Redmond RBM-M1902. Corn bread with birch juice with cheese and flaxseed

Category: Yeast bread
Redmond RBM-M1902. Corn bread with birch juice with cheese and flaxseed

Ingredients

Birch sap 300ml
Wheat flour 380gr
Corn flour 110gr
cheese, I have suluguni 100gr
salt 1h l.
honey 1h l.
flax seed 1 tbsp. l.
dry yeast 1h l.
turmeric, optional 0.5h l.
vegetable oil, I have mustard 1 st. l.

Cooking method

  • Spring is loose, birch trees are directly splashing birch sap. All free dishes in the house are taken up with birch sap. Kvass is made on it, we constantly drink it and we write does not climb already, soon it will begin to flow out of the ears. I just have a question of life and of death containers, wherever to put this juice. And then a friend promised to come, and she loves cornbread with cheese very much. And I decided to combine the pleasant, to please my girlfriend, with the useful, well, at least a little more to dispose of birch sap.
  • I climbed our favorite site, read corn bread recipes and made a compilation for my brand new HP.
  • So let's get started.
  • Dissolve in 300ml of birch sap 1 hour. l. honey and 1 hour. l. salt, pour into the HP bowl. Sift wheat and corn flour into a bowl, make a small depression in the middle of a hill of flour and pour 1 hour into it. l. dry yeast (I have "eat at home").
  • We turn on the mode №7 "Dough", this is half an hour of kneading and 1 hour of proofing. At the signal, 10 minutes before the end of the batch, pour in 1 tbsp. l mustard oil. You should get an elastic bun that does not smear HP. We are waiting for the hour of proofing and the signal of the end of the program.
  • Again we turn on the mode number 7 "Dough", only now we immediately add the 1st step. l. flaxseed and 0.5 tsp. l. turmeric, for a beautiful yellow bread, and after the signal to add extra. ingredients, pour 60g of cheese grated on a coarse grater. At the end of the batch, take out the spatula. We are waiting for the proofing hour.
  • After the signal about the end of the "dough" program, pour on top of the risen dough, the remaining 40g of grated cheese, you can use a smaller amount of gray cheese, I have a little creased under its weight the top. And we turn on the program number 10 "baking". After the end of baking, we keep heating for 40 minutes under the lid, then open it and open it for another 20 minutes, after the signal we take out the warm, fragrant bread. The result exceeded my expectations, because I came up with the recipe on the go, based on the recipes I read here.
  • kuzea, https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=290077.0 tan`chik74, https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=165742.0

  • Redmond RBM-M1902. Corn bread with birch juice with cheese and flaxseed
  • The question may arise: why do not I bake on full-cycle standard programs. These are my personal cockroaches prejudice. I bake rye bread in the same way with eternal leaven. It seems to me that the dough is kneaded and kept better this way. It is quite possible to bake such bread on other HP models, because everywhere there are programs "dough" and "baking"
  • By the way, now, when I feed the sourdough, instead of water I use birch sap, well, where else can I put it ?!

The dish is designed for

brick weighing about 750g

Time for preparing:

5:00

Cooking program:

Bread maker REDMOND RBM-M1902

Note

Here, I feel, the presence of birch sap in the recipe frightens off. So it can be replaced with whey, or even water, all in the same amount and everyone will be happy!

Corsica
Buttercup, recalculated the recipe for size L, program "Diet with raisins", "Panasonic":
Redmond RBM-M1902. Corn bread with birch juice with cheese and flaxseed.
The bread is very fragrant, I'll write about the taste later.
Mandraik Ludmila
Ilona, I now have the same Panasik, and I'm surprised that I did something decent in the radish, but it did
Corsica
Quote: Mandraik Ludmila
but it worked
Yes. Buttercup, thanks for the recipe! Fragrant bread with a crispy crust, my husband liked it, he conveyed "thank you" for you.
Redmond RBM-M1902. Corn bread with birch juice with cheese and flaxseed
Next time I'll try to cook on the main program for comparison.
Mandraik Ludmila
Ilona, great, our men are our main connoisseurs, I make the same bread that my husband likes, I hardly eat bread myself Ilona, ​​since you have panasik, you can first put the pre-mix on "dumplings", scroll for 5-7 minutes, and then turn on the main one with raisins and add butter, and put the cheese into the dispenser or at the signal. Pre-mixing gives additional strength to wheat flour and the bread will be higher. And it is possible to slightly reduce corn flour in favor of wheat, bread will be less crumb
Corsica
Quote: Mandraik Ludmila
And it is possible to slightly reduce corn flour in favor of wheat, bread will be less crumb
Buttercup, it is not necessary, since the crumb is good and even on the cut, the crumb slightly crumbles from the crisp.

Quote: Mandraik Ludmila
and the bread will be higher.
the bread immediately after baking turned out with a beautiful, even and without undermining, dome, maybe not too high, but I cooked with the addition of a small amount of wheat flour for 1 s. After cooling, the dome of the bread crumpled under the cheese crumb, but it did not affect the taste, but outwardly it resembles toast bread. By the way, have you tried to make toast out of it? With honey, for example?

Quote: Mandraik Ludmila
Ilona, ​​since you have a panasik, you can first put the pre-mix on "dumplings", scroll for 5-7 minutes, and then turn on the main one with raisins and add butter, and put the cheese into the dispenser or upon a signal. Pre-mixing gives additional strength to wheat flour and the bread will be higher.
Buttercup, I don't really like the sourness in the dough that appears after this technology, and reducing the amount of yeast is not always justified. In bread for me, the bread taste and aroma are more important than the taste (obvious) sourness inherent in sourdough bread. For "strength" it is more acceptable not to pre-mix, but to dough, with it it is easier to adjust the taste, or kneading dough without yeast for autolysis. In general, your recipe, in our opinion and taste, is already good. Thank you !


Mandraik Ludmila
Ilona, in our family, toasts have not taken root, the toaster has been in the pencil case for 10 years already, not used
My husband and I just love sour bread with a rye flavor, so I rarely bake corn, give my husband everything a rye flavor, and he is the main consumer and bakes it for him.
Corsica
Quote: Mandraik Ludmila
in our family, toasts did not take root
and with us. I thought to ask you if it was worth getting our toaster or let it wait for its time.

Quote: Mandraik Ludmila
My husband and I just love sour, rye-tasting bread
Clear. I also like bread on a cold fermentation big or at + 15 aboutWith prolonged fermentation (fruit-apple notes appear).
Mandraik Ludmila
Ilona, I don’t like long recipes, or rather I like them in theory, but for me it’s risky to bother with long processes, so today you’ll put a big on tomorrow, and tomorrow health will knock down and that's it ... In general, I do it right away, with a maximum of pre-mix
Corsica
Buttercup, I understand you, hold on. The bread maker is very helpful in everyday life. Thanks for the recipe!

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