Panasonic SD-2501. Egg bread.. Discussion on LiveInternet

Rye bread in a bread machine

We will need:

80-100 g of fresh pasteurized milk;
300 g wheat flour;
add less rye flour – 250 g;
1 tsp yeast;
1 glass of drinking water;
salt and sugar to taste.

When preparing rye bread, you can also use coriander, pumpkin and sunflower seeds, caraway seeds, small nuts, etc. if desired. What makes rye bread very aromatic and tasty is malt.

Next, load the ingredients in the order recommended for your oven model. You need to load the dry ingredients first (flour, salt, sugar, malt, yeast, spices), then the liquid ones (milk, water), or vice versa.

After all the components are sent to the container, you need to install it in the bread maker body and select the “French bread” mode. Cooking time – 4 hours. Instead of this mode, you can choose another one, but it should also be long in time.

While the dough is kneading, it is necessary to control the process. At the first kneading, the dough should be plastic and absorb all the flour. If there is any flour left, pour a little water into the container. When, on the contrary, the dough spreads, add a little flour.

At the end of the kneading mode, be sure to close the lid.

Express recipes. Cooking in a bread machine Collection of recipes, 2013

Choosing flour

The most important ingredients when baking bread are flour and liquid (water, milk). Both the taste and nutritional qualities of the product directly depend on the type, grinding of flour, as well as on the amount of liquid. How not to miss when choosing flour? How much water should I add? The answers to these questions are given below.

When choosing a particular type of bakery product, it is important to consider that it is the flour that will largely determine the quality of the bread. Wheat and rye, flax and oatmeal, it can be of different grinding (fine, coarse) and grade. Flour can be peeled (obtained by grinding the top layers of grain) and wallpaper (from whole grain). Grinding properties determine the characteristics of the final product. For example, whole grain flour has a significant gluten (gluten) content. The grade is also of great importance: it is known that the highest grade contains fewer useful vitamins than the second or first grade (for example, second grade wheat flour contains vitamins of groups B, P, A, but similar premium flour does not have them).

Often, several types of flour are used when making bread. In this way you can get, for example, rye-wheat bread or wheat-rye bread, etc. By the way, these are two different types, although they are baked from almost the same ingredients. The first place in the name is given to the flour that makes up the majority of the bread (more than 50%). Wheat is usually added to improve crumb structure, increase porosity and reduce the acidity of the product.

Properties of rye flour

Rye flour produces bread with high acidity, moisture and crumb density. Our country produces peeled rye flour, rye wallpaper flour and rye seed flour. The seeded particles are smaller than the peeled and wallpaper particles. Peeled flour has an optimal protein content, which is what is most often used when baking bread.

Baking all-rye bread is quite difficult. The fact is that rye flour proteins differ from wheat flour proteins in that they do not create gluten. Therefore, wheat flour (first or second grade) is added to peeled rye flour; the ratios may be different. In addition, when kneading dough from rye flour, you will need more water than when kneading wheat flour.

Please note that rye flour proteins have greater nutritional value than wheat flour proteins (this is due to the high content of essential amino acids). In addition to proteins, rye flour contains fats, sugars, peptosans, starch, and fiber. It should be noted that compared to wheat flour, rye flour has more sugars.

Properties of wheat flour

Wheat flour can be coarse, wallpaper, premium, first and second grade. And although we are used to thinking that the highest grade is a guarantee of quality, it turned out that this is not entirely true. As mentioned above, some vitamins and microelements are not preserved in premium flour. But it just so happens that we often use this particular type of wheat flour, as it gives the white color of the loaf. In addition, premium flour has quite a bit of gluten. Very often it is used for baking baked goods.

But the French prefer to bake bread from first-grade wheat flour. Perhaps because the bread made from it goes stale more slowly.

Depending on how the grain is processed, wheat flour contains different amounts of bran (coating particles). Please note that shelled grains contain a lot of carbohydrates. It is an easily digestible and high-calorie product.

If you are obese, include wholemeal bread in your diet. If you have problems with the gastrointestinal tract, you are more likely to benefit from baked goods made from premium flour.

