Make your own bread. Bread at home: recipes and cooking secrets

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:

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

Dissolve yeast in 200 ml of water and dissolve sugar.
Place the resulting mixture in a warm place for 25 minutes.
When the yeast rises, pour the remaining water and vegetable oil into the dough.
Mix salt with sifted rye flour and gradually add to the yeast.
Sift the wheat flour and gradually add it to the dough.
Chop the garlic and add to the total mass.
Knead the dough, cover and leave it in a warm place for an hour and a half.
Knead the dough well again and transfer it to a greased baking dish.
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:

Pour the kefir into a bowl and add 75 g of flour to it, mix.
Cover the bowl with cling film and leave for a day.
Sift the rest of the flour into a deep container, add the resulting starter.
Add salt and gradually pour in water, kneading the dough with your hands.
Line a baking tray with baking paper and sprinkle it with flour.
Form the dough into a loaf and place in the pan.
Cover the top of the loaf with another sheet of parchment and a towel.
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.
Leave the dough under the parchment for another 30 minutes.
Preheat the oven to 250 degrees and bake the bread for 15 minutes under a closed lid or foil.
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:

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

Homemade bread, which can be prepared according to a variety of recipes, is considered one of the most delicious dishes. Its composition allows you to diversify the menu, including unusual and healthy ingredients during cooking. Delicious, home-baked bread will become a signature dish, fill your home with its aroma and create a unique atmosphere of coziness and comfort.

Flour for cooking

For those who are just starting to practice this interesting and enjoyable activity, there are many quick and easy options. For those who already have experience in this type of cooking and can afford to add variety to the usual composition, they offer components that are surprising in taste and degree of usefulness.

However, the initial composition of homemade bread dough includes a number of products that are almost always used, and among them is flour. It is the main component of any test.

Any flour can be used for baking: wheat, corn, rye, buckwheat, barley, oatmeal or a mixture of types and grinds. Different types of this ingredient allow you to get different flavors, increasing the degree of value in terms of the final product.

Yeast and sourdough

Yeast is an essential component of most bread recipes. At home, baking this product is most often done with them, since it is with their help that the dough rises and the final product acquires the desired fluffiness and porosity. Yeast can be dry or fresh, the choice depends on the preferences of the housewife and the expected result.

The sourdough options are very diverse. There can be more than a hundred of them, they differ in the type of main product and the combination of additional ingredients.

For example, the most commonly used ingredients for baking are kefir, barley, malt, raisins, hops, and wheat. Home-baked sourdough bread acquires an exquisite aroma, the vital activity of yeast is activated, and vitamins and nutrients are preserved.

Homemade bread is significantly different from its store-bought counterpart, since it has excellent taste, is healthy and has a tantalizing aroma that lasts for a long time.

Cooking secrets

The process of making aromatic baked goods, sourdough and bread dough at home has a number of features, so recipes and cooking methods may vary significantly depending on the chosen option.

Sometimes professional chefs share a number of secrets that allow you to make bread at home faster. There are relatively few of them, but following them will save time and correctly approach the process of choosing the type of sourdough, baking methods and preserving the finished product.

Secret #1: making the dough

Any type of dough must be prepared strictly according to the chosen recipe. What is suitable for one cooking option may not be relevant for another, therefore it is recommended to select practical details individually.

The main task when baking bread at home is to obtain a fluffy, attractive and appetizing product. This can be achieved by following the following rules during the dough preparation process:

the consistency should be dense;
the dough should not stick to your hands during the final kneading;
If, after fully following the step-by-step instructions, the dough continues to be inelastic and sticky to your hands, you need to add as much flour as the dough requires.

The listed rules will improve the appearance of the finished product and its taste.

Secret #2: preparing the dough

To improve the taste of bread baked at home in the oven, as well as to increase its shelf life, professionals advise allowing the dough to stand for some time before starting baking.

Placed in a mold, covered with a towel, the finished dough will “rest” and be saturated with oxygen, which will make the product more fluffy and appetizing. The resting time for the finished dough may vary - on average it is fifteen minutes, after which the mold is placed in a preheated oven.

Secret #3: Baking and Keeping it Fresh

Since the finished dough is quite dense in consistency, for more uniform baking it is recommended to thoroughly preheat the oven and even the mold in which the bread will be cooked. This will make it possible to avoid undercooked areas and soggy lumps of dough in the finished loaf.

