How to cook baked goods. Simple bread overnight without kneading dough

Bread. Bread is one of the most popular food products and has a long history.

Bread has received different names in different countries. As soon as it is called - loaf, pita bread, pita, tortilla, baguette, matzo, etc.

The main ingredients of bread are flour and water. Most often, rye and wheat flour is used, and bread is also baked from barley, corn and other types of flour. You can add yeast or baking powder, salt to bread. Additives "for an amateur" are nuts, raisins, dried apricots, sesame seeds, poppy seeds, cumin, etc.

With the advent of bread machines for sale, many housewives have purchased these units and bake fragrant lush bread at home. Contrary to popular belief that “a lot of fuss”, baking bread is not such a difficult task. At least, baking bread is easier than making dumplings, and even a young housewife is not afraid of the latter.

So, for baking ordinary bread, you will need wheat flour (it is better to take premium flour), yeast, salt and water. If you want rye bread, then remember that taking pure rye flour is not recommended, as the dough will not rise. Experiments with sourdough can also be disappointing - it is much more reliable to take ordinary yeast. The most common mistake in baking bread is diluting yeast with boiling water. Only warm water should be used.

It will take a maximum of 10 minutes to knead the dough, and not two hours, as many people think. However, it is not necessary to knead it yourself - look for this function in a food processor. After the machine, it is recommended to knead the dough by hand for a couple more minutes - to consolidate the result.

Do not constantly add flour to the dough "so as not to stick." The dough simply does not have enough air - kneading will easily solve this problem. After kneading, the dough should “reach”. To do this, it must be placed for a couple of hours in a warm place where there is no draft.

The dough is then punched down to "drive out" the carbon dioxide that was formed during fermentation. But you don’t need to do this for a long time - the dough will lose splendor.

The mashed dough remains to be divided into portions and shaped. The easiest way to do this is with a baking dish. So you can be sure that the dough will not spread. Then the dough is again put in a warm place for 40-50 minutes. After 20 minutes, gently press on the dough - the mark should completely disappear. This is an indication that he has risen.

You can decorate the bread with notches that can be made with a sharp knife. By the way, this is not only a decorative measure. Notches allow you to control the shape and prevent cracks.

Bread should be placed in a hot oven, which should be preheated to 250-260ºС. During baking, do not constantly open the oven - the cold has a bad effect on bread.

The readiness of bread is determined by knocking - an empty sound indicates that bread can be taken out. However, it will tell you a unique aroma. However, you should not rush - it is better to try the bread slightly cooled.

Fresh homemade bread can be eaten even without additives. And you can combine with any products - for example, make sandwiches with cheese and butter or more solid ones - with chicken or sausage. Well, someone likes sweet options - spread honey, marmalade, jam, chocolate butter, etc. on top.

No store-bought bread will ever replace home-baked bread with your own hands. We put our energy and all the love for our household into homemade bread. I really love baking bread and, even having acquired a bread machine, I still make bread, kneading with my hands, and bake it in the oven. Being a busy person, I try to look for recipes for bread that is prepared in a relatively short period of time. This time I'm giving you the recipe. quick homemade bread, which I tried quite recently, but already managed to bake three times. The bread is very soft and airy - feel free to recommend it to you!

Ingredients

To make quick homemade bread, we need:

warm water - 210 ml;

dry yeast - 1 tsp;

wheat flour - 320 g;

sunflower oil - 30 ml;

sugar - 1 tsp;

salt - 0.5 tsp

Cooking steps

Mix dry ingredients: sift flour, add salt, sugar and yeast.

Knead a soft and pleasant dough. Since flour comes in different densities, its amount may be slightly larger. I got 20 grams more than in the recipe. Lubricate the bowl with oil and place the dough in it for 30 minutes, covered with a lid or film.

Homemade bread is prepared quite quickly, but it turns out very soft with an ideal crumb structure.

Bon appetit!

