Bake bread in the oven. Do-it-yourself bread: main secrets and mistakes
As long as people live in the world, they bake bread. And it’s simply impossible to imagine our table without this product. There is probably nothing tastier than fragrant fresh bread. And you always want to return to a house where it smells of fresh bread. That is why today homemade bread baking is becoming more and more popular, and housewives are so eager to master this art.
Of course, today bread is practically no longer baked in ovens as before. The easiest way for a modern person to bake bread is in a bread machine; the very name of this unit speaks about its purpose. But even those who do not have a bread machine can easily bake bread in an ordinary oven, because today there are many recipes for homemade bread: white, rye, yeast dough, yeast-free bread, and everyone can choose a recipe to suit their taste.
Bread in the oven - food preparation
Of course, the quality of flour is most important for baking good bread. Flour should be dry, without lumps, fresh. In order to get an idea of the suitability of flour, you need to take a pinch and moisten it with water or saliva. If the color of the flour remains light, it means it is fresh; if the flour has darkened, it means it is stale. If it seems to you that the flour is damp, then it should be dried.
A prerequisite for successful bread baking is sifting the flour. This will allow it to be saturated with oxygen and eventually turn into soft and fluffy bread, aromatic and incredibly tasty, just like a homemade loaf should be.
Bread in the oven - the best recipes
Recipe 1: Rye bread in the oven
This is a fairly simple rye bread recipe that even a novice housewife can master. Its disadvantage, perhaps, is the length of preparation. However, using this recipe, you will prepare traditional homemade bread, aromatic and tasty, which will not go stale for a long time.
Ingredients:
800 gr. rye flour;
400 gr. water;
10 gr. yeast (dry);
2 tsp. salt;
raises oil.
Cooking method:
1. After sifting the flour, add water with yeast and salt. We knead the dough, however, not until it becomes homogeneous, but so that there is enough air left in it to make the baked goods porous. Then, covering the bowl with the dough with film, put it in the refrigerator for 16 hours.
2. After the specified time has passed, take the dough out of the refrigerator and, sprinkle the table with flour, place it there. Leave the dough for a few minutes so that it “stretches” itself over the surface of the table. After kneading it slightly, transferring it to a clean towel and leaving it to “rest” for another 3 hours, covering it with the free ends of the towel.
3. To bake bread, heat the oven to 250°C. Grease the pan or pan in which we will bake the bread with vegetable oil and put it in the oven for 5 minutes to warm up. Then, taking the pan out of the oven, carefully transfer the dough into it and cover it with a lid. Bake the bread for about 40 minutes, then remove the lid and continue baking for about 15 minutes until done.
Recipe 2: Wheat bread in the oven
With this recipe you will get wonderful bread, with a crispy crust and fluffy crumb.
Ingredients:
1.5 kg of wheat flour;
25 g fresh yeast;
50 gr. rast. oils;
1 tbsp. l. salt and sugar.
Cooking method:
1. Stir yeast in 1 liter. warm water, then pour the resulting dough into a saucepan and add flour with vegetable oil, sugar and salt to it (leave a glass of flour). Mix the dough. Form a ball out of it and knead for about 10 minutes. Then grease the pan with vegetable oil, transfer the dough into it and, covering it with a lid, leave it to rise.
2. After the dough has increased in volume, knead it and knead for several minutes.
3. Prepare the bread baking pans by greasing them with vegetable oil. We transfer the dough into them. You can put the dough on a baking sheet, giving it a round shape, then we will get one large round loaf. Cover the dough in the molds with film and leave to rise for about an hour in a warm place. Then, preheat the oven to 200°C, bake the bread for about half an hour. Cool the finished loaves on a wire rack.
Recipe 3: Bread in the oven with kefir
This bread is a real find for those who don’t like yeast dough. Although the recipe is very simple, the bread turns out very tasty, aromatic, and retains its fresh appearance and taste for a long time.
