Toast bread should be elastic, it should not crumble when slicing, and therefore the recipe for toast bread should be clearly verified.

No, of course, if you bake toast bread, this does not mean that it will not be possible to eat it just like that. Do as you want, but don't even doubt that this recipe makes the best toast bread in a bread machine.

When baking toast bread I used a program called "French Bread", I have it at number 4. Although, I think, such a toast bread can be baked on the "Main Bread", exposing 750 g and a light crust.

What you need to bake toast bread:

430 g wheat flour
60 g butter
1 1/3 teaspoon dry yeast
1 table. a spoonful of sesame seeds
2 table. tablespoons of sugar sand
250 ml warm water
1 teaspoon of salt

How to bake toast bread in a bread maker

1. In my model of a bread machine, products are laid, starting with liquid and ending with flour + yeast. If your breadmaker model has a slightly different bookmarking algorithm, then use it.

2. The best way to measure food is on a kitchen scale.

3. The butter need not be melted.

4. It is better to sift flour to enrich it with oxygen and remove possible debris.

5. You can do without sesame seeds. And if you use it in a recipe, then you can fry it before laying it in a bread machine.

So, after measuring out the right amount of water, pour it into the bucket of the bread machine. Then add salt / sugar. Cut the butter with a knife directly above the bucket:

It remains to add flour / yeast:

Insert the bucket into the bread maker until it clicks. Close the lid.

By pressing the program selection button, stop at number 4 "French bread", select 750 g on the other button, and a light crust on the third button.

Press start.

The bread maker will immediately start its work, the products will be mixed and an elastic bun will form.

When the signal beeps, pour the sesame seeds directly onto the bun:

All recipes for the bread maker are on the right in the heading of the same name "".

So, the toast bread is baked, this is how it looks in the bread maker:

We started buying toast bread for breakfast when, by chance, we learned a simple, but very tasty and, most importantly, healthy :)) recipe for toast with tahini and honey. And when I bought the bread maker, I thought, why not bake the toast bread myself, so that I can control the entire process of making bread - from buying ingredients to baking. First, I used the recipes that were given in the appendix to the bread maker, but after reading about the health hazards of artificial yeast, I prepared sourdoughs - rye and wheat and began to bake bread, both rye and wheat, exclusively with sourdough. In fact, sourdough is the same yeast, but not artificial, but natural, grown at home.

But back to the toast bread My sourdough bread has a very pronounced taste, and for toast, it doesn't suit us very well. Here you need something more bland, so as not to interrupt the taste of aromatic tahini and honey, but rather to emphasize it. So my recipe for toast bread in a bread maker includes yeast. Yes, I am for a healthy diet, but without much fanaticism, and I believe that one slice of toast bread for breakfast will not harm either health or figure :).

Recipe "Toast bread in a bread machine"

Ingredients:

• 420 grams of premium white bakery flour
• 1 tbsp. spoonful of sugar
• 150 ml of water
• 100 ml of acidophilus is possible and kefir
• 60 grams of butter
• 3 grams of dry yeast
• 1 tsp salt

Preparation:

We put the ingredients in a bucket of a bread machine according to the instructions (there are ovens in which you need to put dry food first, then liquids and vice versa). I used two bread makers: the first I had a Scarlett SC-400 (simple, but no less convenient to use, now I use it in the country), the second Philips HD 9045 (which I now use). According to the instructions, you must first pour liquids into both of these stoves, then dry ingredients. I put food in a bucket like this:

1. Sugar - 1 tablespoon
2. Butter, cut into small pieces - 60 grams
3. Warm water - 150 ml
4. Acidophilus or warm kefir - 100 ml (I heat acidophilus in a water bath: I just put the right amount of acidophilus in a glass and put the glass in a ladle of hot water from the tap for 15 minutes)
5. Flour sifted through a sieve - 420 grams (you need to sift flour so that it is more airy and easier to rise)
6. Dry yeast - 1 flat teaspoon \u003d 3 grams
7. Salt - 1 teaspoon (pour into the corner of the bucket opposite to the yeast)

