Self-cooked food, even the simplest one, is always tastier than store-bought food. For this reason, housewives try to master the culinary sphere as much as possible and learn how to cook everything, including bread. Previously, it was made in a Russian oven, today there is a special device for this - a bread maker. However, the oven will cope with this task just as well.

Baking bread at home

The purchase of a special bread machine with a high price is not justified for every housewife. If you are not sure that you often want to cook such a product, it is better to try to bake bread at home in the oven. Basic ingredient list for short:

• Wheat flour;
• water;
• salt;
• yeast.

It is relevant for almost any recipe, including corn or rye bread, where the basis is still wheat flour. However, it is possible to replace yeast with sourdough, water with milk, the introduction of herbs, butter, eggs, etc. Before starting to study even the simplest recipe, you need to familiarize yourself with the basics of the process of kneading dough, proofing, setting the temperature regime.

Dough

Firstly, the use of wheat flour is mandatory, even if you are making Borodino black bread - without it, baked goods will not rise. Secondly, pay attention to the yeast - it should be fresh, better alive: with dry, the rise is worse. After that, you can figure out how to knead the dough. Several conditions:

• The dough must be kneaded by hand. Even if you have a special nozzle for a food processor, after it you need to work for 2-3 minutes on your own.
• The approximate time for manual kneading is 5-10 minutes, the exact figure depends on the recipe.
• Do not use more flour than you should: sticking of the dough at the initial stage of kneading - lack of air.
• After kneading, the future loaf is left under a towel for several hours and crushed. This stage requires caution: kneading - light movements that release oxygen. If you knead hard with your hands, the bread will turn out to be heavy.
• After kneading and shaping, the proving stage begins again - a short, but obligatory one. It ends when, with light finger pressure, the dough quickly returns to its shape.

At what temperature to bake

Professionals assure that home baking requires a very powerful oven, and for bread this is especially important. Italian recipes are very demanding on this parameter, however, even Borodinsky, familiar to a Russian person, will ask for at least 200 degrees. The optimum baking temperature is from 230 to 250 degrees. In this case, the oven is warmed up in advance, for 40-60 minutes.

Recipes

Whether it is difficult for you to bake such a product directly, you can find out only by trying to do it at least once. The recipes below are suitable even for inexperienced housewives, although some of the options can cause some difficulties - especially for homemade sourdough. The secrets of professionals and detailed photos of the most important steps will help to cope with them.

Rye

Nutritionists call such a product one of the most useful, along with. If a person cannot do without bread at all, but wants to minimize harm to health, he should eat products made from rye flour. Baking can be based on sourdough, yeast, malt. How to cook homemade in the oven? Study the technology below carefully.

Ingredients:

• curdled milk - 200 ml;
• live yeast - 20 g;
• granulated sugar - 1 tbsp. l .;
• rye and wheat flour - 250 g each;
• salt - 1 tbsp. l .;
• vegetable oil - 1 tbsp. l.

Cooking method:

1. Make a dough by mixing sugar with yogurt and adding live yeast here, which you need to knead a little with a spoon. Cover the container with a towel, let its contents stand - if the kitchen is warm, an hour will be enough.
2. When the dough comes up, sprinkle the pre-sifted and mixed flour in small portions: this way it is evenly distributed among themselves. Knead with your hands - it's safer.
3. Enter salt, vegetable oil. For 5-6 minutes, carefully knead the dough with your hands until it independently becomes an elastic lump.
4. A new stage of proofing under a towel will take 2-3 hours, after which you need to give the dough the shape of a large thick loaf and again forget about it for half an hour or an hour.
5. Preheat the oven to 230 degrees, bake for 40-45 minutes.

Yeast free

One way not to use yeast is to make sourdough, but there are so many difficulties with it that housewives are looking for options on how to make bread without yeast in the oven easier. There is a way out - to work with soda and whey or kefir. For better fermentation, it is recommended to use "gray" flour, ie. 2nd grade, or add a little, spelled or rye.

Ingredients:

• serum - 350 ml;
• flour - 600 g;
• soda - 1 tsp;
• seeds - a handful;
• salt - a pinch;
• bran - 1 tbsp. l.

