Cooking sliced ​​loaf at home. Baton recipe at home

How I love simple recipes, and they apparently love me, or as they say: the hunter and the beast runs. And today we will have a homemade loaf - a special recipe for the oven. Even when reading the recipe, I realized that it would be very tasty and quite simple. And taking this dough as a basis, I already baked a sweet braid and ordinary bread. Now I will describe how to bake a homemade loaf, and then my experiments.

Homemade loaf in the oven

Products:

• Milk - 300 ml
• Sugar - 2 tbsp
• Salt - 1.5 tsp
• Butter / margarine - 1/5 of a pack (a pack of 200 gr)
• Dry yeast - 1 tsp
• Flour - 500-550 gr
• Egg - 1 pc (in general, the egg is optional, I did without it)

Cooking:

What I want to say about eggs, somehow lately I like yeast baking more without them. The first time I put an egg, as indicated in the recipe, then I did it without it, and I liked it better, but the choice is yours here. In my opinion, the egg makes baking heavier, this is of course IMHO, if you don’t think so, use eggs.

If anyone is interested, these are the yeasts I use. I really enjoyed working with them, my rating is 10 out of 10.

In general, let's start ...

Let's heat the milk a little, of course, homemade is better and tastier. Pour milk into a bowl, add sugar, salt, yeast there. Stir and leave for 5-10 minutes. If using an egg, then beat it a little with a fork and pour it into the milk, but before you add the flour.

Melt butter or margarine. Now we begin to gradually mix the flour into the milk, when the dough is about like on, add the butter / margarine. Continue to mix gently and add flour. Next, you can already knead the dough with your hands. Flour may remain or you may not have enough of it, gradually adding, you can understand this.

The dough needs to be kneaded for 10 minutes, it is pleasant to the touch and it is a pleasure to work with it.

On a note: A well-kneaded dough does not stick to your hands and a bowl, if you take it and pull it, it does not tear, but rises in one mass. And one more thing, when working with the dough, you do not need to additionally dust the work surface with flour and you also do not need to lubricate with vegetable oil. It rolls easily and is very pliable, absolutely not sticky. If everything is the same for you, then you took the right amount of flour and kneaded the dough very well. Over time, you can already take flour by eye, I no longer need to weigh it additionally, I determine it by the test.

After kneading the dough, cover the bowl with a napkin and put it in a warm place for an hour and a half, it will increase in volume.

But the photo shows how well the dough has risen, it took me 1.5 hours. Transfer the dough to the work surface and knead it for just a minute.

Divide into two equal parts.

Shape the loaves (how the loaves are formed correctly, see many detailed photos), grease the baking sheet with vegetable oil, transfer the loaves to the baking sheet. Make cuts on top, cover with cling film and leave to proof. At this time, turn on the oven, 180C will be the most while the oven is heating up, this time will be enough for the loaves, they will still rise.

We bake for about 25-35 minutes, look at your oven, you do not need to fry them much, once they have become golden brown, check with a toothpick.

Cover the finished homemade loaves with a napkin and let them cool.

When I prepared a braid from this dough, I increased the amount of sugar (0.5 tbsp) and butter (80-100g), it turned out very tasty. If you need something closer to bread, do it on water. Now I use such loaves instead of bread, I replace milk with water, but do not rule out margarine. And no eggs.

Pour warm water into a deep bowl in which we will knead the dough. Add sugar and yeast. Mix well. Leave for 15 minutes until a lush foam appears.

Then add vegetable oil and mix everything.

Sprinkle salt and add flour in parts. We add the flour gradually, first about a glass in three steps, stirring everything with a spoon each time.

Then we introduce the rest of the flour in the same way, kneading the dough with our hands. The finished dough should stick to your hands a little, so it will rise better. Sprinkle it with flour on top so that it does not dry out and cover with a clean towel.

We remove the bowl with the dough in a warm place for about 40-50 minutes. During this time, the dough should increase well in size.

Sprinkle the table with flour and lay out all the risen dough. We roll it out in the shape of a rectangle, about 5 ml thick and roll it up.

We pinch all edges well.

Lay the roll seam-side down on a baking sheet lined with parchment paper, lightly dusted with flour. On both sides, the roll must be squeezed to the center with your hands, according to the accordion principle.

Make cuts on top with a knife.

Bake the loaf in a well-heated oven at 230 * C for about 10 minutes, then reduce the fire to 200 * C and bake for about 15 minutes or a little longer. The baking time depends on the type of oven and the degree of browning desired. We cover the hot loaf with a towel and leave to cool completely.

