French bread in a bread maker with pressed yeast

Category: Yeast bread
French bread in a bread maker with pressed yeast

Ingredients

Water 275 ml
Salt 1.5 tsp.
Wheat flour 465 g
Butter 30 g
Pressed yeast 8 g

Cooking method

  • At the bottom of the bucket, pour water, chop the yeast, add flour, salt and butter, cut into pieces. We put on program 5 - "French bread", 750 g, the crust is dark.
  • In the process of kneading 2 and 3, depending on the correctness of the formation of the bun, I added water - 1 tablespoon each.
  • From the result - she herself is delighted - the taste of a real French roll, with a thin crispy crust, with large holes.
  • French bread in a bread maker with pressed yeast
  • French bread in a bread maker with pressed yeast
  • French bread in a bread maker with pressed yeast
  • Please pay attention: it is better to take flour for bread of this quality - bakery.
  • And, given that this bread machine has the ability to program, add time for 1 and 2 kneading - - 5 minutes each, with 1 - 2 rest - also 5 minutes.

Time for preparing:

4 hours 25 minutes

Cooking program:

Program 5

Mandarinka
Wow holes! Nicely, I thought such holes could only be achieved if the dough was manually kneaded
MariV
Why, when such a technique appeared!
Dana
And I thought that "French" bread is when without butter
alina-ukhova
Mom, dear ... I'll go right now and put this bread on.
alina-ukhova
MariVwhat should be the dough? I had to add about 70 grams of flour to the bun, because the dough is like thick sour cream! 375 grams of water and 30 grams of butter and 465 grams of flour - it turns out liquid. Or is it supposed to be ???
MariV
Quote: Dana

And I thought that "French" bread is when without butter
Instructions for HP Pansonik page 17 plate below "French bread" - butter -15 g. Me and my homemade bread eaters like this recipe better.
MariV
Quote: alina-ukhova

MariVwhat should be the dough? I had to add about 70 grams of flour to the bun, because the dough is like thick sour cream! 375 grams of water and 30 grams of butter and 465 grams of flour - it turns out liquid. Or is it supposed to be ???
We put a bucket of flour and a container with water next to the HP and watch the kolobok - nobody canceled the fairy tale about the kolobok. Add on a spoon, depending on the desired result. I like snail dough. Like sour cream shouldn't be. What is your HP model? How does she knead? This HP kneads very hard!
MariV
I apologize to everyone - this is my mistake - I described it - I need 275 ml !!!!!!!
Alina-Ukhova, thank you for paying attention!
Catwoman
Quote: MariV

I apologize to everyone - this is my mistake - I described it - I need 275 ml !!!!!!!
Alina-Ukhova, thank you for paying attention!

Ol, and dry yeast - 1 tsp?
MariV
Quote: Catwoman

Ol, and dry yeast - 1 tsp?
I don't use dry yeast - but where is "dry yeast 1 tsp"?
Catwoman
Quote: MariV

I don't use dry yeast - but where is "dry yeast 1 tsp"?

Ol, Saf-moment, otherwise I put on bread, but I don't know how much to pour, I haven't baked with yeast for 100 years.
MariV
Is this the recipe? Then from the book.
celfh
Olya, your bread is so beautiful, I've been trying to read the recipe in the morning, but it doesn't work, not the text, but a solid abracodabra. Or I alone see it in the form of squares and symbols?
* Gulya *
my recipe is all right.
yara
So everyone was infected And I bake True, I had to add a little flour. And one more thing: I was afraid that you forgot to indicate sugar in the recipe, and just in case added 1 teaspoon. And now I doubt, maybe it was not necessary?
Iriana
Hello! Did I understand correctly - sugar-free dough? I was sure that yeast only works with sugar.
Admin
Quote: Iriana

Hello! Did I understand correctly - sugar-free dough? I was sure that yeast only works with sugar.

No, bread rises quite normally without sugar! The yeast is more influenced by salt, the norm is 1.5-2% by weight of flour
MariV
Thank you, Admin, for your support - yes, it rises perfectly without sugar!
Admin
Quote: MariV

Thank you, Admin, for your support - yes, it rises perfectly without sugar!

yara
Yes, I probably had too much sugar. My Skarlusha almost ripped off the lid, it turned out so tall! The dough stuck to the window! But it turned out very tasty !!
Iriana
Thank you! I understood about sugar. If possible, also about salt - which is worse, undersalt or oversalt?
MariV
Where is Admin, where?
A man wrote and rewrote so much on the forum - and who reads?
For whom has so much work been invested? And about yeast, and about flour, and ... about everything in short ...
Go to the topic about bread, fie-e-z!
yara
Quote: MariV

Go to the topic about bread, fie-e-z!
That is, get out of this Topics? Have we offended you with something?
MariV
Yes, no, you girls - stay. Now I will find - "the salted dough does not ferment well, it is easily aired during proofing. The finished products turn out pale, with tears on the sides" ...
... "Foods with insufficient salt are blurry" ....
Cooking textbook, 1955. the authors - there are many professors.
yara
Ahhh, it's you about salt, but I really thought it was because I broke the recipe and put sugar
Admin
Quote: MariV

Where is Admin, where?
A man wrote and rewrote so much on the forum - and who reads?
For whom has so much work been invested? And about yeast, and about flour, and ... about everything in short ...
Go to the topic about bread, fie-e-z!

