How to bake soft bread. Bread in the oven - the best recipes

Home-made pastries are highly valued. So, freshly baked bread, exuding a unique aroma, excites appetite by its very appearance. Modern housewives are returning to traditions and prefer to cook homemade bread in the oven with 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, to extend its shelf life. It is also not excluded the use of grain of low grades. These factors significantly reduce the useful qualities of purchased bread.

Homemade cakes have an unsurpassed taste. It's inexpensive and useful. Everyone can master the art of making bread. Having gained some skills in working with dough, you can 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?

Bread was baked in the oven in the old days. Today, many housewives have bread machines and multicookers in which you can quickly cook it. Now we will learn how to cook delicious bread, even without such special devices, using a conventional electric or gas oven.

Every housewife has appliances 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 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 cooking 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) is of two types:

1. Active or steamy. They look like small balls. Yeast must be diluted in water, whey, milk until completely dissolved or a "cap" of foam is obtained.
2. Safe. They look like a light brown powder. This product is used for baking quick bread. Yeast is simply mixed with flour and the rest of the ingredients.

Rye bread

There are many recipes for homemade dry yeast bread, which even a beginner can quickly cook. One of the most useful is rye, because it contains a lot of useful substances. In rye flour, compared to wheat flour, there are more valuable trace elements such as potassium, magnesium and iron.

For cooking, 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

Consider the preparation of food in stages:

1. with a sieve.
2. Add water, yeast and salt. It turned out dough on dry yeast for bread.
3. Knead the dough thoroughly and, covering it with cling film, refrigerate for 15 hours. The dough should increase by about half.
4. Remove the dough from the refrigerator and place on a floured table.
5. Spread the dough out, overlapping on four sides. You should get a cake of five layers.
6. Lightly dust the dough with flour and leave it to prove on the counter, covered with a towel.
7. grease with vegetable oil and place it for 5 minutes in an oven preheated to 250 ° C.
8. Gently transfer the dough into a floured pan. Put it in the oven.
9. Bake 40 minutes. Homemade bread in the oven with dry yeast is ready!

White bread

To make 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 does the following:

1. Pour water into a bowl, dissolve yeast and sugar in it. Add salt and sifted flour.
2. Mix thoroughly with a spoon. The flour should absorb all the water. Leave the dough for 5 minutes.
3. 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 it should be crushed again. Then let it come up again. Knead the dough again.
4. Send the resulting ball into a baking dish. Let him come up one last time.
5. When the dough has doubled in size, brush it with egg yolk or milk.
6. Send the future bread to bake for 50 minutes in an oven preheated to 180 ° C.

Features of the preparation of dough

Experienced housewives advise taking the preparation of the dough very seriously:

1. Water for dough should be taken heated to 35-40 ° C. To withstand the temperature is an important condition. In cold water, yeast bacteria will not multiply, and in too hot water they will die.
2. Don't add all the flour at once. First, dissolve dry yeast, salt, sugar and a few tablespoons of flour in water. Stir the mass with a whisk until the lumps completely disappear. The solution should have the consistency of liquid sour cream.
3. 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 additionally adding water.
4. Opara on dry yeast does not like drafts and loud sounds.
5. Its appearance will tell about the readiness of the dough: it should increase significantly in volume and become covered with bubbles.

How to knead the dough?

This question is often asked by newbies. After all, they cook homemade bread in the oven with dry yeast for the first time. Therefore, we will dwell on this stage of preparation in more detail.

1. Wash your hands before kneading the dough. Kneading involves working with bare hands. Remove any jewelry from your fingers before touching the dough.
2. Gather the dough together. When you first touch it, it will have a rather sticky consistency that will be hard to put together. Work with the mass, pressing down and gradually create a spherical shape. This should be done until the dough becomes homogeneous and stops sticking to your hands. If stickiness remains, then sprinkle the mass with flour, gently mixing it.
3. kneading. Lightly push the dough forward with your palms resting on it. "Beat" until it starts to spring. Usually 10 minutes is enough. The kneading process should be rhythmic, not too slow. The dough after such processing will completely get rid of lumps and stickiness. Its surface will become smooth, shiny, the consistency will be elastic.
4. Test form. Now you should check if the dough holds its shape. Roll it into a ball and leave it on your desktop. The form of the test after such manipulations should remain unchanged. Poke it with your finger. When the dough is ready, it will return to the shape of a ball.