In my Philips HD 9045 bread maker, I prepare toast bread according to the French bread program (by the way, I use the same program in the Scarlett SC-400), I set the bread weight to 750 grams, and the crust is light. The program lasts 3 hours 45 minutes

Wheat bread in a toast-friendly slicing. Can not be substituted for making quick sandwiches. It is convenient to make cold and hot, salty and sweet multi-layer and double layer sandwiches or sandwiches. Typically, sliced \u200b\u200bbreads contain emulsifiers to prolong the freshness of the product and bleaches such as soy flour to make the bread look whiter. Most emulsifiers are considered unhealthy and are on the list of prohibited additives. Our toast bread contains no additives. The dough is made for him on its own sourdough. Wheat flour is taken as a basis, bread is prepared in vegetable oil. What is unique: - without leavening agents and flavor enhancers; - made from premium flour.

Calorie content: Not specified
Time for preparing: Not indicated

Soft, airy, for toasting, you can bake at home, and this does not require special skills and abilities. The recipe for wheat bread for toast is very simple, it will require a minimum of effort from you, baking wheat bread will take a little time, but the result will certainly please. White wheat bread turns out to be tall, porous, fluffy, suitable both for toasts and, for example, with salmon. Toasting or toasting the bread browns, but remains soft and crispy. It is better to start the dough for making wheat bread in milk, but if there is not enough milk, then you can dilute it in half with water. How much salt and sugar to add is at your discretion, if you follow the recipe for toast bread, then homemade wheat bread will taste a little sweet, as it should be toast bread. Wheat flour can be made very interesting and tasty. So, we present a recipe for wheat flour bread for toasts and sandwiches.

Ingredients for 1 small loaf of bread:

- wheat flour - 450 gr (perhaps a little less or more);
- milk - 200 ml;
- water - 50 ml;
- vegetable or butter - 30 g;
- table salt - 2 tsp;
- sugar - 1.5 tbsp. l (no slide);
- fresh yeast (pressed in a cube) - 15 gr.

Recipe with photo step by step:

In this recipe, a somewhat unusual way of preparing the dough - the liquid is added to the flour, and not vice versa. Therefore, first we sift the flour 2-3 times so that it is saturated with oxygen, and set it aside.

Cooking dough. Pour a tablespoon of sugar into a glass or a cup, crumbling fresh yeast. We grind the yeast with sugar until a liquid gruel is formed.

Select 3 heaped teaspoons from the sifted flour. Pour flour for yeast.

Stir, pour in 50 ml. warm water. Stir until the yeast mass is combined with water.

Cover the cup, leave for 15-20 minutes to ferment. During this time, the yeast is activated, a head of foam will appear on the surface of the dough.

Add salt and the remaining sugar to the sifted flour. We mix dry products, make a depression in the middle.

Pour warm milk, risen dough into the flour and add vegetable or melted butter.

Stir with a spoon until the flour is moistened. Then put the contents of the bowl on a greased table and continue to knead with your hands. The dough will be very soft, but not sticky or sticky. It should be rolled into a ball, greased with oil and put in a greased dish.

The dough will rise in warmth for about 1.5 hours. It will greatly increase in volume and become airy. To prevent the dough from getting a hard crust, be sure to cover the dishes with a wet towel or lid.

Before cutting, the dough should be kneaded slightly. Sprinkle the table with flour, put the dough and stretch it with your hands into a rectangular layer (rather thick).

We roll up the layer with a roll (in width). When stretching the dough into a layer, take into account the size of the mold, the length of the roll should correspond to the length of the mold.

We transfer the roll to a greased form. We cover with a towel, put on the stove. We turn on the oven, give it time to warm up to 180 degrees. After 20-25 minutes, the dough in the form rises well (above the sides) and you can put it in the oven.

