Homemade bread in the oven: recipes. Quick homemade bread

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

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 precise 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.

Food prepared with your own hands, even the simplest one, is always tastier than store-bought food. For this reason, housewives are trying to master the culinary field as much as possible and learn how to cook everything, right down to 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 no worse.

Baking bread at home

Purchasing a special bread machine, which has a high price, is not justified for every housewife. If you are not sure that you want to prepare such a product often, it is better to try baking 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 base will still be wheat flour. However, it is possible to replace yeast with sourdough, water with milk, introducing herbs, oil, eggs, etc. Before you start studying even the simplest recipe, you need to familiarize yourself with the basics of the process of kneading dough, proofing, and setting the temperature.

Dough

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

The dough must be kneaded by hand. Even if you have a special attachment for a food processor, after it you need to work on your own for 2-3 minutes.
The approximate time for manual kneading is 5-10 minutes, the exact figure depends on the recipe.
Do not use more flour than necessary: sticking of the dough at the initial stage of kneading is a lack of air.
After kneading, the future loaf is left under a towel for several hours and kneaded. This stage requires caution: warming up is light movements that release oxygen. If you knead too much with your hands, the bread will turn out heavy.
After kneading and shaping, the proofing stage begins again - short, but mandatory. 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 this is especially true for bread. Italian recipes are very demanding on this parameter, but even Borodinsky, who is familiar to Russian people, will ask for at least 200 degrees. The optimal baking temperature is from 230 to 250 degrees. In this case, the oven is preheated in advance for 40-60 minutes.

Recipes

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

Rye

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

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:

Make a dough by mixing sugar with yogurt and adding live yeast, which you need to mash a little with a spoon. Cover the container with a towel and let its contents stand - if the kitchen is warm, an hour will be enough.
When the dough is ready, add the pre-sifted and mixed flour in small portions: this way it will be evenly distributed among each other. Knead with your hands - it's safer.
Add salt and vegetable oil. For 5-6 minutes, carefully knead the dough with your hands until it becomes an elastic lump on its own.
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.
Preheat the oven to 230 degrees, bake for 40-45 minutes.

Without yeast

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 - work with soda and whey or kefir. For better fermentation, it is recommended to use “gray” flour, i.e. 2nd grade, or add a little spelled or rye.

Ingredients:

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

Cooking method:

Mix bulk products separately, carefully add whey.
If the dough sticks too much to the spoon during kneading, add a little more flour.
Form a large loaf and let it sit on the baking sheet for half an hour.
Bake at 240 degrees for 18-20 minutes.

On kefir

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

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:

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

Sourdough

This cooking method was used for black Darnitsky bread, which was considered very healthy. However, working with sourdough is difficult: it is prepared for several days, daily “feeding” with a new portion of flour with warm water. The ideal sourdough starter has the smell of rotting grass and a porous structure. If the aroma is weak, half the volume should be discarded and the same amount of flour and water should be added.

Ingredients:

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

Cooking method:

Combine 65 g of rye flour and water, 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.
Throw away half of the starter, combine the rest with 115 g of rye flour and 65 g of water - this will be dough.
Leave it for 3-4 hours at 30 degrees, after increasing the volume, add sifted flour (all), salt, add the remaining water.
Knead into a homogeneous dough, then work with it for another 2 minutes. Cover with a towel and let rise for an hour at 30 degrees.
Treat the inside of the mold with oil and fill with rye dough. Level the top. Let stand for 1.5-2 hours.
Baking is carried out at 250 degrees. After 15 minutes, the temperature is reduced to 220 degrees. Cooking time is an hour.

White

The most delicious bread for most is white, made from premium flour, with the addition of milk and butter. It has a delicate crumb, crispy crust and an incredible aroma of fresh homemade baked goods. This product is easy to prepare, and for a more interesting taste you should sprinkle it with sesame seeds. You can lightly fry them first to enhance the flavor.

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 – 1 tbsp. l.

Cooking method:

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

With cheese

This recipe is typical for Italian ciabatta, which is often supplemented with Parmesan mixed with dry dough ingredients. Some housewives, learning how to make ciabatta, are afraid of the long proofing time and many difficult conditions. However, once you make Italian fragrant homemade bread with cheese yourself, you will never look at store-bought ciabatta again.

