You don't know how to bake homemade white bread in the oven? And you've never done this before? So hurry up, because the white bread that you prepare with your own hands turns out amazingly good. I probably don’t have enough words to describe how incredibly tasty, airy and aromatic it is. By and large, I am of the opinion that it is best to actually bake it yourself. And even after just one time of baking this way, you will immediately feel the difference; this white bread will never compare with store-bought bread. And I’m generally silent about what kind of grain spirit is in the house during cooking. For those who will be doing this for the first time, I hasten to inform you that there is nothing difficult or unusual in the recipe for this delicious bread. The dough for it is prepared in the usual classical way using dough; forming white bread is not difficult. But you can’t even imagine how much joy and satisfaction creating homemade, your own bread will bring you. From the proposed ingredients we get one medium loaf of white wheat bread, which we bake in the oven.

Ingredients:

• about 350 - 400 grams of premium wheat flour
• 200 ml warm water
• 15 grams of fresh yeast or 1 teaspoon of dry
• 1/2 teaspoon sugar
• salt to taste
• 3 - 4 tbsp vegetable oil
• optional butter for greasing crust

Cooking method

We put the dough for the dough, for this we dissolve the yeast in warm water, add sugar and 150 grams of flour to it. Stir well so that there are no lumps.
Place the finished dough in a warm place for about half an hour; it should activate well and rise. At each stage of preparing the dough, cover it with a clean towel.

We make a dough based on it; to do this, add salt and the remaining flour in parts to the dough. You can immediately add a couple of tablespoons of vegetable oil, leaving the rest to lubricate your hands during kneading. At first the dough will seem sticky, do not be afraid of this and do not add excess flour so as not to lose the airiness and tenderness of the white bread. Better lubricate your hands with oil and knead, knead, knead. After 7 - 10 minutes you will see that the bread dough has become smooth, homogeneous, soft and does not stick to your hands at all.

Place it in a warm place to rise for about an hour or more. Once it has doubled in size, the white bread dough is ready.

Turn on the oven at 190 C. Divide the dough into two parts (if you want, you can make a whole loaf of bread in the oven) and place them in a baking dish.

Let it sit in a warm place for about 20 minutes until it rises well and increases in size.

Bread recipes

How to cook bread in the oven according to a step-by-step recipe. Different types of bread, ingredient lists and step-by-step preparation instructions for each.

1 loaf

50 min

250 kcal

4.82/5 (11)

Bread is a popular product that is consumed in most countries of the world. A freshly cooked crispy loaf of bread smells aromatic and has a wonderful sweetish taste. Many people cannot imagine their next meal without a piece of fresh loaf, and for good reason. Bread perfectly satisfies hunger, and if you add a few pieces of sausage, it is perfect for a quick snack.

Bakery products should be included in the diet of absolutely all people, as they contain exclusively fresh and environmentally friendly ingredients, many useful vitamins and minerals. Our simple and delicious recipes will help you make excellent dough and bake delicious bread in the oven at home!

White bread recipe in the oven

The most popular baked product is white bread. It is very soft, slightly sweet and crunchy. In addition, it is very simple to prepare it, without having expensive equipment on hand, spending a minimum of energy and time. A loaf of beautiful fluffy bread can be baked in a conventional oven on a gas or electric stove, which is found in every kitchen. Also, preparing regular bread at home significantly reduces the family budget. But the most important thing is that you will be one hundred percent sure that the bread contains absolutely no preservatives or other harmful substances. I present to your attention the most popular recipe for homemade bread in the oven with photos. Let's try to cook bread using it. Baking bread is a responsible task; you need to strictly follow the quantity of ingredients and the procedure.

Kitchen appliances:

Ingredients:

Let's start cooking:

Did you know? In order for the dough to bake better, we make small cuts on the top of the formed loaf.

Video recipe

The video explains very clearly how to properly knead the dough and what tricks will help you make soft and airy dough.

Kefir bread recipe in the oven

Cooking time: 40 minutes.
Number of servings: 1 loaf of bread.
Kitchen appliances: oven, cutting board, sieve.

Ingredients:

• 250 ml kefir;
• 3 cups wheat flour;
• 1.5 teaspoons of soda;

• 1.5 teaspoons salt;
• half a teaspoon of sugar;
• 1 teaspoon of cumin.

Preparation:

1. To begin, sift the flour through a sieve, add all the other dry ingredients and mix.
2. Gradually add kefir while stirring. Knead the dough by hand until smooth.
3. Form a loaf, sprinkle flour on top to form a crispy crust and place on a baking sheet with greased parchment.
4. Preheat the oven to 200°.
5. Place the baking sheet in the oven and bake for half an hour.

