Home baking bread. Homemade bread in the oven - step by step recipes with photos

Food prepared by one's own hands, even the simplest, is always tastier than store-bought. For this reason, housewives try to master the culinary field as much as possible and learn how to cook everything, right down to bread. Previously, it was made in a Russian oven, today there is a special device for this - a bread machine. However, the oven will cope with this task no worse.

Baking bread at home

The purchase of a special bread machine, which has a high price, is not justified for every housewife. If you are not sure that you often want to cook such a product, it is better to try baking bread at home in the oven. Basic ingredient list for short:

• Wheat flour;
• water;
• salt;
• yeast.

It is relevant for almost any recipe, including corn or rye bread, where wheat flour will still be the basis. However, it is possible to replace yeast with sourdough, water with milk, the introduction of herbs, butter, eggs, etc. Before you start studying even the simplest recipe, you need to familiarize yourself with the basics of the process of kneading dough, proofing, and setting the temperature.

Dough

Firstly, the use of wheat flour is mandatory, even if you cook Borodino black bread - without it, pastries will not rise. Secondly, pay attention to the yeast - they must be fresh, better alive: with dry ones, the rise is worse. After that, you can figure out how to knead the dough. Several conditions:

• The dough must be kneaded by hand. Even if you have a special nozzle for a food processor, after it you need to work on your own for 2-3 minutes.
• The approximate time for manual kneading is 5-10 minutes, the exact figure depends on the recipe.
• Do not use more flour than necessary: ​​sticking of the dough at the initial stage of kneading - lack of air.
• After kneading, the future loaf is left under a towel for several hours and crushed. This stage requires caution: a warm-up is a light movement that releases oxygen. If you knead hard with your hands, the bread will be heavy.
• After kneading and shaping, the proofing stage begins again - a short but mandatory one. It ends when, with light finger pressure, the dough quickly returns to its shape.

At what temperature to bake

Professionals assure that a very powerful oven is needed for home baking, and this is especially true for bread. Italian recipes are very demanding on this parameter, however, even Borodinsky, familiar to a Russian person, will ask for at least 200 degrees. The optimal baking temperature is from 230 to 250 degrees. At the same time, the oven is heated in advance, for 40-60 minutes.

Recipes

Is it difficult to bake such a product directly to you, you can find out only by trying to do it at least once. The recipes below are suitable even for inexperienced housewives, although some of the options may cause some difficulties - especially for homemade sourdough. The secrets of professionals and detailed photos of the most important steps will help to cope with them.

rye

Nutritionists call such a product one of the most useful, along with. If a person cannot completely do without bread, but wants to minimally harm his health, he should eat products made from rye flour. Baking can be based on sourdough, yeast, malt. How to cook homemade in the oven? Carefully study the technology below.

Ingredients:

• curdled milk - 200 ml;
• live yeast - 20 g;
• granulated sugar - 1 tbsp. l.;
• rye and wheat flour - 250 g each;
• salt - 1 tbsp. l.;
• vegetable oil - 1 tbsp. l.

Cooking method:

1. Make a dough by mixing sugar with yogurt and adding live yeast here, which you need to knead a little with a spoon. Cover the container with a towel, let its contents stand - if the kitchen is warm, an hour is enough.
2. When the dough comes up, sprinkle the pre-sifted and mixed flour in small portions: this way it will be evenly distributed among themselves. Knead by hand - it's safer.
3. Enter salt, vegetable oil. For 5-6 minutes, carefully knead the dough with your hands until it becomes an elastic lump on its own.
4. A new stage of proofing under a towel will take 2-3 hours, after which you need to give the dough the shape of a large thick loaf and again forget about it for half an hour or an hour.
5. Preheat the oven to 230 degrees, bake for 40-45 minutes.

Yeast free

One way not to use yeast is to make sourdough, but there are so many complications with it that housewives are looking for options on how to make bread without yeast in the oven easier. There is a way out - to work with soda and whey or kefir. For better fermentation, it is recommended to use “gray” flour, i.e. Grade 2, or add a little spelled or rye.

Ingredients:

• serum - 350 ml;
• flour - 600 g;
• soda - 1 tsp;
• seeds - a handful;
• salt - a pinch;
• bran - 1 tbsp. l.

Cooking method:

1. Mix loose products separately, carefully add whey.
2. If the dough sticks to the spoon when kneading, add a little more flour.
3. Form a large bun, let stand for half an hour on a baking sheet.
4. Bake at 240 degrees for 18-20 minutes.

On kefir

This type also exists, but is determined not by calorie content, but by the absence of yeast. It is well stored, and in structure and taste is not inferior to the classic options. This yeast-free bread on kefir in the oven will appeal to lovers of white loaves - it is very similar to them, even has some aroma and taste of unsweetened muffin.

Ingredients:

• kefir - a glass;
• wheat flour - 2 cups;
• soda - 1/2 tsp;
• salt - 1 tsp;
• sugar - 2 tsp;
• sunflower oil - 1 tbsp. l.