The bread will be baked for about 30-35 minutes over medium heat. It can be left light golden or placed on the top shelf of the oven and lightly browned. It is advisable to let the finished bread cool so that excess moisture is gone. Be sure to remove the bread from the mold, otherwise it will damp and it will not be crispy. If desired, the finished cooled bread can be immediately cut into slices and dried in a toaster, in the oven or in a dry frying pan and made

Rye sandwich bread with a secret from vikany

Very tasty and very aromatic bread, it is easy to cut and does not crumble - ideal bread for sandwiches. The baked bread will be slightly moist, the cumin and mustard make it aromatic and tasty, and the secret ingredient (which, by the way, no one guessed in the bread) makes this bread unusual. When I read the recipe for this bread, I immediately decided that I would definitely bake it, I wanted to try this bread precisely because of the secret ingredient. And the secret ingredient in this bread is pickle brine !! The bread is very unusual, and what was the flavor when the bread was in the oven. I highly recommend trying it! Bread recipe from local flour producer "King Arthur". The dough for this bread is difficult to knead with your hands, so you can safely make it in a bread maker or knead the dough in a food processor, as I did. And you can also attract a husband.

1 cup (h) \u003d 240 ml

• 2 1/2 tsp instant yeast
• 2/3 - 7/8 hours of water at room temperature
• 1/4 h vegetable oil
• 3/4 h pickled cucumber brine
• 1 1/2 tsp salt
• 1 tbsp Sahara
• 1 1/4 tsp cumin
• 1 1/4 tsp dill seed
• 1 tbsp mustard seeds or 1 tablespoon prepared mustard
• 3/4 tsp mashed potato powder
• 2 1/2 hours bread flour
• 1 1/3 tsp rye flour (I used light rye flour, so this is the color of the bread)

Stir all the ingredients and leave the dough for 20 minutes to allow the flour to absorb some liquid. Then knead the dough, you should get a tight, smooth dough. I repeat that the recipe says that this dough is difficult to knead with your hands, but it is quite possible.

Lightly grease deep dishes with vegetable oil, make a ball out of the dough, transfer the dough to a greased dish, cover with cling film and leave to rise at room temperature for 1.5-2 hours. The dough may not double, but it should increase markedly, my dough was good for 2 hours.

Then put the dough on the table, sprinkled with flour, press the dough with your hands until it becomes flat, form a loaf of the dough and transfer to a greased form. Grease the dough with vegetable oil on top, cover with foil and leave to rise at room temperature for 1-1.5 hours. Heat the oven to 180 C. Put in the bread in a preheated oven for 20 minutes, then check - if the top darkens too quickly, cover the bread with foil, bake for another 20 minutes. Cool the bread on a wire rack.

The bread will be perfectly stored in a cool place for a week.

Oat bread for sandwiches from vikany

This is a very simple recipe for delicious bread bread. And fast enough, such bread can be baked even in the evening after work. The bread has a slightly sweet taste, crispy crust, and the crumb is moist and soft - ideal bread for sandwiches or toast. Recipe from Amy Scattergood's book "Tasty to the last grain."

• 2.5 cups whole grain flour
• 2 cups plain flour
• 1 cup oatmeal (regular, not instant)
• 2 1/3 teaspoons dry yeast
• 3 tbsp molasses (or dark honey)
• 60g butter, room temp.
• 1 tbsp salt

In a bowl, mix 2 cups of warm water, molasses and yeast, let stand - the mixture should begin to bubble. Then add both flour, oatmeal and mix well. Cover with a towel and let stand for 30 minutes (autolysis). After 30 minutes add salt to the dough and knead the dough, the dough is soft and slightly sticky. Transfer the dough to a dish oiled with vegetable oil, cover and let stand for 1 hour.
An hour later, put the dough on a table sprinkled with flour, form the dough into a rectangle with your hands, roll the dough into a roll, pinch the seam and put the seam down into a mold greased with vegetable oil. Cover with a towel and let sit for another 40-60 minutes.
Heat the oven to 200 C. Bake the bread in a preheated oven for about 40-50 minutes. Remove the finished bread from the mold and cool on a wire rack.
From this amount of ingredients, one, but very large, loaf is obtained.