Homemade bread, which can be prepared according to a variety of recipes, is considered one of the most delicious dishes. Its composition allows you to diversify the menu, including unusual and healthy ingredients during cooking. Delicious, home-baked bread will become a signature dish, fill the house with its aroma and create a unique atmosphere of coziness and comfort.

flour for cooking

For those who are just starting to practice this interesting and enjoyable business, there are a lot of quick and easy options. For those who already have experience of this type of cooking and can afford to diversify the usual composition, we offer components that are amazing in terms of taste and degree of usefulness.

However, the initial composition of home-made bread dough includes a number of products that are almost always used, and flour is among them. It is the main component of any test.

Any flour can be used for baking: wheat, corn, rye, buckwheat, barley, oat or a mixture of types and grindings. Different types of this ingredient allow you to get different flavors, increase the degree of value in terms of the final product.

Yeast and sourdough

Yeast is an essential ingredient in most bread recipes. At home, baking this product is most often done with them, since it is with their help that the dough rises, the final product acquires the necessary splendor and porosity. Yeast can be dry or fresh, the choice depends on the preferences of the hostess and the expected result.

Sourdough options are very diverse. There can be more than a hundred of them, they differ in the type of the main product, the combination of additional ingredients.

For example, such ingredients for the preparation of this product as kefir, barley, malt, raisins, hops, and wheat have found the greatest use in baking. Home-baked sourdough bread acquires an exquisite aroma, the vital activity of yeast is activated, vitamins and nutrients are preserved.

Homemade bread differs significantly from store-bought bread because it tastes great, is healthy, and has a long-lasting, tantalizing aroma.

cooking secrets

The process of making fragrant pastries, sourdough and bread dough at home has a number of features, so recipes and cooking methods can vary significantly depending on the option chosen.

Sometimes professional chefs share a number of secrets that allow you to make bread at home faster. There are relatively few of them, but following them will save time, correctly approach the process of choosing the type of sourdough, baking technique and preserving the finished product.

Secret number 1: dough preparation

Any type of dough must be prepared strictly according to the chosen recipe. What is suitable for one cooking option may not be relevant for another, therefore it is recommended to choose the practical subtleties individually.

The main task when baking bread at home is to obtain a lush, attractive and appetizing product. This can be achieved by following the rules in the process of preparing the test:

the consistency should be dense;
the dough should not stick to the hands during its final kneading;
if, with full adherence to the step-by-step instructions, the dough continues to be inelastic, sticky to your hands, you need to add as much flour as the dough requires.

These rules will improve the appearance of the finished product and its taste.

Secret #2: Test Preparation

To improve the taste of bread baked at home in the oven, as well as to increase the duration of its storage, professionals advise to let the dough stand for some time before baking.

Laid out in a mold, covered with a towel, the finished dough will "rest", saturate with oxygen, which will make the product more magnificent, appetizing. The standing time for the finished dough can be different - on average it is fifteen minutes, after which the form is set in a preheated oven.

Secret #3: Baking and Keeping Fresh

Since the finished dough is quite dense in its consistency, in order to bake it more evenly, it is recommended to preheat the oven thoroughly and even the form in which the bread will be cooked. This will make it possible to avoid unbaked areas and raw lumps of dough in the finished loaf.

One of the attractive qualities of freshly made bread should be considered a ruddy crispy crust. And in order for it to turn out when making bread at home in the oven, you need to hold the finished loaf for some time (about 15 minutes) in the turned off, but still hot appliance.

Classic Dough Ingredients

Beginning cooks can be recommended a method of how to make bread at home, which is the easiest to perform, does not require special kneading skills and at the same time gives an excellent result - fluffy bread with a golden crust, much tastier than purchased in a store.

For its manufacture, the following products will be required:

loose sugar - four tsp;
flour - 4 full glasses of 250 ml;
yeast (preferably dry) - 2 tsp;
filtered water - two glasses;
table salt - two tsp.

Easy bread making

In general, the process of baking bread for all recipes is similar and may differ only in the duration of some stages. Baking bread at home according to this recipe is the simplest technique and will allow novice chefs to test their strength and gain experience.