Cooking method:

1. Sift flour, mix with soda, sugar and salt.
2. Warm milk, add to dry ingredients.
3. Moving clockwise, mix all the ingredients. When the dough, as a result of these actions, becomes homogeneous, takes the form of a coma, it must be kneaded for another 5 minutes.
4. Add oil, knead for another minute. Leave for an hour.
5. Knead, form a thick tall loaf. Make cuts.
6. After half an hour proofing, bake on a baking sheet with parchment for half an hour at 190 degrees.

sourdough

This method of preparation was used for black Darnitsa bread, which was considered very useful. However, working with sourdough is difficult: it is prepared for several days, daily “feeding” with a new portion of flour with warm water. The ideal sourdough starter has a smell of rotting grass and a porous structure. If the aroma is weak, discard half of the volume and add the same amount of flour with water as the original.

Ingredients:

• peeled rye - 540 g;
• wheat flour - 200 g;
• warm water - 380 ml;
• salt - 7 g.

Cooking method:

1. Combine 65 g of rye flour and water, let stand for 2 days in a warm place (27-29 degrees). Add the same amount of flour with water, leave for another 2 days under the same conditions.
2. Throw away half of the starter, combine the rest with 115 g of rye flour and 65 g of water - this will be dough.
3. Infuse it for 3-4 hours at 30 degrees, after increasing the volume add the sifted flour (all), salt, add the remaining water.
4. Knead a homogeneous dough, then work with it for another 2 minutes. Cover with a towel, let rise for an hour at 30 degrees.
5. Treat the form from the inside with oil, fill with rye dough. Align the top. Let stand 1.5-2 hours.
6. Baking is carried out at 250 degrees. After 15 minutes, the temperature is lowered to 220 degrees. Cooking time - one hour.

White

The most delicious bread for most people is white, made from premium flour, with the addition of milk and butter. Possessing a delicate crumb, crispy crust and an incredible aroma of fresh homemade pastries. It is easy to prepare such a product, and for a more interesting taste, sprinkle it with sesame seeds. They can be lightly fried beforehand to enhance the flavor.

Ingredients:

• wheat flour - 650 g;
• butter - 50 g;
• milk - 150 ml;
• water - 150 ml;
• salt - 1 tsp;
• dry yeast - 10 g;
• vegetable oil - 1 tsp;
• egg 2 cat.;
• sesame - 1 tbsp. l.

Cooking method:

1. Warm milk with butter and water. Add yeast, leave for half an hour.
2. Mix all dry ingredients except sesame seeds. Combine with dough, add vegetable oil, beaten egg.
3. Knead the dough for 7-8 minutes.
4. Let stand for 3 hours, kneading the dough twice during this time.
5. Sprinkle the formed rolls with sesame seeds.
6. Bake at 190 degrees. Cooking time - 40 minutes.

with cheese

This recipe is typical of Italian ciabatta, which is often supplemented with Parmesan mixed with dry dough ingredients. Some housewives, learning how to cook ciabatta, are intimidated by the long proofing time and many difficult conditions. However, it is worth making your own Italian flavored homemade bread with cheese, and you will no longer look at store-bought ciabatta.

Ingredients:

• dry yeast - 7 g;
• flour 00 - 50 g;
• premium wheat - 220 g;
• warm water - a glass;
• salt - 1 tsp;
• extra virgin olive oil - 2 tbsp. l.;
• a sprig of thyme;
• Parmesan - 50 g.

Cooking method:

1. Pour water over yeast granules, stir.
2. In a bowl, flour sifted three times (both types), salt, butter, chopped thyme, finely grated Parmesan.
3. Pour water with yeast in very small portions, otherwise gluten will not stand out.
4. It takes exactly 7 minutes to knead the dough for ciabatta with your hands, as the Italians do: spreading your fingers, “stepping” on it with your palm, releasing air.
5. Tighten the bowl with cling film, let the dough stand for 12-16 hours.
6. Divide into 3 parts, form rectangles.
7. Stretch each on a wooden board, grab the ends, fold them to the center. Repeat this action three times.
8. Let stand for 1.5-2 hours, during which time the oven warms up to 250 degrees.
9. Put a bowl of boiling water on the lower level. On the central one - the future ciabatta.
10. Bake for 15-20 minutes, cool on a wire rack, wrapping with cloth napkins or a towel.

Borodinsky

When housewives think about how to bake black bread, they remember the small loaves of Borodinsky sprinkled with herbs (mainly cumin). The classic Soviet recipe is very energy-intensive, it requires sourdough, so for a trial home experiment it is better to take a light version. Such bread is baked for the first 10 minutes with steam.

Ingredients:

• wheat flour - 200 g;
• rye - 400 g;
• malt - 30 g;
• apple cider vinegar - 10 ml;
• coarse salt - 1 tsp;
• sugar - 1 tbsp. l.;
• dry yeast - 2 tsp;
• ground cumin and coriander seeds;
• vegetable oil - 2 tbsp. l.

Cooking method:

1. Dilute the malt with water to get 410 ml of liquid.
2. Mix all dry ingredients.
3. Combine with oil, vinegar and malt. Knead by hand for 4-5 minutes.
4. Give the dough an hour to stand, knead.
5. Transfer to the form, leave for another half hour.
6. Spray with water. Sprinkle with coriander and cumin.
7. Bake for 55 minutes - first at 240 degrees, then (half an hour) at 200 degrees.

