Bake delicious bread at home. How to bake delicious wheat bread in the oven at home. How to make Hawaiian bread in a bread machine

10 recipes for making bread at home

Most delicious bread- of course, the one you baked with your own hands

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

Bread has always been valued and considered sacred. People were sensitive to grain; harvesting a rich harvest was a holiday. Since ancient times, Rus' has been baking bread, and monasteries have always been especially famous for this.

Recently, the traditions of home baking have returned. And even if it takes a lot of patience, attention, and reverent attitude towards the product, it is worth it. Homebaked bread the most delicious!

1. Homemade Russian bread

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

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

2. Rye bread

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

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

3. Bread with flax and caraway seeds

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

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

4. Loaf for tea

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

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

5. Nut bread

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

Cooking method:
1. Stir all the products with a mixer, first all the bulk ingredients, gradually adding oil and beer. The dough should be neither hard nor liquid. It will be a little sticky.
2. Make loaves of bread. About the size of two palms. Then put the dough in a warm place for at least half an hour, it will rise a little, but the dough is heavy due to the nuts. Bake in the oven at 180 degrees for 50 minutes.

Bread made in a bread machine:

6. Borodino bread

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

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

Cooking method:
In a separate cup, pour 80 ml of boiling water over 4 tablespoons of rye malt, stir and leave to cool. Place yeast, flour, Extra-R leaven, salt, butter, honey, coriander into the bread machine bucket. Add cooled, brewed malt and add the rest of the water (350 ml). Turn on the bread maker in the “Rye bread” mode.

7. Banana and strawberry bread

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

Cooking method:
Add the ingredients to the bread machine in the order shown. Set to main mode white bread. Bake the dough until crispy.

8. Butter bread in Arkhangelsk style

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

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

9. Egg bread

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

Cooking method:
Measure out the ingredients and place them in the bread maker (tin). Set the bread baking control and press the “Start” button. It takes 2 hours to prepare.

10. Cinnamon Raisin Bread

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

Cooking method:
Add the ingredients to the bread machine in the order shown. Set the bread baking control, press the “Start” button. After the signal, add chopped nuts and raisins.

Bread has always been the breadwinner. In prayer we ask God: “Give us this day our daily bread...”. Bread is life, what they swore, what they died for, what they vouched for, and those who broke and shared the bread were friends. Guests were greeted with bread and salt and blessed for their deeds.

It’s impossible to count how many proverbs and sayings about bread people have come up with. Since ancient times, bread has been revered and treated with great respect. Bread is the head of everything! To this day it is a staple food. You won't be full without bread.

Baking is a labor-intensive and time-consuming task, but this is all compensated by the pleasure that you get from a delicious, aromatic loaf baked with your own hands.

Bread can be baked in an oven, in an oven, in a bread machine, from yeast dough and dough without yeast.

We will present you several recipes for bread that has an appetizing, unique taste.

First of all, let me remind you.

  1. In the old days they said that the taste of bread depends on kind hands and a kind heart.
  2. Equally important for tasty, high-quality bread is flour and clean water, their correct ratio in the dough
  3. I would especially like to note that when kneading the dough, the room should be warm, and the flour should not be cold
  4. When preparing yeast, it must be thoroughly mixed with water, adding a small amount of flour
  5. The kneaded dough should be placed in a warm place for fermentation for 4–6 hours.
  6. Well-fermented dough is porous, has the smell of alcohol and has a convex shape on top
  7. During fermentation, the dough should be covered with a towel.

How to make sourdough for yeast-free dough, you can read more

Recipes for delicious bread made from yeast dough in the oven

Homemade bread from A to Z

How to bake white wheat bread at home

To prepare this bread you need 1 kg wheat flour will need to cook

  • 2 glasses of water,
  • 30 – 40 g yeast,
  • 1 tbsp. spoon of salt,
  • 2 tbsp. l. Sahara,
  • 1 – 2 tbsp. l. vegetable oil
  • 1 tbsp. l. butter

Let's start kneading the dough. Take half the flour, mix it with 1.5 cups of water and yeast. Mix all this very well. It is better to first dilute the yeast and add it to the flour. It is best to knead the dough with your hands, adding a little flour if necessary, until it stops sticking to the walls of the pan.

