You can save time by buying a hot loaf of bread on the way home, but saving time on your health and slim figure is not a good idea. Try spending a month with fresh homemade bread, choosing one of the simplest step-by-step recipes for making it, and you will no longer want to go to the bakery for it.
Step-by-step recipes for homemade bread - basic technological principles
In order for the dough to always succeed, it is important to remember once and for all the biochemical processes that occur with it during the cooking process, to determine those moments when something can be changed in the technology of making homemade bread, and which points in the recipe must be followed strictly step by step, like indicated.
Let's start with the fact that the dough does not like to be rushed. It is thoroughly mixed. This is done so that the flour gluten dissolves well in the liquid part and becomes elastic.
Protein “threads”, connecting with each other, hold gas bubbles formed by yeast during the processing of sugar and carbohydrates contained in flour - the dough rises thanks to these bubbles.
The second important point: fermentation is an enzymatic process. Yeast is added to the dough not only for the sake of creating bubbles! But most housewives forget about this and try to save time by choosing the fastest recipe for making homemade bread or other baked goods. In a well-fermented dough, useful acids are formed, converted from carbohydrates, which are the main problem in the fight against excess calories and kilograms.
Don't rush the dough. Try to cook sourdough bread - it is healthier and tastier.
Classic homemade bread recipe: step-by-step preparation
Ingredients:
Wheat flour (1 grade) 900 g
Instant yeast 11 g
Granulated sugar 40 g
Water 450-500 ml
Vegetable oil 60 g
Preparation:
Making soft and fluffy homemade bread according to the classic recipe is very simple if you follow the step-by-step instructions.
1. Heat water to room temperature and dissolve yeast and sugar in it, add a glass of flour and mix well. Place the dough in a warm place.
The optimal temperature for yeast is 20-25°C. The mixture should double in size and bubbles will appear on the surface. The time it takes to dissolve the yeast depends on its freshness and the temperature of the water and air in the room. Be sure to add sugar and flour to the dough, because the yeast needs nutrition. To make the mass increase in volume faster, add a little oil: the oil film will retain gas bubbles - a product of yeast processing, which will make the rise faster. But don’t get carried away, because the oil film will also block the access to oxygen, which is also necessary for yeast, like all living organisms.
2. Sift the flour and gradually add it to the liquid, slowly kneading the dough. At this stage, it is very important to monitor the density of the dough and the uniform distribution of flour. When it stops spreading, transfer it to a table sprinkled with flour and continue kneading. The finished bread dough should be elastic, smooth, without lumps and easily come off your hands.
Flour, depending on a number of objective factors, has different moisture content, so it is necessary to regulate its amount when adding it to the dough. Here it is important to focus not on the quantity indicated in the recipe, but on tactile sensations, since it is extremely difficult to determine the moisture content of flour at home.
The density of the dough for homemade bread should be very high. It will become softer and fluffier after proofing twice, but immediately after kneading it should look like dumpling dough.
3. Place the dough back into the bowl, cover with a towel or cling film to prevent it from drying out, and leave to rise for 1-2 hours in a warm place. After time has passed, when the dough has increased significantly in size, knead it. This will release the carbon dioxide that has accumulated during this time. Cover the dough again and let it rest. The dough will double in size again.
4. You can start forming the loaves. The total mass of dough for homemade bread, according to the recipe, will be approximately 1.4 kg. The average weight of one loaf is 400-450 g. That is, if you divide 1.4 kg by 450 g (the weight of the finished bread), you get 3 loaves. There is still 100 g of dough left - divide this piece into 3 parts. That is, the raw mass of each loaf will be 483 g.
Keep in mind that after baking, the weight of the bread will decrease by 10-15% due to evaporation of moisture. The weight of the finished bread with the specified loading will be 400-422 g, under normal baking conditions. It is not advisable to form larger loaves, as this will increase the baking time, and it will be difficult to ensure uniform baking: a large loaf may remain unbaked inside and burn on top.
5. For the hearth bread, form loaves on a floured table, rolling them into tight balls; for pan bread, the dough may be less dense, since it is baked in molds, and therefore retains the desired shape without spreading during baking.
6. Shape the dough into a ball and place on a baking sheet. Leave to rise for 30-40 minutes, covered with a napkin (not film!)
7. Before placing in the oven, semi-finished products can be greased with vegetable oil to give the bread a beautiful look. If desired, you can decorate the surface with mesh-shaped cuts: use a very thin blade for this. The depth of the cuts should be at least 1.5 cm.
8. Preheat the oven to 180°C Baking time at this temperature is approximately 25-30 minutes for pan bread, for hearth bread - 18-20 minutes. You can check the readiness with a match - pierce the bread in the middle; if it is ready, it will remain dry.
Do not open the oven until a light crust forms on the surface of the loaves to prevent the dough from settling due to a sudden change in temperature.
9. Remove the finished bread from the oven and brush with vegetable oil again until it looks shiny. Do not place it in plastic or wrap it until it cools down - place it on a wooden surface and cover with a towel for 5-10 minutes.
Step-by-step recipe for homemade wheat-rye bread
In the old days, rye bread was considered unworthy of nobles and was baked only by peasants, but today the situation has changed dramatically. The beneficial properties of rye flour are appreciated, and if you prepare bread at home, following a step-by-step recipe, it will be even healthier and tastier.
Ingredients:
Rye flour 700 g
Wheat flour 350 g
Dark beer 400 ml
Purified water 200 ml
Brown sugar 4 tbsp. l.
Salt 2 tbsp. l.
Gluten 2 tbsp. l.
