Different bread recipe

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Gizzy bread

This bread, which aims to increase the firmness and flavor of homemade bread, is being forgotten. The reason is that not every home has jizz at all times. Gather the burnt jizz and (sort) it and add it to the dough until it is grainy. Dissolve the salt with the yeast in warm water, add the flour and water piece by piece, knead the dough to a medium-hard consistency, and wrap it up to increase it and take it to a warmer place. You knead most of the dough in the pan, then take it on the board and spread it by hand to a thickness of 1,5 - 2 cm. Place the jizz flat on the face of the dough and roll it out from one edge of the dough. You knead with your palms on both sides of the roll so that the jizz mixes well into the rolled dough, with the right palm moving backwards and the left palm moving forward several times. After that, you will be divided into 150-200 gr. You make a circle-shaped loaf by crushing the balls in the shape of a ball with the fist of the right hand, then with the palms and fingers of both hands. Make the edges 2 - 3 cm thick and the middle 1 cm thick. Beat in the middle of each loaf and bake in the oven until tender. Before serving, take out a little tob and bring it with tea as a standalone dish. Ingredients: 1 kg of flour, 50 g of yeast, 2 cups of water, 300 g of jizza, 2 teaspoons of salt.

Meatloaf

The dough is prepared in the same way as for jizz bread, the difference is that the dough is kneaded with minced meat instead of jizz. To do this, 200 g of meat is minced, sprinkled with 200 g of chopped onion and 0,5 teaspoons of salt. The remaining processes are carried out in practice as described above in Jizzali bread. Ingredients: 1 kg of flour, 50 g of yeast, 2 cups of warm water, 1,5 teaspoons of salt, 200 g of meat, 200 g of onion and 0,5 teaspoons of salt.

Obi bread

Dissolve yeast and salt in warm water in a bowl, add flour and water in small portions and knead the dough to medium hardness. you take away. We knead most of the dough again, making 250-300 gram rolls, giving a lot of dough, making a circle - 2 cm thick at the edges and 0,5 cm in the middle. If you put a fork in the middle of each loaf and cover the face with a tablecloth, it will not bleed and the dough will rise well. After 15 to 20 minutes, moisten the back of the bread and bake it in a preheated oven. The bread turns out very fragrant and delicious due to the heat accumulated on the oven wall and the infrared rays emitted from the charcoal. It is placed whole on a plate on the table and broken down immediately before eating. The dough can be taken according to this recipe, multiplied as needed and baked in any amount of bread. Ingredients: 1 kg flour, 50 g yeast, 2 cups warm water, 2 teaspoons salt.

Milky bread

The method of preparation is the same as for obi bread, only in the recipe the dough is kneaded by adding milk instead of water. Fermented milk can also be used, and mixing dough in hard whey also gives good results. Ingredients: 1 kg of flour, 40 g of yeast, 2 cups warm milk, 1,5 teaspoons of salt.

Patir bread

This bread, which has been handed down from ancient times to the present day, is also considered to be the splendor of the dear guest and the wedding table, symbolizing it. The presence of a patir at the table meant that special preparations were made for hospitality. Making it bigger and closing means it is meant to be consumed by many. Before the wedding, towards the groom - the bridegroom, of course, came wearing a patir. The presence of a patir at the table was a sign of the girl's consent to the wedding. Melt the yeast and salt in the warm milk, add the chilled lamb fat or butter and mix well. Then add a little flour and knead a hard dough, after a long kneading, wrap and leave until it rises in a warmer place. Often 500 gram pieces of dough are cut and made into zucchini. Place each slice on a board, turn it from side to side with your left hand, cut the edge with a knife in your right hand, and cut the top into a line of intersection. You knead the top of these loaves with a fist and then use your fingers to make a loaf the size of a bowl. Let the edges of the bread be 3-4 cm thick and the middle 1 cm. You hit it very hard in the middle and sprinkle a sedan on your face. When you have made a patir out of all the zuvalas, cover your face with a tablecloth and let it rest for 15-20 minutes. During this time, when the oven is heated by heating, you collect the charcoal in the middle, put ashes on it, apply a little moisture to the walls of the oven and the reverse side of the oven, and quickly stick it. In the oven, the water is kept longer than in bread. When the surface of the covered bread hardens a little, you sprinkle water to open the steam and open the face of the charcoal, sometimes steaming by closing the lid of the oven for a while. Its ripeness is determined by the reddening of the surface. After removing it from the oven, rub a piece of unmelted butter on your face in the heat and it will look nice. Ingredients: 1 kg white flour, 1 cup warm milk, 40 g yeast, 150 g melted sheep fat or butter, 2 teaspoons salt, 1 teaspoon sedan to sprinkle on face.

