How to make bread loaves in the oven. Homemade bread in the oven - step by step recipes with photos

Bread is the staple food for people all over the world. It is spoken of warmly in many proverbs and sayings. Not a single feast is complete without it. Therefore, being able to bake delicious bread is almost the duty of every good hostess. How to bake delicious bread in the oven at home? Pretty simple. It is enough to find 2 hours of free time and find necessary products in your kitchen. Others can be found in the relevant section.

There are a lot of varieties of bread: our white, black, custard, Borodino and loaf, bagel from America, ciabatta and focaccia from Italy, Jewish challah and tortilla from Spain, Turkish pita and Indian chapati bread ...

Even though bread is now available at most retail outlets, many women make it with my own hands, because at home it comes out unusually fragrant and tasty. Below is a detailed breakdown, knead the dough and bake your first loaf.

In any business, in order to succeed, you need to know the various nuances. They are also used in bakery. Before we start making bread, let's get acquainted with the main ones.

Which flour to choose

For baking white bread flour from wheat of two grades "first" and "higher" is used. It is produced from wheat varieties that contain a large amount of gluten. The dough from these varieties rises well, due to the fact that high-quality flour absorbs a lot of water. The crumb is tender and airy, and the bread does not get stale for a long time.

White bread baked from second-rate flour with bran is denser, not so tender and tasty, but more healthy, because it contains vitamins, minerals and fiber.

For baking black bread use rye flour, which contains resinous substances that prevent the production of gluten. As a result, the bread is denser than white. To achieve greater splendor, rye flour is mixed with wheat flour.

Corn flour does not contain proteins that affect the formation of gluten. To make cornbread soft and fluffy, baking powder and carefully beaten proteins are added to the dough. To bake yeast corn bread, you need to add wheat flour to the dough. The taste of the bread comes out a little sweet.

Barley flour is also not rich in gluten, as a result of which the bread baked from it turns out to be dense, not high and stale pretty soon.

Because of total absence gluten, to buckwheat and oatmeal mix in wheat. This combination gives bread baking a crispy crust, an unusual taste and aroma.

Why sift flour for dough

So that all kinds of small debris, grains and bugs do not get into the dough, it is necessary to sift it with a fine sieve. Sifting also mixes the flour with oxygen, which makes the bread fluffy and airy and improves its taste.

How to knead the dough

When using the simplest bread recipe, which is made from four ingredients - flour, water, yeast, salt, the dough should be kneaded for no more than five to ten minutes. This is enough for a positive result. During this time, the dough will be saturated with oxygen, and the bread will be soft and airy.

If the bread contains fats, but it is advisable to knead the dough for more than 10 minutes, so that the baking turns out tasty and lush.

Shaping and punching

After kneading, the dough should be left to rest for an hour. If you want to bake a loaf, then the dough must be kneaded again, give the desired shape and make cuts.

During the repeated kneading, excess carbon dioxide accumulated in it during the fermentation process comes out of the dough. It is better to knead by folding the dough in half several times in different directions. After kneading and giving the desired shape, the dough should be allowed to rise again - about 40 minutes.

How to know if the dough is ready

If, with a light pressure on the dough with your finger, the dent quickly recovers, then the bread is ready to go into the oven.

Why you need to make incisions

The slits are needed both to make the bread more visually appealing and to avoid cracking, which usually occurs when uncut dough rises in the oven, from the gas accumulating inside.

How to bake bread in the oven

At the beginning of baking, for about half an hour, it is not recommended to open the oven so that the bread does not settle. Now almost all modern ovens are equipped with glass, which allows you not to open it at all during the preparation of bread.

Variety in the dough can be brought by adding poppy seeds, cumin, sesame seeds.

White unsweetened bread. Recipe

And now, in fact, the recipe for making bread. The recipe is basic and easy. Lean yeast dough. Such bread can be baked and consumed by vegetarians and those who fast.

Ingredients

To make wheat lean bread without eggs and milk, you need the following products:

330 ml warm water
2 tsp salt
3 tbsp Sahara
3 tbsp vegetable oil
4.5 cups flour (flour varies, so may take 4 or all 5 cups)
2 tsp dry yeast
1 tbsp poppy
sweet tea for lubrication

How to bake bread without eggs and milk. Recipe step by step

Sift all the flour, collect it in a container in the shape of a cone.

Make a hole in the center of the cone.

Pour warm water into it.

Add salt to make the bread tasty.

Add sugar so that the yeast can rise the dough.

Pour in vegetable oil.

Add yeast and knead the bread dough to a uniform, plastic mass that does not stick to your hands.

Roll the dough out of the dough, put it in the heat for about forty minutes to rise.

Make a punch and put the rounds of their dough into a baking dish, greased with vegetable oil.

Before putting the dough in the oven, it is necessary to make cuts on top with a sharpened knife to allow gas to escape.