It depends on the kneading what kind of baking will turn out. With the right actions, the cooked bread will be soft, will acquire a beautiful crispy crust. If the dough was not kneaded thoroughly, the product will end up flat with a hard, dense texture.

cooking secrets

To prepare delicious bread, you should use useful tips.

1. Before kneading the dough, sift the flour through a sieve. This will fill it with oxygen and give the dough a porous structure. Baking will be fluffy and light.
2. In order not to get lumps in the dough, all the ingredients should be added to the flour.
3. 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. Put the mass on the table, previously sprinkled with flour.
4. To make the dough “fit”, that is, increase in volume, cover it with a towel and put it in a warm place. You can significantly speed up this process if you stick a few straws into the future bread.
5. Do not leave the dough in a draft.
6. The dough will increase in volume several times if you remove the air bubbles by kneading your hands a little.
7. After the dough is laid out in a baking dish, you should put it in a warm place for 20 minutes. The product will become even more magnificent.
8. It is necessary to place future bread in the oven, preheated to the required temperature.
9. A regular toothpick will help determine the 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 baking. Homemade bread with dry yeast in the oven cooks quickly, and the result exceeds all expectations.

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Culinary Etude 24.01.2018

Homemade bread - the sound of these words is magical! It seems that a magical aroma penetrates your nose, and you feel how a hand squeezes an elastic loaf and brings it to your face. Such bread was not cut, but must be broken into pieces.

The familiar word "hunk" comes from the word "break". The hands of the baker put a soul into the bread that cannot be hurt with a knife. Everyone can make bread at home. Even in an ordinary, antediluvian, Soviet-style oven without numerous functions, you can bake a real masterpiece with a crispy crust. Let's check?

Dear readers of Irina's blog, I have been baking homemade bread for many years. In summer - in a small stove that lives in the yard, and in winter - in the oven. Do you think that baking good bread at home is very difficult? Now I will give you recipes with photos that will convince you otherwise!

In the early nineties, I worked in a bakery for my husband's uncle. It was a small bakery built back in the thirties by my uncle's father. Two hundred kilograms of bread came out of the vaulted oven every day.

Uncle Vasya kneaded the dough with his hands, and I molded the bread. It was very hard work. I once joked that they would invent such bread that does not need to be kneaded at all. Many years have passed, and such bread appeared! It is called "bread without kneading".

How to bake rye bread in the oven at home. Recipe with step by step photos

We will bake this loaf from a mixture of rye and wheat flour. Beginners in baking should not immediately start baking bread at home from 100% rye flour - it's really difficult.

Purely rye homemade bread, like the pre-war Borodino bread, should be baked only on sourdough. I recommend that you first master simple recipes, and then take on more complex ones.

For beginners, I advise you to start learning baking with bread without kneading. It was invented by American baker Jim Lahey. A few years later, the recipe made a splash.

The New York Times gastronomy columnist Mark Bittman, under the name "The Great Bread", introduced the amazing bread to the pages of a respectable and authoritative publication after attending a baking master class.

Bittman, who had seen quite a few gastronomic miracles in his lifetime, was struck by the fact that with the help of ordinary household kitchen utensils, without special equipment and equipment, spending a meager amount of physical strength, you can get fantastic quality bread with a thin crispy crust and a magnificent crumb.

The secret lies in the fact that with a long proofing and a sufficiently high humidity, gluten develops perfectly, on which the test conditions depend. And the conditions under the lid of the cast-iron pan, in which baking is usually done, provide optimal conditions for obtaining the famous crust. That's all!

The most famous bread recipe in the oven

I am pleased to present you the most famous recipe for bread in the oven.
We will start the dough with dry yeast, but you can also use ordinary “wet” yeast. In the text, the word "pulish" denotes a thick dough.

Poolish Ingredients

• 180 g peeled rye flour;
• 180 ml water (25°C);
• One gram (0.25 teaspoon) dry yeast.

Dough Ingredients

• the whole poolish;
• 420 g wheat flour;
• 250 ml of water (18-20°C);
• Four tablespoons of fermented rye malt;
• Five tablespoons of boiling water (malt is brewed with it);
• 15 g of sugar;
• 14-16 g of salt.

