mamusi
Natasha, here he is!)))Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker
Haven't cut or tasted it yet, but judging by the look and smell it is EXCELLENT bread.
I'll try, I will definitely report!



Added on Tuesday 12 Jul 2016 20:53

Here he is. Cool down, cut. I like the taste. And although the whey was very salty in the bread, this is not felt. On the contrary, it was even saltier before. So I'll add salt. And so I am very happy and I will bake on my whey from cheese.
Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker
Sneg6
Quote: marinastom

I bake constantly on dry Saf-Instant from Metro. If I put on the Basic program, then no more than 1 teaspoon. If in French (which is much more common), then 1/2 teaspoon.
Forgot to report, added 1 teaspoon. The bread somehow did not rise very much, there was not enough time, put on a delay in the night. Didn't affect the taste. Thank you all for the advice!
Waist
Quote: mamusi
I am very pleased and will bake on my cheese whey.
Uraaaaa! Great!
How many hours did you set?

Quote: Sneg6
The bread somehow did not rise very much, there was not enough time, put on a delay in the night.
Olenka, how was the yeast put in? If dry, it must be separated from the liquid. If the bread does not rise very well, then the yeast may have overripe in the liquid overnight.
Sneg6
Quote: Waist

Olenka, how was the yeast put in? If dry, it must be separated from the liquid. If the bread does not rise very well, then the yeast may have overripe in the liquid overnight.
Natasha, yeast, as always, with flour, to the very bottom.
Waist
Ol, well, if baked on the Main program, then there should have been enough time. The recipes in the instructions are all with dry yeast.
The bread tasted normal, so the yeast was ripe. And the height - or they need more, or they are "lazy"

Let's start from the beginning ... And what kind of yeast in general? Dry ones are different.
Sneg6
Fermipan yeast. I’m thinking ... it’s warm at home and lately, the kneading begins an hour after the temperature has equalized. Maybe this is the reason?
mamusi
Quote: Waist
How many hours did you set?
Natasha, I put on 5.5 hours in Panas 2501. That is, the delay was only 1.5 hours. I take only pressed yeast.
Thanks again.
Helen
Quote: mamusi

Natasha, I put on 5.5 hours in Panas 2501. That is, the delay was only 1.5 hours. I take only pressed yeast.
Thanks again.
and flour, only white?
Waist
Quote: Sneg6
I’m thinking ... it’s warm at home and lately, the kneading begins an hour after the temperature has equalized. Maybe this is the reason?
OlenkaThis cannot be the reason, because the maturation of yeast depends on time and temperature TOGETHER. If the temperature rises, then less time is needed for the maturation and work of the yeast, which the HP does when starting the kneading later in hot weather.

Quote: Sneg6
Fermipan yeast.
I looked in Google, they are different. If you liked the bread itself, you liked the texture and you want to bake more, I think it would be better to find out everything about this yeast and HOW to use it correctly in the topic
Fermipan yeast

Quote: mamusi
Natasha, here he is!)))

Margarita, the roof of the bread blew up a little, look at your picture. If you like it, then so be it, but if you want to tweak it, you can add 10-15 ml (1 tbsp) water. Slightly crooked - also add liquid to make the dough softer and rise evenly.

mamusi
Natasha, I saw what blew up!)))
On the contrary, "LOOKING from this"
He's so homey!
But seriously ~ for me it is already VERY FLUID, SOFT BREAD! I'm afraid that extra water will make it even more airy, DO NOT!
Your bread is the only one we eat SO fluffy ~ rubbery ...
Basically, the family prefers semi-rye dense bread ...
Well, or my Borodinsky from Multi ~ that very tenderness with a contented density!


Added Wednesday 13 Jul 2016 11:48 am

Helen3097, Helen, I added 2 s. l c / s wheat ~ I always add ...
Waist
Margarita, All! The best one is the one the family loves!
Bake with pleasure! Eat to your health !!!
Helen
So I am reporting ... I baked bread here, according to the last recipe, with a delay ... only I had dry yeast 1.7 g and replaced 50 g of whole grain and 9 g of salt ... delicious bread turned out, baked this morning, and now there are three a piece ... a little unsightly ... but tasty ...
Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread makerDaily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker
mamusi
Helen3097, Helen, what a KAZISTY !!!!!
Wow, what a! And the roof, well, the roof, in the trail. once you straighten it!)))) We can have a lot of liquid ... wait summer, you can add a spoonful of flour ...
And most importantly, delicious!))))