Lubricate it with a feather or brush with sweet tea.

Make a few cuts at the top.

Sprinkle with poppy seeds and leave for 15 minutes in a warm place.

The dough will start to rise. At this point, it can be sent to a hot oven.

Bake in an oven preheated to 180 degrees for about 40 minutes. Turn off the oven and let the bread stand for another twenty minutes.

The cooled bread is taken out of their forms. Now you can wait for the final cooling of the baking and serve it to the table.

Now you know how to bake delicious bread in the oven at home. I hope you enjoy it. If you have any questions, ask them, comment and share your impressions.

What could be a more pleasant start to the day than the fragrant smell of freshly baked homemade bread that spreads throughout the house? Probably nothing. And now there is absolutely no need to get out of a warm bed and stomp to the nearest bakery to take an already slightly stale loaf. You just need to go to the kitchen and make bread at home. The recipes are incredibly varied. And today you will certainly learn something new.

We bake bread at home: recipes

We have selected for you recipes that do not require great culinary talent, so even a novice housewife can bake a fresh loaf. Try your hand and enjoy the result.

shaped bread

Baking bread at home does not become something very difficult. For example, tin bread is very easy to make. Now you will be convinced of it.

You will need:

wheat flour (650 g);
dry yeast (teaspoon);
warm water (200 ml);
granulated sugar (tablespoon);
kefir (200 ml);
salt (half a teaspoon);
sesame for decoration;
egg for brushing.

Cooking

Pour kefir and water into a deep container. Then add yeast and sugar to the mixture. Let the yeast start working and the liquid will foam up. This will take about a quarter of an hour.

Then add 500 g of sifted flour to the bowl and salt. Mix everything.

Add flour if necessary. Your goal is to get a dough that doesn't stick to your hands. Cover the container with a cloth and leave the dough to rise. This will take at least an hour.

After the time has elapsed, add a little flour. Knead the dough again.

Now you can start shaping the bread. Just tear off pieces of dough and roll them into koloboks. The number of lumps does not matter.

Take a tall form and cover it with parchment. Lay out the koloboks in a chaotic manner, let them stand for another hour.

After the dough has risen again, brush the top of the semi-finished product with an egg. If desired, you can sprinkle it with sesame seeds.

Preheat the oven to 200 degrees. When it warms up, place the mold inside and leave for 25 minutes. When the loaf is ready, take it out of the mold and let it cool.

potato bread

A rather unusual recipe for bread, which is not difficult to fulfill at home.

You will need:

boiled unpeeled potatoes (2 pcs.);
spread or butter (55 g);
flour, preferably wheat (500 g);
yeast in sachets (one and a half spoons);
fresh milk (glass);
granulated sugar (50 g);
egg;
salt (half a teaspoon);
mixture of herbs.

Cooking

Milk needs to be warmed up a little and put sugar with yeast in it. Mix ingredients thoroughly. Then pour half of the allotted flour and grated potatoes into the liquid. Salt and mix everything again.

Melt the butter and also pour it into the dough. Then add the rest of the flour and knead the dough. Its readiness is determined by the fact that it ceases to stick to the hands.

The container with the dough must be placed in heat so that it rises. This will take approximately an hour.

Bread is baked in an oven preheated to 210 degrees for the first 10 minutes. Next, the temperature is reduced to 180 degrees. Let the loaf rest for about 25 minutes.

It is easy to cook such bread in the oven at home (the recipe, as you can see, is very simple). The result will surprise you - the bread is very unusual in taste and is perfect for breakfast.

french bread

Baking bread at home (the recipes are surprisingly varied) can also be done with the help of a modern kitchen assistant - a universal bread machine. Without it, probably, not a single housewife can do. Here is a recipe for bread at home to bake, we offer you.

Prepare the following set of products:

water (275 ml);
wheat flour (460 g);
dry yeast (8 g);
salt (one and a half teaspoons).

This bread recipe at home is not as difficult as it might seem. But it allows you to get a surprisingly airy crumb with a crispy crust.

Cooking

Put the products in the bowl, focusing on the bookmarking scheme provided for by the design of your bread machine. Set the most suitable baking mode if "French Bread" is not available. In any case, the loaf will meet your expectations.

To make the bread more tender, the flour must be sifted before laying.

Buckwheat bread

Let's try to bake such bread in the oven at home. You can read the recipe below, it turns out not only tasty, but also healthy.

Prepare the following food package:

wheat flour (200 g);
vegetable oil (a couple of tablespoons);
salt (teaspoon);
granulated sugar (tablespoon);
dry yeast (teaspoon);
water (250 ml).

Cooking

Mix yeast and sugar. Put the mixture into warm water. Make sure the sugar dissolves. Then put the rest of the ingredients and knead the elastic dough.

