Wheat bread with chicken liver (bread maker)

[So, dear bakers, I present to you hardcore !!! You could say a thriller of the bakery business!]

Wheat bread with chicken liver (bread maker)

Category: Yeast bread

Ingredients
Vegetable oil	2 tbsp. spoons
Beaten liver with water	330 ml
Salt	3 (!) Tsp
Sugar	1 tbsp. the spoon
Wheat flour	600 grams
Dried onions	4 tbsp. spoons

Cooking method

• First, about the liquid component. About 250-300 grams of raw chicken and warm liver were taken and beat with a blender until the consistency of a delicate puree. Then water is poured so that the volume is 330 ml (I want to say that somewhere here I gave a blunder - then I had to add a lot of flour above the specified below directly during the kneading process)
  
• I poured 30 grams of warm water into a glass, put a teaspoon of sugar and flour and 1.5 teaspoons of yeast. And he waited for a high foam cap. Poured on top.
  
• 
  
• Now the question arose about choosing a program. I didn't like any of the 12 programs offered. And with a cry - oh, come what may! - I chose the White bread program. The process has begun. As I said above, there was a lot of moisture in the mixture, and I had to add flour.
  
• When the kneading stage was over, and the oven began to bake, I looked inside and saw that the bun didn’t move a bit and didn’t increase in size - as it was dense, like the ball, it remained. I was only pleased with the color - dark orange. "Fig would be with him," I thought and ... turned off the stove. And after 40 minutes he dropped in, without much hope.
  
• The bucket had quite tolerably rising dough.
  
• And I turned on the oven for 1 hour of baking ... The smell was, I tell you !!! The cat just went crazy, not understanding what was going on there !!! And even the whole next day in the apartment there was this smell of well-fried liver with onions ... 15 minutes before the end of the process, the top was greased with olive oil. The bread turned out to be not quite an ideal shape, its difficult baking stage could be seen on the roof that was slightly torn off from one side. Onion blotches are visible on the cut, but the liver visually manifests itself only in the brown color of the product.
  

Note

So, dear bakers, I present to you hardcore !!! You could say a thriller of the bakery business!
Preamble: I had been hatching the idea of ​​baking bread with ingredients of animal origin for a long time - three or four days, and did not know how to approach this. And so, having decided (by the way, absolutely, I think, rightly) that liver, and even chicken, is a delicate, delicious (albeit liver) product and surprisingly quickly prepared, I opted for it.
I want to say that the process described below did not fit into any of the bread-making programs for me, and I baked my supermonstric on pure intuition, but it was worth it, believe me! However, I will tell you about the taste at the end. thriller process descriptions ...
You can eat it just like that, without anything, having the full feeling that you are eating a sandwich or pie with liver and fried onions.
And also a little hooliganism I gave a slice of ready-to-eat bread to a sniff of a cat who had lost all hope and was getting ready for sleep. His sleep disappeared again (for 2 hours), he rushed to the kitchen ... and ate a half slice of bread until it dawned on him that he was eating something wrong!

Here!

chicken liver 210 g (net weight - without films, fat, etc.)
fresh yeast 10 gr
milk 50 ml + 15 ml = 65 ml
apple 50 g (net weight - without peel and core)
sugar 1 table. the spoon
salt 2 tsp spoons
flour 420 gr
semolina 50 gr
vegetable oil 2 table. spoons
fried dry onions 4 tablespoons. spoons

Grind yeast with sugar, dilute with milk, pour into a bucket of HP. Grate the apple on a fine grater directly into the bucket. Next - chicken liver puréed with a blender. Pour in flour, semolina, salt, add oil.
The gingerbread man is ordinary.
"White bread" mode -3 hours 50 minutes. The crust is light.
I turned off HP 20 minutes earlier, the bread was ready.

You won't eat such bread every day, the taste, of course, is specific. But when you want something "like", very much even!
For me, the most surprising thing was that my husband, who does not take a liver in his mouth, ate bread with great pleasure and did not understand that his hated product was present in the bread. And I didn’t "use drugs".

BBW !!!
Why apple?

To rise better and not stale for a long time.

I also decided to try it for fun. Nobody appreciated the joke, including the cat. The latter said with all his appearance: "You are a fool, boatswain ... and your jokes are stupid." The smell that spread throughout the apartment when this bread cooled, forced me to tie it in a bag and take it to the balcony. I'll feed the dogs in the yard or ducks on the river.

In general, such bread is very much an amateur.

I want to try this bread. But the husband said that he would not eat with a raw liver (it would not be baked). Have you tried to lay down boiled or fried liver?

[Ryzha]

Ryzha, liver is actually a delicate product, and chicken, in general, is the most delicate! Even in its natural form, the liver cannot be cooked for a long time, it becomes tough and loses its taste (for example, you need to fry beef for literally three minutes on each side of the slice, and chicken is cooked for several minutes). Theoretically (since I have not baked this yet), the baking time and temperature of the bread will be more than enough for the liver, and even more so chopped, to bake.

Ah, men are men! Life is not sweet without meat!
There are not many of them (men) on our forum, but how to set out you will download. And the idea

Yesterday I baked this bread (with clarifications from Stеrn), everything in it was baked. I liked the taste, however, not for everyday use. And for a change, very much even