Fat cake

Kneading and baking is the same as pater, but smaller - 150 g of zucchini. Ingredients: 1 kg of white flour, 1 cup of warm milk, 40 g of yeast, 150 g of melted sheep butter, 2 teaspoons of salt and 1 teaspoon of sedan.

Loose bread

It is a kind of ancient bread baked in Tashkent for weddings, holidays and guests' table. Beat the egg with the milk and add salt and melted lard or butter to it. Add flour to this liquid and knead the dough. Roll out the dough, wrap it in a towel and let it rest for 10-15 minutes. Then cut into 200-gram pieces, 1 cm thick, spread evenly on the juva, without embossing the frame. You cut the edges like a gear with a knife, and sometimes you put a flower on your face, sometimes with a pinch and sometimes with a pinch. Grease a cast-iron skillet and put the lochira, bend the edge to match the edge of the pan so that the bread takes the shape of a pan. Preheat the oven to 300 degrees, place the bread in a pan and bake until the surface is golden brown. You can also rub a scrambled egg to make your face shine. When you put it on the table, you bring sugar, bread or fruit to the pan-shaped bread. Ingredients: 1 kg white flour, 1 cup milk, 1 egg, 1 cup melted sheep fat or butter, 2 teaspoons salt.

Folding patir

This type of patir bread has long been prepared for weddings and banquets in rural areas of Bukhara, Kashkadarya, Surkhandarya and oases. The most popular of these is the Karshi layer, which is much larger, 50-60 cm in diameter. You knead the dough in water or milk and wrap it in zuvala. After 12-15 minutes, roll out the dough to a thickness of 1-2 mm using a fork and a rolling pin. put sour cream (butter, mask oil or melted sheep oil) on the surface of the patch and wrap it in a roll - even if you cut it lengthwise with a knife, you will form strips 4 - 5 cm wide. Fold 4 - 5 strips on top of each other, roll (wrap) them in a serpentine and spread them on the board so that they are 1 cm thick. You hit it with a flat chisel and bake it in the oven like any other bread. Ingredients: 1 kg of white flour, 2 cups water, 2 teaspoons of salt, 300 g of sour cream or 200 g of butter to rub on the surface of the dough.

Boiler patir

In Uzbekistan, people who used to raise livestock did not build houses because they did not live in an important place, and they took bread with them and baked it in a pot. This forgotten bread is now revived and will give the dear guest a hearty meal. Melt yeast and salt in warm milk. Then you add the flour piece by piece and wrap it hot to increase your sourdough dough. From the dough, make 500-gram rolls, put them on a board and knead with your palms - flatten to make a patir with a thickness of 1,5 - 2 cm. The surface of this patir is not cracked and the border is not thickened like other breads. Heat the pot dry and put it in a flat pan so that it comes in the shape of a pot. If you stir it with your hands and rub it on the walls of the hot pot, one side will harden, then you will turn it and rub the other side against the wall of the pot and fry it over medium heat. A bowl-shaped loaf of bread is formed. you turn the charcoal taffeta to absorb more and cook completely. When you put it on the table, you put butter in it. It is broken on one side and dipped in butter and eaten. Ingredients: 1 kg white flour, 2 cups warm milk, 1,5 teaspoons salt, 30gr. yeast, 200gr. butter '.