Yeast-free cooking recipe

Take:

600 g of rye flour (or 400 – wheat, 200 – rye);
a handful of bran;
300 ml of sour milk (warm slightly, but so that it does not curdle; if desired, milk can be replaced with water);
a third of a glass of unrefined oil;
soda on the tip of a knife;
add salt and sugar to taste;
2 tbsp. sesame, which can be replaced with cumin, pepper.

Fry sesame seeds and bran in a dry frying pan (without oil), remove from heat after they acquire a golden color. These ingredients will make yeast-free bread especially healthy.

In the order indicated for baking for your model, load the dry and liquid ingredients.

Kneading and baking, depending on the type of bread machine, can take from one and a half to four hours.

Corn bread

Such culinary products are not so popular, but it is absolutely certain that they are very beautiful, sunny and tasty.

Cornbread is great for breakfast or afternoon snack.

Take:

salt and sugar to taste;
1.5 tsp. yeast;
2 glasses of milk;
500 g wheat flour;
100 g corn flour;
2.5 tablespoons of fresh butter;
a little turmeric (optional, to give a beautiful color to the baked goods).

It is recommended to slightly warm the milk, melt the butter, then place it in the bread maker container.

After sifting the flour (corn and wheat), add it to the milk.

Add all the dry ingredients to the contents and place the container in the bread machine body.

Select the “French bread” mode (usually baked for about 4 hours).

During the first 5 minutes, be sure to monitor the dough formation process and adjust its consistency (details are described in recipe 1).

At the end of baking, we take out the bread and invite the household members to enjoy this unusual pastry.

Cooking method

Beautiful and very tasty egg bread.

One of the best breads. Recipe from the instructions for Panasonic SD-2501.

1. To prepare this bread, you need to put dry yeast at the bottom of the mold. In this case, Dr. Oetker yeast was used. One sachet contains 7 grams of dry yeast and is designed for 500 grams of flour. You don’t have to measure anything and empty the bag completely.

2. Wheat flour is poured on top. 3. Then add salt and sugar.

4. 160 ml is poured. milk.

5. Two eggs are added. In this case, C1 grade eggs were used. The total weight of 2 whole eggs is 120 grams.

6. Since oil reduces the fermentation activity of yeast, butter is added last.

7. Set the bread machine to size “M”.

8. Set the crust color on the bread machine. In this case, the dark crust program was installed. 9. Next you need to run 1 program called “Basic Bread”.

Butter bread

The dough is different in that eggs are added to it, making it especially tasty and can be served as an addition to hot drinks. We will bake bread with dried apricots and nuts, which will turn it into a real dessert.

0.5 glasses of milk;
2-3 chicken eggs (depending on size);
50 g butter (can be spread, margarine);
1 tbsp. vegetable oil;
400 g wheat flour;
1 tsp dry yeast;
150 g granulated sugar;
about 50 g of nuts (walnuts and almonds are best);
100 g dried apricots.
If desired, you can use candied fruits and raisins instead of nuts and dried apricots.

Place the components in the order specified in the instructions.

It is recommended to first bring the egg and milk to room temperature, which is easy to do by removing the ingredients from the refrigerator in advance.

The butter should also be soft; for this you can warm it slightly in the microwave.

Select the “main” mode on the indicator.

It is recommended to add dried apricots and nuts 10 minutes after the start of mixing.

We monitor the process of mixing the dough and, as indicated in previous recipes, adjust it if necessary.

A little secret: to easily remove the bread from the bowl, wrap the container with a wet cloth, such as a kitchen towel, for about 2-3 minutes.

Before drinking tea, be sure to cool the bread, which is always best done on a wire rack.

Cooking step by step:

We will make egg bread in the bread machine from the following products: wheat flour, milk (warm - about 38 degrees), chicken eggs, instant yeast, salt, granulated sugar and butter (it needs to be melted).

Place the food in the bread machine bowl according to the instructions for your appliance. Mine are liquid at first, so pour in warm milk and add salt.

Then add the eggs (beat with a fork first) and melted butter, which needs to be cooled until warm.

Now add the sifted wheat flour.

