Bread "Imperial" (bread maker)

Category: Yeast bread
Imperial Bread (bread maker)

Ingredients

Wheat flour (bran can be added) 400 g
Sugar 2 tbsp. l.
Salt 1 tsp
Yeast 2 tsp
Water 280-300 ml (by kolobok)
Prunes 200 g
Fig 200 g
Pear 100 g
Dried apricots 80 g
Hazelnut 30 g
Cocoa 4 tbsp. l.
Cinnamon 0.5 tsp
Rast. oil 3 tbsp. l.
Cognac 3 tbsp. l.

Cooking method

  • Now I'll post the recipe:
  • Cut dried fruits and mix with cognac, roll in flour before loading - add together with nuts at a signal.
  • Bake on the sweet bread program.

Note

Quote: Ksenia K.

Tosha, I am grateful to you from our family for the recipe for a very tasty bread. Even a child who does not eat fruit in any form - ate it with pleasure. The bread flew away in an instant

Made according to your final recipe. Only I didn't have any figs. I put a little bit of all the dried fruits in the house - mango, papaya, dried apricots, prunes. And nuts. It turned out just amazing, and the aroma ...

I also wanted to ask, what should be a kolobok?

Photo shuska

shuska
Yesterday I accidentally wandered into this topic. And although I have not been experimenting with bread recipes lately, I wanted to try baking this bread. That's what I did
Imperial Bread (bread maker)
The result is a very tasty bread
Quite heavy, moderately moist (due to fruit) with a pleasant sweetness.
Although I am not a fan of "extreme" breads, I highly recommend this one.
Thank you Toshe

The recipe was slightly changed to fit the available products (my changes in green):
wheat flour - 400g. WHEN MIXING, IT HAS BEEN TO ADD DEFINITELY FLOUR
sugar - 2 tbsp. l.
salt - 1 tsp l.
dry yeast - 2 hours l. 1.75 tsp
water - 280-300ml (on a kolobok) 280 ml sparkling water
prunes - 200g. was about 150 g with bone, cut finely approx. 80-100 g
figs - 200g. did not have. Instead, I took 150 g of raisins
pear - 100g. about 80 g, cut into cubes + a tiny piece of apple
dried apricots - 80g.
hazelnuts - 30g.+ walnuts approx. 20 g
cocoa - 4 tbsp. l. took 2 st. l. alkalized
cinnamon - 0.5 tsp. l.
rast. oil - 3 tbsp. l.
cognac - 3 tbsp. l.
Tatiana Gnezdilova
Shuska, what a handsome piece of bread you have! I bake almost the same, but instead of cocoa I add malt, it's also very tasty, we like it.
shuska
Must try with malt. And I also want to add some rye flour. It will be necessary to experiment
Nyunette
Well, it costs
In a few hours I will boast
Myshanya
Superb bread, delicious, elegant! At first, I didn't really know how SUCH amount of dried fruit would interfere with the dough, put it on a spoon, but nothing, they intervened. Instead of water, I put milk, dried fruits - prunes, raisins, candied fruits, nuts - walnuts. I also got the idea to add rye flour. Next time I'll experiment. Thanks for the recipe!
Antonovka
And I do not have a mode "Sweet bread", maybe someone will tell you - in what mode it can be depicted?
Nyunette
And I didn't really like it in the end. Too many dried fruits. Apparently, bread is for everybody
Natka_Alex
Tosha, thank you for the recipe, how delicious it turned out! I changed a little in the recipe:

Water 260 gr
Rast. oil 2 tbsp. l.
Wheat flour 300 gr
Rye whole grain flour 100 gr
Salt 1.5 tsp
Brown sugar 3 tbsp l.
Yeast 2 tsp
Cinnamon 0.5 tsp
Chicory 4 tbsp. l.
Hazelnut 45 gr
Prunes 150 gr
Dried apricots 150 gr
Sun-dried bananas 100 gr
Cognac alcohol (it is less strong and sooooo aromatic) 3 tbsp. l.

Wonderfully tasty and fragrant bread came out, the roof is flat, round. And the stove is clever, she intervened everything herself, and even crushed some nuts))) We could hardly resist not to eat everything at once)))
Now I want to buy pears and figs, try to make with them.
Thank you!
Miroslava

Bake on the sweet bread program.
And Panasonic SD-257 doesn't have a sweet bread program. Girls, please tell me, I bought the stove recently. What program should I use to bake Imperial Bread on Panasonic SD-257?


Admin

Wheat bread with dried fruits.

If during the day the author and other Panasonic users do not respond, then such bread can be baked on the Basic (basic) program
Crochet
Miroslava
If I'm not mistaken, your bread maker has a Basic with Raisins mode, so it is perfect.

If you add bran (on the advice of the author), then you can safely bake bread on the "Diet" mode.

Just "Basic" (as advised above Admin) is also perfect.

The choice is yours !
Miroslava
Thank you very much for the quick and timely help.
Yulalka
I baked bread - a miracle as good, the best of those that I baked (though I'm just a beginner baker) In my little HP, the maximum weight of a loaf is 500 grams, I counted the recipe for 300 grams of flour, the bread went up to the ceiling, and weighed 900 !! gram

flour was not enough in this proportion - another 3 tbsp. l. added during kneading, there were no pears, added instead of 75 grams of raisins, there was no brandy - added 1 tsp. grape vinegar. The rest is by prescription. True, I added all the dried fruits right at the beginning, a lot was cut almost without a trace, but the taste is wonderful. And the bread is very beautiful. I was told - as a branded
Inferno in Basic Mode

My thanks to the author and

🔗

🔗

🔗
Tosha
Sorry for the LONG silence!
Now I knead all the bread in HP, and bake it in the oven. I don't knead dried fruits into the imperial, but wrap them according to the principle of a roll. Then proofing and baking. It turns out loaves with a fine-pored crumb, my more like this option.
Thank you for rating the bread!
Nik101
And what should be a dried fruit or natural pear? I put the natural one, obviously too much with moisture And it is so difficult to take into account the moisture in natural fruits and in 14 minutes that it crumples in the batch, there is nothing left of it
Admin
Quote: Nik101

And what should be a dried fruit or natural pear? I put the natural one, obviously too much with moisture And it is so difficult to take into account the moisture in natural fruits and in 14 minutes that it crumples in the batch, there is nothing left of it

This recipe provides for laying dried fruits in the dough

If you lay a fresh pear, then there are two options: at the beginning of the batch, it is better to puree - and then reduce the amount of liquid at the beginning of the batch, or add a little flour.
You can put the hard pear in pieces at the end of the second (main) batch so that the pear does not have time to crush into puree. But all the same, there is no guarantee of increasing the liquid due to the release of juice during baking.

It is better to add dried fruits to the dough, they have little liquid. Preparation of seeds, grains, fruits, berries for laying in bread dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=136698.0

Tosha
Admin, thanks for your reply. I haven't visited for a long time))) I always bake only with dried fruits. Although the pear is rather dried.

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