To be honest, we did not wait long, I really like the crispy crust and hot crumb. The loaf is fluffy and delicious!

After complete cooling, the cut of the loaf looks more uniform, with a dense structure. After cooling, the loaf is perfectly cut even into thin pieces, for example, for making delicious homemade sandwiches. Photo cut the next day.

Immediately I apologize for the photo from the phone, I didn’t check the camera and kneaded the dough. I thought tomorrow I’ll take a picture of at least an already baked loaf, but my youth came from the “gulls” and pounced on the loaves)))

Dissolve the yeast in warm water, add everything else in turn. What glass was used to measure water - so measure flour, it is indicated not in grams, but in the volume of a glass. Be sure to sift the flour.
Knead the dough. Knead for at least 5 minutes. It will be quite a bit tight, but pliable and elastic and will not stick to your hands at all. You will immediately fall in love with him.

Divide into three parts and form sausages, about 5 cm in diameter.
My baking sheet is 25x35 cm.

Put them on a baking sheet greased with margarine, make oblique cuts with a sharp knife and put in a proofer in a warm place for 30-40 minutes.
I stood for 40 minutes just on the table in the kitchen and came up.

They fit well, so you don’t need to put arcs close to each other. I didn't grease the top. We put in an oven preheated to 180 * C, bake until well golden brown for about 30 minutes.

Try baking, you won't regret it.

It bakes perfectly.

You can add bran, herbs, dill, garlic, grated cheese to the dough - whatever your imagination tells you. But first try these, and then with additives to get the hang of it.

This recipe is part of the "Cooking Together - Cooking Week" campaign. Discussion cooking on the forum -

Doing it yourself, using selected and natural ingredients, is not as difficult as it might seem. Even for novice cooks, loaves from the oven will turn out fragrant and tasty if you cook them according to simple and proven recipes.

A beautiful, tasty loaf with a crispy crust will turn out if you know the intricacies of working with dough and adhere to the following rules:

A loaf in the oven (simple and tasty recipes with a detailed description of the preparation are presented below) can be yeast, whole grain, sourdough, with spices and additives - there are many bread recipes.

A simple loaf sliced ​​in the oven

The simplest and classic version of wheat flour bread with a minimum of components. The technology of preparation and composition of products is given according to the state standard of 1940.

Ingredients

You will need the following products:

The number of products is designed for baking 2 loaves. Since margarine is now produced to different standards, it is customary to replace it with butter. The whole cooking process takes a little more than 7 hours. The technology is not complicated, but to get a good result, you need to follow all the instructions exactly.

Step by step cooking process

As a rule, the preparation of yeast dough begins with the preparation of sourdough. Opara is a leaven for dough made from water (or milk), yeast, flour.

1. For dough you will need: wheat flour - 220 g, yeast - 5 g, water - 154 ml. In a large container (taking into account the increase in dough in volume), it is necessary to measure water heated to 30 degrees and completely dissolve the yeast. They become active precisely at this temperature, this is an important point.
2. Then the flour sifted through a sieve is added and the resulting dough is well kneaded.
3. The container with the dough should be tightened with cling film and, covered with a towel, put in a warm room for 3.5-4 hours.
4. To knead the dough, you will need the remaining ingredients: flour - 280 g, water - 116 ml, salt, sugar, butter. The sequence of actions is as follows: salt and sugar dissolve in water. The resulting solution is heated to 35 degrees and added to the dough.
5. It is better to add the remaining sifted flour in 2 parts - it will be easier and faster to knead a homogeneous and plastic dough.
6. Butter softened at room temperature (heated can not be used) is added last to the almost finished dough.
7. The container with the dough must be covered as indicated in paragraph 3 and put in a warm place for 2-2.5 hours.
8. Punch down the risen dough and divide into 2 parts. For 10 minutes, cover with a towel, leave to restore the structure of the dough.
9. Form 2 loaves, 40 min. let them rise (under the towel).
10. With a sharp knife, make a few cuts on top of each loaf. Before placing in the oven, moisten the surface of the bread with warm water. This can be done with a sprayer (pulverizer).
11. In an oven heated to 250 degrees, put a container of water down (with boiling water in a cast-iron pan or heat-resistant glassware). Lubricate the baking paper (or the baking sheet itself) with vegetable oil, carefully shift the formed loaf. Place the baking sheet in the middle of the oven. Bread is baked for 25 minutes. If there is a convection mode (fan), then it should be used for baking a sliced ​​loaf.
12. Ready bread should be carefully transferred to a cooling rack.