Transfer it to a deep container and cover with a cloth. Let it stand warm for about an hour and a half. You can preheat the oven to 30 degrees and put the dough to rise in it. The total volume should increase at least 2 times.

Take out the dough, punch down and roll out. There is no need to achieve a specific form. It can be both a rectangle and a circle. All the same, the layer will need to be rolled up in the form of a roll.

Then we transfer it to a pre-prepared baking sheet or baking dish and put it back in heat for half an hour so that the dough rises again.

Baking is carried out at a temperature of 180 degrees. In total, bread should spend in the oven for about 40 minutes.

rosemary loaf

You will need:

packaged dry yeast (5 g);
water (300 ml);
flour (480 g);
sugar (tablespoon);
salt (full teaspoon);
dry rosemary leaves (a couple of tablespoons);
olive oil (2 tablespoons).

Cooking

Put the yeast, salt and sugar into the flour. Add warm water and oil. We knead the dough. It should feel soft and elastic to the touch. If the dough sticks to your hands, then you need to gradually add flour. But don't overdo it!

When the desired consistency is obtained, we shift the dough into a deep bowl and cover with a film or cloth. Now put it in heat so that the dough can rise. This usually takes an hour.

After the volume doubles, you can form a loaf.

To do this, take out the dough, knead and form the shape we need. After that, we transfer the bread to a baking sheet, previously covered with parchment paper and leave for another 20 minutes. Don't forget to cover it with a towel or the dough will dry out.

Rosemary bread is baked at a temperature of 200 degrees only for the first 10 minutes. Then the oven is cooled to 180 and cooking continues for another half an hour.

Now you can see for yourself what a delicious bread in the oven bread recipe offers. At home, as you can already check, it is very easy to prepare it. And you can pamper your loved ones with another goodies every day. Baking bread at home may well be your culinary business card.

Bread, in all its variations, is the most widespread product in the world. It is an important source of carbohydrates and an integral part of our diet for more than one millennium. Recent studies have shown that people started baking bread at least 30,000 years ago.

At first, hungry foragers used the grains as a well-preserved food source. They were ground with stones, diluted with water and consumed in the form of porridge. The next small step was that a simple dish can be fried on hot stones.

Gradually, with the discovery of yeast cultures, baking powder and flour in its modern form, humanity learned to bake lush and fragrant loaves.

For centuries, white bread was considered the lot of the rich, while the poor were content with cheaper gray and black. Since the last century, the situation has changed dramatically. High nutritional value previously despised upper class varieties of bakery products was judged on merit. White bread, thanks to the well-coordinated work of promoters of a healthy lifestyle, has become more ignored.

There are a huge number of variations of traditional pastries, but the most fragrant and healthy remains homebaked bread. Ingredients used:

yeast;
flour;
sugar;
water.

Bread is rich in many useful trace elements, minerals and vitamins, but it is very high in calories: 100 g of the finished product contains 250 kcal.

Delicious homemade bread - step by step photo recipe

Delicious homemade bread can be baked not only in a bread machine. And it is not necessary to adhere to already known recipes, like the canon. For example, bread in fenugreek seeds, sesame and cardamom will appeal to even the most inveterate gourmets.

Cooking time: 1 hour 30 minutes

Quantity: 1 portion

Ingredients

Flour:
Eggs:
Milk:
Dry yeast:
Salt:
Sugar:
Cardamom:
Sesame:
Fenugreek seeds:

Cooking instructions

How to make homemade yeast bread - a classic recipe

Bread baked according to this recipe turns out to be truly classic: white, round and fragrant.

Prepare the following foods:

0.9 kg of premium flour;
20 g of rock salt;
4 tsp white sugar;
30 g of yeast;
3 art. water or natural unpasteurized milk;
3 tbsp sunflower oil;
1 raw egg.

Procedure:

In container right size sift the flour, manually mix it with salt and sugar.
Separately, in a tall jar, mix yeast with warmed milk or water, add oil.
We combine all the ingredients and knead the dough, during this process you can add half a glass of flour. It usually takes at least 10 minutes for the dough to become smooth and lumps to disappear. Then cover with a clean towel and put in heat for a couple of hours to rise.
When the specified time passes, the dough needs to be “lowered”, for this we make several punctures wooden spoon or with the edge of a knife to release the accumulated carbon dioxide. Then leave the dough for another hour.
We collect the dough into a ball, directing from the edges to the center. Then put on a clean baking sheet (preferably greased with oil so that the dough does not stick) or baking paper. We give half an hour for proofing.
For a golden crust, grease the surface of the future bread with an egg, if desired, sprinkle with sesame seeds or seeds.
Bake in a preheated oven for about 50-60 minutes.

homemade bread recipe without yeast

Lush bread can be obtained not only thanks to yeast, yogurt, kefir, brine and all kinds of sourdough are also used for these purposes.