First you need to make a thick dough. Pour hot water into a mug, add yeast.

Pour the water with yeast into the sifted rye flour, placed in a bowl with a capacity of about half a liter, mix well with a fork, put in a plastic bag for 180 minutes to rise. Ready pullish in the photo.

Sift wheat flour (I use a plastic container with a capacity of three liters), put in it all the dough, brewed malt, salt, sugar, pour in water.

Stir, grind as it should with your fingers until a mass of uniform color is obtained.

The dough will turn out sticky and watery - that's right. Do not add any flour!

After half an hour, use a spatula to fold the dough into an envelope.

Close the container with a lid. Fermentation will take place for twelve hours at a temperature of 22-23°C.

After twelve hours, the dough will almost reach the “ceiling”, it will become “bubbly”. Now you need to dump it on the table, thickly sprinkled with rye bran, wheat or rye flour.

Fold into an envelope with a spatula.

Load into a wicker basket or any suitable container (after placing a clean cloth in it, on which flour or bran is generously sprinkled).

The seam should look up. In other recipes, the opposite recommendation is found. Try this and that. Choose whichever is more convenient for you.

To be sure, pour a little flour on top, wrap the edges of the towel. Allow proofing at 22-23°C for ninety minutes. Pictured is the risen dough.

Turn on the oven, heat up to 200°C. Twenty minutes before sending the bread for baking, place a container with a lid in the oven. Best of all - a massive cast iron pan. My business does not have this luxury. I took advantage of a battered enameled leaky "pensioner".

After twenty minutes, remove the dishes from the oven, open the lid, dump out the risen dough.

Replace the lid, return the mold to the oven.

Bake fifty minutes. Recalling that each oven has its own character, which you need to adapt to. You may need more time to bake the loaf.

We take out the finished product from the oven, wrap it in a towel, let it cool completely. You can eat homemade rye bread in three to four hours, otherwise it will seem damp. In the photo - the product in the context.

Wheat bread at home. Simple, tried and tested recipe

This is a recipe for wheat bread without kneading. I offer exactly it, as the simplest, tested many times. See what a cute homemade bread in the photo.

You always want to return to it, it captivates with its ease of implementation, a minimum amount of yeast, a delicate, porous crumb and excellent taste. I will keep silent about the aroma - you will add a lot of superlative epithets yourself!

Dough Ingredients

• 250 g wheat flour;
• 90 ml warm (30°C) water;
• 60 ml yeast water;
• 4 g salt.

Yeast Water Ingredients

• 200 ml warm (30°C) water;
• 1/4 teaspoon dry yeast.

Dough Ingredients

• All dough;
• 250 g flour;
• 180 ml of water;
• 1/4 teaspoon dry yeast;
• 4 g sugar;
• 4 g salt.

How to bake in the oven

Let's make yeast water. To do this, dissolve a quarter teaspoon of yeast in water. We pour out the 60 ml we need from the resulting liquid. This can be done with a beaker or a regular disposable syringe. We don't need the rest of the water.

Mix all the components of the dough in a bowl with a capacity of about one and a half liters. We will send in a plastic bag for twelve hours. Ambient temperature - 22-23 ° С.

Sift the flour into a deep container, add salt, sugar, yeast, water, all the dough, mix with your hands, eliminating lumps. I put the container in a plastic bag.

After fifty minutes, fold the dough into an envelope using a conventional plastic paint spatula, leave to ferment for another 1 hour and 20 minutes.

Cover the table generously with flour through a sieve, tip the liquid dough that has come up into it, shape the bread, put it on a sprinkled linen towel put in a bowl with a diameter of about 24-26 cm, sprinkle with flour on top, cover. Let proof in heat for 90 minutes.

Bake just like rye bread in the oven, only 40 minutes. Remove from the oven, wrap in a towel, cool by placing on a wire rack.

Here you can clearly see the process of preparing a similar product. The video is in English, but everything is clear.

Recipe for yeast-free bread at home

Sometimes homemade sourdough bread is called "yeast-free". This is not entirely correct, since sourdough, in addition to lactic acid bacteria, also contains yeast. Only you brought them out yourself, and did not buy them in the store.