Preparation
1. Start preparing the starter. Pour 3 teaspoons of rye flour into a liter jar, heat 30 ml of water to 35°C, add to the flour, and mix well. Cover the jar with cling film or a lid and leave it on the counter overnight. Make several holes in the lid or do not close it too tightly to allow air to enter. After a day, add 40 g of flour and water to the jar again, and let it sit for the same amount. The next day, mix 70 g of flour and 70 ml of water and also leave to ferment on the table. After this time, place the jar in the refrigerator and add two teaspoons of flour and 20 ml of water for three days. To save time, you can use ready-made sourdough, but it will not give the bread such a rich aroma and taste as homemade.
2. Rinse the raisins, add hot water and leave to soak.
3. Mix the remaining rye flour with the wheat flour and gluten, sift through a sieve into a large bowl and make a well in the middle. When using gluten, always adhere to clear proportions (for 3 cups of flour you need 15 ml of gluten). Too much or too little gluten in the dough can spoil the bread.
4. Add 1.5 cups of starter, sugar, salt and beer to the flour mixture. Add raisins, drain the water, knead the dough until smooth. Make sure there are no lumps left and the flour is incorporated completely. When the dough becomes thick, transfer it from the bowl to the table - this will make it much easier to work with. While kneading, lubricate your hands and work surface with oil.
Before kneading, warm the starter and beer to room temperature to help the dough rise better.
5. Return the dough to the bowl and cover with cling film or a towel. Place in a warm place overnight.
6. When it rises, shape it into an oval shape and sprinkle with cumin. Grease a baking sheet with oil using a brush or napkin and place the loaf on it. Let the dough proof for half an hour.
7. Preheat the oven to 190-200°C and bake the bread for about 45 minutes. You can check the readiness of the baked goods by piercing it with a match - if it is not wet, the bread is ready. Place the hot bread on a wire rack or wooden surface.
Step-by-step homemade bread recipes - useful tips and tricks
Homemade bread tastes better and is healthier. To always have a fresh and hot bun for breakfast, of course, you can use a modern bread maker. But it’s not for nothing that since time immemorial a special attitude has developed towards bread - you need to knead the dough with your hands in order to feel it. It will turn out well - not immediately, but the skill will definitely come.
In the evening, prepare the yeast starter in a deep bowl so that it doesn’t “run away” onto the table overnight. To do this, pour warm water into a bowl, add sugar, yeast and a quarter of the flour required by the recipe. Cover the container and leave it on the table overnight. In 7-8 hours, the yeast will process all the flour and sugar. In the morning, add the rest of the flour, knead the dough, and to speed up the rising process, move it closer to the heating devices. Here you can even use a multicooker or bread maker by setting the temperature to 22°C.
The first secret is that the dough prepared in this way will rise very quickly while breakfast is being prepared, and after 45-50 minutes a fresh, aromatic loaf will lie on the table - over time, this skill will be practiced to the point of automaticity, and making homemade bread will no longer be possible. seem complicated - each stage of the proven recipe will be verified step by step!
The second secret: yeast, having fermented well overnight, forms useful enzymes in the starter that are necessary for the body. After all, flour products are harmful to the figure only because flour contains a large amount of carbohydrates. Rapid preparation of the dough does not allow the yeast to process carbohydrates and form enzymes. Bread with sourness is very healthy.
Baked goods prepared with your own hands at home are highly valued. Thus, freshly baked bread, exuding a unique aroma, already stimulates the appetite by its very appearance. Modern housewives are returning to traditions and prefer to cook homemade bread in the oven using dry yeast.
Benefits of homemade bread
Baking production technology often involves the addition of various preservatives. The store-bought product contains dextrose, soy flour, vegetable fat, vinegar, wheat protein, emulsifiers and food additives. This allows the manufacturer to improve the appearance and taste of the finished product and extend its shelf life. It is also possible to use low grade grain. These factors significantly reduce the beneficial qualities of store-bought bread.
Homemade baked goods have an unsurpassed taste. It's inexpensive and useful. Anyone can master the skill of making bread. Having acquired some skills in working with dough, you will be able to constantly delight your household with the most delicious and healthy bread. You can also experiment with different recipes by adding interesting ingredients.
What do you need to make delicious homemade bread?
In the old days, bread was baked in an oven. Today, many housewives have bread machines and multicookers in which they can quickly prepare it. Now we will learn how to make delicious bread, even without such special devices, using a regular electric or gas oven.
Every housewife has devices for baking bread at home. Otherwise, they can always be purchased at any supermarket. In order to bring to life a recipe for delicious bread in the oven, you will need the following kitchen utensils:
- a large bowl in which it will be convenient to knead the dough;
- a wooden spoon or a special spatula for kneading the dough;
- baking dish (with thick walls and high sides);
- cling film to cover the dough (you can use a cloth napkin or a small towel).
The main ingredient for preparing the dish is yeast. The result of our efforts depends on their quality. The use of yeast makes the dough fermentation process fast and stable.
Types of dry yeast
Dry yeast (granulated) comes in two types:
- Active or sponge. They look like small balls. Yeast must be diluted in water, whey, milk until completely dissolved or a “cap” of foam is obtained.
- Unpaired. They look like a light brown powder. This product is used for baking quick bread. Yeast is simply mixed with flour and other ingredients.
Rye bread
There are many recipes for homemade bread with dry yeast that even a beginner can quickly prepare. Rye is considered one of the most useful, as it contains a lot of useful substances. Compared to wheat flour, rye flour contains more valuable microelements such as potassium, magnesium and iron.
For preparation you will need the following components:
- dry yeast - 2 teaspoons;
- rye flour - 5 glasses;
- water - 400 ml;
- salt - 2 teaspoons;
- refined sunflower oil.
Recipe step by step
Let's look at preparing the dish step by step:
- using a sieve.
- Add water, yeast and salt. The result was a dough made with dry yeast for bread.
- Knead the dough thoroughly and, covering it with cling film, place it in the refrigerator for 15 hours. The dough should increase approximately one and a half times.
