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Homemade bread recipe baked in the oven. Do-it-yourself bread: main secrets and mistakes

Homemade bread recipe baked in the oven. Do-it-yourself bread: main secrets and mistakes

It’s impossible to count how many proverbs and sayings about bread people have come up with. Since ancient times, bread has been revered and treated with great respect. Bread is the head of everything! To this day it is a staple food. You won't be full without bread.

Baking is a labor-intensive and time-consuming task, but this is all compensated 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 machine, from yeast dough and dough without yeast.

We will present you several recipes for bread that has an appetizing, unique taste.

First of all, let me remind you.

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

You can learn more about how to make sourdough for yeast-free dough

Recipes for delicious bread made from yeast dough in the oven

Homemade bread from A to Z

How to bake white wheat bread at home

To prepare this bread you will need to prepare 1 kg of wheat flour

2 glasses of water,
30 – 40 g yeast,
1 tbsp. spoon 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 all this very well. It is better to first dilute the yeast and add it to the flour. It is best to knead the dough with your hands, adding a little flour if necessary, until it stops sticking to the walls of the pan.

Keep in mind that the pan should be of such a size that the dough can freely increase in size to 3 times

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

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

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

Place the molds for 20–40 minutes in a warm place, preferably near a warm radiator. The dough will rise a little more.

Now the most crucial moment - baking bread. If the oven is at high temperature and low humidity, we can get low, unbaked, hard bread, so the temperature and humidity need to be created at a certain level.

To begin, heat the oven to 160 - 180 degrees and place a bowl of water on the bottom of the oven. Place the molds on the middle shelf and hold for 6 - 10 minutes, then raise the temperature to 220 - 280 degrees, bake until done, at the end of baking, reduce the temperature again to 180 degrees. Baking time depends on the weight of the loaf, for 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 oil. Cover with a towel and leave to cool. After it cools down, you can remove it from the mold.

Start baking - we are sure you will succeed.

An old recipe for homemade bread with yeast

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

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

While stirring, add flour little by little until the dough becomes stiff, but soft, tender and does not stick to your hands.

Divide the entire dough into several small koloboks. Flatten slightly and place on a baking sheet. Place in hot oven and bake for approximately 10 minutes.

Check readiness with a match by 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 ancient 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 professional bakers, real rye bread can only be baked in a Russian oven. Only in it can you get the aroma of real rye bread, and the loaves must be large - about five kilograms.

Well, there are few housewives who have the opportunity to use a Russian oven, and yet we will risk using this recipe for baking it at home in our modern apartments.

To complete our recipe you will need 2 cups of sifted rye flour, 1 cup of water, 25 g of yeast, salt on the tip of a teaspoon.

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

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

After this, knead it well again, place it on a prepared baking sheet, previously greased with oil, and shape it.

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

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

Break off a piece of fragrant, delicious bread and try it with cold milk. The taste is unforgettable.

A simple recipe for baking milky white bread

For this recipe, prepare based on 850 g of wheat flour -

1 glass of milk
100 g sugar
150 g butter
20 g yeast
3 eggs and salt on the tip of a knife

To begin, 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; to do this, grind the butter so that it turns white, combine with egg yolks, salt and sugar. Mash all this very well until you obtain a liquid homogeneous mass.

Beat the remaining whites.

Place the dough in a large saucepan, add flour, filling, and egg whites. Knead the dough well, divide into 2 equal parts, form loaves and place them in pre-greased molds.

The top of the bun can, if desired, be sprinkled with crushed nuts and brushed with egg. Bake at approximately 180 degrees for 45 minutes.

Recipes for homemade bread made from dough without yeast

Baking a bun according to the recipe with cinnamon and raisins

Take the yolks of 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, grated rind of one lemon, add to the resulting mass and mix it all.

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

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

Potato bread recipe with vanilla

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

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

Bake in the oven until done.

Composition of this bread –

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

Cornbread in the oven without yeast

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

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

Bake over low heat in a greased and floured pan.