Keep in mind that the pan should be of such a size that the dough can freely increase in size by 3 times

Cover with a towel and place the pan in a warm place for 3 to 4 hours, kneading it periodically (about every hour).

After the dough has increased by 1.5 - 2 times, knead the dough again, adding the remaining flour, water, salt, sugar and vegetable oil. If you want the dough to be more rich, add one egg to it. Knead everything well, cover the pan, and put it back in a warm place for 1.5 hours.

Prepare the molds, this can be a deep baking sheet, a saucepan, special baking dishes, grease them with oil and place the dough in them, keep in mind that you should not fill the molds completely, since the dough will increase in size during baking.

Place the molds for 20–40 minutes in a warm place, preferably near a warm radiator. The dough will rise a little more.

Now the most crucial moment - baking bread. If there is a high temperature and low humidity in the oven, we can get low, unbaked, hard bread, so the temperature and humidity need to be created at a certain level.

To begin, heat the oven to 160 - 180 degrees and place a bowl of water on the bottom of the oven. Place the molds on the middle shelf and hold for 6 - 10 minutes, then raise the temperature to 220 - 280 degrees, bake until done, at the end of baking, reduce the temperature again to 180 degrees. Baking time depends on the weight of the loaf, for 1.5 kg - about 1.5 hours.

After removing the bread from the oven, brush it with a 1:1 diluted egg with water or oil. Cover with a towel and leave to cool. After it cools down, you can remove it from the mold.

Start baking - we are sure you will succeed.

An old recipe for homemade bread with yeast

To bake this bread you will need:

  • 10 g yeast
  • 0.5 cups warm water
  • 1 glass of warm milk
  • 4 tbsp. l. vegetable oil
  • 1 tsp. salt
  • wheat flour as needed

You need to pour the yeast into warm water with the addition of 1 tablespoon of flour, stir everything thoroughly. Add salt, milk and butter.

While stirring, add flour little by little until the dough becomes stiff, but soft, tender and does not stick to your hands.

Divide the entire dough into several small koloboks. Flatten slightly and place on a baking sheet. Upload to hot oven and bake for about 10 minutes.

Check readiness with a match by piercing the bread; if the dough does not stick to the match, the bread is ready. Take it out and place it on a wooden board, covering it with a towel for 20 minutes.

In ancient Russian recipes it was advised to grease the mold with hemp oil, and before baking the bread, keep the flour in a warm place for two days.

How to bake homemade rye bread in the oven

According to professional bakers, real rye bread can only be baked in a Russian oven. Only in it you can get the aroma of real rye bread, and the loaves should be large - about five kilograms.

Well, there are few housewives who have the opportunity to use a Russian stove, and yet we will risk using this recipe for baking it at home in our modern apartments.

To complete our recipe you will need 2 cups of sifted rye flour, 1 cup of water, 25 g of yeast, salt on the tip of a teaspoon.

Take a bowl, pour flour into it. Dissolve the yeast with water, pour it into a bowl, add salt and knead the dough until it is soft, smooth, and homogeneous.

Make a bun out of it, leave in a warm place for 1.5 hours. The dough will ferment and rise, the aroma of fermented rye dough will emanate from it.

After this, knead it well again, place it on a prepared baking sheet, previously greased with oil, and shape it.

Wait about an hour for the dough to rise, place it in the oven preheated to 230 degrees for 30 minutes, after sprinkling it with water.

Remove the finished bread from the mold and lightly moisten the top with water, cover with a towel to cool.