For cooking bread prepare products:

0.55-0.6 kg of flour;
1 st. water;
60 ml sunflower oil;
50 g white sugar;
2 tsp rock salt;
7 tbsp leaven.

Procedure:

Sift the flour through a fine-mesh sieve, add sugar and rock salt to it. Then add oil and knead by hand.
We introduce the indicated amount of sourdough into the resulting mixture, add water, knead well until the dough begins to lag behind the palms. Then cover with a clean towel and leave in a warm place for at least 2 hours, so that the dough rises about 2 times.
After that, knead well and transfer to the form. Choose dishes deep enough so that even after laying out there is still room to spare, because the bread will still rise. We leave for another half an hour, after which we send it to a hot oven. Fragrant bread will be baked in 20-25 minutes.

How to bake homemade rye bread?

Rye bread is not baked from pure rye flour, but mixed with wheat flour. The latter gives the dough softness and suppleness. To make rye bread, you will need the following products:

300 g of wheat and rye flour;
2 tbsp. warm water;
1 sachet of dry yeast (10 g);
20 g of sugar;
1 tsp salt;
40 ml sunflower oil.

Procedure:

Mix yeast with warm water, salt and sugar. We leave them for a quarter of an hour, during which a yeast “cap” forms above the surface of the liquid. Add oil and mix.
Sift and mix both types of flour, pour the yeast mixture into them and knead the steep dough. Cover it with cling film and put it in heat, leave it for at least an hour.
When the hour is up, knead the dough again, transfer it to the mold and leave it for proofing for another 35 minutes, again wrapping it in cling film.
We put the future rye bread in the oven, where it is baked for 40 minutes. Sprinkle the surface with cumin before baking to add flavor.

How to cook black bread at home?

You can bake such bread in the oven and in the bread machine. The only difference is technical features cooking process. In the first case, you have to make the dough and knead the dough yourself, and in the second, you just throw all the ingredients inside the device and get ready-made fragrant bread.

Black bread, which includes Borodinsky, beloved by many, is prepared using sourdough. To bake a loaf of black bread, prepare the following products:

The sourdough will take a glass of rye flour and carbonated mineral water, as well as a couple of tablespoons of granulated sugar.

For test:

rye flour - 4 cups,
wheat - 1 cup,
half a glass of gluten
cumin and ground coriander to taste
120 g brown sugar
360 ml dark beer,
1.5 cups rye sourdough
salt - 1 tbsp.

Procedure:

Let's start with the preparation of the sourdough, for this we mix half of the indicated amount of flour and mineral water with sugar, cover everything with a cloth soaked in water and leave for a couple of days. When fermentation begins and bubbles appear on the surface, add the remaining flour and mineral water. We leave for 2 more days. When the starter has fermented, it can be put in the refrigerator, where it will be better preserved.
Immediately before preparing black bread, we take the sourdough out of the refrigerator, add a few tablespoons of flour and mineral water to it, cover it with a damp towel and leave it warm for 4.5-5 hours.
After draining the amount of leaven indicated in the recipe, you can add it again to the remaining liquid mineral water and add 40 g of rye flour. After it ferments, put it back in the refrigerator. In this form, the leaven will last for about a month.
Now you can proceed directly to baking. Sift and mix the flour, add gluten, pour the starter into them, then add beer, sugar and salt. The resulting dough should be soft and not tough.
We shift the dough into a bowl, cover with a film, leave at room temperature for 8-10 hours.
After that, we form a loaf from the dough that has risen, which we sprinkle with cumin and coriander on top, transfer to a mold and leave for half an hour to proof.
In a hot oven, the bread will bake for about 40 minutes.

Delicious homemade bread in the oven without a bread machine - a step by step recipe

The kefir bread recipe will be a real find for all opponents of yeast baking. Prepare the following foods:

0.6 l of kefir;
wheat flour - 6 cups;
1 tsp salt, soda and sugar;
cumin to taste.

Procedure:

Sift the flour, add all dry ingredients to it, including cumin, mix and pour in slightly warmed kefir.
Knead a tight dough.
We shift the dough onto a greased baking sheet, where we form a loaf.
Making slits in the top of the loaf will help the bread bake better.
A baking sheet with future bread is placed in a preheated oven for 35-40 minutes.

Sourdough bread at home

In addition to the rye sourdough described in the black bread recipe, be sure to try the raisin sourdough, which will be ready in just 3 days:

Mash a handful of raisins in a mortar. Mix with water and rye flour (half a cup), as well as a teaspoon of sugar or honey. Cover the resulting mixture with a damp towel and set in heat.
The next day, we filter the sourdough, mix 100 g of rye flour into it, dilute it with water so that the mixture resembles thick cream in consistency, put it again in a warm place.
On the last day, the sourdough will be ready. Divide in half, use one half for baking, and mix 100 g of rye flour in the second. Stir the water again to the consistency of sour cream and hide in the refrigerator.