Ingredients:

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

Cooking method:

Pour water over yeast granules and stir.
Sift flour (both types), salt, butter, chopped thyme, finely grated Parmesan into a bowl.
Pour in the water with yeast in very small portions, otherwise the gluten will not be released.
You need to knead the ciabatta dough with your hands for exactly 7 minutes, as the Italians do: with your fingers spread out, “step” on it with your palm, releasing air.
Cover the bowl with cling film and let the dough rest for 12-16 hours.
Divide into 3 parts, form rectangles.
Stretch each one on a wooden board, take the ends, fold them towards the center. Repeat this action three times.
Let stand for 1.5-2 hours, during which time preheat the oven to 250 degrees.
Place a bowl of boiling water on the lower level. In the central one - the future ciabatta.
Bake for 15-20 minutes, cool on a wire rack, wrapped in cloth napkins or a towel.

Borodinsky

When housewives think about how to bake black bread, they remember Borodinsky’s small loaves, sprinkled with herbs (mainly cumin). The classic Soviet recipe is very energy-intensive and requires sourdough, so for a trial home experiment it is better to take a light version. This bread must be baked with steam for the first 10 minutes.

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:

Dilute the malt with water to obtain 410 ml of liquid.
Mix all dry ingredients.
Combine with oil, vinegar and malt. Knead with your hands for 4-5 minutes.
Let the dough stand for an hour and knead.
Transfer to the mold and leave for another half hour.
Sprinkle with water. Sprinkle with coriander and cumin.
Bake for 55 minutes - first at 240 degrees, then (half an hour) at 200 degrees.

With milk

This simple recipe is aimed at connoisseurs of the delicate white crumb inherent in tea loaves, the golden smooth surface and creamy aroma. The product is prepared very quickly, so this milk recipe 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:

Warm the milk and add butter to it.
Mix the dry ingredients and combine with the liquid part.
Knead the dough for 10 minutes, cover with film.
After 2 hours, knead and divide into 3 parts.
Form round buns and 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 that. Professionals assure that it is possible to bake bread at home quickly, spending no more than a couple of hours on this task, since it does not require 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:

Combine all dry ingredients, mix very well.
Pour warm water over the dry mixture, use your hands to make a soft but elastic lump, which should look like in the photo - a perfect, even ball that holds its shape.
Let it stand at 20 degrees for about half an hour (you can leave the bowl under the radiator).
Gently knead and form into a round ball. Make several shallow cuts with the back of the knife on top.
After 20-30 minutes of proofing, brush the surface with milk and bake for half an hour at 200 degrees.

Corn

In the photo, this product looks more like an appetizing sweet cake than the bread that most people are used to. The pastries are very tender, so they are good not only for lunch, but also for making sandwiches with jam, chocolate spread, and 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 - a glass.

Cooking method:

Mix dry ingredients.
Beat eggs, add warm milk.
Melt the butter and cool slightly.
Combine all ingredients and gently knead the dough.
Fill it into a rectangular pan lined with parchment.
Preheat the electric oven for half an hour to 200 degrees. Let the bread bake for half an hour.

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

Take premium flour, which contains 10.0-10.3 g of protein.
Dry yeast is diluted only with warm water - no boiling water!
The fluffiest and fastest homemade bread tends to be made on a special baking stone, which is placed on a wire rack and heated along with the oven. If you don’t have a baking stone, you can take a flat sheet of fireclay clay, but without glaze.
You can cut the loaf only after it has cooled, otherwise the crumb will begin to stick together and drag on the knife.

Video

There is nothing tastier than bread just taken out of the oven, hot, fragrant, rosy. Unfortunately, today such a dish has become a gourmet delicacy. Many young housewives refuse to bake bread because of the complex and time-consuming process, although modern ovens allow this to be done without much hassle. This collection contains various secrets of baking bread at home.

Photo recipe for bread in the oven

Bread is a product that very few meals are complete without. And it is not at all necessary to buy it in bakeries or stores. Baking, for example, rye-wheat bread (or any other) in a very ordinary oven is not as difficult as it seems at first glance. The ingredients for its preparation need simple ones, which are likely to be found in the kitchen of any housewife. Unless it takes quite a lot of time to prepare it.

Ingredients:

Lard (margarine or any butter is suitable as an alternative) – 50 g.
Rye flour – 1 cup.
Wheat flour - 2 cups.
Table salt – teaspoon.
Whole milk (you can use sour milk) – 300 ml.
Dry baker's yeast - dessert spoon.
Granulated sugar - a tablespoon.
Potato starch - a heaped tablespoon.

