Bread brick on the recipe of the seller from the bakery of the USSR

Bread-brick few of us brought home as a child. Too tempting was his crispy crust and fragrant pulp inside. Of course, now in stores you can find a lot of variations on its theme, and yet sometimes you want to try it again. If you’ve had this desire for a long time, why not bake one or two loaves?

Cooking bread has always seemed to me one of the most difficult culinary maneuvers. As a child, when my grandmother was baking bread, I enjoyed watching what seemed like magic at the time. Now, in the midst of multicookers, bakers and the Internet, the element of magic is a little lost.



And yet, preparing a particular dish, we add an ingredient there, which no one will tell you about on the Internet. It is the love we feel for the one we prepare. Love for your husband, parents, children, or even yourself.



Let's make this bread according to the recipe and don't forget to add a little love!

Ingredients for opar

• 350g of premium wheat flour
• 6g pressed yeast
• 200 ml of water
• 1 tsp sugar

Test ingredients

• 560g opar
• 6g salt
• 140 ml of water
• 150g high quality wheat flour

Preparation

1. Pour 200 ml of water into a container and add 6 g of pressed yeast to it. Stir everything well and add a teaspoon of sugar without a slide. In the same container, soak 350 g of flour in several receptions. Opara should be thick and dense.
   
   
   
   
2. Opara turns out to be similar to dough for dumplings. It must be thoroughly kneaded and covered with film on top. Now you can leave the poop for 5 hours to ferment and get up.
   
   
   
   
3. In a separate container solution in water 6 g of salt. Then add salt water to the pool. With a mixer, mix water and steam, gradually adding flour.
   
   
   
   
4. Lubricate the rectangular form for bread with vegetable oil and put dough in it. Save it for 40 minutes to unload.
   
   
   
   
5. Warm the oven to 200 degrees. The first 15 minutes do not need to change the temperature, then lower the temperature to 190 and bake another half an hour. Such a transition will give a beautiful crispy crust.
   
   
   
   

Sometimes Soviet times are idealized by us because of specific things. It may not have been all that simple and joyful, but that’s when many of us spent our childhood. We often remember our childish carelessness, so we think that time was better than now.



You can't go back to your old days, and you probably shouldn't. But treat yourself to those little things that impressed you in the past. We hope that this bread will awaken in you the same feelings that you felt a long time ago.