Lean White Custard Bread (Brand 3801 Bread Maker)

Category: Yeast bread
Lean White Custard Bread (Brand 3801 Bread Maker)

Ingredients

Opara
Wheat flour 300 g
Warm water 300 ml
Dry fast-acting yeast 1 tsp
Dough
Boiling water 150 ml
Salt 1 tsp
Granulated sugar 3 tbsp. l.
Wheat flour 300 g
Olive oil 1 tsp

Cooking method

  • We make a dough - pour flour, yeast, warm water into a bucket of a bread machine.
  • We put on the program "Pelmeni".
  • We leave in a bucket for at least 1 hour. Then we take out the bucket from the bread machine, put salt, granulated sugar, fill it with boiling water, set the "Pelmeni" program again. After 10 minutes, turn off, put 1 teaspoon of vegetable oil, add the remaining flour - 300 g and set the "French bread" program, crust - dark.
  • The bread turned out to be high, well-browned, very soft.
  • Lean White Custard Bread (Brand 3801 Bread Maker)
  • In the context of the next day
  • Lean White Custard Bread (Brand 3801 Bread Maker)
  • I borrowed the recipe from Mistletoe and adapted it to the bread maker.

  • "Choux rolls" (lean) (recipe E. Molokhovets, 1901) (Omela)

    Lean White Custard Bread (Brand 3801 Bread Maker)


Irina.
Olga, and yeast from boiling water normally work?
From the photo you can see that the bread is very tall, it's a handsome man !!!
MariV
Normal, more than normal. I've been making choux pastry for a long time.
Irina.
Quote: MariV
I've been making choux pastry for a long time
And I have never done it, so I was puzzled.
Olga, thanks, I have to bake one of these days.
MariV
Do, I think you will not regret it!
Newbie
it turns out, you pour boiling water over the dough? for yeast not gut.
MariV
Sure? Gut, also like sehr gut!
Newbie
Quote: MariV

Sure? Gut, also like sehr gut!
Logically, yeast dies already at a temperature of 50-55C. Judging by your photo - no, they are not dying. Nothing takes them, these thermophiles
MariV
Newbie, respected - or respected? The recipe is over a hundred years old. At the time of Elena Molokhovets, there was no fast-acting dry yeast, I think so. There were pressed and self-grown starters. All yeast - industrial or "wild" - thermophilic, that is, loving heat.
Newbie
Quote: MariV

Newbie, respected - or respected? The recipe is over a hundred years old. At the time of Elena Molokhovets, there was no fast-acting dry yeast, I think so. There were pressed and self-grown starter cultures. All yeast - industrial or "wild" - thermophilic, that is, loving heat.

Why did I (she, the girl) annoy you so much?
I just want to figure it out (so, for general development).

Thermophiles (preferring high temperatures) - microorganisms with a maximum growth temperature usually above 50 ° C.

It is no longer warm, it is already hot.
Avanturin
MariV, thanks for the recipe!
Doubted and decided to try it. The result is wonderful! The bread turned out to be tall, with a beautiful crust and delicate crumb. True, I did not have time to take a picture - the family had already managed to pluck bread
Omela
Quote: MariV
At the time of Elena Molokhovets, there was no fast-acting dry yeast, I think so.
Ol, there may not have been any high-speed ones, but the original recipe says - "dry".
MariV
Maybe!
MariV
Avanturin, to your health! The recipe and technology are easy to remember.
Irina.A
It turned out very tasty bread, although my LG on the French program does not fry breads, there is no fried crust, but it was baked great, I almost got out of the bucket Lean White Custard Bread (Brand 3801 Bread Maker) (for some reason the photo is turned over)
MariV
Irina. A, Ira, glad the bread turned out! I don't know anything about skiing, but in Brande the crust color is regulated, and the recipe contains enough sugar for a crispy crust!
Irina.A
Exactly, that the color was set dark, but no, I did not fry it (I already have a third bread maker and I have something to compare with), and I have had LG since summer, I like something, but there were also claims, I want to find the perfect bread maker. I was somehow afraid of choux pastry, and your recipe was verified very accurately, everything just turned out great, I will definitely bake such bread
MariV
Yes, all bread makers mix and bake in different ways.
sac68
wildly sorry, but what is the "tribe" program?
nakapustina
What a wonderful bread! As I missed such a recipe, we will eat Barvikhinsky, bake custard, especially the custard bread I did not bake.
MariV , Olga, thanks for the recipe
MariV
Quote: sac68

wildly sorry, but what is the "tribe" program?
Where did you see the "tribe"? Poke me, maybe you didn't notice!
MariV
nakapustina, Natalia, thank you for your interest in the recipe!
sac68
Quote: MariV

