Admin
Quote: BooBoo

I baked my favorite loaf with live yeast and additionally added 2 tablespoons of soft cottage cheese made from kefir. The bread turned out to be even more fluffy.

are not afraid to put cottage cheese in the dough, personally tested in practice. You can put more, look at me.
Ellka
I baked sour cream cakes, according to the recipe from 1 page, counted under HP:

water 180 ml
wheat flour. 450 gr.
yeast 1.5 tsp
salt 1/2 tsp
sugar 4 tbsp. l ..
butter 60 gr.
sour cream 80 gr. (23% took)
the oil grows. 1/2 tsp
egg for grease 1 piece

It turned out delicious, rich, sour cream feels good, not sweet, if someone likes it sweeter, then add sugar. It didn’t work just to make holes, as in the "shop" ones, I pricked it with a fork, but they disappeared ...

smetannaja.JPG
Loafs from "those times"
Admin

Very good It would be necessary to publish a separate independent recipe
Tati
Quote: Admin

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

I WANT SIMPLE ROGALIKS FOR 5 OR 10 KOPEKS. I ALREADY DON'T REMEMBER HOW MUCH THEY COST. SEEMS 10. SHOW A RECIPE
Alexandra
In the instructions for Panasonic 253 (on our site on the left) there are recipes - there is a wonderful dough for bagels and a photo of how to make. Table buns are also wonderful from this dough - the dough is just called "Dough for table buns", but it is the bagels that are made in the photo

p. 29
#

... I didn't photograph bagels, only rolls ... the dough is wonderful

Bulochki1.jpg
Loafs from "those times"
fred1
since now I don't bake in cotton, the lid of bread falls constantly, I decided to bang a loaf for a bang.
He told the children that this is such a loaf for 22 kopecks, we ate at their age, to all formuchans RESPECT, modor UVAZHUHA !!!

🔗
ckovorodka

I bake, I get 2 loaves ... but how to reduce it in half, so that there would be one? Help me please.
Celestine
Quote: ckovorodka

I bake, I get 2 loaves ... but how to reduce it in half, so that there would be one? Help me please.

It will not work in half, making the dough for 250 grams of flour is not profitable and not of high quality, multiply, for example, everything by 0.75, and you will have a smaller loaf size by 375 grams of flour.
Boo Boo
I've been sitting without a stove for a week and a half. I eat store-bought bread. Just some horror movie.
Today I could not stand it, I kneaded the dough with handles according to the Romin recipe (this is our favorite bread). Not without some adventures. I decided that the dough would fit faster, turn on the comfort for 1, put a towel on it and put a container with the dough on top. I planned to turn off the hotplate in just a minute and forgot. The dough certainly rose superbly, but it got hot from the bottom. When I took out the dough from the container, I did not immediately notice and the pieces of the half-baked dough were mixed with the normal dough. In general, I formed loaves from this, put it on proofing. I wonder what will come of it.
Admin

I turn on the oven to the very minimum, this is 30 * C, no higher is needed. The dough works well within the given time. For manual kneading and for wheat flour, two proofers are required. With one proofing, bread will also work, but with two it is more tasty, the dough is already well fermented.

I wonder what did you end up with?
Boo Boo
Admin, thanks for the clarification. The result is excellent loaves, insanely tasty. Or maybe I just missed them so much, there is no oven at the dacha. Nobody noticed my jamb. The dough came up once, then came up a little more in the form of loaves.
And I also noticed that according to this recipe, in the bread maker, it is on the fast mode, that on the main I get the same bread. Therefore, recently I began to bake on a fast one.
Eternal child
Admin, but is it possible to fix such an urgent topic at the top of the top? I very often turn to her, I have to use the search, although this is also convenient ...many probably have something to remember from these recipes. Thanks in advance.
Admin

This recipe can be found quickly enough if you open the word "recipes" in the left column and select recipes from yeast dough. You will find many more good recipes there.

You need to fix only very significant topics for everyone.
Otherwise, tomorrow all users will want to consolidate their favorite recipes - and what will we get?
We will get a repeat of the Recipes section.
And we will swear that it is difficult to find other information that everyone needs.
Crochet
Quote: 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
Yesterday I baked bread according to Romin's recipe, though in cotton. I laid everything strictly according to the recipe, only instead of Bonjour cream cheese I put 100 gr. cheese "Fetaki". The result is as always!
Loafs from those times

Admin, thanks!

NOSE
Hello! I was very interested in Sour cream cakes, but the problem is that I have never tried them - they were not sold in the city, or maybe they were not made during my childhood.
Could you possibly arrange a master class?
Otherwise, I don't know what size they should be and what holes to pierce there, how to spread and what to eat with
In general, is this bread or for tea?
Mueslik
Quote: Admin

Green basil pesto.