Whole wheat bread recipe in the oven

Cooking time: 45 minutes.
Number of servings: 1 loaf.
Kitchen appliances: oven, cutting board, sieve.

Ingredients:

• 600 g whole grain flour;
• 240 ml boiled water;
• 3 teaspoons yeast;

• half a teaspoon of salt;
• 1 teaspoon of sugar.

Preparation:

1. To begin, pour warm boiled water into a deep bowl, into which you should pour yeast, salt and sugar. Stir and place in a warm place for 15 minutes.
2. After this time, add 2/3 of the flour to the bowl, knead the dough and set aside again in a warm place for an hour.
3. When the dough has risen, pour the rest of the flour into it, knead the dough and set aside for 40 minutes.
4. After 40 minutes, the dough will rise and can be placed in an oven preheated to 180°. Bake for 40 minutes.

Video recipe

As you can see, the recipe is quite simple to follow. To simplify the work, a special dough mixer, like in the video, is perfect, thanks to which you can quickly knead the dough with a minimum of effort.

Garlic bread recipe in the oven

Cooking time: 40 minutes.
Number of servings: 1 loaf of bread.
Kitchen appliances: oven, cutting board, sieve.

Ingredients:

• 3 cups first-grade wheat flour;
• 1 glass of warm boiled water;
• 1 teaspoon of yeast;
• 1 tablespoon sugar;

• 1 teaspoon salt;
• 8 tablespoons of vegetable oil;
• 60 g butter;
• 3 cloves of garlic.

Preparation:

1. Mix all dry ingredients, add water and knead the dough.
2. Cover the bowl with the dough with a towel and place in a warm place for an hour.
3. When the dough has risen, roll it out to a thickness of 2 cm with a rolling pin.
4. Mix butter with grated garlic and apply to the entire surface of the dough.
5. Roll the dough into a roll and cut it several times. Leave in a warm place for an hour.
6. Bake at 200° for 25-30 minutes.

Recipe for black bread in the oven

Cooking time: 1 hour
Number of servings: 1 loaf.
Kitchen appliances: oven, cutting board, sieve.

No store-bought bread can ever replace homemade bread baked with your own hands. We put our energy and all our love for our household into homemade bread. I really love baking bread and, even having acquired a bread machine, I still prepare bread, kneading it with my hands, and bake it in the oven. Being a busy person, I try to find bread recipes that can be prepared in a relatively short period of time. This time I offer you the recipe quick homemade bread, which I tried quite recently, but have already baked three times. The bread is very soft and airy - I highly recommend it!

Ingredients

To make quick homemade bread we will need:

warm water - 210 ml;

dry yeast - 1 tsp;

wheat flour - 320 g;

sunflower oil - 30 ml;

sugar - 1 tsp;

salt - 0.5 tsp.

Cooking steps

Mix dry ingredients: sift flour, add salt, sugar and yeast.

Knead into a soft and pleasant dough. Since flour comes in different densities, its quantity may be slightly larger. I ended up with 20 grams more than in the recipe. Grease a bowl with oil and place the dough in it for 30 minutes, covering with a lid or film.

Homemade bread cooks quickly enough and turns out very soft with an ideal crumb structure.

Bon appetit!

Recipe for wheat bread in the oven. It is quite suitable for getting acquainted with sponge dough. It seems to me that it will be easier for a beginner to knead the dough using a thin dough.

And the bread is small, only 300 grams of flour, so it will be easier to work with.

Many will agree with me that bread prepared using the sponge method is still better.

It stores less well, it begins to crumble after a day or two, and it often smells strongly of yeast.

The sponge method is quite simple, but requires certain skills.

The most important thing in the technique of kneading bread dough is to achieve a consistency so that it can be formed into a ball that almost does not stick to lightly floured hands.

When you take out such dough with a scraper or a spoon from the dish after rising, it is viscous, tightly glued, it almost does not remain on the walls of the dish.

The dough ball can be made loose or tight, almost like a ball. If the dough has risen, that is, the yeast is fresh, normal, alive, then the bread will definitely turn out, but the taste and shape will be different.

Some people like the standard of Soviet bread: a thick crispy crust and elastic pulp, while others like bread with a soft crust and a delicate, airy crumb.

By manipulating the amount of yeast and water, as well as the baking temperature, you can quickly find your version.

It is, of course, better to start mastering home baking with a small loaf of bread, but it is very important to accurately measure the ingredients. Errors by eye, imperceptible in large volumes, are more noticeable in a small portion.

In summer, the flour is dry, it is lighter in weight than in the wet season. Therefore, the use of measuring utensils will not be as accurate as we would like. Of course, it is better to use a kitchen scale.

