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Basic yeast bread dough. Bread making from a to z

10 recipes for making bread at home

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

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

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 Russia they have been baking bread, monasteries have always been especially famous for this.

Recently, the tradition of home baking has returned. 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 glasses
. 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 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 at different stages of 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 (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 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 a lot of sugar, it is better to use the light crust setting.

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.

To prepare yeast dough for bread, I advise you to use only the highest grade psh. flour. The recipe also requires the presence of yeast for baking bread, plain water, salt.

Yeast bread will be baked on the same composition as round loaves, loaves, bread rolls and sticks, tortillas and flat rich pastries.

In the event that in the composition indicated by the recipe, add 1-2 tbsp. rast. butter when calculating 1.5 kg of flour, then the mixture will be ideal for baking delicious cakes.

By the way, this recipe can be safely used to bake pizza and flat pies, in which there will be savory filling. Homemade bread always tastes better, see for yourself.

Bread with dry yeast, like the dough for it, has a fairly long shelf life. The dough can be put in the freezer and stored frozen for several days.

If you want to diversify the taste home baking, then you can add a little rzh., buckwheat, oatmeal or psh to the recipe. flour, but of the lowest grade.

As for the exact amount, you need to know that in order to give a light flavor, you need to put a couple of tablespoons of flour per 1 kg of main flour in bread.

To change the taste more significantly, it is worth adding to psh. flour 25% of another type of flour, you can even more. I propose to dwell on how to make bread dough for baking at home.

The basic recipe for preparing dough for baking homemade bread

Components for 1500 gr. flour: 900 ml of water; 30 gr. St. yeast and 1 tbsp. dry: 1 tbsp. salt. Get 2.4 kg of finished bread. 2 loaves are baked from 45 to 60 minutes.

Components per 1000 gr. flour: 600 ml of water; 20 gr. St. yeast and 2 tsp. dry: 2 tsp salt. Get 1.6 kg of the finished product.
Components per 800 gr. flour: 450 ml of water; 15 gr. St. yeast and 0.5 tbsp. dry: 0.5 tbsp. salt. Get 1.2 kg of the finished product. Bake bread for 45 to 60 minutes.
Components for 300-400 gr. flour: 200 ml of water; 6.5 gr. St. yeast and 0.5 tsp. dry: 0.5 tsp salt. Get 0.5 kg of the finished product. Bread should be baked for 25 to 35 minutes.

Algorithm for preparing yeast dough:

Dissolve yeast in warm water. Leave for a while and beat in the case of dry active yeast, it is even easier to work with high-speed yeast, you can not even dissolve it in a liquid, but immediately put it in flour.
Pour 1.5 kg of flour into a bowl, mix salt in the same place. I add warm water to it. Before kneading the dough for bread, remember that the flour must be sifted. I mix the dough, spread the mass on the table. I do the kneading for about 15 minutes. The mass should be homogeneous, not stick to the palms at all.
I send the dough to heat for 2.5 hours. It will fit there. Punch down the dough and set aside. The mass can be cooked further if by pressing on it with your finger, the trace will not disappear at the same moment.
I put the dough on the table, punch it down, divide it into 2 parts. I give them a shape, cover and put in heat for half an hour, or even more. Readiness is again checked by the above method. Do not forget that this recipe is painted by me for 1.5 kg of flour.
I preheat the oven in advance, 230 gr. will be sufficient. I put a bowl filled with boiling water on the bottom so that the space in the oven is saturated with water vapor. I put the baking sheet to bake, but sprinkle the bread with water before that. For these purposes, I use a spray gun.
When about 20 min. baking, you can remove the bowl, and support the bread for another 15 minutes. Keep an eye on baking, because if the sides of the baking burn, then the temperature should be reduced, as well as the baking time should be reduced to 10 minutes.

I get bread. I let the caravan cool down. I cut the bread into pieces using a knife, preferably sharper. To understand that the pastry is ready, I follow this rule: I tap my knuckles on the bread, if a booming sound sounds, the pastry is ready.

Yeast dough requires attention, but following my algorithm of actions, which provides for the recipe above, you will not encounter problems.

Homemade bread on the water

To make homemade bread on the water, you need to take the following products:

750 gr. flour; 600 ml of water; 1 tbsp. sugar sand and salt; 3 tsp dry yeast.