Baton without yeast

A loaf in the oven (simple and tasty recipes will help you bake it without yeast) with the addition of soda is one of the easiest recipes to prepare. There are many variations of it, depending on the set of ingredients. Mandatory components are: flour, soda, fermented milk product (kefir, buttermilk, curdled milk, natural yogurt) or brine, salt.

Baton on kefir

To bake yeast-free bread, it will take 1 hour and the following recipe:

The dough needs to be prepared quickly.

1. First you need to mix all the dry ingredients: sifted flour with soda, salt and spices.
2. Then pour kefir into a container (preferably a little warm, not from the refrigerator), stir the mixture, quickly kneading the dough.
3. Form a round loaf and transfer it to a greased baking sheet.
4. Before placing the mold in the oven, you need to make notches on the surface so that the bread bakes better.
5. Baking mode: 200 degrees (preheat the oven in advance), 40-45 minutes. Readiness is checked with a thin splinter.

Sourdough - a useful replacement for yeast

Another option for yeast-free bread is sourdough bread. It is very useful and is stored much longer than purchased. This cooking method is convenient for regular baking of homemade bread.

The fact is that the leaven is used partially and repeatedly. It is enough to make a sourdough 1 time to use ½ for the dough, and “feed” the rest and keep it in the refrigerator until the next baking.

A simple and so-called "Eternal" sourdough is done like this:

1. In a deep bowl (for example, in a 0.8-1 liter glass jar), you will need to combine flour (100 g) and about 100 ml of purified water into a mixture similar to thick sour cream. Next, you need to cover the jar with gauze or cotton cloth and leave it in a warm room for fermentation for 1 day. Stir the mixture 2-3 times.
2. A day later, add flour (the same 100 g) and clean water, again until a mixture of sour cream density is obtained. Then it is supposed to withstand the leaven in a warm place for another 1 day.
3. After 2 days, the starter will increase in volume due to the bubbles from fermentation. Now it is supposed to add flour (100 g) and water for the last time to the desired consistency and, putting it in heat, do not miss an important point. When the starter becomes the most active, ready for use, its volume will double. It is then that the leaven should be divided and half can be put into the dough, and the second can be put away in a cold place. You need to store the starter in a jar covered with gauze. Or use a slotted lid.
4. Before you start baking again, you will need to activate the sourdough, “feeding” and keeping it in a warm place (this is described in detail above).

Recipe for wheat bread on the "Eternal" sourdough

Ingredients:

• Wheat flour - about 600 g.
• Salt - 1.5 tsp. (fine) or 2 tsp. (coarse grinding),
• Oil (vegetable, olive, sesame, to taste) - 40 g (2 tablespoons).
• Sugar (or honey) - 2 tbsp. l.
• Water - 250 ml.
• Sourdough - 7 tbsp. l.

The sourdough loaf is tender and soft, with a pleasant aroma.

1. The flour must be sifted and, adding salt, sugar (or honey) and butter, mix thoroughly.
2. Next, put the leaven, stir and pour in warm water. Knead the dough well so that it does not stick to your hands.
3. Covered and left in a warm room, the dough should double in volume. You can speed up the rise of the dough by placing the container with it in a bowl of warm water.
4. Punch down the risen dough and place in a proofing dish. You need to wait for the test to rise again.
5. Then, without kneading, put the dough to bake, after wetting the surface with warm water. Bake the first 10 minutes. at 240 degrees and another 30 min. at 190 degrees (temperature conditions must be selected based on the characteristics of the oven). It is better to bake bread “with light steam” by placing a container of water in the oven.

milk loaf

The loaf according to this recipe is very tasty, with a delicate crumb and a golden crust. Cooking time - about 3 hours.

The sequence of actions is as follows:

1. Dissolve sugar in warm water and add yeast, mix well. Wait (about 15 minutes) for the dough to rise.
2. In a large container, mix warm milk, salt, vegetable oil and the approached dough. Then, gradually adding the sifted flour, you need to knead the elastic dough.
3. The dough needs to be put in a bowl greased with cling film and left in a warm place for 30-40 minutes.
4. Punch down the risen dough and let it rise again for 1 hour.
5. Next, form a loaf from the finished dough. To do this, you need to roll out the dough so that you get a circle 0.5-1 cm thick. And roll the dough (as for a roll), quite tightly: after each turn of the dough, pinch its edge to the rest of the rolled sheet.
6. Having carefully fixed the edge, place on a greased baking sheet (or on baking paper) a loaf with a seam down. Then you need to cover it with a towel and leave to rise for 30 minutes.
7. To obtain a characteristic crust, you need to make several notches with a knife and grease the loaf with yolk mixed with milk (1 tablespoon).
8. A loaf is baked at 200 degrees (in a preheated oven) for about 30 minutes. In order for the bread to give off excess moisture, cool it by laying it on a wire rack.