How many proverbs and sayings about bread were invented by the people, not to count. 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 activity, but this is all offset by the pleasure that you get from a delicious, fragrant loaf baked with your own hands.

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

We will present you several recipes for bread, appetizing, unique in taste.

Let me start by reminding you.

In the old days they said that the taste of bread depends on good hands and good heart
Important, for tasty, high-quality bread, is flour and pure water, their correct ratio in the test
I would especially like to note that when kneading the dough, the room should be warm, and the flour should not be cold.
When preparing yeast, they must be thoroughly mixed with water, adding a small amount of flour
The kneaded dough needs to be put in a warm place for fermentation for 4-6 hours.
Well-fermenting dough is porous, smells of alcohol and has a convex shape on top
At the time of fermentation, the dough must be covered with a towel

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

Recipes for delicious bread from yeast dough in the oven

Bread at home from A to Z

How to bake white wheat bread at home

To make this bread, for 1 kg of wheat flour you will need to cook

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

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

Keep in mind that the pan should be large enough so that the dough can freely increase in size by 3 times.

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

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

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

Put the forms for 20-40 minutes in a warm place, preferably to a warm battery. The dough will rise a little more.

Now the most crucial moment - we bake bread. If the oven is fever and low humidity, we can get low, underbaked, hard bread, so the temperature and humidity need to be created.

First, heat the oven to 160 - 180 degrees and put 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 cooked, at the end of baking, reduce the temperature again to 180 degrees. Baking time depends on the weight of the loaf, with 1.5 kg - about 1.5 hours.

After taking the bread out of the oven, brush it with a 1:1 diluted egg with water or butter. Cover with a towel and leave to cool. After it cools down, you can take it out of the mold.

Start baking - we are sure you will succeed.

An old recipe for homemade yeast bread

To bake this bread you will need:

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

It is necessary to pour the yeast into warm water with the addition of 1 tablespoon of flour, mix everything thoroughly. Add salt, milk and butter.

While stirring, add a little flour until the dough becomes cool, while soft, tender and does not stick to your hands.

Divide the whole dough into several small balls. Flatten slightly and place on a baking sheet. Load into hot oven and bake for approximately 10 minutes.

Readiness check with a match, piercing the bread, if the dough does not stick to the match, the bread is ready. Take it out and put it on wooden board covered with a towel for 20 minutes.

In old Russian recipes, it was advised to grease the form with hemp oil, and before baking 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, while the loaves should be large - five kilograms.

Well, there are few housewives who have the opportunity to use the Russian oven, and yet we dare to use 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 at the tip of a teaspoon.

Take a bowl, put flour in it. Dilute the yeast with water, pour it into a bowl, salt and knead the dough so that it is soft, smooth, uniform.

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

After that, knead it well again, place it on a prepared baking sheet, pre-oiled, shape it.

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

Ready bread, remove from the mold and lightly moisten with water on top, 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 a batter, leave it in a warm place for 1 hour.

At this time, we will make a filling, for this, rub the butter so that it becomes white, combine with egg yolks, salt and sugar. Pound all this very well until a liquid homogeneous mass is obtained.

Whisk the remaining whites.

Put the dough in a large saucepan, add flour, filling, proteins. Knead the dough well, divide into 2 equal parts, shape the loaves and place them in pre-oiled molds.

The top of the roll can, if desired, sprinkle with crushed nuts, grease with an egg. Bake at a temperature of approximately 180 degrees for 45 minutes.

Recipes for homemade bread dough without yeast

We bake a bun according to the recipe with cinnamon and raisins

Take the yolks from 5 eggs and mix with 100 g powdered sugar to a homogeneous mass.

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

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

Bake in a greased form, over low heat for 30 minutes.

vanilla potato bread recipe

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

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

Bake in the oven until done.

The composition of this bread –

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

Corn flour bread in the oven without yeast

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

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

Bake over low heat in a greased and floured form.

Bread recipes from yeast dough in a bread machine

We bake in a bread machine Tex-Mex bread with sweet pepper

Since many, today, have electric bread machines in their household kitchens, we decided to give two, in our opinion, original recipes for delicious bread. There are many varieties of bread machines, and we will do this in a fairly common, Tefal model, 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 maker, 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 peppers, cut into small cubes.

How to bake Hawaiian bread in a bread machine

On a 750 g roll, place the products in the container in the following sequence:

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

Place the container in the bread maker, select mode 6 (highest baking bread), product weight 750 g, crust color and start. After 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 pineapples, cut into cubes. At the beginning of the baking process, brush the crust with a beaten egg, sprinkle with 10 g of cocoa powder and decorate with 30 g of pineapple rings.

