Cooking bread in the oven at home. Fast way in the oven

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

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

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

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

Step by step recipes for delicious homemade bread in the oven

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

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

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

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

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

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

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

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

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

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

Useful rye

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

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

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

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

After let it brew for a quarter of an hour.

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

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

Gradually start pouring in water with yeast, while stirring.

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

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

At this time, let the oven heat up.

Bake bread at 200 degrees for 40-50 minutes.

AT rye products for a spicy taste, one head of garlic is sometimes added.

Without yeast on kefir

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

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

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

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

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

Borodinsky

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

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

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

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

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

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

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

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

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

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

Baking bread in an electric oven at home

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

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

Having learned how to bake bread, you can safely take up the preparation of various pastries: 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 that way.

Love mushrooms? Yes, it's rare to find people who don't like them. Their ways cooking there is a mass. For example, mushroom sauce. Here are described various recipes. All gourmets are delighted with them!

So, as a result, we can take some really useful tips that are 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 pastry is ready;
2. Add from yourself various ingredients You can, after testing the initial recipe and achieving the correct result. Otherwise, it may not come 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 neglect the freshness of products for making bread, then it will not turn out to be the most successful;
6. In order for the yeast to rise faster, the dough must be placed in a warm place. You can even additionally cover the container with the test warm towel or any other suitable thing for this.

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

The most delicious bread is, of course, the one you baked with your own hands.

Bread has always been valued and considered holy. People were anxious about grain, the harvest of a rich harvest was a holiday. Since ancient times in Rus' they have been baking bread, monasteries have always been especially famous for this.

Recently, the tradition of home baking is returning. And even if it takes a lot of patience, attention, reverent attitude to the product, it's worth it. Homemade bread is the best!

1. Homemade Russian bread

Composition:
. 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 mix by adding a little water. Then pour out the rest of the water and mix again. Water should be very warm, boiled. Place the mug in a warm place. The resulting yeast wiring is ready when a head of foam appears on it. This takes about half an hour.
2. Pour the yeast wiring into a two-liter bowl, add 1 cup of flour there and mix thoroughly. Place the resulting mixture in a warm place for about 1 hour, until the mixture rises, turning into foam. This is how steam is made.
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 right in the bowl. When the dough stops sticking to your hands and dishes, it means that you do not need to add more flour. It is important to catch this moment and not shift the flour. Form the finished dough into a bun, transfer to another larger bowl (with a capacity of 4 liters). Sprinkle the bowl with flour first to make the dough less sticky, and put in a warm place.
4. When the dough has risen after an hour or two, filling almost the entire bowl, knead it and let it rise again. At the same time, you can add a little flour if the dough began to stick to your hands. After the second rise, it must be kneaded again, and the bun of dough should be placed on a baking sheet.
5. Lubricate the baking sheet with vegetable oil, then the baking dough and place in a warm place for about an hour or less. Here it is no longer necessary 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 planting the dough in the oven, pierce the dough with a large needle from above and almost to the bottom, making at least 20 punctures.
6. Put the baking sheet with the dough in the oven preheated to 200 degrees Celsius. At the same temperature, bake bread for about 40 minutes, you can take longer, but no more than 1 hour. The readiness of bread is judged by the color of the top crust. It should be uniform brown.
7. After the bread is ready, take it out, wrap it in a towel, cover with plastic wrap and soak for 30 minutes. As a result of this, the bread crust will soften and will not be tough.

2. Rye bread

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

Cooking method:
1. Mix for the dough warm water, yeast, sugar and leave until frothy. Mix rye flour, wheat flour, cumin seeds and salt. Pour the dough into the flour and knead until the formation soft dough. Cover with a towel and set aside for about 1 hour in a warm place. After 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. Lubricate the surface with a brush with milk or butter. Refrigerate 15 minutes before removing from bread pans. Add beauty and flavor to bread with a sprinkle. It can be added to different stages bread baking: 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 bread at the start of baking, simply open the lid quickly to lose as little heat as possible. Before adding the topping, the bread must be smeared with glaze. Then the topping will really linger on the bread.

