Bread with lard (bread maker)

Bread with lard (bread maker)

Category: Yeast bread

Ingredients
Rye flour Nastyusha (sifted)	170 g
Wheat flour Sokolnicheskaya (sieved)	270 g
Boiled water room. temperature	230 ml
Fine salt (not iodized)	1.5 tsp.
Liquid mountain honey (depending on the type of honey, control the amount of flour)	1 tbsp. l.
Olive oil	2 tbsp. l.
Dry yeast SAF Levure (soaked in water mixed with honey)	1.5 tsp.
Sour kefir room temperature	70 ml
Garlic	2 prongs
Dry greens (Bunch from Maggi)	1 tsp
White pepper (dry seasoning)	1/3 tsp
On the whistle:
Crushed cardamom in a mortar (since it quickly disappears, put it on the whistle - this way there is more aroma)	0.5 tsp
Chopped peppers (white, red black, green) (grinded in a mortar)	1 tsp
Very minced lard	handful

Cooking method

• Knead all the whistle components together before putting the dry ingredients in the bucket. Flour naturally sifted, first stir the honey with water so that the honey dissolves better, then add oil.
• The gingerbread man turned out so clever. Garlic flopped 2 large teeth - I decided to take a chance (although there is also a dry one). Kolob played hard at football, did not bother anyone. On the whistle, I added lard mixed with coriander and garlic, ground in a mortar. A good handful. Mamo asked to put more, I did not argue.
• At these proportions, nothing else was added, neither flour nor water. It turned out to be touchy) From one side where I touched with a spatula during the experiment for stickiness - it cracked a little. You don't need to touch it) after baking, I left it in a bucket for 15 minutes, did not turn off the stove.

Note

(I cut off the crust from the bacon before laying it on the whistle so that it would be convenient for parents to chew - elderly people ..) I would have made myself with the skin, but this is next time.
Very tasty, all baked, the taste is interesting, it can be used with soups, as a snack. Cardamom is not felt clearly, and the thought of Borodinsky or its type does not arise. We all liked it. The garlic is felt as it is, the bacon peeps out in the photo - see for yourself. While walking for the camera, dad pecked at bacon from above .. Titmouse mlyn Didn't wait long for it to cool down - I photographed it five minutes later as I took it out of the bucket.
It is absolutely certain that I will bake such bread more than once.
I photographed a sliced ​​piece of bread by weight - you can see how airy the structure of the soft bread is. Long live hurray, I'm happy with the experiment. Next time I will mix kefir with beer. And unsubscribe.
I wish you all Bon appetit.

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There were questions about the amount of bacon ... I put 1/2 - 1/3 cup))) I did not measure in grams. Next time I will put more) and measure in grams) And then I will write in lobules, what if someone has a thread of fat like 45 paw size))

Beautyaaa !!!
And why was the saf levure yeast used, and if the saf moment?
What is the model of the bread machine? (read the post carefully, but did not see it ... maybe I missed it) ...

I saw similar bread in Belarus, only it was a little darker, probably there was more rye flour in it. At first it seemed to me wonderful that the bacon was in slices, and then they gave it to try, it turned out very tasty. Somehow I'll try to make such a bread according to this recipe - I think it will be no worse than the Belarusian one!

Beautyaaa !!!
And why was the saf levure yeast used, and if the saf moment?
What is the model of the bread machine? (I read the post carefully, but did not see it ... maybe I missed it) ...

Yeast 🔗 I have no experience with others yet, I am an experimental beginner
Bread Maker Personal message (Online) Alaska-ВМ2600 🔗

I saw similar bread in Belarus, only it was a little darker, probably there was more rye flour in it. At first it seemed to me wonderful that the bacon was in slices, and then they gave it to try, it turned out very tasty. Somehow I'll try to make such a bread according to this recipe - I think it will be no worse than the Belarusian one!

Since I bake for less than a week and the experience is small, I did not dare to add more rye. In the future I want to make black bread with bacon, but since the family approved this bread and I am an experimenter, I will simply go to my black one by constantly decreasing wheat and increasing rye and see how it turns out and how it differs.
I cut the bacon finely: the parents are elderly, and I really want the parents to be happy and the bread does not cause them any inconvenience. They are conservatives, unlike me. For myself, I would make it larger: 1cm * 1cm, and not even smaller. I think that since lard will be larger in pieces, then 1/2 tsp is possible. white pepper and not 1/3.

Today, unexpectedly, another plus has opened up: I collected food for my husband at work, made sandwiches with such bread. He called today, a spicy lover, and says that bread has a plus: now he will not take extra garlic. Great: at work, the smell of garlic is not welcome.
By the way, try to play with the amount of old kefir - I only had 70 ml of old kefir. I think it will work in half, too, the main thing is that the total volume is 300.