Cooking method:

1. Mix loose products separately, gently add whey.
2. If the dough sticks a lot to the spoon when kneading, add a little more flour.
3. Form a large loaf, let stand for half an hour on a baking sheet.
4. Bake at 240 degrees for 18-20 minutes.

On kefir

This type also exists, but it is not determined by calorie content, but by the absence of yeast. It keeps well, and in terms of structure and taste is not inferior to the classic versions. This yeast-free bread on kefir in the oven will appeal to lovers of white loaves - it is very similar to them, even has some aroma and taste of savory baking.

Ingredients:

• kefir - a glass;
• wheat flour - 2 cups;
• soda - 1/2 tsp;
• salt - 1 tsp;
• sugar - 2 tsp;
• sunflower oil - 1 tbsp. l.

Cooking method:

1. Sift flour, mix with baking soda, sugar and salt.
2. Heat milk, add to dry ingredients.
3. Moving clockwise, mix all the ingredients. When the dough, as a result of these actions, becomes homogeneous, takes the form of a coma, it needs to be kneaded for another 5 minutes.
4. Add oil, knead for another minute. Leave for an hour.
5. Crumple, form a thick, tall loaf. Make incisions.
6. After half an hour of proofing, bake on a baking sheet with parchment for half an hour at 190 degrees.

With sourdough

This method of preparation was used for black Darnitsa bread, which was considered very useful. However, the work with the sourdough is difficult: it is prepared for several days, daily "feeding" a new portion of flour with warm water. The ideal starter culture has a rotting grass smell and a porous structure. If the aroma is weak, discard half of the volume and add the same amount of flour and water as the original.

Ingredients:

• peeled rye - 540 g;
• wheat flour - 200 g;
• warm water - 380 ml;
• salt - 7 g.

Cooking method:

1. Combine 65 g of rye flour and water each, let stand for 2 days in a warm place (27-29 degrees). Add the same amount of flour with water, leave for another 2 days under the same conditions.
2. Discard half of the sourdough, combine the rest with 115 g of rye flour and 65 g of water - this will be a dough.
3. Insist it for 3-4 hours at 30 degrees, after increasing the volume, add sifted flour (all), salt, add the remaining water.
4. Knead a homogeneous dough, then work with it for another 2 minutes. Cover with a towel, let rise for an hour at 30 degrees.
5. Treat the mold from the inside with oil, fill with rye dough. Align the top. Let stand for 1.5-2 hours.
6. Baking is carried out at 250 degrees. After 15 minutes, the temperature is lowered to 220 degrees. Cooking time - an hour.

White

The most delicious bread for most is white, made from premium flour, with the addition of milk and butter. With a delicate crumb, crispy crust and an incredible aroma of fresh homemade baked goods. It is easy to prepare such a product, but for a more interesting taste it is worth sprinkling it with sesame seeds. They can be lightly fried beforehand to enhance the smell.

Ingredients:

• wheat flour - 650 g;
• butter - 50 g;
• milk - 150 ml;
• water - 150 ml;
• salt - 1 tsp;
• dry yeast - 10 g;
• vegetable oil - 1 tsp;
• egg 2 cat.;
• sesame seeds - 1 tbsp. l.

Cooking method:

1. Warm milk with butter and water. Add yeast, leave for half an hour.
2. Mix all dry ingredients except sesame seeds. Combine with dough, add vegetable oil, beaten egg.
3. Knead the dough for 7-8 minutes.
4. Let stand for 3 hours, kneading the dough twice during this time.
5. Sprinkle sesame seeds over the formed rolls.
6. Bake at 190 degrees. Cooking time - 40 minutes.

With cheese

This recipe is typical of the Italian ciabatta, which is often supplemented with Parmesan mixed with dry dough ingredients. Some housewives, learning how to cook ciabatta, are frightened by the long proofing time and the many difficult conditions. However, once you make your own flavored Italian homemade cheese bread, you won't have to look at the store ciabatta again.

Ingredients:

• dry yeast - 7 g;
• flour 00 - 50 g;
• wheat premium - 220 g;
• warm water - a glass;
• salt - 1 tsp;
• extra virgin olive oil - 2 tbsp. l .;
• a sprig of thyme;
• Parmesan - 50 g.