Cooking algorithm:

I put all the ingredients and pour water into one bowl, but you need to take only 4 tablespoons of flour. I send the bowl to the stove, and mix well. The dough should turn out warm, but do not overheat it, otherwise there is a great chance to spoil the yeast dough. To cope with this task easier, you can heat the water, and therefore add the components and stir them. I leave the dough aside for 25 minutes.
When the dough becomes larger, you need to add the sifted composition of flour. Do this carefully using a spoon. Approximately 30 tablespoons I'm making a batch.
I put flour on the table, dough on top. I knead. The mass should not stick to your hands.
In a bowl greased with oil, put a lump of dough. I pierce the yeast dough with 10 fingers, touching the bottom. This will release carbon dioxide from the mass. I leave it warm for an hour or more.
During this time, the dough will increase. Having lubricated the hands. oil, I take out the dough, knead it, immediately on weight. I put it in shape. Again I repeat the procedure with the release of carbon dioxide. I leave it aside for an hour so that the dough rises again.
I heat up the oven. The temperature should be about 220 gr. Only then for 35 minutes. I send the dough in forms. I get pastries from oven and, after waiting a couple of minutes, I remove it from the mold.

I put the finished bread on the grate, wait until it cools completely. Only after that homemade bread can be eaten.

batch

The kneading recipe is not complicated, I do it like this:

For 1 kg roll homemade bread you need to use 0.5 liters of water. I pour it into a large bowl. The liquid can not be used cold, the water must be heated to room temperature. Only then do I add 1 tablespoon to it. sugar, I interfere with the mass. Sugar can be cut, here you should rely solely on your personal preferences. The recipe calls for its use only because it is needed to activate the yeast.
As for yeast, you can use 1 tbsp. dry mix, the manufacturer does not play a role. In this state, the yeast must be left, you should not even interfere with the composition. Only after 15 minutes they will begin to swell. The reaction is normal, which means the process has passed. Now you can safely stir the mixture.
I add salt to the mixture, about 1 tbsp. If the mass is not salty or you want to bake homemade salted bread, then you can put even more salt. At the last stage, I add flour to the mixture. Again, I always advise sifting the flour before using it in order to saturate the mass with oxygen. This rule is no exception this time. Use for baking homemade loaves of bread only high-quality composition of flour, the highest grade. You can dilute it with the first grade. The proportions are 1 to 1. In general, it will take about 4 tbsp. flour, but a little more may be needed.
Add flour gradually, portions should be small. It is necessary to knead thoroughly, without ceasing to do this. When the composition of the dough does not stick to the palms, it is worth shifting it into a cup, put it in heat. It is best to cover the mass with a towel.

This completes the kneading recipe, but this is only half the work done.

Mass Approach

In a warm place, the dough should rise 2 times, or even more. It is important that there is no draft around, otherwise there is a chance that the yeast will simply freeze. After the first approach occurs, it will take about 1 hour, the dough needs to be killed.

To do this, I pour the mass from the cup onto the table, making sure to sprinkle it with flour. When the second one comes, I put it in the form. You need to choose a baking dish in advance, be sure to grease it with rast. oil.

Baking process

When the composition of the test is “touched”, you will notice that it has become 2 times more, albeit only visually. The form must be sent to the oven at 220 gr. for 1.30 min.

In the event that you decide to bake bread in a slow cooker, it should be noted that your pastries will bake longer - an hour on each side. In this case, you need to remember to turn the bread over.

Bread should only be served chilled to the table. You can do it in the form of a whole loaf, or you can cut it into portions - everything will depend only on your wishes!

As you can see, each recipe for yeast bread is not complicated, and therefore it is quite possible to bake it personally in your own kitchen.

Relatives will appreciate your efforts, because the bread will certainly turn out tastier than the store product. Look at the site for other recipes, perhaps what else can interest you. Good luck with your home cooking!

My video recipe

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. the dough may not rise, and the finished pastry will “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 want to preserve the slender forms of your body, then eat bread and that's it. 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!