- Remove the dough from the refrigerator and place it on a floured counter.
- Spread the dough by folding it overlapping on four sides. You should have a five-layer cake.
- Lightly flour the dough and leave it to proof on the counter, covered with a towel.
- grease with vegetable oil and place it in an oven preheated to 250 °C for 5 minutes.
- Carefully transfer the dough into a floured pan. Put it in the oven.
- Bake for 40 minutes. Homemade bread in the oven with dry yeast is ready!
White bread
To prepare wheat bread with dry yeast in the oven, you will need simple ingredients. This:
- wheat flour - 600 g;
- water - 400 ml;
- dry yeast - 1.5 teaspoons;
- sugar - 1 tablespoon;
- salt - 1 teaspoon;
- vegetable oil - 2 tablespoons.
Recipe step by step
The oven contains the following steps:
- Pour water into a bowl, dissolve yeast and sugar in it. Add salt and sifted flour.
- Using a spoon, mix the mixture thoroughly. The flour should absorb all the water. Leave the dough for 5 minutes.
- Pour in vegetable oil and continue kneading. When the dough becomes elastic and stops sticking, leave it in a warm place for 4 minutes. Now you should knead it again. Then let him come again. Knead the dough again.
- Place the resulting ball into a baking dish. Leave it to come up one last time.
- When the dough has doubled in size, brush it with egg yolk or milk.
- Send the future bread to bake for 50 minutes in an oven preheated to 180°C.
Features of preparing dough
Experienced housewives advise taking the preparation of dough very seriously:
- Water for the dough should be heated to 35-40°C. Maintaining the temperature is an important condition. In cold water, yeast bacteria will not multiply, but in too hot water, they will die.
- Don't add all the flour at once. First, dissolve dry yeast, salt, sugar and a few tablespoons of flour in water. Stir the mixture with a whisk until the lumps disappear completely. The solution should have the consistency of liquid sour cream.
- Add the remaining flour to the water, but not vice versa. This will allow you to adjust it to the amount of liquid and not increase the volume of the finished dough by adding additional water.
- Dough made with dry yeast does not like drafts or loud sounds.
- The readiness of the dough will be indicated by its appearance: it should increase significantly in volume and become covered with bubbles.
How to knead the dough?
This question often arises among beginners. After all, this is the first time they are preparing homemade bread in the oven with dry yeast. Therefore, let us dwell on this stage of preparation in more detail.
- Wash your hands before kneading the dough. Kneading involves working with bare hands. Before touching the dough, remove all decorations from your fingers.
- Gather the dough into a pile. When you first touch it, it will have a fairly sticky consistency that will be difficult to pull together. Work with the mass, pressing and gradually creating a spherical shape. This should be done until the dough becomes homogeneous and stops sticking to your hands. If stickiness remains, sprinkle the mixture with flour, stirring it gently.
- Kneading. Gently push the dough forward by pressing your palms into it. “Hit” until it begins to spring back. Usually 10 minutes is enough. The kneading process should be rhythmic, not too slow. After this treatment, the dough will completely get rid of lumps and stickiness. Its surface will become smooth, shiny, and its consistency will be elastic.
- Test form. Now you should check whether the dough holds its shape. Roll it into a ball and leave it on your workbench. The shape of the dough after such manipulations should remain unchanged. Poke him with your finger. If the dough is ready, it will return to the shape of a ball.
The quality of the baked goods depends on the kneading. If done correctly, the prepared bread will be soft and have a beautiful crispy crust. If the dough has not been kneaded thoroughly, the product will end up flat with a hard, dense texture.
Cooking secrets
To make delicious bread, you should follow these helpful tips.
- Before kneading the dough, sift the flour through a sieve. This will fill it with oxygen and give the dough a porous structure. The baked goods will turn out fluffy and light.
- To avoid lumps in the dough, all ingredients should be added to the flour.
- At the initial stage, the dough must be kneaded in a bowl with a spoon. When it begins to separate from the container, kneading should be done by hand. Place the mixture on a table previously sprinkled with flour.
- To make the dough rise, that is, increase in volume, cover it with a towel and place it in a warm place. You can significantly speed up this process if you insert several straws into the future bread.
- Do not place the dough in a draft.
- The dough will increase in volume several times if you remove any air bubbles by kneading it a little with your hands.
- After the dough is placed in a baking dish, you should put it in a warm place for 20 minutes. The product will become even more magnificent.
- The future bread must be placed in the oven, preheated to the required temperature.
- A regular toothpick will help determine readiness. If it remains clean after piercing the product, then it is ready.
No one can resist the fluffy, tender crumb of bread with a thin golden crust. It is impossible to overestimate the taste and aroma of baked goods. Homemade bread with dry yeast is prepared quickly in the oven, and the result exceeds all expectations.
To make delicious bread, you don’t need to buy special equipment; it can be easily prepared in the oven. You can purchase a baking pan or shape it into a round loaf. Read the article and choose your favorite recipe for bread in the oven at home.
To prepare rye bread, two types of flour are mixed: wheat and rye. The first helps the dough become soft and pliable. For faster cooking, yeast is used.
Ingredients:
- water – 400 ml warm;
- sugar – 1 tbsp. spoon;
- salt - spoon;
- rye flour – 300 g;
- Sunflower oil – 2 tbsp. spoons;
- wheat flour – 300 g;
- dry yeast – 10 g.
Preparation:
- Pour warm water into a bowl, add salt and yeast.
- Add sugar. Mix.
- Leave for a quarter of an hour. During this period, the fermentation process will occur and a foamy “cap” will appear on the surface.
- Pour in sunflower oil and stir.
- Sift two types of flour through a sieve.
- Now you need to combine the dough with the dry mixture.