Cooking method:

1. Pour yeast granules with water, stir.
2. In a bowl three times sifted flour (both types), salt, oil, chopped thyme, finely grated Parmesan.
3. Pour in very small portions of water with yeast, otherwise the gluten will not come out.
4. You need to knead the dough for ciabatta with your hands for exactly 7 minutes, as the Italians do: with your fingers spread out, “step” on it with your palm, releasing air.
5. Tighten the bowl with plastic wrap, let the dough stand for 12-16 hours.
6. Divide into 3 parts, form rectangles.
7. Stretch each on a wooden board, grab the ends, fold them towards the center. Repeat this action three times.
8. Let stand for 1.5-2 hours, during this time the oven has been heated to 250 degrees.
9. Put a bowl of boiling water on the lower level. On the central one - the future ciabatta.
10. You need to bake for 15-20 minutes, cool on a wire rack, wrapping it with cloth napkins or a towel.

Borodinsky

When housewives think about how to bake black bread, they recall small loaves of Borodinsky, sprinkled with herbs (mainly caraway seeds). The classic Soviet recipe is very energy-consuming, it requires sourdough, so for a trial home experiment it is better to take the lighter version. Such bread is baked for the first 10 minutes with steam.

Ingredients:

• wheat flour - 200 g;
• rye - 400 g;
• malt - 30 g;
• apple cider vinegar - 10 ml;
• coarse salt - 1 tsp;
• sugar - 1 tbsp. l .;
• dry yeast - 2 tsp;
• ground cumin and coriander seeds;
• vegetable oil - 2 tbsp. l.

Cooking method:

1. Dilute the malt with water to make 410 ml of liquid.
2. Mix all dry ingredients.
3. Combine with oil, vinegar and malt. Hand knead for 4-5 minutes.
4. Let the dough stand for an hour, knead.
5. Transfer to the mold, leave for another half hour.
6. Sprinkle with water. Sprinkle with coriander and caraway seeds.
7. Bake for 55 minutes - first at 240 degrees, then (half an hour) at 200 degrees.

Milk

This simple recipe is aimed at connoisseurs of the delicate white crumb inherent in tea loaves, a golden smooth surface and a creamy aroma. The product is prepared very quickly, so this recipe in milk is recommended for inexperienced housewives as a "launching pad" for culinary experiments. Additionally, you can use dry herbs.

Ingredients:

• milk - 250 ml;
• dry yeast - 1 tsp;
• sugar - 2 tsp;
• salt - 1.5 tsp;
• wheat flour - 350 g;
• butter - 10 g.

Cooking method:

1. Warm milk, add butter to it.
2. Mix dry ingredients, combine with liquid part.
3. Knead the dough for 10 minutes, cover with foil.
4. After 2 hours, knead, divide into 3 parts.
5. Form round rolls, send to bake with steam at 190 degrees for half an hour.

Fast

Most of the above recipes with photos could convince you that homemade bread in the oven requires almost a whole day to do just it. Professionals, however, assure that there is an opportunity to bake bread at home quickly, spending no more than a couple of hours on this activity, since it does not need a long proofing. How is such a product prepared and what nuances does it have?

Ingredients:

• warm boiled water - a glass;
• dry yeast - 1 tsp with a slide;
• wheat flour - 320 g;
• sugar - 1 tsp;
• salt - 1 tsp

Cooking method:

1. Combine all dry ingredients, mix very well.
2. Pour the dry mixture with warm water, make a soft but elastic ball with your hands, which should look like in the photo - an ideal even ball that keeps its shape.
3. Let it stand at 20 degrees for about half an hour (you can leave the bowl under the battery).
4. Wrinkle gently, form a round bun. Make several shallow cuts with the back of the knife on top.
5. After 20-30 minutes of proofing, grease the surface with milk, bake for half an hour at 200 degrees.

Corn

In the photo, such a product looks more like an appetizing sweet cupcake than the bread familiar to most. The pastries are very tender, so they are well suited not only for lunch, but also for making sandwiches with jam, chocolate paste, soft cheese. How to bake bread from without using wheat? The instructions below will tell you about this in detail.