One of the attractive qualities of freshly prepared bread is its golden-brown, crispy crust. And in order for it to turn out when making bread at home in the oven, you need to keep the finished loaf for some time (about 15 minutes) in the switched off but still hot oven.

Classic dough ingredients

Beginning cooks can be recommended a method for making bread at home, which is the easiest to perform, does not require special skills in kneading dough, and at the same time gives an excellent result - fluffy bread with a golden brown crust, much tastier than store-bought bread.

To make it you will need the following products:

loose sugar - four tsp;
flour - 4 full glasses of 250 ml;
yeast (preferably dry) - 2 tsp;
filtered water - two glasses;
table salt - two tsp.

Easy Bread Making

In general, the process of baking bread for all recipes is similar and may differ only in the duration of some stages. Baking bread at home using this recipe is the simplest method and will allow novice cooks to test their strength and gain experience.

The sequence of actions is as follows:

First, heat the water, then dissolve sugar and yeast in it.
After infusing the finished solution for fifteen minutes, mix it thoroughly, filter, add salt and flour, previously sifted. From the listed ingredients, knead into a thick, viscous dough, which is left to proof at room temperature for 10 minutes.
The oven is heated to 30 °C, a container with dough is placed in it, covered with a lid. The residence time of the finished dough in the oven is determined until it triples in size (about 2 hours).
Now the mold is placed in the oven at a temperature of 220 °C, baked for 10-17 minutes, then the temperature is reduced to 180 °C, and the process continues for another 30 minutes.

After turning off the finished loaf, leave it in the oven for some time, then take out the bread, cover it with a clean towel and let it cool.

Rye bread with garlic

Professionals suggest using original techniques for baking at home. The recipe for rye bread can be varied by adding garlic, which will add a special aroma and turn ordinary bread into a real table decoration and an original snack.

The test components should be taken as follows:

rye flour - 300 grams;
vegetable oil - 2 tbsp. l.;
water and wheat flour - 400 g each;
salt - 2 tsp;
brown or white sugar - 3 tsp;
garlic, depending on preference - 5-8 cloves;
yeast (preferably dry) - 2 tsp.

If you want to make bread at home without sourdough, baking according to this recipe is perfect.

The manufacturing technology of this product is also simple and can be made using the simple baking technique described earlier, but with some adjustments: the garlic is crushed and added to the sifted flour, and the baking time is increased to 35-45 minutes.

Yeast-free bread with kefir

The absence of yeast in the recipe makes the finished bread healthier, while the degree of porosity of the crumb does not decrease, and the taste remains delicate. To improve the baking of this bread, it is recommended to make several cuts on the crust during its preparation.

The recipe contains the following ingredients:

wheat flour of the first or highest grade - 500 g;
sugar and salt - 2 tsp each;
medium fat kefir - 150 ml;
filtered water - 210 ml.

The process of making bread at home looks like this:

Add 85 g of flour and sugar to kefir, mix everything thoroughly.
The composition is left under cling film for a day.
After this, add the resulting starter and salt to the pre-sifted remaining flour, mixing thoroughly with your hands.
Grease the mold with oil, sprinkle with flour and lay out the resulting dough.
Place a baking sheet on top, also greased.
The dough is formed into a loaf, covered with a cloth on top and placed in an unheated oven.
After 3.5 hours, the dough is thoroughly kneaded again, then shaped into a loaf again and left in a cold oven for another 25 minutes.
Now the oven is heated to 220 °C, the bread is baked for 17-20 minutes, then the temperature is reduced to 180 °C and baking continues for another 30 minutes.
Next, the top parchment is removed, the finished product remains in the switched off oven for another 11 minutes.

White bread with sourdough

Cooking sourdough at home follows a similar method, but the recipe may vary slightly depending on the wishes of the cook: components can be added that improve the taste of the final dish and increase its biological value.

raisin;
dates;
prunes;
nuts (peanuts, walnuts - crushed and added to the dough);
seeds (linseed, sesame, sunflower, pumpkin).

Sourdough has long been considered the healthiest option for making bread because it does not use yeast, which can disrupt the intestinal microflora.

The peculiarity of this bread recipe at home is the ease of preparing the sourdough: it requires only wheat flour and water.

Ingredients for cooking:

water - 300 g;
premium wheat flour - 500 g;
whole grain flour of any kind - 150 g;
salt and sugar - 1 teaspoon each;
1 tbsp. l. refined sunflower oil.