- Knead. The dough will turn out cool. Cover with a bag. Set aside for a couple of hours.
- The mass will increase the volume a couple of times.
- Knead. Place in the form. Cover with a bag. Leave for an hour.
- Set the oven to 180 degrees.
- Bake for approximately 40 minutes.
In baking, it is important to maintain temperature conditions when preparing dough and baking it.
A simple recipe for kefir without yeast
You can bake bread with a minimum amount of ingredients. Without the use of yeast, the product is healthy and tasty.
Ingredients:
- flour – 300 g wheat flour + a little more for kneading;
- kefir – 300 ml;
- salt – 1 teaspoon;
- soda - half a teaspoon;
- sugar – 1 teaspoon.
Preparation:
- Prepare the container.
- Pour a spoonful of kefir into the soda, thereby extinguishing it.
- Add to flour.
- Pour in kefir.
- Knead the dough, adding flour if necessary.
- The mixture should not stick to your hands, but do not overdo it with adding flour.
- Now the dough needs to rest. To do this, cover with a bag and leave for an hour.
- Roll up a round piece of bread.
- Use a knife to cut the top.
- Sprinkle with flour.
- Place in the oven.
- 220 degree mode.
- Time 50 minutes.
- Then switch to 200 degrees.
- Cook for half an hour.
- Pierce with a skewer; if it is dry, the product is ready.
Wheat custard bread in the oven
This bread differs from other cooking options in that the flour must be brewed with boiling water. This will make it light and porous. The mass will rise well, the crumb will be loose, the crust will be ruddy and thin. Homemade bread in the oven is the easiest and most successful option; it will definitely turn out delicious.
Ingredients:
- water – 150 ml warm;
- yeast – 15 g fresh;
- boiling water – 150 ml;
- Sunflower oil – 3 tbsp. spoons;
- salt – 1.5 tbsp. spoons;
- wheat flour – 410 g.
Preparation:
- Pour wheat flour (50 g) into boiling water.
- Grind the mixture with a spoon and leave until cool.
- Crumble the yeast into a bowl.
- Add sugar (tbsp), add salt. Grind.
- Pour in warm water.
- Add flour (50 g).
- Mix. For best effect, use a whisk.
- Leave for a quarter of an hour, the ingredients will work, the dough will grow.
- Sift flour through a sieve (200 g). Pour into container.
- Pour in the dough, stir.
- Place the flour mixture.
- Stir, add oil.
- Send the mixture to the table. Pour in the rest of the flour and knead the dough. Watch the consistency; the entire volume may not be needed. You should get a smooth, soft, springy structure.
- Roll into a ball.
- Coat the container with oil, place the ball, cover with film.
- Place in a warm place, avoid air flow, leave for an hour.
- Roll out using a rolling pin.
- Roll tightly, without pressing too hard.
- Prepare the oven by setting it to 180 degrees in advance.
- It is better to use a special rectangular pan designed for bread. Coat it with oil.
- Move the workpiece and cover it. Set aside.
- In half an hour it will grow and you can put it in the oven.
- After 30 minutes a golden crust will appear, remove.
How to bake with sourdough?
To make a successful bread, all products must be weighed.
Ingredients:
- flour – 45 g, you should choose whole grain flour;
- salt – 11 g;
- wheat flour – 340 g;
- warm water – 330 g;
- sourdough – 210 g.
Preparation:
- Prepare a tall dish and add the indicated flour.
- Place the starter.
- Pour in water. Knead.
- Transfer to the table, knead without adding flour.
- When the mass becomes smooth, add salt.
- Stir for a few minutes.
- Twist it to make a ball. Return to the bowl and cover with a bag.
- After an hour and a half, stir and cover again for an hour.
- Roll into a ball and place on a baking sheet. Leave for 17 hours. The temperature should not exceed 20 degrees.
- If there is not enough time to rise, leave more.
- Take a knife and cut the dough.
- Preheat the oven to 250 degrees.
- Place a baking tray.
- Cook for five minutes.
- Reduce to 220 degrees.
- Bake for half an hour.
With cheese in the oven
Very aromatic crispy bread.
Ingredients:
- loaf of bread with bran – 1 pc.;
- butter – 75 g;
- parsley;
- cheddar cheese – 100 g;
- garlic – 2 cloves.
Preparation:
- Wash the parsley, dry it, chop it.
- Finely chop the peeled garlic.
- Use softened butter. Stir in garlic and herbs.
- Make one and a half centimeter cuts in the loaf without cutting completely.
- Place the filling into the slits.
- Grate the cheese and sprinkle on each cut.
- Wrap in foil.
- Place in the oven.
- Heat the oven to 200 degrees.
- Time - quarter of an hour.
Whole wheat bread
The healthiest type of bread. Well suited for those who pay attention to their figure.
Ingredients:
- whole grain flour – 620 g;
- salt – 3 g;
- warm boiled water – 250 g;
- granulated sugar – 5 g;
- yeast - 3 teaspoons.
Preparation:
- Place yeast in water, add salt and sugar. Mix.
- Add flour (more than half).
- Knead the dough.
- Cover with a bag.
- Leave for an hour and a half. The place should be warm.
- After the mass has grown, add the rest of the flour.
- Knead.
- Grease the mold with oil.
- Lay out the workpiece.
- Cover with a bag.
- Give me another hour.
- The oven must be set to 200 degrees.
- Submit the form.
- Wait 2/3 hours.
With milk
Delight your family with natural, unadulterated bread by preparing tender, airy, aromatic pastries.
Ingredients:
- dry yeast – 10 g;
- sugar – 1 tbsp. spoon;
- sunflower oil;
- cow's milk – 300 ml;
- flour – 430 g;
- salt - half a tbsp. spoons;
- egg – 1 pc.