On milk

This simple recipe is aimed at connoisseurs of the delicate white crumb inherent in tea loaves, golden smooth surface and creamy aroma. The product is prepared very quickly, therefore, for inexperienced housewives, this milk recipe is recommended as a “launching pad” for culinary experiments. Additionally, dry herbs can be used.

Ingredients:

• milk - 250 ml;
• dry yeast - 1 tsp;
• sugar - 2 tsp;
• salt - 1.5 tsp;
• wheat flour - 350 g;
• butter - 10 g.

Cooking method:

1. Warm milk, add butter to it.
2. Mix dry ingredients, combine with the liquid part.
3. Knead the dough for 10 minutes, cover with cling film.
4. After 2 hours, knead, divide into 3 parts.
5. Form round rolls, send to bake with steam at 190 degrees for half an hour.

Fast

Most of the above photo recipes could convince you that homemade bread in the oven requires almost a whole day to do it alone. Professionals, on the other hand, assure that it is possible to bake bread at home quickly, spending no more than a couple of hours on this occupation, since it does not need a long proofing. How is such a product prepared and what nuances does it have?

Ingredients:

• warm boiled water - a glass;
• dry yeast - 1 tsp with a slide;
• wheat flour - 320 g;
• sugar - 1 tsp;
• salt - 1 tsp

Cooking method:

1. Combine all dry ingredients, mix very well.
2. Pour the dry mixture with warm water, make a soft but elastic ball with your hands, which should look like in the photo - an ideal even ball that holds its shape.
3. Let it stand at 20 degrees for about half an hour (you can leave the bowl under the battery).
4. Gently knead, form a round ball. Make several shallow cuts with the back of a knife on top.
5. After 20-30 minutes of proofing, grease the surface with milk, bake for half an hour at 200 degrees.

corn

In the photo, such a product looks more like an appetizing sweet cake than bread familiar to most. The pastry is very delicate, so it is well suited not only for lunch, but also for making sandwiches with jam, chocolate paste, soft cheese. How to bake bread from without using wheat? The instructions below will explain this in detail.

Ingredients:

• dry yeast - 1 tbsp. l.;
• corn flour - 300 g;
• eggs 2 cat. - 2 pcs.;
• butter - 120 g;
• salt - 1/2 tsp;
• milk is a glass.

Cooking method:

1. Mix dry ingredients.
2. Beat eggs, add warm milk.
3. Melt butter and cool slightly.
4. Combine all ingredients and gently knead the dough.
5. Fill them with a rectangular shape covered with parchment.
6. Warm up the electric oven for half an hour to 200 degrees. Send the bread to bake for half an hour.

Baking is very capricious, so you can’t do without knowing some professional secrets on how to cook the most delicious loaf:

• Take the highest grade flour, where 10.0-10.3 g of protein.
• Dry yeast is diluted only with warm water - no boiling water!
• The most magnificent and fastest homemade bread tends to be obtained on a special baking stone, which is placed on a grate and heated along with the oven. If there is no baking stone, you can take a flat sheet of fireclay clay, but without glaze.
• You can cut the loaf only after cooling, otherwise the crumb will begin to stick together and reach for the knife.

Video

To prepare yeast dough for bread, I advise you to use only the highest grade psh. flour. The recipe also requires the presence of yeast for baking bread, plain water, salt.

Yeast bread will be baked on the same composition as round loaves, loaves, bread rolls and sticks, tortillas and flat rich pastries.

In the event that in the composition indicated by the recipe, add 1-2 tbsp. rast. butter when calculating 1.5 kg of flour, then the mixture will be ideal for baking delicious cakes.

By the way, this recipe can be safely used to bake pizza and flat pies, which will have a savory filling. Homemade bread always tastes better, see for yourself.

Bread with dry yeast, like the dough for it, has a fairly long shelf life. The dough can be put in the freezer and stored frozen for several days.

If you want to diversify the taste of homemade cakes, then you can add a little rye, buckwheat, oatmeal or psh to the recipe. flour, but of the lowest grade.

As for the exact amount, you need to know that in order to give a light flavor, you need to put a couple of tablespoons of flour per 1 kg of main flour in bread.

To change the taste more significantly, it is worth adding to psh. flour 25% of another type of flour, you can even more. I propose to dwell on how to make bread dough for baking at home.

The basic recipe for preparing dough for baking homemade bread

Components for 1500 gr. flour: 900 ml of water; 30 gr. St. yeast and 1 tbsp. dry: 1 tbsp. salt. Get 2.4 kg of finished bread. 2 loaves are baked from 45 to 60 minutes.

• Components per 1000 gr. flour: 600 ml of water; 20 gr. St. yeast and 2 tsp. dry: 2 tsp salt. Get 1.6 kg of the finished product.
• Components per 800 gr. flour: 450 ml of water; 15 gr. St. yeast and 0.5 tbsp. dry: 0.5 tbsp. salt. Get 1.2 kg of the finished product. Bake bread for 45 to 60 minutes.
• Components for 300-400 gr. flour: 200 ml of water; 6.5 gr. St. yeast and 0.5 tsp. dry: 0.5 tsp salt. Get 0.5 kg of the finished product. Bread should be baked for 25 to 35 minutes.