Ingredients:
600 ml kefir;
6 cups flour;
1 tsp each sugar, salt, and soda;
2 tsp. cumin.
Cooking method:
1. Mix kefir with flour, salt, sugar, soda, salt and cumin in a bowl, knead the dough (at first you can stir with a spoon). Having received a thick but soft dough, on a baking sheet greased with vegetable oil, we form a loaf from it. For better baking of the dough, we make cuts on top, and to form a crispy crust, sprinkle flour on top.
2. Having warmed up the oven well, place our baking sheet with the dough there. Bake for about 40 minutes.
If you prepare bread using the sponge method, do not allow the dough to cool. This can cause the bread to be too dense and difficult to digest.
It’s not at all difficult to determine the readiness of the dough. This will become clear when it doubles in volume and becomes covered with bubbles. The dough is ready when it stops sticking to your hands. The readiness of the bread will be indicated by the color of the crust and the sound that we hear when we knock on the bottom crust of the loaf - if it is distinct, then the bread is ready. You can also check the readiness of the bread by inserting a wooden toothpick into it. If it comes out dry and clean, then our bread is ready; If traces of dough are visible on it, it means that the bread still needs to be baked.
If you do not want to get a sticky crumb, rubbery crust and other defects, freshly baked bread must be removed from the oven very carefully. Cooling of hot bread should occur slowly and naturally. In this case, it is necessary to ensure air access to the bottom of the loaf, that is, a sieve, grate, etc. may be a suitable place for this.
The fundamental moment in the culmination of culinary craft is considered to be the mastery 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, there are an abundance of varieties and varieties. However, we must disagree with this. Baked goods made at home are much tastier and more aromatic. To make it whet your 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 when cooking is a state of mind and a good mood. You can’t be in a nervous state, swear or shout, because... the dough may not rise, and the finished baked goods may “fall” or be poorly baked.
We want to offer you some tips, as well as a couple of recipes.
To bake homemade bread we need yeast. Today, housewives mainly use dry ones. They are divided into sponged and unpaired. The first ones must be diluted in water or milk to prepare the dough. The latter are used immediately, mixed with flour. To determine which one you bought, you need to carefully read the packaging. It indicates the characteristics and preparation rules. Before I tell you how to properly bake bread at home, or give you a recipe, read some useful tips, without which nothing will succeed.
* Be sure to sift the flour first! At this moment, the flour is filled with oxygen, which ensures the porosity of the bread.
* To avoid lumps, pour the liquid into the flour. And it doesn’t matter whether the dough is sponge dough or not, you should always put all the ingredients (milk, water, yeast, butter, spices, eggs, spices, etc.) into the flour.
* Knead the dough in a cup until it sticks to the spoon, and then transfer it to a floured table and continue the process with your hands. The knead should be elastic, soft and pliable.
* To increase the volume, the kneaded dough must be left for 2 hours in a warm place, covered with a blanket. If you do not disturb it at this time, then it should rise 2-3 times, and by sticking several straws into its middle, we will speed up this process.
* When the dough has risen, you need to knead it a little again to remove the remaining carbon dioxide. Then shape it into bread. Transfer to a baking sheet, previously sprinkled with flour, and leave the already formed dough for another 25 minutes. in a warm place (not on the stove or oven) to rise again.
* 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 to 250-300 degrees C. On such a fire, the bread is baked for about 20 minutes, during this period the door cannot be opened, then you can check 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 turning out 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, brush the dough with egg or plain water.
* When slicing, the crust will not crumble if after baking the bread is covered with a moistened napkin and left alone.
* You can put nuts, raisins, seeds, various spices and herbs in 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 the dough, put butter, salt, yeast, sugar, water and 0.5 kg in a bowl. flour. After mixing well, place in a warm place for a couple of hours to rise.
When the dough has risen, knead the dough, slowly adding the rest of the flour. As soon as the mixture becomes elastic, coat it with oil, transfer it to a cup, and put it in a warm place for another 1.5 hours to rise again.
