Sneg6
I bake the third loaf and already half is left. Usually I bake once a week, and now ... I liked the bread very much and does not crumble at all!
Natasha, thanks a thousand times !!!
Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker
Waist
Olenka, I am very glad that this bread came to taste. To your health !!! Bake with pleasure!

We also eat quickly
Olyushk @
Natalia, super-bread !!!! This is our second bread after buying a bread machine, everything turned out great, despite the fact that I added 50g of whole grain! my husbands ate a whole loaf in one breakfast,
Waist
Olyushk @, Olya, I am very glad!
To your health and your family !!!

Quote: Olyushk @
I added 50g of whole grain!
Olya, was it just added to the flour in the recipe, or did you replace 50 grams of plain flour with 50 whole grain?
Olyushk @
No no ... I didn't add, but replaced 50 gr. top-notch 50 gr. c / z. Sorry for the inaccuracy
marinastom
Wo, Natasha, how great! Your regiment has arrived!
Olyushk @, Hi! And I am glad that you liked Natasha's bread!
Waist
Olyushk @, Ol, why so apologize ... I asked for the sake of interest, and suddenly it turned out with an addition, not a replacement
It's good if it worked out, because the result is the main thing!

You can take any recipe as a basis and make something of your own. And it's great! Experiment, bring to what you need ..., I will only be glad

Bake with pleasure !!!

Olyushk @
Oh, girls, I jumped to the ceiling for joy when I took out such a beautiful loaf from the stove! Well, I never expected that after buying the oven, bread would turn out, but I was not friends with the dough at all ... Tomorrow I will try to bake in French, did I understand correctly that the yeast would have to be reduced to 3-4 grams?
Waist
Olya, I also did not know how to work with the test before buying HP

Quote: Olyushk @
Tomorrow I'll try to bake in French, did I understand correctly that the yeast will need to be reduced to 3-4 grams?
Yes, yeast needs to be cut in half

Good bread to you!
marinastom
Natasha, twice already poured hot water, the second time in general almost boiling water.
The first time it happened by accident, the bread turned out to be simply amazing !!! And I was so worried, I thought the flour would brew in a lump.
The next time I poured it hot on purpose, and the kettle just boiled. And again, great!
What I want to say: Hurray for the Experimenters who notice and check everything that is necessary and make our life easier !!!
Waist
Marina, That's great !!!

Now we need to think about why it is so interesting

I know that making flour gives a juicy / moist result. How about that, Marin, did you notice the difference?
And where did you pour boiling water? Has he come into contact with yeast?
Quote: marinastom
And I was so worried, I thought the flour would brew in a lump.
It may have been brewed in a lump, but when the HP is kneaded, even the cheese is stirred into the dust.
marinastom
I always pour yeast down into the flour.
I think so. Perhaps there was some sort of additional alignment. Serum from the refrigerator, the oil is also not too warm, and hot water heats everything up even before contact with the yeast. After all, I do as usual: turn on the stove for the program and go to throw everything into the bucket. T. about. the program alignment is reduced. Something like this.


Added Thursday, 10 March 2016 5:55 pm

Quote: Waist

I know that making flour gives a juicy / moist result. How about that, Marin, did you notice the difference?
Yes, it seemed to me that the bun is wetter. And the crumb is so perforated. Cool!
Waist
Quote: Susan
Natasha, I read about your whey bread, it looks like this is about the taste I am trying to achieve, rubbery Crumb color d. B.not snow-white, but slightly creamy and does not crumble at all. If you replace the serum with water, nothing? There is no place to take it anyway.
You can't do without whey in this recipe. The serum is there - EVERYTHING: both taste and texture. If there is no whey, you can add sour cream or other sour milk to the water. Milk will not work. Any replacement gives more or less different result.
mamusi
Waist, Natalya, baked your wonderful bread with pressed yeast! I did not even expect such a RESULT!
NORMALLY I DO NOT like it, I am always haunted by the smell of yeast (therefore I bake on dry or most often on sourdough))) ... and then I saw your recipe and here ...
I came to say thank you! Bread maker Panasonic 2501 :-)Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker
Waist
MargaritaHow glad I am How you

Nice bread turned out!

Good health and bon appetit !!!
mamusi
And with a delay, you can put it on, or not risk how the yeast will behave there, who knows ... I don't want to get up at 5 in the morning, but at seven in the morning it would be normal ... they just finished my everything to a crumb, but with in the morning I will be eaten
I'll postpone it for 2 hours and in French, can I?
Answer if anyone is awake?

I have already put everything, on the advice of Olyushka, with a delay of 1 hour and in French, so I think everything will be fine! While "consulted" the time is shlooo, so the delay is only an hour! Yes, and reduced the amount of yeast to 4 g :-) :-) :-)
I'm waiting for the morning. I will report.
Waist
Oh, Margarita, sorry, I was busy But it doesn't matter, there are always helpers
Good bread to you!

