A very simple recipe for aspic homemade bread step by step with a photo. Easy to cook at home for 48. Contains only 184 kilocalories.

• Preparation time: 7 minutes
• Time for preparing: 48
• Amount of calories: 184 kilocalories
• Servings: 5 servings

• Complexity: Very simple recipe
• National cuisine: home kitchen
• Dish type: Dough products

Ingredients for six servings

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

Step by step cooking

1. Yeast, sugar, salt and spices, dissolve in warm water (38 degrees.)
2. We add all the water.
3. Add 100 gr. flour and let the yeast wake up.
4. When a head of foam 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, then you can knead for 20 minutes, on a slow setting.
6. A thorough kneading will not hurt for any test.
7. The dough is not thick, as usual, but, let's say, sticky to your hands.
8. I also added spices 1 tsp, but this is optional.
9. After doubled in volume, lower the dough and let it rise again.
10. Put the dough in a warm, greased with vegetable oil form and let it rise, put it in a preheated to 200 gr. oven.
11. My form is high - 12 cm. cold form.
12. After 20 minutes, I covered with foil and baked for another 30 minutes.
13. After you take it out of the mold, grease the top of the bread with a little oil so that it does not crumble much when sliced.
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 is more in the dough than flour and the consistency of the dough is viscous. Spices - I used to cook this bread without spices, but this time I decided to add. The spices were sent to me by Ludochka from Norway, for which many thanks to her. But only after kneading, I found out that these spices are for meat dishes and because of this I did not place a strong emphasis on them in the recipe. A teaspoon gave only a slight aroma. I posted a photo. The most important thing is to let the dough work out well, but not to let it go sour and the result will be excellent.

Airy, light, weightless like a cloud of white bread under a ruddy creamy crust. Very tasty! With milk or tea, with a first course or vegetable salad - good in any case. The recipe is simple, even a novice cook can cope with it without problems. Try it!

Would need:

Wheat flour / Flour (280-300 g) - 300 g

Milk - 100 ml

Water - 100 ml

Salt - 1/2 tsp

Sugar - 1 tbsp. l.

Corn oil - 2 tbsp. l.

Yeast (without a slide, dry fast) - 1 tsp.

Chicken egg - 1 pc.

Yogurt - 100 ml

How to cook:

Mix the sifted flour with yeast, salt and sugar. Pour milk, water and corn (sunflower) oil into the dry ingredients.

Since flour can be different (with greater or lesser moisture content, density), it is not worth pouring all of its quantity into the dough at once. You may have to slightly adjust the proportions of the dough, put a little less or more flour.

Knead the dough. The dough is soft, tender, but quite dense. It keeps its shape well and does not stick to the hands and the work surface. Knead the dough for 8-10 minutes.

Put the dough in a suitable container, greased with rast. oil, tighten with cling film and put in heat for 40-45 minutes.

Place the risen dough on a lightly greased work surface. oil, punch down and cut into several (10-12) approximately equal parts. (only cut, do not need to shape the dough, round, form balls)

Put the resulting blanks in a baking dish (d 20 cm) at a small distance from each other. If you use a split form, then its bottom must be lined with two layers of parchment. Grease the bottom and sides of the form. oil. If the bread is prepared in a whole form, then you do not need information about parchment.

Put the form with bread in heat for 20 minutes, covering with a napkin or towel.

Mix yogurt and egg until smooth with a whisk. You can add a pinch of dried herbs if you like. Replace yogurt with low-fat sour cream or thick kefir.

Pour the risen bread evenly with a mixture of yogurt and eggs. (this is exactly what parchment is for - it will not allow the fill to "escape" from the form)

Bake bread in an oven preheated to 180 ° for 22-25 minutes until golden brown. (always take into account the peculiarities of your technique) To prevent the bread from browning too much, cover the bread with food foil 7-10 minutes before the end of baking.

Remove the bread from the mold, place on a wire rack and cool.

All is ready!

Enjoy your meal.

I offer one of the easiest recipes for making homemade bread. Bulk (it is also called "jellied") bread is soft, fragrant and very tasty. According to this recipe, even a beginner can cook it. Just a couple of hours and a fragrant, delicious bread will lie 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. Bulk bread can be baked lean, kneading it in water, or whey can be used instead of water. Bake bread according to this recipe and you will definitely be satisfied with the result!

Ingredients

To make 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 the dough) + 1-2 tbsp. l. (for sprinkling molds and bread);
vegetable oil - 2 tbsp. l.;
flour - 4 cups.
A glass of 250 ml.

Cooking steps

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

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

Pour in the sifted flour here.

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

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

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

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

After a while, punch down the risen dough again. In 1.5-2 hours, the dough, which we kneaded twice, will rise perfectly.

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

Transfer the dough into a 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. Ready, appetizing, tasty bulk bread, remove from the mold, cool on a wire rack. Baking bread is not difficult at all, you will definitely succeed!

Tasty and pleasant moments!

In my family, in which I was born and raised, bread is not bought in the store, my mother bakes it herself. I try to keep this tradition, but with all my desire it does not always work out. But when the opportunity arises, I take it. Every time I try to experiment and cook bread according to different recipes.

Prepare the necessary ingredients for making jellied bread.

Pour sugar and yeast into warm water.

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

Add salt and sifted flour.

Use a spatula or spoon to knead the dough.

The dough should be homogeneous and sticky, in consistency - like thick sour cream.

Cover the bowl with a towel and leave in a warm place for 30 minutes. During this time, it should approach 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 soft and porous bread.

Line a baking dish with parchment paper and pour in the batter.

Let it stand warm for another 10 minutes.

Send to the oven preheated to 200 degrees for 35-40 minutes. Bake aspic bread until a beautiful ruddy color.

Delicious, fragrant bread is ready. Remove it from the mold and cool on a wire rack so that it does not get wet.

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

Enjoy your meal!