Beautyaaa !!!
And why was the saf levure yeast used, and if the saf moment?
What is the model of the bread machine? (I read the post carefully, but did not see it ... maybe I missed it) ...

made with saf instant, it turned out even better. instead of lard, I took the fried pieces of meat in a slow cooker, blotted the meat on napkins while it was hot, cooled down, and threw it into the bread. och great

I have already invented one more perversion - I'll try, publish it. I tried to mix sour cream with dark beer for bread - great. The main thing is that parents do not know what bread is made of - otherwise they would have thought to eat it or not)))

I wanted to bake this bread and thought ...;) Maybe I'm stupid to ask: which lard - fresh or salty?

Better smoked I had salted and smoked - baked different, better smoked.

Bread ... bacon ... garlic
- Yes, it's just "mriya shirogo ukrayntsya".
Thanks for the recipe idea. Weekend baking - dough structure, taste - awesome. Unfortunately, I cannot insert a photo, the computer swears that the volume of the attachment is large. But definitely - you need to bake. Next time I'll go there for some more dill.

there were no breads kneaded in a bread maker with peas of pepper, I poured a teaspoon of ground and replaced the garlic with dry ... I don’t like fresh in the bread, I also put 2 teaspoons of dried tomatoes, well, parsley with dill ... I’m sitting sniffing a rosette with this potion, with crazy, what a scent! Then I'll put the cardamom separately. tell me, is the bread not too spicy from so much pepper? brains do not boil?

[Shurshun]

ShurshunI baked your bread, The dream of a real Ukrainian did not work! The roof collapsed, the bread turned out to be very fatty and heavy. Of course we love bacon, but something is wrong here, maybe I threw a lot of bacon or chopped it a little, I don't know. There hasn't been such a failed roof yet.That means it's not destiny

What a pity ... a lot of fat - just say. You are just a true Ukrainian. You have not regretted your loved one

[Shurshun]

There were questions about the amount of bacon ... I put 1/2 - 1/3 cup))) I did not measure in grams. Next time I will put more) and measure in grams) And then I will write in lobules, what if someone has a thread of fat like 45 paw size))

Shurshun, I'm still waiting for the amount of bacon in grams, otherwise I am also Ukrainian, like sazalexter I can put in lard from my heart and spoil everything.

Baked bread with lard according to the standard white bread recipe.How many grams of bacon I put, I won't say, by eye, but a lot, and not bacon, but fresh meat stalk, cut into long transverse thin slices. Not into the dispenser, but directly into the bucket, since the entire string did not fit into the dispenser. The bread went up just classically, it turned out to be very fragrant and tasty.

Put lard / poop from the heart, as much as you like, but not more than the weight of the water required according to the recipe, since the trick is that there is a lot of liquid in the lard (or poop) itself (up to 90%), which, when kneaded and baked, will go into dough - that is, the amount of water in the recipe for such a bread needs to be significantly adjusted downward.
It is imperative to cut off the skin from the bacon / poop, since during baking it is very baked and hardened, and there is every chance of breaking teeth.
If the bacon / bacon is salted, then be sure to reduce the amount of salt, until it is excluded, otherwise the bread will not rise well. Well, a spoonful of gluten will not be superfluous, although this is not necessary.

And everything will work out for you

I baked bread with bacon. It turned out to be very neat, tasty, although not high. The crust is even, everything is fine
I measured the bacon in handfuls, that is, cut it into rather large pieces so that a decent handful was obtained, weighed - 45 grams. Garlic put 2 large cloves. I think that it is possible to reduce the amount, because the garlic spirit hovers around the apartment inexorably I put White pepper as indicated in the recipe - 1/2 tsp., But a mixture of peppers (white, red black, green) I have one teaspoon (like indicated in the recipe) did not dare to put it. I limited myself to three turns of the "4 peppers" mill and turned out to be right - and without that it turned out to be sharp. I will bake it again, but taking into account the decrease in the amount of garlic.

[Four quarters,]

I baked bread with bacon. It turned out to be very neat, tasty, although not high.

Garlic put 2 large heads. I think that it is possible to reduce the amount, because the garlic spirit hovers around the apartment inexorably

I will bake it again, but taking into account the decrease in the amount of garlic.

Four quarters, Yes, you have increased the amount of garlic: instead of 2 cloves (according to the recipe), put 2 heads!

If the next time there is less garlic, then the bread will be higher, because garlic inhibits the yeast.

Oh, what I am writing ... Thank you for paying attention. Of course, I put 2 large cloves of garlic, not two heads. Now I have corrected this inaccuracy in the first post. And the bread, though low, is tasty. I will consider my mistakes next time.

And I baked this bread, the taste and smell of cardamom completely discouraged my appetite. In my opinion, it is superfluous here, although I put quite a bit and the family refused to eat bread. I had to feed the birds ...