Preparation:
- Pour salt into heated milk and add sugar. Pour in the egg.
- Mix.
- Pour in the yeast.
- Place flour. Knead the dough.
- Cover with film and place in the oven or any warm place. Leave for about two hours.
- Knead.
- Transfer to a mold that has been coated with butter.
- Set 180 degrees in the oven.
- Cook until golden brown.
When the bread is cooked, cool it gradually, for example, by covering it with a towel. Do not place in the cold, as this will make the crumb sticky. Cut only after complete cooling.
Fast way in the oven
No store-bought loaf can replace home-baked goods. Due to their busy schedule, many housewives are afraid to try making bread at home. But you can prepare soft, airy pastries with a minimum of time.
Ingredients:
- wheat flour – 320 g;
- warm water – 210 ml;
- sugar – 1 teaspoon;
- sea salt - half a teaspoon;
- olive oil – 30 ml;
- dry yeast – 1 teaspoon.
Preparation:
- Pour all bulk products into a bowl and mix.
- Fill with water and oil.
- Knead. If necessary, add flour.
- The result will be an elastic workpiece that will not stick to the surface.
- Cover with film and leave.
- When the volume has tripled, knead. This will happen in half an hour.
- Roll into a loaf shape and cut.
- Place on a baking sheet for half an hour.
- Sprinkle with water.
- Transfer to oven.
- 200 degree mode
- After half an hour, the surface of the product will be covered with a golden crust. Feel free to take it out.
Made from corn and wheat flour
These are sunny baked goods with an amazing aroma and perfect porous structure.
Ingredients:
- wheat flour – 250 g;
- oil – 1 teaspoon;
- corn flour – 150 g;
- yeast - 1 teaspoon dry quick action;
- egg – 1 pc.;
- warm milk – 250 ml;
- sugar – 2 teaspoons;
- salt – 1 teaspoon;
- butter – 1 teaspoon.
Preparation:
- Pour sugar, salt, yeast into a container.
- Pour in the previously melted butter.
- Then milk.
- Stir until everything is dissolved.
- Pour in the egg. Stir.
- Add flour.
- Knead. Cover with film.
- Wait an hour.
- Mash the grown mass. If necessary, sprinkle with flour.
- Place in a pre-greased mold.
- Heat the oven to 195 degrees.
- Move the form.
- Cook for half an hour.
With added yeast
You will delight your family and surprise your guests at the festive table with aromatic, delicious pastries with minimal ingredients.
Ingredients:
- dry yeast – 1 teaspoon;
- warm water – 350 ml;
- salt – 10 g;
- wheat flour – 500 g.
Preparation:
- Pour water (60 ml) into the bowl and add yeast. Dissolve.
- Pour in the remaining liquid.
- Add some salt. Mix.
- Mix with flour. You will get a sticky mass. You can't put flour in it!
- Be patient and knead, stretching in different directions. The dough should absorb more oxygen.
- When it finally becomes smooth, roll it into a ball.
- Cover and leave for a couple of hours.
- When the volume increases, knead the dough.
- Transfer to a form coated with oil.
- Place in the oven (180 degrees).
- After 2/3 hours, take it out.
Homemade Borodino bread
By preparing this option, you will get the rich taste and aroma of familiar baked goods.
Ingredients:
- wheat flour (grade 2) – 170 g;
- sea salt – 1 teaspoon;
- rye flour – 310 g;
- rye malt – 4 teaspoons;
- honey – 2 teaspoons;
- Sunflower oil – 2 teaspoons;
- pressed yeast – 15 g;
- cumin – 1 teaspoon;
- water – 410 ml;
- coriander – 2 teaspoons.
Preparation:
- To brew malt: pour boiling water (150 ml).
- Stir. Leave. It must cool completely.
- Pour warm water (150 ml) into another bowl, add honey, crumble the yeast and stir.
- After a quarter of an hour, the mass will increase in volume.
- Pour flour into a high container and add salt. Stir.
- Pour in the yeast base. Place the malt that has brewed. Add the remaining water.
- Add sunflower oil, stir.
- Cover and keep warm.
- After an hour and a half, put it into shape.
- Sprinkle with cumin, then coriander. Press lightly.
- Leave for 2/3 hours.
- Heat the oven to 180 degrees.
- Place the form.
- Cook for about an hour.
Ingredients :
0.5 kg flour,
a little more than 0.5 tsp. Sahara,
0.5 tbsp. salt,
400 ml water,
7 gr. dry yeast (20 grams fresh).
Hello, dear readers of my delicious blog!
The colder it is outside, the colder it should become in the house. And the heat comes not only from heating radiators. The warmth must first come from you! Everyone probably already knows that it is the woman who sets the atmosphere in the house. What mood is in the mother, the wife, the housewife, then every member of the family will definitely be in the mood. And let the male half of my readers not be offended by me now, but just watch. These are not just the words “the wife takes care of the hearth in the house.” From my personal experience, I realized that no matter how difficult it is, no matter what difficulties the family experiences, how the woman reacts to them, what her attitude is, is how all problems are solved. Easier or with greater losses..
Therefore, dear readers, today I bring to your attention a recipe that will contribute to creating comfort and warmth in your home. Today we will bake homebaked bread in the oven! And I will tell you my secrets and subtleties of preparing a fresh soft loaf of bread. And believe me, I tried a lot of things to publish this particular recipe. Everything was delicious, tastier every time. But that's not it..
I collected this one bit by bit. According to my mother’s tips, from my own experience, from the reviews of loved ones. And finally I found something that suits me, which means I’m not ashamed to tell you about it! It's very simple. But still, there are some subtleties.
