A very simple homemade aspic bread recipe. Step-by-step home cooking recipe with photos for cooking at home for 51. Contains only 219 kilocalories.

• Preparation time: 18 minutes
• Cooking time: 51
• Calorie Amount: 219 kilocalories
• Number of servings: 7 servings

• Complexity: Very simple recipe
• National cuisine: home kitchen
• Type of dish: Dough products

Ingredients for ten servings

• Flour - 450 gr.
• water - 500 gr.
• dry yeast - 12 gr.
• salt - 1 tbsp. l.
• sugar - 1 tbsp. l.

Step-by-step preparation

1. Dissolve yeast, sugar, salt and spices in warm water (38 degrees.)
2. Pour in all the water.
3. Add 100 gr. flour and let the yeast wake up.
4. When a foamy head appears, add the rest of the flour and knead, knead for 10 minutes.
5. I kneaded with a spatula, but if anyone has a dough mixer, you can knead for 20 minutes on low.
6. Thorough kneading is a good idea for any dough.
7. The dough turns out not thick, as usual, but rather, let’s say, sticks to your hands.
8. I also added 1 tsp of spices, but this is optional.
9. After increasing in volume by 2 times, lower the dough and let it rise again.
10. Place the dough in a warm pan greased with vegetable oil, let it rise, and place it in a preheated oven at 200 degrees. oven.
11. My mold is high - 12 cm, the most suitable size for baking bread, but since it is made of thick metal, I heat it under hot water, turning it upside down, so as not to increase the rising time and let’s say the dough has no stress when meeting with cold form.
12. After 20 minutes, I covered with foil and baked for another 30 minutes.
13. After removing from the pan, brush a little butter on the top of the bread to prevent it from crumbling too much when slicing.
14. The bread turned out very porous, soft and tasty.

The name of the bread is jellied, I think and got the bread that the water content in the dough is greater than flour and the consistency of the dough is viscous. Spices - I used to make this bread without spices, but this time I decided to add it. Lyudochka sent me spices from Norway, for which I thank her very much. But only after kneading, I learned that these spices were for meat dishes and because of this I did not put a strong emphasis on them in the recipe. A teaspoon gave only a slight aroma. I posted the photo. The most important thing is to let the dough come out well, but not to let it over-acidify, and the result will be excellent.

I offer one of the simplest recipes for making homemade bread. Bulk bread (also called “aspic”) bread turns out soft, aromatic and very tasty. Even a beginner can prepare this recipe. Just a couple of hours and you will have a fragrant, delicious bread on your table. This soft bread, with a delicate crumb and an appetizing crust, holds its shape well, easily recovering when pressed. Even after two or three days it will still remain soft. No store-bought bread compares to homemade bread made with your own hands. You can bake bulk bread lean by kneading it in water, or you can use whey instead of water. Bake bread according to this recipe and you will definitely be satisfied with the result!

Ingredients

To prepare bulk bread you will need:
warm water (or warm whey) - 500 ml;
dry yeast - 2 tsp;
sugar - 2 tsp;
salt - 1-2 tsp;
semolina - 2 tbsp. l. (in dough) + 1-2 tbsp. l. (for sprinkling the mold and bread);
vegetable oil - 2 tbsp. l.;
flour - 4 cups.
Glass with a volume of 250 ml.

Cooking steps

Leave for 5 minutes (until a yeast “cap” appears).

Then add semolina, vegetable oil, and salt to the resulting mixture.

Add the sifted flour here.

Using a spoon or your hands, knead the dough. The dough is not very thick, but not too liquid (as in the photo).

Cover the bowl with the dough with a towel and leave in a warm place to rise for 1.5-2 hours.

The photo shows what the dough will look like after 30-40 minutes.

Punch down the dough with your hand or a spoon and cover again with a towel.

After some time, knead the grown dough again. In 1.5-2 hours, the dough, which we kneaded twice, will rise perfectly.

Grease a baking dish (I baked in a mold with a diameter of 26 cm) with vegetable oil, sprinkle the bottom with semolina.