Break off a piece of fragrant, delicious bread and try it with cold milk. The taste is unforgettable.

A simple recipe for baking milky white bread

For this recipe, prepare based on 850 g of wheat flour -

  • 1 glass of milk
  • 100 g sugar
  • 150 g butter
  • 20 g yeast
  • 3 eggs and salt on the tip of a knife

First, dilute the yeast with warm milk, add half the sugar and 100 grams of flour, make batter, leave it in a warm place for 1 hour.

At this time, we will make the filling; to do this, grind the butter so that it turns white, combine with egg yolks, salt and sugar. Mash all this very well until you obtain a liquid homogeneous mass.

Beat the remaining whites.

Place the dough in a large saucepan, add flour, filling, and egg whites. Knead the dough well, divide into 2 equal parts, form loaves and place them in pre-greased molds.

If desired, the top of the bun can be sprinkled with crushed nuts and brushed with egg. Bake at approximately 180 degrees for 45 minutes.

Recipes for homemade bread made from dough without yeast

Baking a bun according to the recipe with cinnamon and raisins

Take yolks from 5 eggs and mix with 100 g powdered sugar until smooth.

0.5 tsp. ground cinnamon, 3 grains of cloves, half a glass of seedless raisins, add the grated rind of one lemon to the resulting mass and mix it all.

Beat the whites, add to the mixture and add 50 g of wheat flour to knead the dough well.

Bake in a greased pan over low heat for 30 minutes.

Potato bread recipe with vanilla

Grind the yolks with powdered sugar until white, add whipped cream, potato flour, vanilla and knead everything well.

Take a mold, preferably a round one, grease with oil and sprinkle flour on top, place the dough in it.

Bake in the oven until done.

Composition of this bread –

  • 120 g potato flour
  • 10 egg yolks
  • 5 proteins
  • 150 g powdered sugar
  • 0.5 teaspoon vanillin

Cornbread in the oven without yeast

Make a homogeneous mass consisting of 3 egg yolks, 150 g of powdered sugar, add 1 cup of sifted corn flour, grated zest, juice from one lemon. Knead it all well.

Beat the whites of 12 eggs and pour into the dough, mix lightly.

Bake over low heat in a greased and floured pan.

Recipes for bread made from yeast dough in a bread machine

Bake Tex-Mex Bread with Sweet Peppers in a Bread Machine

Since many people today have electric bread makers in their home kitchens, we decided to give two, in our opinion, original recipes for delicious bread. There are many types of bread makers, and we will do this in a fairly common one, the Tefal model, which is the easiest to use.

  • 225 ml water
  • 30 g tomato paste
  • 6 g salt (1 tsp)
  • 290 g sifted wheat flour

Place the container in the bread machine, select mode 5 (baking French bread), product weight 750 g, crust color and start. After the signal, add 100 g of red, yellow and green sweet pepper, cut into small cubes.

How to make Hawaiian bread in a bread machine

For a 750 g loaf, place the ingredients in the container in the following order:

  • 135 ml milk
  • 1 egg
  • 7 g salt (1 tsp)
  • 75 g sugar
  • 375 g sifted wheat flour
  • 5 g dry yeast (1 tsp – 3 g dry yeast)

Place the container in the bread machine, select mode 6 (highest baked bread), product weight 750 g, crust color and start. 5 minutes after the start of kneading, open the lid and add 70 g of soft butter.

After the signal, add 30 g of cocoa powder and 80 g of diced pineapple. At the beginning of the baking process, brush the crust with beaten egg, sprinkle with 10 g of cocoa powder and decorate with 30 g of pineapple rings.

Watch the video on how to bake in a bread machine and the recipe

Video recipe from the chef Homemade rustic bread

You can find out how to store bread at home so that it doesn’t go stale longer.

Good afternoon, our readers. Today we will prepare bread at home, namely in the oven. Almost any homemade baking- it’s very tasty, especially if you cook it with love.