After kneading the finished dough a little, let it sit for 5 minutes so that it comes to its senses. Then we will form 3 loaves out of it and place them in greased pans. Let it brew to double the volume.
Heating the oven to 180 degrees C, bake the 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 you obtain a slurry consistency. Place the dough in a warm place and let it bubble. Stir occasionally.
Pour 0.5 portions of flour and sugar into the mixing bowl, add the risen dough, pre-melted butter, and egg. Knead the dough, adding the rest of the flour by handfuls. It should be soft and slightly stick to your palms. Cover the dish with a napkin and set the dough aside in a warm place for 1.5 hours. During this period, it must be crushed 2-3 times.
From the finished dough, make 4 flat cakes of 2 cm in height. Brush them with egg and apply the design with the back of a fork.
Bake the flatbreads in the oven at 200 degrees. C. After 5 minutes, remove - re-brush with egg and apply a design, 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 shape of your body, then you need to eat bread and all flour products at a certain time of the day - from 11.00 to 15.00. 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!
There is nothing tastier than warm, freshly baked bread. Many of us, as children, when bringing bread from the store, would bite off a small piece because it was simply impossible to resist.
Nowadays you can find bread for every taste on the shelves. Cereals, nuts and spices are added to it. The choice is simply huge, so everyone will find something to their liking.
But this bread is not always of high quality and tasty. Therefore, we suggest you prepare bake your own bread in the oven.
Yes, yes, you don’t need to have a bread machine for this; a regular oven or broiler will do. Literally a minimum of time, costs and ingredients, and delicious, hot, homemade bread is on your table. There are a lot of recipes, in the article you will find the simplest and most popular ones.
The classic way to make white bread
You will need:
- Water (warm) – 3 cups (approx.)
- Salt to taste
- Instant yeast – 20 grams
- Wheat flour (you can use special bread flour) – one kilogram
- Refined vegetable oil – 3 tablespoons
- Sugar - two teaspoons
How to cook? Everything is prepared very simply, so even a novice housewife can handle this recipe.
![](https://i2.wp.com/2cook.pro/wp-content/uploads/2016/12/Klassicheskiy-sposob-prigotovleniya-belogo-hleba.jpg)
Video recipe for white bread at home
Cereal bread - what do you need for baking?
You need:
- Bread flour (or wheat flour 2 grades) – 500 grams
- Water – 2 glasses
- Cereal flakes – 60 grams
- Salt to taste
- Refined vegetable oil – two tablespoons
- Sugar - about one tablespoon
- Instant yeast – 10 grams
Cooking process:
![](https://i1.wp.com/2cook.pro/wp-content/uploads/2016/12/Zlakovyiy-hleb.jpg)
We bake fluffy homemade white bread with kefir
If for some reason you don’t like yeast baking, there is an alternative for you - baking with soda and kefir. Bread is no exception. It will turn out as fluffy and tasty as if made with yeast.
Take 500 grams of flour (it is advisable to take whole grain flour, or special bread flour), salt to taste, half a teaspoon of soda, 450 milliliters of kefir (or curdled milk), 50 grams of honey, vegetable oil, about two tablespoons.
Prepare everything as usual: dilute the yeast with warm water, adding a little honey. Leave until impacted should start to foam. At this time, sift the flour (you must enrich it with oxygen).
Pour the kefir into a plastic bowl and heat slightly in the microwave, no more than a minute. Add soda there. Combine warm kefir and yeast and mix well.
Add all the liquids to the flour and knead the dough, adding a little salt first. Next you need to sprinkle flour on the table and put the dough there. Knead it a little until elastic.
Baking with soda no need to endure within an hour, on the contrary, it is better to do everything very quickly, so immediately place the dough in molds greased with vegetable oil (unrefined). Set the oven to 220 degrees and preheat. Let the bread bake for half an hour. Then remove from the molds.
Cooking tips:
- Choose only high-quality yeast and do not open it until you use it. Also, you should not keep the package open for a long time; when the expiration date reaches the second half, the yeast begins to work poorly.