Algorithm for preparing yeast dough:

1. Dissolve yeast in warm water. Leave for a while and beat in the case of dry active yeast, it is even easier to work with high-speed yeast, you can not even dissolve it in a liquid, but immediately put it in flour.
2. Pour 1.5 kg of flour into a bowl, mix salt in the same place. I add warm water to it. Before kneading the dough for bread, remember that the flour must be sifted. I mix the dough, spread the mass on the table. I do the kneading for about 15 minutes. The mass should be homogeneous, not stick to the palms at all.
3. I send the dough to heat for 2.5 hours. It will fit there. Punch down the dough and set aside. The mass can be cooked further if by pressing on it with your finger, the trace will not disappear at the same moment.
4. I put the dough on the table, punch it down, divide it into 2 parts. I give them a shape, cover and put in heat for half an hour, or even more. Readiness is again checked by the above method. Do not forget that this recipe is painted by me for 1.5 kg of flour.
5. I preheat the oven in advance, 230 gr. will be sufficient. I put a bowl filled with boiling water on the bottom so that the space in the oven is saturated with water vapor. I put the baking sheet to bake, but sprinkle the bread with water before that. For these purposes, I use a spray gun.
6. When about 20 min. baking, you can remove the bowl, and support the bread for another 15 minutes. Keep an eye on baking, because if the sides of the baking burn, then the temperature should be reduced, as well as the baking time should be reduced to 10 minutes.

I get bread. I let the caravan cool down. I cut the bread into pieces using a knife, preferably sharper. To understand that the pastry is ready, I follow this rule: I tap my knuckles on the bread, if a booming sound sounds, the pastry is ready.

Yeast dough requires attention, but following my algorithm of actions, which provides for the recipe above, you will not encounter problems.

Homemade bread on the water

To make homemade bread on the water, you need to take the following products:

750 gr. flour; 600 ml of water; 1 tbsp. sugar sand and salt; 3 tsp dry yeast.

Cooking algorithm:

1. I put all the ingredients and pour water into one bowl, but you need to take only 4 tablespoons of flour. I send the bowl to the stove, and mix well. The dough should turn out warm, but do not overheat it, otherwise there is a great chance to spoil the yeast dough. To cope with this task easier, you can heat the water, and therefore add the components and stir them. I leave the dough aside for 25 minutes.
2. When the dough becomes larger, you need to add the sifted composition of flour. Do this carefully using a spoon. Approximately 30 tablespoons I'm making a batch.
3. I put flour on the table, dough on top. I knead. The mass should not stick to your hands.
4. In a bowl greased with oil, put a lump of dough. I pierce the yeast dough with 10 fingers, touching the bottom. This will release carbon dioxide from the mass. I leave it warm for an hour or more.
5. During this time, the dough will increase. Having lubricated the hands. oil, I take out the dough, knead it, immediately on weight. I put it in shape. Again I repeat the procedure with the release of carbon dioxide. I leave it aside for an hour so that the dough rises again.
6. I heat up the oven. The temperature should be about 220 gr. Only then for 35 minutes. I send the dough in forms. I take out the pastry from the oven and, after waiting a couple of minutes, I remove it from the mold.

I put the finished bread on the grate, wait until it cools completely. Only after that homemade bread can be eaten.

batch

The kneading recipe is not complicated, I do it like this:

1. For 1 kg loaf of homemade bread, you need to use 0.5 liters of water. I pour it into a large bowl. The liquid can not be used cold, the water must be heated to room temperature. Only then do I add 1 tablespoon to it. sugar, I interfere with the mass. Sugar can be cut, here you should rely solely on your personal preferences. The recipe calls for its use only because it is needed to activate the yeast.
2. As for yeast, you can use 1 tbsp. dry mix, the manufacturer does not play a role. In this state, the yeast must be left, you should not even interfere with the composition. Only after 15 minutes they will begin to swell. The reaction is normal, which means the process has passed. Now you can safely stir the mixture.
3. I add salt to the mixture, about 1 tbsp. If the mass is not salty or you want to bake homemade salted bread, then you can put even more salt. At the last stage, I add flour to the mixture. Again, I always advise sifting the flour before using it in order to saturate the mass with oxygen. This rule is no exception this time. Use for baking homemade loaves of bread only high-quality composition of flour, the highest grade. You can dilute it with the first grade. The proportions are 1 to 1. In general, it will take about 4 tbsp. flour, but a little more may be needed.
4. Add flour gradually, portions should be small. It is necessary to knead thoroughly, without ceasing to do this. When the composition of the dough does not stick to the palms, it is worth shifting it into a cup, put it in heat. It is best to cover the mass with a towel.

This completes the kneading recipe, but this is only half the work done.

Mass Approach

In a warm place, the dough should rise 2 times, or even more. It is important that there is no draft around, otherwise there is a chance that the yeast will simply freeze. After the first approach occurs, it will take about 1 hour, the dough needs to be killed.

