Dill bread in a bread maker

Category: Yeast bread
Dill bread in a bread maker

Ingredients

Dough:
Milk 200g.
Fresh yeast 10g.
Sugar 25g.
Wheat flour 100g.
Dough:
Wheat flour 280g.
Sour cream 20% 50g.
Vegetable oil (I have sesame oil) 15g.
Dill (only herbs) 30g.
Salt 1h l.
Coriander beans 1 \ 2h. l.
Fennel 1 \ 2h. l.

Cooking method

  • For dough, grind the yeast with sugar, pour into the bucket of a bread machine. There is also milk and flour. Start kneading any program for 1 minute until a homogeneous mass is obtained. Leave on for 30 minutes.
  • Rinse the dill, dry and chop. Grind the spices in a mortar or in a baler.
  • Next, add butter, sour cream, herbs to the bread maker. Top with flour, salt, spices.
  • Basic mode (2h 50min.), 750g., Medium crust.
  • Dill bread in a bread maker
  • Dill bread in a bread maker
  • Dill bread in a bread maker
  • Fragrant bread with delicate, airy crumb !!!!

Note

based on recipe Bulgarian dill buns

Vilapo
No, well, the same is impossible, I have already mentally prepared to make dill buns tomorrow, and here you have dill bread
zalina74
I'm taking notes! The scent through the screen is felt ...
Omela
Quote: Vilapo

No, well, the same is impossible, I have already mentally prepared to make dill buns tomorrow, and here you have dill bread
Not, Linen, buns must be done !!! Moreover, the preparation has already been carried out !!! And the bread -
this is for the lazy ... like me.

Zalina, Thank you!!
Feofania
super!
Vilapo
Quote: Omela

Not, Linen, buns must be done !!! Moreover, the preparation has already been carried out !!! And the bread -
this is for the lazy ... like me.

Zalina, Thank you!!
Of course, I prepared myself: I went to the market, bought some dill, bought sour cream, and then there was bread with the same products than "dancing" around my oven, better in a bread machine, once it's done ..
Gasha
And we have dill - heaps !!! Cool bread, Ksyusha!
Omela
Quote: Vilapo

than "dancing" around my oven, better in a bread maker, once and you're done ..
It is definitely a shame that the oven is loaded with dancing.

Quote: Gasha

And we have dill - heaps !!!
Gash, Nooo, well, not really .. While we help friendly countries ... Our current has risen !!
zalina74
Forgive me, but if the yeast is dry, how much hang in grams grams?
Omela
Zalina, dry yeast 3g.
zalina74
Thank you. I will bake - I will report. By the way, can you put dry dill? Or fundamentally fresh?
Omela
Zalina, sorry, I missed your question. Dill is certainly better to take fresh. In addition to taste, it also gives the buns color.
Rucheek
Omela Thanks for the bread. I put dry yeast, did not find coriander at home, added a little flour. The bread is delicious with a crispy crust. I only have a request, you can lay out for a large bun, otherwise I'm not very good with recalculations
Omela
Marina, I am glad that you liked the bread !!

Quote: Rucheek

I only have a request, you can lay out for a large bun, otherwise I'm not very good with recalculations
How big ??? How many grams of flour?
Rucheek
I would like the finished roll to be about 1 kg, maybe a little more.
Omela
Quote: Rucheek

I would like the finished roll to be about 1 kg, maybe a little more.
Marina, the weight is calculated as follows. All the ingredients in the original recipe are added first. It turns out 710g. Then the desired weight is 1000g. divide by 710 to get a conversion factor of 1.4. Now we multiply each position by a coefficient and get:

Dough:
Milk 280g.
Fresh yeast 14g.
Sugar 35g.
Wheat flour 140g.

Dough:
Wheat flour 392g.
Sour cream 20% 70g.
Vegetable oil (I have sesame oil) 21g.
Dill (only greens) 42g.
Salt 1.5 tsp l.
Coriander beans 2 \ 3h. l.
Fennel 2 \ 3h l.

If bread is needed with a greater weight. for example 1200g. That ratio will be 1200: 710 = 1.7

But you still need to follow the kolobok.
Rucheek
Oh thank you for the recount and for an understandable explanation, but I always follow the kolobok, I usually always take much more flour, and I also put a measuring spoon so well somewhere, I can't find a month, now I measure out yeast with an ordinary teaspoon ... approximately
Vitalinka
Mistletoewhere do you go? Accept the report

Dill bread in a bread maker

A handsome man is standing, cooling down!
lillay
but you can immediately fall asleep in HP, without making dough ??? .....
Omela
Quote: Vitalinka

Mistletoewhere do you go? Accept the report
Vitalinka, Tuta I, mulberry !!! I accept !!!! Handsome !!! And sho challah have already been smashed ??