The sequence of actions is as follows:

First, water is heated, then sugar and yeast are dissolved in it.
After infusing the finished solution for fifteen minutes, it is thoroughly mixed, filtered, salt and flour, previously sifted, are added. A thick, viscous dough is kneaded from the listed components, which is left to proof at room temperature for 10 minutes.
The oven is heated to 30 ° C, a container with dough, covered with a lid, is placed in it. The residence time of the finished dough in the oven is determined until it triples in size (approximately 2 hours).
Now the form is placed in the oven with a temperature of 220 ° C, baked for 10-17 minutes, then the temperature is reduced to 180 ° C, and the process continues for another 30 minutes.

After turning off the finished loaf, it is left in the oven for some time, then the bread is taken out, covered with a clean towel and allowed to cool.

Rye bread with garlic

Professionals suggest using original techniques for baking at home. The recipe for rye bread can be diversified by adding garlic to it, which will give a special flavor and turn ordinary bread into a real table decoration and an original snack.

The components of the test should be taken as follows:

rye flour - 300 grams;
vegetable oil - 2 tbsp. l.;
water and wheat flour - 400 g each;
salt - 2 tsp;
brown or white sugar - 3 tsp;
garlic, depending on preferences - 5-8 cloves;
yeast (preferably dry) - 2 tsp.

If you want to make bread at home without sourdough, baking according to this recipe is perfect.

The technology for making this product is also simple and can be done using the simple baking technique described earlier, but with some adjustments: the garlic is crushed and added to the sifted flour, and the baking time is increased to 35-45 minutes.

Yeast-free bread on kefir

The absence of yeast in the recipe makes the finished bread more useful, while the degree of porosity of the crumb does not decrease, the taste remains delicate. To improve the baking of such bread, it is recommended to make several cuts on the crust during its preparation.

The composition of the recipe includes the following components:

wheat flour of the first or highest grade - 500 g;
sugar and salt - 2 tsp each;
medium-fat kefir - 150 ml;
filtered water - 210 ml.

The process of making bread at home looks like this:

85 g of flour and sugar are added to kefir, everything is thoroughly mixed.
The composition is left under cling film for a day.
After that, in the pre-sifted remaining flour, you need to add the resulting leaven and salt, mixing thoroughly with your hands.
Lubricate the form with butter, sprinkle with flour and lay out the resulting dough.
Place a baking sheet on top, also oiled.
The dough is formed in the form of a loaf, covered with a cloth on top and placed in an unheated oven.
After 3.5 hours, the dough is thoroughly kneaded again, then re-shaped in the form of a loaf and left in a cold oven for another 25 minutes.
Now the oven is heated to 220 ° C, the bread is baked for 17-20 minutes, then the temperature is reduced to 180 ° C, and baking continues for another 30 minutes.
Next, the top parchment is removed, the finished product remains in the switched off oven for another 11 minutes.

White bread with sourdough

Cooking at home on sourdough follows a similar technique, but the recipe may vary slightly depending on the wishes of the cook: components can be added that improve the taste of the final dish, increasing its biological value.

raisin;
dates;
prunes;
nuts (peanuts, walnuts - chopped and added to the dough);
seeds (linseed, sesame, sunflower, pumpkin).

Sourdough has long been considered the healthiest way to make bread because it does not use yeast that can disrupt the gut microflora.

A feature of this bread recipe at home is the ease of preparation of sourdough: it requires only wheat flour and water.

Cooking Ingredients:

water - 300 g;
wheat flour - 500 g;
whole grain flour of any kind - 150 g;
salt and sugar - 1 teaspoon each;
1 st. l. refined sunflower oil.

Sequencing:

Water (50 ml) should be heated, poured into a deep bowl. Add flour (150 g), knead the dough. The resulting sourdough is poured into a plastic container, covered with cling film and placed in heat for 3 days.
After the elapsed time, remove the film, discard the top layer of the leaven: only its middle part is used. The same volume of flour and water is added to the dough again. After kneading, the mass is left warm for 12 hours.
Next, the upper part of the dough is removed, the same ingredients are added to it again in the same amount, the dough is kneaded and left warm for an hour.
Now the remaining components are added. The dough is divided into 2 equal parts, from which oblong loaves are formed like a baguette, cuts are made on their surface for better baking.

