There is nothing tastier than warm, freshly baked bread. Many of us, as children, when bringing bread from the store, would bite off a small piece because it was simply impossible to resist.

Nowadays you can find bread for every taste on the shelves. Cereals, nuts and spices are added to it. The choice is simply huge, so everyone will find something to their liking.

But this bread is not always of high quality and tasty. Therefore, we suggest you prepare bake your own bread in the oven.

Yes, yes, you don’t need to have a bread machine for this; a regular oven or broiler will do. Literally a minimum of time, costs and ingredients, and delicious, hot, homemade bread is on your table. There are a lot of recipes, in the article you will find the simplest and most popular ones.

The classic way to make white bread

You will need:

• Water (warm) – 3 cups (approx.)
• Salt to taste
• Instant yeast – 20 grams
• Wheat flour (you can use special bread flour) – one kilogram
• Refined vegetable oil – 3 tablespoons
• Sugar - two teaspoons

How to cook? Everything is prepared very simply, so even a novice housewife can handle this recipe.

Video recipe for white bread at home

Cereal bread - what do you need for baking?

You need:

• Bread flour (or wheat flour 2 grades) – 500 grams
• Water – 2 glasses
• Cereal flakes – 60 grams
• Salt to taste
• Refined vegetable oil – two tablespoons
• Sugar - about one tablespoon
• Instant yeast – 10 grams

Cooking process:

We bake fluffy homemade white bread with kefir

If for some reason you don’t like yeast baking, there is an alternative for you - baking with soda and kefir. Bread is no exception. It will turn out as fluffy and tasty as if made with yeast.

Take 500 grams of flour (it is advisable to take whole grain flour, or special bread flour), salt to taste, half a teaspoon of soda, 450 milliliters of kefir (or curdled milk), 50 grams of honey, vegetable oil, about two tablespoons.

Prepare everything as usual: dilute the yeast with warm water, adding a little honey. Leave until impacted should start to foam. At this time, sift the flour (you must enrich it with oxygen).

Pour the kefir into a plastic bowl and heat slightly in the microwave, no more than a minute. Add soda there. Combine warm kefir and yeast and mix well.

Add all the liquids to the flour and knead the dough, adding a little salt first. Next you need to sprinkle flour on the table and put the dough there. Knead it a little until elastic.

Baking with soda no need to endure within an hour, on the contrary, it is better to do everything very quickly, so immediately place the dough in molds greased with vegetable oil (unrefined). Set the oven to 220 degrees and preheat. Let the bread bake for half an hour. Then remove from the molds.

Cooking tips:

• Choose only high-quality yeast and do not open it until you use it. Also, you should not keep the package open for a long time; when the expiration date reaches the second half, the yeast begins to work poorly.
• Do not open the oven too often during baking. This will allow the bread to rise as much as possible without becoming dense and soggy tasting.
• Be careful not to oil the pans too much as this will cause the edges of the bread to brown rather than bake.
• Be sure to let the yeast dough rise until it rises. Otherwise the bread won't work.

How to bake fluffy, delicious bread in the oven?

How to serve homemade bread correctly?

Serve hot or cool with the main dish. In addition, hot bread is very well eaten as an independent dish, for example, with milk. Bon appetit!

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.

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

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.

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

Homemade bread in the oven - how to bake delicious bread at home

5 (100%) 3 votes

I baked my first homemade bread in the oven according to the simplest recipe: flour, water, yeast, salt and sugar. When I took out the ruddy crust, my pride knew no bounds! Even though it turned out lopsided, it rose and baked perfectly. For me this is the most important thing, and we’ll add beauty later. Inspired by the first success, I repeated the recipe for homemade bread a couple more times and took up loaves with cuts, round loaves, and bricks. But I want to tell you and show you how to bake delicious bread in the oven at home according to a basic recipe. Because it’s better to start getting acquainted with bread baking with the basics in order to understand what to do and why and what will come of it.

Homemade yeast bread in the oven. Recipe

If you have bread baking experience, feel free to start cooking, but I advise beginners to first read the tips and recommendations under the recipe.

Basic bread recipe. Once you master it, you will be able to bake delicious bread with various additives. For example, aromatic, with sesame, Provençal herbs, give it different shapes. The recipe will also help you out during fasting - uneatable wheat bread is baked without eggs and milk, and butter can be removed from the ingredients. Lean yeast dough is prepared in water, kneads very easily, the bread turns out fluffy and tasty.

Ingredients

For homemade yeast bread we will need:

• warm water – 250 ml;
• sugar – 1 tbsp. l. without slide;
• salt – 1 tsp. without slide;
• wheat flour – 480 g (180 for the dough + 300 for the dough);
• fresh yeast (cube) – 15 g;
• Sunflower oil – 3 tbsp. l.