- Do not open the oven too often during baking. This will allow the bread to rise as much as possible without becoming dense and soggy tasting.
- Be careful not to oil the pans too much, as this will cause the edges of the bread to brown rather than bake.
- Be sure to let the yeast dough rise until it rises. Otherwise the bread won't work.
How to bake fluffy, delicious bread in the oven?
How to serve homemade bread correctly?
Serve hot or cool with the main course. In addition, hot bread is very well eaten as an independent dish, for example, with milk. Bon appetit!
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Culinary Etude 01/24/2018
Homemade bread - the sound of these words is magical! It seems that a magical aroma penetrates your nose, and you feel your hand squeezing an elastic loaf and bringing it to your face. Such bread was not cut, but was necessarily broken into pieces
The familiar word “chunk” comes from the word “to break.” The baker's hands put a soul into the bread that cannot be wounded with a knife. Anyone can make bread at home. Even in an ordinary, antediluvian, Soviet-style oven without numerous functions, you can bake a real masterpiece with a crispy crust. Shall we check?
Dear readers of Irina’s blog, I have been baking homemade bread for many years. In the summer - in a small stove that lives in the yard, and in the winter - in the oven. Do you think that baking good bread at home is very difficult? Now I will give you recipes with photos that will convince you otherwise!
In the early nineties, I worked in a bakery for my husband's uncle. It was a small bakery, built back in the thirties by my uncle's father. Two hundred kilograms of bread came out of the vaulted oven every day.
Uncle Vasya kneaded the dough with his hands, and I shaped the bread. It was very hard work. I once joked that if only they could invent a bread that doesn’t need to be kneaded at all. Many years have passed, and a similar bread has appeared! It is called “no-knead bread.”
How to bake rye bread in the oven at home. Recipe with step-by-step photos
We will bake this loaf from a mixture of rye and wheat flour. Beginners in bread baking should not immediately take up baking bread at home from 100% rye flour - it is really difficult.
Pure rye homemade bread, like pre-war Borodino bread, should be baked only with sourdough. I recommend mastering simple recipes first, and then taking on more complex ones.
For beginners, I advise starting their baking journey with no-knead bread. It was invented by American baker Jim Lahey. A few years later, the recipe created a real sensation.
New York Times food columnist Mark Bittman, under the name “The Great Bread,” presented the amazing bread on the pages of a reputable and reputable publication after attending a baking master class.
Having seen quite a few gastronomic miracles in his time, Bittman was struck by the fact that with the help of ordinary household kitchen utensils, without special techniques and equipment, spending a tiny amount of physical effort, you can get fantastic quality bread with a thin crispy crust and a magnificent crumb.
The secret is that with prolonged proofing and sufficiently high humidity, gluten develops well, on which the condition of the dough depends. And the conditions under the lid of the cast iron pan in which baking is usually done provide optimal conditions for obtaining the famous crust. That's all!
The most famous recipe for bread in the oven
It is my pleasure to present to you the most famous recipe for oven-baked bread.
We will make the dough with dry yeast, but you can also use regular “wet” yeast. In the text, the word “pulish” refers to thick dough.
Poolish ingredients
- 180 g peeled rye flour;
- 180 ml water (25°C);
- One gram (0.25 teaspoon) dry yeast.
Dough ingredients
- all poolish;
- 420 g wheat flour;
- 250 ml water (18-20°C);
- Four tablespoons of fermented rye malt;
- Five tablespoons of boiling water (used to brew malt);
- 15 g sugar;
- 14-16 g salt.
First you need to make a thick dough. Pour heated water into a mug and add yeast.
Pour the water with yeast into sifted rye flour, placed in a bowl with a capacity of about half a liter, mix well with a fork, and place in a plastic bag for 180 minutes to rise. Ready poolish in the photo.
Sift the wheat flour (I use a three-liter plastic container), put all the dough, brewed malt, salt, sugar into it, pour in water.