Most importantly, I realized that bread cannot be baked quickly. The Internet is full of recipes for quick bread, easily done in 2 hours - please get it. Not certainly in that way! More precisely, this is possible, but then it would be faster to go to the store and buy it. And bread does not tolerate fuss! I’m eager to bake another recipe that I haven’t tried yet, but I already feel like I’m going to like it. There the cooking time is even longer. Wonderful
According to Richard Bertinet (a French baker and best-selling author of books on how to bake your own bread), baking is an art akin to winemaking. The taste of bread can and should be refined, sophisticated and varied. It is worth mastering simple technology and spending a little time in the kitchen to experience the true taste and aroma of the very basis of life.
The recipe using live yeast is the simplest and most understandable. Anyone can start experimenting with homemade bread with it.
For one loaf you need:
- 600 g wheat flour;
- 12 g pressed yeast;
- 12 g salt;
- 300 ml water.
The amount of water is indicated for hearth bread, which is baked on a baking sheet. If a mold is used, you can add another 100 - 150 ml. The dough will be more sticky and flexible, but the bread will be fluffy and airy.
In order for the dough to rise well, all products must be warm, and the flour must be sifted.
- Crumble the yeast and grind with flour. Add salt and pour water into the flour.
- Knead thoroughly. When kneading, the dough is saturated with air. The mass is pulled out, folded in half and rolled on the table without pressure. Gradually the dough stops sticking to your hands and becomes smooth and shiny.
- Place in a warm place for 1 – 1.5 hours to proof. Ideal conditions can be created in the oven. Without turning on the heating, place a baking sheet with dough or a mold on a wire rack on a medium level. Place a bowl of boiling water on the bottom of the oven. For active life of yeast, a temperature of at least 35 - 38⁰С is required. Hot water will not only maintain the temperature, but will create the necessary moisture on the surface of the dough, and the crust of the bread will not burn.
- The mass should double in volume.
- Preheat the oven, place the pan on the middle level and bake the bread at 200ºC for 40 minutes.
- Cool in a linen towel on a wire rack.
The question often arises as to why homemade bread crumbles.
There are only two reasons:
- Unbalanced recipe: excess yeast, lack of water or fat disrupt the structure of the dough.
- Low-quality flour with low gluten content does not allow you to knead a sufficiently elastic dough. The gluten threads must hold air inside the kneaded mass, due to which the bread rises. If there is little gluten, it is impossible to achieve the correct dough structure.
Homemade bread with dry yeast
If the recipe specifies live yeast, you can safely replace it with dry yeast, using half the weight.
For wheat bread:
- 400 g flour;
- 280 ml water;
- 6 g dry yeast;
- 10 g salt.
The dough will stick to your hands for a long time, but there is no need to dust the board with flour. Otherwise, the dough will absorb excess flour and turn out “heavy.”
The kneading surface and hands can be greased with vegetable oil. This will make the work easier and faster.
- Dissolve dry yeast in warm water.
- Make a hole in the flour, pour water into it and add salt.
- Mix gently, gradually incorporating all the flour.
- Transfer the resulting sticky mass to the kneading table. A lump of dough is formed quickly before the yeast starts working. 10 – 15 minutes are enough to achieve pleasant elasticity.
- The dough should be placed in a warm place for 1 – 1.5 hours.
- When it has doubled in size, knead it slightly, form into a ball and place in a greased pan. It should take up no more than a third of the volume of the pan so that there is enough space for the bread to rise.
- Bake the bread at 200ºC for 40 minutes. Check readiness with a wooden skewer.
- Cool on a wire rack under a towel. If the crust is too hard, lightly moisten the towel with water.
How to grow sourdough
It is better to bake bread with sourdough at home. It does not involve yeast fermentation, but lactic acid fermentation, although yeast is also present. The acids contained in the sourdough give the bread a rich, rich taste and also protect it from mold, which allows such baked goods to be stored many times longer than sponged yeast baked goods. Sourdough is grown in different ways, making it liquid or dough-like. Either way, it can live for years if properly cared for.
The simplest recipe:
- 100 g flour;
- 100 ml of water 28 – 30ºС.
The best way to make sourdough is with whole grain flour. For rye bread it is prepared from rye, for wheat bread - from wheat. You can also use a mixture of the two types.
Prepare the starter in a container with a loose lid or under several layers of gauze so that it does not suffocate or become damp. For the specified amount of food you will need a container of about three liters, since the starter will rise greatly.
- The ingredients are combined. The result is a liquid mixture, like sour cream.
- It is covered and put in a warm place. The optimal temperature is 24 – 27ºС.
- For a week, fertilize with the same amount of flour and water every day. Mix the whole mass thoroughly.
- The first two days the starter “gives off” vinegar. If the process is successful, on the 3rd – 4th day the smell will become pleasant, sour-bread. The appearance of a “crust” on sourdough is also a favorable sign. Wheat sourdough is much more suitable than rye sourdough, and its consistency is much softer.
- On day 5, the starter is still young, but it can already be used in the dough.
- On day 7 it is completely ready and the bread will rise well. Some of it can be used for baking, and the mother starter can be stored in the refrigerator.
Sourdough, in which a large amount of sugar ferments, cooks much faster.
Ingredients:
- 100 g raisins;
- 200 g flour;
- 15 g sugar;
- 250 ml warm water.
The container for the starter must be at least 1 liter. Soak the raisins for half an hour and strain the water. Add sugar and flour to it and place in a warm place under cheesecloth for two days. On the third day it can be used.
For thick sourdough according to Richard Bertinet's recipe you will need:
- 150 ml warm water;
- 20 g liquid honey;
- 150 g wheat flour;
- 50 g rye flour.
The workpiece is mixed in a deep container. The lid is loosely closed and placed in a warm place for 2 days.
For the first feeding:
- 280 g wheat flour;
- 30 g rye flour;
- 150 g of water.