Bread is baked on oiled paper for 15 minutes, temperature - 220 ° C, then - 35-45 minutes at 160 ° C.

Borodino bread

At home, the preparation of such a product is considered quite complicated, so beginners need some practical training.

To start, prepare the rye sourdough:

Four st. l. heat water to 50 ° C and add the same amount of rye flour, mix thoroughly. Keep the mixture warm for 24 hours.
Then add two tbsp to the solution. l. warm water, stir and leave warm for 3-4 days, covered with gauze. Stir morning and evening.
After the appearance of a pleasant smell, the sourdough is ready.

To prepare Borodino bread at home, you need to take:

fermented malt - 25 g;
sifted rye flour - 75 g;
ground coriander - 1 tsp;
filtered water - 250 ml.

Components for the test:

coriander for sprinkling - 10 g;
second-class wheat flour - 75 g;
molasses - 20 g;
salt - 1 tsp;
purified water - 55 ml;
rye flour - 250 g;
sugar - 3 tbsp. l.;
previously prepared sourdough - 155 g.

The sequence of actions for making Borodino bread at home is almost the same as that described for white bread. The only addition is getting tea leaves: flour is mixed with coriander and malt, poured with boiling water and left, wrapped, for two hours in warmth.

Before baking, sprinkle the top of the mold with coriander and send it to the oven preheated to 220 ° C for 20 minutes. Then the temperature is reduced by 20 ° C and the product continues to bake for another hour.

Ready bread is taken out and covered with a cloth to cool. Delicious product is ready!

Store-bought bread will never be tastier than homemade - it is not so fragrant, soft, and a day after purchase it becomes completely stale so that it can be safely thrown away.

But most women do not know how to bake loaves at home, although there is, in fact, nothing difficult in this. In addition, you can always add spices, cheese or sausage to bread cooked in your own oven to give it a special taste.

This article provides affordable easy homemade bread recipes and some tips to help you bake a delicious loaf the first time. A novice hostess can bake not only wheat loaves, but also:

Rye bread;
Borodinsky;
With additives.

In addition, there is a cooking method without the use of yeast, which will also be discussed below.

Step by step recipes for delicious homemade bread in the oven

In the beginning, it should be noted that for the preparation of this kind of baking, it is always necessary to purchase high-quality flour. In addition, the yeast used should always be as fresh as possible. If these two points are observed, you can get soft and tasty bread.

Simple by leaps and bounds

The first recipe is dedicated to a simple bread, but very soft and airy. The aroma from its baking will pleasantly spread throughout the kitchen. This recipe can be called a "template" for baking simple homemade bread.

The consistency of the dough should ideally resemble heavy cream. 1.5 kg should give just such a result, but if this is not enough, then there is nothing wrong with adding a little more.

Sift flour, then add butter and salt. It will be most convenient to take a large bowl for this procedure.

Yeast is preliminarily placed in heated water, and when it becomes liquid enough, it must be poured into a bowl of flour. Now all the ingredients are thoroughly mixed for a quarter of an hour.

After an hour and a half, the kneading procedure is repeated, then the dough needs to be given a few more hours (ideally - 180 minutes) in order for it to infuse. During kneading, the mass must be pressed down and carbon dioxide will come out of it.

The dough is distributed into bread pans, if there are none, then neat loaves can be manually formed.

For another hour, the mass should be infused in the form, and after that it is time to bake - the bread forms are placed in the oven preheated to 180 degrees for an hour.

This is a recipe for the most ordinary, but really tasty bread, in which you can add cheese if you wish. To do this, the easiest way is to rub it on a still warm loaf.

We offer you to watch the video so that you can see all the stages of making such simple bread at home:

Useful rye

Rye bread is considered more dietary. To cook it at home in the oven you need:

Flour (rye and wheat) - 1 kg each;
Yeast (it is better to use dry) - 1 table. spoon;
Water - 1.5 l;
Sugar - half a table. spoons;
Salt - 2 tsp. spoons;
Sunflower oil. - 1 table. spoon.