Ingredients:

• dry yeast - 1 tbsp. l .;
• corn flour - 300 g;
• eggs 2 cat. - 2 pcs.;
• butter - 120 g;
• salt - 1/2 tsp;
• milk is a glass.

Cooking method:

1. Mix dry foods.
2. Beat eggs, add warm milk.
3. Melt the butter and cool slightly.
4. Combine all the ingredients and carefully knead the dough.
5. Fill it in a rectangular shape covered with parchment.
6. Warm up the electric oven for half an hour to 200 degrees. Send the bread to bake for half an hour.

Baking is very capricious, so you cannot do without knowing some professional secrets on how to cook the most delicious loaf:

• Take premium flour, where 10.0-10.3 g of protein.
• Dry yeast is diluted only with warm water - no boiling water!
• The richest and fastest homemade bread tends to be obtained on a special baking stone, which is placed on the wire rack and heated together with the oven. If there is no baking stone, you can take a flat sheet of fireclay clay, but without glaze.
• You can cut the loaf only after it has cooled down, otherwise the crumb will begin to stick together and reach for the knife.

Video

What could be a more pleasant start to your day than the aromatic scent of freshly baked homemade bread spreading throughout your home? Probably nothing. And now there is absolutely no need to get out of a warm bed and stomp into 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.

Baking bread at home: recipes

We have selected recipes for you that do not require a huge 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 doesn't get very difficult. For example, tin bread is very easy to prepare. Now you will be convinced of this.

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 seeds for decoration;
• egg for lubrication.

Preparation

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

Then add 500 g of sifted flour to the bowl and season with 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 let the dough rise. This will take at least an hour.

Add a little flour after the time has passed. Knead the dough again.

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

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

After the dough rises again, brush the top of the semi-finished product with an egg. Sprinkle sesame seeds over it if you like.

Preheat the oven to 200 degrees. When it's warmed up, place the mold inside and let it sit for 25 minutes. When the loaf is done, remove it from the mold and let it cool.

Potato bread

Quite an unusual bread recipe, which will not be difficult to execute at home.

You will need:

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

Preparation

Warm the milk a little and put sugar and yeast in it. Mix the ingredients thoroughly. Then pour half of the allotted flour and grated potatoes into the liquid. Salt and mix again.

Melt the butter and pour it into the dough as well. Then add the rest of the flour and knead the dough. Its readiness is determined by the fact that it stops sticking to your hands.

The container with the dough must be placed in a warm place so that it rises. This will take about an hour.

Bread is baked in an oven preheated to 210 degrees for the first 10 minutes. Further, the temperature is reduced to 180 degrees. Let the loaf sit 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 tastes very unusual and is perfect for breakfast.

French bread

Baking bread at home (the recipes are surprisingly varied) can also be carried out with the help of a modern kitchen assistant - a universal bread machine. Not a single housewife can do without her. Here is a recipe for baking bread at home, we offer you.

Prepare the following set of foods:

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

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

Preparation

Place the food in the bowl, following the filling pattern provided by your breadmaker. Select the most suitable baking setting if there is no French Bread. The loaf will meet your expectations in any case.

To make the bread more tender, sift the flour before laying.

Buckwheat bread

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

Prepare the following food set:

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

Preparation

Combine yeast and sugar. Place the mixture in warm water. Make sure the sugar dissolves. Then add the remaining ingredients and knead into an elastic dough.

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

We take out the dough, knead and roll out. There is no need to achieve a certain form. It can be either a rectangle or 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 the heat for half an hour so that the dough rises again.

Baking is carried out at a temperature of 180 degrees. In total, the bread should sit 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).

Preparation

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

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

After the volume has doubled, 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, otherwise the dough will wind up.