Yield: 1 standard size loaf of bread.

Cooking time – up to 3 hours.

Method for preparing rye-wheat bread in the oven:

1. Melt lard on the stove or in the microwave. Heat the milk slightly, pour no more than a third into a bowl, stir sugar and yeast in it. Leave for 5 minutes alone.

2. Mix, sifting, rye flour, starch, salt (there is no need to sift it) and a third of the wheat flour.

3. Combine melted lard, milk and yeast mixture.

4. Pour the liquid mixture into the dry mixture, mix thoroughly (or better yet, beat with a mixer).

5. Gradually adding additional flour, knead the dough, cover with a towel and hide in a warm place so that it rises faster.

6. When the dough has doubled in volume, knead it again and place it in a loaf pan. Cover with a towel and leave to proof for literally a quarter of an hour.

7. When it puffs up (rises) a little, place the pan with the dough in a hot oven and bake at 190°C for 45 minutes.

8. Immediately remove the baked loaf from the pan and cool on a towel or wire rack.

Homemade bread in the oven with yeast

Using yeast, on the one hand, greatly complicates the task of baking bread, on the other hand, allows you to achieve excellent results. It is important to start the business with quality products and good thoughts, to protect the dough from drafts and evil words.

Products:

Rye flour – 3 tbsp.
Water – 1 tbsp.
Salt – 1 tsp.
Dry yeast – 2 tsp.
Sugar – 2 tbsp. l.
Vegetable oil – 2 tbsp. l.

Preparation:

Mix the dry ingredients in a fairly deep container: stir in the yeast, granulated sugar and salt into the flour.
Now pour in the oil and add water little by little, kneading the dough.
Mix it very thoroughly. Sprinkle with flour and cover with linen cloth. Leave it warm.
The dough will rise and increase in volume. It needs to be kneaded again, then formed into a bun/loaf.
Sprinkle the mold with flour. Place the future bread in the mold. Traditionally, make cuts. Some housewives recommend brushing the dough with whipped yolk for a beautiful crust.
Baking time 40 minutes.

The delicious bread prepared by your mother may well become an independent dish that will disappear from the plate at the speed of light.

How to cook bread in the oven without yeast

Many housewives know that yeast helps speed up the process of dough rising, but in the old days they did just fine without it. The following recipe will demonstrate how to do this in modern conditions. Of course, it will take much more time than preparing dough with yeast, but the taste will be fantastic.

Products:

Rye flour – a little more than 1 kg.
Vegetable oil, preferably refined – 3 tbsp. l. into the dough and 1 tbsp. l. for lubricating the mold.
Salt – 1 tsp.
Honey – 1 tbsp. l.
Water.

Preparation:

It is best to start cooking in the morning. You will need a large glass or ceramic container.
Pour in 100 ml of warm water (brought to a boil and cooled). Pour 100 grams into water. rye flour.
Stir until smooth. Cover with a cotton napkin. Place in a warm place. It is advisable not to use metal - even stir with a wooden spoon or spatula.
After a day, add water and flour (100 each) to this dough. Leave it warm again.
Repeat on the third day.
Fourth day - time is coming to an end. Pour in 500 ml of water and add enough flour so that the dough resembles thick sour cream. Leave for a day.
The next morning you need to separate ¼ of the part - this will be the so-called “grove”, which can be used for further baking of bread (repeating the procedure of adding portions of flour and water).
Add salt, sugar and vegetable oil to the rest of the dough.
Stir first with a wooden spoon and only finally with your hands.
Grease a baking sheet with oil. Form a loaf. Place on a baking sheet. Leave for three hours to rise.
Baking time is about an hour, depending on the individual characteristics of the oven.

The technology for baking bread according to this recipe is quite complex, but if, for medical reasons, yeast is prohibited, but you want some bread, then the recipe becomes a salvation.

How to bake sourdough bread in the oven

There are recipes for baking yeast-free bread; if the housewife is doing this for the first time, then she will have to go through a fairly long process while the sourdough is being prepared. Among Belarusians it was called “groshchina”; it’s nice that next time the baking process is faster, and part of the dough is separated again, making the process almost endless.