I want to introduce you to yeast-free bread - we will bake it on soda. Soda country bread is very popular in Ireland. For beginners in baking - a real find!

Yeast-free homemade bread turns out fragrant, somehow very homely, rustic. From him emanates comfort and warmth of his native home. It stays fresh for no more than a day. Then it is better to make toast or toast with an egg from it. But usually he does not live up to the second day of his life.

I am giving you a simple Irish bread recipe without yeast in an almost authentic version. Cooking it at home is not at all difficult. I'll be glad if you like it!

Ingredients

• 385 g of premium wheat flour;
• 135 g whole wheat;
• 320 ml of buttermilk, whey or kefir;
• One teaspoon of soda.

How to bake

Mix the sifted flour with salt, soda. Make a “well”, gradually pour liquid into it, knead a pliable, sticky dough, dump it on a table dusted with flour.

Knead, without fanaticism, roll into a ball. At the top, make cuts "crosswise", 1-2 centimeters deep.

Bake in the oven at 200 ° C for half an hour - forty minutes. Readiness to check with a toothpick - it should come out of the thickest part of the loaf dry.

Wrap the finished homemade bread in a clean cloth, cool.

Yeast-free bread at home on hop sourdough

I have already said that any homemade sourdough bread is only conditionally “yeast-free”. Any sourdough contains yeast grown by you. But there are no "store" in it - it's true.

Ingredients

• 420 g flour;
• 280 ml of water;
• Two teaspoons of liquid honey;
• 5 tablespoons of hop starter;
• One heaping teaspoon of salt;
• Vegetable oil.

How to bake

Pour 120 ml of lukewarm (30 ° C) water into a bowl, put sourdough, honey, a couple of tablespoons of flour into it, stir. It will turn out a mass of sour cream density - “fed” sourdough or dough. It should “come to life”, “bubble” after about 120 minutes of being warm.

Add the remaining sifted flour, warm (30 ° C) water, knead a soft, moist dough. The mass will be quite lumpy at first - that's okay.

Moisten your hands with vegetable oil, knead until smooth, cover the bowl with a film, leave to ferment at a temperature of 22-23 ° C for 14-16 hours.

We form a loaf and bake in the same way as homemade rye and wheat bread without kneading. In time, the baking process in the oven takes approximately 50-60 minutes. Hop bread is placed for proofing not only in a round, but also in an oblong shape. In this case, it is convenient to bake it in a cast iron goose.

Sourdough for homemade hop bread

Ingredients

• 500 ml of water;
• A glass (250 ml) of dry hop cones;
• 1 dessert spoon of honey or sugar;
• 60 g flour.

How to cook

Pour a glass of hops into boiling water (cones are well tamped in a glass). Cook over low heat until the water is reduced by half. Strain, squeeze out the hops. Leave in a warm place overnight or for 8 hours.

Put honey or sugar, flour, stir, leave for 36-48 hours in a warm place. When the volume of the starter doubles, it “bubbles” properly and begins to fall off, then we can talk about its readiness. We put the ripened homemade sourdough in the refrigerator for storage.

Here is a video where you can see how to make homemade sourdough bread from fresh hop cones.

Borodino bread at home according to a 1940 recipe

To bake delicious homemade Borodino bread in the oven, you need to prepare a sourdough for rye bread and perform a number of technological operations that are quite complicated for a beginner. The proposed video shows in great detail and accurately how to bake real Borodino hearth bread at home according to the 1940 recipe.

Dear readers of Irina's blog! I hope that my simple recipes for homemade bread will instill in you the desire to bake a fragrant loaf for the joy of all households. If you have any questions - write them in the comments to this article - I will definitely answer everyone.

See you soon!
With sincere wishes for good health and good luck.
Irina Rybchanskaya, blog author Essay of a culinary amateur

Dear friends, January 27 marks the Day of the complete lifting of the blockade of Leningrad. The happiest period of my life - student life - is connected with the great CITY. The romance about Leningrad performed by the brilliant Andrei Mironov, I hope, will evoke in you the same feelings as in me - pure tears of love and admiration for courage and fortitude.