Transfer the dough into the mold, sprinkle the top of the dough with a thin layer of semolina. I greased my hands with vegetable oil and gave the product a round shape.

Let the dough rise in shape for 30 minutes.

Bake in a preheated oven at 170-180 degrees for 35-40 minutes. Remove the finished, delicious, pourable bread from the pan and cool on a wire rack. Baking bread is not difficult at all, you will definitely succeed!

Delicious and pleasant moments!

In my family, in which I was born and raised, they don’t buy bread in the store; my mother bakes it herself. I try to preserve this tradition, but no matter how much I want, it doesn’t always work out. But when such an opportunity arises, I take it. Every time I try to experiment and prepare bread according to different recipes.

Prepare the necessary ingredients for making jellied bread.

Add sugar and yeast to warm water.

Stir and leave for 10 minutes for the yeast to start working. A foam cap should appear.

Add salt and sifted flour.

Using a spatula or spoon, knead the dough.

The dough should be homogeneous and sticky, with a consistency like thick sour cream.

Cover the bowl with the dough with a towel and leave in a warm place for 30 minutes. During this time it should rise and increase in volume.

Mix the dough and leave for another 30 minutes. In this way we saturate the dough with oxygen, and as a result we will get a soft and porous bread.

Line a baking pan with parchment and pour out the dough.

Let it sit warm for another 10 minutes.

Place in an oven preheated to 200 degrees for 35-40 minutes. Bake the jellied bread until beautifully golden brown.

Delicious, aromatic bread is ready. Remove from the pan and cool on a wire rack to prevent it from getting soggy.

Jellied bread has a thin crispy crust and a porous crumb.

Bon appetit!

An electrician's son comes home with a swollen cheek.
- What's happened? - asks the father
- Yes, the wasp had one end uninsulated.

Jellied bread in a bread machine. Recipe step by step.

Hello!

I don’t know how it is in your cities, but in ours, jellied bread began to be sold quite recently. It has a rather original structure. It is a little rubbery, large-pored and somewhat reminiscent of a sponge cake, but it is still bread. In general, bread will not leave anyone who has never tried it indifferent. It’s not a fact that you will like it (although most people do), but its structure is unlike anything else and in any case will resonate in your soul. After a long search for a recipe on the Internet, I found only one and a bunch of copies on other sites. As a result, we managed to agree on “cooperation” with a familiar technologist. I won’t give the classic recipe, because it’s a trade secret :) But in fact, I haven’t tried it, and since jellied bread is “difficult,” I won’t rush to post the “raw” recipe. Especially when you consider that to get my recipe, I had to feed about 10 buns to the dogs before I realized how to make jellied bread at home using a bread machine.

I’ll tell you right away what I use for my “measurements”. All photos are clickable (enlarge when clicked). And also, all photographs were taken on the same day by me personally and are 100% real. You can see a cross-sectional photo of the finished bread in the article thumbnail, and all the intermediate results are below.

Jellied bread in a bread machine - recipe and technology.

Actually, ordinary household (non-programmable) bread makers will not allow you to prepare aspic bread in automatic mode. Next I will tell you the technology and you will understand why.

Jellied bread in a bread machine - ingredients

• Flour - 450 gr.
• Water - 450 ml.
• Yeast - 3 tsp. (15 ml). If the dough rises too quickly, the amount of yeast can be reduced and vice versa. (Depending on the “age” I use 2 tsp if the yeast is young, or 3 tsp if the yeast has been open for a long time and has lost its activity.
• Sugar - 1 heaped tablespoon (15-20 ml)
• Salt (coarse) - 1 tsp. with a small slide (7 ml). You can increase the salt a little, for those who like it saltier, but no more than one and a half teaspoons.

Take a suitable sized bowl for the dough (1.5 - 2 liters in volume), pour all the water into it at once, preheated to 38°C (I don’t use thermometers, just warm water), add sugar, yeast, 100 grams flour and stir it all. There is no need to strive for complete stirring of the lumps, but do not overdo it either. It should look like in the photo.

