Anyutok
I crumble live yeast to the bottom, no sugar and honey, flour on top, then everything else. I put on a delay, usually 8 hours, French mode. At 7 in the morning I wake up from a funky smell and go to get a guaranteed high nostril loaf.
mamusi
It has been a long time since I brought Bread ...
Here is yesterday's. For 500 g of flour.
Of these, 50 g c / s, plus 1 s / l rye I always put.

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

I forgot to write ...
This one is on the main heat, without delay ...
For 8 g of live yeast. Instead of sugar, honey.
Kokoschka
What beautiful breads are obtained.
Recently, everything has been baked with cold fermentation, I wanted to keep it simple, lay it down and not steam ...
Tomorrow I will bake this beautiful bread, I hope everything will work out. The bread maker is also Panasonic.
Waist
Lily, Good bread to you!
Kokoschka
I set to bake. True, I added 100 grams of corn flour, we really like it, I even add it to a beautiful and gingerbread dough, and 2 tablespoons of spelled flour.
garvich
I learned to insert a photo to the message, but some kind of nonsense came out. Thank you Natasha for the recipe! the bread turned out to be very tasty!
Admin

Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker
garvich
Admin, Tanya, how did it happen that the photo did not come out in the message? Did you try or did I do it again?
Kokoschka
I baked some bread. I don't know the taste yet, but he looks handsome !!!!!
Thank you very much for the recipe, I will repeat it again and again

Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker
Waist
Tamara, handsome bread turned out! I'm glad I liked the taste. Bake to your health!
Quote: Kokoschka
I set to bake. Truth added 100 grams of corn flour, ... and 2 tablespoons of spelled flour.
And that's why he looks like this. And how did you like the taste? After all, taste is the most important thing
Lily, and show the cut?





The last few times I have replaced 100 grams of flour out of 600 with spelled flour. Tasty, with a nutty note.
Kokoschka
Waist, very tasty. Although I eat very little bread, the main eater is my husband. I could not resist cut off the crust and wove it with good butter. The crust is crispy !!!
Especially I will not put it in the bread bin so that I can eat a piece tomorrow morning
Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker
I don't know how to unfold the photo ...
Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker
Waist
Lily, I'm glad that you like bread To your health!
Corn, a sunny beauty, can be seen in the bread

Regarding inverted photos, maybe this will help

Inverted photos from phones and tablets

Quote: Yarik
Natalia, sort of like hold the phone horizontally, with the camera button under your right hand, I have been photographing this way lately, while there were no shape-shifters.
Quote: Waist
When photographing with a tablet, I have a shutter button in the form of a picture of a small camera, which flips over every one and must be observed so that it is exactly straight, and not sideways or upside down.
Preparation upside-down photos for uploading to the gallery in the same place on the tablet / phone.
Quote: Waist
The second photo was taken by turning the tablet vertically, well, it happens that it is needed vertically, in the gallery and on the photo hosting it was loaded lying on its side. Unfolding in the same place in the tablet did not give any result. And here any action in the studio (at least put a dot in the corner) and preservation - saved the photo correct for uploading to a gallery or photo hosting. Happened.

Kokoschka
WaistThank you Natasha! I'll figure it out! 😄
Kokoschka
Quote: Waist
Irina, I am glad that you like bread, for the health of you and your loved ones !!!

For baking this bread on the "French" mode, I use half of the yeast norm, that is, for a 500 g loaf of flour - 4 g of fresh yeast.