3. Bread with flax and caraway seeds

Composition:
. 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 honey and let stand for about 10 minutes. Mix ingredients except oil, cumin and salt. Sifting the flour in parts, knead the dough, adding oil and salt at the end. Knead thoroughly for 15 minutes, the dough is 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 doubled in size. Punch down the risen dough and form the bread.
2. Put in a mold, sprinkle with ground cumin, cover and set to approach. Heat the oven to maximum temperature. Place the bread in the oven and bake for 5 minutes at a high temperature, 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. Cool the finished bread on a wire rack.

4. Long loaf for tea

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

Cooking method:
1. Put 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 starts bubbling, shape into a ball and place in a bowl. Put a plastic bag over the bowl, cover with a towel and put in a warm place until the dough doubles in size. Knead again, put in a mold 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 in the bottom of the oven.

5. Nut bread

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

Cooking method:
1. Stir all the products with a mixer, first all the dry ingredients, gradually adding oil and beer. The dough should not be hard or liquid. It will be a little sticky.
2. Make loaves of bread. Approximately the size of two palms. Then put the dough for at least half an hour in a warm place, it will fit 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 the memory of the Grand Russian Duchess 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.

Composition:
. 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 (including 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, mix and leave to cool. Put the yeast, flour, Extra-R sourdough, salt, butter, honey, coriander into the bucket of the bread machine. Add the cooled, brewed malt and top up with the rest of the water (350 ml). Turn on the bread maker in the "Rye bread" mode.

7. Banana Strawberry Bread

Composition:
. milk - 1/3 cup
. ripe banana(pulverized) - 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 listed. Set to main mode white bread. Bake the dough until crispy.

8. Butter bread in Arkhangelsk

Composition:
. liquid (water, milk, dairy products or their mixture) + 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 listed. Add the last two ingredients at the sound signal so that they do not break during kneading. It is better not to soak the raisins - otherwise they break badly in the bread machine. In recipes with big amount sugar, it is better to use the light crust mode.

9. Egg bread

Composition:
. 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 the ingredients and place in the bread maker (mould). Set the bread baking regulator and press the "Start" button. Preparing 2 hours.

10. Bread with raisins and cinnamon

Composition:
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 teaspoons
walnuts - 0.25 cups
raisins - 0.25 cups

Cooking method:
Add the ingredients to the bread machine in the order listed. Set the bread baking regulator, press the "Start" button. After the signal, add the chopped nuts and raisins.

Bread has always been the breadwinner. In prayer we ask God: "Give us our daily bread today...". Bread is life, what they swore for, what they died for, what they promised, and those who broke and shared bread were friends. Guests were greeted with bread and salt and blessed for exploits.

The fundamental moment in the culmination of the culinary craft is considered to be the skill of baking homemade bread.

Of course, many housewives today think that it is a luxury to spend precious time preparing what is enough on the shelves of any store. And besides, in abundance of varieties and varieties. However, one should not agree with this. Baking made at home is much tastier and more aromatic. In order for it to stimulate appetite, you just need to follow a few rules, and the fruits of your labor and patience will bring glorious joy to everyone.

The key condition for cooking is the state of mind and good mood. You can’t be in a nervous state, scold and shout, because. dough may not rise ready-made pastries"fall" or bake poorly.

We want to offer you some tips, as well as a couple of recipes.

We need yeast to bake homemade bread. Today, housewives mainly use dry ones. They are divided into paired and non-paired. The former must be diluted in water or milk to make a dough. The second is used immediately, mixing with flour. To determine which ones you bought, you need to carefully read the packaging. It contains the characteristics and rules of preparation. Before you tell how to bake bread at home, give you a recipe, read helpful tips without which nothing can be done.