Now, don’t relax and don’t need to remove the dough too far, the main thing is that it is not too cold and the dough has not cooled down too much. Meanwhile, measure out another 350 grams of flour and add salt to the flour. After about 5-7 minutes, very small bubbles, like foam, will begin to appear on the dough. Stir the dough for about a minute and you will see a picture like in the next photo.

Now pour the flour into the dough and start kneading with a spatula until a homogeneous mass is obtained (this takes about 10 minutes, but it is better to knead for 15 minutes - there is no point in longer and may even be harmful). You need to mix it with a spatula. At the end of the article I will answer this “question”. The dough will not be thick or liquid, something in between. If you make it a little thicker, then it will be difficult to stir, and if it’s thinner, then it’s very easy to miss the moment when you need to set it to bake and it may sink and you won’t be able to make it as jellied (I’ll also tell you about this a little later). The video above clearly shows the consistency. In general, if you see that the dough is liquid, add 15-25 grams of flour, if it is thick, then add the same amount of water. Even if you think you've mixed it well, don't stop and stir as much as you can for up to 15 minutes. During this time, gluten does not have time to swell and does not have time to form fibers, and a more thorough kneading will better saturate the flour with water.

Now take a mold, grease it with vegetable oil or animal fat (whichever you like best) and “pour” your dough into it. Well... you just pour it out and transfer it :) My mold is 15 cm high and the dough in it took exactly 5 cm.

Then I placed the mold in the bread maker (yes, by the way, I took the knife out of the mold, I have it removable and I cooked the bread without it). I choose the regular white bread program (not the accelerated program). The bread maker starts
equalize the temperature before kneading, but it doesn’t start kneading anything yet. For me this happened after 25 minutes - the dough doubled in size. If the flour is normal and you did everything correctly, then you will have a similar result.

The photo shows very clearly how the dough has risen. By the way, here I “overexposed” him a little. If you see that air bubbles have begun to appear on the surface, as in the photo, as if peeking through the top, then you either overexposed it or mixed it poorly and don’t wait any longer, immediately put it on baking. There is no need to knead the dough. Mix thoroughly, pour into the mold, let rise and place to bake. I set it to 55 minutes. 15 minutes before the end of baking, I open the lid with a spoon of oil and a brush at the ready and grease the top. The operation takes about 10 seconds. I close the lid and continue baking. For those who will bake in the oven, the temperature is about 200-220 degrees (depending on the shape and thickness of the dough in the mold). If the thickness is small, then 200 degrees is enough and baking for about 30-35 minutes. If you bake in a form in which the dough rises by 10 cm or more, like mine, then the temperature should be kept at 220 for the first 20 minutes, then reduced to 200 and bake until done (about 30-35 minutes)

When the bread is baked, I leave it in the bread maker for five minutes. After five minutes, I shake the bread onto a thick cotton towel and let the bread stand for a while. Due to the fact that the bread is jellied and quite “wet”, it takes time (about 2 hours) for it to completely “come to its senses” and be ready for use, or better yet four hours, but you are unlikely to wait for this moment :)

The bread “spent” about an hour and a half in a towel and is ready to be cut. In the video you can hear how the crust crunches, but the bread almost does not crumble, is quite elastic and very tasty.

Now I’ll tell you a few nuances that you may encounter.

Mistake #1. The recipe from the Internet recommends letting the dough rise, then kneading it, and then rising again and baking. There is no need to do this, and the classic recipe (in the store) doesn’t do this either. The reason is simple. The bread is held together solely by gluten, of which there is very little in the batter, i.e., literally, on my word of honor, so it’s better not to stir it too much.

Mistake #2. The kneading is not intense enough and not long enough. You don't need to mix quickly or slowly. The task is to thoroughly stir the dough in 15 minutes and leave it. If you under-knead, the gluten will not mix well and will not swell well; if you over-knead, you will destroy the gluten bond and in both cases the bread will not rise well or will fall. Based on what I have already said, if you do a hug, then the airiness will no longer be there, and it is already low. Basically, this is the main reason for the “difficulty” of such a dough - it is either done once, or flour is added to the required amount and ordinary bread is prepared.