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 all this 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
Girls boys, It's a thing! Did exactly how, Admin-taste is just lovely! Question to Admin, I want to make the same thing from celery, parsley and dill, really, or will it turn out garbage?
lina
I hope Admin won't mind if I fit in a little
In the last "deli" assorted pesto ...
Dill pesto
medium bunch of dill, 2 cloves of garlic, 2 tbsp. l. sour cream, 1 tbsp. l. lemon. juice, a pinch of lemon. zest, 80 ml of vegetable oil, salt, black pepper.
chop dill without coarse stems and in a blender, add garlic, zest and lemon juice, grind in puree. Add sour cream, stir. Pour in oil, season with salt and pepper. Serve with potatoes, boiled fish, fish soup, mushroom soup.
There are also sun-dried tomatoes, mint (sweet), basil and cilantro, coconut.
Admin
Quote: Lina

I hope Admin won't mind if I fit in a little

Admin will not oppose

But, sorry, I did not do such "garbage" (your words). I like green basil more, my taste buds are sharpened by its smell.

It is very good to add this pesto to boiled pasta and some grated cheese.

I read the recipes from the magazine, if you are interested, you can place them on the site as a separate topic.
Eternal child
And I have such a question, about "those times", Bread Bread for 16 kop ... now he produces Loaf in St. Petersburg the same “Dining room”, similar in taste ... I would like the recipe for "that" bread, it was very tasty ...
Admin

It's hard for me to judge which recipe you had in mind in this topic (white loaves), in I put the recipe for table bread according to GOST in the corresponding topic, see.

Eternal child
Quote: Admin

It's hard for me to judge which recipe you had in mind in this topic (white loaves), in I put the recipe for table bread according to GOST in the corresponding topic, see.
Thank you, Admin, it's just from "those times", so I wrote here ...
if it's not difficult, throw a link to Table Bread (I can't find it myself) ...
Dog rose
Or you can bake bread according to the loaf recipe in a bread maker, so as not to take out the dough, not to transfer it to the oven ... (I'm a bit lazy) ... it will work out, what do you think?
Admin
Quote: Rosehip

Or you can bake bread according to the loaf recipe in a bread maker so as not to take out the dough or transfer it to the oven ..

You can, just watch the kolobok
Antonova
Quote: Rosehip

And you can bake bread according to the loaf recipe in a bread maker, so as not to take out the dough, not to transfer it to the oven ... (I'm a bit lazy) ... it will turn out, what do you think?
I only baked in the oven a couple of times, and I always do this in a bread maker. The form is more an aesthetic and psychological factor, it does not affect the taste !!!
Boo Boo
Affects the taste. Bread from the oven and from the bread machine are different.
Alexandra
The taste is really very influenced. The bread tastes much better from the oven.
kinski
And more fragrant)))
Admin
Tastier, more aromatic, more baked, the crumb structure is completely different, the type of bread is a loaf or a loaf quite classic, homemade, family, taste ... specific homemade - yes, you can still give many reasons, one word - this is homemade bread!
And when you put it on the table - it's aesthetically t-a-k beautiful! and it smells like home and comfort
And the feeling is completely different when you SHAKE it out of the bread machine or CAREFULLY take it out of the OVEN, from the oven - with some kind of delight and mystery or something! Comparable - like a pie on a baking sheet from the oven, so as not to wrinkle by accident, carefully, with breath!
And how interesting it is to watch him in the oven - while he rises, then blushes, then ... then ... and now HE IS READY!

It's a song! And the smell goes around the apartment ...
I can watch this sacrament for hours!
Antonova
I take off my hat to the masters! You are undoubtedly right !!!
Wendy
Quote: Admin

SMALL "MASTER CLASS" FOR BAKING BATON.

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

So you want everything the same, only in a bread maker. I am a completely newbie in baking matters, and I am just mastering my bread maker, please tell me which mode to set for baking a loaf and in what quantity of ingredients should I put in? ...
Thank you very much in advance!!!!
kava
So do those all the same, but in a bread maker! Put all the ingredients according to the recipe you like, set the main mode (you can't go wrong, that's why it's called that) and go! The ratio of ingredients (respectively, the dough) is the same as for HP and for baking in the oven, only the cooking technology is different. Good luck!
Svetik_
Here are the loaves from those times ... they turn out denser or what ??? You, as a master, tell me ... very hottsa ........) bake
Admin
We can exchange opinions about the loaves for a long time, but the taste will be noticeable only when you bake and taste it yourself.

