Normal bread in a pressure cooker Brand 6051

Category: Yeast bread
Normal bread in a pressure cooker Brand 6051

Ingredients

Pizza Dough Recipe
Flour 300-330 gr
Salt 1/2 tsp
Dry yeast 6 g
Water 225 ml
Olive oil 2 tbsp

Cooking method

  • I baked it on the Manual mode, put the dough in the bowl of the pressure cooker, flatten the dough a little.
  • Let's start programming:
  • Select stage 1, set the temperature to 25 degrees, use the Timer button to select the time 1h40min (this will be the proofing time)
  • Press the button 2 stage, select the temperature 120-130 degrees, the baking time with the Timer button 1h20 minutes, press the Start button.
  • Thus, we have programmed the entire program with proofing and baking. That is, we lay the dough, program it and get ready-made bread at the exit, no unnecessary gestures for you.
  • Since the top turns out to be whitish, at the end of baking, I turned the bread over and put it on Manual for another 20 minutes at a temperature of 130 degrees.
  • Normal bread in a pressure cooker Brand 6051

Note

I like it, honestly, honestly.
One of these days I want to try on more test.

I am very pleased with the programmable manual mode in the Brand 6051. Brand was the first to make this program, and honestly I'll tell you: it's sooo convenient.

MariS
And here is the bread baked in our saucepan! Great, Tanyush!
Spongy is beauty!
We must try, thanks for the recipe!
Twist
Tanyawhat an airy crumb! A tempting cut at the bread, you must try. I have already got used to baking pies in MV, but my hands have not yet reached bread.
Tanyulya
Quote: MariS

And here is the bread baked in our saucepan! Great, Tanyush!
Spongy is beauty!
We must try, thanks for the recipe!
Marin, thanks cool mode
You can bake on any bread dough. I got a small piece, I need to try 500 grams of flour.
And so the bread is delicious, good crust, very pleasant perforated crumb (something like sieve bread reminds, does not crumble. I'm happy !!!

Quote: Twist

Tanyawhat an airy crumb! A tempting cut at the bread, you must try. I have already got used to baking pies in MV, but my hands have not yet reached bread.
Marish, thanks. For a larger amount of dough, the time most likely needs to be increased, the top turns out to be radiantly white, for me, baking in an inverted form was simply mandatory.
Rick
Tanya, why is the bread so dark? What flour did you bake on?
Tanyulya
Quote: Rick

Tanya, why is the bread so dark? What flour did you bake on?
Zhen, white bread. Maybe the photo is so bleak
Rick
Yes, I generally thought at first that he was even rye.
Catwoman
Oh, Tan, we are directly related! Yesterday I also baked bread in mulk (in Liberton) for the first time, well, I really liked it, I'll show it in the evening.
Tanyulya
Quote: Catwoman

Oh, Tan, we are directly related! Yesterday I also baked bread in mulk (in Liberton) for the first time, well, I really liked it, I'll show it in the evening.
And then, tea from the Urals. Show it in the evening, I want to stir it up, in the morning he fried delicious meat in the grill
Catwoman
Quote: Tanyulya

And then, tea from the Urals. Show it in the evening, I want to stir it up, in the morning in the grill he fried delicious meat

In the subject, Liberton showed her bread.
Tanyulya
Bread for 600g flour
Manual, with programming (I love this mode for bread)

Normal bread in a pressure cooker Brand 6051

Normal bread in a pressure cooker Brand 6051
Rituslya
Tanyulya, wow, what a beauty you have! Not just bread, but a real masterpiece!
Please tell me about 600 gr. flour, the amount of ingredients also increases exactly 2 times? And did you keep the programming the same, or did you change it too?
Thank you so much!
Wonderful miracle, not bread!
Tanyulya
Quote: Rituslya

Tanyulya, wow, what a beauty you have! Not just bread, but a real masterpiece!
Please tell me about 600 gr. flour, the amount of ingredients also increases exactly 2 times? And did you keep the programming the same, or did you change it too?
Thank you so much!
Wonderful miracle, not bread!
Thank you so much. : rose: Yes, of course, all the components are increasing. I practically do everything by eye. Kneads HP, so I just look at the state of the test.
eva10
Tanyulyawhat a handsome man! Something I got confused. Is this all done with the lid closed?
Margit
Here is my bread, though I then baked it in the oven on convection to brown it.

Normal bread in a pressure cooker Brand 6051
olga4166
Tanyulya, Today I baked as much as 600 grams of flour. It turned out very tasty ... just, I look, before turning it over, and the top of it looks like a little charlotte that has settled ... why is that?

But delicious ...
Tanyulya
Quote: olga4166

Tanyulya, Today I baked as much as 600 grams of flour. It turned out very tasty ... just, I look, before turning it over, and the top of it looks like a little charlotte that has settled ... why is that?

But delicious ...
Olga, was it not damp?
olga4166
Tan ... not damp, delicious. I just stopped, apparently ... I had it for 2 hours on proofing ...
Tanyulya
Quote: olga4166

Tan ... not damp, delicious. I just stopped, apparently ... I had it for 2 hours on proofing ...
Probably yes..
Olsu
Girls, do you need to close the valve or how to open it when baking?

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