To do this, I pour the mass from the cup onto the table, making sure to sprinkle it with flour. When the second one comes, I put it in the form. You need to choose a baking dish in advance, be sure to grease it with rast. oil.

Baking process

When the composition of the test is “touched”, you will notice that it has become 2 times more, albeit only visually. The form must be sent to the oven at 220 gr. for 1.30 min.

In the event that you decide to bake bread in a slow cooker, it should be noted that your pastries will bake longer - an hour on each side. In this case, you need to remember to turn the bread over.

Bread should only be served chilled to the table. You can do it in the form of a whole loaf, or you can cut it into portions - everything will depend only on your wishes!

As you can see, each recipe for yeast bread is not complicated, and therefore it is quite possible to bake it personally in your own kitchen.

Relatives will appreciate your efforts, because the bread will certainly turn out tastier than the store product. Look at the site for other recipes, perhaps what else can interest you. Good luck with your home cooking!

My video recipe

According to Richard Bertinet (French baker and best-selling author on how to bake your own bread), baking is an art akin to winemaking. The taste of bread can and should be refined, refined and varied. It is worth mastering a simple technology and spending a little time in the kitchen to experience the true taste and aroma of the very basis of life.

Wheat yeast bread in the oven

The recipe using live yeast is the simplest and most understandable. With it, anyone can start experimenting with home baking.

For one loaf you need:

• 600 g wheat flour;
• 12 g of pressed yeast;
• 12 g salt;
• 300 ml of water.

The amount of water is indicated for the oven bread, which is baked on a baking sheet. If a mold will be used, another 100 - 150 ml can be added. The dough will turn out more sticky and plastic, but the bread will be lush and airy.

In order for the dough to rise well, all products must be warm, and the flour must be sifted.

1. Crumble the yeast and grind with flour. Add salt and pour water into flour.
2. Mix 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, becomes smooth and shiny.
3. For 1 - 1.5 hours, place in heat for proofing. Ideal conditions can be created in the oven. Without turning on the heating, place a baking sheet with dough or a mold on the wire rack on the middle level. Place a bowl of boiling water on the bottom of the oven. For the active vital activity of yeast, a temperature of at least 35 - 38 ° C is needed. 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.
4. The mass should double in volume.
5. Preheat the oven, place the mold on the middle level and bake the bread at 200ºС for 40 minutes.
6. Cool in a linen towel on a wire rack.

The question often arises why homemade bread crumbles.

There are only two reasons:

• Unbalanced Recipe: Too much yeast, too little water or too much fat will break the texture of the dough.
• Low-quality flour with a low gluten content does not allow kneading a sufficiently elastic dough. Gluten strands 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 structure of the dough.

Homemade dry yeast bread

If live yeast is indicated in the recipe, they can be safely replaced with dry yeast, taking half the weight.

For wheat bread:

• 400 g flour;
• 280 ml of water;
• 6 g dry yeast;
• 10 g salt.

The dough will stick to your hands for a long time, but you do not need to dust the board with flour. Otherwise, the dough will absorb excess flour and turn out to be “heavy”.

The kneading surface and hands can be greased with vegetable oil. This will make your work easier and faster.

1. Dissolve dry yeast in warm water.
2. Make a hole in the flour, pour water into it and add salt.
3. Mix gently, gradually absorbing all the flour.
4. Transfer the resulting sticky mass to the kneading table. The lump of dough is formed quickly until the yeast starts to work. 10 - 15 minutes is enough to achieve a pleasant elasticity.
5. For 1 - 1.5 hours, the dough should be placed in a warm place.
6. When it doubles in size, lightly knead it, shape into a ball and place in a greased pan. It should take up no more than a third of the volume of the form, so that there is enough space for the risen bread.
7. Bake bread at 200ºC for 40 minutes. Readiness to check with a wooden skewer.
8. Cool on a wire rack under a towel. If the crust is too hard, lightly dampen the towel with water.

How to grow sourdough

At home, it is better to bake bread with sourdough. It is not 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 yeast-based ones. Sourdough is grown in different ways, making it liquid or dough-like. Either way, she can live for years with proper care.

The easiest recipe:

• 100 g flour;
• 100 ml of water 28 - 30ºС.

Sourdough is best made with whole grain flour. For rye bread, it is prepared from rye, for wheat - from wheat. You can also use a mixture of the two types.

bread recipes

How to cook bread in the oven according to a step by step recipe. Different types of bread, ingredient lists and step-by-step cooking instructions for each.

1 loaf

50 min

250 kcal

4.82/5 (11)

Bread is the most popular product that is consumed in most countries of the world. Freshly made crispy loaf of bread smells fragrant and has a wonderful sweetish taste. Many people cannot imagine their next meal without a piece of fresh loaf, and for good reason. Bread perfectly satisfies hunger, and if you add a few pieces of sausage, it is perfect for a quick snack.

Bakery products should be included in the diet of absolutely all people, as they contain exclusively fresh and environmentally friendly ingredients, many useful vitamins and minerals. Bake delicious bread in the oven at home with our simple and delicious recipes!

