Lelikovna
Yana, thanks for the recipe !!! I added raisins and poppy seeds, there is no alcohol at home (except for a bottle of beer that was lying around), so everything went without brandy, but the bread turned out to be amazing !!! We will repeat it again!
Unfortunately, I forgot to take a picture
quince
Today I baked, slightly reducing the yeast and adding sourdough, I add it everywhere (50 g each)
Also reduced sugar and added dried cranberries
Outwardly it turned out well, until we tried it (cools down)

I don’t understand how to insert a photo (I’m from the phone)
Iriso4ka
I'm trying to cook a bun for the second time, and both are unsuccessful (The first time I put the usual cottage cheese from the pack, and for some reason I just turned on the dough, as a result, when I finally turned on the baking, I got a natural brick (The second time I bought 400g cottage cheese in a tube, and all of it thumped into a batch, in general, when it was time for baking, everything ran over the edge, in the end everything went limp, and at the end of baking it all fell through and crumbled heavily (I will try again)
Admin

Cottage cheese in bread, a very moody product! And you need to constantly monitor the flour-liquid balance during the first batch! The dough is soft (but not liquid)!
Curd contains a lot of liquid!
ninza
Helen, Elven, can I ask for your bookmark for 350 grams of flour?
Elven
Nina, here you are
Dry yeast 1.5 tsp
Flour 350 gr.
Soft cottage cheese 170 gr.
Sugar 100 gr.
Salt 1 tsp
Butter 70 gr.
Vanillin on the tip of a knife
Milk + egg = 100 ml
Tourist
Yana, Happy New Years and thanks for the recipe! So not confused and so delicious. I spread it on a cut piece of Haskin "Charlotte", it turns out just a "bomb" !!!! I wish you health and prosperity!
notka_notka
Admin, Tatiana, thanks a lot for the recipe !!! Baking repeatedly, always successfully, adding raisins. Unusually delicious
Curd loaf in a bread maker
Admin

Bake bread for health!
vmjulia
Yana, thanks so much for another great recipe. I baked with compressed yeast, I don't like dry yeast and don't use it. The cottage cheese was put soft "Savushkin". Very tasty bun with a light noble hint of cognac. I'll bake some more, try to add raisins.
Albina
I put the dough to knead, but it's not going to go into the bun. I wanted to bake buns. Or maybe I'll just put it on baking.


Added on Friday 15 Apr 2016 09:12 PM

Baked in HP. The dough was semi-liquid and therefore did not clog it with flour and just baked it in KhP 🔗
Viktor57
Great recipe! 8 years from publication and in demand! I cooked it several times already and always a great result!
Annusya
Baked yesterday, added raisins
I took the proportions as Elven wrote, put 1000g and a light crust, at the signal, fell asleep raisins rolled in flour
I put less butter, I wanted to add vegetable, but then I forgot
yesterday it was tender, today it is denser and not very sweet something) (I read from someone that it was cloying, although I could not read it here))
I attach a photo. I really liked the bun, but from the photo, the holes, did it turn out normal? (only now my roof is blowing (()
Curd loaf in a bread maker Curd loaf in a bread maker Curd loaf in a bread maker
kargeorge
Thanks for the recipe!
We baked these wonderful rolls yesterday. The dough was kneaded in a bread maker, divided into 20 buns of 65 grams each. There was no cognac yet, I just added Easter seasonings, and soaked 70g of raisins in red table wine. The yeast was fresh! The dough rose for about 1 hour, then molding and proofing for 30-40 minutes. He baked for 160. with a fan. I will attach a photo




Curd loaf in a bread maker
kargeorge
Curd loaf in a bread maker




Something I have done with the pictures!
Dear Moderator, please delete the duplicated photo!
THANK YOU!!!!
Olya2017
But I didn't succeed. There was a great bun, and then I had to leave and bake on an automatic mode.Apparently, there was not enough time to rise.
kargeorge
Quote: Olya2017
Apparently, there was not enough time to rise.
Likely! Because our first ascent was long enough, but then everything is OK!
SvetaLana
Huge thanks to the author for the recipe, I slightly modernized, add my date milk, and soft date cottage cheese of my own making,
Amazing taste, aroma, it turns out just like Easter cake




Svetlanum
SvetaLana, and what is date cottage cheese. How do you do it?
SvetaLana
Date kefir, cottage cheese or milk is an energy bomb
Some time ago I got hooked on proper nutrition (not to be confused with a diet, because I love to eat delicious food, and I hate hunger), so I began to read a lot about this, search, and date cottage cheese is one of my favorite brainchildren)) ))
In general, take the milk that you like (I buy with a fat content of 3.2), pour 1 liter into a saucepan (I do this in a multicooker, because there is a non-stick coating so that you do not wash it for a long time), rinse about 6 pieces of dates, right with their handles break, because they are soft, take out the bones and throw them into the milk, as soon as the milk boils, turn it off immediately. In the process, I stir it several times. Everything, I leave it until it cools completely. The milk acquires a pleasant creamy shade and a sweetish taste. Then I make several options:
1. Date milk.
I filter it through a sieve, put it in the refrigerator, and add it like regular milk to coffee, tea, make a smoothie out of it, and even just drink it cold is a great pleasure. In a curd bun, instead of regular milk, I also add date milk.
2. I make date kefir / curdled milk. At your discretion, you can strain, but the remnants of dates there do not bother me. You can ferment in the old fashioned way, add a spoonful of sour cream to a fairly warm date milk, and wrap it in a blanket, for about 8 hours, I buy in the pharmacy the usual complex of dry microorganisms of probiotics, Evitalia, (1 bottle is designed for 2 liters, we have 60 rubles ), and use it according to the instructions for it.
3. Date curd is soft.
Take date kefir (see item 2), put it in the freezer for a day, take it out, put it in a colander, with small holes, you can lay gauze first, and leave it for several hours. I usually pour kefir into 2 plastic bags, put it in the freezer when it hardens, take it out in the evening, by the morning I have a soft, breathtaking cottage cheese.

I tried to make this curd bun with very good quality proven products, but it is with the date components that it turns out to be divine for me.

I wanted to attach a photo from my phone, but so far I don't have enough brains how to do it ((((
Svetlanum
Thank you, very curious. I will definitely try both kefir and cottage cheese.
Swan-Seagull
Thank you so much for the recipe! The cottage cheese was dry, I added 50 ml of milk. Bread - mmmmmm .... tender! and what a flavor when baking!

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