Read my answer in this thread about salt https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=105732.0I hope everything will become clear
alina-ukhova
Well! And in the middle of the cycle, the light was turned off and I had to bake a loaf in the oven, it turned out wonderful. Tomorrow there will be a take two in the bread maker, I will definitely report back. Thanks for the recipe !!!
Iriana
Thanks for answers. I am still poorly guided by the forum, I apologize.
Aaleks
Quote: MariV

Instructions for HP Pansonik page 17 plate below "French bread" - butter -15 g. Me and my homemade bread eaters like this recipe better.
We have a Panasonic 2501 - in the instructions in French, as for all recipes, first the yeast, as a result, the first pancake did not bake lumpy and did not rise, in this recipe, water first - is that correct?
Admin

Yeast at the top or bottom is not so important, and does not depend on the model of the x / oven if the baking starts immediately.
Panasonic has a temperature equalization mode and, moreover, a long one, so for this model x / stove it is better to adhere to the manufacturer's recommendations.

And the bread is raw for another reason - we learn to make dough and bake bread "The bread did not work out again, I did everything strictly according to the recipe. What could be the matter?" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0
Dinya
hello my name is Denis. For the third time I try to bake bread according to your recipe, but it turns out something different, but also delicious! I have a burning stove. I use natural iodized yeast, set all indicators as indicated. it turns out white, not roasted and not porous, but baked. tried to increase the time, the same thing. can someone tell me what I'm wrong. I use wheat flour, imported grade
MariV
Unfortunately, Denis does not know how your bread machine works. In "French", a rather long kneading and proofing. If your bread maker has such a program?
NatusyaD
Here I am reading, reading ... I still do not understand ... What is the difference between simple bread and French? Only by kneading and proving time? In this recipe it is sugar-free and in others it is sugar-free. So what's the difference? Or am I completely
MariV
Quote: NatusyaD

I am reading, reading ... I still do not understand ... What is the difference between simple bread and French? Only by kneading and proving time? In this recipe it is sugar-free, and in others it is sugar-free. So what's the difference? Or am I completely
Simple bread according to which recipe and from which recipe book for which HP?
NatusyaD
Quote: MariV

Simple bread according to which recipe and from which recipe book for which HP?
HP I have BOMANN.
For example, here is the recipe for "Plain Bread"

Dry fast-acting yeast - 1 tsp.
Wheat flour - 400 grams.
Salt - 1 tsp
Butter - 1 tbsp. l. (15 grams.)
Water - 300 ml

And here is a recipe from this temka:

Water - 275 ml
Salt - 1.5 tsp.
Wheat flour - 465 g
Butter - 30 g
Pressed yeast - 8 g
There is no difference in ingredients, you can replace dry yeast with fresh yeast and vice versa ... Can I bake bread according to any of these recipes in both Regular and French bread modes? What's the difference?
MariV
The difference will be in the duration of the programs - for example, for Panasonic - "basic" - 4 hours, French - 6. According to the recipe - there is mainly sugar - 1 tbsp. l., in French - no sugar.
NatusyaD
Girls, does anyone have Bomann? What program there corresponds to French bread? It seems to me the second, it is the longest.
Admin
Quote: NatusyaD

Girls, does anyone have Bomann? What program there corresponds to French bread? It seems to me the second, it is the longest.

Ask a question about your x / stove here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=505.0, there are many similar models, help you find a comparison
NatusyaD
Thanks for the quick response and the link. I'll go there.
kisynik
I baked bread according to this recipe, it turned out delicious, but the hat fell a lot. The gingerbread man looked, like he was good, he didn't stick to his hands, that is, there was enough water, not too much. And such a disaster happened. Please tell me what to do?
kisynik
Ahh, I also remembered, instead of fresh yeast, I used saf-moment. In my recipe book it is written that 6g fresh = 1 tsp (5 ml) dry, so I took 1.5 tsp dry.
Admin

And if without a book, then 1 tsp. measuring for x / oven contains 4 grams of yeast, see here Amount of main ingredients in one measuring cup and spoon https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8236.0, it is quite possible that in this way you got too much yeast in the bread, hence it fell off in the roof
kisynik
Something in my head does not fit .. I didn't have big holes, where should the "roof" fall ?! And I thought the more yeast the better, in the sense that the bread rises higher Or maybe the "roof" will fall due to the fact that the raising time is not enough? I just programmed the mode myself ... at first I wanted to set the grain mode in general, it takes longer to rise, and then I doubted ...
Begemot
And I understand correctly that you can replace pressed yeast 8 g with 1 tsp. dry? Enough for this recipe? Admin wrote that for such an amount of flour you need 1.5 tsp. dry yeast.
Marmarinka
Your bread has become a very frequent guest on our table! Almost every other time I bake it, the whole family fell in love with it! Thanks for the recipe!
Irdo4ka
Most often I make this bread !! The holes I get are not so big, but the bread itself is very tasty !! And the most wonderful thing about cooking is the perfect bun !! It doesn't work like that on any other bread, you have to add either water or flour. And here I can’t get enough of it !! Thank you for the recipe !!
MariV
Good health to you girls!
IrinaL
Quote: MariV


... Please pay attention: it is better to take flour for bread of this quality - bakery.

And, given that this bread machine has the ability to program, add time for 1 and 2 kneading - - 5 minutes each, with 1 - 2 rest - also 5 minutes ...
I beg your pardon, I could not find in the post what kind of bread maker I mean? Thank you!
MariV
This is made in the Brand 3801 bread maker.

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