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

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

Bread never meant too much to me until I tasted homemade bread. A miracle, an ordinary miracle. I remember how my husband and I at night, taking turns rocking our two-month-old son, cut pieces from our first baguette. How hard and lopsided he was ... But I hardly tasted anything tastier than this baguette. The first bread baked with our own hands is some kind of starting point, no matter how pathetic my words may sound. When you hold your first bar in your hands and you can't believe that you baked it yourself. The taste of a hot crust, not conveyed by any words, when you don't even notice how easy it is to chew :))

Among the recipes published on the site, there is a detailed guide for beginners. So go for it, I'm sure you will definitely succeed. The success of home baking is built on experience. The more bread you bake, the better it comes out. Hands get used to the test, anxious tension goes away - "what if it doesn't work out?" No, this does not mean that everything will always work out. You are just ready for mistakes. Knowing that everything can be fixed when it comes to baking homemade bread. Buy more flour, grow a new sourdough, find a more interesting recipe ... I know people for whom baking has become a passion. Fortunately, I managed to avoid this fate. Now I rarely bake bread, but if I take up this business, then with great joy and warmth. I don't know, maybe it will be interesting for someone, but most of all I like whole grain bread. He's some kind of real or something ... :))

Pumpkin bread

Bright in appearance and taste yeast bread with fresh pumpkin puree, flavored with garlic and hot pepper, vegetable oil, fragrant dried herbs.

Bubbles, hot buns

During the Christmas holidays, home-baked lovers have the opportunity and time to try new recipes. For example, such wonderful bagels. Cooking will take some time, but where to rush on a festive winter day, when there is still a week of weekend ahead ...

Safe whole grain bread recipe with step by step photos

Warm, soft homemade whole grain bread with milk and honey, relatively quick to prepare. Great for sandwiches and sandwiches. In addition to a detailed recipe with step-by-step photos, the article provides some general principles for baking bread from whole grain flour.

How to bake plain wheat bread in the oven

This recipe is for those interested in baking homemade yeast bread. This process is laborious, it takes time, so you cannot call it a running one. But it is not complicated either. I think it can be used as an educational one. It is on the example of this simple wheat bread that you can master the basic principles of making bread at home. I tried not to deal with dry theory, but just tell how I did it myself and what I did :)

Yeast dough buns, recipe with step by step photos

Simple and tasty buns made from yeast dough with kefir. Excellent climb, delicious and airy.

Irish Soda Bread

Homemade Bread / Flour, Kefir, Soda, Oatmeal, Raisins, Nuts and No Yeast - the perfect quick homemade bread for Saturday breakfast. In order to knead the dough, you need a spoon, a bowl and five minutes of free time. You do not have to wait for the dough to rise a couple of times and put the bread for proofing before baking. Irish soda bread goes to the oven right after kneading, where it rises well, even better than traditional yeast dough bread. / Delicious recipes for every day / This bread can be baked by a person who has never stood at the stove at all. It's that simple. Irish bread rises well without yeast. The dough is kneaded with kefir and soda, which, once in an acidic environment, perfectly loosens the bread.

If you throw pieces of cheese and bacon into a regular dough, and then stretch the dough in the form of a large sheet and make several cuts on it, you get nothing more than ... a mine. This is the name of the French tortillas, which are traditionally baked in Provence. An hour in the kitchen, and now the land mine is already on our table.

Wholemeal bread

This bread I got once quite by accident: the flour suddenly ran out in the house, and I already managed to put the dough on the loaves. After rummaging through the shelves, I found a bag of whole grain flour, which I still could not dare to try ... I poured flour into the dough, added water, oil, sugar, salt and began to knead the dough. I always stir with my hands - I like the process. The first thing that surprised me was how pleasant the dough turned out. Non-sticky yet soft and moist at the same time. Pleasant creamy shade and fresh aroma. But the most interesting thing awaited me later, when the loaves were already in the oven. A stupid, incomparable bread smell! This was not even the case when I baked Orlov bread with sourdough and maltose syrup. Do I need to clarify that both loaves of whole grain flour were eaten right there, hot. It is enough to spread a thin layer of oil on them, and you get a complete ready-made dish.

Baking bread at home

Recipes in accordance with GOST / Why bake exactly the same loaves that are sold in a nearby store? And then that they will not be exactly the same. And they will be much tastier! A verified recipe for a traditional loaf near Moscow. / Homemade bread / I can safely recommend this recipe to all those who want to get their hands on home baking. If you do everything clearly according to the instructions, the result will be invariably good. The loaves will most likely come out the very first time. We ate them hot for the first couple of weeks.