Bake with pleasure!
Natasha, good morning.
I wanted to bake this bread in French mode.
But I wanted to clarify.
Everything is prescription except yeast, half the norm, and the rest is all prescription?
marinastom
Lil, while Natasha is absent ...
I do regularly in French.
Yes, half of the yeast, but I only bake dry. I counted a half-teaspoonful of flour and yeast for 400 grams.
I add a little rye or whole grain to this amount of flour. Sometimes honey, bran, flaxseed.
My oven in French bakes this bread, so I turn it off 10-15 minutes earlier.
Good luck !!!
Kokoschka
marinastom, Marina thanks for responding.
I understood about yeast. I add 400 grams of 1st grade flour and 100 grams of corn flour, yesterday I added flaxseed honey.
I want to put it on for the night.
Tashenka
The recipe is already "old", and I have just been honored.
The bread is getting cold. Beautiful, smooth. For 500 g of flour it went up "under the roof". So now the first "thank you" for the beautiful appearance of the loaf. Tomorrow (or rather, today) my tasters 7 and 8 years old will appreciate, then, I hope, I will bring a second "thank you".
During kneading, I had to add a decent amount of flour: the dough stuck with a comma to the sides of the bucket and smeared along the bottom. Usually I adjust the bun in wheat bread by adding semolina, but this did not help: I ​​would have to add too much of it. Therefore, a little semolina + flour = the right bun.
In general, I liked the process of working with "wet" yeast. And, which is important for me, the complete absence of the smell of yeast.
marinastom
As far as I understood from Natasha's explanations and my experience in baking this bread, this is how it should be prepared: the dough is smeared on the bottom during kneading, there may not be a classic kolobok ...
By the way, colleagues who remember my descriptions, I have always baked this bread in French. So, stopped, too baked. Even an early forced termination of the program does not help. The stove has become on the Main. If possible, I increase the kindling for half an hour.
Natasha, I won't get tired of repeating, you and your bread, Lovely !!!
Tashenka
Quote: marinastom
the dough is smeared along the bottom when kneading

marinastom, Marina, somewhere in the subject there is a photo of the dough during kneading. So there is a bun. Let not quite "kolobok", but there is. And I had a mass that looked like a semi-liquid dough. Come on! These are all production costs. Correction is not a problem. The main thing is that there is a tried and tested basic recipe.

Quote: marinastom
too baking

Marina, do you still use the same products?
marinastom
Yes, the products are the same. I add a little flaxseed and, it happens, I replace 50 grams of flour with rye or c / h.
Kokoschka
we bake it on an ongoing basis and send thanks to the author all the time!
I don't even know which bun. We put on the Frenchman for the night.
But the composition of the flour was slightly changed. Always 400 gr 1st grade flour and 100 gr. corn.
The lid turns out to be convex and even. (Tfu .... tfu)
Waist
Girls, good health to you and your consumers !!! I am glad that you like bread and technology and suit you !!!

I in no way encroach on other people's tastes and freedom of creativity, but only “for” - change the recipe as it is more convenient and tasty for you!

Quote: Tashenka
marinastom, Marina, somewhere in the subject there is a photo of the dough during kneading. So there is a bun. Let not quite "kolobok", but there is. And I had a mass that looks like a semi-liquid dough... Come on! These are all production costs. Correction is not a problem. The main thing is that there is a tried and tested basic recipe.
Wow, Nashenka, maybe you have such flour, or maybe just an error with measurements turned out. Definitely, the dough should not be "soup". I like the result most of all when the bun is the same as you described
Quote: Tashenka
not quite "kolobok", but there is.

I would recommend adjusting the amount of liquid to keep the rest of the ingredients in balance, but if you like what you get - don't breathe do not change your version.




Several times for a large loaf I replaced 100 g of flour with spelled (spelled), while I did not change anything else in the recipe. It turns out a slightly different taste and texture.I didn’t like the purely spelled bread, but the mixed version was approved.





Quote: Kokoschka
But the composition of the flour was slightly changed. Always 400 gr 1st grade flour and 100 gr. corn.
Lily, and corn flour? what grind? And then we sell flour of 3 grinds and also Polenta separately. I want to try your option
Tashenka
Quote: Waist
I would recommend adjusting the amount of fluid