How to make homemade bread in the oven

Let's start preparing bread dough by preparing the ingredients. We measure out the required amount of yeast, making sure that it is suitable (expiration date on the package). Add salt and sugar. Grind all the ingredients to a liquid paste using a spoon or spatula.

We heat the water and test it with our hands. Warm until you feel a pleasant warmth. Pour warm water into the yeast and stir.

Add sifted flour. Stir and get rid of large lumps.

The thickness of the mass will be medium, like pancake dough.

Cover the container. Place in a warm place for 30-45 minutes or longer. The ripe dough will rise several times and become holey with a sour smell.

Stir the dough, releasing carbon dioxide and making it liquid again, so that after kneading the yeast can raise the dough again.

Sift the flour, add not all at once, but in parts - this makes it easier to bring the dough to the desired density. Immediately add about 250 grams.

Make a hole in the flour mound and add sunflower oil to make the dough more elastic and the baked goods delicious.

Mix everything with a spoon until you get a thick, loose ball of dough. Add a little flour to a board or table, lay out the dough and begin to knead it, rolling it away from you and pulling it towards you. Wrinkle the back of your hand with smooth but strong movements.

After a few minutes, the dough will no longer be so rough and sticky, it will become denser, drier and easier to knead. Knead for another ten minutes. At the end of the kneading, you will feel how air bubbles seem to burst under your palms, the dough is soft and plastic.

Roll the dough into a bun, like the one in the photo. Trim and sprinkle with flour.

A small saucepan with a round bottom, bowl, or cauldron is suitable for proofing the dough. Cover with a towel and sprinkle thickly with flour.

Place the dough sprinkled side down, leaving the top smooth. If there is no flour, the dough will stick to the towel and you won’t get a beautiful kolobok. We wrap the edges of the towel over the bun, put the dough in a warm place to rise twice.

The dough for yeast bread should rise to the edge or slightly higher. There is no need to knead the dough. Turn on the oven and leave it to warm up to 180 degrees.

When it heats up, very carefully turn the bowl with the dough over, placing the bun on a baking sheet lined with paper. We try not to damage the dough, it is very tender. I cover the bowl with a baking sheet and turn it over. The dough comes out easily, does not knead, all you have to do is remove the towel from the bun.

Place the baking sheet on the middle level and bake homemade yeast bread for 35-40 minutes at 180 degrees. The crust should turn golden and golden brown.

Remove the delicious bread from the oven and cool on a wooden board or wire rack without covering it with anything.

Slice the warm or cooled bread and serve.

I’m sure your first yeast bread will turn out great, because now you know how to bake delicious bread in the oven at home and you’ll definitely want to consolidate your success. I have collected simple and tasty ones in the appropriate section, there are a variety of them, all with detailed descriptions and tips.

Now traditions are being revived, and homemade bread baked in the oven at home is again perceived as a symbol of the comfort and homeliness of the housewife. In a house where it smells of fresh baked goods, it is warm and calm, they are waiting for you, there you relax and forget about all your problems. And the taste of homemade bread cannot be compared with store-bought loaves! The bread may not be in perfect shape, but you baked it with love, put a piece of your soul into it, and such bread will definitely be delicious.

Which flour to choose for bread

For the first time, I advise you to choose the simplest bread recipe at home and bake delicious wheat bread. Other types of flour require certain dexterity and skills, but wheat flour dough is very easy to work with. It contains a lot of gluten, so the dough rises well and can be given different shapes - roll a loaf, a bagel, bake a loaf, a brick.

If you add whole grain flour, the dough will rise less, but this bread will be healthier. The dough with the addition of corn flour will be bright yellow, crumbly to the touch and heavy. It rises easily, but you can’t leave it for too long; it may fall off in the oven if it’s left for too long. It’s best to leave rye bread recipes for later; rye flour is capricious and unpredictable. There is no gluten in it, so the dough hardly rises and baking such bread is a real art.

Wheat flour comes in different grades: premium, first, second and coarse. They differ in the degree of grinding and gluten content (the more gluten, the better the dough will rise). Usually a flour mixture of different varieties is sold, so it is generally accepted that unlabeled flour has an average percentage of gluten (25-28%). Types of flour with markings are valued higher, but also cost more. They contain 28-30% gluten.

As such, the concept of “grade of flour” does not imply the quality of the product, but its intended purpose for a specific use. For example, butter dough is made from the highest grade, but for bread it is better to use the first or second grade. The baked goods do not go stale for a long time, they come out with a delicate porous crumb, are tasty and hold their shape well.

Why sift flour?