* Flour by all means, first, sift! At this point, the flour is filled with oxygen, which provides the porosity of the bread.
* To avoid lumps, pour the liquid into the flour. And does not matter, sponge dough or not, you should always put all the components in the flour (milk, water, yeast, butter, spices, eggs, spices, etc.).
* Knead the dough in a cup until it sticks to the spoon, and then transfer to a floured table and continue the process with your hands. The batch should be elastic, soft and pliable.
* The kneaded dough, to increase in volume, must be left for 2 hours, in a warm place, covered with a blanket. If it is not disturbed at this time, then it should rise 2-3 times, and by sticking a few straws in its middle, we will speed up this process.
* When the dough comes up, it needs to be kneaded a little again to remove the remaining carbon dioxide. Then shape it into a loaf. Transfer to an oven sheet, previously sprinkled with flour, and put the already formed dough for another 25 minutes. into heat (but not on the stove or oven), for re-rise.
* Remember that future bread in an apartment should not be in a draft.
* During this time, turn on the oven to warm it up. Bring the temperature up to 250-300 gr.S. On such a fire, the bread is baked for about 20 minutes, during this period the door cannot be opened, then you can see its condition and then slightly reduce the gas flow. In total, baking can range from 30 minutes to 1.5 hours, it all depends on the flour, its density, grade and variety.
* To prevent the loaf from getting dry, create a steam effect by placing a mug of water on the bottom shelf.
* Do you want to bake bread with a beautiful crispy crust? Then before putting it in the oven, grease the dough with an egg or plain water.
* When cutting, the crust will not crumble if the bread is covered with a damp cloth after baking and left alone.
* You can put nuts, raisins, seeds, various spices and spices into the dough.

White bread

Ingredients:

Warm water - 3 tbsp. (40%)
Dry yeast - 3 tbsp. l.
Salt - 3 tsp
Oil (vegetable) - 1/3 tbsp.
Sugar - 100 gr.
Flour - 1 kg.

For dough, put butter, salt, yeast, sugar, water and 0.5 kg in a bowl. flour. After mixing well, we rearrange in a warm place for a couple of hours to rise.
When the dough comes up, knead the dough, slowly pouring the rest of the flour. As soon as the batch acquires elasticity, smearing it with oil, transfer it to a cup, and send it to heat for another 1.5 hours to rise again.
A little wrinkled, ready dough Let's leave it for 5 minutes for it to come to its senses. Then we will form 3 loaves from it, and lay them in oiled molds. Let it brew to double the volume.
Heating the oven to 180 degrees C, bake bread in it for 35-45 minutes. If the top starts to burn, cover it with foil. Cool the finished bread.

Azerbaijani sweet bread

Products:

dry yeast - 1 tsp
milk (warm) - 0.5 l.
egg - 1 pc.
sugar - 1/3 kg.
oil - 200 gr.
flour - 750 gr.
flour for dough - 10 tbsp. l.
ginger (yellow) - 0.5 tbsp. l.
salt - to taste.

Stir yeast, sugar, spices (salt, ginger) and flour into milk until a gruel consistency is obtained. Move the dough to a warm place, let it bubble. Stir occasionally.

Pour 0.5 servings of flour and sugar into the kneading bowl, add the risen dough, pre-melted butter, egg. Knead the dough, adding the rest of the flour in handfuls. It should be soft and slightly sticky to the palms. Having covered the dishes with a napkin, we put the dough in a warm place for 1.5 hours. During this period, it should be mashed 2-3 times.

From ready dough make 4 cakes 2 cm high. Lubricate them with an egg, apply a pattern with the back of a fork.
Bake cakes in the oven at t 200 gr. C. After 5 minutes, take it out - re-grease with an egg and apply a pattern, sprinkle with seeds on top, sprinkle with cumin, sesame or poppy seeds and then bake for half an hour.

If you wish to save slender forms of your body, then eat bread and all flour products it is necessary at a certain time of the day - from 11.00 to 15.00 hours. During this period, the digestive system functions more energetically and everything that is eaten in a given time interval (in moderate doses) is burned without harm to health!

Homemade bread in the oven - how to bake delicious bread at home

I baked my first homemade bread in the oven by myself simple recipe: flour, water, yeast, salt with sugar. When he took out a ruddy krahuha, there was no limit to pride! Although it turned out to be lopsided, it rose and baked perfectly. For me, this is the most important thing, and we will bring beauty later. Inspired by the first success, I repeated the recipe for homemade bread a couple more times and took up loaves with cuts, round loaves, and bricks. But I want to tell you and show you how to bake delicious bread in the oven at home basic recipe. Because it is better to start acquaintance with baking bread from the basics in order to understand what and why to do and what will come of it.

