Panasonic SD-255. Simple French with saffron and cumin

Category: Yeast bread

Panasonic SD-255. Simple French with saffron and cumin

Ingredients

Pressed yeast 8 g
Wheat flour 400 g
Salt 1 tsp
Butter 15 years (1 tbsp. L.)
Zira (cumin) 1 tsp
Saffron (stigma) 0.5 tsp
Water 300 ml

Cooking method

  • The recipe is taken from the instructions for HP Panasonic, in the Russian version of which it is called "Simple bread" for the French regime. But it is this bread that is analogous to French bread with a crispy crust and slightly moist, slightly stringy crumb. By the way, in the European version of Panasonic's instructions it is he who is called French, and there is no recipe for "our French" with milk powder at all.

  • He decided to develop the French theme and, under the impression of saffron buns from R. Bertinet's book "His Bread", supplemented the recipe with saffron and cumin.

  • So let's get started.

  • Soak saffron in warm water (let stand for a couple of hours). Then follow the instructions, add yeast (I prefer pressed "Lux"), flour, salt, oil, cumin and pour water with infused saffron. It is quite possible to lay the food on the contrary (down the water), the result will be exactly the same.

  • The result is real French bread with light oriental flavors.


Cooking program:

French mode (6 hours), can be set on timer

Freesia
Very often I meet here the French mode for 6 hours. And I have it for 3 hours and 50 minutes. And when I bake on it, I don't feel the difference.
And I'll try your bread!
TMN
In Panasonic the "French" mode differs from the others in a significantly longer rise-proofing time. If in usual it is in total in the region of 2 hours, then in French - 3-4 hours, so there is a difference and it is noticeable
Freesia
That is, I will not see French bread ...
Rina
Panasonic has very large tolerances ("temperature equalization" time range) on the French program. Therefore, in its pure form, the program can last the same almost four hours as in other CPs, where the batch starts immediately.
Lika
Freesia, see, see. In Alaska, I bake on the French 3-50 mode, only put the food with the T, warm.
TMN
Freesia Not at all a fact, try it ... In many ovens, the French mode is distinguished by a more intense proofing mode ... so it might even work out, good luck.
Gael
Quote: Freesia

That is, I will not see French bread ...

I also have a French regime for less than 4 hours. I put it first on the mix, and then on French
Tatiasha
Freesia, see !! My regime is 3.40, yesterday I baked super bread with poppy seeds, absolutely airy and correct, it turned out according to my own recipe, not according to this. Paired with him and gray, he finally touched the roof of the HP roof. I used dry "Voronezh" yeast, bought it in Lenta for testing, I regret that I bought it a little. Excellent yeast !! I didn’t buy Panas because of the price, I would know about such horse modes and because of this I wouldn’t buy it either, here you wait for almost 4 hours for a long time, and even 6 for nothing, I think so.
________________________ ________________________ ________
And the additions are interesting, only I will put not cumin, but sesame seeds, you have to buy saffron in Auchan and throw it away.
Svetlana Kosenko
Thanks to the author for the recipe! Very interesting. I will definitely try, just buy saffron.
If you add 3 tbsp instead of cumin and saffron to this recipe. l. fried onions (I buy in the store), then it will turn out delicious too. Try it.
And if you also replace 50 g of wheat flour with rye (total 400 g = 350 g of wheat + 50 g of rye), and 310 ml of water instead of 300 ml, the recipe for "French bread with rye flour" from the instructions for HP Panasonic 257, then generally delight.
TMN
Svetlana Kosenko

I advise you to try this recipe, I feel I should like it
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=110480.0
Svetlana Kosenko
TMN
Thank you so much for the recipe! The only catch is that I have not yet found whole grain flour in our city. We have a big problem with the ingredients for rye bread. You have to buy in Moscow via the Internet.
I am generally a fan of French bread. My favorite is the rye French baguette. I buy this in the store. I would like to bake. I am interested in what the bakeries "tint" this bread with? I don’t think there is a lot of rye flour in the recipe, because the bread would not be so "leaky". Maybe you know or someone else? Tell me please. Thank you in advance.
VLAN
Wow! Either I got a vigorous zira, or because I didn't find the saffron, but only I and the rest of the family ate the bread.
The main thing is that in pilaf, a lot more is somehow eaten, but with bread I will think about it or put it next time.
And zira is different. What is your prescription? I remember 3 types of it, and at least light and black.
TMN
Quote: VLAN

And zira is different. What is your prescription? I remember 3 types of it, and at least light and black.

Maybe you took the wrong spoon. I did it with different cumin (not ground) and with Iranian from the market and from a store bag ... from one teaspoon a very light aroma is obtained.
Katrinka
to take cumin in seeds or ground?
Oksanka_Kov
the author tell me, please, how to be with yeast? do you just throw them to the bottom or do you dissolve them first? you can learn more about this process. I have only cooked dry so far. I want to try fresh. Thank you!
Bober_kover
Beautiful and fragrant yellow bread turned out))) zira is well felt, took a whole. I had only ground saffron, but the color was bright. I regretted the liquids a little so that the roof did not collapse, I usually take 270 ml. I have half water and serum.
Panasonic SD-255. Simple French with saffron and cumin
Panasonic SD-255. Simple French with saffron and cumin
varella
And something somehow turns out liquid. Should there be a bun in the kneading process? And then I still look like pancake dough.
SvetaI
Lera, according to this recipe, the dough is thin, it should be so. Something vaguely resembling a kolobok appears towards the end of the batch.
varella
Thanks for the answer! I, of course, could not stand it and added flour. The bread still turned out to be both beautiful and tasty, but next time I'll try to make it exactly according to the recipe.

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