Wheat bread "White sour milk" (oven)

Category: Yeast bread
Wheat bread "White sour milk" (oven)

Ingredients

Wheat flour 350 grams +3 tbsp. l.
Egg 1 PC.
+ sour cream 2 tbsp. l.
+ fresh milk = 250 ml liquid
Butter 20 grams
Vegetable oil 1 tbsp. l.
Salt 1-1.3 tsp
Maltose molasses 1 tbsp. l. (sugar can be 1 tbsp. l)
Dry yeast 1.2 tsp

Cooking method

  • Combine the egg, sour cream, milk - you should get 250 ml of liquid, mix with a fork.
  • Put all the food in the bread maker's bucket.
  • Dough mode. In x \ n I do only kneading, proofing and baking in the oven.
  • Forming the dough from two dough balls in one mold.
  • The second proofing of the dough in the factory form. Tip: heat the mold in the oven at the first proving to lay the dough in a warm mold.
  • Wheat bread "White sour milk" (oven)
  • Wheat bread "White sour milk" (oven)
  • Wheat bread "White sour milk" (oven)
  • Wheat bread "White sour milk" (oven)

Note

Gingerbread man is very soft!

Ready bread

Svitla
Thank you so much for the recipe !!! The bread is very tasty, airy, fluffy, and zaaaaaah !!!!
I did everything strictly according to the recipe, added one spoonful of flour, planned to bake in the oven, but fiddled with the baby and missed. had to be in x / n. My husband liked it too. Thanks again
I will definitely insert the report, today the fotik is discharged
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And here is the report (I apologize for the quality, I didn't check it right away - the cameraman sat down, and today there is nothing to photograph ...)
Wheat bread "White sour milk" (oven)
oriana
Admin, thanks for the recipe! Very aromatic, moderately porous and sooo tasty
Admin
Quote: oriana

Admin, thanks for the recipe! Very aromatic, moderately porous and sooo tasty

And thank you for believing and using the recipe Bake and eat for health!
Mikalaevich
Admin, thank you very much for the recipe!
I did it my way - I poured baked milk, instead of a whole egg, put the yolk, increasing the amount of sour cream per spoon and replaced the sugar with one and a half tablespoons of honey. I interfered with my hands and a drill, well, I don't have a combine.
The recipe was repeated twice. Shop no more want to buy
Initially I was mistaken, instead of 1.2 tablespoons of yeast, I filled in half a spoon, as it turned out, it turned out even better. Less yeast spirit. Yeast was used by Dr. Oetker.
I wanted to ask - why do you need to add vegetable oil to the dough? Without vegetable oil, bread crumbles less. And why 350 + 3 tablespoons of flour, if you can immediately put 400 grams?
The first time I baked for 30 minutes, plus 10 minutes without a mold, at a temperature of 180
Wheat bread "White sour milk" (oven)
Admin
Quote: Mikalaevich

Admin, thank you very much for the recipe!

I wanted to ask - why do you need to add vegetable oil to the dough? Without vegetable oil, bread crumbles less. And why 350 + 3 tablespoons of flour, if you can immediately put 400 grams?
The first time I baked for 30 minutes, plus 10 minutes without a mold, at a temperature of 180

Thanks for the kind words! Bake to your health! My recipes have been verified and the bread should turn out to be normal!

I answer:
1. oil is added at will! You can do without it, you can add creamy, vegetable! Butter improves crumb consistency, adds flavor, especially creamy, reduces crumbling, etc.

2. There is such a concept as "the balance of flour and liquid", which regulates the consistency of the dough for baking bread, especially in the oven, and without which bread may not work, the roof will fall off, raw bread, etc.
To achieve this balance, I also added flour. Flour can have different moisture content. Like your bread in the top photo - either the bread was cut while still hot and the crumb was jammed, or the dough was thin and therefore the crumb turned out to be very wet

You can read more about this and other nuances of baking bread in the topic Bread did not work out again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0
Mikalaevich
No, I am satisfied with the result and there are no claims to you. I just do not quite understand why creamy + vegetable. It cost one creamy one and the crumb became better, it does not crumble.
The bread was cut hot, yes. The crumb parted well, nothing fell off. Thanks for the reference, I'll start studying at my leisure.
Admin
Quote: Mikalaevich

No, I am satisfied with the result and there are no claims to you. I just do not quite understand why creamy + vegetable. It cost one creamy one and the crumb became better, it does not crumble.
The bread was cut hot, yes. The crumb parted well, nothing fell off. Thanks for the reference, I'll start studying at my leisure.

What are the claims?
Homemade bread has so many options and possibilities! As a result, we bake bread for ourselves and to our taste! And the taste of bread depends on our desire to use certain products and get the desired, successful, tasty bread!

Good luck to you! Delicious bread!
Martol
Delicious, rich bread !! It tastes like a bun! I only burned my roof, but as I already understood, there is too much liquid, I did not trace it.
Admin

Masha, to your health!
The main thing is that the reason is clear - it means that next time it will turn out even better and tastier.
-Elena-
Admin, Tatyana! And why is the bread called "Fermented Milk"? Is it because of 2 tbsp. spoons of sour cream? A question without malice I was just looking for a recipe for bread with sour milk, this recipe came across among others.
Admin

Well, somehow you need to separate one recipe from another, somehow call
On the forum, such names are found that my most harmless will be
-Elena-
Well then it could be called "White Milk Butter", after all, it's closer to the recipe

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