Added Thursday, 14 Jul 2016 12:04 PM

Waist, Natasha, Lena, and I just put it AGAIN with salted whey (they say it's called REVERSE) ...
So ... I put a spoonful of honey and replaced 2 tablespoons of flour c / z and one with rye ~ let it be gray!)))

Here he is ... handsome ...Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker
Waist
Quote: mamusi
Here he is ... handsome ..
Wow...
Margarita, urgently write down a recipe for yourself with all the details, with all the changes, EVERYTHING !!! What result!

I want more details
What program did you bake on,
with or without delay,
how the ingredients were laid ...

Well, of course I'll wait for the cut

Quote: Helen3097
a little unsightly ... but tasty ...
If it's tasty, it's already good, but the beauty can be tweaked
I would also like to know in more detail what and how they did it.Then it will be easier to suggest something

mamusi
Well, I could not resist, I cut off a hump. It has completely cooled down, the crust is crispy, the crumb is soft and firm, the color is delicate ~ cream ...
The technology is yours, everything is within the framework.
I tell you, Natasha: from 400 g flour 2 sec. l c / s wheat, 1 s. l rye, the rest is premium flour, sifted, mixed.
Further to the bottom of the bucket is 1 dec. l honey and kneaded 7 g of live yeast into it, then measured out 200 ml of her salted whey and poured 80 ml of boil into it, then sifted a layer of flour over the yeast, a little, the liquid MIXED AND SENT INTO a bucket, and poured all the rest of the flour on top. Then 1 sec. l rast. oil (there was no olive) and 0.5 s. l of salt (do not forget that I have salty whey).
Everything, I exhibited today WITHOUT DELAY!
Basic, M, medium crust.
Here's what happened ...
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
Margarita, thanks for the details
Wonderful bread turned out !!!
Good health !!!
You can call me
Patula
Finally, I registered on the forum, I have been using your bread recipe for a long time, Natasha, and I want to thank you !!! The bread is wonderful. the need for dry yeast has disappeared. I experiment often, but the serum and olive oil remain invariably. Today I have replaced some of the wheat flour with rye and I am sure that everything will work out!
Waist
Hope, I am very glad that the recipe was useful for you!
Good health!
And experiments in general are a favorite topic.


There is such a recipe on the forum
Wheat-rye 50x50 bread with live yeast (bread maker) , author - Rina... Also on live yeast. It is also easy to prepare, and is prepared from beginning to end in HP Try it, maybe it will suit you


Thanks for your feedback!
Helen
Well, today I baked some bread with fresh yeast ... and in a new x / p Panasonic ... the bread turned out to be handsome, with a crust .... and what a delicious ... I am warm, crust ... yes with milk .. .mmmmm
Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread makerDaily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker
mamusi
Helen, Lena, krasaaaavchik!))))
Wow, and this delicious Bread,: nyam: I often bake it too.
Waist
Elena, wonderful bread turned out! I'm glad that you like it

Oh, I also love the fresh crust of this bread, only me with tea or coffee

Girls, bake with pleasure and good health !!!


PS: Yesterday my daughter taught everything to lay bread for this in HP She has been pulling it out for a long time, for the first time without me - with a fork Now I have learned I already wrote that those scratches did not spoil the bucket in any way except as "they are there." Nothing sticks to them and does not peel off That's how he is Siberian deer Panasonic
Helen
Waist, mamusiThank you very much to all of you ... Natalia for the recipe ...Margarita for sharing her trials ...
inp
I want to thank you for the recipe😍, I've baked bread several times already: a thin crust, airy crumb and very fragrant😋, thank you (I can't insert a photo yet😦) !!!
Bassvet
Thanks for the recipe, always excellent result, I bake in the oven, unrefined sunflower oil, rubber makish, thin, crispy crust
Waist
inna, Svetlana, thanks for trusting the recipe! I am glad that I like bread and make me happy!

Good health !!! Bake with pleasure !!!

Svetlana, I also baked this bread in the oven several times: I completely cooked the dough in the HP on the first program, and put the bake in the oven, right in the bucket, without shifting anywhere
Bassvet
I haven't baked bread for a long time, probably a month, and then she wanted homemade bread, came across yours, then I remembered that I had already baked it once, and I liked it, everything is clearly written, just fast and very tasty, I baked it in a cast-iron duck, I have it only for bread, the result pleased me, thanks.

Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker
Waist
Beautiful bread! I want to take a bite

Quote: Bassvet
baked in a cast-iron duck
Ooooh, I don't have that luxury

Wow, how everything is changing ... I remember in childhood I was annoyed by this heavy vessel, which I was always forced to wash, which always interfered ... But now I would be glad
Lagri
Natalia, thanks for the recipe for a wonderful bread! Baked in Panasonic 2502, strictly according to the recipe, only flour took 100 g of the 2nd grade and 300 g of the premium. The crust is thin, crispy, the crumb is uniformly patterned. It looked not very good: the roof is a little uneven (but normally convex), there are some bubbles on the side, but the main thing is delicious and we all liked it. In general, we will bake more than once.
Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker
We are already finishing. I liked it so much. Yes, and for a long time I have not baked bread in Panasonic, although I know that there is no better bread than from Panasonic (for me).
SNadia
Natalia and I bring you my THANKS. Baked strictly according to the recipe, instead of whey I added mazzarella brine (thanks for the advice). The bread turned out to be beautiful, tall and tasty. I will definitely bake it and definitely try it with whey.



Added Wednesday, December 14, 2016 6:34 PM

Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker
Waist
Maria, Nadia, To the health of you and your loved ones!

Maria, I rarely add some flour, only if there is not enough bread (sometimes it ends at the wrong time) And the girls also use different flours, who loves what And for your experience - thanks!
Quote: Lagri
It looked not very good: the roof is a little uneven (but normally convex), some bubbles on the side
I think that the bun made from such a mixture of flour turned out to be a bit taut, that's why the loaf is crooked. Each flour / mixture has its own moisture capacity and the dough is of different consistency.

Nadia, I can directly see from the outside, how you got it fluffy inside. It needs to cool well to maintain its shape and structure.
And the fresh warm crust is so delicious

marinastom
Natasha, hello!
I really need your advice. I counted your bread at 400 flour and I stopped making a bun, just smearing it on the walls. We have to fill up a bit. The bread still turns out great, in French, as always. Sediment only from the process ...
Waist
Hi Marish!

I also have 400 grams of flour on the walls of a mess, but by the end of the batch it collects almost everything, sometimes it remains a little in 2 corners. I pick it up with a spatula myself in a bun by the end of the batch, I help a little
And how did you count, maybe where you made a mistake ... Errors, they know, there are such insidious
In my first post with a recipe, there is a plate for converting this recipe into 400, 500 and 600 grams of flour.

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

Look, compare, maybe something else with you. I get it right on the plate with my flour

marinastom
Yes, Natasha, it looks like I got sick with the liquid ... 192 serums and 128 boiling water ... Mathematician, damn it ... I'll get better!
Waist
When I started to bake in HP, it was strange and funny that for balance you need to subtract / add 1-2 tablespoons of liquid / flour And it turns out that for HP it is IMPORTANT!

Come tell me how it will turn out
marlanca
Waist,
Natalia, thank you very much for the recipe ... ... I really liked it ... while it is cooling down, I also added fried onions, the smell of standing ..., the result:

Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker
Waist
To your health, Checkmark! Wow, and the roof got hot HOW ??

I can't imagine with fried onions But with fresh ones, I remember in my childhood my aunt baked bread, and I remember that I really liked it then

Bake with pleasure!
marlanca
Waist,
Natus the lid under the grill in the micron got hot ... ..., put it there for 5 minutes, special for a beautiful roof ...
Waist
GalinaAnd I already thought ... Thank you!
mamusi
Waist, Natasha, here I have brought Your ~ your Bread in the French regime. Pressed yeast 4-5 g.
To wheat flour added 1 with a slide spoon c / z and 1 spoon of rye.
The rest is all according to the recipe.
Delicacy ... Delicate crunchy crust, layered airy pulp. Half a roll gobbled up uh straight with his hands breaking off, barely cooled down. I slap everyone's hand for the hot one ... and myself too.

Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker
Ingushechka
I'll put in my five kopecks) I've been baking bread in Panasonic according to a similar recipe for probably half a year. But I take 9 grams. yeast for 600 gr. flour. Previously, I also baked only on whey, but once there was no whey at home, but there was not much kefir. Diluted with water, heated everything together and .... now I don't want to use serum)) In terms of proportions, I always have it - 300 ml. kefir, fermented baked milk or varenets (which is in the refrigerator) and 120 ml. water. Bread according to these proportions is always fine and baked. By the way, instead of olive oil (it is not cheap, if it is of high quality), I bought a bottle of unrefined flaxseed and a bottle of camelina oil. I pour two large spoons (measuring). Bread tastes the same as olive oil.


