Loafs from "those times"

Category: Yeast bread
Loafs from those times

Ingredients

Simple loafs made from premium wheat flour
Wheat flour of the highest grade 1000 g
Water need to calculate by ourselves
Salt 15 g
Sugar 60 g
Margarine 35 g
Rast. oil 1.5 g
Pressed yeast 10 g

Cooking method

  • I offer loaf recipes in accordance with GOSTs, the ingredients are reduced to 1000 grams of flour, the water must be calculated by ourselves. the dough is kneaded in a x / oven, baked in the oven.
  • City loafs from millet. premium flour
  • wheat flour top grade 1000 grams
  • pressed yeast 15 gr.
  • salt 25 gr.
  • sugar 10 gr.
  • Wheat loafs near Moscow. premium flour
  • wheat flour. top grade 1000 grams
  • salt 15 gr.
  • pressed yeast 15 gr.
  • sugar 60 gr.
  • margarine 30 gr.
  • vegetable oil 1.5 gr.
  • Table loaf made of premium flour
  • wheat flour. 1000 gr.
  • pressed yeast 20 gr
  • salt 20 gr.
  • sugar 20 gr.
  • margarine 80 gr.
  • the oil grows. 1 g
  • Sour cream flatbread made from wheat flour of the highest grade
  • wheat flour. 1000 gr.
  • pressed yeast 40 gr.
  • salt 10 gr.
  • sugar 150 gr.
  • butter 150 gr.
  • sour cream 200 gr.
  • the oil grows. 1.5 gr.
  • egg for grease 1 piece

Note

For nostalgic people who want to bake loaves that we remember from "those times".
Tell us what you did and how much it coincides with the bread "from those times"

Good luck!

Gypsy
By the way, is there no recipe for rosans?
Loafs from those times
Rosanchiki used to be with jam, it seems from chokeberry. In Soviet times, they were always sold in a bakery on ul. Trofimova (Moscow), I loved them
Admin
Quote: gypsy

By the way, is there no recipe for rosans? Rosanchiki used to be with jam, it seems from chokeberry. In Soviet times, they were always sold in a bakery on ul. Trofimogo (Moscow), I loved them

Puff rosaries with jam

wheat flour. higher. varieties 1000 grams
pressed yeast 30 gr
salt 7.5 g
sugar140 gr
butter 320 gr
egg 2 pieces
vanillin
icing sugar for sprinkling 20 gr
oil drain. for lubrication
jam 170 gr.
Alexandra
Admin, and the liquid is not indicated anywhere, by eye?
Admin
Quote: Alexandra

Admin, and the liquid is not indicated anywhere, by eye?

Not specified. We'll have to select a kolobok according to our principle.
Serko
I tried to make a sour cream cake.
I counted the recipe for 400 g of flour, added 260 ml of water, focusing on standard recipes, but did not take into account sour cream and butter, it turned out liquid, I had to add another 80 g of flour while mixing.
Bake in a bread maker on a standard 4-hour cycle.

Not cooked enough. More experiments are required.
Celestine
Quote: Admin

For nostalgic people who want to bake loaves that we remember from "those times".

Tell us what you did and how much it coincides with the bread "from those times"

Good luck!
Admin is how I haven't seen this Temko, I'm looking for city buns (loaves), but they are, how cute. To this day, delighted with the "stagnant" loaf
I will definitely try to try as much as possible and I will not be able to report back.
Z. Y. I can't promise that this week.
Admin
Quote: Celestine


Admin is how I haven't seen this Temko, I'm looking for city buns (loaves), but they are, how cute. To this day, delighted with the "stagnant" loaf
I will definitely try to try as much as possible and I will not be able to report back.
Z. Y. I can't promise that this week.

Like this
I made bread in the oven instead of loaves. Delicious! True torment had to be added. And loaves - only in the oven!
Admin
SMALL "MASTER-CLASS" FOR BAKING BATON.

Bread recipe taken from "STANDARD BREAD" by Lola with only a few changes:

Lola products

- 1.75 tsp dry yeast
- 500 grams of wheat flour
- 1.5 tbsp. l. Sahara
- 1.2 tsp. salt (in my case sea salt)
- 40 grams of butter
- 260 ml of water

My replacement for some products:

Wheat flour ordinary - 405 grams (took "Nastyusha")
Special flour - 105 grams (flour fortified with Sokolnicheskaya gluten)
Water - 120 ml.
Milk - 180 ml.
Mustard oil - 3 tbsp. l.