Sprinkle yeast on top - namely dry active yeast, since it does not require pre-activation with liquid.

White bread in a bread machine

Those whose childhood at least slightly fell during the period of perestroika certainly spread butter and jam on this bread and drank tea with such delicacies.

You can still pleasantly surprise your family with white bread if you bake it yourself.

To do this, let's take:

tsp instant yeast;
400-500 g wheat flour;
1-2 tbsp. granulated sugar;
a little salt (depend on your taste);
2 tbsp. unrefined oil;
1 tbsp. milk or water.

We pass the wheat flour through a sieve and place it in a container along with all the dry ingredients and, without stirring anything, select the “classic bread” mode on the indicator.

At the end of the regime, we take out the product and, having cooled it, invite the family to drink aromatic tea in the best post-Soviet traditions!

Ingredients for homemade bread maker

In order for the bread to turn out the way we intended it, ingredients for homemade bread maker

need to be added only in a specific order. Usually the liquid ingredients are poured in first, followed by the dry ingredients and yeast. But it also happens the other way around. It is especially important to adhere to the correct order of adding products to the bread machine if there are pauses in its program before the cycles begin. Yeast should never interact with sugar, salt or liquid.

Types of flour

Ingredients for homemade bread maker

are a list of products, the most important part of which is flour. It comes in different types:

• The most convenient flour for a bread machine is white bread flour. It is included in the main composition of recipes for baking bread. White flour is obtained from wheat grains that have been purified from the outer bran. This flour is of the highest quality and is suitable for bread machines due to its high gluten content. Thanks to it, the dough turns out to be very elastic and, with the addition of yeast, becomes airy.

• Wholemeal bread flour is also good for baking bread and is included in the “home bread machine ingredients” list. Unlike white flour, it has a coarser composition, contains more elements beneficial to the body and has a rich taste. When making bread, if you mix wholemeal and white flour of the highest quality, you will get the most delicious bread.

• Slightly finer than wholemeal – gray bread flour. Some of the bran has been removed from it. It can also be successfully combined with white bread flour when making bread in a bread machine.

• A mixture of white and wholemeal flour is called grain (malt) flour. It gives a sweetish nutty flavor. For this taste they also use flour with spelled. She is more dietary.

• To obtain dense dark bread, it is recommended to use rye flour. Due to the small amount of gluten, it is mixed with white.

• Fine or coarse corn flour is added in small doses to bread due to its low gluten content.

• Homemade bread maker ingredients also include pearl barley flour to produce soft bread. It is also mixed with premium flour.

•Gluten-free flour contains a mixture of starches and flours (potato, soy, pea or rice). To give the bread a brown color, vegetable fiber is added to it. Typically this flour is not suitable for bread machines.

Other equally important ingredients for a home bread maker

In addition to flour, the list of products includes yeast, salt, sugar, fat and liquids. Yeast is used only in dry form and the accuracy of measuring its quantity is very important. This determines whether the dough will rise. Expired yeast should never be used. Salt regulates the yeast process. But it is important to keep it away from the yeast. Their interaction may cause a reaction at the wrong time. Sugar gives bread its crust and softness and also activates the yeast. Oil (butter and olive) or margarine is used as fat. The liquid must be cold, unless the instructions for the bread machine indicate another option. If you use milk as a liquid, the finished bread will last longer and will have a softer texture. Do not use fresh milk. You can add a couple of spoons of powdered milk to it if you wish.

Onion bread

This pastry has an absolutely amazing aroma. The bread will make even those who hated onions love them!

Ingredients:

500 g wheat flour;
medium-sized onion (if you like onions, feel free to take a large one);
one and a half glasses of water (it is better to warm it slightly rather than use ice water);
1.5 tsp. yeast;
1 tbsp. l. salt and sugar;
2 tbsp. vegetable oil.

Chop the onion, fry until golden brown, cool. You can add it along with all the “solids”, or if you want a stronger flavor, add it right after the beep.

For baking, it is recommended to select the “white bread” mode, in which the baking time will be more than three hours.

The aroma of this amazing bread will make household members put everything aside and gather together at the table.