Homemade bread in the oven turns out very fragrant and tasty. When I tried to cook it for the first time, everyone at home and guests were delighted, and the taste was significantly different from store-bought.

Moreover, in stores they sometimes prepare such bread that it is almost impossible to eat. Sometimes we have this kind of unsuccessfully purchased bread that sits around for a long time and ends up being used either for crackers or for the dogs to enjoy.

Bread turns out great in home bread machines, it’s convenient, especially since now you can buy such a stove for every taste and color, as they say. But you can do without it, for example, prepare homemade bread in the oven.

Many, as far as I know, cook this way and benefit in many ways compared to store-bought bread, but let’s not wait too long, I have selected for you a few simple, but very delicious recipes homemade bread, including one of my favorite and constant recipes.

This is one of the simplest recipes, I started using it myself. It may not be perfect, but if it works out, the bread is very soft, tasty, crispy...

And most importantly, the quality of bread depends on flour, I just realized from experience that different manufacturers- different quality, and the bread turns out different. It’s better not to skimp on flour and use what you know best.

We will need:

  • Water - 1 glass (boiled);
  • Flour - 3.5 cups;
  • Vegetable oil - 3 tablespoons;
  • Salt - 1 teaspoon;
  • Dry yeast - 0.5 sachet;
  • Sugar - 2 tablespoons.

From this quantity we get 2 small loaves.

First you need to sift the flour; sift 3 cups into a separate bowl. Make a hole there and add sugar, salt and yeast (1/2 sachet).

make a hole in the flour

Mix everything thoroughly.

Then we make a hole again and pour in vegetable oil and boiled water at room temperature.

mix liquid ingredients

Now knead the dough. First with a spoon, then with your hands on the table. Knead for about 15-20 minutes. As you knead, add a little flour so that it does not stick to your hands.

kneaded dough

The resulting dough should not stick to your hands.

Now put the dough in a container, or a pan, cover it with a lid or towel and put it in a warm place for at least 1 hour.

When the dough has risen, you need to knead it thoroughly.

knead the dough again

Now we form the loaves. Divide the dough into 2 equal halves and form the loaves with your hands or a rolling pin as you see fit.

First, roll out a rectangle, then roll it into a roll. We pinch the edge well and from the sides too.

roll it up

Prepare a baking sheet by greasing it with vegetable oil. We place our loaves on it and lightly press down with our hands. We place them at a great distance from each other.

We make several oblique cuts on top with a knife.

make cuts on top.

We leave our loaves to brew for 45 minutes. During this time they will increase in volume.

the loaves are steeped

Preheat our oven to 200 degrees. Before putting the loaves in the oven, brush the tops with regular boiled water to make the crust more golden brown.

Now put the homemade bread in the oven. Bake for 30 minutes, then reduce the temperature to 180 degrees and bake for another 10 minutes.

Then we take out our loaves and moisten the top with some water so that the crust is softer.

lubricate with water.

That's all, the bread is ready, you can cut it and serve it. Bon appetit.

Homemade bread according to video recipe.

It’s practically the same here, all the steps are absolutely similar, only slightly different proportions of ingredients. We tried exactly this recipe and it turned out very tasty. We will not duplicate the top recipe, but simply invite you to take a look, maybe it will be easier to perceive.

Ingredients:

  • Flour - 600 g;
  • Salt - 1 teaspoon;
  • Sugar - 1.5 teaspoon;
  • Dry yeast - 2 teaspoons;
  • Vegetable oil - 4 tablespoons;
  • Warm water - 300 ml.

Homemade bread in the oven Ciabatta.

Interesting name, but I used to think it was just a different type of bread. It turned out that this was ordinary homemade bread in the oven, with yeast or sourdough. And this dish is Italian, that’s how it is.

Ciabatta in section

In general, almost everything is the same as above, only different proportions of ingredients and a “cake” shape. But it’s actually delicious, and the crust is so crispy and pleasant, so try it, you’ll definitely like it.