Recipe for white bread in the oven

The most popular bakery product is white bread. It is very soft, slightly sweet and crunchy. In addition, it is very easy to cook it, without having expensive equipment at hand, spending a minimum of energy and time. Also, making bread at home significantly reduces the family budget. But the most important thing is that you will be one hundred percent sure that the bread has absolutely no preservatives and other harmful substances. I present to your attention the most popular recipe for homemade bread in the oven with a photo.

Kitchen appliances:

Ingredients:

Let's start cooking:

Did you know? In order for the dough to bake better, we make small cuts on the top of the formed loaf.

video recipe

The video explains in a very accessible way how to properly knead the dough and what tricks will help you make soft and airy dough.

Recipe for kefir bread in the oven

Cooking time: 40 minutes.
Servings: 1 loaf of bread.
Kitchen appliances: oven, cutting board, sieve.

Ingredients:

• 250 ml of kefir;
• 3 cups wheat flour;
• 1.5 teaspoons of soda;

• 1.5 teaspoons of salt;
• half a teaspoon of sugar;
• 1 teaspoon of cumin.

Cooking:

1. First, the flour should be sifted through a sieve, add all the other dry ingredients to it and mix.
2. Gradually add kefir, while stirring. Knead the dough by hand until smooth.
3. We form a loaf, sprinkle flour on top to form a crispy crust and put it on a baking sheet with greased parchment.
4. Preheat the oven to 200°.
5. We put a baking sheet in the oven and bake for half an hour.

Oven Whole Wheat Bread Recipe

Cooking time: 45 minutes.
Servings: 1 loaf.
Kitchen appliances: oven, cutting board, sieve.

Ingredients:

• 600 g whole grain flour;
• 240 ml of boiled water;
• 3 teaspoons of yeast;

• half a teaspoon of salt;
• 1 teaspoon of sugar.

Cooking:

1. To begin with, pour warm boiled water into a deep bowl, into which yeast, salt and sugar should be poured. Stir and put in a warm place for 15 minutes.
2. After this time, add 2/3 flour to the bowl, knead the dough and again set aside in a warm place for an hour.
3. When the dough has risen, pour the rest of the flour into it, knead the dough and set aside for 40 minutes.
4. After 40 minutes, the dough will rise and it can be placed in an oven preheated to 180 °. Bake 40 minutes.

video recipe

As you can see, the recipe is quite simple to follow. To simplify the work, a special dough mixer is perfect, as in the video, thanks to which you can quickly knead the dough, while applying a minimum of effort.

oven garlic bread recipe

Cooking time: 40 minutes.
Servings: 1 loaf of bread.
Kitchen appliances: oven, cutting board, sieve.

Ingredients:

• 3 cups of first-class wheat flour;
• 1 glass of warm boiled water;
• 1 teaspoon of yeast;
• 1 tablespoon of sugar;

• 1 teaspoon of salt;
• 8 tablespoons of vegetable oil;
• 60 g butter;
• 3 cloves of garlic.

Cooking:

1. Mix all dry ingredients, add water and knead the dough.
2. Cover the bowl with a towel and leave in a warm place for an hour.
3. When the dough has risen, roll it out to a thickness of 2 cm with a rolling pin.
4. Mix butter with grated garlic and apply on the entire surface of the dough.
5. We twist the dough into a roll and cut several times. Set aside in a warm place for an hour.
6. Bake at 200° for 25-30 minutes.

Recipe for black bread in the oven

Cooking time: 1 hour
Servings: 1 loaf.
Kitchen appliances: oven, cutting board, sieve.

Ingredients:

• 300 g rye flour;
• 450 g wheat flour;
• 400 ml of water;
• 2 teaspoons of salt;

• 5 teaspoons of sugar;
• 2 tablespoons of sunflower oil;
• 2 teaspoons of yeast.

Cooking:

1. Pour 200 ml of water into a bowl, add sugar and yeast, set aside the bowl for 25 minutes in a warm place.
2. After 25 minutes, add the rest of the water, 2 tablespoons of sunflower oil. rye flour and a spoonful of salt. Mix and add wheat flour little by little. The dough is kneaded, covered with a towel and sent to a warm place for an hour.
3. When the dough has risen, it needs to be kneaded again and given the desired shape. Place it on an oiled baking sheet.
4. In a preheated oven, put the form with the dough, bake for 45 minutes.

We hope that these recipes will help you understand the preparation of different types of bread! If you want to cook something non-standard and unusual, then banana bread recipe. straight from California just for you! If you follow your figure, try to keep yourself in good shape, but cannot imagine your life without bread, then rye bread recipe. perfect for you. In our age of technology, various household appliances in the form of bread makers, multicookers and so on are gaining popularity. If you have these devices, then the recipe for making bread in a slow cooker. and a bread machine - A recipe for bread in a bread machine. - are worthy of your attention.

Share your impressions of making bread according to these recipes, offer your variations and improvements! Bon appetit!

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10 recipes for making bread at home

The most delicious bread is, of course, the one you baked with your own hands.

Bread on the table is a constant symbol of well-being and prosperity. Bread is a symbol of labor, home, family happiness. No one will doubt that one of the most amazing smells on earth is the smell of freshly baked bread. How tasty it is to eat a crispy crust!