Every nation has recipes for baking bread. The recipe for bread is about the same everywhere, all bread recipes are based on flour and water. This is the simplest bread recipe: knead flour with water - and bake bread. A recipe similar to this is still used by primitive peoples. Flour may be different. The most popular is wheat flour, but bread is baked from rye flour, bread made from cornmeal, they also make wheat- Rye bread. To make the bread fluffy, the dough can be fermented. Most often, yeast is used for this, it turns out the so-called. yeast bread. Bread without yeast is more difficult to prepare, but it is considered more useful. Unleavened bread can be prepared in two ways: using sourdough or using sparkling water. The sourdough bread recipe is old and more time consuming. Sourdough for yeast-free bread is made from germinated wheat grains or from hops. In addition, you can make bread with kefir, bread with kvass or beer. The composition of the bread does not end there. Bread may contain various ingredients, from seeds and dried fruits, to eggs and meat. Wheat bread, white bread, rye bread, black bread, Borodino bread, French bread, Italian bread, sweet bread, custard bread, bread in an egg, bread with cheese - all types of bread cannot be counted. Someone likes a recipe for white bread, lovers of black bread will choose a recipe for bread made from rye flour. And then there is the ritual bread. All believers eat bread during fasting. If you are planning to bake lean bread, the recipe should not contain eggs and animal fats.

Our grandmothers and great-grandmothers knew how to bake bread, but many of us today have lost the knowledge of how to make bread. To know how to bake bread, it is not necessary to graduate from a culinary college. A person without a “baker” crust can bake bread at home with a fragrant crust. We will tell you the recipe, but you will have to fill your hand.

Homemade bread is the most delicious. Making bread at home is not that difficult. For example, at home you can cook delicious rye bread in the oven, you can find its recipe on our website.

Rye bread loved by many. Homemade rye bread with a crispy brown crust smells especially delicious. That is why so many people want to learn how to bake rye bread. Make rye bread at home once, and it will make you forget about the bread section in the supermarket.

A homemade bread recipe can use both baker's yeast and sourdough. The homemade bread recipe always leaves room for your imagination in terms of additional ingredients. Add nuts, dried fruits, spices and spices to your taste in the dough. Baking homemade bread can take place in the oven or a special bread machine. Literally anyone can make homemade bread in the oven. The recipe for bread in the oven is actually no different from any other bread recipe. Of course, there are some subtleties that will help you learn how to bake bread in the oven correctly. Firstly, successfully baking bread at home in the oven is, of course, largely dependent on your oven. Bread dough should stand for 10 to 15 hours in a warm place. Bread in the oven is baked at 180-250 degrees. After an hour and a half, baking bread in the oven will be completed. And it's quite easy to bake bread in a bread machine. Bread recipes for a bread machine will not cause you any difficulties and save a lot of time. That's why she's a baker.

Make homemade bread! At your service is a recipe for black bread, a recipe for Wheat Bread, a recipe for Borodino bread, a recipe for French bread, a recipe for Bread without yeast, or otherwise a recipe for Bread without yeast. Knowing how to bake homemade bread is also useful for making bread dishes. Of course, they will taste better from homemade bread than from store-bought. So do not be lazy and cook bread, recipes with photos will help you.

Many housewives are used to cooking bread at home, and this is not surprising. As a result of simple manipulations, it turns out completely natural product. Bread products of this kind are distinguished by a crispy crust, tasty and fragrant pulp. However, like any other business, the process includes certain features. To fully comply with the technology, it is important to adhere to step by step instructions. Consider the most delicious recipes in order, we will give methods for making bread from flour, potatoes, pumpkins.

Homemade bread: a simple recipe

baker's yeast - 18-20 gr.
ground salt - 25 gr.
wheat flour - 1.6 kg.
vegetable oil - 30 ml.
water - 0.9 l.

Sift the flour, begin to carefully pour in the vegetable oil. Stir, add salt. Dilute the yeast in hot water, wait until it becomes liquid.
As soon as this happens, pour the composition into the flour. Knead the dough for 15-20 minutes, then leave it to infuse, after wrapping it with cling film or a towel.
Yeast should rise, to speed up the procedure, leave it in a warm place (next to radiators or a gas stove). After about 1.5 hours, kneading is repeated again, then the dough is again left for 3 hours.
In the process of kneading, squeeze the product with your hands so that carbon dioxide comes to the surface. When the process comes to an end, grease the mold with oil and move the dough into it.
If there is no baking dish, try to form cubes (loaves) of bread with your hands. After distributing the dough into containers, let it stand for 1 hour, then send it to the oven (preheated to 180-190 degrees).
The duration of baking depends on the technical characteristics of the appliance. Usually one hour is enough. Some housewives add hard cheese grated on a coarse grater to bread (“Russian”, “Dutch”, etc.).