nakapustina, Natalia, thank you for your interest in the recipe!
of course we are talking about the "dumplings" mode. I have a Rolsen stove there is a "dough" mode, can I set this mode for 1 hour?
MariV
Dumplings are usually a kneading program, 14-15 minutes, depending on the model of the bread machine. One hour will be too much. Forcibly shutdown after 10-15 minutes.
Perhaps in your HP there is a program "Noodles", this is instead of dumplings.
Vinokurova
MariV, Olya, thanks for such a detailed description of the recipe!
Today mom bakes bread (I'm at work), I'm next to bake your bread
MariV
Vinokurova, Alena, and thank you for your interest! Everything will work out! Checked repeatedly!
nakapustina
Olga, the bread turned out to be delicious, fluffy, crispy crust, openwork crumb, almost ran off the bucket.
Thanks again for the recipe!
MariV
nakapustina, Natalia, to your health!
Albina
Wonderful bread. The question is probably stupid: I do not have the program "Pelmeni" and "French bread", put on the program "Dough" in full. How long does the "French bread" program take?
MariV
Albina, what kind of bread maker do you have?
jannyjane
Good afternoon everyone!

I have a Brand bread maker, it's been idle for a year now ...
I decided to actively use it. Time has appeared for home and family :-) :-)
I read all the instructions on this site.
I chose this recipe here.
And now I don’t understand (don’t judge strictly, I’ve never baked in xn) :-)
what does "leave in a bucket from 1 hour" here? ? ? Turn off hp ?! Or what?
Explain, please. ....
MariV
jannyjane, well, like that, they kneaded the dough - in this bread maker this kneading program is called "Noodles" - it lasts 14 minutes; then we leave all the contents in the bucket - if you are afraid, then you can pull the plug out of the socket. And further - in the text.
jannyjane
Oh thank you Olga!

I'll try ...
I really want my own bread - my friends have it so delicious, it turns out so delicious.

Evgeniya

MariV
jannyjane, Evgeniya - if the yeast and flour are good - everything will work out!
Albina
Quote: MariV
Albina, what kind of bread maker do you have?
OlgaI have a Hitachi I want to try the custard bake
Vinokurova
Olya !!!!!!!!!, only today it’s turn to your sunny bread ... I’ll do it in the evening ... the question arose - should I put 750 grams of weight ?. flour 600 ... or am I wrong ?.

sorry if there was such a question / answer in the comments ...

Vinokurova
Olyuyuyuyu .. babyaa!, you will not believe, sho bulo today !. Your breathtaking bread propped up the roof of the bread machine ... well, I don’t even remember how I took out the bucket from the stove ...
Well, I took it out like a grandmother for a grandfather, a grandfather for a turnip ... that's for sure next time I'll do it at a lesser rate of two times ...
cat, and not as sunny as yours .. dark crust, as I adore ... such an openwork crumb ...
in short, mine said, there is no roof and no need ... give delicious bread !.
they have nowhere to eat ... they began to choose a crumb with their hands from my creation ... and then they tore off the crust, folded it in half and went crazy ... and hooted and smacked their lips ... in general, they expressed their pleasure and satisfaction in all available ways. ..
Olga, sunshine !. THANK YOU
kavmins
but my bread did not come out .. ((maybe the yeast was bad ..
Vinokurova
kavmins, and what was he like ?.
kavmins
I made half a portion and it somehow didn’t rise like a boiled one .. but still it was even so tasty ... I think that because of the smaller volume it didn’t rise and then baked .. but I immediately put the second run for a full portion ..)) baked, this handsome man is now out of the bucket .. it will cool down, I'll see what happened inside ..
kavmins
on the cut it turned out with larger pores ... and a little damp ... in the author's photo it is drier and the pores are small .... again not quite right .. but it tastes good
Vinokurova
I put it at full rate, it crawled out of me ... but delicious to the point of impossibility))) I will try to put it at full rate ... it cannot be that, due to a decrease in proportions, bread does not work ...
but I like spicy bread ... I've been looking for such a recipe for a long time ... it didn't seem to me that it was boiled ... when I took it out of the bucket, it even seemed to me that it was alive !.
MariV
kavminsHow many I bake bread at home, never the same did not work out, and how many neighboring chickens and goats gratefully ate! - now flour from another company, now yeast, now the mood - it's okay, but the bread is homemade!

Alena, I'm glad you liked the bread recipe!
Vinokurova
Olga, finally I waited for you ... hope nothing extraordinary happened ...
here, honestly, delighted. ... because I was looking for this particular taste
Thank you
MariV
Calm down, in a village with an Internet it's bad, and that's good!
Vinokurova

Ol, I here flooded to look at your custard and stuck to custard chebureks ... I'll go there I'll ask
kavmins
MariV, Thank you so much for this recipe, the bread is very tasty ... and it really looks like homemade, but it's a pity that it didn't turn out quite the same as yours ... I will still dare .. this is only the second bread in my life ..) ))))))))) but I wanted to ask - and the bun is not formed? according to these proportions, it was thin for me, I added flour, but I was afraid to bring it to normal ... it was sticky ...
MariV
kavmins, Congratulations! As for the kolobok - try to make at least a semblance of a kolobok - this is a guarantee that the roof of the bread will not collapse during baking.

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