Lithuanian rye bread

Ingredients:

250 gr. rye flour
250 gr. wheat flour
2 tbsp. l. dry yeast
1 tbsp. l. honey
100 ml kefir
2 tbsp. l. vegetable oil
1 egg
1 tsp. salt

Cooking method:

This recipe is suitable for bread machines with the “Rye bread” function. But, if you don’t have the “Rye Bread” program, then you can combine several others.
Add all the ingredients according to the list and set the “Dough” or “Pizza” program to knead the dough.
After half an hour, when the dough has risen a second time, set the “Baking” mode for 45-50 minutes. Ready-made bread is best eaten warm.

And now for my favorite crusty bread recipe.

White bread in a bread machine

Ingredients:

130 ml milk
100 ml water
1.5 tsp. dry yeast
0.5 tsp salt
1 tbsp. l. Sahara
2 tbsp. l. vegetable oil
400 gr. flour

Cooking method:

Place all ingredients in the order specified in the instructions for your bread machine.
Select the baking mode “Basic”, “Medium Crust” and expect fragrant white bread.

Sweet butter bread with raisins

Ingredients:

2.5 tsp. dry yeast
450 gr. flour
0.5 tsp. salt
6 tbsp. l. Sahara
1 p. vanilla sugar
6 tbsp. l. vegetable oil
raisins, dried apricots, apples - dispenser full
100 ml. milk

Cooking method:

Pour yeast into the bucket of the bread machine, flour and other ingredients on top. Pour in the milk last.
Set the “Basic” program, “Baking with raisins” mode, “Medium crust”.
The bread turns out very aromatic and sweet. Similar to a cupcake or Easter cake. Try it!

Instead of dry yeast, you can use fresh pressed yeast. You just need to crush them and dilute them in 2-3 tbsp. l. warm milk and then put in a warm place for 20 minutes.
For 500 grams of flour, take 10 grams. fresh pressed yeast or 1.5 tsp. dry instant yeast.
If your bread turns out too loose, it means you made a mistake in the calculations with yeast or liquid. Try reducing the liquid by a few tablespoons.
It happens that the top of the finished bread falls off. This means that the flour was of poor quality or there was too much liquid. Proceed with the liquid as above.
The bread has risen too much - incorrect flour calculations. Use a measuring cup or kitchen scale.
Did you do everything according to the instructions, but the bread turned out dull and sticky? They probably didn't add enough yeast or it's already old. Keep an eye on the expiration date of the yeast; the closer it is to the end, the less the yeast works.
If the bread does not rise, it is due to low-quality flour, expired yeast, too much water or too little sugar.
Follow the instructions for the bread maker and the amount of ingredients indicated in the recipe.

There is nothing complicated about making homemade bread. Especially when there is such an assistant - a bread maker. Treat yourself and your loved ones with fresh bread for breakfast. Happy baking!

» website, today we will bake white bread in a bread machine. In the “Bread Machine Recipes” section on my blog you will find a large number of recipes. This includes rye and mustard bread, various buns: with poppy seeds, with raisins, with dried apricots and cinnamon.

But many novice bakers ask me about the simplest recipe for a bread machine, or rather, they ask me about what recipe to take for their first bread.

I haven’t posted this recipe before, because... I thought that everyone knew him, but as it turned out, visitors to my blog are not only experienced bakers, but also beginners. Therefore, by popular demand - a recipe for bread in a bread machine at home with dry yeast and water.

Choux bread made from rye and wheat flour

We invariably imagine such bread as a rich black color with a unique intoxicating aroma.

Few people know that rye flour will not give such a deep shade. , can give rich black flavor to a flour product .

Compound:

3-4 tbsp. malt brewed in boiling water;
350 g rye flour;
200 g wheat flour;
one and a half glasses of water;
salt and sugar to taste;
2 tbsp. honey (you don’t have to add it, but use more sugar);
cumin, ground coriander - add to taste and desire;
20 g refined oil.

We put everything in the required sequence (see the instructions for your bread maker). Cool the malt completely and place it in the container last. For baking, select the “basic” program.

If desired, add nuts, which will make the baked goods even more festive.