Mistake #3. Knead using a bread machine. From the previous advice, you can guess that you can knead with a bread machine for literally the first five minutes, then gluten fibers begin to form and the bread machine simply tears them, and this again leads to a loose dough structure. Therefore, kneading should be done by hand with a wooden, plastic or silicone spatula.

Mistake #4. If you bake in the oven or when you look into the bread machine, do not slam the door and generally handle the risen dough carefully. It is somewhat similar to a biscuit - a careless movement and the whole thing deflates. And the thinner the dough, the more carefully you need to handle it.

Mistake #5. Knead in a circle (not mixed in the middle) - a large number of bubbles and yeast remain in the middle, which work most actively and, as a result, uneven work of the yeast leads to the appearance of a bubble in the center under the top crust and, as a result, failure of the crust. The failure may also be due to overexposure, or it is possible that you cannot get rid of it without panifarin.

A little trick.

There is such an additive as Panifarin. This is gluten. Its use will significantly improve the structure of the bread and it will be more airy. If in my version (without panifarin) water and flour are in equal proportions, then when using panifarin, you need to add 50 ml more water. It’s possible that it’s not even 50, but 100 ml, but I’ll be able to say more precisely when I try it myself. One thing I can say for sure is that with panifarin the dough turns out much thinner. There is also an additive called irexol, but I don’t see any point in using it at home (it’s also included in the classic jellied bread recipe). Irexol is a bread whitener and slows down the staling process.

What happens if you let the dough sit? “Acidity” will be added. During fermentation, bacteria release carbon dioxide, which turns into carbon dioxide in water, which is why the sour taste of sourdough bread is formed (plus various waste products of bacteria). Well, plus the bacteria will gain strength and will be very active. So you will need to keep an eye on things and work proactively. If in my method the yeast has just woken up and raised the dough in half an hour, then when they are active and full of strength, the count goes on in tens of seconds (with panifarin it will be easier). Well, if you want to get aromatic aspic bread, then the longer the dough sits (up to 18 hours), the more aromatic the bread will be, but another point must be taken into account - the longer the dough sits, the less sugar remains in the dough, therefore, in addition to salt in the kneading You will also need to add sugar, otherwise the crust will not bake and will be pale. In a completely fermented dough, there is no sugar left at all. And by the way, alcohol also has a positive effect on the quality of bread. Therefore, long-term fermentation will have a different taste. Maybe I'll try it sometime and post the result.

The dosage of yeast was selected experimentally. If you put less, the bread will take a long time to rise; if you put more, the taste of yeast will appear. Reduce the amount of yeast a little each time until the dough rises within 30 minutes. Firstly, it will be more convenient for you to measure the time, secondly, there will be stability, and thirdly, it will be the optimal amount of yeast.

It is better to add salt according to the recipe. A larger amount can stop fermentation, a smaller amount will result in under-salting.

Get yourself a piece of paper for jellied bread. Divide it into columns: flour, water, yeast, sugar, salt and experiment with yeast, flour and water, with the duration of the dough, etc. And then describe each recipe in a separate notebook. I am giving you a working recipe that you can change within small limits and observe the result. In any case, you don’t have to look for someone to feed 10 loaves of bread :)

Conclusion

It is almost impossible to prepare aspic bread with a regular bread machine in automatic mode. The dough is very “complicated” for automatic mode. It is difficult to predict its behavior due to critical proportions (large amounts of water and yeast in relation to flour). A lot has to be done by eye (including determining the structure and consistency). You cannot knead with a bread machine, because it is “accustomed” to working with relatively stiff (compared to aspic) dough and does not take into account the small amount of gluten. During the process of preparing the dough, the bread machine makes several kneads, which is detrimental to the jellied dough. Flour changes its humidity each time (because the humidity in the room is constantly changing), and due to the critical proportions, this greatly affects the final result (since even a teaspoon of water plays a significant role). Therefore, there is only one option left - prepare the dough manually, and then bake it in a semi-automatic mode in a bread machine.

If you want to bake in the oven, then you don’t need to look for any special form; you can bake in an enamel pan of the required diameter.