Mix and rub thoroughly with your fingers until a homogeneous color is obtained.
The dough will be sticky and watery - that’s exactly how it should be. Do not add flour under any circumstances!
After half an hour, use a spatula to fold the dough into an envelope.
Close the container with a lid. Fermentation will occur for twelve hours at a temperature of 22-23°C.
After twelve hours, the dough will almost reach the “ceiling” and become “bubbly”. Now you need to dump it on the table, thickly sprinkled with rye bran, wheat or rye flour.
Fold into an envelope using a spatula.
Load into a wicker basket or any suitable container (after placing a clean cloth in it, onto which flour or bran is generously sprinkled).
The seam should face up. In other recipes the opposite recommendation is found. Try this and that. Choose what is most convenient for you.
To be sure, sprinkle a little flour on top and wrap the edges of the towel. Allow to proof at 22-23°C for ninety minutes. The photo shows the suitable dough.
Turn on the oven, heat to 200°C. Twenty minutes before sending the bread for baking, place a container with a lid in the oven. The best thing is a massive cast iron pan. My household does not have this luxury. I used a well-worn enameled, holey “pensioner”.
After twenty minutes, remove the dish from the oven, open the lid, and pour out the risen dough.
Put the lid back in place and return the pan to the oven.
Bake for fifty minutes. Reminding that each oven has its own character, to which you need to adapt. You may need more time to bake the loaf.
Remove the finished product from the oven, wrap it in a towel, and let it cool completely. You can eat homemade rye bread after three to four hours, otherwise it will seem damp. The photo shows a cross-section of the product.
Homemade wheat bread. Simple, proven recipe
This is a no-knead wheat bread recipe. I suggest this as the simplest one, tested many times. Look how cute the homemade bread is in the photo.
You always want to come back to it; it captivates with its ease of implementation, minimal amount of yeast, delicate, porous crumb and excellent taste. I won’t say anything about the aroma - you can add a lot of superlatives yourself!
Ingredients for the dough
- 250 g wheat flour;
- 90 ml warm (30°C) water;
- 60 ml yeast water;
- 4 g salt.
Yeast Water Ingredients
- 200 ml warm (30°C) water;
- 1/4 teaspoon dry yeast.
Dough ingredients
- The whole dough;
- 250 g flour;
- 180 ml water;
- 1/4 teaspoon dry yeast;
- 4 g sugar;
- 4 g salt.
How to bake in the oven
Let's make yeast water. To do this, dissolve a quarter teaspoon of yeast in water. Let's pour out the 60 ml we need from the resulting liquid. This can be done using a beaker or a regular disposable syringe. We won't need the rest of the water.
Mix all the components of the dough in a bowl with a capacity of about one and a half liters. We will place it in a plastic bag for twelve hours. Ambient temperature - 22-23°C.
Sift the flour into a deep container, add salt, sugar, yeast, water, all the dough, mix with your hands, eliminating any lumps. Place the container in a plastic bag.
After fifty minutes, use a regular plastic paint spatula to fold the dough into an envelope and leave to ferment for another 1 hour and 20 minutes.
Generously cover the table with flour through a strainer, tip the liquid risen dough into it, shape the bread, place it on a sprinkled linen towel placed in a bowl with a diameter of approximately 24-26 cm, sprinkle flour on top, cover. Let rise in a warm place for 90 minutes.
Bake in the same way as rye bread in the oven, only 40 minutes. Remove from the oven, wrap in a towel, and place on a wire rack to cool.
Here you can clearly see the process of preparing a similar product. The video is in English, but everything is clear.
Homemade yeast-free bread recipe
Sometimes homemade sourdough bread is called “unleavened”. This is not entirely correct, since sourdough, in addition to lactic acid bacteria, also contains yeast. Only you bred them yourself, and didn’t buy them in a store.
I want to introduce you to yeast-free bread - we will bake it with soda. Country Soda Bread is quite popular in Ireland. For beginners in bread baking - a real find!