Orlovsky rye sourdough bread recipe

Homemade bread / This sourdough rye bread turns out to be unusually fragrant thanks to maltose syrup, which cannot be bought in a regular store, but can be easily ordered at any online store for lovers of homemade bread. It is inexpensive, stored for a long time. It is used not only for flavoring rye dough, but also for Asian sauces. For example, for teriyaki. Intense malt aroma, bright red color. This tall, crispy bread will appeal to those who are not indifferent to fragrant, slightly damp baked goods. I prefer the more modest Darnitsa bread. But Orlovsky should be baked at least once to find out how the bread tasted in the 60s of the last century, when its recipe was developed. / Recipes according to GOST / Not the most common GOST bread recipe, created during the Khrushchev "thaw". I personally have never seen this on the counter. But, seduced by the look and composition in the recipe, I decided to try it. I got hold of maltose syrup. Fortunately, my leaven had already been grown by that time and gained strength. The bread turned out to be interesting. I hope you enjoy it too.

Bread in all its variations is the most widespread product in the world. It has been an important source of carbohydrates and has been an integral part of our diet for thousands of years. Recent research has shown that people began baking bread at least 30,000 years ago.

At first, hungry gatherers used 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, mankind learned to bake lush and aromatic 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. The high nutritional value of previously despised by the upper class varieties of bakery products was appreciated. White bread, thanks to the well-coordinated work of promoters of a healthy lifestyle, has become increasingly ignored.

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

• yeast;
• flour;
• sugar;
• water.

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

Delicious bread at home - a step by step photo recipe

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

Cooking time: 1 hour 30 minutes

Quantity: 1 serving

Ingredients

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

Cooking instructions

How to make homemade yeast bread - a classic recipe

The 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 rock salt;
• 4 tsp white sugar;
• 30 g yeast;
• 3 tbsp. water or natural unpasteurized milk;
• 3 tbsp sunflower oil;
• 1 raw egg

Procedure:

1. Sift the flour into a container of a suitable size, manually mix it with salt and sugar.
2. Separately, in a tall jar, mix yeast with warmed milk or water, add butter.
3. 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, the lumps have disappeared. Then we cover it with a clean towel and put it in heat for a couple of hours so that it rises.
4. When the specified time passes, the dough needs to be "lowered", for this we make several punctures with a wooden spoon or the edge of a knife so that the accumulated carbon dioxide comes out. Then we leave the dough for another hour.
5. We collect the dough into a ball, directing from the edges to the center. Then put it on a clean baking sheet (it is advisable to grease it with oil so that the dough does not stick) or baking paper. We give half an hour for proofing.
6. For a golden crust, grease the surface of the future bread with an egg, if desired, sprinkle with sesame seeds or seeds.
7. We 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, for these purposes they also use yogurt, kefir, brine and all kinds of sourdoughs.

For cooking bread, prepare foods:

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

Procedure:

1. Sift the flour through a fine mesh sieve, add sugar and rock salt to it. Then add oil and knead by hand.
2. Into the resulting mixture, add the specified amount of sourdough, 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.
3. After that, knead well and transfer to the form. Pick up a dish that is deep enough so that after laying out there is still a reserve of space, because the bread will still rise. We leave it for another half an hour, after which we send it to the 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 pliability. To make rye bread, you will need the following products:

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

Procedure:

1. We 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.
2. Sift and mix both types of flour, pour in the yeast mixture and knead the hard dough. Covering it with cling film and placing it in a warm place, leave it for at least an hour.
3. When an hour has elapsed, knead the dough again, put it in a mold and leave it for proofing for another 35 minutes, again wrapping it in cling film.
4. We put the future rye bread in the oven, where it is baked for 40 minutes. To add flavor, sprinkle with caraway seeds before baking.

How to make black bread at home?

You can bake such bread both in the oven and in the bread maker. The only difference is in the technical features of the cooking process. In the first case, you have to make the dough and knead the dough on your own, and in the second, you just throw all the ingredients inside the device and get ready-made aromatic bread.