Olyushka, Thank you!
mamusi
Waist, Natasha, good morning! Here's my morning bread. For 400 g of flour and 4 g of yeast. 50g of which c / grain flour, whey, olive oil ...
Already tried it, the taste is wonderful. I don't understand why the roof is "tilted" ...Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker

Here's a cut ...Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker

And closer ...
Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker
Olyushk @
Quote: mamusi
I don't understand why the roof
Gingerbread man was clearly trying to escape from HP
My smooth booze was a success ... I already left with papa to work


Added Saturday 02 Apr 2016 09:11 AM

Quote: mamusi
haunted by the smell of yeast
But I still think, maybe this smell is absent precisely because of the special way of laying the yeast?
Elena, Moscow
Quote: marinastom
already twice the water poured hot, the second time almost boiling water.
Marina, you didn't dilute whey with boiling water, but poured it into a bucket? and in what order? whey then boiling water or something else
marinastom
I gave Natasha's bread a little bit: I bake only with dry yeast, pour it down under the flour, add 35 grams of 4 cereal flakes and a tablespoon of flaxseed and 50-80 grams of whole grain rye flour. Salt, sugar and butter on top. Before or after whey from the refrigerator, pour boiling water on it.
Elena, Moscow
decided to make bread on whey like Marina on dry yeast and whey she made for the first time in her life, and the yeast turned out to be only 0.5 tsp, but the hunt, more than captive, halved all the ingredients and put on the Frenchman. Girls tell me, maybe it will need to be taken out of the stove earlier and how much earlier, help out
Waist
Elena, probably according to the principle: 100 grams of flour = 5 minutes. I think I need to pull it out 10-15 minutes earlier
Elena, Moscow
Natasha, thanks, I'll do it, I'll pull it out 12 minutes earlier). Not so, of course, this is your recipe, with Marinin's change (dry yeast), justice has triumphed
marinastom
Elena, Moscow, Lena, I bake just 0.5 teaspoon of yeast. I don't change the liquid, I only change the ingredients in flour.
Natashechka,
Elena, Moscow
I do not know what will happen, it will be baked - I will unsubscribe, but I looked in the bucket - so little dough for a month of owning a stove, it will probably still be, though not the first, but probably "com"
Waist
Quote: Elena Moscow
for a month of owning a stove, it will probably still be, though not the first, but probably a "com"
you can't wait from Panasonic "com"
Elena, Moscow
most interesting, I'm waiting
marinastom
Natashechka, I’m back to you with greetings and bread.
Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker


Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker

Baked in a small Philips multicooker. Flour 250 grams, of which, as always, 50 rye and a few grains. Kneading with a mixer, hooks and a little handles.
Waist
Well done, Marish
Then write down your impressions about the taste of baking in a cartoon.I read that any pastry turns out to be moist ... juicy ... but how did this bread turn out?
marinastom
Natasha, I liked it very much! The husband said, like butter, with eggs. Yes, it is not the same as in a bread maker, but very tasty.
Waist
That's great!
Biryusa
And I also baked bread in a small Filipka according to this recipe and forgot to unsubscribe here.Here, I copy my messages from another topic:
Quote: Biryusa

Kneading in an old Scarlett bread machine, it is smaller than Panasonic. I just doubted whether Panasonic would be able to knead such a small portion of dough.
Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker
And the fact that the dough interspersed is I added half a glass of flaxseed (I love this business)
Quote: Biryusa

I barely waited until it cooled down to cut
Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker
Natasha, thank you!
Marish, the bread was a success It is true that the large-pored one came out, but the crumb's inherent "rubberiness" remained. Although I don’t eat in the evening, I couldn’t resist, I tried half a piece ... and another half ... In general, delicious.
The bread is not entirely white, because out of 250 grams of flour, 50 was replaced with spelled whole grain.
mamusi
Natasha, Marisha! And I again with thanks and bread. Today I baked 6 g according to Natasha's recipe on pressed yeast, but for 500 g of flour ~ a mixture according to the Marishina method: 350 white flour + oat bran + c / z millet. flour + sesame seed, and at the end rye flour about 50 g. Now, Natasha, I always make yeast like you ~ to the bottom of sugar or honey ... and knead the yeast cake in it. Really like..Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker
Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker
Waist
Olga, Margarita, You have wonderful bread!
I am very glad that you find something useful in the recipe and use it!
Health to you and your families !!!
mamusi
Natasha, I bake your recipe very often! But today I set up an experiment, we already ate, delicious!
I like yours .... strictly WHEY, OLIVE OIL, LIVE YEAST. WE HAVE IT HIT! But I replace sugar with honey!
Waist
Margarita, I am very glad that you like my recipe I am glad that you make your changes and again, you get a wonderful result

To your health! Bake with pleasure!
I wanted to bake bread in KP with pressed yeast, to adjust everything to the harsh conditions and limitations of KP. My husband, of course, grumbled, we had to eat different breads, until this one turned out. I bake it myself, and bake it, and bake it ... - we like it Only now I am setting the average color of the crust.