Flaxseed bread with cumin

"Tahini" (paste) - 60 gr.
wheat flour - 0.5 kg.
baker's yeast - 12-15 gr.
butter - 50 gr.
salt - 35 gr.
fat milk (from 3.2%) - 245 ml.
carbonated water (mineral water) - 180 ml.
honey - 25 gr.
cumin seeds - to taste
flax (seeds) - 30 gr.

Take 45 ml. milk, heat it in the microwave or on the stove, add the yeast. Stir, leave for half an hour in a warm place. Connect the Tahini paste, flaxseeds, honey, the remaining amount of milk (200 ml.), Mineral water. Mix the composition until smooth.
Sift the flour through a sieve, removing dirt and foreign particles. Add salt to it, start adding flour in portions to the previous composition. Knead the dough, after 2 minutes add melted butter.
You will notice how the dough sticks to the skin. Knead it for about a quarter of an hour, do not add flour. Apply to palms sunflower oil, roll up the ball. Lubricate the dishes for holding the dough, send a ball into it and wait for it to swell.
When the dough has doubled in size, punch it down and form into a loaf. Prepare a suitable deep mold, sprinkle the surface with cumin (you can grind it beforehand), cover with a towel or cling film. Send the container in the cold for 15 minutes.
At this time, heat the oven to the maximum mark. Remove the container with the dough and send the product to bake for 7 minutes. At the same time, spray the oven with drinking water from a spray bottle every 1.5 minutes.
After the allotted time, reduce the temperature to 215 degrees. Bake the bread base until browned. When the process is completed, remove the form, cool the bread, start tasting.

dry baking yeast - 14-18 gr.
premium flour - 1.1 kg.
olive or sunflower oil - 75 ml.
granulated sugar (preferably cane) - 35 gr.
table salt - 22 gr.
dark aged beer - 520 ml.
walnut kernels - 100 gr. (2 clicks)

Mix beer with oil. Take another bowl, pour cane sugar, salt, pre-sifted flour into it. Dilute the yeast in warm water, wait for it to dissolve. Carefully pour the composition into the flour, kneading a homogeneous mass.
Slowly pour in the oil with the beer until you get a thick lump. Grind walnut kernels into crumbs, add to the main composition. Knead the dough several times, let stand in a warm place.
When the product has doubled in volume, roll into a ball. Do not forget to grease your palms with vegetable oil, otherwise the dough will stick. Leave the ball to infuse (about half an hour), then divide it into 2 sections.
Roll up oval cakes (not very thin), again let them stand for 20 minutes. Preheat the oven to 185 degrees, line a baking sheet with paper. Bake bread for 45-60 minutes, cool slightly before serving.

Rye bread

rye flour - 600 gr.
drinking water - 580 ml.
wheat flour - 600 ml.
crushed salt - 30 gr.
baker's yeast - 35 gr.
beet sugar - 30 gr.
cumin - 25 gr.
vegetable oil - 30 ml.

First, prepare the brew. Mix granulated sugar, yeast and warm (closer to hot) water. In a separate bowl, combine the sifted flour, cumin, salt. Pour the infused dough into the flour mixture, knead the dough for a quarter of an hour.
Cover the dough with cling film, a cotton towel or a napkin, let stand warm for about 1 hour. When the composition rises, divide it into 3 equal parts. Roll up loaves or balls, leave on a greased baking sheet for 1.5-2 hours.
Preheat the oven to the maximum mark, send the baking sheet inside for 5 minutes. After the allotted time, reduce the temperature to 180 degrees, bake the bread for another 45-60 minutes. The brown crust will tell you about the readiness of the product.
5 minutes before cooking, dip a baking brush into the beaten egg yolk mixed with milk. Brush the surface of the loaf. Let the bread cool in the pans, then remove and cut into slices.
To make products more fragrant and beautiful, use cumin powder. It is added at any stage of baking. You can carry out the procedure at the very beginning heat treatment, after 10 minutes of languishing in the oven or immediately after cooking.

vegetable oil - 30 ml.
rye flour - 750 gr.
wheat flour - 475 gr.
dry yeast - 28-30 gr.
drinking water - in fact
ground coriander - 15 gr.
cocoa powder - 60 gr.
salt - 30 gr.
granulated sugar - 75 gr.