A day later, the mother starter is prepared:
- 200 g starter (blank);
- 200 ml warm water;
- 400 g wheat flour.
Within 12 hours, the starter rises in a warm place and matures for another 10 hours at 7ºC. After this, it can be used to bake especially fluffy bread.
Sourdough prepared by any method is fed with a mixture of flour and water once a week or whenever bread is baked. In this way, the vital activity of fermenting bacteria is supported and the used volume is replaced.
How to bake with sourdough
To bake sourdough rye bread you will need:
- 500 g rye flour;
- 210 g water;
- 160 g sourdough;
- 50 g vegetable oil;
- 20 g sugar;
- 10 g salt.
To add flavor, you can add 20 g of cumin or 3 - 4 g of malt. You can reduce the acidity of the dough by replacing a third of the rye flour with wheat flour.
First prepare the dough dough.
- The mother starter, flour and water in equal proportions (160 g each) are mixed in a deep bowl. All ingredients are warm, up to 40ºС.
- The dough rests under the film in a warm place for 3 – 4 hours. A mature starter will rise the dough twice as fast as a young one.
When the dough has doubled in size, you can prepare the bread dough.
- The remaining flour, salt, sugar, butter and, if desired, additives are gradually mixed into the dough. The malt is pre-diluted in hot, about 70ºС, water. The result is a soft and very sticky dough.
- There is no gluten in rye flour, so there is no point in kneading it for a long time. It is enough to collect all the flour into a homogeneous mixture without lumps. It is important not to knock out the formed air bubbles from the resulting soft mass.
- The edges of the dough are slightly tucked towards the middle, pinched and a dough ball is formed, which is immediately placed in a greased form. After this, the workpiece needs to be proofed in a warm place for at least 3 to 4 hours.
- Before putting the dough in the oven, the surface of the dough should be generously sprinkled with water from a spray bottle. Thanks to this trick, the crust of the bread will not be burned.
- Bake for the first 10 minutes at 250ºС, then reduce the heat to 200ºС and bake for another 40 minutes.
- Leave the finished bread for 10 minutes in a warm oven without heating and then cool in a towel.
On kefir without yeast
It would be more correct to call this bread soda, since soda is the leavening agent. When contacted with lactic acid, it forms carbon dioxide, which rises the dough and makes the bread fluffy and soft.
The type of fermented milk product does not play the most important role. You can use yogurt, liquid sour cream or fermented baked milk, only the fat content in the bread will change.
You can also use any flour in this recipe: wheat, rye or a mixture of them.
Prepare for one loaf:
- 350 ml kefir;
- 400 g flour;
- 15 g soda;
- 10 g salt.
You can add sugar or honey, cumin, coriander, Provençal herbs, a spoonful of soy sauce or anything else to your dough.
- Mix dry ingredients separately. Warm kefir is poured into the flour.
- Knead the dough and form it into a ball. They do this quickly, since the oxidation reaction is already underway. Active mixing only destroys the formed gas bubbles.
- The workpiece is placed on a greased baking sheet. Longitudinal and transverse cuts are made on the surface, 1 - 1.5 cm deep. This way the bread will bake better and the appearance of the loaf will be very impressive.
- Bake soda or yeast-free bread at 200ºC for at least 40 - 45 minutes.
With flax and caraway seeds
Homemade bread is often baked with all sorts of additives, experimenting with or recreating old, traditional recipes. Many ingredients not only improve the taste of bread, but also increase its beneficial properties.
For example, the composition of the healthiest rye sourdough bread can be enriched with flax and caraway seeds. They contain iron, calcium, potassium and B vitamins, essential omega-3 and -6 fatty acids.
For the standard form test:
- 340 g rye flour;
- 160 g whole grain wheat flour;
- 500 g rye sourdough;
- 15 g salt;
- 20 g fermented rye malt;
- 40 g unrefined vegetable oil;
- 30 g honey;
- 4 tablespoons flaxseed;
- 2 tablespoons of cumin;
- 4 tablespoons of peeled sunflower seeds;
- 500 ml water.
The bread will be dense and heavy. The weight of the finished loaf is about 1.4 kg. This bread is very satisfying, does not crumble, and is cut into thin slices.
- Dissolve honey and starter in warm water. Mix dry ingredients separately, reserving one tablespoon of cumin for sprinkling.
- Pour the liquid into the flour mixture, mix the viscous dough with a spoon and transfer to a greased form so that no voids form. Smooth the top with a wet spoon. For hearth bread, the amount of water must be reduced so that the dough does not spread.
- Proofing will take from 1.5 to 3 hours, during which the dough should rise 1.5 - 2 times.
- Sprinkle the workpiece with water, sprinkle with caraway seeds and place in an oven preheated to 250ºC. Bake for an hour, lowering the temperature by 20 - 30ºC every 15 minutes.
- Sprinkle the finished bread with water again and cool slowly in a towel for several hours.
How to bake a loaf for tea
The tender milk loaf is kneaded and formed in a special way, so that the crumb is porous and light.
The ingredients are the simplest:
- 450 g wheat flour;
- 250 ml milk;
- 6 g salt;
- 18 g sugar;
- 4 g dry yeast;
- 40 g vegetable oil.
The milk must be warm, at least 40ºС.
- To make kneading the dough easier, dry and liquid ingredients are mixed separately.
- The liquid is poured into the flour mixture. At first the dough is slightly moist, pliable, but with noticeable lumps. You need to hold it under the film for a while - then the gluten will begin to soften and working with the dough will become much easier.
- You need to knead the dough vigorously and thoroughly until it becomes smooth and elastic. The yeast is not working yet, there is no air in the dough, so you can squeeze and roll it with all your might.
- The dough is placed to proof for 1 hour. You can do this in an oven heated to 40ºC.