I wanted to put it at night to work out the option with a delay (a variation of this recipe) and forgot the loaf is already baking


Added Saturday 28 May 2016 5:30 pm

Quote: mamusi
Natasha, Marisha! And I again with thanks and bread. Today I baked 6 g according to Natasha's recipe on pressed yeast, but for 500 g of flour ~ a mixture according to the Marishin method: 350 white flour + oat bran + c / z millet. flour + sesame seed, and at the end rye flour about 50 g.
Rita, the roof fell a little. Next time, reduce the water by 10-15 ml (1 tbsp)

I apologize for my late "ignition" I didn't drink coffee in the morning, I slept right on the go until lunchtime: -





Added Saturday 28 May 2016 05:35 PM

Quote: mamusi
Natasha, I bake your recipe very often!
You can call me
Zhanna2
Hello. I have baked breads according to your recipe more than once. Thank you delicious. I bake the largest bun and add flour each time, 10 scoops. Not a lot of liquid in this recipe? Or am I doing something wrong?
Admin
I bake the largest bun and add flour each time, 10 scoops.

How much will you calculate? The biggest is how much?

The recipe is given for 500 grams of flour, which means that the finished bread is about 700-800 grams.

If more flour is added, then the water needs to be adjusted - here a proportional increase is not suitable, you need to completely regulate the flour-liquid balance
Waist
JeanneYou mean a loaf of 600 g of flour, which is listed in the table with the recipe?
Tomorrow I will specially bake a large loaf and unsubscribe
Zhanna2
Yes, Thalia. Thank you.


Added Monday 30 May 2016 06:18 PM

Admin, I took from the table attached to the recipe. And I didn't adjust anything, just out of habit to track the bun. I have absolutely no claim. Thalia, don't you think I like the recipe very much, the bread is delicious.I may be doing something wrong.
Waist
JeanneHere, I baked, it turned out to be 15.5 cm high.

Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker
Dough during kneading
Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker
Incision
Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker

I did it

Tell us how you are doing, maybe a mistake has crept in somewhere (I used to bake pasties with incorrect recalculation, well, I did not see my mistake).
Or maybe your flour is different, and then exactly as Tatiana said:
Quote: Admin

... the flour-liquid balance needs to be fully regulated

Added Monday 30 May 2016 6:22 PM

Quote: Admin
The recipe is given for 500 grams of flour, which means that the finished bread is about 700-800 grams.

If more flour is laid, then the water needs to be adjusted - here a proportional increase is not suitable
Tanya, in the recipe there is a plate with a recalculation of 400, 500 and 600 grams of flour, as in the instructions they do

Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker


Zhanna2
I took yeast, mixed with sakh. left for a while to melt the yeast. Then dilute 280 serum from the refrigerator with boiling water 150. and embroider to yeast. +25 Art. measured lodges. olive oil. Everything was covered with flour 600 g added salt. MODE 01.XL medium crust


Added Monday 30 May 2016 6:51 PM

Ooh how many mistakes I wrote. Sorry, you need an eye and an eye for a tablet. Writes what he likes.
Waist
Quote: Jeanne2
+25 Art. measured lodges. olive oil.
I didn't understand that.
Need 25 gram is only 2 tablespoons of olive oil.


Posted Monday 30 May 2016 6:54 PM

I know about the tablet
Wit
Can you replace olive oil with sunflower? Well, I don't notice any difference. With measuring spoons too ... Admin correctly noticed: there are TWO spoons of them: a tea room and a dining room. And both are MEASURED.
Sedne
I also cooked this bread several times and added flour all the time, the dough according to the recipe turned out to be liquid. But that's okay.
Ingushechka
I want to join with gratitude about the recipe
For the third week I bake only this, although sometimes instead of whey I add kefir in the same proportion. Bread always turns out to be valid !!! My household now does not even consider another))
By the way, I did it with a delay in the start, so that I could get it in the morning - it always turns out very well!
Wit
Quote: Sedne
I also cooked this bread several times and added flour all the time
Still not to add ... Half a bucket of liquids in the recipe.
Waist
Sedne, Wit, well, I do it with this amount of liquid
Here a lot depends on whey, and on flour. If you have to add flour, or reduce the liquid, then you can make a note to yourself in the proportions of the recipe and bake already according to your edits

Vital, in the instructions for my oven, the proportions in the recipe for the standard "Plain White Bread" are almost the same.
I have different yeast, 1/4 tsp more salt, and only 10 ml more whey with water. Normally it always turns out from the instructions and this recipe. I have bread flour.

Ingushechka, Good health!
Biryusa
Quote: Waist
Sedne, Vit, well I can do it with this amount of liquid
And if I add flour during the kneading process, then a maximum of 1-2 tbsp. l. I already understood that it depends on the flour itself.

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