Sesame seed sourdough bread from vikany

The author of the recipe is the incomparable Susan Tenney, an American "bread" blogger. I have used her recipes countless times and always get the perfect bread. I baked the bread twice according to this recipe - the recipe is very simple and it is a pleasure to work with the dough! This is an excellent bread for sandwiches, with a soft and at the same time dense crumb, the bread tastes a little nutty - I think this is due to sesame seeds and wallpaper. I highly recommend giving it a try.

Output: 1 kg (one large or 2 small loaves):

• 100g plain flour
• 136g wallpaper flour
• 236g semolina (do not replace semolina)
• 288g water
• 12g (2 tsp) salt
• 141g starter culture 100% moisture
• 28g (2 tablespoons) olive oil
• 80g toasted sesame seeds

Stir 3 flours, most of the water, leaven and salt. Knead the dough, adding water if necessary, when the dough stops sticking to your hands, add olive oil and continue to knead. When the dough is ready, add the sesame seeds and knead the dough again. Make a ball out of the dough, transfer to a deep dish oiled with vegetable oil, cover with foil and leave to rise for 2-2.5 hours. Fold the dough after 1 hour, leave to rise for another 1-1.5 hours.

After 2-2.5 hours, put the dough on a floured table, divide into 2 parts and form a ball from each. Cover the dough with cling film and leave for 25 minutes.

After 25 minutes, form loaves of dough, put them on a surface sprinkled with semolina, cover with cling film and leave to rise for 2-2.5 hours.

Heat the oven to 240. Place a deep heat-resistant dish on the bottom. Cut the loaves from the top, pour boiling water into the dish at the bottom of the oven, put the bread in the oven and lower the temperature to 225 C. After 10 minutes, remove the dish with water and continue baking the bread for another 20-25 minutes. When the bread is ready, turn off the oven, open the oven and leave the bread in the oven for another 5 minutes. Cool the bread on a wire rack.
I baked one large loaf, baked 13 minutes with steam and another 35 minutes without steam, focus on your oven.

Burgers and sandwiches from vikany

The recipe of the famous baker Peter Reinhart. Everything that I tried to bake according to the recipes from his book turned out just great - perfect accuracy of proportions and step-by-step instructions. According to this recipe, you can bake buns, or you can bake bread. It turns out an airy, slightly sweetish pulp and a thin crispy crust. This amount of ingredients makes 12 hot dog or burger rolls or 2 loaves of bread, each about 500g.

1 cup (h) \u003d 240 ml

• 4 3/4 hours bread flour
• 1 1/2 tsp salt
• 1/4 tsp milk powder (can be replaced with regular milk or kefir)
• 3 1/4 tbsp Sahara
• 2 tsp dry instant yeast
• 3 1/4 tbsp butter
• 1 large egg, beat lightly with a fork
• 1 1/2 h water at room temp
• 1 egg white, beat with a fork
• poppy seeds or sesame seeds

Stir in flour, salt, milk, yeast, sugar. Add egg, butter, 1 1/2 h + 1 tbsp water and stir with a metal spoon. Then knead the dough, if you need to add a little water, the dough should be smooth and soft. Grease deep dishes with oil, put the dough in a bowl, grease the dough with butter, cover the dish with the dough with cling film and leave to rise for 1.5-2 hours. The dough should double in volume.

Sprinkle the table with flour, put the dough on it. Divide the dough into 2 pieces if you are baking bread and 12 pieces if you are baking rolls. Form dough buns. Transfer the buns to a baking sheet (cover the baking sheet with baking paper), grease them with butter, cover with cling film and leave to rise. The buns should double in volume, it will take about 1 hour.