We put all products in a bucket and a bread maker in the "dough" setting at 1.40.

After the signal, we take out the bucket, put the dough on a table lightly sprinkled with flour, knead the dough with light movements and form such a bar from it, put it on a rug on a baking sheet, make cuts on it with a sharp knife and put it on a proofer - for 25-30 minutes in time. Cover with a towel and don't do anything else with the dough.

Loafs from those times

While the dough piece is defusing, turn on the oven to heat up to 180 *, and warm it up well.
After proving, grease the dough piece with a brush with a slightly beaten egg, sprinkle with sesame seeds (either with any other seeds and additives, or leave it without sprinkling), and set to bake in a heated oven. Baking time approx. 35-45 minutes.

Loafs from those times

I check the readiness of the bread with a special thermometer probe, it is very convenient, the result is guaranteed.
When the bread is browned to a red crust (after about 25-30 minutes), but it may still be damp inside, I insert a thermometer into it, and reduce the heat to 160-165 *, and bring it to full readiness, periodically looking at the thermometer. The bread is completely ready when the temperature on the thermometer reaches 94-96 *.
Now you can take out the finished bread from the oven and let it ripen completely, for which you take out the thermometer from it and put it on the wire rack until full
cooling.

Loafs from those times

The crust of the loaf is strong and crispy. To make the crust softer, cover the bread with a towel, let it rest until it cools completely.

Here's what we ended up with.
I took the photo when the temperature in the bread dropped to 40 *, I would have to wait a little longer, but I couldn’t stand it anymore, I wanted to try it.
It turned out very tasty! The bread is baked, porous, crusty with a slight crunch, and mustard oil flavor. Try to bake it yourself!

Loafs from those times

P.S. - In this recipe, a special flour with a high gluten content was partially used. According to my observations, I did not notice anything beyond natural in kneading and baking bread. I can say that the flour is of good quality, and nothing more. I have produced bread (loaves) of this size before. Rather, the volume of bread, its splendor and other characteristics depend on the combination of various products in the recipe, and the structure of the bun being kneaded (dense or soft).
I had fresh milk and butter substitution for vegetable oil. From mustard oil, the bread also becomes better in crumb structure and acquires a yellow mustard color and taste.

Bon Appetit everyone!

I hope that with my “master class” I have helped many (especially beginners) who have not yet had time to bake such bread to clearly see how bread called BATON is baked.

Other options for baking bread according to my recipes can be viewed here:
My Bread Gallery by Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6272.new#new

light

Admin, please tell me, have you changed the amount of salt and sugar?
Admin

I wrote that, as a basis taken Lola's recipe, and some changes, this implies that some products in the recipe have not changed in terms of quantity.
Yes, sugar and salt remained unchanged.
LaraN
Today I decided to bake a loaf. I took Lola's recipe as a basis.
Flour 500 g
Yeast 1.5 tsp
Salt 1.2 tsp
Sugar 1.5 tbsp. l.
Margarine by eye about 2 tbsp. l.
Powdered milk 2 tbsp. l.
Water 260 ml.
First in the "Dough" mode (2 hours 20 minutes)
The gingerbread man was tight, but good. It rose to the edge of the bucket, if I baked in KhP, there would be an excellent, tall bread.
I divided the dough into 2 parts. I have small baking trays, as the countertop oven is small.Each one baked at first for 180 * 20 minutes, then for 160 * 25 minutes, as they began to brown, covered the top with a damp piece of baking paper. It turned out great! Baked, browned, and tasted ... like a real loaf!

baton.JPG
Loafs from "those times"
baton2.JPG
Loafs from "those times"
Boo Boo
Adminthank you, our favorite bread is a stagnant one changed by you. I always bake it, and the rest so, in addition.
Admin

Eat for health
Khoma
Thank you for the adapted recipe and master class, because my husband is very conservative in food and eats only plain white bread (without additives) or a loaf, so "stagnant" bread is baked for him both in the CP and in the oven in the form of a loaf.
It always works
Ismun
I am completely new to bakery and I would like to clarify, what is pressed yeast?
Tanyusha
Quote: Ismun