Recipes for bread made from yeast dough in a bread machine

Bake Tex-Mex Bread with Sweet Peppers in a Bread Machine

Since many people 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 types of bread makers, and we will do this in a fairly common one, the Tefal model, which is 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 machine, select mode 5 (baking French bread), product weight 750 g, crust color and start. After the signal, add 100 g of red, yellow and green sweet pepper, cut into small cubes.

How to make Hawaiian bread in a bread machine

For a 750 g loaf, place the ingredients in the container in the following order:

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

Place the container in the bread machine, select mode 6 (highest baked bread), product weight 750 g, crust color and start. 5 minutes after the start of kneading, open the lid and add 70 g of soft butter.

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

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

Video recipe from the chef Homemade rustic bread

You can find out how to store bread at home so that it doesn’t go stale longer.

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 turn out 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.

Replace the lid 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 sourdough. 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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Store-bought bread will never taste better than homemade bread - it is not as aromatic, soft, and a day after purchase it completely stale so that you can safely throw it away.

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

This article presents accessible, simple oven bread recipes at home and some tips that will help you bake a delicious loaf the first time. A novice housewife can bake not only wheat loaves, but also:

In addition, there is a method of preparation without using yeast, which will also be discussed below.

Step-by-step recipes for delicious homemade bread in the oven

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

Simple by leaps and bounds

The first recipe is dedicated to a simple bread, but very soft and airy. The aroma from its baking will pleasantly spread throughout the kitchen. This recipe can be called a “template” for baking simple homemade bread.

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

Flour – 1.5 kg;
Salt – 2 teaspoons. spoons;
Yeast - 1 table. spoon;
Water – 1 l.

The flour must be sifted, then add butter and salt. It will be most convenient to take a large bowl for this procedure.

The yeast is first placed in heated water, and when it becomes liquid enough, it needs to be poured into a bowl with flour. Now all the ingredients are thoroughly mixed for a quarter of an hour.

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

The dough is distributed into bread baking molds, but if there are none, you can manually form neat loaves.

The mixture should sit in the mold for another hour and then it’s time for baking - the molds with bread are placed in an oven preheated to 180 degrees for an hour.

This is a recipe for the most ordinary, but really tasty bread, to which you can add cheese if you wish. To do this, the easiest way is to rub it onto a loaf that has not yet cooled down.

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

Healthy rye

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

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

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

The water needs to be heated to room temperature, then pour in the yeast, previously mixed in one container with sugar.

Then let it brew for a quarter of an hour.

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

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

Gradually start adding water with yeast, stirring while doing so.

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

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

During this time, let the oven preheat.

Bake the bread at 200 degrees for 40-50 minutes.

One head of garlic is sometimes added to rye products for a piquant taste.

Without yeast on kefir

This is a budget-friendly recipe for making loaves with a crispy crust and amazing flavor. For it you will need:

300 grams of flour (wheat);
1 tsp. spoon of soda;
200 milliliters of kefir (you can measure it in a glass);
1 tsp. spoon of salt.

The consistency of the dough should be approximately the same as when making pancakes. First you need to mix together all the dry ingredients of the recipe, that is, flour, salt and soda. After this, kefir is added.

Stir what happens with a spoon, and then knead thoroughly with your hands for ten to fifteen minutes. The mass sticks very much to your hands, but you cannot add flour during the cooking process, but you can grease it with butter.

Heat the oven to 200 degrees, place the dough in a baking container, having also greased it first. This bread takes an average of 40 to 50 minutes to bake. It is best to check readiness using a thin wooden stick.

Borodinsky

Borodino loaves are very healthy and have a piquant taste. Preparing this bread at home in the oven requires the use of the following products:

Rye flour – 3.5 cups;
Wheat flour – 2 cups;
Yeast - 2.5 teaspoons. spoons (it’s better to take dry ones);
Sugar – 3 table. spoons;
Sunflower oil – 1 table. spoon;
Salt – 2 teaspoons. spoons;
Ground coriander – 1 table. spoon;
Natural cocoa – 3 tables. spoons;
Water.

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

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

Wheat flour must be sifted and mixed with the remaining rye flour in a deep bowl. Then gradually pour in boiled water.