For Borodino bread, dough is being prepared, which in consistency resembles liquid sour cream. To achieve the desired effect, combine half the volume of rye flour (sifted) with drinking water. Stir until the lumps disappear, pour 35 gr. sugar and 15 gr. yeast.
Making bread using this technology requires the presence of sourdough. For this reason, it is recommended to leave the dough to rise for 3 days. Choose a warm and dry place in which the composition will ferment faster.
Sift the rest of the rye flour into a deep bowl, do the same with the wheat flour. Heat the water to 30 degrees, start pouring it in a thin stream, while stirring. Add the rest of the dry yeast, diluted with water according to the instructions.
Salt the dough, mix the second part with the infused sourdough. Pour the sifted cocoa powder, sugar, pour in vegetable oil. Knead the dough for a quarter of an hour.
Lubricate the baking molds, move the composition into them, sprinkle the surface of the dough with coriander. Preheat the oven to 185-200 degrees, bake at this temperature for about 45-50 minutes. Allow bread to cool to room temperature before removing from molds.

Bread on kefir

salt - 15 gr.
wheat flour - 320 gr.
soda - 12 gr.
kefir (fat content from 3.2%) - 220 ml.

An important feature of making bread using this technology is the correct kneading of the dough. Its consistency should be like thick sour cream. Combine the sifted flour, soda and table salt into one mixture, start pouring kefir in a thin stream.
Stir the mass until smooth, then knead the composition for a quarter of an hour. You will encounter a problem in which the dough will be very sticky to your hands. You can’t add more flour, eliminate the difficulty by lubricating the palms with vegetable oil.
Preheat the oven to 200 degrees, grease the baking dish and pour the dough into it. Send the composition to the oven for 45-50 minutes, check the readiness with a toothpick or a wooden stick (for rolls and sushi).

premium flour - 65 gr.
potatoes - 250 gr
butter - 25 gr.
ground black pepper - 6 gr.
salt - 15 gr.

Peel the potatoes, cut into cubes, boil until tender, adding salt to the water. Drain the liquid, mash the fruit with a pestle. Leave puree at room temperature until completely cool.
Sift flour into a deep bowl, mix with softened butter. Blend the ingredients into a homogeneous mixture, add mashed potatoes. Salt, pepper, stir the dough.
In the end, you should get elastic, viscous and soft dough. Wrap it in cling film or a bag, leave it in the refrigerator for 2.5-3 hours. After the expiration date, divide the mass into 2 equal sections.
Roll out the dough with plates, the thickness of which varies between 5-7 mm. You can also form round cakes. Cut the plates into squares (in the case of tortillas, triangles, like pizza). Send to the oven.
Bake bread at 190-200 degrees for 25 minutes. Serve potato (Irish) bread with first and second courses, eat with sausage and cheese as an appetizer.

pumpkin bread

dry yeast - 4-5 gr.
purified water - 80 ml.
pumpkin pulp - 90 gr.
premium flour (preferably wheat) - 300-330 gr.
butter - 15 gr.
granulated sugar - 30 gr.
salt - 15-18 gr.

Peel the pumpkin, chop it into small pieces, load it into a blender and grind it into a puree. Add some drinking water, turn on the device again, turning the composition into a liquid porridge.
In a separate bowl, mix granulated sugar, salt, yeast and sifted flour. Soften the butter and add it to the bulk composition, pour in the pumpkin puree here.
Mix the dough from the ingredients, move it to a greased container. Keep at room temperature for about 2 hours.
After the time has elapsed, crush the composition in flour, make a loaf or cake. Grease a baking sheet with oil, place the dough on it. Cover with a cotton towel, wait 1 hour.
During this period, the dough will rise, so it can be sent to the oven. Bake the product at 190-200 degrees for 50 minutes. To make the bread soft, place a bowl of ice on the bottom rack of the oven.

To assess the readiness of bread will help a toothpick, Chinese sticks or a match. Pierce the loaf with a wooden tool, remove the tool. If there is no dough left on its surface, the bread is ready.
To help the dough rise, leave it at room temperature. It is better to withstand the composition near radiators or gas / electric stoves. In this case, the dough is covered with a towel or cling film.
Vary the recipes as you wish. For example, you can add more potatoes or pumpkin to end up with a more filling meal. At the same time, before baking, the dough can be sprinkled with cinnamon, coriander or garlic mixed with butter.

Consider a simple recipe for making homemade bread. Make a pumpkin pulp product mashed potatoes, flax seeds, fatty kefir. Add cumin seeds, ground coriander, walnuts, cocoa powder.