Jellied bread

Step-by-step preparation

Cooking time: 4 hr 30 mins

1. STEP 1

   

   How to bake jellied bread? Prepare all ingredients.

2. STEP 2

   

   Sift the flour into a deep bowl. Add salt, sugar and yeast to the flour. If you don’t have dry yeast, you can use live yeast; you will need 5 grams for cooking. To activate the yeast, you will need to mash it and add warm water, cover it with a towel and leave it in a warm place to rise for a while, and then add it to the flour.

3. STEP 3

   

   Mix everything thoroughly so that all ingredients are evenly distributed. Make a well in the flour mixture.

4. STEP 4

   

   Pour warm water into the well (no more than 37-40°C, otherwise the yeast will die).

5. STEP 5

   

   First, mix everything with a spoon. Then mix everything with a mixer at low speed until smooth, or you can knead by hand for at least 6 minutes. If you have a planetary mixer with a special dough hook attachment, you can use it. The result should be a fairly liquid and very sticky dough. You may need less or more flour, depending on the required consistency of the dough.

6. STEP 6

   

   Using a silicone spatula, press the dough into a round shape, working from the edges to the center. Cover the pan with cling film or a towel and leave to ferment for about 1.5-2 hours in a warm place.

7. STEP 7

   

   Pull the spread dough back towards the center of the bowl, trying to release any accumulated air bubbles.

8. STEP 8

   

   Leave the dough to ferment under the towel for about 50 minutes. The finished dough should contain a lot of bubbles.

9. STEP 9

   

   Grease a bread pan with vegetable oil and pour the dough into it.

10. STEP 10

    

    Leave the dough to prove under a towel for another 25-30 minutes. This is no longer necessary, since the dough is semi-liquid and may sag in the middle during the baking process. To prevent this from happening, keep the proofing for no longer than 30 minutes.

11. STEP 11

    

    Bake the bread in a preheated oven at 240°C for 10 minutes. Then reduce the temperature to 200°C and bake for another 20 minutes. Baking time is approximate, be guided by the features of your oven.

12. STEP 12

    

    Remove the finished bread from the mold, wait until it cools down and enjoy its unearthly taste. Bon appetit!

Comments on the recipe

Alyona

24.11.2023

4.5

I was interested in the author's description of the cooking process. I've never baked bread with such a batter before. When I started cooking, I promised myself that no matter how the process went, I would not deviate from the recipe. She did everything very strictly, even keeping the time on a timer. And I didn’t regret it, the dough was really liquid. I have a rectangular pan measuring 290x163x88 mm, the bread turned out to be short, but the photographs show how porous and airy it turned out. The taste of the bread is neutral, it can be used with jam, sausage, cheese, it suits all tastes. Many thanks to the author for an accessible and detailed description of the entire process and for the excellent bread!