Sequencing:

Water (50 ml) should be heated and poured into a deep bowl. Add flour (150 g), knead the dough. The resulting starter is poured into a plastic container, covered with cling film and placed in a warm place for 3 days.
After the elapsed time, remove the film and discard the top layer of sourdough: only its middle part is used. The same amount of flour and water is added to the dough again. After kneading, the mixture is left warm for 12 hours.
Next, the top part of the dough is removed, the same ingredients are added again in the same quantities, the dough is kneaded and left warm for an hour.
Now the remaining components are added. The dough is divided into 2 equal parts, from which oblong loaves are formed like a baguette; cuts are made on their surface for better baking.

Bread is baked on oiled paper for 15 minutes, temperature - 220 °C, then 35-45 minutes at 160 °C.

Borodino bread

At home, preparing such a product is considered quite difficult, so beginners need some practical training.

To begin, prepare the rye sourdough:

Four tbsp. l. Heat the water to 50 °C and add the same amount of rye flour, stir thoroughly. Leave the mixture warm for 24 hours.
Then add two tbsp to the solution. l. warm water, stir and leave in a warm place for 3-4 days, covered with gauze. Stir morning and evening.
After a pleasant smell appears, the starter is ready.

To prepare Borodino bread at home you need to take:

fermented malt - 25 g;
sifted rye flour - 75 g;
ground coriander - 1 tsp;
filtered water - 250 ml.

Test components:

coriander for sprinkling - 10 g;
second-grade wheat flour - 75 g;
molasses - 20 g;
salt - 1 tsp;
purified water - 55 ml;
rye flour - 250 g;
sugar - 3 tbsp. l.;
previously prepared sourdough - 155 g.

The sequence of steps for preparing Borodino bread at home is almost the same as described for white bread. The only addition is to obtain the tea leaves: the flour is mixed with coriander and malt, poured with boiling water and left, wrapped, for two hours in a warm place.

Before baking, sprinkle the top of the mold with coriander and place it in an oven preheated to 220°C for 20 minutes. Then the temperature is reduced by 20 °C and the product continues to bake for another hour.

Remove the finished bread and cover with a cloth until it cools. The delicious product is ready!

Homemade bread is more than just cooking. This is an ancient tradition. From time immemorial, bread has been the main thing on the table of people of different nations and nationalities.

Homemade bread dough

Rye bread dough

To bake homemade bread you will need: - 1 kg of rye flour; - 0.5 liters of water; - 1 tablespoon of salt; - 20–25 g of baker's yeast.

The most important thing for delicious homemade rye bread is the correct fermentation process of the dough. To do this you need to make a good starter. It should be prepared in advance, 1-2 days before you plan to bake the bread. Dissolve a stick of yeast in a glass of warm water, add 100 g of flour. You should end up with a mass that resembles pancake batter. Place the starter in a warm place. It will be ready in at least a day.

Dissolve the finished starter in warm water and stir. Pour warm water, diluted starter into a bowl and add about 300 g of flour. Stir the mixture quickly and thoroughly with a wooden spatula or spoon. Level the surface of the dough, sprinkle with flour, cover the dough with a clean cotton towel and place in a warm place.

After 12 hours, add salt and the rest of the flour to the dough. Knead the dough long and thoroughly (grandmothers say that it must be kneaded at least 100 times). Leave the kneading bowl to rise again in a warm place.

The finished dough should double in volume and characteristic bubbles should appear on the surface. The mass should be quite elastic.

Press your finger into the dough. If the hole slowly levels out, the dough is ready, but if it remains, then it has fermented and will no longer make good bread.

Wheat bread dough

This dough is prepared much faster than for rye bread, but the technology for its preparation is not much different. Take: - 1 kg of flour; - 20 g of yeast; - 2.5 cups of warm water; - 1 tbsp. l. salt; - 1 tsp. Sahara.

Pour 1 glass of warm water into a container, add yeast, sugar and mix everything thoroughly until smooth. Pour half a glass of flour into the liquid and stir so that there are no lumps. Place the dough in a warm place.

After half an hour, add all the flour, water, salt and knead the dough until it pulls away from the walls of the container. Place it in a warm place again until it starts to rise. Usually after 3-4 hours the dough is ripe.

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, 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.

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

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).

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

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