Baton with cheese filling

A loaf in the oven (simple and tasty recipes will allow you to cook an unusual dish) can be used as a savory snack. For this dish, you can take any bread: wheat or rye, baked on your own or purchased. "Yesterday", a little hardened - the best option.

If you cook without garlic, then the dish will turn out not so spicy, but no less tasty. Cooking time - only 30 minutes.

1. To prepare the filling, put the butter in advance to heat until softened. Grate the cheese on a coarse grater, finely chop the garlic or squeeze it out using a press, chop the greens. Thoroughly mix all the components of the filling with butter.
2. The loaf must be cut with transverse cuts, but not cut through to the end. The incisions can be made obliquely or in the form of cells. The filling should be evenly distributed over the cuts of the loaf.
3. The loaf should be wrapped in foil and baked at a temperature of 200 degrees from 15 to 20 minutes. Then you need to open the foil and hold the loaf in the oven until golden brown for another 5-7 minutes.

A loaf with cheese filling can be served with soup and tea. Fragrant and nutritious, it goes well with kebabs and barbecue dishes.

With tomatoes and ham

To cook an unusual and very tasty dish from simple products - a casserole, you should use this recipe:

The casserole takes about 1 hour 30 minutes to cook. Or in 2 stages from the evening, so that you can serve it with breakfast.

1. Preparation of ingredients. It is necessary to cut the ham into cubes, tomatoes into thin circles, grate the cheese. The loaf is not cut into thick slices or triangles. Pour milk into a separate bowl, put eggs, salt and spices, beat the mixture well.
2. In a deep baking dish, greased with oil, carefully lay the products in layers in the following sequence: slices of bread in 1 layer, ½ cheese, ½ tomatoes, ½ ham; again bread in 1 layer, ½ of the remaining cheese, tomatoes, ham. On top, lay out a 3rd layer of bread, pour everything with a milk-egg mixture and press a little with a spoon for better impregnation. The last layer is the remaining cheese. You can stop at this stage if you cook a casserole for breakfast the night before. It remains to cover the form with a film and put it in the refrigerator. If you cook in the usual way, then after the formation of the casserole, it is important to let it soak for 15 minutes.
3. Before baking, let the workpiece warm up (20 minutes if from the refrigerator). Bake at 190 degrees for 40-50 minutes.
4. Cool pastry for 10 minutes. and, slicing, serve to the table.

With minced meat

Combining the ingredients of the meat filling with spices and herbs, you can diversify the taste of the dish. The meat component can be different: chicken, turkey, liver, minced meat (pork with beef, beef with lamb or just beef).

• Baton - 1 pc.
• Homemade minced meat (pork with beef) - 300 g.
• Cheese - 100 g.
• Onion (turnip) - 1 pc.
• Tomatoes - 2 pcs.
• Pickled cucumbers - 2 pcs.
• Vegetable oil (for frying) - 2 tbsp. l.
• Milk (for impregnation of bread crumb).
• Salt, herbs, spices - to taste.

Fragrant and tasty stuffed loaf can be prepared in just 1 hour.

1. To prepare a loaf for stuffing, you should cut it lengthwise, dividing it into the main part (3/4 loaf) and a thin “lid”. The loaf must be freed from the soft part so as to obtain a “shape” with walls no thicker than 1-2 cm. Pour the pieces of crumb immediately with milk.
2. Onion is fried in vegetable oil until transparent, then minced meat is added. It is necessary to fry with constant stirring so that the minced meat becomes almost ready and crumbly. Then you need to add the diced tomato and stew with minced meat for several minutes.
3. After removing from the stove, it is necessary to season the mixture with salt, spices; put finely chopped cucumbers and herbs.
4. Next, you should slightly squeeze out the bread crumb soaked in milk and add to the filling, thoroughly mixing everything until smooth. Stuff a loaf, transfer to a greased form, sprinkle with 1/2 of the grated cheese and cover with a “lid”. Sprinkle the rest of the cheese evenly on top of the whole loaf.
5. You need to bake a loaf at 180 degrees for about 30 minutes.

