic.

The bright roof does not bother me, the most important thing for me is that everything is tasty, baked, and on an automatic program.
Your crumb is excellent, the roof for the mixture with rye flour is also high.
In my opinion, a very successful bread, you can congratulate
I will gladly take note of the proportions

Yes, the light roof does not bother me too much, but I still want the bread to be evenly toasted. You can bake such bread, it is very tasty.

[Lagri]

Lagri,
How much yeast?

Added on Friday 20 May 2016 08:20 PM

I did French, but I put 40 g of oat bran and 240 g of flour in 175 g of water + 0.8 tsp each. yeast and salt. It turned out, naturally dense and tasty brick with such a flat and flat roof, as if it was baked in the Pullman form.
Here I am sitting in thought, what would be the best way to lift its lid?
Option 1 - replace water with whey,
Option 2 - somehow adapt it to my flour and bran APPLE Bread from my book.
350g flour, 180 g c / h flour, 200 ml water, 1 apple (170g), 1 tbsp. l vegetable oil, 1 tbsp. l. honey, 1 tsp. salt, 1.5 tsp. dry yeast
Cut the apple into medium pieces and lay with water.
(For our model, take half of this recipe.)

How much yeast?

Saf levyur yeast 1 tsp, but I kept them in water with sugar for about 15 minutes, they are not fast-acting, but dry active, small peas, I accidentally bought them, now I use them, but they raise the dough well. I want to increase the amount of flour next time to 380-400 g, I'll see what happens. The bread will be exactly in the whole bucket and I think the roof will be tanned. As for the roof of the bread, I am not an advisor, I myself always have problems with its falling off, but it is in the bucket of hp, and if in an abnormal shape, then the roof always turns out to be convex.
With whey, the bread is always good, I like it. You can take not half of your recipe, but 350 grams of flour, that is, in the recipe 530 g of flour in total, we need 350, which means 350: 530 will be approximately 0.66, so all the ingredients from the recipe need to be multiplied by 0.66, you get normal bread. And with 265 g of flour, the bread will be low.

[Lagri]

Lagri,
Yeah, this is interesting, I never dared to bake more than 390-400 g of ready-made bread.
We must try it all the same.
And about the look of a whole grain loaf, I read that useful is not always beautiful (a lot of bran is more important to me) and calmed down. Now I saw your chic with bran and still I will try to make it just as beautiful (and useful.)
Thank you so much

[Oksana]

Oksana, bake to your health. Now I have bread for 380 g of flour + kefir / water on the Main program. Already 5 minutes left before baking, and the dough came 4 centimeters below the edge of the bucket. I switched on Pause, I want the dough to grow a little more. So you can take 400 g of flour calmly. In this one, I also have a little rye flour, and I added bran and wheat germs to make it more useful, and I take only 1 grade wheat flour.

Posted Saturday 21 May 2016 1:51 PM

The dough has grown to the edges of the bucket. Now only the roof would not fall.

Posted Saturday 21 May 2016 02:13 PM

The roof of the bread has not fallen, it is beautifully convex. Then I'll show you some bread.

Posted Saturday 21 May 2016 3:08 PM

This is how the bread turned out:

So 400 grams of flour can be baked for sure. But I'm not sure of the highest grade flour, such one might run away from the bucket. And a mixture of 1 grade flour, rye and maybe some other kind (oatmeal, corn, buckwheat), then 400 g of the mixture can be taken for baking bread. You can also try to bake such a bread on the Whole Grain mode, you may not have to Pause to turn on the dough a little. The roof of today's bread and the height suits me. Yes, also, I put a Light crust, closed the window with foil (folded four times) and a towel. The roof seems to be toasty.

[Lagri]

Lagri,
Class !! What a gorgeous bread
Our Maxwell, good oven

[Oksana]

Oksana, yes, she knows how to bake good bread, a good oven. Now I will take care of bread for 400 g of flour, the type of loaf is more beautiful, and it weighs a little more.

[Lagri]

Lagri, bread is a feast for the eyes! And the height and crust are excellent! I want this too! How much liquid and yeast for this amount of flour?