Flour can contain not only debris, bugs and worms, but also various additives that manufacturers do not skimp on. For example, starch. During storage, it cakes and sticks together into plates. By sifting flour, you remove all impurities from it, break up lumps and saturate it with oxygen. Any baked goods made from sifted flour turn out more fluffy and soft - tested from my own experience. Buy a fine-mesh sieve or a special sieve mug and your homemade bread will always be fluffy.

Preparing bread dough

There are two types of bread made at home - sponge-based and straight-bread. Dough is a liquid dough made from flour, liquid, yeast and sugar. It is easy to prepare. Yeast is diluted with water and sugar, flour is added, and the mixture is left warm to ferment for at least 30 minutes, but usually takes about an hour. Readiness is determined by volume, appearance and smell. Yeast, interacting with sugar, releases carbon dioxide, which raises the batter. Ripe dough will increase in volume, become loose, and a sharp sour smell will appear. But the main sign of readiness is that it will begin to settle, as if to fall through - this means it’s time to knead the dough.

How to knead the dough

Flour and butter are added to the dough and bread dough is kneaded. You need to knead the dough until the bun is soft and smooth, about 10 to 20 minutes. At the first stage, the dough will be rough, dense, wet, and will tear when stretched. As you knead, certain processes occur in it, the state of the gluten changes, the dough becomes soft, elastic, and stops sticking to your hands. After kneading, the yeast dough is proofed to increase in volume. After one or two hours, the dough becomes fluffy, smooth, and easily takes the desired shape when molded.

Bread forming

You can bake homemade bread in the oven in different shapes: round, oval, loaf, brick. First, the dough is kneaded by hand to release carbon dioxide, then rolled into a bun or placed in a rectangular, round shape or on a baking sheet, where it is allowed to rise again. In some cases, immediately after kneading it is placed in the mold. There it fits, and then it goes into the oven. In order not to explain for a long time how to do what, I suggest watching a video on shaping round bread.

How to bake bread in the oven

The oven needs 15-20 minutes to preheat. Usually bread is baked at a temperature of 180-200 degrees on the middle tier. For the first ten minutes it rises, then the crust thickens and there will be no rise. The door should not be opened at first, so as not to disturb the temperature regime; the cold air may cause the dough to settle. Too high a temperature is also undesirable - the bread may tear at the top or sides. Cooking time and temperature depend on many factors, so it is better to follow the recommendations in the recipe, and in the future you can rely on your experience and intuition.

Happy baking! Your Plyushkin.

Bread in the oven is the standard of fresh homemade baking, which is many times superior in taste to any store-bought option. Since ancient times, its preparation was considered a special ritual, which to this day is associated with many traditions and beliefs. Despite the lack of a Russian oven, making tasty, fluffy and aromatic bread at home is not so difficult. Moreover, such a culinary feat will immediately add several points in favor of any housewife.

All types of flour are used to prepare bread in the oven.: wheat, oatmeal, rye, whole grain, etc. In order for baked goods to rise well, yeast or various starters are added to it. Yeast can be fresh or dry. As for starter cultures, there are more than a hundred varieties of them. They are prepared with kefir, barley, hops, raisins, wheat, etc. Some starters turn out quite quickly, while others have to be prepared for several days. Using sourdough allows you to preserve its beneficial properties in bread and extend its shelf life to several weeks.

Bread cooked in the oven contains vitamins, organic acids, enzymes, pectins, fiber and many minerals. It is recommended for everyone, young and old, to eat it. However, it is better not to overindulge in baking, since the calorie content of homemade bread is very high.

Secrets to making perfect bread in the oven

Bread in the oven always turns out much fluffier and tastier than store-bought bread. You only need to try any of the recipes once, and homemade baking will quickly become part of your daily must-try list. It’s not so easy for novice cooks to figure it out the first time. how to bake bread in the oven, so it’s better to turn to professionals for secrets:

Secret No. 1. Before baking the bread, it is recommended to let the dough rest in the baking pan for 40-50 minutes.

Secret No. 2. After cooking, you need to sprinkle the bread with water, cover with a towel and let it sit for a while.

Secret No. 3. The bread dough should be elastic and not stick to your hands at all. Otherwise, you need to add more flour beyond the specified amount.

Secret No. 4. To ensure that the bread bakes evenly, preheat not only the oven, but also the baking pan before cooking.

Secret No. 5. To achieve a crispy crust, leave the bread in the oven after turning it off for another 15 minutes directly on the rack.

This recipe is quite simple and not as long as many of its “colleagues”. Bread will quickly fill the house with the aroma of fresh baked goods, which will create a very warm and cozy atmosphere. After cooking, sweep the flour from the bread with a brush and cool the loaf itself.