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How many people live in the world, so much they bake bread. And it is simply impossible to imagine our table without this product. Probably, there is nothing tastier than fragrant fresh bread. And in a house where it smells of fresh bread, you always want to return so much. That is why home-baking of bread is becoming more and more popular today, and housewives are so eager to master this art.

Of course, today bread is practically no longer baked in ovens, as it used to be. The easiest way for a modern person is to bake bread in a bread machine, the very name of this unit speaks of its purpose. But, even those who do not have a bread machine can easily bake bread in an ordinary oven, because today there are many recipes for homemade bread: white, rye, yeast dough, yeast-free, and everyone can choose a recipe for themselves to your liking.

Bread in the oven - food preparation

Of course, the quality of the flour is of the utmost importance for making good bread. Flour should be taken dry, without lumps, fresh. In order to get an idea of ​​the suitability of flour, you need to take a pinch and moisten it with water or saliva. If the color of the flour remains light, then it is fresh; if the flour has darkened, then it is stale. If it seems to you that the flour is damp, then it should be dried.

A prerequisite for successful bread baking is flour sifting. This will allow it to be saturated with oxygen and eventually turn into soft and fluffy bread, fragrant and unusually tasty, which is how a homemade loaf should be.

Bread in the oven - the best recipes

Recipe 1: Rye Oven Bread

This is a fairly simple recipe for rye bread, which even a novice hostess can master. Its disadvantage, perhaps, lies in the duration of preparation. However, using this recipe, you will prepare traditional homemade bread, fragrant and tasty, which will not go stale for a long time.

Ingredients:

800 gr. rye flour;
400 gr. water;
10 gr. yeast (dry);
2 tsp salt;
grows. oil.

Cooking method:

1. After sifting the flour, add water with yeast and salt to it. We knead the dough, however, not to a homogeneous mass, but so that there is enough air left in it to make the pastries porous. Then, covering the bowl with the dough with a film, put it in the refrigerator for 16 hours.

2. After the specified time has elapsed, we take the dough out of the refrigerator and, having sprinkled the table with flour, put it there. We leave the dough for a few minutes so that it itself “stretches” over the surface of the table. After we knead it lightly, put it on a clean towel and leave it to “rest” for another 3 hours, covering it with the free ends of the towel.

3. To bake bread, heat the oven to 250°C. We grease the form or pan in which we will bake the bread with vegetable oil, and put it in the oven for 5 minutes to warm up. Then, taking the pan out of the oven, carefully transfer the dough there and cover it with a lid. We bake the bread for about 40 minutes, then remove the lid and continue baking for about 15 minutes until cooked.

Recipe 2: Oven wheat bread

According to this recipe, you will get a wonderful bread, with a crispy crust and a fluffy crumb.

Ingredients:

1.5 kg of wheat flour;
25 g fresh yeast;
50 gr. rast. oils;
1 st. l. salt and sugar.

Cooking method:

1. Stir the yeast in 1 liter. warm water, then pour the resulting dough into a saucepan and add flour with vegetable oil, sugar and salt to it (leave a glass of flour). We knead the dough. Having formed a ball out of it, knead for about 10 minutes. Then we grease the pan with vegetable oil, transfer the dough into it and, having covered it with a lid, leave it to rise.

2. After increasing the dough in volume, we crush it and knead it for several minutes.

3. We prepare forms for baking bread by lubricating them with vegetable oil. We shift the dough into them. You can put the dough on a baking sheet, giving it a round shape, then we will get one large round loaf. Cover the dough with clingfilm and leave to rise in a warm place for about an hour. Then, preheating the oven to 200 ° C, bake the bread for about half an hour. Cool the finished loaves on a wire rack.

Recipe 3: Kefir Oven Bread

This bread is a real find for those who do not like yeast dough. Although the recipe is very simple, the bread turns out to be very tasty, fragrant, it retains a fresh look and taste for a long time.

Ingredients:

600 ml of kefir;
6 glasses of flour;
1 tsp sugar, salt, and soda;
2 tsp cumin.

Cooking method:

1. Mixing kefir with flour, salt, sugar, soda, salt and cumin in a bowl, knead the dough (you can first mix with a spoon). Having received a thick but soft dough, on a baking sheet greased with vegetable oil, we form a loaf out of it. For better baking of the dough, we make cuts on top, and to form a crispy crust, sprinkle flour on top.