Bread has always been valued and considered holy. People were anxious about grain, the harvest of a rich harvest was a holiday. Since ancient times in Rus' they have been baking bread, monasteries have always been especially famous for this.

Recently, the tradition of home baking has returned. And even if it takes a lot of patience, attention, reverent attitude to the product, it's worth it. Homemade bread is the best!

1. Homemade Russian bread

Compound:
. water - 350 ml
. dry yeast - 1 teaspoon, or fresh yeast - 25 g
. sugar - 1 teaspoon
. flour - about 0.5 kg
. salt - 1 teaspoon
. cumin - to taste
. vegetable oil - 2-3 tablespoons

Cooking method:
1. Pour yeast, sugar and a teaspoon of flour into a half-liter mug, mix everything dry, and then mix by adding a little water. Then pour out the rest of the water and mix again. Water should be very warm, boiled. Place the mug in a warm place. The resulting yeast wiring is ready when a head of foam appears on it. This takes about half an hour.
2. Pour the yeast wiring into a two-liter bowl, add 1 cup of flour there and mix thoroughly. Place the resulting mixture in a warm place for about 1 hour, until the mixture rises, turning into foam. This is how steam is made.
3. Add vegetable oil, salt, cumin to the dough, mix everything thoroughly and knead the dough, gradually adding flour (first a glass, at the end half a glass or less). While the mixture is liquid, knead with a spoon, when it thickens, knead with your hands right in the bowl. When the dough stops sticking to your hands and dishes, it means that you do not need to add more flour. It is important to catch this moment and not shift the flour. Form the finished dough into a bun, transfer to another larger bowl (with a capacity of 4 liters). Sprinkle the bowl with flour first to make the dough less sticky, and put in a warm place.
4. When the dough has risen after an hour or two, filling almost the entire bowl, knead it and let it rise again. At the same time, you can add a little flour if the dough began to stick to your hands. After the second rise, it must be kneaded again, and the bun of dough should be placed on a baking sheet.
5. Lubricate the baking sheet with vegetable oil, then the baking dough and place in a warm place for about an hour or less. Here it is no longer necessary to wait for a very large rise in the dough, so that large gas bubbles do not form in the bread. For the same purpose, before planting the dough in the oven, pierce the dough with a large needle from above and almost to the bottom, making at least 20 punctures.
6. Put the baking sheet with the dough in the oven preheated to 200 degrees Celsius. At the same temperature, bake bread for about 40 minutes, you can take longer, but no more than 1 hour. The readiness of bread is judged by the color of the top crust. It should be uniform brown.
7. After the bread is ready, take it out, wrap it in a towel, cover with plastic wrap and soak for 30 minutes. As a result of this, the bread crust will soften and will not be tough.

2. Rye bread

Compound:
. salt - 1 tablespoon
. vegetable oil - 1 tablespoon
. cumin seeds - 3 tablespoons
. wheat flour - 3 cups
. rye flour - 3 cups
. sugar - 1 tablespoon
. yeast - 2 tablespoons
. water - 3 glasses

Cooking method:
1. For the dough, mix warm water, yeast, sugar and leave until frothy. Mix rye flour, wheat flour, cumin seeds and salt. Pour the dough into the flour and knead until a soft dough forms. Cover with a towel and set aside for about 1 hour in a warm place. After the dough has risen, divide it in half, place on a greased baking sheet and leave for 2 hours.
2. Preheat the oven to high temperature and place a baking sheet in it. Bake for about 1 hour until browned. Lubricate the surface with a brush with milk or butter. Refrigerate 15 minutes before removing from bread pans. Add beauty and flavor to bread with a sprinkle. It can be added at different stages of bread baking: at the beginning of baking, 10 minutes after the start of baking, or immediately after the end of baking, while the bread is still hot. If you want to sprinkle bread at the start of baking, simply open the lid quickly to lose as little heat as possible. Before adding the topping, the bread must be smeared with glaze. Then the topping will really linger on the bread.

3. Bread with flax and caraway seeds

Compound:
. pure wheat flour - 500 g
. mineral water with gas - 200 ml
. milk - 250 ml
. salt - 2 teaspoons
. honey - 1 tablespoon
. tahini paste - 3 tablespoons
. ground flax seeds - 5 tablespoons
. yeast - 10 g
. ground cumin seeds - 1 teaspoon

Cooking method:
1. Dissolve the yeast in a small amount of warm milk with honey and let stand for about 10 minutes. Mix ingredients except oil, cumin and salt. Sifting the flour in parts, knead the dough, adding oil and salt at the end. Knead thoroughly for 15 minutes, the dough is very sticky to your hands. Don't add flour. Lubricate your hands with vegetable oil. Roll the dough into a ball, place in a greased bowl and leave to rise in a warm place until doubled in size. Punch down the risen dough and form the bread.
2. Put in a mold, sprinkle with ground cumin, cover and set to approach. Heat the oven to maximum temperature. Place the bread in the oven and bake for 5 minutes at a high temperature, spraying the oven with water a couple of times during baking, then reduce the temperature to 225 degrees Celsius and bake until the crust is dark. Cool the finished bread on a wire rack.