Ingredients:

• 4 cups flour;
• 2 tsp. dry yeast;
• 4 tsp. Sahara;
• 2 tsp. salt;
• 2 glasses of water.

Cooking method:

1. Heat the water, dissolve sugar and dry yeast in it.
2. After 10 minutes, add salt and sifted flour.
3. Knead a viscous and thick dough.
4. Preheat the oven to 35 degrees and place the dough there, covered with a lid.
5. When the dough has tripled in size, transfer it to a greased pan.
6. Flatten the dough, lightly sprinkle with flour and let rise again.
7. Cook the bread for 15 minutes at 220 degrees, then reduce the temperature to 180 degrees.
8. Bake for another 30 minutes, then let the bread cool.

Interesting from the network

Garlic rye bread will be an excellent addition to any first or second course. It is better to use fast-acting yeast so as not to delay the already lengthy baking process. The baking sheet should be greased only lightly, using no more than 1 tablespoon of vegetable oil.

Ingredients:

• 300 g rye flour;
• 400 g wheat flour;
• 400 ml water;
• 2 tsp. salt;
• 5 tsp. Sahara;
• 5 cloves of garlic;
• 2 tsp. dry yeast;
• 3 tbsp. l. vegetable oil.

Cooking method:

1. Dissolve yeast in 200 ml of water and dissolve sugar.
2. Place the resulting mixture in a warm place for 25 minutes.
3. When the yeast rises, pour the remaining water and vegetable oil into the dough.
4. Mix salt with sifted rye flour and gradually add to the yeast.
5. Sift the wheat flour and gradually add it to the dough.
6. Chop the garlic and add to the total mass.
7. Knead the dough, cover and leave it in a warm place for an hour and a half.
8. Knead the dough well again and transfer it to a greased baking dish.
9. Bake the bread for 50 minutes in a well-heated oven at 220 degrees.

Despite the absence of yeast, the bread according to this recipe turns out very fluffy and rises perfectly. Before cooking, you can make 3-4 cuts along the loaf. This will allow it to bake better and give it a more presentable appearance.

Ingredients:

• 500 g wheat flour;
• 150 ml kefir;
• 200 ml water;
• 1 tsp. salt.

Cooking method:

1. Pour the kefir into a bowl and add 75 g of flour to it, mix.
2. Cover the bowl with cling film and leave for a day.
3. Sift the rest of the flour into a deep container, add the resulting starter.
4. Add salt and gradually pour in water, kneading the dough with your hands.
5. Line a baking tray with baking paper and sprinkle it with flour.
6. Form the dough into a loaf and place in the pan.
7. Cover the top of the loaf with another sheet of parchment and a towel.
8. Place the pan in the switched off oven for 2.5 hours, then knead the dough with your hands and shape it into a loaf again.
9. Leave the dough under the parchment for another 30 minutes.
10. Preheat the oven to 250 degrees and bake the bread for 15 minutes under a closed lid or foil.
11. Remove the lid (or foil) and continue baking for another 20 minutes.

Bread made with sourdough has always been considered healthier for the body than yeast-based baking options. Moreover, for preparation you only need water and wheat flour. You will need approximately 70 grams of starter for one preparation. The rest can be stored in the refrigerator.

Ingredients:

• 300 ml water;
• 500 g wheat flour;
• 130 g whole grain flour;
• 1 tsp. salt;
• 1 tsp. Sahara;
• 1 tbsp. l. vegetable oil.

Cooking method:

1. Heat 50 ml of water a little and pour into a deep bowl.
2. Pour 100 g of flour into the same bowl and knead the dough.
3. Transfer the starter into a plastic container and cover with cling film.
4. Leave the container for 3 days in a warm place.
5. After three days, remove the film from the container and discard the top half of the resulting mass.
6. Add another 50 ml of warm water and 100 g of flour to the remaining dough.
7. Knead the dough, cover again with film and leave for 12 hours.
8. Remove the top part of the dough.
9. Add 100 g of flour and 100 ml of water, also slightly heated, to 70 g of ready-made starter.
10. Stir the dough a little and leave for 1 hour.
11. Add the remaining water and vegetable oil, add salt and sugar.
12. Gradually add the rest of the flour (both wheat and whole grain).
13. Leave the dough for 1 hour again.
14. Divide the dough into two parts and form long loaves (like a loaf or baguette).
15. Place the prepared dough on a baking sheet, having previously covered it with paper.
16. Make several deep transverse cuts on each loaf.
17. Bake for 15 minutes at 200 degrees, then 35 minutes at 160 degrees.

Now you know how to cook bread in the oven according to a recipe with a photo. Bon appetit!