This article describes the step-by-step cooking of several types of homemade bread in the oven according to recipes with photos for different tastes: from simple with yeast to fragrant bread with a special sourdough, which makes the product completely different to taste. Each method deserves attention, since ordinary bread every time turns out to be completely different, which makes nutrition more diverse. A detailed description of kneading dough and baking homemade bread is also given.
Grandmother's Prescription
List of products necessary for baking bread in the oven according to the recipe and at home:
- 2 cups whey;
- 25 grams of raw pressed yeast;
- 1 tbsp. a spoonful of granulated sugar and vinegar;
- 2 tbsp. tablespoons of odorless vegetable oil;
- 1 teaspoon of salt;
- 4-5 Art. wheat flour.
The basis is whey, which can be replaced if necessary with plain water, milk and even yogurt. The taste of bread and its structure will slightly differ from this, but in any case, the bread is very soft and suitable for any use: from simple sandwiches to making charlotte and breadcrumbs.
How is the dough prepared?
Usually a recipe for bread in the oven involves the use of yeast dough, which in turn can be cooked in a steamed and non-steamed way. The difference in time spent on the preparation and taste of the finished product. The above recipe for bread in the oven is unpaired: pour salt and sugar into the water heated to 40 degrees, crumble the yeast and, stirring with a spoon, wait for them to dissolve. It is important that the water is not hot, then the yeast will simply die, and instead of bread you will get a flat unleavened cake. If there is no thermometer at hand, then the most proven method is body temperature water, that is, the existing difference is practically not noticeable.
When the yeast dissolves, add a glass of sifted flour to the liquid and mix. Leave the mixture in a warm place for ten minutes, and when yeast is activated, continue kneading. How to find out that yeast works? Very simple: the mass will foam, become covered with bubbles and increase in volume. Then add the oil, vinegar, fill in the remaining flour and knead the dough.
Work with the test
Further, following the recipe “Bread in the Oven”, carefully knead the yeast dough on the table, actively working with your hands in different directions, giving the dough elasticity and softness. In the old days they said: “You need to put your soul into bread” and they were right, because when you try, you will get it. Yeast dough adores when it is kneaded for at least ten minutes, then the baked according to the recipe bread in the oven will become airy, soft and unforgettably delicious.
When the dough becomes perfectly plastic, place it in a large bowl or pan and cover with a towel, you can also close it with cling film, creating a greenhouse effect. We put the dishes with the dough as close to the heat source as possible: a central heating battery, a fireplace or just leave it in the kitchen, where it is always warm from a working stove. The dough should increase in size at least twice, it takes an average of one and a half hours, but if the room is hot, then faster.
Proofing and baking products
Put the dough on the table, slightly greased with vegetable oil, and knead a little. Next, we divide it into two equal parts and form the bread: if there is a form for bread-brick or round, then grease it with oil and place the dough in it, filling the form 2/3 of the total volume.
If there are no shapes, then we simply form a round or oval-shaped loaf with a height of not more than eight centimeters. Move them to a baking sheet and leave it warm for another twenty minutes so that the dough comes up again. Then we send it to the oven warmed up to 180 degrees and bake until cooked for forty minutes.
Rye bread recipe
This recipe (with photo) of bread in the oven is prepared on the basis of a starter culture, which must be prepared in advance, but thanks to it, bread without yeast still turns out to be light, soft, and thanks to rye flour - fragrant and very useful. Ingredients for the dough:
- 4 tbsp. spoons of finished sourdough;
- 350 ml of drinking water;
- 1 tbsp. a spoonful of sugar;
- 1 teaspoon of salt;
- 600 grams of rye flour.
To prepare the sourdough, you need to take four tablespoons of warm water and rye flour, mix in a bowl and leave warm for two days. It is better to cover it with a cloth so that the mass does not become airy, but you should not do this with a film - air molecules should still get a little into the dough. After time, add two more tablespoons of water and flour to the mass, mix and wait another day. Now the basis for the bread - the sourdough is ready.
How to knead the dough with sourdough?
Place the starter, salt and sugar in warm water, mix and add flour a little. Knead the dough, kneading it in the traditional way: for a long time on a table slightly oiled. Then form a lump and place it in a suitable dish, covering it with a towel, it should breathe a little and get stronger.
After half an hour, mix lightly and place in a bread pan or a regular pie (detachable, silicone). Leave in it for two to three hours to proof, and then place in the oven. The bread recipe, as you can see, turned out to be simple, most of the time and expectation is spent on preparing the yeast. Rye bread is baked at a temperature of 200 degrees for about half an hour.
Simple yeast-free bread
This recipe for homemade bread in the oven will appeal to all opponents of yeast bread, which, according to some researchers, provokes intestinal diseases, disturbance of microflora in it and other unpleasant things. Therefore, most vegetarians and people who follow a healthy diet prefer this type of bread, as well as those who already have abnormalities in the digestive system. Of course, one could be content with fresh cakes fried in a pan or Armenian lavash, but why not bake bread in the oven? The recipe is based on kefir: mix 600 grams of this product with 1 teaspoon of soda, add a tablespoon of granulated sugar and salt and mix.
Separately sift twice the flour (750 grams), enriching it with oxygen molecules, which will make the baking more loose, airy. Slightly adding it to kefir, knead the dough and knead it carefully on a table sprinkled with flour. Then cover the dough with a towel and leave it for about forty minutes, and then lightly mix, form a round bread and place it on a baking sheet. With a knife, make two cuts crosswise, dissecting the dough by a third and put in the oven, heated to 220 degrees. After twenty minutes, reduce the heat to 180 and continue baking until cooked, which is usually checked with a wooden stick (match or toothpick). When the bread is ready, remove from the oven and wrap in a clean towel, then it will become soft and will retain freshness for a long time.