Quote: lillay

but you can immediately fall asleep in HP, without making dough ??? .....
lillay , Theoretically it is possible. But with dough, the bread is more airy.
Vitalinka
Quote: Omela

Vitalinka, Tuta I, mulberry !!! I accept !!!! Handsome !!! And sho challah have already been smashed ??
The remains of the challah were taken with them to work. Tomorrow I'll bake a new one for them.
variety
I baked this bread on the Main program, which lasts 3 hours 20 minutes. The dough rose very high during the third proofing, almost under the lid. 15 minutes after the start of baking, the roof fell and bent inward.
Immediately I will make a reservation that the flour-liquid balance was monitored, the bun was correct, it did not smear on the walls, no tails, tight. I added fresh yeast to the dough, in general, all according to the recipe.
I think, maybe, all the same 3 hours 20 minutes. - too much for this test?
Omela
variety means you have reactive yeast. It is necessary to reduce their number to 7-8g. In Scarlett, the main program lasts 2 hours and 50 minutes.
Vitalinka
I baked this bread on the main program, for me it lasts 3 hours 18 minutes. The bread is excellent, the photo is just above.
variety
Quote: Omela

variety means you have reactive yeast. It is necessary to reduce their number to 7-8g. In Scarlett, the main program lasts 2 hours and 50 minutes.
This means that tomorrow I will reduce the amount of yeast. And I have them for eight days, but in the beginning they are five days in the refrigerator !!!
True, when I immediately baked my daily bread on them, I did not observe any particular "reactivity". The rise of the dough is even slightly less than with SAF-Moment
Do you have HP Scarlett-400?

By the way, the bread itself was baked well, though, of course, not as airy as yours, but also not dull, not rubbery AND tasty !!!

Quote: Vitalinka

I baked this bread on the main program, for me it lasts 3 hours 18 minutes. The bread is excellent, the photo is just above.
Yes, you have a wonderful loaf! Did you also raise the dough under the roof during the third proofing?
My Main one is also 3 hours 18 minutes. lasts. As I understand it, the Khetai Scarlett, Mystery and Orion with your Moulinex 2000 "licked". By design, almost everything was repeated, well, and the software is so one-to-one, judging by the User's Instructions
Vitalinka
variety , no, bread did not rise under my roof. A normal loaf, but very tender and airy.
Omela
Quote: variety

Do you have HP Scarlett-400?
Yes, 400.
Try to do it without dough, just on the main program.
variety
Quote: Omela

Yes, 400.
Try to do it without dough, just on the main program.
I will try
I still had an idea to do it with dough, but at an accelerated rate. Maybe so he will be more hospitable?
Omela
variety , try still to reduce the yeast.
iiirrraaa
Mistletoe, as your authoritative opinion, can this bread be an alternative to buns (according to my calculations, the time spent is reduced by an hour and a half)? Although by and large the question is rhetorical, since I will make this bread for sure!
Omela
iiirrraaa , I would say so. Bread is for every day, and buns are for a holiday. They have a more interesting taste.
variety
Quote: Omela

variety , try still to reduce the yeast.
In your opinion, how many grams should be reduced?
Omela
variety , there are several options.
1.
Quote: Omela

It is necessary to reduce their number to 7-8g.

2. Reduce the amount of sugar to 1 hour. l. with the same amount of yeast.

variety
Quote: Omela

variety , there are several options.
1.
2. Reduce the amount of sugar to 1 hour. l. with the same amount of yeast.

1. Oh, I ask for inattention on the amount of yeast.
2. Sugar will be the second step. First, I'll try to reduce the yeast.
Thanks for the tips
Omela
Good luck!
variety
Hurray !!! The fourth time I did it !!!!!
Yes, what - almost under the top of the bucket has grown !!!! I was even afraid to keep on the rise and turned off the program, otherwise I would crawl to the window
And, most importantly, the roof didn't fall down during baking !!!
On your advice, I reduced the amount of yeast to 8 grams. and the amount of sugar - up to 20 grams. (I didn't want less, it seems to me that it tastes better). But, what is most interesting, the previous time also reduced the yeast to 8 g and sugar to 20 g, and the bun was elastic and smooth, but it did not grow so high.
But this time I was somehow distracted and only at the end of the second batch I discovered that the bun was somehow soft, not very smooth, even a little "shaggy". She was upset, but since it was too late to add flour, she waved her hand and left everything as it is ...
And I did not expect such a result
Here he is, my handsome man, in the heat of the heat:
Dill bread in a bread maker

I haven't cut it yet, I'm waiting for it to cool down

Thanks again, Omela, for the recipe, advice and support!

Added on 10.06.2012
So, today I cut it, this one on the cut - help yourself, it also turned out delicious
Dill bread in a bread maker
Omela
variety , HURRAH!!!!! I'm glad you did it !!! Well done!!!!
variety
Thank you, Omelochka,
So, I think that today it would still be necessary to bake such a loaf - this loaf somehow suspiciously quickly decreased: after breakfast, only half remained
Toffee 2012
Omela, and I baked such bread yesterday
Dill bread in a bread maker

Dill bread in a bread maker

Maybe not as handsome as yours, but definitely very tasty We will bake
Omela
Toffee 2012 , Irina, good bread turned out !! The only thing, the dough was a little steep and because of this, the roof turned out to be uneven. Next time, reduce a little (10-20g) flour or add water.
Toffee 2012
Quote: Omela

Toffee 2012 , Irina, good bread turned out !! The only thing, the dough was a little steep and because of this, the roof turned out to be uneven. Next time, reduce a little (10-20g) flour or add water.
yes, I will try, thanks, Omela
Rick
I am with thank you and bread. I liked it very much! Baking for the guests, they ate it right away, we needed two ovens. I will definitely repeat!
Dill bread in a bread maker
Omela
Zhenya, I'm glad I liked the bread !!
gala10
Dill bread in a bread makerDill bread in a bread maker
And here is my report!
Omela, thank you so much for the recipe! The bread is amazingly tasty and aromatic!
Omela
Checkmark, glad I liked it! The crumb is so delicious !!

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