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

Video recipe from the chef Homemade rustic bread

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

Wheat yeast bread in the oven

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

For one loaf you need:

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

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

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

Crumble the yeast and grind with flour. Add salt and pour water into flour.
Mix thoroughly. When kneading, the dough is saturated with air. The mass is pulled out, folded in half and rolled on the table without pressure. Gradually, the dough stops sticking to your hands, becomes smooth and shiny.
For 1 - 1.5 hours, place in heat for proofing. Ideal conditions can be created in the oven. Without turning on the heating, place a baking sheet with dough or a mold on the wire rack on the middle level. Place a bowl of boiling water on the bottom of the oven. For the active vital activity of yeast, a temperature of at least 35 - 38 ° C is needed. Hot water will not only maintain the temperature, but will create the necessary moisture on the surface of the dough, and the crust of the bread will not burn.
The mass should double in volume.
Preheat the oven, place the mold on the middle level and bake the bread at 200ºС for 40 minutes.
Cool in a linen towel on a wire rack.

The question often arises why homemade bread crumbles.

There are only two reasons:

Unbalanced Recipe: Too much yeast, too little water or too much fat will break the texture of the dough.
Low-quality flour with a low gluten content does not allow kneading a sufficiently elastic dough. Gluten strands must hold air inside the kneaded mass, due to which the bread rises. If there is little gluten, it is impossible to achieve the correct structure of the dough.

Homemade dry yeast bread

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

For wheat bread:

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

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

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

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

How to grow sourdough

At home, it is better to bake bread with sourdough. It is not yeast fermentation, but lactic acid fermentation, although yeast is also present. The acids contained in the sourdough give the bread a rich, rich taste, and also protect it from mold, which allows such pastries to be stored many times longer than yeast-based sponges. The sourdough is grown different ways, make it liquid or dough-like. Either way, she can live for years with proper care.

The easiest recipe:

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

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

The starter is prepared in a container with a loose lid or under several layers of gauze so that it does not suffocate and become damp. For the indicated amount of products, a container of about three liters will be required, since the sourdough will rise strongly.

The ingredients are combined. It turns out liquid, like sour cream, mixture.
She is covered and kept warm. The optimum temperature is 24 - 27ºС.
During the week, top dressing is made daily from the same amount of flour and water. Thoroughly mix the whole mass.
For the first two days, the sourdough “gives away” with vinegar. If the process is successful, on the 3rd - 4th day the smell will become pleasant, sour-bread. The appearance of a "crust" on the sourdough is also a favorable sign. Wheat sourdough is much stronger than rye sourdough and is much softer in texture.
On day 5, the sourdough is still young, but it can already be used in the dough.
On the 7th day, it is completely ready and will raise the bread well. Part of it can be used for baking, and the mother sourdough can be put in the refrigerator.

Sourdough, in which a large amount of sugars ferment, cooks much faster.

Ingredients:

100 g raisins;
200 g flour;
15 g of sugar;
250 ml warm water.

The starter container must be at least 1 liter. Soak the raisins for half an hour and strain the water. Add sugar, flour to it and put in heat under gauze for two days. On the third day it can be used.

For a thick sourdough according to Richard Bertinet's recipe, you will need:

150 ml of warm water;
20 g of liquid honey;
150 g wheat flour;
50 g rye flour.

The workpiece is mixed in a deep container. Loosely closed with a lid and placed in heat for 2 days.

For the first feeding:

280 g wheat flour;
30 g rye flour;
150 g of water.

A day later, the mother sourdough is prepared:

200 g starter (blanks);
200 ml of warm water;
400 g wheat flour.

Within 12 hours, the sourdough rises warm and ripens for another 10 hours at 7ºС. After that, it can be used for baking especially fluffy bread.

Sourdough prepared in any way is fed with a mixture of flour and water once a week or whenever bread is baked. In this way, fermenting bacteria are kept alive and the volume used is replaced.

How to bake with sourdough

To bake rye sourdough bread you will need:

500 g rye flour;
210 g of water;
160 g of sourdough;
50 g of vegetable oil;
20 g of sugar;
10 g salt.

To add flavor, you can add 20 g of cumin or 3-4 g of malt. You can reduce the acidity of the dough by replacing a third of the rye flour with wheat.

First prepare the dough for the dough.

Mother sourdough, flour and water in equal proportions (160 g each) are mixed in a deep bowl. All ingredients are warm, up to 40ºС.
Under the film, the dough is suitable in warmth for 3-4 hours. A mature sourdough will rise twice as fast as a young sourdough.

When the dough has doubled, you can prepare the dough for bread.