Homemade yeast bread in the oven. Recipe

If you have experience in baking, feel free to start cooking, and for beginners, I advise you to first read the tips and recommendations under the recipe.

Basic bread recipe. Having mastered it, you will be able to bake delicious bread with different additives. For example, fragrant, with sesame, provencal herbs give it a different shape. The recipe will also help you out during fasting - an unsweetened one is baked wheat bread without eggs and milk, and the oil can be removed from the composition of the ingredients. Yeast lean dough it is cooked on water, kneaded very easily, the bread turns out to be fluffy and tasty.

Ingredients

For home yeast bread we will need:

• warm water - 250 ml;
• sugar - 1 tbsp. l. without a slide;
• salt - 1 tsp without a slide;
• wheat flour - 480 g (180 for dough + 300 for dough);
• fresh yeast (cube) - 15 g;
• sunflower oil - 3 tbsp. l.

How to make homemade bread in the oven

Let's start making dough for bread by preparing the products. We measure right amount yeast, making sure that they are suitable (date on the package). Add salt and sugar. Grind all the ingredients to a liquid slurry using a spoon or spatula.

We heat the water, we try it by hand. Warm until you feel a pleasant warmth. Add warm water to yeast, stir.

Pour in the sifted flour. Stir, get rid of large lumps.

In terms of density, the mass will be medium, like dough for pancakes.

We cover the container. We put in heat for 30-45 minutes or longer. Ripe dough will rise several times, become perforated with a sour smell.

Stir the dough, releasing carbon dioxide and again making it liquid so that after kneading the yeast can once again raise the dough.

Sift the flour, add not all at once, but in parts - it is easier to bring the dough to the desired density. Immediately add about 250 grams.

Make a well in the flour mound, pour in sunflower oil to make dough more elastic and baked goods delicious.

Mix everything with a spoon until a thick, loose lump of dough is obtained. Sprinkle a little flour on a board or table, spread the dough and begin to knead it, rolling it away from you and pulling it towards you. I use the back of my hand with smooth, but strong movements.

After a few minutes, the dough will no longer be so rough and sticky, it will become denser, drier and easier to knead. Knead another ten minutes. At the end of the kneading, you will feel how air bubbles burst under your palms, the dough is soft and plastic.

We roll the dough into a bun, such as in the photo. Trim, sprinkle thickly with flour.

For proofing test fit a small saucepan with a rounded bottom, a bowl, a cauldron. We cover with a towel, sprinkle with flour thickly.

Put the dough sprinkled side down, leave the top smooth. If there is no flour, the dough will stick to the towel, a beautiful kolobok will not work. We wrap the edges of the towel on a bun, put the dough in a warm place to rise twice.

The dough for yeast bread should rise to the side or slightly higher. You don't need to knead the dough. Turn on the oven, let it warm up to 180 degrees.

When it heats up, very carefully turn the bowl with the dough over, laying the gingerbread man on a baking sheet covered with paper. We try not to damage the dough, it is very tender. I cover the bowl with a pan and turn it over. The dough comes out easily, does not knead, it remains only to remove the towel from the kolobok.

We put the baking sheet on the middle level and bake homemade yeast bread for 35-40 minutes at 180 degrees. The crust should turn golden, become golden-ruddy.

Remove delicious bread from the oven, cool for wooden board or grate, without covering anything.

Slice warm or cooled bread and serve.

I am sure that your first yeast bread will turn out great, because now you know how to bake delicious bread in the oven at home and you will certainly want to consolidate your success. I have collected simple and delicious ones in the corresponding section, there are a variety of them, all with detailed description and advice.

Now traditions are being revived, and homemade bread baked in the oven at home is again perceived as a symbol of comfort and homeliness of the hostess. In a house that smells of fresh pastries, it is warm and calm, they are waiting for you there, where you relax and forget about all the problems. And the taste of homemade bread - it cannot be compared with purchased loaves! Let the bread be not an ideal shape, but you baked it with love, invested a piece of your soul, and such bread will definitely be delicious.