I am completely new to baking and I would like to clarify, what is pressed yeast?
This is live yeast that is pressed into briquettes. They are sold in the dairy department and have a short shelf life.
Ismun
really there are still such, a hundred years have not seen on sale
Khoma
Quote: Ismun

really there are still such, a hundred years have not seen on sale
On the markets there, in Kiev on the Zhitny market of Lviv production
Rustic stove
Quote: Ismun

really there are still such, a hundred years have not seen on sale

here's another example:
🔗
Andreevna
Ismun, if you are from Moscow, then these are often in the "Crossroads".
Ismun
you need to pay attention to the intersection, and which is better to use for a bread machine?
Tanyusha
Ismun if you are from Moscow, then there is still in Ramstore and the Seventh Continent, SAF yeast weight 42 gr. I have not seen others. When you buy, pay attention to the term.
Andreevna
Quote: tanya1962

SAF yeast weight 42 gr.
Ismun , that's what I meant.
Admin
I draw your attention to the fact that such yeast can almost always be bought at wholesale markets in tents.
You can also buy rye flour there, you just need to ask the sellers, they themselves say which tent it is in.
Katyushka
As far as I know, pressed yeast can be stored in the freezer for a long time, and bread from them does not stale longer. I didn't bake them myself, I have a pastry chef aunt and I heard that from her.
Elena Bo
Girls, don't forget the topic Loafs from "those times"... Yeast is discussed in another topic.
Admin
Quote: Elena Bo

Girls, don't forget the topic Loafs from "those times"... Yeast is discussed in another topic.

Sorry, I didn’t look at the topic, I’ll fix it.
Boo Boo
Today baked according to the recipe of Stagnant loaf converted by Roma. Instead of dry yeast, I added 10 g of live yeast. Baked in a bread maker. The bread came out of the bucket a lot and turned out to be very airy. I have never eaten such a delicious bread. My husband even woke me up in the morning to say - the bread is great.
LaraN
Quote: BooBoo

Baked in a bread maker. The bread came out of the bucket a lot and turned out to be very airy.
When I put the dough according to this recipe (already mentioned in this thread), I noted that it fits great! I got out above the bucket. I'm happy for you!
Busenka
Hello everybody. I was very interested in the topic of loaves (my husband eats only them). I tried the loaf presented by Lola, I liked it very much. But the question arose - did anyone try to shift other loaf recipes for HP? And then I'm new to this business, I'm afraid to shift the recipe myself, but I want to try.
Celestine
Quote: Busenka

And then I'm new to this business, I'm afraid to shift the recipe myself, but I want to try.

Why shift them? Put all the same and bake bread according to the program.
Busenka
Quote: Celestine

Why shift them? Put all the same and bake bread according to the program.
What about the amount of water? And replacing fresh yeast with dry yeast? What's everyone on the gas?
Celestine
Quote: Busenka

What about the amount of water? And replacing fresh yeast with dry yeast? What's everyone on the gas?

There are recipes for 1000g of flour. Reduce everything by 2 times, and for 500 g of flour 1.5-2 tsp is used. yeast and 230-280 g of water. Depends on the presence of eggs and other liquids, (stick to the "kolobok" semblance).
Admin
Quote: Busenka

What about the amount of water? And replacing fresh yeast with dry yeast? What's everyone on the gas?

Take as a basis:

The amount of flour and other ingredients for making bread of various sizes
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1625.0

Busenka
Celestina, Admin thanks for the tip.
Admin
Here's another variation on the theme.

The dough according to the recipe of the Baton "from those times", but added 1/2 cans of Bonjour curd cream. I had to add flour and adjust the bun.

Kneading in the oven, baking in the oven in the form. It is very convenient and beautiful to make cuts with scissors (large and deep tucks).

Cooked bread from the oven was greased with Pesto made from olive oil, garlic and green basil.

Here's a handsome man turned out

Loafs from those times
Crochet
Admin, are you handsome? But you are obviously being modest ... It's ... it's just ... !!! For several minutes I looked at this work as if spellbound ... I couldn't take my eyes off ...
Admin

Well, this is how it turned out
LaraN
Fantasy!!! Beauty !!!
Admin, how long was the formed bar allowed to stand before baking? In what form did they bake?
Admin
Quote: LaraN

Fantasy!!! Beauty !!!
Admin, how long was the formed bar allowed to stand before baking? In what form did they bake?