The remaining flour, salt, sugar, oil and, if desired, additives are gradually mixed into the dough. The malt is preliminarily bred in hot, about 70ºС, water. It turns out a soft and very sticky dough.
There is no gluten in rye flour, so it makes no sense to knead it for a long time. It is enough to collect all the flour in a homogeneous mixture without lumps. It is important not to knock out the formed air bubbles from the resulting soft mass.
The edges of the dough are slightly tucked to the middle, pinched and form a ball of dough, which is immediately placed in a greased form. After that, the workpiece needs proofing in heat for at least 3-4 hours.
Before putting the workpiece in the oven, the surface of the dough must be generously sprinkled with water from a spray bottle. Thanks to this trick, the crust of bread will not burn.
Bake for the first 10 minutes at 250ºC, then reduce the heat to 200ºC and bake for another 40 minutes.
Leave the finished bread for 10 minutes in a warm oven without heating and then cool in a towel.

On kefir without yeast

It is more correct to call such bread soda, since soda is the baking powder. When it comes into contact with lactic acid, it forms carbon dioxide, which raises the dough and makes the bread fluffy and soft.

View fermented milk product does not play the best leading role. You can use yogurt, liquid sour cream or fermented baked milk, only the fat content in bread will change.

You can also use any flour in this recipe: wheat, rye, or a mixture of both.

Prepare for one loaf:

350 ml of kefir;
400 g flour;
15 g of soda;
10 g salt.

You can add sugar or honey, cumin, coriander, Provencal herbs, a spoonful of soy sauce or something else to taste.

Dry ingredients are mixed separately. Warm kefir is poured into the flour.
Knead the dough and form a ball out of it. Do it quickly, as the oxidation reaction is already underway. Active kneading only destroys the formed gas bubbles.
The workpiece is placed on a greased baking sheet. Longitudinal and transverse cuts are made on the surface, with a depth of 1 - 1.5 cm. So the bread is better baked and appearance loaf will turn out to be very effective.
Soda, or yeast-free, bread is baked at 200ºС for at least 40 - 45 minutes.

With flax and cumin seeds

Homemade bread is often baked with all kinds of additives, experimenting or recreating old, traditional recipes. Many ingredients not only improve the taste of bread, but also increase its useful properties.

For example, the composition of the most useful sourdough rye bread can be enriched with flax and caraway seeds. They contain iron, calcium, potassium and B vitamins, essential omega-3 and -6 fatty acids.

For the standard form test:

340 g rye flour;
160 g whole wheat flour;
500 g rye sourdough;
15 g of salt;
20 g fermented rye malt;
40 g of unrefined vegetable oil;
30 g honey;
4 tablespoons of flaxseed;
2 tablespoons of cumin;
4 tablespoons of shelled sunflower seeds;
500 ml of water.

The bread will be thick and heavy. The weight of the finished loaf is about 1.4 kg. Such bread is very satisfying, does not crumble, cut into thin slices.

Dissolve honey and sourdough in warm water. Separately, mix dry ingredients, reserving one tablespoon of cumin for sprinkling.
Pour the liquid into the flour mixture, mix the viscous dough with a spoon and transfer to a greased form so that no voids form. Smooth the top with a wet spoon. For hearth bread, the amount of water must be reduced so that the dough does not spread.
Proofing will take from 1.5 to 3 hours, during which the dough should rise 1.5 - 2 times.
Sprinkle the workpiece with water, sprinkle with caraway seeds and put in an oven preheated to 250ºС. Bake for an hour, lowering the temperature by 20-30ºС every 15 minutes.
Sprinkle the finished bread again with water and cool slowly in a towel for several hours.

How to bake a loaf for tea

The tender milk loaf is kneaded and formed in a special way, so that the crumb is porous and light.

The simplest ingredients are:

450 g wheat flour;
250 ml of milk;
6 g salt;
18 g of sugar;
4 g dry yeast;
40 g vegetable oil.

Milk should be warm, at least 40ºС.

To facilitate dough mixing, dry and liquid ingredients are mixed separately.
The liquid is poured into the flour mixture. At first, the dough is slightly moist, pliable, but with noticeable lumps. You need to hold it under the film for a while - then the gluten will begin to soften and it will become much easier to work with the dough.
Knead the dough actively, carefully, until it becomes smooth and elastic. The yeast is not working yet, there is no air in the dough, so you can squeeze and roll it with all your might.
The dough is placed to proof for 1 hour. You can do this in an oven heated to 40ºС.
The mass is divided in half, two loaves will be obtained from it. Roll out each half with a rolling pin into a rectangle 1.5 cm thick.
Roll up loose rolls and pinch the edge. Place seam side down on a greased baking sheet.
Make cuts and leave again for proofing for 40 - 60 minutes.
Grease the top of the workpiece with a beaten egg to form a bright glossy crust.
Bake in a preheated oven for 25 minutes at 200°C and another 5-10 minutes at 170°C.

Homemade Borodino bread

The classic taste can be obtained only by following the recipe according to GOST. None adapted quick recipe will not allow you to achieve a rich spicy taste of Borodino custard bread.

At the first stage, prepare the "brewing":

30 g fermented rye malt;
40 g ground coriander;
60 g peeled rye flour;
300 ml of boiling water.