What a problem to bake one loaf per sample and evaluate it, and if you liked it, bring it further to the desired one.
kava
Quote: Svetik_

Here are the loaves from those times ... they turn out denser or what ??? You, as a master, tell me ... very hottsa ........) bake

It's all about the way the loaf is formed (that is, twisting). Look carefully, Admin has everything in detail in the master class!
Svetik_
kava Thank you ..... I want to do this today ..... I baked it one morning, put on the second bread, and in the evening I'll swing it on a loaf. For some reason my family liked the French bread with rye flour, it goes like a Village in Muliki ..... so fragrant. I've been cooking several times and everyone is asking ...
Svetik_
Admin that's what I did ... I go myself, I lick my lips, it stands and cools down, and my son will try ... judge for yourself what happened

Loafs from those times
LenaV07
Svetik_
Svetulya, there are simply no words ... What a beauty
Svetik_
Yeah beauty ........., but the taste is not of a loaf, but of bread, we have already tried it ..... cool, but it is called bread, and I want "Cut loaf"
kava
Svetik_, try the recipe from this temka next time. If not one to one, then it is very similar.And it turns out exactly a loaf (plump for sandwiches), and not airy bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1016.285
You will definitely succeed
Svetik_
kava Thank you very much for your support ... I will definitely follow the link ... and my son crushes my loaf, it bursts behind my ears, and I was a little upset, for that is, there is an alternative to bread ... it turns out very big ...
Admin
Quote: Svetik_

Admin that's what I did ... I go myself, I lick my lips, it stands and cools down, and my son will try ... judge for yourself what happened

Loafs from those times

It turned out very well!

Eat for health
Svetik_
Admin yes, I know what happened in the oven ..... but the taste of bread, not a loaf, but I wanted something else ..... that's where to look for the desired loaf ???
Admin
Quote: Svetik_

Admin yes, I know what happened in the oven ..... but the taste of bread, not a loaf, but I wanted something else ..... that's where to look for the desired loaf ???

Remember, once you liked bread from the store, then from a bread machine, now from the oven, then you will like a different type of bread - and this is all the same flour - the baking principle is different.

It all depends on you, on those additives that you put in the dough, on the recipe of the product, the molding of the product and so on ...
And no one but you will pick up the bread that you like!

I baked a loaf to my liking, I like it, but I cannot guarantee that you will like this product too! Also, other authors of their breads cannot guarantee this.

"where to find the desired loaf ???"
You have taken the first step - now select the recipe, products, combine with them yourself - look for the taste of your bread! As a result, you should eat bread!
Only you yourself will find the desired loaf!

Success
Svetik_
Thank you Admin , yes, I will continue to search, and if I don’t think of anything suitable, then I’ll just go to challah ..... thank God that I like sweet challah. Admin, but you can ask ...... I want the pastries to smell strongly of vanilla, but not vanilla sugar, how long should I put it there ??? with vanilla sugar ... okay, but vanillin ?? I remember when my friends baked the beads ... some had the taste of our pies, or rather Easter cakes, and some had a sugary smell of vanillin, but most importantly, the Easter cakes were very sweet and smelled the same ??? You will forgive me for bothering you, I am just consulting .... Thanks for the answers.
Admin

I do this: buy pods vanilla, I put it in a jar and pour sugar - 500 grams is enough per pod and I insist in a closed jar constantly. As needed, I use sugar (already vanilla) and add more sugar to the jar - and so I constantly have vanilla sugar
MariV
Baton - it couldn't be easier. The original recipe is from Lyudmila's blogs, she took the basis of GOST - a white loaf made of premium flour.
Loafs from those times
The dough is prepared in a sponge way.
Opara
250g flour c. from.
8 g pressed yeast
250g water
We put in the HP, put on the dumplings mode - 20 minutes.
We leave it alone for 3.5-4 hours.
Dough
250 gr. flour
1 teaspoon salt
3 teaspoons of sugar
120 ml. water

Stir salt and sugar in water heated to 40 degrees.
In the HP with dough, first put flour, then pour in water - put first on the "dumplings" mode, then - on "pizza".
The dough is easy to work with. We form two balls, let stand for about 5 minutes. Then we stretch it into a cake with our hands, and then roll this cake into a roll and form loaves.
Put the loaves on a baking sheet, cover with foil and leave for 50 minutes.
Then - in the oven. Steam baking for 45-50 minutes.
I have a convection oven, I set T 200 degrees first, then reduced it to 180.
Before removing from the oven, sprinkled with water again, and another 2 minutes.
That is, loaves without butter. I still anointed a little with oil on top, but I could not have smeared it.
Svetik_
MariV ... delicious ... but what does it taste like ??? Not much closer to bread .... or really a loaf recipe ???
And be sure to roll it (roll up a roll ???) I did nothing and I got such a handsome man ??? He just lay down so beautifully on his own ... so he got up and I did not touch him or roll him, though I had to divide it into two and then it would be a little less ...
Svetik_
I will definitely try this recipe too, started collecting recipes for loaves, there are already 3 in the piggy bank, I just cooked one, I will bake soon ... then I will compare the tastes ..... Thank you very much for the recipe, if there is a recipe for sweet challah ... I will not refuse, only dense, not airy and sweet ...I want to add more vanillin, though not to be cloying, but only weak
kava
It is just necessary to roll the rolls to get a denser, and not porous-airy crumb. And there are enough challah recipes, take a look at Admin (detailed master class) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4297.0 post number 55

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