Wheat bread with onions, cottage cheese, dill (oven)

Category: Yeast bread
Wheat bread with onions, cottage cheese, dill (oven)

Ingredients

wheat flour 370 gram
potato broth 180 ml.
old cottage cheese 150 grams
egg 1 PC
butter 30 grams
salt 1 tsp
sugar 2 tbsp. l.
dry yeast 1.3-1.5 tsp
chopped onion 2 tbsp. l. Used dried onions
fresh dill 1-2 tbsp. l.

Cooking method

  • The recipe from the instructions for the Hitachi oven, I recalculated for a smaller amount of flour and the water was replaced with potato broth.
  • This bread can be completely baked in a bread maker, Basic (basic) mode - soft bun.
  • Kneading dough in a x / oven, dough mode. But you can use another kneading mode, for example, on the Fast bread program.
  • First proofing in a bowl in the oven at 30 * C
  • Kneading the dough, forming the loaf, the second proofing in the oven at 30 * C.
  • Baking at 180 * C, followed by a decrease to 160 *
  • Wheat bread with onions, cottage cheese, dill (oven)
  • Wheat bread with onions, cottage cheese, dill (oven)

Note

The bread is very soft and fluffy with a slight smack of onion and dill.
The pulp on the cut is openwork.
I really liked the bread, I will cook many more times!

Bon Appetit !

Lana
Admin
Your bread immediately wants to run and bake, it is so beautiful, and, turning on your imagination, you feel how fragrant!
This is the smallest size for HP, as I understand it? You can bake in the oven and quite small bar ... Our family does not eat bread well, but we want more varied and fresh
Admin

Lana, here is the situation

The dough was not enough, the bun was small - I don't bake much either

But after the second proofing and especially at the beginning of heating in the oven - the dough is so flooded in different directions, so flooded - you can't stop

And so soft and airy that it washed out a little under its own weight while it cooled down
Lana
Quote: Admin

But after the second proofing and especially at the beginning of heating in the oven - the dough is so flooded in different directions, so flooded - you can't stop

And so soft and airy that it washed out a little under its own weight while it cooled down
Your skill, Admin, undeniable But you also have an oven, I have such a suspicion, very good... Your ally and assistant ...
And mine, such - such, can ruin any recipe, even the most excellent ... How can I deal with it? ..
Admin

Lana, try to bake this bread in a bread maker, it should work

And it's useless to fight with the oven - either to know and use it to the subtleties, or to change it to another
Lana
Quote: Admin

Lana, try to bake this bread in a bread maker, it should work

And it's useless to fight with the oven - either to know and use it to the subtleties, or to change it to another
I printed out the recipe, I will bake ... or fight
Cook
Admin!!!

How do you form loaves, please? Are you rolling and rolling?
Admin
Cook, first I do the dough wrinkle as shown here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=89541.0, then knead with my palms, make a small thick cake, and roll a loaf / roll several times (2-3 times), put it on the seam for proofing.
Cook

Thank you very much, I understood everything.
Admin
Quote: Cook

Thank you very much, I understood everything.

Bake for health
Cook

Can I have another question?

Do you bake with stone? 🔗
Admin

If bread is on the hearth - then with a stone.
As a rule, I bake the loaves without a stone, I simply distribute on a baking sheet and then bake on it.
Cook

Thank you Romchka. 🔗
Inusya
Admin, walked by and came across here by chance in the photo.I can't wait for the morning now, just the "old cottage cheese" and "potato broth" are present (I left it on the hand bath on time, I often use it), and now it will go to a nice job.
Only one clarification on the broth is possible ?: Is it necessary to take into account that the potato was cooked with salt and it is slightly salty, and in the recipe there is another 1 tsp of salt, or did you have an unsalted broth, otherwise I'm afraid I'll ruin everything? Lead on the right path ...
Admin

inusya, depending on how much salt was in the broth. I take into account the salinity of the potatoes and put a little less
Jazelle
A very interesting recipe, or you can clarify that you need fried or fresh onions, and fresh cottage cheese will do, otherwise, out of habit, I throw away all old products ..
Admin
Quote: Jazelle

A very interesting recipe, or you can clarify that you need fried or fresh onions, and fresh cottage cheese will do, otherwise, out of habit, I throw away all old products ..

Onions are put into the dough in different ways - whoever puts them raw. I used fried and dried onions, they are tastier.

You can put any cottage cheese, but it is still better aged, since it starts to work partly like yeast, and it tastes better, you don't feel sourness. On such cottage cheese, the crumb is better and the bread is higher and more airy.

Using aged cottage cheese in bread dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=45260.0
Jazelle
Thanks for the answer, I will definitely try to do how I solve the problem with cottage cheese
tinakot3
Thanks for the recipe. The bread is very tender and delicious. I didn't have potato broth, so I just took water. I watched the bun, I had to add 3 tbsp. l. flour, because the dough was smeared on the walls of the CP. My HP is Mulinex, I baked it on the "Wheat bread" mode (total duration 3 hours 18 minutes).
Wheat bread with onions, cottage cheese, dill (oven)

Here you can see how airy this bread is
Wheat bread with onions, cottage cheese, dill (oven)

I will add another photo of the kolobok, maybe it will be useful to someone
This is a bun at the end of the second batch. Very soft and a little sticky I had.
Wheat bread with onions, cottage cheese, dill (oven)

And this is a bun after the first workout
Wheat bread with onions, cottage cheese, dill (oven)
Admin
Quote: tinakot3

Thanks for the recipe. The bread is very tender and delicious.

tinakot3, thank you for the baking too

You are right, the bread is tender and tasty and you did everything right
Crochet
Admin
Accept bahhThank you very much for the wonderful recipe! Well, the report ...

The dome fell through after a friendly kiss with the HP lid, there was simply nowhere for the loaf to grow:

Wheat bread with onions, cottage cheese, dill (oven)

Part of the dough (I had a double portion) went to baguettes:

Wheat bread with onions, cottage cheese, dill (oven)

Amazingly delicious bread !!! I will definitely bake it again !!!
SweetCandy
Tanyusha, thanks for the bread!
Here is my kyrpychik

Wheat bread with onions, cottage cheese, dill (oven)

I'll find out what happened inside tomorrow
Admin

Lenusya, a beautiful brick, such a gorgeous and even roof Good health! Hope you like the bread inside!
SweetCandy
I honestly have no doubts about the taste. judging by the aroma of the bread will be awesome! I am worried whether it was baked inside as expected, for the first time in my oven I swung to bread, I'm waiting for tomorrow, let it cool down calmly
Admin
Quote: SweetCandy

I honestly have no doubts about the taste. judging by the aroma of the bread will be awesome! I am worried whether it was baked inside as expected, for the first time in my oven I swung to bread, I'm waiting for tomorrow, let it cool down calmly

So that there is no doubt, we purchase a temperature probe, since our sensations are deceiving, and the spoke also does not guarantee an accurate result.
We read here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4648.0
SweetCandy
I understand I will look for such a thing with us!
Mailmor
Admin, Tatyana, is it possible to bake this bread on wheat leaven of 100% moisture without using yeast? if possible, help to adapt to the sourdough step by step
PS I have a good, active sourdough, today I baked challah using 3 eggs, the dough rose perfectly
Admin

Julia, Thank you!

Sure you may! It will turn out very well
How much starter culture to put, ask Vika, the moderator of the starter culture section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&action=profile;u=1530 , she is friends with leaven every day
And this bread still contains potatoes, the reactive composition will turn out
Mailmor
Admin, thanks for the quick help
By the way, this is my kids' favorite bread

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