With garlic in the oven

Delicious with a delicate crumb, with a slight aroma of garlic and spices - this is how you get a loaf on a simple sourdough, baked in the oven according to the following recipe:

Garlic is introduced into the dough in an unusual, baked form. If there is no ready-made sourdough, then you can replace it with yeast (4 g fresh or 2 g dry).

1. In the sifted flour, you need to add the sourdough, warm water with dissolved sugar and mix until smooth. Cover with a towel and leave in a warm place for 30-40 minutes.
2. To prepare the garlic, it is required, without peeling, to sprinkle it with oil and, wrapped in foil, bake in the oven: 20 minutes. at 200 degrees and the same at 180. Squeeze the garlic that has become soft and mash it with a fork.
3. Knead the dough. To do this, add salt, spices, vegetable oil and softened garlic to the workpiece. Then, placing the dough in a warm place, wait until it doubles in volume. The risen dough is kneaded 2 times.
4. Then you can already form a loaf and transfer to a baking sheet (or put the dough in a deep form) for the last rise.
5. Optimal baking mode: 10-15 min. at 250 degrees (with steam), then 30-35 min. at 200 degrees (without steam).

The quality and taste of homemade bread largely depends on the flour from which it is made. If the flour is in lumps, but there is no unpleasant smell, then it has not deteriorated, but simply dampened. To dry, the flour is heated in the oven at low temperatures. When kneading dough, professional bakers specially heat flour and use warm dishes for dough.

When baking bread, you can and should combine different varieties and types of flour, for example, the highest grade with whole grain, wheat with rye or corn.

Spices, dried fruits, seeds, bran - these components will add flavor and benefits to homemade bread. An interesting fact: if 10-30% of the flour in the recipe is replaced with flaxseed, then the bread will turn out to be very soft and tender, and besides, it will stay fresh for a long time.

To determine the exact moment the dough is ready, use the following test: a small piece is placed in a glass of cold water. When a ball of dough rises from the bottom of the glass to the surface of the water, then it's time to start baking. To obtain a beautiful and crispy crust, different techniques are used.

The proven recipe is: at the last rise, do not cover the already formed loaf, let it weather a little. Then make cuts, moisten with warm water and put the bread to bake on a hot baking sheet in a preheated oven.

The crust will remain just as tasty, crispy even after the loaf has cooled. An easy way to get a soft crust is to wrap the bread in a towel while it's still warm.

Video about baking a loaf in the oven

Homemade loaf in the oven:

This master class is for those who are looking for the perfect loaf recipe at home. The easiest way is to make the dough in a bread machine and then bake it in the oven. This baking option is similar to a French baguette - very airy and porous, has a thin crust. It is prepared without baking, and therefore the product is very light. We offer to cook a sliced ​​\u200b\u200bloaf at home using our recipe with step-by-step photos.

Such a loaf is ideal for making sandwiches, toast, toast and canapés - hence its name. In addition, such bread perfectly tolerates freezing: place the baked loaf in the freezer chamber, and defrost in the microwave before use - the bread will be like freshly baked! The main condition for preparing a delicious sandwich loaf is to let the dough stand and rise properly.

Step by step video recipe

A bread maker will help to knead a soft, elastic dough. This step-by-step recipe used a model from Binatone (BM-2068), which has the function of manually setting the work program. If you don't have one, use your oven's "Dough" setting or knead it by hand.

Cooking time: 2.5-3 hours, taking into account the time for the dough to rise

Ingredients for a sliced ​​​​loaf at home (the output is 900-1000 grams of dough and 3 loaves):

• 1 full glass of water
• 1.5 teaspoons of salt
• 1.5 st. spoons of sugar
• 2 teaspoons instant dry yeast
• 4 tbsp. tablespoons of vegetable oil
• 3.5-4 cups of flour.

Also, to grease the loaves before baking, take 1 egg, a little vegetable oil or cream.

Baton recipe

1) Pour water and vegetable oil into the bowl of the bread machine.

2) Pour dry ingredients into water with oil: sugar, salt, yeast.

3) Then add the flour, after sifting it.

4) Set the following parameters in the manual setting mode: first batch - 10 minutes, rest - 30 minutes, second batch - 10 minutes, rise - 40-50 minutes.

5) Keep track of what kind of dough is obtained during the kneading process. It should be tight enough.

6) After the program has finished, the dough should at least double in size and become very elastic.

7) Turn the dough out onto a floured work surface.

8) Divide it into three parts. Roll each part into a long cake.

9) Roll this cake into a roll. Do the same with the other parts of the test.

10) Place the loaves on a baking sheet lined with paper and sprinkled with flour.