Baking rye bread at home in the oven is practically no different from the first recipe.

Water must be heated to room temperature, then pour it with yeast, previously mixed in one container with sugar.

After let it brew for a quarter of an hour.

Sift both types of flour and place in a suitable bowl.

Add a little oil (vegetable) and a couple of pinches of salt.

Gradually start pouring in water with yeast, while stirring.

Knead the mass and let it brew for 1 hour in a warm and dry place, while covering the container with a towel (can be placed in a plastic bag).

Lubricate the form for future loaves with oil, place the dough there and leave for 30-40 minutes, covering with a special film for baking.

At this time, let the oven heat up.

Bake bread at 200 degrees for 40-50 minutes.

For a spicy taste, one head of garlic is sometimes added to rye products.

Without yeast on kefir

This is a budget recipe for making loaves with a crispy crust and amazing flavor. For him you will need:

300 grams of flour (wheat);
1 teaspoon a spoonful of soda;
200 milliliters of kefir (you can measure with a glass);
1 teaspoon a spoonful of salt.

The consistency of the dough should be about the same as in the manufacture of pancakes. First you need to mix together all the dry ingredients of the recipe, that is, flour, salt and soda. After that, kefir is already added.

What happened, stir with a spoon, and then carefully knead with your hands for ten to fifteen minutes. The mass sticks strongly to the hands, but you can’t add flour during the cooking process, but you can grease it with oil.

Heat the oven to a temperature of 200 degrees, place the dough in a baking dish, pre-lubricated it too. Such bread is baked on average from 40 to 50 minutes. It is best to check readiness with a thin wooden stick.

Borodinsky

Borodino loaves are very healthy and have a piquant taste. Cooking such bread at home in the oven requires the use of the following products:

Rye flour - 3.5 cups;
Wheat flour - 2 cups;
Yeast - 2.5 tsp. spoons (better take dry ones);
Sugar - 3 table. spoons;
Sunflower oil - 1 table. spoon;
Salt - 2 tsp. spoons;
Ground coriander - 1 table. spoon;
Natural cocoa - 3 table. spoons;
Water.

The consistency of the dough should be liquid, like sour cream. To achieve this, rye flour (1.5 cups) must be mixed with water at room temperature.

Then add yeast (half a teaspoon) and sugar (1.5 tablespoons) to the resulting mass. Since Borodino bread requires sourdough, after completing these steps, the bowl of dough should be placed in a dry and warm place for 2-3 days.

Wheat flour must be sifted and mixed with the remnants of rye in a deep bowl. Then gradually add boiled water.

Add the remaining sugar, yeast, cocoa, a pinch of salt, coriander, butter and a tablespoon of pre-prepared sourdough. Whisk all ingredients thoroughly for 10 minutes.

Put in a mold, cover it with a clean towel and wait about two hours, allowing the future loaf to brew. At 180 degrees in the oven, Borodino bread is baked for half an hour.

Dark bread is served with all soups, it will be especially tasty with borscht and cabbage soup.

By the way, each housewife prepares Borodino bread in her own way and it is very difficult to find the same standard recipe for its preparation. You can only choose the most suitable for yourself.

Therefore, we suggest watching another video recipe. Perhaps you will like it more.

Baking bread in an electric oven at home

For an electric oven, you can use any of the recipes that were listed above. Several important rules must be followed:

To prevent the bread from burning from below, it must be placed on a baking sheet, previously sprinkled with coarse salt. Dampened paper or special foil will help protect the loaf from burning the top;
The classic baking temperature in an electric oven for products of this type is 180-200 degrees. This rule applies to the intermediate level;
If you splash boiling water on the bottom of the oven, the dough will rise correctly. For this purpose, you can still use a bowl of boiling water set before baking.

Having learned how to bake bread, you can safely take on the result of preparing various pastries: pies, pies, cakes and any other. Start with pies! All the neighbors will come running to you to find out what smells so delicious!

Sometimes it happens that you want something tasty, but you are too lazy to go to the store. Then we start improvising. Surely the recipe for sweet baked apples in the oven, described, appeared that way.

