Onion bread in Panasonik 2501 bread maker

Onion bread in Panasonik 2501 bread maker

Category: Yeast bread

Ingredients
Saf red yeast	1 tsp
corn flour	30 g
wheat flour 1 grade	370 BC
oil	1.5 tbsp. l.
salt	1.5 tsp.
water	270 ml.
onions, green, fresh	4 tbsp. l.

Cooking method

• We fill in the yeast, then flour, salt, water and oil last. If you have dry flour, then water is 280 ml. Butter is optional, and usually I add it by eye, as a rule, I tear off with a tablespoon so well)) (if you want the bread to have more open cells, replace the butter with sunflower oil, etc.)
• I didn't put sugar in and without it it's great, the color of the crust suits me the one that is, if you want a dark crust, put 1 tbsp. l. Sahara. The onion is poured at the kneading stage, I just open the lid and pour the onion.
• If you put 1 tsp. salt will not change anything. I add corn flour to keep it longer and the color is good, like egg bread. The smell of bread is simply unique, especially when it is baked. Delicious bread.
• I measure salt and yeast, etc. with a spoon from the kit to the stove. I always knead flour on an electronic scale, up to a milligram.
• 

The dish is designed for

~ 400g.

Time for preparing:

5:00

Cooking program:

4

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Eugene, with the first bread!

And when do you put the onion and in what state is it?

Fresh green onions, bought in a store (in the winter they also sell fresh onions). According to the program, it starts to stir in 1.5 hours, I look in about 10 minutes after the start of the kneading, and if a ball has formed, I fill up the onion (you can fill it up at any stage of the kneading, just wait so that you mix a little)

Fresh green onions, bought in a store (in the winter they also sell fresh onions). According to the program, it starts to stir in 1.5 hours, I look in about 10 minutes after the start of the kneading, and if a ball has formed, I fill up the onion (you can fill it up at any stage of the kneading, just wait so that you mix a little)

Thank you. I will definitely try to bake bread according to your recipe.

tell me pliz, and what is the weight of the bread, I just have programs in hp for 500,750 and 1000 calculated ?? I also want to try to bake your bread.

The weight of the bread turns out to be about 600 grams, put it on 750 grams, you can't go wrong.

thanks, I'll try !!!!

forgive me, I still have a question, I'm new to this business !!!!! : girl_red: and what program to expose, regular or French bread ??

The author of the recipe says:
Cooking time: 5 hours
Cooking program: 4

I just have another stove, so I'm asking what kind of program it is

I just have another stove, so I'm asking what kind of program it is

What is the question - this is the answer!

Enter in your profile the model of your x / stove, the size of the measuring cup, the place of residence (as I have under the avatar) - then you will be provided with more substantive assistance

Choose a program close to the author's 5 hours.

I also have a different x / stove Judging by the composition of the ingredients and the brand of flour, I would bake bread in my Hitachi on the main mode

I already exhibited several times, but I can't for some reason !!!!!

I already exhibited several times, but I can't for some reason !!!!!

We open our profile,
further Profile settings, where on the NAME line we put down the model of the x / stove and the volume of the measuring cup.

on the line WHERE we put the place of residence

All!

I did it several times already, I displayed everything in the profile, why is it not saved? probably my hands do not grow from there !!!!

Do everything correctly according to the instructions, after making the changes, confirm with a password, and so on ... there is nothing complicated, we do succeed

but what I did


it turned out tasty, only the crust cracked, although I measured everything according to gram on electronic scales, but this does not bother us, it is still tasty !!!!! thanks for the recipe !!!!

The crust could crack from a steep dough, for example, Therefore, you need to measure all the ingredients not to a gram on an electronic scale, but to track the dough itself, its quality, flour / liquid balance so that the dough is soft

AnechkaAnyutk.
You can also use the recipe for the French bread program = 8. You can also use the main program = 1. To be honest, I did not notice the difference between all these programs on my stove, the result is equally good on all programs))

Thank you!!!! Yesterday evening I put this bread with a delay, so that in the morning my husband would have a warm bread. The bow immediately fell asleep. I baked again according to the first main program, everything worked out great and even the top did not crack.

Why not put chopped onions in a dispenser and do everything on program number 6?

I made this bread with a delay and immediately put the onion in the oven, everything turned out great.

Why not put chopped onions in a dispenser and do everything on program number 6?

It's easy, but somehow I don't trust the dispensary in relation to such products as onions, it will not dump everything and then it will burn, raisins, etc. yes. this is my personal opinion. In addition, an open dispensary will create a loss of heat, suddenly this will affect the result, as an option.

The bread turned out to be very tasty, with a rich aroma and onion taste. I took a green onion + cut it and fried a small onion onion. I put everything in the stove right away and set it on the timer. Thank you very much for the recipe!

And I also got such a bread! Tasty! But only I don't know if it should have turned out like that. When the kneading began, I watched the bun, the dough was smeared along the bottom quite strongly. Therefore, in the first batch, I added 2 tbsp. l flour - the bun is formed. Then, during the second kneading, the dough again began to smear along the bottom and I added 2 more tbsp. l. flour, again the bun turned out. When the bread was baked and cooled down, I cut it, after pressing the crumb, it again took its original shape - it means not raw. But for some reason it was heavy and finely bubbly and as if wet. Is this how it should be or should it be different? Tell me, experienced bakers? I'm just starting to learn about baking, the process is fascinating))) And I still have a question about flour - should I have added it or not?

Thank you very much for the bread! Even the most fastidious family members love

Thank you, Eugene! The bread turned out like in your photo. Fluffy, light, with an onion aroma. Delight!

Today I baked this bread again. The onion is very juicy, I even said the watery one had to add more flour, but still the roof fell. Next time I will add water after the onion.

I set it to bake almost according to your recipe.
I used dry onions (onion chips) and dill.
I added a tablespoon of rye bran, sugar and panifarin. Instead of 100% water, I used 50% milk and 50% water.

Eugene, thank you for the wonderful recipe. We managed to diversify the recipe for simple white bread. I added 1 tbsp. l. put a spoonful of sugar and onions in the dispenser. I did it on program 6. Everything worked out perfectly.

Delicious bread. I cooked it in 2502. Everything was according to the recipe, 60 grams of onion, changed the oil to olive oil + 1/4 teaspoon of sugar, with a delay of 10 hours, on the "French bread" mode, mode 8. Excellent bread. During the day, almost the entire loaf was gone. Thank you. I will continue to experiment.

The bread is wonderful! Baked with milk powder and onion chips.
Thanks for the recipe!

Thanks for the recipe! The bread turned out great, the smell is indescribable!

Today I made bread out of several recipes ... Slightly changed the recipe! And it turned out to be such a lush fragrant .. alas, I don't know how to post photos ... Children sweep away with a bang! I made a dough for 1 egg ... I can share the recipe ...