4. Long loaf for tea

Compound:
. wheat flour - 750 g
. salt - 3 teaspoons
. yeast - 30 g
. milk - 400 ml
. butter (or margarine) - 50 g
. egg - 1 pc.

Cooking method:
1. Put the flour in a deep bowl, add warm milk, softened butter, salt and knead the dough.
2. Once the dough stops sticking to your hands and starts bubbling, shape into a ball and place in a bowl. Put a plastic bag over the bowl, cover with a towel and put in a warm place until the dough doubles in size. Knead again, put in a mold for about 30 minutes until it rises again, brush the surface with egg and make a few shallow cuts with a knife. Bake for 10 minutes at 250 degrees Celsius and 35 minutes at 200 degrees Celsius. Place a bowl of water in the bottom of the oven.

5. Nut bread

Compound:
. flour - 1 kg
. dry yeast - 16 g
. salt - 20 g
. sugar - 30 g
. sunflower (or olive) oil - 70 ml
. shelled walnuts - 2 handfuls
. black beer - 1 bottle

Cooking method:
1. Stir all the products with a mixer, first all the dry ingredients, gradually adding oil and beer. The dough should not be hard or liquid. It will be a little sticky.
2. Make loaves of bread. Approximately the size of two palms. Then put the dough for at least half an hour in a warm place, it will fit a little, but the dough is heavy due to the nuts. Bake in the oven at 180 degrees for 50 minutes.

Bread made in a bread machine:

6. Borodino bread

Borodino bread is unique in taste and aroma. Dark as sadness, he is a witness to the immortality of the Russian spirit during the Battle of Borodino. This is the memory of the Grand Russian Duchess Margarita Mikhailovna Tuchkova and her love for her husband. This bread of patience, suffering, the sweetness of hope. Let's learn how to bake this truly Russian bread.

Compound:
. dry yeast - 2 teaspoons
. wheat flour - 1 cup
. rye flour - 2 and 3/4 cups
. rye malt - 4 tablespoons
. ground coriander - 1 tablespoon
. salt - 1 teaspoon
. vegetable oil - 2 tablespoons
. honey - 2 tablespoons
. water - 430 ml (including 80 ml for brewing rye malt)
. sourdough Extra-R

Cooking method:
In a separate cup, pour 80 ml of boiling water over 4 tablespoons of rye malt, mix and leave to cool. Put the yeast, flour, Extra-R sourdough, salt, butter, honey, coriander into the bucket of the bread machine. Add the cooled, brewed malt and top up with the rest of the water (350 ml). Turn on the bread maker in the "Rye bread" mode.

7. Banana Strawberry Bread

Compound:
. milk - 1/3 cup
. ripe banana (mashed) - 1/3 cup
. strawberry jam - 1/4 cup
. egg - 1 pc.
. butter (softened) - 2 tablespoons
. water - 2 tablespoons
. salt - 3/4 teaspoon
. bread flour - 3 cups
. yeast - 1 teaspoon

Cooking method:
Add the ingredients to the bread machine in the order listed. Set to basic white bread. Bake the dough until crispy.

8. Butter bread in Arkhangelsk

Compound:
. liquid (water, milk, dairy products or their mixture) + eggs (2 pcs.) = 160 ml
. oil - 4 tablespoons
. flour - 2 cups
. sugar - 3 tablespoons
. vanilla sugar - 1 teaspoon or cinnamon - 1/4 teaspoon
. salt - 1/2 teaspoon
. yeast - 1.5 teaspoons
. raisins - 0.5 cups
. nuts - 0.3 cups

Cooking method:
Add the ingredients to the bread machine in the order listed. Add the last two ingredients at the sound signal so that they do not break during kneading. It is better not to soak the raisins - otherwise they break badly in the bread machine. In recipes with a lot of sugar, it is better to use the light crust setting.

9. Egg bread

Compound:
. eggs - 2 pcs.
. water - 1 cup
. wheat flour - 3 cups
. salt - 1.5 teaspoons
. sugar - 2 tablespoons
. skimmed milk powder - 3 tablespoons
. butter - 2 tablespoons
. yeast - 2.25 teaspoons

Cooking method:
Measure the ingredients and place in the bread maker (mould). Set the bread baking regulator and press the "Start" button. Preparing 2 hours.

10. Bread with raisins and cinnamon

Compound:
water - 0.75 cups
wheat flour - 2 cups
salt - 0.75 teaspoon
brown sugar - 2 tablespoons
skimmed milk powder - 1 tablespoon
butter - 1 tablespoon
cinnamon - 1 teaspoon
yeast - 1.25 teaspoons
walnuts - 0.25 cups
raisins - 0.25 cups

Cooking method:
Add the ingredients to the bread machine in the order listed. Set the bread baking regulator, press the "Start" button. After the signal, add the chopped nuts and raisins.

Bread has always been the breadwinner. In prayer we ask God: "Give us our daily bread today...". Bread is life, what they swore for, what they died for, what they promised, and those who broke and shared bread were friends. Guests were greeted with bread and salt and blessed for exploits.