It’s good if one of the hostess’s friends shared the sourdough, then the cooking process is as easy as shelling pears. If there is no starter, then the housewife herself will have to go all the way from start to finish.

Products:

Rye flour –0.8 kg (more may be required).
Granulated sugar – 1 tbsp. l. (or honey).
Water.
Salt – 0.5 tsp.
Vegetable oil – 1-2 tbsp. l.

Preparation:

Stage one – preparing the starter. It will take several days. First you need to mix 100 g. flour and 100 ml of water brought to a boil and cooled to warm. Stir with a wooden spoon. Leave for a day in a warm place (near a radiator, for example), cover with a cotton cloth or a piece of gauze.
On the second to fourth day, repeat the operation - add 100 ml of water and 100 g of flour each time and mix thoroughly.
On the 6th day, you can actually start kneading. To do this, add flour (about 400 g) to the dough, pour in a glass of water, add salt and sugar/honey, vegetable oil.
Knead first with a wooden spoon, and then you can start kneading with your hands, generously sprinkling them with flour.
Form a beautiful round loaf, just like your grandmothers and great-grandmothers did.
Grease a baking sheet with vegetable oil. Lay out the dough. Leave for a couple of hours to approach.
Bake for an hour (or a little less, depending on the oven).

As an experiment, to make bread lighter and tastier, it is recommended to take rye and wheat flour in equal proportions.

Baking rye bread without yeast requires a lot of time from the housewife. In this regard, baking white bread, and even using dry yeast, will significantly save time.

Products:

Premium wheat flour – 3 tbsp. with a slide.
Butter – 2 tbsp. l.
Granulated sugar – 2 tbsp. l.
Dry yeast – 1 sachet (7 g).
Salt.
Warm water – 280 ml.
Melted butter – 1 tbsp. l.

Preparation:

Mix 1 tbsp. flour, dry ingredients and butter. Add water and knead the dough using a mixer.
Add the rest of the flour and continue kneading the dough, scraping down the sides until it reaches a uniform consistency.
Leave the dough in a warm, draft-free place, cover with a clean cloth/towel.
When the dough has doubled in volume, knead it gently.
Transfer to a baking dish. Form a loaf with floured hands. Leave for another 40 minutes to proof.
Bake for ¾ hour.
Brush the cooled bread with melted butter.

All housewives, without exception, will thank the person who invented the mixer, which facilitates the process of kneading dough.

How to bake rye or black bread in the oven

Technological progress does not stand still; almost every day it brings new innovations that make life easier. But in any business there are two sides - positive and negative.

On the one hand, technology speeds up and simplifies the cooking process, but on the other hand, the magic disappears - the resinous smell of firewood and the magical aroma of bread. The following recipe offers an attempt to preserve this magic, although the baking process takes place in the oven.

Products:

Rye flour – 0.5 kg.
Salt – 0.5 tsp.
Granulated sugar – 1 tbsp. l.
Dry yeast – 7 g/1 sachet.
Water brought to a boil and cooled to room temperature - 350 ml.
Vegetable oil – 2 tbsp. l.
Coriander.
Cumin.
Caraway.
Sesame seed.

Preparation:

Sift the flour. Mix with salt, sugar, yeast. Add water while kneading the dough. It is best to use a mixer, this way you can save energy.
Leave the dough under a towel in a warm place to rise for several hours, protect from drafts and loud voices.
Add vegetable oil to the dough, mix well again.
It's time to put the dough into baking pans, after greasing them with oil and sprinkling with flour. The molds should only be 1/3 full, it takes a few more hours to proof and increase the volume.
Preheat the oven. Place the molds with the future bread.
Reduce baking temperature to 180 degrees. time – 40 minutes. Checking readiness with a dry wooden stick.
Remove bread from pan and sprinkle with seasoning mixture.

Delicious bread in the oven with garlic

Bread and garlic go well together, both chefs and tasters know this. That is why recipes for baking homemade bread with garlic in the oven appeared.

Dry yeast – 1 sachet (7 g).
Granulated sugar – 1 tbsp. l.
Salt – 0.5 tsp.
Water – 2 tbsp.
Flour – 350 gr.
Refined vegetable oil – 3 tsp.

Products for filling:

Parsley/cilantro – 1 bunch
Dill (greens) – 1 bunch.
Salt – 0.5 tsp.
Oil, ideally olive oil, but you can use any vegetable oil - 4 tbsp. l.
Garlic cloves – 4 pcs.

