- 4 h 40 min
- 10 portions.
In this article we will tell you how to bake homemade bread in the oven: a large, lush and incomparably fragrant, step-by-step cooking recipe with a photo, see below.
Oven baked homemade dry yeast white bread
Imagine: fresh and still hot white bread. Tasty, fragrant, just like in childhood, when our grandmother baked it for us. And now you can easily cook it yourself in your kitchen. My recipe is in your piggy bank below.
Pour a glass of warm water into a deep bowl, add yeast, sugar, mix. Leave the yeast to stand for 10-15 minutes
In another container, mix salt and sugar with a glass of warm water. Then pour in the yeast, which at this point should already come. Sift the flour and pour in small parts into the resulting mass, stirring. You need a dough reminiscent of thick yogurt or sour cream, as you like
Put the dishes with the future dough aside for half an hour, the place must be warm so that it rises well
Next, add the remaining amount of flour, replace the dough
After kneading, the dough needs to be transferred to a deep large container. Leave it to rest for an hour in a warm place
The dough should increase in volume, after half an hour it needs to be crushed a little
After an hour, again take the dough, and then form the bread blanks of the desired shape from it. Put them on a baking sheet covered with a sheet of parchment. On top you can make cuts with a knife, this procedure has no function, just a decorative element
In this state, we leave to lay our blanks for 20-30 minutes. Breadcrumbs will rise a little
Turn on the oven to heat, set the temperature to 180 degrees
Bake bread for 30-40 minutes, then leave to cool on a wire rack.
Good luck in cooking, bon appetit!
Recipe for Darnitsky bread with rye sourdough
Fragrant delicious rye bread in our family is the favorite food of all households. Let the ready-made rye sourdough in the ingredients not scare you, nowadays you can easily buy it in specialized stores. Then the cooking process will not take you much time, and you will definitely enjoy it.
Oven baked wheat bread without yeast
Everyone has long known that bread is the head of everything. And cooked at home, so also useful. Yeast is harmful to the body, but the leaven with which we will bake bread is very useful. This lesson is not fast, but it's worth it, be patient. I share the recipe with you.
An old recipe for sourdough bread from our grandmothers
The bread that our grandmothers baked or even better than the great-grandmother had a great taste, amazing aroma and maximum benefit, which is now not found in stores, despite the huge selection of various pastries for any of our needs. So what is the secret, you ask, but everything is simple, they put their soul into their dishes.
In my distant childhood, I found my grandmother reading prayers over a piece of bread for bread. I remember with great warmth how, running tired from the street, a glass of milk with a freshly baked slice of bread was waiting for me on the table, and it seemed that I hadn’t eaten anything tastier.
For the preparation of “live” bread, earlier, only natural yeast from rye or oat flour was always used. For baking, they took coarse flour, it is rich in fiber. The use of such baking is obvious to everyone.
So, let's begin. It all starts with making the sourdough:
Step 1. Take half a liter of water at room temperature, pour flour into it in small portions. We need the consistency of the dough as a pancake. Cover the container, put in heat for two days
Next, add more flour to the future sourdough so that the dough turns out to be thick, but not too much. Leave on for another 12 hours
Step 2 Knead the dough: 500 ml. water, 800 g flour, a teaspoon of salt and honey. Add leaven. From the resulting mass 200-300 g can be left for future baking, the sourdough is perfectly stored in the refrigerator
Step 3 It takes about an hour to bake such bread in an oven heated to 200 degrees.
Health to you and your family, bon appetit!
I prepare the dough for bread necessarily in a sparse way. To do this, I heat 200 ml of filtered water to 30 degrees, add pressed yeast, dissolve them in water.
After adding three tablespoons of flour, 1/2 teaspoon of sugar and salt, mix until smooth.
I sprinkle the dough on top with a pinch of flour, put in a warm place for 1-1.5 hours. When the dough increases and begins to fall, knead the dough.
I add 300 ml of warm water to the dough (I use filtered water), sugar, salt according to the recipe (taking into account sugar and salt added to the dough). Then, adding portioned sifted wheat flour, knead the dough. At the very end I add sunflower oil to the kneaded dough. I take flour only proven, high-quality. I knead the dough with my hands until a smooth, elastic state. It takes no less than 15 minutes. I roll the dough into a ball, put it in a saucepan, cover with a towel, put in a warm place for 1.5-2 hours.
During this time, I knead the dough once or twice, as it increases.
Then I spread the cooked dough on the table. I divide the dough into two parts, cutting it with a sharp knife.
