Bread in a multivariate - general principles and methods of preparation
Home bread in any comparison does not come from the store. Fragrant fragrant bread, made with his own hands, has a lively energy. Now you do not need to try to bake it for the whole week, like our grandmothers - with the newest adaptations the process has become easy and pleasant. To do this, you can even not worry about the dough - it is enough according to the recipe to load the products into the bread maker or the multicooker bowl. However, a few points are still worth considering.
Bread in the slow cooker - food preparation
Kneading any yeast dough, it is better to first dilute the yeast in half a glass of water. This liquid should be taken into account in the total amount, regardless of what ingredient you chose once again for baking bread. The dough can be made on milk, kefir, whey, sour cream. There is also buttermilk, plain yogurt or just water. Products can be mixed - there are no clear restrictions for this. Bread dough can combine any fats and products of plant origin. Solid fats first need to be melted. It can be not only butter, but also margarine, mutton fat, lard and so on. In a bread product, you can mix liquid fats with melted solid fats, and then put them into the dough.
Bread in a multivariate - the best recipes
Recipe 1: Bread in a multivariate with milk
With this recipe you get very tasty and lush bread.
Ingredients: warm milk (50 ml), instant yeast (1 bag), salt (large, 1 spoon without top), sugar (1 spoon), flour (800-900 grams), vegetable oil.
Cooking method
In warm water, dissolve the yeast and add sugar and salt. Mix well, add two or three tablespoons of vegetable oil. Pour flour in portions and knead soft elastic dough, it should not stick to your hands. Within an hour, leave it to part in a warm place, covered with a towel. When the dough will increase two or three times, we will form a ball out of it and put the "bun" in the multicooker cup. Turn on the heating for about 10-15 minutes, then turn it off, and wait until the dough rises. It takes only 40-50 minutes. Turn on the "baking" and set the time to 60 minutes. Then gently overturn, and leave for another 40 minutes in the "baking" mode. Ready bread take out their slow cookers and let it cool.
Recipe 2: Bread in a multivariate on kefir
This recipe is similar to the previous one. Instead of kefir, you can take the whey, or mix it with milk. The peculiarity of cooking bread in a slow cooker - baking is carried out in two stages. At the end it will have to turn.
Ingredients: kefir (200 grams), egg (1 piece), olive oil (1 spoon), sugar (1 spoon), salt, (teaspoon), flour (300 grams, maybe a little more), yeast (1 teaspoon).
Cooking method
Try to make bread, fully trusting the slow cooker. Some housewives prefer to knead the dough in the old-fashioned way with their hands, and then put it in a baking dish. Grease the bucket with oil and distribute the dough, which was obtained by mixing the ingredients. (yeast diluted separately). Turn on the heater for 20 minutes, then turn it off and leave for dissolving. After 40 minutes, turn on the slow cooker for 65 minutes, then turn the cake mix and turn it on again for 25 minutes. We get fragrant porous bread that does not crumble and is perfect for sandwiches.
Recipe 3: Unleavened bread in a slow cooker
If you are annoyed by the obvious smell of yeast, from which sometimes you can’t hide anywhere when making homemade bread, bake bread without yeast. The main “lifting” dough element in this case is soda. For the greater value of the experiment. Try to mix two types of flour - for example, wheat flour and rye. You will need much less time to prepare such bread.
Ingredients: high-grade flour (250 grams), any flour (250 grams), soda (1 teaspoon), salt (teaspoon), syvochnoye oil (25 grams), kefir (500 ml), rolled oats (100 grams).
Cooking method
In a deep bowl, mix the flour, add the melted butter and rub it into the flour. Pour kefir, or yogurt and stir the mass with a spatula or spoon. Knead the dough with your hands, then roll the ball and lay in the slow cooker. Pre it is worth warm and sprinkle with flour. We bake bread for half an hour and check - if it is not done, you can increase the time for another 20 minutes. Tap on the bottom - you should hear a dull sound. If the bread is already ready. Remove it from the container, cover with a towel and leave to cool. By the way this bread is suitable for diabetics.
Recipe 4: Sweet chocolate bread in a slow cooker
Crisp sweet chocolate bread will surprise you and your home. Try cocoa flavored bread.
Ingredients: yeast (2 teaspoons), wheat flour (500 grams), salt, sugar (4 spoons), milk (dry, 2 spoons), butter (2 spoons), cocoa powder (5 spoons), chocolate pieces (50 grams) , water (350 ml).
Cooking method
This is the easiest recipe. Mix the ingredients (yeast and water mix 10 minutes before the start of the dough). Next, lay out the dough in a bucket, and continue to bake according to the recipe of kefir bread. Use this kind of bread for sandwiches or toast.
Bread in a multivariate - useful tips from experienced chefs
The first rule of good bread is fresh yeast. Sometimes it happens that the shelf life is "on the verge", or they just start to deteriorate. Try to update them in this way: dissolve in a spoonful of water, and add some sugar. If after 10 minutes the yeast began to bubble - you can use them, though diluted by 2/3 with fresh product. Dark pieces are thrown away. One kilogram of flour is taken from 35 to 50 grams of yeast, depending on the quality.
Unleavened dough can be made not only with slaked soda, but also with beer or sour cream. The mixture for fermentation is prepared in this way - a little sugar is added, flour is put in a warm place for fermentation. A “swelling” of the product should occur - to fully guarantee that such a starter can replace the yeast, and the dough will rise.
Comments
True, I did not find flakes and poured 100g of oatmeal, and to wheat flour 250g, I added the same rye bread, the bread turned out very tasty, although on the 4th day I began to crumble, but I didn’t dry out and didn’t become moldy, I eat and enjoy without worrying about the harm brought by yeast.
Anna, 4 hours in a slow cooker - this is not a wine recipe, but a slow cooker with pseudo 3D, well, or a hostess with pseudo hands, which is why it’s very stale, you also need to be able to knead some dough)))