Black breads, which include the beloved by many "Borodinsky", are prepared using sourdoughs. To bake a loaf of black bread, prepare the following foods:

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

For the test:

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

Procedure:

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

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

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

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

Procedure:

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

Homemade bread sourdough

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

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

How many proverbs and sayings about bread have been invented by the people are countless. 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 will not be full without bread.

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

Bread can be baked in the oven, in the oven, in a bread maker, from yeast dough and yeast-free dough.

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

First, let me remind you.

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

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

Recipes for delicious yeast dough bread in the oven

Bread at home from A to Z

How to bake white wheat bread at home

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

• 2 glasses of water
• 30 - 40 g yeast,
• 1 tbsp. a spoonful of salt
• 2 tbsp. l. Sahara,
• 1 - 2 tbsp. l. vegetable oil
• 1 tbsp. l. butter

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

Keep in mind that the pan must be sized so that the dough can freely expand in size by 3 times.

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

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

Prepare the tins, it can be a deep baking sheet, a saucepan, special baking tins, grease them with oil and spread the dough in them, keep in mind that you should not fill the tins 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 radiator. The dough will rise a little more.

Now the most crucial moment is to bake bread. If there is a high temperature and low humidity in the oven, we can get low, unbaked, hard bread, so the temperature and humidity must be created a certain one.

First, heat the oven to 160 - 180 degrees and put a bowl of water on the bottom of the oven. Place the tins on the middle shelf and hold for 6 - 10 minutes, then raise the temperature to 220 - 280 degrees, bake until tender, at the end of baking, reduce the temperature to 180 degrees again. The baking time depends on the weight of the loaf, with 1.5 kg - about 1.5 hours.

After removing the bread from the oven, brush it with a 1: 1 diluted egg with water or butter. Cover with a towel and set 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 cups warm water
• 1 glass of warm milk
• 4 tbsp. l. vegetable oil
• 1 tsp salt
• wheat flour as needed

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

While stirring, add a little flour until the dough is tough, 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 a hot oven and bake for about 10 minutes.

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

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

How to bake homemade rye bread in the oven

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

Well, there are not many 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 glasses of sifted rye flour, 1 glass of water, 25 g of yeast, salt on the tip of a teaspoon.

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

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

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

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

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

Break off a piece of aromatic, tasty bread and taste with cold milk. The taste is unforgettable.

A simple recipe for baking milk white bread

For this recipe, prepare for 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 the filling, for this, grind the butter so that it turns white, combine with egg yolks, salt and sugar. Rub all this very well until a liquid homogeneous mass is obtained.

Whisk the remaining egg whites.

Put the dough in a large saucepan, add flour, pouring, egg whites. Knead the dough well, divide it into 2 equal parts, form the loaves and place them in the previously oiled tins.

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

Homemade yeast-free dough bread recipes

We bake a cinnamon and raisin bun

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

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

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

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

Vanilla Potato Bread Recipe

Mash the yolks with icing sugar until white, add whipped cream, potato flour, vanillin and mix well.

Take a form, preferably a round one, grease with butter and sprinkle with flour on top, put the dough in it.

Bake in the oven until tender.

The composition of this bread –

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

Oven cornmeal bread without yeast

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

Beat whites from 12 eggs and pour into the dough, stir gently.

Bake over low heat in a greased, floured baking dish.

Yeast Dough Bread Recipes in a Bread Maker

We bake Tex-Mex Bread with sweet pepper in a bread maker

Since many, today, have electric bread makers in their home kitchens, we decided to give two, in our opinion, original recipes for delicious bread. There are many varieties of bread makers, 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 setting 5 (baking a French roll), product weight 750 g, crust color and start. At the beep, add 100 g of finely diced red, yellow and green bell peppers.

How to bake Hawaiian bread in a bread maker

For a 750 g loaf, put food in a 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 setting 6 (top-baked bread), weight 750 g, crust color and start. After 5 minutes, after starting kneading, open the lid and add 70 g of soft butter.

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

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

Video recipe from the chef Rustic homemade bread