Added on Tuesday 14 March 2017 15:09

And about the bookmark. First, I pour in the flour, add salt, pour in the oil, and grind the yeast separately in a bowl with 2 large tablespoons of sugar, pour in the heated liquid and then stir it into a bucket. Everything fits perfectly)
Wit
Ingushechkathanks for the hint! Now I will not rush in search of whey or transfer milk for nothing
mamusi
Quote: Ingushechka
I'll put in my five kopecks)
... well, in principle, all breads are somewhat similar ... flour, water, yeast ...

And this is Talia ~ Natasha's author's recipe.
This is how he is on the Serum (exactly) ...
With Olive Oil (namely))
and we really like it!

And your Khlebushek is already completely different.
So put it out as a Separate Recipe.
Will be good.
Ingushechka
Margarita, I didn't want to offend anyone with my five kopecks), I just told you how else you can do it. And I honestly don't know how to draw up a separate recipe.
Waist
Quote: mamusi
Delicacy ... Delicate crunchy crust, layered airy pulp. They ate half a roll, eeee, breaking it off with their hands, barely cooled down.
How emotional it is And so good: I added my own, and it turned out great, and !!! FAMILY LIKES!
Quote: Ingushechka
I bake bread in Panasonic according to a similar recipe
Thank you for sharing your version. Margarita is right, bread with kefir is another bread, and I already wrote somewhere why. I do not like bread with kefir, because as a result, it turns out to be different in taste and texture. Therefore, over time, we got a version of bread with whey - this is not water, and not milk, and not kefir. Kefir gives excessive rubberiness, not the rubberiness of the gluten, but another. It depends on the culture in which the kefir is fermented.
For my option, diluted curdled milk or sour cream, but not kefir, would be more suitable
Regarding the bookmark: in my version, everything was done in order to spend as little time as possible on the setting process, not even wash an extra spoon, the recipe was born at a difficult time for me and was made as light as possible. And the fact that the oil is measured in grams is in the same spoons, only weighed.
Regarding what you do for 600 g of flour, in my recipe, calculations are also given for both a small and a large bun.
Attention to nuances and understanding the difference comes with time. Well, if it doesn't matter, yes, okay - you can bake any bread



Added on Tuesday 14 Mar 2017 03:44 PM

Quote: Ingushechka

Margarita, I didn't want to offend anyone with my five kopecks), I just told you how else you can do it. And I honestly don't know how to draw up a separate recipe.
Here is the link to see how to draw up a recipe

Prescription rules
mamusi
Yes, we are not touchy, just ... the order is this ~ we are discussing the Khlebushk, in the subject of which we are
And not your own ... different, better or worse !!!
Natasha Bread has its own zest, which lies precisely in the combination of whey and odivka butter. Her work.
And your Khlebushek ~ this is your work and someone will be interested in it (if you post it) ...
Waist
Quote: mamusi
And your Khlebushek ~ this is your work and someone will be interested in it (if you post it) ...
Vitaly is already interested. And he will not be the only one, I'm sure.
Ingushechka. Submit your recipe!

Ingushechka
I’m with pleasure, but I’m telling you how to do it, I don’t know


Added on Tuesday 14 March 2017 04:20 PM

I saw)))
marinastom
NatashechkaTell me, dear friend, what does your whey taste like: sour or not very?
I just made cottage cheese about a week ago, but for some reason, despite the fact that the milk curdled, the cottage cheese and, accordingly, the whey turned out to be non-acidic, the cottage cheese was like the Adyghe cheese.
So, I think, how will it affect the bread or does it matter?
Fig knows, maybe it's already sour, even though it's worth the refrigerator ...
Waist
Marish, my serum is NOT sour
SoNika
NaTali, thank you for the recipe, my hand itched, add a spoonful of corn, but decided not to deviate from the recipe and I 400 grams of flour in which there is 1 tablespoon of flour c. h and rye took 290 gr. serum and water ... but the gingerbread man is watery ... sticks to your hands, mixed ..., apparently flour or whey, require editing in my case ... I added caraway seeds, I think it will pull out ... I'll see what happens .. ... Well, don't get married to give it away

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