We will need:

  • Flour - 400 g;
  • Dry yeast - 1/2 teaspoon or 2.5 ml;
  • Water - 300 ml;
  • Salt - 1 teaspoon.

I would like to note that we do not add sugar, but it still turns out very tasty. Then we tried sugar (1.5 teaspoons), it turned out sweeter. Here it’s more convenient for you, without sugar you liked it better.

Sift the flour into a separate bowl, where we will knead the dough.

Add salt and yeast to flour. Mix everything thoroughly.

Now add water, but first 250 ml, stir, then look at the situation, adding a little more water. It turned out that there was a little water left, I did not add it so that the dough would not turn out liquid.

Now cover the dough, I covered it cling film, and leave for at least 7 hours, but no more than a day. This is convenient, so you can knead the dough in the morning and continue in the evening or knead in the evening and continue in the morning.

leave the dough for at least 7 hours

After the time has passed, the dough has risen, continue. Sprinkle the table with flour, being careful not to let the dough stick to the table when we take it out of the bowl.

risen dough

Take the dough out of the bowl and sprinkle plenty of flour on top too, then make a small rectangle with your hands, pressing lightly.

make a rectangle from the dough

Now we fold it into an envelope and make a rectangle again. And so on a total of 3 times. As a result, there should be a rectangle on the table. This is how puff pastry is usually kneaded.

The dough is sticky, so sprinkle flour in those places where it sticks to the table or hands.

After 3 folds, we twist the rectangle into a roll and fold the edges to the bottom.

roll it up and fold the edges.

Now place our bread on a pre-prepared baking sheet covered with parchment and sprinkle a little flour on top. Then use a knife or blade to make three cuts.

make cuts

Leave to proof for 1.5 - 2 hours, covered with a towel. The dough should rise by 2 times.

After 2 hours, put our bread in the oven, preheated to 170 degrees, to bake for 50 minutes.

put it in the oven to bake

After the time has passed, without opening the oven, increase the temperature to 215 degrees and bake for another 15 minutes.

Then we take out our bread and grease the top with water, as much as possible, so that the crust softens.

brush the bread with water

Cover with a linen towel and leave the bread to cool, about 1 hour. Then you can serve it to the table.

But it also happens that the bread doesn’t turn out well, it rises well and quickly, but at the end of the second proofing or at the beginning of the baking cycle, the roof-dome of the bread falls off.

There are the following main reasons:

  1. High yeast content in the dough.
  2. Increased moisture content in the dough piece, failure to maintain the flour/liquid balance.
  3. Incorrect timing of first or second proofing. This factor is called “dough over-proofing”...
  4. Opening the oven door while baking...

Homemade bread without yeast.

Sometimes, for health reasons, you cannot eat baked goods that contain yeast. Then the real salvation is yeast-free bread. Everything is just like in the old days.

yeast-free bread

The only downside is that this process is long. But there are more advantages. Firstly, the bread turns out much tastier. Secondly, there are a lot of useful microelements.

We will need:

  • Rye flour - a little more than 1 kg;
  • Vegetable oil (preferably refined) - 4 tablespoons;
  • Salt - 1 teaspoon;
  • Honey (sugar) - 1 tablespoon;
  • Water.

It is best to start cooking in the morning. You will need a large glass or ceramic container.

Pour in 100 ml of warm water (brought to a boil and cooled). Pour 100 grams into water. rye flour. Stir until smooth.

Cover with a cotton napkin. Place in a warm place. It is advisable not to use metal - even stir with a wooden spoon or spatula.

After a day, add water and flour (100 each) to this dough. Leave it warm again.

Repeat on the third day.

Fourth day - time is coming to an end. Pour in 500 ml of water and add enough flour so that the dough resembles thick sour cream. Leave for a day.