Heat the oven to 175 C if you are baking bread and 200 C if you are baking buns. Brush the buns with whipped protein, sprinkle with sesame seeds or poppy seeds. Bake the buns for 15 minutes, they should turn golden brown. Bread needs to be baked for 35-45 minutes. Remove the finished rolls / bread from the oven and transfer to the wire rack.

White Mountain toast bread in a bread maker by myasoed

I have a recipe for excellent butter bread, but I don't bake it often for fear of not going through any door. The loaf is eaten at a time.
Bread based on American toast bread WHITE MOUNTAIN. I fitted it to HP.

• 400g flour 1s
• 100g premium flour
• 15g fresh yeast
• 10g salt
• 40g light flower honey
• 30g butter (replaced 35% fat with cream)
• 300g selected pasteurized milk 3.4-4.5% fat
• 40g water

Bring the milk to a boil and keep at T above 90 C for 30 minutes. I poured the boiling milk into a thermos for half an hour. Then cool the milk to 40C. I don't have a photo with milk, I skipped this process, then I remembered. In the meantime, activate the yeast in 40 g of warm (40 C) water with 1 tsp of honey for 20 minutes. They started giving me small bubbles.
Load the weighed flour, salt, yeast activated in water and cream into a bucket of HP.
I measured out the honey with teaspoons. 40g I got 3 tsp, I took so much in a spoon.
Dissolve honey in warm milk and pour this milk-honey mixture into a bucket of HP to dry ingredients.
Set 1 HP program to the "Basic" mode (in my stove for 4 hours) and start.
Well, of course, while the dough was kneading and coming up, I sometimes looked into my HP. The gingerbread man made me happy, and on the rise the dough looked very decent. I made a cut in the center.
I barely waited until the stove worked, opened the lid and gasped, the loaf rose so much that it really became like a mountain. Ordinary bread for the weight of premium flour is 500g lower in HP. In 4 hours you have White Mountain on your table. It turned out to be a very beautiful mountain. They waited a little until it cools down a little, so that it could be cut.
Very dangerous bread, three of us sweep it away in one sitting. What kind of sandwich is there, what American toast, they thrashed with the most ordinary milk and jam. On the same day I baked another one, and decided for myself - ONLY ON HOLIDAYS, to surprise and please the guests, otherwise the doorways will have to be increased.
The crust is thin, crispy, explodes from the sinking of teeth, the crumb is so airy, beyond words, you have to try. Talking about this bread is like sniffing candy wrappers from sweets. Flour Aleika, selected Prostokvashino milk or baked milk. Manipulations with heating and keeping milk in a thermos are required! I baked this bread from a mixture of 1 and premium flour, and only from premium flour. Only from the tower was the bun even higher.

Hide Bread by vikany

Big Sur is a sparsely populated area of \u200b\u200bthe coast of central California. The scenic views make Big Sur popular with tourists. There is a very famous cafe-restaurant "Big Sur Bakery", which is located near the route # 1, next to the gas station. The owners of the restaurant are 3 famous chefs who left Los Angeles many years ago to create this unusual restaurant on the site of an abandoned house. This cafe is famous for pastries, especially bread, because bread is baked in a real wood-fired oven! All dishes in the café-restaurant are made from locally grown ingredients. The recipe for this bread is from The Big Sur Bakery cookbook. The bread is named after the author of the recipe, Terry Hyde Prince, who is a good friend of the restaurant owners.

Do not expect to get traditional bread from this recipe, this bread is similar to English muffins, only much denser. This bread is not for everyone, but we like it. The bread is not only tasty, but also very healthy - look at the ingredients! I want to say again that the bread is very dense, rather even hard. The author advises to eat it like this: cut in half, dry in a toaster until golden brown. Then spread hot bread with butter and sprinkle with coarse salt - sooo delicious! And my husband ate toasted bread with mascarpone and blackcurrant jam, which was also very tasty. Be sure to dry the bread in a toaster, otherwise it will taste raw.