Rus Articles Journal

6 tasty recipes for the bread machine: pizza dough, focaccia, a baguette of

What usually we bring from foreign business trips, from resorts and from excursion rounds? Emotions, photos, souvenirs. And it is very frequent - memories of original kitchen of the country which was visited. However one memoirs you will not be full: someone looks for the relevant national restaurant in the city, and someone goes to kitchen - the benefit, the majority of recipes is available in a network.

But here is how to be with bread? Often it is a basis of ethnic kitchen - also it so is not enough upon return home... Good news to owners of bread machines: it appears, by means of this unit it is possible to repeat any “grain“ recipe. The standard mode will be suitable for some products, others require the mode of manual control which allows to determine independently time of a batch, raising of the test and pastries.

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So, we choose favourite bread - and let`s get down to work!

the Turkish bread

Everyone who visited Turkey, Egypt, Tunisia, the United Arab Emirates, for certain noted what huge quantity of types of bread and bakery products offers the local market: traditional white loaf ekmek, flat cakes payd, pita, Semite, borek... Century traditions impregnated even a traditional Turkish loaf - soft, fragrant, with honey and spices.

to Bake the Turkish bread in house conditions in power even to the beginner. It is necessary to adhere only strictly to the recipe (it belongs to any pastries) and to add ingredients in that sequence in which they are specified. So, usually liquids are located in a tray the first, sugar, salt and flour are added then. Yeast and a baking powder are put in the last turn - so that they did not come into contact with liquids or salt.

As a rule, bread machines are supplied with volumetric glasses which allow to measure 1 cup (1 cup - the international culinary measure) of flour or liquids. If there is no special measure, then it is possible to proceed from the following figures:

1 cup of flour =
1 cup of water = of 230 - 240 ml

For a loaf (750 g) to you will be required to

by of 125 - 130:

  • 1 cup of water (room temperature)
  • 3 cups of wheat flour
  • 1 of h l. salts
  • of 2 tablespoons of honey
  • 1 ½ h l. dry yeast
  • seeds of poppy, sesame, a kumin (zira), caraway seeds

All ingredients (except seeds) we spread

  • of 2 tablespoons of olive oil in the container. The recommended bread machine mode - the main (a test batch, fermentation and baking). We will halve seeds. One part will go directly to dough, we will add it after a sound signal of the bread machine. We will mix other part with coarse salt and we will strew with this mix bread in 10 minutes prior to the termination of pastries, previously having oiled a crust olive.

    French baguette

    In France bread is baked twice a day that the range of uncountable bakeries always was fresh. And the baguette well-known for a crisp and the soft middle, - the most real symbol of the country, along with a beret and the Eiffel Tower.

    , to modern bread machines not only the maintenance of bread, but also its form is subject to

    according to the expert of THE BINATONE Natalya Petrova.“ So, one of our models is equipped by a bagetnitsa for baking pass - baguettes or rolls for jotas - mastiffs, - Natalya tells. - For production pass - baguettes the standard program including a batch and fermentation without baking will approach“.

    For French baguette it will be required by

    to p (on 500 g of the test):

    • 1 2/3 of a cup of water
    • 4 ½ cups of wheat flour
    • 2/3 of a cup of wheat flour of a rough grinding
    • 5 of h l. baking powder
    • ½ h l. sugar
    • ½ h l. salts
    • 1 of h l. dry yeast

    Pour water in a form. Further pour flour so that it completely covered water, in a corner fill salt and sugar. In the middle of a layer of flour make the small deepening which is not reaching water level and fill up yeast there. Set the Dough mode on the bread machine.

    After the program will be executed by

    , create small bagetik and put them in the trays which are in advance missed the mark with oil. Establish Bagetnitsu in a bread machine compartment instead of a tray for bread and start the Baking program (50 min.) .

    Finland: rye bread

    Thanks to the ingredients the Finnish rye bread promotes immunity strengthening, decrease in cholesterol and sugar, normalizes exchange processes, controls weight, cares for teeth.