The next morning you need to separate ¼ of the part - this will be the so-called “grove”, which can be used for further baking of bread (repeating the procedure of adding portions of flour and water). Add salt, sugar and vegetable oil to the rest of the dough. Stir first with a wooden spoon and only finally with your hands.

Grease a baking sheet with oil. Form a loaf. Place on a baking sheet. Leave for three hours to rise.

Baking time is about an hour, depending on the individual characteristics of the oven.

We described the recipe quickly, of course it takes a long time, but it’s worth it. Soon we will describe in more detail the process of making sourdough and bread using it. Sourdough is also different, so stay with us, subscribe and be one of the first to learn the recipe for making homemade sourdough bread.

That's all for us, leave your comments below, also join us in Odnoklassniki, bye everyone.

Updated: October 8, 2018 by: Subbotina Maria


Not long ago, there was a wave of rumors on the Internet about additives found in store-bought bread. One can only guess how true the rumors were, but some particularly vigilant citizens became concerned about the problem of home baking. And it turned out that baking bread at home is not at all difficult, even if you don’t acquire special gadgets, but use the good old stove and oven.

How justified home baking is, it is better to ask people with experience. And they, as a rule, having learned to bake bread on their own, completely stop buying it in the store. Just the knowledge that there are no preservatives in homemade bread will encourage many to experiment with baking. Fortunately, you don’t need superfoods for this, and baking bread doesn’t take that much time.

Bread can be baked at home in several ways. The easiest way is to use a bread machine. Also suitable for baking bread are both a newfangled multicooker and conventional oven. We probably won’t consider options with a Russian stove, since such luxury is rare today.

Homemade bread in a bread machine


In fact, those who have a bread machine at home participate minimally in the process of baking bread. Their task is to correctly measure the ingredients and load them into the machine. For example, excellent white bread will be made if you pour a glass of warm water into a ladle or bowl, stir in one and a half teaspoons of dry yeast and a couple of tablespoons of sugar. Add 3-4 tablespoons of vegetable oil there. All this should stand for ten minutes in a warm place. Then this impromptu dough is poured into the container of the bread machine, a teaspoon of salt and wheat flour, sifted through a sieve, are added there. The flour should be approximately 450 g. All that remains is to select the “White Bread” or “Basic” mode, the desired crust color and press the “Start” button. The bread will be ready in about two and a half hours.

For choux bread you will need 350 g of rye and 250 g of wheat flour, two tablespoons of honey and vegetable oil, one and a half teaspoons of salt, a teaspoon of caraway seeds, two teaspoons of dry yeast, 330 ml of water, as well as pre-brewed boiling water (80 ml) 4 tablespoons rye malt. We put everything listed in the bread machine, select the “Rye bread” mode and press the “Start” button.

To make the existence of bread machine owners easier, special ready-made baking mixes are produced. But if you still prefer to combine the ingredients yourself, you can experiment. For example, add melted butter rather than vegetable oil to make the taste of the bread more delicate. Or replace water with milk or kefir. You can add an egg, cottage cheese or muesli, dried fruits, bran, sprouted wheat grains, nuts, seeds, herbs and spices to the dough.

Homemade bread in the oven


Baking bread in the oven is not much more difficult than a regular pie. The main thing is to find a suitable baking container. And it is not at all necessary that it be a classic rectangular shape - both round and oval will do, as long as it has high sides and fairly thick walls.

For white bread homemade take a quarter glass of milk, a glass of warm water, one and a half tablespoons of sugar, the same amount of melted butter, a teaspoon of salt, a packet of dry yeast and three and a half glasses of flour. When the dough is ready, you will need a little vegetable oil to grease the pan.

First of all, yeast is diluted in warm water, then all of the above ingredients are added in the indicated quantities. But first add only two glasses of flour, and add as you mix. As soon as the dough begins to lag behind the walls, it needs to be kneaded - kneaded in every possible way with your hands, preferably on a table sprinkled with flour. This is quite hard physical work and will take about ten minutes.