Which flour to choose for bread

For the first time, I advise you to choose the easiest bread recipe at home, bake delicious wheat bread. Other types of flour require some skill and skill, and with dough from wheat flour work very easy. It has a lot of gluten, so the dough rises well and can be given a different shape - roll a loaf, a bagel, bake a loaf, a brick.

If add whole grain flour, then the dough will rise less, but such bread will be healthier. dough with addition cornmeal will be bright yellow, coarse to the touch and heavy. It rises easily, but it cannot be approached for a long time, it can fall in the oven from prolonged proofing. Recipes for rye bread are best left for later, rye flour is capricious and unpredictable. There is no gluten in it, so the dough hardly rises and baking such bread is a real art.

Wheat flour is different varieties: higher, first, second and grain. They differ in the degree of grinding and the content of gluten (the more it is, the better the dough will rise). Flour mixtures from different varieties are usually sold, therefore it is generally accepted that in unmarked flour the average percentage of gluten (25-28%). Types of flour with labels are valued higher, but also more expensive. Gluten in them 28-30%.

As such, the concept of "grade of flour" does not imply the quality of the product, but the purpose for specific use. For example, butter dough make out premium, and for bread it is better to use the first or second grade. Baking does not get stale for a long time, it turns out with a delicate porous crumb, tasty and keeps its shape well.

Why sift flour

Flour can contain not only garbage, bugs and worms, but also various additives, which manufacturers do not skimp on. For example, starch. During storage, it cakes and sticks together with plates. By sifting flour, you rid it of all impurities, break up lumps and saturate it with oxygen. Any pastry made from sifted flour turns out to be more fluffy and soft - it has been tested on our own experience. Buy a fine-mesh sieve or a special sieve mug and your homemade bread will always be fluffy.

Preparing dough for bread

Bread at home is made in two types - on the dough and in a non-dough way. Opara is batter, made from flour, liquid, yeast and sugar. She is easy to prepare. Yeast is diluted with water and sugar, flour is added, and the mixture is left warm to ferment for at least 30 minutes, but usually takes about an hour. Readiness is determined by volume, appearance and smell. Yeast, interacting with sugar, release carbon dioxide, which raises the batter. The ripe dough will increase in volume, become loose, and a sharp sour smell will appear. But the main sign of readiness - it will begin to sort of settle, fall through - this means it's time to knead the dough.

How to knead the dough

Flour, butter are added to the dough and the dough for bread is kneaded. You need to knead the dough until the bun is soft and smooth, in time it is from 10 to 20 minutes. At the first stage, the dough will be rough, dense, wet, and tear when stretched. As kneading, certain processes occur in it, the state of gluten changes, the dough becomes soft, elastic, and ceases to stick to hands. After kneading yeast dough put on proofing to increase in volume. After one or two hours, the dough becomes fluffy, smooth, easily takes the desired shape when molded.

Bread molding

You can bake homemade bread in the oven different shapes: round, oval, loaf, brick. First, the dough is kneaded by hand so that carbon dioxide comes out, then it is rolled into a bun or placed in a rectangular, round shape or on a baking sheet, where they give it another go. In some cases, immediately after kneading, they are placed in a mold. There it fits, and then sent to the oven. In order not to explain for a long time how to do what, I suggest watching a video on shaping round bread.

How to bake bread in the oven

It takes 15-20 minutes to preheat the oven. Usually bread is baked at a temperature of 180-200 degrees on the middle tier. For the first ten minutes it rises, then the crust thickens and there will be no rise. The door must not be opened at first, so as not to break temperature regime, dough from cold air may settle. Too much heat also undesirable - bread can break at the top or sides. Cooking time and temperature depend on many factors, so it is better to follow the recommendations in the recipe, and in the future you can already rely on your experience and intuition.

Happy baking! Your Plushkin.

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, pan bread very easy to prepare. 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

Enough unusual recipe bread, at home which is not difficult to fulfill.

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 (at the same time, the recipes are surprisingly varied) can also be carried out 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" absent. 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 in heat again 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 desired consistency received, transfer 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 closed 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.