2. Having warmed up the oven well, we place our baking sheet with the dough there. We bake for about 40 minutes.

If you are making bread using the sourdough method, do not allow the sourdough to cool. This can cause the bread to be too thick and difficult to digest.

The readiness of the dough is not at all difficult to determine. This will become clear when it doubles in volume and becomes covered with bubbles. You can talk about the readiness of the test when it stops sticking to your hands. The color of the crust and the sound that we hear when we tap on the bottom crust of the loaf will tell about the readiness of the bread - if it is distinct, then the bread is ready. Also, the readiness of bread can be checked by sticking a wooden toothpick into it. If it comes out dry and clean, then our bread is ready; if traces of dough are visible on it, then the bread still needs to be baked.

If you do not want to get a sticky crumb, rubbery crust and other defects, freshly baked bread must be taken out of the oven very carefully. The cooling of hot bread should be slow and natural. In this case, it is necessary to provide air access to the bottom of the loaf, that is, a sieve, grate, etc. can be a suitable place for this.

Nothing tastes better than warm, freshly baked bread. Many of us in childhood, when we carried bread from the store, bit off a small piece, since it was simply impossible to resist.

Now on the shelves you can find bread for every taste. Cereals, nuts and spices are added to it. The choice is simply huge, so everyone will find something to their liking.

But this bread is not always of high quality and tasty. Therefore, we suggest you prepare bread on its own in the oven.

Yes, yes, for this it is not necessary to have a bread machine, a conventional oven or oven will do. Literally a minimum of time, costs and ingredients, and delicious, hot, homemade bread is on your table. There are a lot of recipes, in the article you will find the most simple and popular.

The classic way to make white bread

You will need:

• Water (warm) - 3 cups (approximately)
• Salt to taste
• Fast acting yeast - 20 grams
• Wheat flour (you can use special bread flour) - one kilogram
• Refined vegetable oil - 3 tablespoons
• Sugar - two teaspoons

How to cook? Everything is prepared very simply, so even a novice hostess will cope with such a recipe.

Video recipe for white bread at home

Cereal bread - what you need for baking?

You need:

• Bread flour (or wheat 2 grades) - 500 grams
• Water - 2 glasses
• Cereal flakes - 60 grams
• Salt to taste
• Refined vegetable oil - two tablespoons
• Sugar - about one tablespoon
• Fast acting yeast - 10 grams

Cooking process:

We bake lush homemade white bread on kefir

If for some reason you do not like yeast baking, there is an alternative for you - baking on soda and kefir. Bread is no exception. It will turn out as lush and tasty as yeast.

Take 500 grams of flour (it is advisable to take whole grain or special flour for bread, salt to taste, half a teaspoon of soda, 450 milliliters of kefir (or yogurt), 50 grams of honey, vegetable oil, about two tablespoons.

Everything is prepared as usual: dilute the yeast with warm water, adding a little honey. Leave until impact should start to foam. At this time, sift the flour (it is necessary to enrich it with oxygen).

Pour the kefir into a plastic bowl and heat a little in the microwave, no more than a minute. Add soda to it. Combine warm kefir and yeast and mix well.

Add all the liquids to the flour and knead the dough, pre-salting it a little. Next, you need to sprinkle flour on the table and put the dough there. Knead a little until elastic.

soda baking don't have to endure within an hour, on the contrary, it is better to do everything very quickly, so immediately lay out the dough in molds greased with vegetable oil (unrefined). Set the oven to 220 degrees and preheat. Let the bread bake for half an hour. Then take it out of the mold.

Cooking Tips:

• Choose only good quality yeast and do not open it before use. Also, do not keep the package open for a long time, when the expiration date passes into the second half, the yeast starts to work poorly.
• Do not open the oven during baking too often. This will allow the bread to rise as much as possible and not become dense and damp in taste.
• Don't oil the molds too much, otherwise the edges of the bread will start toasting rather than baking.
• Be sure to stand the yeast dough so that it rises. Otherwise, the bread will not turn out.

How to bake lush delicious bread in the oven?

How to serve homemade bread to the table?

Serve hot or cold with your main course. In addition, hot bread is very well eaten as an independent dish, for example, with milk. Bon appetit!

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.

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