Love mushrooms? Yes, it's rare to find people who don't like them. There are many ways to cook them. For example, mushroom sauce. various recipes are described. All gourmets are delighted with them!

So, as a result, we can take some really useful tips that are especially useful for novice housewives:

The easiest way to check the readiness of bread is with a wooden stick. As an alternative solution, you can use a regular match. If, after piercing the loaf, there is no dough left on the stick, then the pastry is ready;
You can add various ingredients on your own, having previously tested the initial recipe and achieved the correct result. Otherwise, it may not come out very tasty;
During kneading, the dough needs to be pressed down a little, so carbon dioxide comes out of it;
You can replace yeast with ordinary kefir - cheap and tasty;
It is important to use only high-quality and fresh ingredients, especially flour. If you neglect the freshness of products for making bread, then it will not turn out to be the most successful;
In order for the yeast to rise faster, the dough must be placed in a warm place. You can even additionally cover the container with the dough with a warm towel or any other thing suitable for this.

If you follow all these rules, then you can cook really tasty and lush bread in the oven at home.

Do you want to know how to bake dill garlic bread? If yes, then the following video is for you:

Bread is a food product baked from a kneaded mixture of flour and water, usually with the addition of yeast (sourdough). Flat cakes made from grain pastes cooked on hot stones (unleavened bread) are the oldest type of cooked dish. It is believed that sour bread was first made by the Egyptians, who discovered that bread became fluffy when fermented. In the Middle Ages, bread spread throughout Europe.

Making bread and rolls at home is becoming an increasingly popular pastime. Convinced supporters of homemade bread have long been creating their own varieties, without limiting their imagination. Beginners should be patient and not lose courage at the first failure.

Three types of dough are used for baking bread:
1. Sour dough is the most ancient way of loosening. It is used for products with a high content of rye flour. If sour dough is prepared at home, then rye flour, water or buttermilk is taken and set to ferment at a temperature of 30-35 ° C. You can also add yeast to the sourdough.

2. Yeast dough is suitable for baking bread mainly from wheat flour. This is done according to the same rules as baking from yeast dough. At home, you can make white bread, buttermilk bread, cottage cheese and nut bread.

3. When baking homemade bread, you can even use baking powder. Its advantage is in the ease and speed of making dough. However, such bread does not have a typical bread taste and rather resembles an ordinary pie. Nevertheless, products are obtained, especially if you use the finest flour. With the help of baking powder, you can bake simple white bread, oatmeal, banana. Flavoring additives can be different types of spices, fresh herbs, nuts and other oil-containing seeds, onions, lard, ham and even cheese. Buns are made from the same dough and according to the same rules.

Fruit and nut bread
375 g flour
60 g brown sugar
a pinch of salt
1/4 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon ginger powder
1/4 teaspoon Jamaican pepper
15 g fresh yeast
150 ml warm milk
60 g butter
90 g light raisins
75 g dark raisins
60 g candied fruits
125 g nuts

Mix flour, sugar, salt and spices in a large bowl. Dissolve yeast in a little milk.
Make a well in the center of the dry mixture. Pour in the yeast mixture.
Add butter and rest of milk. Knead a soft dough, adding flour or warm water if necessary.
Turn the dough out onto a floured surface and knead for 4 minutes or until the dough is soft and elastic. Place in a bowl and leave covered in cling film in a warm place for about 11/2 hours or until well risen.
Preheat oven to 200°C. Grease a small bread pan with butter. Add fruits, candied fruits and nuts to the dough. Mix thoroughly until they are evenly distributed.
Put the dough into a mold. Leave under the film for 30 minutes or until it rises to the edges of the form. Bake for 35-45 minutes or until bread is set and crust is brown. Put on the grate and knock. If the loaf is too soft, turn it over and bake unshaped for another 5 minutes. Leave to cool on a wire rack.

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Recipes for sourdough bread (grown with your own hands!), the recipe for the sourdough itself, as well as bread baked in the traditional way - with yeast!

June 03, 2010, 21:22
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