But if they are not there, then you should scoop the flour into a measuring cup, not loosely and not compact it too much. A faceted glass without a slide contains approximately 150 grams of premium wheat flour. Whole grain flour is lighter, as is rye flour, this should be taken into account.

It is interesting that flour from different manufacturers produces bread that differs in taste and appearance. For wheat bread, it is better to use flour that says “bread” on it, but regular premium or first grade flour also works well.

Many people are faced with the fact that their oven thermometer shows the temperature incorrectly, which is why oven thermometers are so popular in online stores now.

You can do without a thermometer and adapt to your oven by selecting the temperature. This applies more to gas stoves, they have different gas pressure even throughout the day, and if instead of a thermometer with a scale, you set the temperature using the gas burner control knob, then there is nothing left to do but select the temperature based on the height of the flame and the noise of the oven. This comes with experience.

I tried baking this recipe with 1 teaspoon of yeast, with 1 dessert spoon and with 2 teaspoons. With one spoon, the dough rises more slowly and the bread turns out smaller and denser; the other two options give almost the same result, but with 2 teaspoons the bread turns out more airy.

note , that the recipe is designed for active yeast, not fast-acting.

By the way, the result also depends on the baking temperature: some people put it in a hot oven at 230ºС, then reduce it to 200-180ºС, others, on the contrary, start with a lower temperature, then increase it. This is all done by selection to obtain the desired result.

I'm used to starting baking at 180-200ºС. If after 30-35 minutes the bread is too pale, I increase it to 210-230º, then make sure it doesn’t burn.

Ingredients:

1. Premium wheat flour – 2 cups without slide – 300-320 g
2. Active yeast “Saf-Levure” – 2 teaspoons
3. Vegetable oil – 1 tablespoon
4. Salt – 1 teaspoon
5. Sugar – 1 teaspoon
6. Water – 220-230 ml – less than a glass

Preparation:

1. Measure the flour, sift it, put it in a large bowl (mine is 2 liters) or a saucepan is 3 liters (with a margin so that the risen dough does not rest against the lid or towel). Add salt to flour, mix.

Making the dough:

1. Pour 220 ml of warm water (38 degrees) into a small wide bowl (mine is 1 liter, maybe less), add dry active yeast, stir lightly with a spoon until the water becomes cloudy.

2. Add 3 tablespoons of flour to the water with yeast, knead the batter without lumps, add a teaspoon of sugar.

3. Cover the bowl with a lid (film, towel, paper napkin) and place in a warm place.

4. The dough should rise up like a cap. Ideal when the cap seems to be cracking. It has risen with a cap - stir with a fork, the dough will turn into foam.

Knead the dough:

1. Pour the dough into a container with flour, knead with a fork, add butter, knead again with a fork, then with your hand until all the flour is collected in the dough and the dough stops sticking to the walls of the dish. You can take a break for 5-10 minutes and let the dough stand under the lid. If the dough is too dry, add water carefully, by teaspoons.

If the dough is too sticky, lightly grease your palm and fingers with oil.

2. Finish kneading on a table lightly sprinkled with flour and form a bun.

3. Place the bun back into the bowl where the dough was. Close the lid and place in a warm place to rise.

I put it in the kitchen near the gas stove, where something is being cooked. Or you can place it near a warm radiator.

4. After 1.5-2 hours, the dough increases 2-2.5 times, and there is a hollow in the center, the dough is ready.

Shaping the bread:

1. Place the dough on a lightly floured table using a dull table knife.

2. Form the dough into a round mound, cover with a bowl, and let the dough rest for 5-10 minutes.

3. Knead the dough on the table, wrap it inside all the time, and form the dough into a ball. Roll the lower part of the ball, where the seam is, on the table, circling it, pressing it against the table so that the seam sticks together better.

Proofing:

4. Place the bun on a baking sheet covered with greased baking paper and leave in a warm place for 40 minutes. The bun will increase 1.5-2 times.

5. At the end of proofing, make cuts on the bread with a sharp knife or blade.

6. 10 minutes (or however long it takes your oven to heat up) before the end of proofing, turn on the oven to preheat.

Bakery:

1. Bake bread in the oven at a temperature of 200-210ºС.

2. Create steam in the oven: place a mug with half a glass of water on a baking sheet below the level.

3. Bake until golden brown, 40-60 minutes. It usually takes me no more than 50 minutes.

4. Grease the finished bread with butter (top of the bread), cool on a wire rack.

5. Wrap the cooled bread in a towel.

The bread gains flavor after 6-8 hours.

For those new to the kitchen, for those who are looking for the simplest recipe I suggest you also look at bread in the oven, I myself often bake bread this way.

© Taisiya Fevronina, 2012.