Yeast-free homemade bread turns out fragrant, somehow very homely, rustic. It exudes the comfort and warmth of home. It stays fresh for no more than a day. Then it’s better to make toast or toast with eggs. But usually he does not live to see the second day of his life.
I give you a simple Irish recipe for bread without yeast in an almost authentic version. It is not at all difficult to prepare it at home. I will be glad if you like it!
Ingredients
- 385 g of premium wheat flour;
- 135 g whole grain wheat;
- 320 ml buttermilk, whey or kefir;
- One teaspoon of soda.
How to bake
Mix sifted flour with salt and soda. Make a “well”, gradually pour liquid into it, knead a pliable, sticky dough, dump it on a table dusted with flour.
Knead without fanaticism, roll into a ball. Make cross-cut slits at the top, 1-2 centimeters deep.
Bake in the oven at 200°C for half an hour - forty minutes. Check readiness with a toothpick - it should come out dry from the thickest part of the loaf.
Wrap the finished homemade bread in a clean cloth and cool.
Yeast-free bread at home with hop sourdough
I have already said that any homemade sourdough bread is only conditionally “yeast-free”. Any starter contains yeast that you have grown. But there are no “store” ones in it - that’s true.
Ingredients
- 420 g flour;
- 280 ml water;
- Two teaspoons of liquid honey;
- 5 tablespoons of hop starter;
- One heaped teaspoon of salt;
- Vegetable oil.
How to bake
Pour 120 ml of lukewarm (30°C) water into a bowl, add starter, honey, a couple of tablespoons of flour, and stir. You will get a mass of thick sour cream - “fed” sourdough or dough. It should “come to life” and “bubble” after about 120 minutes of being warm.
Add the remaining sifted flour, warm (30°C) water, knead a soft, wet dough. The mixture will be quite lumpy at first - no big deal.
Wet your hands with vegetable oil, knead until smooth, cover the dishes with film, and leave to ferment at a temperature of 22-23°C for 14-16 hours.
We form a loaf and bake it in the same way as homemade rye and wheat bread without kneading. The baking process in the oven takes approximately 50-60 minutes. Hop bread is placed to proof not only in a round shape, but also in an oblong shape. In this case, it is convenient to bake it in a cast iron casserole dish.
Sourdough for homemade hop bread
Ingredients
- 500 ml water;
- A glass (250 ml) of dry hop cones;
- 1 dessert spoon of honey or sugar;
- 60 g flour.
How to cook
Pour a glass of hops into boiling water (tamp the cones well in the glass). Cook over low heat until the water is reduced by half. Strain and squeeze out the hops. Leave in a warm place overnight or for 8 hours.
Add honey or sugar, flour, stir, leave for 36-48 hours in a warm place. When the volume of the starter doubles, it “bubbles” properly and begins to fall, then we can talk about its readiness. We store the ripened homemade starter in the refrigerator.
Here is a video where you can see how to make homemade sourdough bread from fresh hop cones.
Borodino bread at home according to a recipe from 1940
To bake delicious homemade Borodino bread in the oven, you need to prepare a starter for rye bread and perform a number of technological operations that are quite difficult for a beginner. The proposed video shows in great detail and accurately how to bake real Borodino hearth bread at home according to a recipe from 1940.
Dear readers of Irina’s blog! I hope that my simple recipes for homemade bread will give you the desire to bake a fragrant loaf for the joy of everyone at home. If you have any questions, write them in the comments to this article - I will definitely answer everyone.
See you again!
With sincere wishes of good health and good luck.
Irina Rybchanskaya, blog author Essay by a Culinary Amateur
Dear friends, January 27 marks the Day of the complete lifting of the siege of Leningrad. The happiest period of my life is associated with the great CITY - being a student. The romance about Leningrad performed by the brilliant Andrei Mironov, I hope, will evoke in you the same feelings as in me - pure tears of love and admiration for courage and fortitude.
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