Arranged and baked in a 3 liter glass form.
Flour had to add 100-120 grams, so the form needed a large one.
She let it stand in time until it doubled in volume. I didn't time it.
Admin

This time, before baking, the bread was not greased with anything, it was baked as it is, naturally.
But after baking, I greased it with butter, and this is how beautiful it turned out to be, and it smells like fresh basil and garlic.

In the bread maker, another handsome man stands, pushed it under the glass itself, I'm afraid the top would not turn out to be white. I'll post a photo if I have time.
LaraN
Quote: Admin

In the bread maker, another handsome man stands, pushed it under the glass itself, I'm afraid the top would not turn out to be white. I'll post a photo if I have time.
Thanks for answers. And this handsome man according to the same recipe?
I tried to bake bread in a bread machine using a loaf recipe. I got up well, turned out great.
Admin
This handsome man contains the following set of products:

Wheat flour ordinary - 500 grams
Serum - 60 ml.
Milk - 180 ml.
Mustard oil - 3 tbsp. l.
Bonjour cream cheese - 1/2 jars
Sugar - 2 tbsp. l.
Salt - 1.2 tsp.
Yeast - 1.75 tsp

Just keep track of the state of the kolobok, it should not be too tight.

LaraN, I misread the question.

Here I have given a set of products for the loaf.

And another handsome man from a bread machine - see the bread recipe "Butter wheat bread with nuts", there is a different composition of products.
LaraN
Admin, and what additives are bonjour cream cheese? There are a lot of them: with herbs, with tomatoes, with mushrooms and some other ...
Admin
Quote: LaraN

Admin, and what additives are bonjour cream cheese? There are a lot of them: with herbs, with tomatoes, with mushrooms and some other ...

I buy only creamy, without any additives. But ready-made bread can be greased with something.

This is for my taste. I love making green basil pesto myself.

A couple of bunches of green, fragrant basil - from it we take only leaves without coarse stems.
I add a few cloves of garlic (see to taste), finely chopped, a little salt to taste, and crush it all in a mortar until gruel, add salt or garlic if necessary.
Add olive oil to the finished gruel to coat the mixture and even more. Let it brew so that everything becomes friends with each other. And then .... wherever you want - for pasta, for butter for black bread, for ready-made bread, for salad, etc. The butter is saturated with the taste of spices and .... the head is spinning from the smell and taste.

You can mix this mixture not with olive oil, but butter and then use it on sandwiches, and can be packaged in small portions in foil and in the freezer. Because garlic is poorly stored in butter.

Like this
LaraN
Thank you very much! Very attractive, salivating ...
So I like to marinate meat with this sauce: olive oil, soy sauce, salt, spices (add pepper, rosemary and thyme), a little lemon juice.I haven't tried it with fresh basil.
Alexandra
Quote: Admin

I buy only creamy, without any additives. But ready-made bread can be greased with something.

This is for my taste. I love making green basil pesto myself.

A couple of bunches of green, fragrant basil - from it we take only leaves without coarse stems.
I add a few cloves of garlic (see to taste), finely chopped, a little salt to taste, and crush it all in a mortar until gruel, add salt or garlic if necessary.
Add olive oil to the finished gruel to coat the mixture and even more. Let it brew so that everything becomes friends with each other. And then .... wherever you want - for pasta, for butter for black bread, for ready-made bread, for salad, etc. The butter is saturated with the taste of spices and .... the head is spinning from the smell and taste.

You can mix this mixture not with olive oil, but butter and then use it on sandwiches, and can be packaged in small portions in foil and in the freezer. Because garlic is poorly stored in butter.

Like this

Admin, don't you add pine nuts and parmesan to pesto? Fry nuts in a dry frying pan, and ...
Admin
Quote: Alexandra

Admin, don't you add pine nuts and parmesan to pesto? Fry nuts in a dry frying pan, and ...

No, I like this combination. I need to add grated parmesan to my own recipe, but I don't like it.
Today I brought 2 large bunches of fresh green basil from Moscow, tomorrow I will do witchcraft.
Boo Boo
I baked my favorite loaf with live yeast and additionally added 2 tablespoons of soft cottage cheese made from kefir. The bread is even more fluffy.

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