Wheat good bread (Author RAV) (bread maker)

Category: Yeast bread

Ingredients

Milk 1 cup (250 g)
Kefir ¼ glasses
Sugar ¼ glasses
Salt 1 teaspoon
Egg 1 PC.
Fresh yeast 20-25 g
Rast. oil 2 tbsp. spoons
Flour 4 tbsp.
Cognac, vodka 2 tbsp. spoons

Cooking method

  • First of all, I pour vegetable oil into the vat.
  • First I dissolve the yeast in warm milk, pour it into the vat, then in the same glass I mix the egg, sugar and salt, add to the vat. Then kefir, flour, and then cognac.


NatalyaN
And what regime should be, so much sugar? And alcohol too?
Luysia
This bread is probably more suitable for the name Butter wheat good bread.

I will definitely try, my husband loves baking.

And cognac will give aroma and the bread will not get stale longer.

I will bake on Special Mode (Sweet Bread).
badri
Isn't it too much yeast?
I bake all the time on pressed and in traditional bread for 300 ml of liquid (cheese, water, milk) and 500 g of flour I put 6-8 g of yeast, depending on the freshness.
In order not to be unfounded, I will try your recipe by cutting down the yeast to 15g.
(reminded: * And who will guess the melody from 5 notes? *))
ekk7
The bread is very tasty !!!! Thanks to the owner of the recipe. When baking for the second time - instead of alcohol they put lemon zest, also very tasty))))
Tatiana S.
I want to thank the author for the recipe. Indeed, very good bread. Only a little I had to correct the volume of the bookmark, for my stove too much. The first time, when everything was laid according to the recipe, the bread rested against the viewing window, closed up all the glass and climbed out over the edges of the bucket, it turned out to be a mushroom. But I really liked the taste and baked well. Yesterday I baked 2 more bread according to the same recipe. The first of those 2 stuck a little to the glass again, but I slipped in a piece of waxed baking paper to protect the glass. I was afraid that the bread would settle, but nothing of the kind happened. It turned out to be very tall, ruddy, only with a light-colored label on the top of the head. And the second, with all the adjustments, turned out to be perfect
My HP has 2 sizes of bread: 700 and 900 gr
Here's what I got after adjusting:

1 egg + kefir (I had yogurt) = 130ml;
Milk (heated in MV) - 150ml;
Fresh yeast (crumbled into milk) - 13 gr;
Salt - 1 tsp (poured into kefir with an egg);
Sugar - 6 tbsp. l. (poured into kefir with an egg and a little into milk with yeast);
Butter - 1 tbsp. l. (softened, immediately put in a bucket, without melting);
Vegetable oil - 1.5 tbsp. (1 tbsp. L. Immediately poured into the bucket, and 0.5 tbsp. L. Neatly onto the already formed bun so that it peels off the wall of the bucket);
Wheat flour - 450g (about 1 tsp - in milk with yeast)
Cognac - 1 tbsp. l. (I have vodka with Riga balsam)
First she put butter, then she poured in kefir with an egg, sugar and salt, then yeast foamed in milk, then brandy and sifted flour on top.
The program was delivered in the last version "Basic", crust - medium, size - 700 gr. Time with these parameters I have - 2:53.
The bread turned out to be amazing. Once again to the author, my lowest bow
368117
Quote: Tatiana S.

I want to thank the author for the recipe. Indeed, very good bread. Only a little I had to correct the volume of the bookmark, for my stove too much. The first time, when everything was laid according to the recipe, the bread rested against the viewing window, closed up all the glass and climbed out over the edges of the bucket, it turned out to be a mushroom. But I really liked the taste and baked well.Yesterday I baked 2 more bread according to the same recipe. The first of those 2 stuck a little to the glass again, but I slipped in a piece of waxed baking paper to protect the glass. I was afraid that the bread would settle, but nothing of the kind happened. It turned out to be very tall, ruddy, only with a light-colored label on the top of the head. And the second, with all the adjustments, turned out to be perfect
My HP has 2 bread sizes: 700 and 900 gr
Here's what I got after adjusting:

1 egg + kefir (I had yogurt) = 130ml;
Milk (heated in MV) - 150ml;
Fresh yeast (crumbled into milk) - 13 gr;
Salt - 1 tsp (poured into kefir with an egg);
Sugar - 6 tbsp. l. (poured into kefir with an egg and a little into milk with yeast);
Butter - 1 tbsp. l. (softened, immediately put in a bucket, without melting);
Vegetable oil - 1.5 tbsp. (1 tbsp. L. Immediately poured into the bucket, and 0.5 tbsp. L. Neatly onto the already formed bun so that it peels off the wall of the bucket);
Wheat flour - 450g (about 1 tsp - in milk with yeast)
Cognac - 1 tbsp. l. (I have vodka with Riga balsam)
First she put butter, then she poured in kefir with an egg, sugar and salt, then yeast foamed in milk, then brandy and sifted flour on top.
The program was delivered in the last version "Basic", crust - medium, size - 700 gr. Time with these parameters I have - 2:53.
The bread turned out to be amazing. Once again to the author, my lowest bow

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