    For a loaf (750 g) to you it will be required by

    to p:

    • 1 ½ water cups
    • 1 cup of a rye unscreened flour
    • 7 of h l. rye flour of a rough grinding
    • 1 cup of a wheat unscreened flour
    • 7 of h l. buckwheat flour
    • 1 of h l. salts
    • 1 of h l. sugar
    • 1 of h l. dry ferment “Extra - P“
    • 1 2/3 of h l. yeast
    • &1 h l of a baking powder

    Is baked by

  • in the mode for whole-grain bread.

    the Mediterranean focaccia

    in the south of Europe bakery products in special honor. They say that to Italy the first professional manufacturing techniques of bread were delivered by Greeks in the 8th century B.C. Today the Italian bread is a focaccia, bruschetta, a miketta, ciabatta, a rosette... And there is a wish to continue: “All life washing with you as by the sun July, it is warmed!“

    “In house conditions it is easy for p to repeat the Italian focaccia, - the skilled hostess Natalya Krayushkina considers. - It is big flat cake with a porous crumb and a hilly surface. Lean yeast dough, mix of the Italian herbs, garlic, dried tomatoes (it is possible to do also without them), olive oil will be necessary for you for it. Fluffy, fragrant bread“ will become result of works.

    For focaccia to you it will be required by

    to p:

    • 1 cup of warm water (40 degrees)
    • of 4 tablespoons of olive oil
    • ½ h l. salts
    • 2 cloves of the crushed garlic
    • of 2,5 tablespoons of small cut fresh rosemary (and it is possible also for mix of fragrant fresh herbs)
    • 3 cups of wheat flour
    • 1 ½ h l. dry yeast

    Place in the bread machine water, a half of olive oil, salt, garlic, rosemary (herbs), flour. Choose the program for a batch and fermentation without baking.

    Upon termination of the program lay out dough in a baking dish or on a circle for pizza. Through each 3 cm make on a surface of the test of a dimple (by means of tableware or fingers). Oil a focaccia surface the remained olive and strew with herbs. Herbs can be added with grated parmesan. Bake in an oven at a temperature of 220 ° With 20 - 25 minutes or so far the crust will not become zolotisto - brown. Before giving on a table cool of 5 - 10 minutes.

    However, for baking of a fokkacha it is possible to use also the standard program. However, in this case the Italian bread will turn out in the form of a usual loaf. In 10 minutes until the end of pastries bread can be strewed with grated cheese.

    Pizza dough

    Can be prepared for

    in the bread machine and dough for the Italian pizza. The manual mode by means of which the individual duration of each stage is established is for this purpose used:

    the Batch of 1 - 10 min.

    Growth of 1 - 20 min.

    the Batch of 2 - 10 min.

    Growth of 2 - 12 min.

    For 600 g of the test to you will be required to

    by

    :

    • 1 cup of water
    • of 1 tablespoon of oil
    • 1 of h l. salts
    • 1 ½ sugar tablespoon
    • 2 cups of wheat flour
    • ½ h l. yeast

    Scotland: oat bread

    “For residents of this country the main cereal - oats, - Alexander Kartoshkin, the chef of the Moscow restaurant “Scottish Cage“ tells. - It is the integral ingredient of nearly 80% of all national dishes including the well-known oat bread - pie. By the way, traditionally bread in Scotland was baked not by(with) houses, and in bakeries at monasteries“. to you it will be required by

    For the Scottish bread to p:

    • 1 cup of milk
    • 1 cup of oatmeal
    • 2/3 of a cup of grain flour
    • 1 cup of wheat whole flour
    • ½ cups of oat bran
    • 1,5 of h l. sea salt
    • on 2 tablespoons of gluten, transparent honey and apple puree
    • 2 of h l. dry yeast

    Is baked in the mode for whole-grain bread.