Preparation:

According to this recipe, the process begins with dough. Heat the water until warm, mix with yeast and sugar. Dissolve. Add flour (1 tbsp). Leave for 10 minutes to start fermentation.
Then pour in the oil, add flour and knead the dough. One should be thick enough. Leave for the test to take place (it will take at least 2 hours, and the place should be away from doors, vents, and drafts).
The filling is prepared almost at lightning speed, thanks to the use of a blender. The greens, of course, need to be washed and dried. Peel and rinse the garlic cloves. Combine everything together in a blender into a fragrant green mass.
Make a sheet of dough, coat it with green filling, and roll it into a roll. Next, cut the roll in half, intertwine these halves together to form a braid.
Grease a baking sheet with oil, place the dough, leave for 30-50 minutes in a slightly warm oven.
After the dough has increased in volume, send it to bake.

The aromas appear in 10 minutes and become stronger every moment, meaning tasters will soon be in the kitchen waiting for the magic to happen.

Homemade kefir bread recipe

Housewives know that baking bread requires few ingredients; in principle, you can get by with water, flour, adding a little salt and alley. But there are recipes that are a little more complicated, including well-known yeast and kefir.

Products:

Wheat flour (high grade) – 4 tbsp.
Dry yeast – 1 tsp.
Butter – 2-3 tbsp. l.
Sugar – 2 tbsp. l.
Salt - on the tip of a spoon.
Kefir – 1 tbsp.
Warm water – 150 ml.
Soda – 1/3 tsp.

Preparation:

The first stage is dough, for this, put yeast and sugar (½ tbsp.) into heated water. Stir until dissolved. Leave for a quarter of an hour.
Mix flour with salt, the rest of the sugar, and soda.
Melt the butter. Pour into kefir.
First stir the dough into the flour. Then add kefir and butter little by little. You will get a smooth, beautiful dough.
Transfer it to a deep container. Leave for 2 hours.
When it fits, that is, increases several times in volume, knead it tediously.
Now you can start baking. These ingredients will make 2 loaves. Form them and place them on a baking sheet. Traditionally, make cuts on top.
Place in the oven, bake first at 60 degrees (quarter of an hour), then increase to 200 degrees (another half hour).

Using a wooden stick, carefully pierce the bread; if the dough does not stick, then the bread is ready.

Very tasty and healthy whole grain bread in the oven at home

Modern people try to limit their consumption of bread because of its high calorie content. But there are types of bakery products that are low in calories and healthy. This is bread made from wholemeal wholemeal flour; you can bake it at home.

Products:

Flour – 0.5 kg (unsifted, second grade).
Dry yeast – 7-8 gr.
Warm water – 340 ml.
Salt – 1 tsp.
Sugar – 1 tsp.
Spices for aroma.

Preparation:

Mix flour with yeast, sugar, seasonings and salt. Then add water and knead.
Leave the dough warm. The fermentation process will begin and the dough will increase in volume.
Divide it into 2 servings. Grease the molds with oil.
Spread out the dough. Keep it warm for an hour to let it rise again.
The surface of the products can be sprinkled with water, sprinkled with coriander, cumin, and sesame seeds.
Bake for an hour, t – 200°C.

Housewives who love culinary experiments can try adding bran, flax seeds, pumpkin seeds, and sunflower seeds to the dough.

Homemade cornbread in the oven

Want to experiment a little with bread baking? There are opportunities to try some rather unusual recipes, such as baking cornbread.

Products:

Wheat flour – 0.5 kg.
Corn flour – 250 gr.
Boiled water – 350 ml.
Salt – 0.5 tbsp. l.
Dry yeast – 7 gr.
Olive/vegetable oil – 3 tbsp. l.

Preparation:

In a container, mix corn flour and water until smooth. Leave for a quarter of an hour to swell.
Then add all the remaining ingredients here. Using a mixer, knead the dough at low speed.
Place the container with the dough in a warm place. When it grows in volume, knead it.
Divide into two equal parts. Leave for 20 minutes again.
Place in greased molds. Keep warm for an hour.
Bake in the oven with a bowl of water on the bottom rack. Baking time is 40 minutes (maybe a little less or a little longer).

The evening of Moldavian or Romanian cuisine is declared open!