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

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

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

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

Therefore, we suggest watching another video recipe. Perhaps you'll like it better.

Baking bread in an electric oven at home

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

To prevent the bread from burning on the bottom, it should be placed on a baking sheet, previously sprinkled with coarse salt. Dampened paper or special foil will help protect the loaf from burning the top;
The classic baking temperature for products of this type in an electric oven is 180-200 degrees. This rule applies to the average level;
If you pour boiling water on the bottom of the oven, the dough will rise correctly. For this purpose, you can also use a bowl of boiling water placed before baking.

Having learned how to bake bread, you can safely take on the preparation of various baked goods: pies, pies, cakes and any other. Start with pies! French Quiche: open pie recipes. All the neighbors will come running to you to find out what smells so delicious!

Sometimes it happens that you want something tasty, but you are too lazy to go to the store. Then we start improvising. Surely the recipe for sweet baked apples in the oven, described here, appeared exactly like this.

Do you like mushrooms? Yes, there are rarely people who don’t like them. There are many ways to cook them. For example, mushroom sauce. Various recipes are described here. All gourmets are delighted with them!

So, as a result, you can take some really useful tips that will be especially useful for novice housewives:

The easiest way to check the readiness of bread is with a wooden stick. As an alternative solution, you can use a regular match. If, after piercing the loaf, there is no dough left on the stick, then the baking is ready;
You can add various ingredients of your own after testing the initial recipe and achieving the correct result. Otherwise, it may not turn out very tasty;
During kneading, the dough needs to be pressed down a little, so carbon dioxide comes out of it;
You can replace yeast with ordinary kefir - cheap and tasty;
It is important to use only high-quality and fresh ingredients, especially flour. If you are careless about the freshness of the products for making bread, then the bread itself will not turn out the best;
To make the yeast rise faster, the dough should be placed in a warm place. You can even additionally cover the container with the dough with a warm towel or any other suitable thing.

If you follow all these rules, you can prepare really tasty and fluffy bread in the oven at home.

Baking bread in the oven is not a simple, multi-step, painstaking process. A cook who has mastered it is rightfully considered an ace. Let's try and learn this useful thing.

To bake bread at home in the oven, you need a clear plan of action. First we need to determine what kind of bread we want to see in the oven: rye bread in the oven, bread in the oven with yeast, yeast-free bread in the oven, sourdough bread in the oven, wheat bread in the oven, bread with garlic in the oven, kefir bread in the oven. . But the most important question is whether it will be white bread in the oven or black bread in the oven. Depending on the chosen option, the necessary products are selected, dosages are drawn up, and portions are measured.

Bread at home in the oven will only work when all the rules are followed. Sift the flour on time, heat water or milk accurately, knead the dough correctly, etc. It is also possible to bake bread without yeast in the oven, but its taste is somewhat inferior to traditional bread, although experts do not deny its benefits. The correct recipe for bread in the oven at home involves the use of yeast. Homemade bread in the oven, recipes with photos are presented on our website. Follow the advice of experts, and you will get delicious bread in the oven. Let it be simple bread in the oven at first. The training will do its job, and you will gradually learn how to cook bread at home in the oven. The next recipe you master should be homemade rye bread in the oven. It is very appetizing and aromatic, decorates any holiday table. The recipe for rye bread in the oven is worth studying first. Over time, homemade rye bread in the oven will become the highlight of your holidays.

To bake bread in the oven, you need a recipe, because... The dosage of components is very precise. Even the simplest oven bread recipe consists of exact numbers and technological steps. Baking homemade bread in the oven according to strict instructions is a must.

When you learn how to make your own bread, when you are satisfied with your creation called “bread in the oven,” recipes with photos should be shown to others. Step-by-step recipes for bread in the oven will be especially useful, as they are visual and understandable for beginners. The best way to remember how to cook bread in the oven is a video.

People who follow a diet will be interested in a recipe for yeast-free bread in the oven and bread croutons in the oven. Study our tips, practice, try and you will not only know, but also teach others how to bake homemade bread in the oven.