Then take a large pan, put the dough in it and put it in a warm place, covering it with a lid or towel. The dough will approximately double in volume in an hour. The risen dough can be kneaded, or it can be rolled out into a thick layer and rolled up like a roll, and then placed in the prepared pan. The mold is also covered with a towel and again placed in a warm place for an hour, as the dough should rise again.

Before directly baking the bread in the oven, the temperature should already be approximately 200°C. The pan with the risen dough is placed in the oven for half an hour, but it is still worth checking periodically to make sure that the bread is not burnt. When the bread is baked, take it out and let it cool completely. It is not recommended to cut bread that has not cooled down.

Having mastered cooking bread in the oven according to basic recipe, you can move on to experiments, adding spices, bran, dried fruits and whatever your heart desires to the dough.

Rye bread in the oven also turns out well, and the dough for it is prepared in almost the same way. For the dough you will need to take 8.5 g of dry yeast, dilute it with warm water, add salt and rye flour. There should be 300 ml of water per half kilo of flour. Knead all this into a dough and leave in a warm place for two hours. The risen dough is kneaded, formed into a loaf and again left alone for an hour. Then the pan with the future bread is placed in the oven and baked at 220°C for thirty minutes.

Homemade bread in a slow cooker


The multicooker, already appreciated by busy housewives and men who are far from cooking, can do almost everything. This includes baking bread. True, you will have to directly participate in this process. In addition to the fact that you will need to prepare the dough, the bread should be turned over during the baking process to get a loaf fried on both sides - after all, there is no grill in the multicooker.

White bread will work great in a slow cooker if you take half a kilo of flour, 330 ml of water, 25 g of sugar, a teaspoon of salt, 6-7 g of dry yeast, and a couple of tablespoons of vegetable oil. Dissolve sugar and salt in warm, but not too hot water, add yeast to it - you get a dough. Keep the dough in a warm place so that the yeast foams and pour in the oil. Flour should be added, sifting through a sieve - this will make the bread more fluffy. The dough is kneaded for about 10 minutes, then placed in a large container in a warm place for three hours.

The risen dough is kneaded and placed in a multi-cooker bowl, previously greased with vegetable oil. It takes another hour for the dough to rise again. Some bakers turn on the “warm” mode at this stage, but you can do without it if the bowl with the dough is carefully covered and kept warm. As soon as the dough has risen again, you need to select the “baking” mode and set the timer for 50 minutes. The bread will be baked but will be white on top. Therefore, they carefully take it out, turn it over and put it back into the bowl. To brown the bread on the other side, 15-20 minutes in the “baking” mode is enough.

Almost the same way, black bread is baked in a slow cooker, only the flour, of course, is rye.

The lucky few succeed in making bread at home the first time. But this is not a reason to be sad at all. Try, experiment, and you will definitely be able to bake your own signature homemade bread - aromatic and tasty.

Store-bought bread will never taste better than homemade bread - it is not as aromatic, soft, and a day after purchase it completely stale so that you can safely throw it away.

But most women do not know how to bake loaves of bread at home, although there is essentially nothing difficult about it. 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 presents accessible, simple oven bread recipes at home and some tips that will help you bake a delicious loaf the first time. A novice housewife can bake not only wheat loaves, but also:

In addition, there is a method of preparation without using yeast, which will also be discussed below.

Step-by-step recipes for delicious homemade bread in the oven

At 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 turns out to be not enough, then there is nothing wrong with adding a little more.

  • Flour – 1.5 kg;
  • Salt – 2 teaspoons. spoons;
  • Yeast - 1 table. spoon;
  • Water – 1 l.

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

The yeast is first placed in heated water, and when it becomes liquid enough, it needs to be poured into a bowl with 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) for it to settle. During kneading, the mass must be pressed down and carbon dioxide will come out of it.