So I baked it for the first time! Therefore, I followed the recipe exactly. Usually, we pour liquid from above into our HP, so I already visually know what level it should be in the bucket.
By the way, the taste of the bread suited me and my tasters. So we introduce this recipe into our diet. That's how cool she said! I tried to switch to fresh yeast for a long time, but something always stopped me.
Now a question. The remaining yeast was removed in portions into the freezer. (I have no idea how else you can store them.) Defrost them and mix them with sugar? Does the introduction of 100 g of rye flour per 400 g of wheat flour require any adjustment to the rest of the products?
How I envy those who have a large selection of flour in stores ... In our village, only the highest grade and rye. At one time they brought me 1st grade flour, there was no limit to the joy. And I got used to it. But the enterprise was closed, the joy ended. Only corn grits, I can't even imagine what it looks like ...
Well, nothing! Let's rejoice at what we have! Moreover, in our friendly team you can find any recipes! Thanks to all!
Waist
Quote: Tashenka
Now a question. The remaining yeast was removed in portions into the freezer. (I have no idea how else you can store them.) Defrost them and mix them with sugar?
Natasha, I tried to freeze my yeast in portions, and then use it, but either yeast, or my bad refrigerator ... in general, for a week of freezing with a stretch the strength of my yeast was enough, then it became generally unusable. Therefore, I can only advise you a verification experiment with yeast and freezing / thawing. Freezing doesn't work for me, but I keep my yeast in the refrigerator door. I buy 2 packs of 50 grams each and until they are fully used they are quite working, although by the middle of the second pack, the yeast already completely loses its crumbling, but it works.

Quote: Tashenka
How I envy those who have a large selection of flour in stores ... In our village, only the highest grade and rye. At one time they brought me 1st grade flour, there was no limit to the joy. And I got used to it. But the enterprise was closed, the joy ended.
There is a topic on the forum on the manufacture of certain types of flour, maybe it will help you out
We cook our own whole wheat flour and flour of the 1st and 2nd grade
Also a member of the forum (thanks to her) suggested that Vitabix (pressed wheat bars for breakfast) can be added. I tried it, quite a good option and it tastes good to me
Tashenka
Quote: Waist
There is a topic on the forum for the manufacture of certain types of flour

So we don't even have bran. There are some of the old stocks left. I understand that you can buy everything on the Internet now, but my "crazy" pension limits my "Wishlist".
Crown
Tashenka, do you sell wheat or barley groats?
You can grind a handful of cereals in a simple coffee grinder or more in a special. mill and add to the dough. If there is nothing to grind on, then you can add boiled cereals, but already with adjusting the recipe. For a change, there is still corn and buckwheat, and oatmeal does not require any processing at all, although they can first be chopped with a meat grinder.
So there are many artisanal options for simplifying premium flour.
I apologize to the author of the recipe for interfering. :-)
Waist
Quote: CroNa
I apologize to the author of the recipe for interfering. :-)
Galya, thanks for the help !
Tashenka
Crown, Galina, well, I'm not quite wild if I'm hanging out here ... And there is a coffee grinder (as many as 3 pieces, one of them for spices, etc.), and mills, and grinders, ... I regularly put the remains of porridge into the dough for bread (fortunately, there are two grandchildren, 7 and 8 years old). If I correct the wheat bun with semolina, then the rye-wheat - with rolled oats.I can't get normal flour from corn grits, no matter how many I have tried. Rough. But the soul asks for originals!
Oh, girls, let's not litter the topic. The recipe is excellent, the bread is delicious, and everything else ... at the call of the soul!
Once again THANKS TO THE AUTHOR !!!
Kokoschka
Quote: Waist
Lily, is it corn flour? what grind? And then we sell flour of 3 grinds and also Polenta separately. I want to try your option
baked before with corn coarse grinding, it is over. was still finely ground, now bake with it, the result is equally good.
and we also use mustard oil, something it stuck with us, went perfectly into bread. And the other day I poured linseed, also great!
We always sift flour. and mix.




Quote: Waist
You should only be advised to check the yeast and freeze / thaw test. Freezing doesn't work for me, but I keep my yeast in the refrigerator door. I buy 2 packs of 50 grams each and until they are fully used they are quite working, although by the middle of the second pack, the yeast already completely loses its crumbling, but it works.
I buy the 100 gram one and keep it in the refrigerator door.
Svetlenki
And why did I go around this recipe for so long? And I constantly saw him in the feed of new messages and ... passed by.

The miracle of bread! It turned out exactly as the author promised. The dukhmanische at home stood during baking and is still ... And already two hours have passed.

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

Waist, Natasha, thank you very much

Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker
Waist
Svetahowever, we all have different products. You've got bread - a wonderful handsome man!