How to make Borodino bread at home

Each type of bread has its own lover, but, of course, Borodinsky has the most fans. It is famous for being baked from rye flour with lots of cumin and coriander. It’s good that recipes have appeared that allow you to prepare Borodino bread at home.

Products:

Rye flour – 300 gr.
Wheat flour (but 2 varieties) – 170 gr.
Fresh yeast – 15 gr.
Vegetable oil – 1 tbsp. l.
Filtered water – 400 ml.
Rye malt – 2 tbsp. l.
Salt – 1 tsp.
Sugar/honey – 1 tbsp. l.
Cumin and coriander - 1 tsp each.

Preparation:

Boil 150 ml of water, pour in rye malt, stir. Leave until cool.
In another container, mix 150 ml of water (not boiling water, but warm enough), sugar/honey, yeast. Leave for 20 minutes to ferment.
Pour two types of flour and salt into a container. Make a recess. First pour the dissolved yeast into it, then the malt. Add the remaining water and olive oil.
Knead the dough until smooth. Leave to increase in volume.
Foil pans work well for baking. Place the dough in them, wetting your hands with water, and form into loaves. Sprinkle the loaves generously with coriander and cumin seeds on top; you can even lightly press them into the dough.
Proofing time – 50 minutes. Then baking.
Place the bread in a preheated oven. Bake for 40 minutes, t – 180 °C.

Homemade bread is very healthy and tasty, I think that the relatives will very soon ask the hostess to repeat the recipe.

Homemade bread with cheese in the oven

Among the foods that go well with bread, cheese occupies a special place. Firstly, it gives the bread a pleasant creamy cheese taste, secondly, it gives a beautiful color, and thirdly, the cheese aroma will attract the whole family to the kitchen.

Products for dough:

Fresh yeast – 2 tsp.
Granulated sugar – 1 tsp.
Water – 2 tbsp. l.
Flour – 2 tbsp. l.

Products, actually, for the test:

Flour – 0.5 kg.
Water – 300 ml.
Salt – 1 tsp.
Hard cheese – 100 gr.

Preparation:

It all starts with dough. Mix sugar, yeast, add warm water, flour. Leave for 30 minutes.
Grate the cheese, mix with flour, salt and water.
Add fermented dough to the dough.
Mix everything until smooth, the dough should not be sticky. Leave to rise.
Preheat the oven. Bake in a pilaf cauldron, covered with a lid, for 40 minutes, remove the lid and leave for another 10 minutes.

Do not cut immediately, let the bread rest.

When baking bread, you can use recipes with or without yeast.

Yeast can be pressed or dry.

Sugar can be replaced with honey.

Flour for bread is taken of the first, second grade - rye, wheat, corn, rice. You can mix different types of flour.

Not long ago, there was a wave of rumors on the Internet about additives found in store-bought bread. One can only guess how true the rumors were, but some particularly vigilant citizens became concerned about the problem of home baking. And it turned out that baking bread at home is not at all difficult, even if you don’t acquire special gadgets, but use the good old stove and oven.

How justified home baking is, it is better to ask people with experience. And they, as a rule, having learned to bake bread on their own, completely stop buying it in the store. Just the knowledge that there are no preservatives in homemade bread will encourage many to experiment with baking. Fortunately, you don’t need superfoods for this, and baking bread doesn’t take that much time.

Bread can be baked at home in several ways. The easiest way is to use a bread machine. Both a newfangled multicooker and a conventional oven are also suitable for baking bread. We probably won’t consider options with a Russian stove, since such luxury is rare today.

Homemade bread in a bread machine

In fact, those who have a bread machine at home participate minimally in the process of baking bread. Their task is to correctly measure the ingredients and load them into the machine. For example, excellent white bread will be made if you pour a glass of warm water into a ladle or bowl, stir in one and a half teaspoons of dry yeast and a couple of tablespoons of sugar. Add 3-4 tablespoons of vegetable oil there. All this should stand for ten minutes in a warm place. Then this impromptu dough is poured into the container of the bread machine, a teaspoon of salt and wheat flour, sifted through a sieve, are added there. The flour should be approximately 450 g. All that remains is to select the “White Bread” or “Basic” mode, the desired crust color and press the “Start” button. The bread will be ready in about two and a half hours.