The dough is distributed into bread baking molds, but if there are none, you can manually form neat loaves.

The mixture should sit in the mold for another hour and then it’s time for baking - the molds with bread are placed in an oven preheated to 180 degrees for an hour.

This is a recipe for the most ordinary, but really tasty bread, to which you can add cheese if you wish. To do this, the easiest way would be to rub it onto a loaf that is not yet cooled.

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

Healthy rye

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

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

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

The water needs to be heated to room temperature, then pour in the yeast, previously mixed in one container with sugar.

Then let it brew for a quarter of an hour.

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

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

Gradually start adding water with yeast, stirring while doing so.

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

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

During this time, let the oven preheat.

Bake the bread at 200 degrees for 40-50 minutes.

One head of garlic is sometimes added to rye products for a piquant taste.

Without yeast on kefir

This budget recipe for making loaves with a crispy crust and amazing aroma. For it you will need:

  • 300 grams of flour (wheat);
  • 1 tsp. spoon of soda;
  • 200 milliliters of kefir (you can measure it in a glass);
  • 1 tsp. spoon of salt.

The consistency of the dough should be approximately the same as when making pancakes. First you need to mix together all the dry ingredients of the recipe, that is, flour, salt and soda. After this, kefir is added.

Stir what happens with a spoon, and then knead thoroughly with your hands for ten to fifteen minutes. The mass sticks very much to your hands, but you cannot add flour during the cooking process, but you can grease it with butter.

Heat the oven to 200 degrees, place the dough in a baking container, having also greased it first. This bread takes an average of 40 to 50 minutes to bake. It is best to check readiness using a thin wooden stick.

Borodinsky

Borodino loaves are very healthy and have a piquant taste. Preparing this 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 teaspoons. spoons (it’s better to take dry ones);
  • Sugar – 3 table. spoons;
  • Sunflower oil – 1 table. spoon;
  • Salt – 2 teaspoons. spoons;
  • Ground coriander – 1 table. spoon;
  • Natural cocoa – 3 tables. 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 leavening, 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 remaining rye flour in a deep bowl. Then gradually pour in boiled water.

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

Place in the pan, 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, it should be said that every housewife prepares Borodino bread in her own way and finding the right one standard recipe its preparation is very difficult. You can only choose the most suitable one for yourself.

Therefore, we suggest watching another video recipe. Perhaps you'll like it better.

Baking bread in an electric oven at home

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

  1. To prevent the bread from burning on the bottom, it should 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;
  2. Classic baking temperature electric oven Products of this type are considered 180-200 degrees. This rule applies to the average level;
  3. If you pour boiling water on the bottom of the oven, the dough will rise correctly. For this purpose, you can also use a bowl of boiling water placed before baking.

Having learned how to bake bread, you can start cooking without worrying about the results. various baked goods: pies, pies, cakes and any other. Start with pies! French Quiche: recipes open pie. 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 here, appeared exactly like this.

Do you like mushrooms? Yes, there are rarely people who don’t like them. There are many ways to cook them. For example, mushroom sauce. Described here various recipes. All gourmets are delighted with them!

So, as a result, you can take several really useful tips, which will be especially useful for novice housewives:

  1. 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 baking is ready;
  2. You can add various ingredients of your own after testing the initial recipe and achieving the correct result. Otherwise, it may not turn out very tasty;
  3. During kneading, the dough needs to be pressed down a little, so carbon dioxide comes out of it;
  4. You can replace yeast with ordinary kefir - cheap and tasty;
  5. It is important to use only high-quality and fresh ingredients, especially flour. If you are careless about the freshness of the products for making bread, then the bread itself will not turn out the best;
  6. To make the yeast rise faster, the dough should be placed in a warm place. You can even additionally cover the container with the dough with a warm towel or any other suitable thing.

If you follow all these rules, you can prepare really tasty and fluffy bread in the oven at home.

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