It all tastes good, I put the cardamom a little weathered (I lay there until I thought of using it) so the birds don't get my bread I tried to put horse sausage instead of bacon. Mnyams. Liked it even more. But since there is little sausage and I have a lot of lard, I fry a little lard with red pepper, and cool it into bread. Feast and not bread But still more addiction to other bread: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9518.0

I agree that there are no comrades in taste and color. I really like the aroma of cardamom in sweet pastries, I also treat garlic very well, but all together gave some amber ... Apparently this is simply not our combination.
I also bake bread with raw smoked sausage and garlic, I really like it.

On the whistle:
• Cardamom, chopped in a mortar, 0.5 tsp. (since it quickly disappears, put it on the whistle - this way there is more aroma)
• Chopped pepper (white, red black, green) 1 tsp. (grinded in a mortar)
• A very chopped handful of bacon (I cut off the crust of bacon before laying it on the whistle so that it was convenient for parents to chew - elderly people ..) I would make myself with the skin, but this next time.

Maybe I’ll ask a stupid question ... What does “on the whistle” mean?

For those stoves where there is no dispenser, in the middle of the batch, a sound signal is emitted, for example, my stove beeps.This means you have to come up, open the lid and pour what you need. On the forum it is called "on the whistle", and then "on the squeak" as it does not sound.

Sometimes we also write "on signal".

For those stoves where there is no dispenser, in the middle of the batch, a sound signal is emitted, for example, my stove beeps. This means you have to come up, open the lid and pour what you need. On the forum it is called "on the whistle", and then "on the squeak" as it does not sound.

And I like it better "by squeak" Only now I have a new question. What is a dispenser? I fall asleep in my stove, turn on the program and that's it. Well, except that if along the way there is a need to add flour to the bun, then I open it and add it.

"give by squeak" is some kind of self-defense program :)

"give by squeak" is some kind of self-defense program :)

A dispenser is such a box, everything is loaded into it, and then during the program it opens and everything spills out by itself.

A dispenser is such a box, everything is loaded into it, and then during the program it opens and everything spills out by itself.

That is, as I understand it, the point is that there are products (in this case, lard with garlic) that can be added only when the dough has already been kneaded?

P. S. Thank you for the explanation and patience)))

Yes, raisins, nuts are also related to such products, they are then added in the middle of the batch, but lard and garlic, I see, our people add when they want both at the beginning of the batch and in the middle.
For example, I am not a fan of any additives, I prefer only coriander and cumin. I buy coriander with peas and rub in a mortar just before throwing it into the stove at the "signal".
But lately I've been thinking ... maybe I can try it with lard and garlic .... who knows, or maybe I like it?

And you ask, do not hesitate ... we are all like that, we ask, we study, for this we have gathered

Shurshun, thank you very much for the recipe. I baked for my and my husband's birthday, which was celebrated with friends in the sauna - with beer I went with a bang !!! And the children trampled without beer !!! I put not bacon, but greaves, about a handful and a half, two cloves of garlic through a press, fresh finely chopped parsley. I put sunflower oil and not 2 spoons, but one. True, the bread did not have a roof, but "hostile vortices", but after cutting into slices, no one noticed anything.

And this is he in the context

I will definitely cook it again, especially since greaves are languishing in the refrigerator and I finally found a use for them! I wonder how much you can increase the amount of garlic so as not to harm the yeast? I would have liked more garlic flavor. Thanks again!!!

I'm glad you liked the bread To increase the garlic flavor, put the bread in a bag with cloves of garlic after cooling down ... the smell will be ....

You're welcome https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9219.0 and here's another idea

Baked bread with lard according to the standard white bread recipe. How many grams of bacon I put, I won't say, by eye, but a lot ...

Lot? How much is this? 100 or 200 or 300gr?
Was the meat hot smoked?
Can you get a more precise recipe?

Put lard / poop from the heart, as much as you like, but not more than the weight of the water required according to the recipe, since the trick is that there is a lot of liquid in the lard (or poop) itself (up to 90%), which, when kneaded and baked, will go into dough - that is, the amount of water in the recipe for such a bread needs to be significantly adjusted downward.

Without waiting for an answer, I baked bread with underwire today.

Here is the prescription:
White flour -500g.
Dry yeast - 1.5 hours l
Salt - 1.5 tsp.
Sugar 2h. l
water 330ml
Undercape of the mountains. smoking,
cut into strips against fibers - 200g
Program - basic = 4 hours.
Size- L
The crust is medium.

I pledged everything at once.
The gingerbread man was excellent.
Didn't add or subtract anything in the process.
Smells like hot ham sandwiches.

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I have made this bread twice already. I don't have time to take a picture ...Very tasty! I don't put greens and peppers, smoked bacon - a full dispenser.