- The mass is divided in half to make two loaves. Roll out each half with a rolling pin into a 1.5 cm thick rectangle.
- Roll into loose rolls and pinch the edges. Place seam side down on a greased baking sheet.
- Make cuts and leave to proof again for 40 - 60 minutes.
- Brush the top of the dough with beaten egg to form a bright, glossy crust.
- Bake in a preheated oven for 25 minutes at 200ºС and another 5 - 10 minutes at 170⁰С.
Homemade Borodino bread
The classic taste can only be obtained by following the recipe according to GOST. Not a single adapted quick recipe will achieve the rich, savory taste of Borodino custard bread.
At the first stage, prepare the “infusion”:
- 30 g fermented rye malt;
- 40 g ground coriander;
- 60 g peeled rye flour;
- 300 ml boiling water.
The boiling water should not be steep, 90 – 95ºС is enough.
- During stirring, the mixture cools to 60ºC. Another 30 g of flour is added to it.
- The tea leaves are left to saccharify in a warm place for 2 hours.
It is important to add flour in parts to preserve the enzymes in it that can break starch into simple sugars. They will ensure high-quality operation of the starter. In addition, spices and malt are infused during the brewing process, which greatly affects the taste of the bread.
To prepare the dough you will need:
- 370 g of tea leaves;
- 90 g mature rye sourdough;
- 190 g rye flour.
The dough is suitable for 4 hours at 28 – 30ºС.
For dough for one loaf you need:
- whole dough;
- 100 ml water;
- 30 g sugar;
- 5 g salt;
- 20 g dark molasses;
- 100 g rye flour;
- 75 g wheat flour 2 grades.
Molasses will give the bread color, flavor and keep it fresh longer. You can replace it with an equal amount of honey.
- Stir molasses, salt and sugar in water. The dough is diluted with this liquid and flour is added to it.
- The dough turns out very sticky, like warm plasticine. It needs to be kept warm for 1.5 - 2 hours for fermentation.
- The dough rests in the mold for about two more hours. Spread it out with a spoon, tightly, without voids. The surface is smoothed.
- When the volume of the mass increases by 1.5 times, the surface is sprinkled with water and sprinkled with cumin and coriander grains. Place in a preheated oven.
- Bake for an hour. The first 10 minutes at 250ºС, another 10 minutes at 230ºС and until ready at 200ºС.
- You can cut the custard bread no earlier than 6 hours after baking, so that the crumb does not stick together when cutting.
This recipe can be used to bake both rye and wheat bread.
Products:
- 460 g flour;
- 360 g water;
- 4 g yeast;
- 10 g salt.
The resulting dough is enough for two loaves. If you plan to bake only one, the rest of the dough can be stored in the refrigerator for up to two weeks.
It is better to start preparing the dough the day before baking.
- Dissolve yeast and salt in warm water. Pour the liquid into the flour. Mix with a spatula. The dough will turn out very, very sticky, you can’t even gather it into one lump with your hands.
- Leave it warm, covered, for 2 hours. During this time, the dough will rise and be filled with air bubbles.
- Now, without stirring, it should be put in the refrigerator to mature for 13–20 hours. The time depends on the quality of the flour and its gluten content. The more gluten, the faster the dough will ripen. After refrigeration, it is absolutely elastic and does not stick to your hands.
- Dust the board with flour and place the dough in two parts to warm for 2 hours. When forming loaves, the dough does not need to be kneaded, squeezed or folded. At this stage it is important to preserve its porous structure.
- Preheat the oven to 230ºC. Place the pieces on a baking sheet and place on the middle rack.
- Place a baking sheet with hot water on the lower rack to create steam.
- Bake for 25 - 30 minutes until golden brown.
- The bread should be fluffy, the crumb will have large pores. To prevent it from sticking together when slicing, cool the loaf in a towel.
Rye bread in a bread machine
Modern kitchen devices can significantly simplify and automate the process of baking bread. To prepare it in a bread machine, it is important to strictly follow the proportions when loading the ingredients. The smart machine will do the rest.
For one rye loaf you will need:
- 220 ml water;
- 150 g rye flour;
- 200 g wheat flour;
- 1 bottle of ready-made starter;
- 20 g malt;
- 12 g sugar;
- 12 g salt.
Water can be used at room temperature.
- Place all ingredients in a bread pan without mixing.
- Select the mode for baking rye bread.
- Specify weight. From this amount of products you will get a 750 g loaf.
- Specify the desired crust color.
- It is better to monitor how the dough is formed. Sometimes you have to add a little flour or water by eye.
- Do not open the lid during dough proofing and baking so as not to disturb the temperature.
- A sound signal indicates readiness.
- All that remains is to take out the loaf and cool it on a wire rack, wrapped in a towel.
A simple recipe in a slow cooker
To bake bread in a slow cooker, you will have to knead the dough yourself, and you can trust the equipment to follow the proofing and baking regimes.
Ingredients for wheat yeast bread:
- 400 g flour;
- 250 g warm milk;
- 12 g salt;
- 12 g sugar;
- 5 g dry yeast;
- 40 g vegetable oil.
In a multicooker, you can achieve a beautiful crispy crust if you choose the optimal operating modes and cooking time.
- Knead the dough thoroughly and keep it warm for about half an hour.
- Knead and place in the multicooker bowl, turning on “Warming” for 10 minutes.
- Then you should give the dough half an hour of rest, and then activate the “Baking” mode (150ºC) for half an hour.
- You need to turn the bread over so that a crust forms on both sides, and keep it in the bowl for another half hour in the same mode.
- Cool the finished bread on a wire rack.
Homemade bread is a true work of culinary art. Having mastered the technology of its preparation once, you are unlikely to return to a store-bought product and will delight your family and surprise your guests with new options for tasty, healthy and incredibly aromatic baked goods.