[Anastasia]

Anastasia, I baked bread on such yeast, I wrote above that they are not fast-acting, I put 1.25 tsp, liquid - kefir / water 230 ml. I also added a little wheat germ and bran, in addition to flour (wheat 350 g and rye 30 g).

I liked the bread very much both in appearance and taste. And the porosity is normal. At the last proofing, before baking, almost 10 minutes were added. With a pause, I had to "stretch" the dough a little. Now I want to try it out of 400 g of flour. If everything is ok, then I will bake such, not small ones. Recently I have been wanting to bake something in a bucket of a bread machine, otherwise I usually bake in the form.

[Lagri]

Lagri, of course, I have a lot of such yeast))))). I'll try to make a big loaf. If it works out, it will be a victory.

[Anastasia]

Anastasia, try it. We will succeed and the roof will always be convex. Still, I like the big bread in Maxwell more than half a bucket.

Well here is the result of my experiment. Instead of water, I took serum plus 230 ml water, made a preliminary pre-mixing until a coarse kolobok without salt and oil, left it for 20 minutes, and turned on the French mode. I added salt to the first batch, and oil to the second batch. I took 340 wheat flour, 30 rye flour, and the rest bran and malt (for taste and color), only 380 gr. The gingerbread man approached so briskly that he had to turn on the Baking 30 minutes earlier, otherwise he could stand. I hoped that she would grow up while baking, but at least I didn't fall!

And of course, I covered the window with foil (inside) and a towel. Baked for 1 hour on a medium crust.

[Anastasia]

Anastasiawhat a handsome man! Even more beautiful on the middle crust! Well, there are no words just for the kind of bread. For Experiment 5 with a plus. Victory! I will also try this bread in the French mode, because the last time I didn’t have enough time to proof the bun, I stretched the dough with Pause. And the yeast Saf-levure was and how much (once the dough rose so briskly)?
I really liked that the bread was fried so evenly on the Middle Crust, but what kind of crust is not thick? My crust was thin, I don't like the thick fried crust of the bread. Today, too, I will bake on Srednyaya, I bought whey for bread, I like bread on it.

Added Monday 23 May 2016 05:46 PM

covered the window with foil (inside)

Anastasia, and this is how, can you clarify?

[Lagri]

Lagri, took the yeast strictly as ordered -1.25 tsp. ...
Here is a cut

My husband now drank almost a third of a loaf at supper.
I took the foil, folded it several times, squeezed the lid of the bread machine halfway from the inside, where the window was, leaving free the holes for ventilation. The lid was closed, and the foil was firmly clamped and stood domed inside.

[Anastasia]

Anastasia, cutter I see, I smell - delicious. How can you not grow smart! In French, the bread is still more porous. I understood everything about the foil. I have already put another bread in French now, and the next one will be on Wholegrain. I want to work out this recipe before automatic baking, so as to interfere with the process as little as possible, well, only if the scapula is removed on time.
I've already prepared the foil. Folded 4 times, wrapped inside a dome. So great. Thank you. I will put it before baking. And I put everything on top of the window and laid a towel on it.

Added on Tuesday 24 May 2016 10:09 am

This is how bread turned out yesterday, in it there are 30 g of bran + wheat germs, rye flour 50 g, in general, more like whole grain and therefore not such a very convex roof of the bread.

But this is in the context:

I should have turned off HP 10 minutes before the end of the program, but I didn't have time, so the crust, of course, is thick, and the bread baked very well. I liked the bread more on the Light crust, there the crust of the bread is very thin.

[AnastasiaK]

AnastasiaK,
You make great bread like that.
If I could take out such a piece of bread with a separate recipe, I would be the first to stand in line to learn.

[Lagri]

Lagriwhat a wonderful bread you have! And ruddy and tall - lovely sight!
brendabaker, Thank you! We study, we study, every day I wait for the opportunity to bake a new copy of bread, when it works out, when not. I will post new successful attempts.

[Anastasia]

Anastasia, Thank you! I, too, learn and learn with every bread, and I am also happy. I love baking bread so much, expecting the result of baking and enjoying successful, beautiful bread that, just like you, I am waiting for the opportunity to bake the next bread.