The taste of bread largely depends on the products, their freshness, quality, strict adherence to the recipe and dosage. Adding components “by eye” is unacceptable.

Liquid ingredients (water, milk, whey) should be warm, and flour should be sifted, because in this way the dough is enriched with oxygen.

Bread baking pans should be filled halfway or two-thirds full with dough so that it has room to rise. If you bake without molds on a baking sheet, you can place a large cabbage leaf under each loaf, as was done in ancient times when baking bread in ovens.

Bread should be stored in wooden bread bins, enamel pans, covered with a towel or cloth. But it is better stored in a sealed ceramic container.

You should approach the preparation of bread with special respect, without rushing. At the same time, our ancestors read prayers, asked God for blessings, and only then got to work.

Baked goods prepared with your own hands at home are highly valued. Thus, freshly baked bread, exuding a unique aroma, already stimulates the appetite by its very appearance. Modern housewives are returning to traditions and prefer to cook homemade bread in the oven using dry yeast.

Benefits of homemade bread

Baking production technology often involves the addition of various preservatives. The store-bought product contains dextrose, soy flour, vegetable fat, vinegar, wheat protein, emulsifiers and food additives. This allows the manufacturer to improve the appearance and taste of the finished product and extend its shelf life. It is also possible to use low grade grain. These factors significantly reduce the beneficial qualities of store-bought bread.

Homemade baked goods have an unsurpassed taste. It's inexpensive and useful. Anyone can master the skill of making bread. Having acquired some skills in working with dough, you will be able to constantly delight your household with the most delicious and healthy bread. You can also experiment with different recipes by adding interesting ingredients.

What do you need to make delicious homemade bread?

In the old days, bread was baked in an oven. Today, many housewives have bread machines and multicookers in which they can quickly prepare it. Now we will learn how to make delicious bread, even without such special devices, using a regular electric or gas oven.

Every housewife has devices for baking bread at home. Otherwise, they can always be purchased at any supermarket. In order to bring this to life in the oven, you will need the following kitchen utensils:

a large bowl in which it will be convenient to knead the dough;
a wooden spoon or a special spatula for kneading the dough;
baking dish (with thick walls and high sides);
cling film to cover the dough (you can use a cloth napkin or a small towel).

The main ingredient for preparing the dish is yeast. The result of our efforts depends on their quality. The use of yeast makes the dough fermentation process fast and stable.

Types of dry yeast

Dry yeast (granulated) comes in two types:

Active or sponge. They look like small balls. Yeast must be diluted in water, whey, milk until completely dissolved or a “cap” of foam is obtained.
Unpaired. They look like a light brown powder. This product is used for baking quick bread. Yeast is simply mixed with flour and other ingredients.

Rye bread

There are many recipes for homemade bread with dry yeast that even a beginner can quickly prepare. Rye is considered one of the most useful, as it contains a lot of useful substances. Compared to wheat flour, rye flour contains more valuable microelements such as potassium, magnesium and iron.

For preparation you will need the following components:

dry yeast - 2 teaspoons;
rye flour - 5 glasses;
water - 400 ml;
salt - 2 teaspoons;
refined sunflower oil.

Recipe step by step

Let's look at preparing the dish step by step:

using a sieve.
Add water, yeast and salt. The result was a dough made with dry yeast for bread.
Knead the dough thoroughly and, covering it with cling film, place it in the refrigerator for 15 hours. The dough should increase approximately one and a half times.
Remove the dough from the refrigerator and place it on a floured counter.
Spread the dough by folding it overlapping on four sides. You should have a five-layer cake.
Lightly flour the dough and leave it to proof on the counter, covered with a towel.
grease with vegetable oil and place it in an oven preheated to 250 °C for 5 minutes.
Carefully transfer the dough into a floured pan. Put it in the oven.
Bake for 40 minutes. Homemade bread in the oven with dry yeast is ready!

White bread

To prepare wheat bread with dry yeast in the oven, you will need simple ingredients. This:

wheat flour - 600 g;
water - 400 ml;
dry yeast - 1.5 teaspoons;
sugar - 1 tablespoon;
salt - 1 teaspoon;
vegetable oil - 2 tablespoons.