Boiling water should not be steep, 90 - 95ºС is enough.

In the process of mixing, the mixture cools down to 60ºС. Another 30 g of flour is added to it.
The tea leaves are left to saccharify in a warm place for 2 hours.

It is important to add flour in parts in order to preserve enzymes in it that can break down starch into simple sugars. They will provide quality work leaven. In addition, spices and malt are infused during the brewing process, which greatly affects the taste of bread.

To prepare the brew you will need:

370 g tea leaves;
90 g rye mature sourdough;
190 g rye flour.

Opara is suitable for 4 hours at 28 - 30ºС.

For the test for one loaf you need:

all dough;
100 ml of water;
30 g of sugar;
5 g salt;
20 g of dark molasses;
100 g rye flour;
75 g wheat flour 2 grades.

The molasses will give the bread its color, flavor and keep it fresh longer. You can replace it with an equal amount of honey.

In the water, stir the molasses, salt and sugar. Dilute the dough with this liquid and add flour to it.
The dough is very sticky, like warm plasticine. He needs to stand warm for 1.5 - 2 hours for fermentation.
About two more hours the dough is parted in the form. Spread it with a spoon, tightly, without voids. The surface is smoothed.
When the volume of the mass increases by 1.5 times, the surface is sprinkled with water, sprinkled with cumin and coriander grains. Placed in a preheated oven.
Bake for an hour. First 10 minutes at 250ºC, another 10 minutes at 230ºC and until done at 200ºC.
You can cut the custard bread no earlier than 6 hours after baking, so that the crumb does not stick together when cutting.

Products:

460 g flour;
360 g of water;
4 g yeast;
10 g salt.

The resulting dough is enough for two loaves. If you plan to bake only one, the rest of the dough can be stored in the refrigerator for up to two weeks.

It is better to start preparing the dough the day before baking.

Dissolve yeast and salt in warm water. Pour the liquid into the flour. Mix with a spatula. The dough will turn out very, very sticky, it can not even be collected by hand in one lump.
Leave it warm under the lid for 2 hours. During this time, the dough will rise, filled with air bubbles.
Now, without stirring, it should be put in the refrigerator for maturation for 13 - 20 hours. The time depends on the quality of the flour, the content of gluten in it. The more gluten, the faster dough mature. After the refrigerator, it is absolutely elastic and does not stick to hands.
Dust the board with flour and lay out the dough in two parts for warming for 2 hours. When forming loaves, the dough does not need to be kneaded, squeezed or rolled. At this stage, it is important to preserve its porous structure.
Preheat the oven to 230ºС. Transfer the blanks to a baking sheet and place on the middle rack.
Place a baking sheet on the lower rack hot water to form steam.
Bake for 25-30 minutes until golden brown.
The bread should turn out fluffy, the crumb will be with large pores. So that it does not stick together when cutting, the loaf is cooled in a towel.

Rye bread in a bread machine

Modern kitchen devices allow you to significantly simplify and automate the process of baking bread. To cook it in a bread machine, it is important to accurately observe the proportions when loading the ingredients. The smart machine will do the rest.

For one rye loaf you will need:

220 ml of water;
150 g rye flour;
200 g wheat flour;
1 bottle of ready-made sourdough;
20 g of malt;
12 g sugar;
12 g salt.

Water can be used at room temperature.

Place all ingredients without mixing into a bread maker.
Select the mode for baking rye bread.
Specify weight. From this amount of products you get a loaf of 750 g.
Specify the desired color of the crust.
It is better to follow how the dough is formed. Sometimes you have to add a little flour or water "by eye".
During the proofing of the dough and baking, the lid is not opened, so as not to violate the temperature regime.
Readiness is signaled by a beep.
It remains to take out the loaf and cool it on a wire rack, wrapping it in a towel.

A simple recipe in a slow cooker

To bake bread in a slow cooker, you will have to knead the dough yourself, and you can entrust the technique with observing the proofing and baking modes.

Ingredients for Wheat Yeast Bread:

400 g flour;
250 g of warm milk;
12 g salt;
12 g sugar;
5 g dry yeast;
40 g vegetable oil.

In a slow cooker, you can achieve a beautiful crispy crust if you choose the optimal operating modes and cooking time.

Knead the dough thoroughly and keep it warm for about half an hour.
Punch down and place in the multicooker bowl, turning on the “Heating” for 10 minutes.
Then you should organize the test for half an hour of rest, and then activate the “Baking” mode (150ºС) for half an hour.
The bread must be turned over so that a crust forms on both sides, and hold it in the bowl for another half an hour in the same mode.
Cool the finished bread on a wire rack.

Homemade bread is a real work of culinary art. Having mastered the technology of its preparation once, you are unlikely to return to the store product and delight your family and surprise guests with new options for delicious, healthy and incredibly fragrant pastries.