If I can find panifarin, then of course I’ll try it and tell you the results. I’m sure it will be better, but the recipe will have to be adjusted and my dogs and cats will eat bread again :)

P.S.: Whoever succeeded - photos and reviews to the studio, that is, in the comments to the article.

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Jellied bread in a bread machine. Recipe step by step.: 4 comments

1. Julia

   Excellent bread!!! I've already baked my second loaf. Thanks to the step-by-step recipe, it was clear what and how to do. It turned out right the first time, but when I repeated it, I took into account all the mistakes and those moments that I misunderstood at the debut. The excellent result is obvious. Relatives approved, crack and praise.
   Big thanks!!! I had no doubt that the recipe was worth trying. Sorry, I don't know how to attach a photo.

2. Lika
   1. Hereditary master Denis Post author

      Lika, hello. Sorry for the long response, but landing time has begun and we haven’t gotten to the site yet. I saw your message right away. Thank you very much for your equally detailed answer, which amounts to almost a full article.
      Let me give a few comments to your comment - express the thoughts that arose while looking at your photographs.
      It occurred to me that in a bread machine the top of the bread is simply obliged to fall in - because even in your form it sinks slightly (and store-bought ones too), and in a bread machine form the distance between the side walls (long) is about 1.5-2 times greater. It turns out that you cannot get rid of the hole in the middle when using a bread machine.
      Regarding the salt - indeed, the bread comes out super salty. According to my calculations, the norm of salt per 1 kg is a heaped teaspoon (for bread with 500 grams of flour and 350 ml of water, I put a level measuring spoon (5 ml) of salt). And there is three times more.
      You touched on the topic of protein in flour... It’s great that you know this topic, but if you also write about the study of flour it will be very powerful :) But you are right about one thing, to make jellied bread you need to know as much as possible about flour.
      Regarding sourdough or yeast, this is a personal matter for everyone. Despite the large number of articles about some kind of thermophilic yeast (which I don’t believe in), I have more concerns about various additives already in flour (the other day I took a small bag of flour, it’s kind of yellow, and it makes bread straight super airy, obviously already comes with additives). Moreover, I always pour yeast down (salt, sugar, etc. too), then flour through a sieve mug, then carefully pour water onto a spoon (without washing out the flour), so this time the flour floated up in a solid lump as soon as I poured in the water. So temporarily you will have to first pour water, sow flour and lay out all the other ingredients on it. Well, again, some people like the yeasty taste, but others don’t. Therefore, if you need a yeasty taste, you need to let the dough brew or use a sourdough starter; if not, bake it right away. Sourdough was used in the old days when it was not possible to buy yeast. Using everything you own is a good idea, but then you need to completely switch to subsistence farming and give up personal time as such. I am a proponent of a combined approach. Yeast is yeast. Whether they are dry or wet, it makes no difference. You need a dough - dilute the yeast and let it brew for the right time. As I said, I'm more concerned about flour than products that may not contain additives - I prefer to buy such products rather than bother myself. But that's my personal opinion.

      Despite the significant increase in cooking time

      Few people like to cook for 10-12 hours or all day. After all, if you put it in the refrigerator in the evening, then in 10-12 hours it will be morning and you have to run to work, and not cook bread or indulge in it only on weekends, or put it in the refrigerator in the morning and do it in the evening - in any case, this is a hassle, but which not everyone is capable of and it’s not at all about the taste of the yeast. I tried to optimize the process for quick cooking, since bread is already “difficult”. I would like to see the process with my own eyes in the store, but I don’t know how to do it yet, then I would know exactly what consistency the dough should be and “adjust” a more accurate water-flour ratio.

      Regarding gluten - yes, there is such an option, again for those who like to keep their hands busy, who have free time or who do not have the opportunity to buy panifarin. And this way, in my opinion, it’s easier to buy (it’s not that expensive).

      Once again I want to thank you very much for your detailed comment. I would like to note that the bread in the photographs cannot be distinguished from store-bought bread (if not for your detailed story, I would doubt that you baked the bread and did not buy it).