Recipe step by step

The recipe for delicious bread in the oven includes the following steps:

Pour water into a bowl, dissolve yeast and sugar in it. Add salt and sifted flour.
Using a spoon, mix the mixture thoroughly. The flour should absorb all the water. Leave the dough for 5 minutes.
Pour in vegetable oil and continue kneading. When the dough becomes elastic and stops sticking, leave it in a warm place for 4 minutes. Now you should knead it again. Then let him come again. Knead the dough again.
Place the resulting ball into a baking dish. Leave it to come up one last time.
When the dough has doubled in size, brush it with egg yolk or milk.
Send the future bread to bake for 50 minutes in an oven preheated to 180°C.

Features of preparing dough

Experienced housewives advise taking the preparation of dough very seriously:

Water for the dough should be heated to 35-40°C. Maintaining the temperature is an important condition. In cold water, yeast bacteria will not multiply, but in too hot water, they will die.
Don't add all the flour at once. First, dissolve dry yeast, salt, sugar and a few tablespoons of flour in water. Stir the mixture with a whisk until the lumps disappear completely. The solution should have the consistency of liquid sour cream.
Add the remaining flour to the water, but not vice versa. This will allow you to adjust it to the amount of liquid and not increase the volume of the finished dough by adding additional water.
Dough made with dry yeast does not like drafts or loud sounds.
The readiness of the dough will be indicated by its appearance: it should increase significantly in volume and become covered with bubbles.

How to knead the dough?

This question often arises among beginners. After all, this is the first time they are preparing homemade bread in the oven with dry yeast. Therefore, let us dwell on this stage of preparation in more detail.

Wash your hands before kneading the dough. Kneading involves working with bare hands. Before touching the dough, remove all decorations from your fingers.
Gather the dough into a pile. When you first touch it, it will have a fairly sticky consistency that will be difficult to pull together. Work with the mass, pressing and gradually creating a spherical shape. This should be done until the dough becomes homogeneous and stops sticking to your hands. If stickiness remains, sprinkle the mixture with flour, stirring it gently.
Kneading. Gently push the dough forward by pressing your palms into it. “Hit” until it begins to spring back. Usually 10 minutes is enough. The kneading process should be rhythmic, not too slow. After this treatment, the dough will completely get rid of lumps and stickiness. Its surface will become smooth, shiny, and its consistency will be elastic.
Test form. Now you should check whether the dough holds its shape. Roll it into a ball and leave it on your workbench. The shape of the dough after such manipulations should remain unchanged. Poke him with your finger. If the dough is ready, it will return to the shape of a ball.

The quality of the baked goods depends on the kneading. If done correctly, the prepared bread will be soft and have a beautiful crispy crust. If the dough has not been kneaded thoroughly, the product will end up flat with a hard, dense texture.

Cooking secrets

To make delicious bread, you should follow these helpful tips.

Before kneading the dough, sift the flour through a sieve. This will fill it with oxygen and give the dough a porous structure. The baked goods will turn out fluffy and light.
To avoid lumps in the dough, all ingredients should be added to the flour.
At the initial stage, the dough must be kneaded in a bowl with a spoon. When it begins to separate from the container, kneading should be done by hand. Place the mixture on a table previously sprinkled with flour.
To make the dough rise, that is, increase in volume, cover it with a towel and place it in a warm place. You can significantly speed up this process if you insert several straws into the future bread.
Do not place the dough in a draft.
The dough will increase in volume several times if you remove any air bubbles by kneading it a little with your hands.
After the dough is placed in a baking dish, you should put it in a warm place for 20 minutes. The product will become even more magnificent.
The future bread must be placed in the oven, preheated to the required temperature.
A regular toothpick will help determine readiness. If it remains clean after piercing the product, then it is ready.

No one can resist the fluffy, tender crumb of bread with a thin golden crust. It is impossible to overestimate the taste and aroma of baked goods. Homemade bread with dry yeast is prepared quickly in the oven, and the result exceeds all expectations.