I hope you like the taste too, not just the sight and smell.

To your health! Peks with pleasure!
Tashenka
Take 2! The yeast from the freezer behaved normally. I replaced 100 g of wheat with rye. Serum (and I only bake on whey) poured 300 ml. I added dry onions and rubbed an apple half-eaten by the boys (quite a bit). The bread turned out to be slightly lower than pure wheat, that is, I did not lift the lid by the stove.
A neighbor on the site came to the smell and modestly said that she forgot to buy bread. And we do not mind. I divided the loaf in half. The neighbor left contentedly and then brought the boys a box of juice.
In a couple of days I will bake a new one. Now I think, what else to mix there ???
Waist
Quote: Tashenka
A neighbor on the site came to the smell and modestly said that she forgot to buy bread.
Ahhhh ... Great!

Quote: Tashenka
In a couple of days I will bake a new one. Now I think, what else to mix there ???
Cheese
Tashenka
I baked bread with cheese and smoked sausage in my baking youth. And I also added herbs there. It turned out to be a bread pizza. Oh, I haven't done such experiments for a long time ...
Svetlenki
This bread turned out great with 50 grams of buckwheat flour from the total amount of flour. The gluten / bread crumb is not "affected" in any way. The only thing, I poured buckwheat flour to the very top so that there was no contact with water.
Granny
I did everything strictly according to the recipe. There was no kolobok, as such, and there was dough on the sides and at the bottom of the bucket. I decided not to add anything, whatever it is. I heard that Panasonic can handle wet dough very well.
At the exit, I got just a wonderful result!
Judge for yourself...

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
I am delighted! It cools down, I'll show you what's inside.
mamusi
Granny, this awesome bread is simple!
I love him too!
It turned out very beautiful!)
Granny
Waist, and again OH !!! Magnificent, beautiful, just a masterpiece! I will never tire of thanking over and over again!
Oh God, what a thin and crunchy crust he has ...! Mmmmm ....
Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker
Waist
Granny, Elena, To your health !!!
Glad you like the bread!

Looks great! The last loaf with a crust of the same color on all sides.

I hope you like the taste of this bread.

Bake with pleasure and health!
Granny
Quote: Waist
I hope you like the taste of this bread
The taste of this bread is exactly what we need for our family! Do not add, do not subtract!
Waist
Oh how great
To your health !!!
Bober_kover
So I will report))) the bread turned out to be good. I have a size M, medium crust.Well, I also used saf-levure active yeast, diluted it in warm whey. I was afraid that there was not enough flour, I added it in the process, but it still seemed sticky. But in the end everything turned out exactly! In my opinion, the salt and sugar in the recipe are in moderation, the taste is perfectly balanced. Usually I eat bread with soup, for me the recipe is just right!

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
Granny
WaistNatasha, I am tormented by these doubts. I have Panas 2502. According to the instructions, first put dry ingredients, then liquid. I always put it as in the recipe: sugar + pres. yeast, etc. = liquid and then flour. Will I ruin my HP, that I heard that the oil seal could leak. What do you say?
Waist
Elena, I did for 3.5 years exactly as described in the recipe, every day, and everything was in order. My HP broke down for another reason (due to high humidity, the control board deteriorated), and the bucket still serves without problems.
Now I have another HP Panasonic, I do everything the same way - I like to put liquid ingredients first, and then dry ones, although I know that this is against the instructions.

I do not atI say and not fromI say. It's up to you how to do
Waist
Although it’s me ... I’m braking ...

You can make a bookmark the other way around: salt on the bottom, flour, butter, whey and yeast pounded on top with sugar (them into liquid).
Granny
Quote: Waist
You can make a bookmark the other way around: salt on the bottom, flour on top, butter, whey and yeast ground with sugar (them into liquid)
Wow, exactly! You can also "upside down", as I did not realize ..
By the way, when I make a bag on top of a bucket according to the recipe, I put it on, otherwise it gets a little dusty when kneading the flour. And if there is flour from below, then the bag will not be needed.
In short, on the weekend I'll try the other way around.
Thanks for the tip!
Yuriy
Thank you, this recipe helped a lot to get started

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
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