For choux bread you will need 350 g of rye and 250 g of wheat flour, two tablespoons of honey and vegetable oil, one and a half teaspoons of salt, a teaspoon of caraway seeds, two teaspoons of dry yeast, 330 ml of water, as well as pre-brewed boiling water (80 ml) 4 tablespoons rye malt. We put everything listed in the bread machine, select the “Rye bread” mode and press the “Start” button.

To make the existence of bread machine owners easier, special ready-made baking mixes are produced. But if you still prefer to combine the ingredients yourself, you can experiment. For example, add melted butter rather than vegetable oil to make the taste of the bread more delicate. Or replace water with milk or kefir. You can add an egg, cottage cheese or muesli, dried fruits, bran, sprouted wheat grains, nuts, seeds, herbs and spices to the dough.

Homemade bread in the oven

Baking bread in the oven is not much more difficult than a regular pie. The main thing is to find a suitable baking container. And it is not at all necessary that it be a classic rectangular shape - both round and oval will do, as long as it has high sides and fairly thick walls.

For homemade white bread, take a quarter glass of milk, a glass of warm water, one and a half tablespoons of sugar, the same amount of melted butter, a teaspoon of salt, a packet of dry yeast and three and a half cups of flour. When the dough is ready, you will need a little vegetable oil to grease the pan.

First of all, yeast is diluted in warm water, then all of the above ingredients are added in the indicated quantities. But first add only two glasses of flour, and add as you mix. As soon as the dough begins to lag behind the walls, it needs to be kneaded - kneaded in every possible way with your hands, preferably on a table sprinkled with flour. This is quite hard physical work and will take about ten minutes.

Then take a large pan, put the dough in it and put it in a warm place, covering it with a lid or towel. The dough will approximately double in volume in an hour. The risen dough can be kneaded, or it can be rolled out into a thick layer and rolled up like a roll, and then placed in the prepared pan. The mold is also covered with a towel and again placed in a warm place for an hour, as the dough should rise again.

Before directly baking the bread in the oven, the temperature should already be approximately 200°C. The pan with the risen dough is placed in the oven for half an hour, but it is still worth checking periodically to make sure that the bread is not burnt. When the bread is baked, take it out and let it cool completely. It is not recommended to cut bread that has not cooled down.

Having mastered the preparation of bread in the oven according to the basic recipe, you can move on to experiments, adding spices, bran, dried fruits and whatever your heart desires to the dough.

Rye bread in the oven also turns out well, and the dough for it is prepared in almost the same way. For the dough you will need to take 8.5 g of dry yeast, dilute it with warm water, add salt and rye flour. There should be 300 ml of water per half kilo of flour. Knead all this into a dough and leave in a warm place for two hours. The risen dough is kneaded, formed into a loaf and again left alone for an hour. Then the pan with the future bread is placed in the oven and baked at 220°C for thirty minutes.

Homemade bread in a slow cooker

The multicooker, already appreciated by busy housewives and men who are far from cooking, can do almost everything. This includes baking bread. True, you will have to directly participate in this process. In addition to the fact that you will need to prepare the dough, the bread should be turned over during the baking process to get a loaf toasted on both sides - after all, there is no grill in the multicooker.

White bread will work great in a slow cooker if you take half a kilo of flour, 330 ml of water, 25 g of sugar, a teaspoon of salt, 6-7 g of dry yeast, and a couple of tablespoons of vegetable oil. Dissolve sugar and salt in warm, but not too hot water, add yeast to it - you get a dough. Keep the dough in a warm place so that the yeast foams and pour in the oil. Flour should be added, sifting through a sieve - this will make the bread more fluffy. The dough is kneaded for about 10 minutes, then placed in a large container in a warm place for three hours.

The risen dough is kneaded and placed in a multi-cooker bowl, previously greased with vegetable oil. It takes another hour for the dough to rise again. Some bakers turn on the “warm” mode at this stage, but you can do without it if the bowl with the dough is carefully covered and kept warm. As soon as the dough has risen again, you need to select the “baking” mode and set the timer for 50 minutes. The bread will be baked but will be white on top. Therefore, they carefully take it out, turn it over and put it back into the bowl. To brown the bread on the other side, 15-20 minutes in the “baking” mode is enough.

Almost the same way, black bread is baked in a slow cooker, only the flour, of course, is rye.

The lucky few succeed in making bread at home the first time. But this is not a reason to be sad at all. Try, experiment, and you will definitely be able to bake your own signature homemade bread - aromatic and tasty.