From one part of the dough I form a round loaf of bread. On a table sprinkled with flour, I stretch the dough into a thick pancake. Then I turn the edges inward until a round ball is formed.
I make the second loaf of bread oval. To do this, I stretch the dough with my hands on a table sprinkled with flour.
Then I roll the dough into a roll.
I spread the resulting baguette on a baking sheet next to round bread. I make oblique cuts across the baguette.
I carefully cover the baking sheet with loaves with cling film, leaving room for raising the dough. I put it in a place protected from drafts for 40 minutes.
During this time, loaves will increase in size. I put a baking sheet with them in a preheated oven. To bake bread according to this recipe, there must be steam in the oven, so I put a tray of boiling water down the oven. The first 20 minutes, my bread is baked at a temperature of 230 degrees.
After 20 minutes, remove the tray with water from the oven. You need to do this carefully so as not to burn yourself with boiling water, but quickly.
I close the oven, reduce the temperature.
Now I bake bread for another 20 minutes, but at a temperature of 180 degrees.
I take out the finished bread from the oven, put it on the wire rack.
Lubricate the bread with water on top with a brush, cover it with a towel.
Bread baked at home in the oven is airy and tasty.
I cut the cooled down bread.
Cook this delicious homemade bread in the oven according to our recipe and share your feedback in the comments.
You might also be interested in this recipe for walnut homemade bread.
How to bake bread at home in the oven
Based on one loaf weighing about 700 g, you will need products:
- approximately 450 g of premium baking flour (three full 250 ml cups),
- a quarter of a teaspoon of dry yeast (or 8-10 g fresh),
- one and a half teaspoons of salt,
- 360 ml of water
- a quarter cup of whole wheat flour (optional).
The secret of this simple bread is that the dough is made sufficiently moist (sticky), it comes to a condition of 15-18 hours. Due to the excess moisture of the dough, when baking in an enclosed space (pan), steam is formed, which is necessary to obtain a thin crisp.
I decided to bake two loaves of bread at once, so do not be surprised that there are more products than in the recipe.
So, I sift the usual baking flour:
Add whole grain flour.
My yeast was still fresh after the baguettes, and I won’t lose the good - I use them. Crumbled and ground the yeast with flour.
Dry just need to add to the flour and mix.
Add salt to flour and mix everything until smooth.
Pour in a little warm water, mix.
It turns out viscous sticky dough.
It is necessary to collect it with a spoon to the center of the dishes, cover with a film and leave at room temperature for 15-18 hours. If the dough is growing fast, you can put it in a cool place or refrigerator.
My dough, after a 2-fold increase, went overnight to the balcony at 8-10 degrees Celsius and grew a little more there. It was necessary to leave home that day, so it was not possible to bake bread strictly according to the recipe - the dough roamed for 12 hours.
I scraped it onto a table well sprinkled with flour, divided it into two parts (I have two loaves after all), and crushed the tortilla with my hands:
Then he folded it four times, wrapping, in turn, the edges on top of each other.
Then I sprinkled a linen towel with flour, you can still sprinkle it with food bran (if available):
I laid the dough up on the towel with the seam up. Again he trotted flour, bran and covered the edges of the towels.
According to the prescription, 2-3 hours are given for proofing - you can do other things. Half an hour before baking, you should turn on the oven for heating (about 220-230 degrees) and put in it a pan in which you are going to bake bread.
Then, in hot dishes, you need to gently turn the workpiece out of the towel, or turn the dough in your palm, and then put it in a pan. There is no need to lubricate the dishes. My bread in two hours of proofing increased significantly:
And when I didn’t turn them into the duckweed very successfully, they wrinkled very much, which somewhat upset me:
Next time I will bake in a pan - it has lower sides and it is more convenient to spread it - round. Then I will add photos, you will see what happens.
Cover and send to bake. Peck 30 minutes under the lid, and then another 15 minutes without it. The result pleased me and made me forget about the past frustration - the homemade bread was wonderful, it got up, baked well, covered with a crispy thin crust.
It was necessary to cool it properly under a towel, but, you know, it was impossible to resist - cut it hot. Only half of the second loaf survived to full cooling ...
That's all, baking bread in the oven at home was not so difficult. Despite the fact that a lot has been written, this is really a very simple recipe for bread: kneading - letting it wander - folded the tortilla four times - letting it distance - baked.
I think I'll cook it a couple more times - and you can put things on stream, and don’t go to the store for bread at all. The plans are to make baskets for proofing from the vine itself, otherwise they cost too much. I also want to try to make leavened bread.