Aspic bread

Extremely delicious and airy bread at home. Over the past two years, I have baked all kinds of bread. Some species I liked them more, others less. But, perhaps, the most delicious turned out to be pumpkin and aspic, the recipe of which I am sharing today. It turned out to be so porous, so soft and delicious - no factory bread can compare with it. I strongly recommend everyone to bake such bread at least once. It is prepared very easily - the main thing is that the yeast is fresh. Therefore, even a child can cope with it.

Maria

The author of the recipe

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Composition / ingredients

Servings:

Flour

300

Water

300

Sugar

Vegetable oil

Yeast (high-speed)

0.5

Salt

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 6 g

Fats 2 % 1 g

Carbohydrates 83 % 34 g

168 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 4 h 30 min

Step 1:
Prepare the ingredients. To prepare aspic bread in the oven, we will need: flour, warm water, sugar, salt and dry fast-acting yeast.
Step 2:
Sift the flour into a deep bowl. Add salt, sugar and yeast to the flour.
Step 3:
Mix everything thoroughly so that all the ingredients are evenly distributed. Make a recess in the flour mixture.
Step 4:
Pour warm water into the recess (no more than 37-40 °C otherwise the yeast will die).
Step 5:
Mix everything with a spoon first. Then mix everything with a mixer at low speed until smooth or you can knead with your hands for at least 6 minutes. If there is a planetary mixer with a special hook attachment for the dough, then you can use it. The result should be a fairly liquid and very sticky dough.
Step 6:
Use a silicone spatula to give the dough a rounded shape, collecting it from the edges to the center. Cover the mold with plastic wrap and leave to ferment for 1.5-2 hours in a warm place.
Step 7:
Gather the sprawling dough back to the center of the bowl, trying to release the accumulated air bubbles from it.
Step 8:
Leave to wander under the towel for another 50 minutes. The finished dough should contain a lot of bubbles.
Step 9:
Grease the bread pan with vegetable oil and pour the dough into it.
Step 10:
Leave the dough to melt under the towel for another 25-30 minutes. It is no longer necessary, since the dough is semi-liquid and during the baking process the dough may sink in the middle. To prevent this from happening, keep the proofing should not be longer than 30 minutes.
Step 11:
Bake bread in preheated to 240°In the oven for 10 minutes. Then reduce the temperature to 200 ° C and bake for another 20 minutes.
Step 12:
Remove the finished bread from the mold, wait until it cools down and enjoy its unearthly taste. Bon appetit!