It is no secret that bread from the store is inferior in all respects to homemade bread - it is not soft enough and fragrant, stale quickly, it contains many additives, which, as you know, do not add health to anyone. Novice housewives often ask questions on the nuances of baking bread in the home kitchen on the forums.
At home, the most important product of our table can be baked in a bread machine, slow cooker or conventional oven. There is also such an option as a Russian stove, but it is very rare. There is nothing particularly complicated in the process itself. Many are happy that in a product prepared in their own oven, you can always add spices, sausage, cheese, vegetables, etc. to your taste. There are a huge number of ways to bake homemade bread. Mistresses are happy to share their knowledge and experience on specialized sites. In our article we will talk about how to cook bread in milk in the oven.
For novice bakers
The first bread recipe used for baking in the oven at home should not be complicated and require any special skills. Indeed, on how successful the first experiment will be, it depends on whether there will ever be a desire to again do baking on one's own.
The following recipe for bread in milk in the oven is very simple and not tiring. It is perfect for those who are just starting to master the art of baking. Mention of a careful selection of the recipe for the first baking was made here for a reason. A novice needs to take into account the following nuances: firstly, consider exclusively the options for preparing the product on yeast, since they are the simplest. Using dry yeast makes baking especially quick and easy.
Secondly, a beginner should definitely use the recipe for baking bread in the milk oven, since the product turns out to be white and tender, and it will be very pleasant to remember your initiative. Thirdly, for the first experiment, experts recommend using steam, and this is not suitable for any test. In the recipe for baking bread with milk described below, all of these conditions are met.
Ingredients
Use:
- flour - 550 g;
- milk - 300 ml;
- dry yeast - 1.5 tsp;
- sugar - 3 tbsp. spoons
- butter - 3 tbsp. l .;
- salt - 1.5 tsp.
Technology Description
The dough on milk and yeast is prepared as follows:
- Milk is heated at a temperature slightly above room temperature. Yeast is mixed with sugar (1 tbsp.) And a small amount of milk is added to them. Wait until bubbles appear on the surface.
- In warm milk add butter (cream), stir (the butter should completely melt). Pour the yeast mixture.
- Flour (sifted) is mixed with salt and sugar, a mixture of milk with butter and yeast is poured into it and mixed with a wooden spatula. The result should be a mass with a heterogeneous, lumpy consistency.
- Then they begin to vigorously knead the dough. After 5 minutes, the dough should become smooth and uniform. The readiness of the product can be judged by its softness, elasticity and suppleness. Ready dough stops sticking to your hands.
- At the end of the process, air bubbles should appear under the palm of your hand - this is a 100% guarantee that the dough on milk and yeast is well mixed.
- Then it is rolled into a ball and put in a pan greased with oil. It is covered with a dense cloth and put in a warm place for 1-1.5 hours. During this time, it should fit well and increase by 2 times.
- Then the baking process begins. A suitable dough in milk with dry yeast is laid out on a greased table and an oval or oblong loaf is formed from it. Then it is carefully transferred to a baking sheet, previously greased with oil, several incisions (shallow) are made on it with a sharp knife, covered with a towel and left to fit for an hour.
- Before baking, preheat the oven to 200 Β° C. After the bread comes up, about 10 minutes before it is sent to the oven, you need to put a small bowl of water on its bottom.
- White bread is baked in milk in the oven for about half an hour.
The finished product is transferred to the grate and allowed to rest for about 20 minutes.
Another option for cooking βquickβ bread in milk in the oven
Recipe Ingredients:
- 10 g of yeast (dry);
- 0.5 kg of flour (wheat);
- 300 ml of water;
- 0.5 tsp Sahara;
- 1 tbsp. l vegetable sugar;
- 1.5 tsp salt.
From the presented amount of ingredients, 8 servings of bread will be obtained. Energy and nutritional value of 100 g of the finished product:
- calorie content - 217 kcal;
- protein content - 7 g, fat-3 g, carbohydrates - 40 g.
The baking process takes about 2 hours.
Step cooking
Preparing a βquickβ bread in milk in the oven like this:
- Yeast (dry) is evenly mixed with flour. Water heated to 30 Β° C is poured into a deep container, salt and sugar are added, wheat flour with yeast is poured, the dough is kneaded, oil (vegetable) is added. As a result, the consistency of the test should be homogeneous, not stiff. The finished product is left to rise under a towel. Stir it once to release excess air.
- Then form a loaf. Top cuts (transverse) with a sharp knife. Grease a baking sheet with fat, put a loaf on it and leave it to rise for 20 minutes.
- The oven (or oven) is heated, a baking sheet with a loaf placed in it is placed in it. Before baking, the top of the bread is greased with water (this is necessary so that its surface does not crack). After half an hour, subject to a temperature of 200 Β° C, the product will be ready.
Italian bread recipe
This way of baking can be used by lovers of novelty. According to reviews, the Italian bread baked in the oven is truly delicious. Among other advantages, this product does not need to be cut, because its pieces are easily detached from each other. This white bread can be eaten with butter (cream) and cheese, as well as condensed milk and jam. To prepare you will need:
- 450 grams of wheat flour;
- 250 ml of milk;
- 100 grams of butter;
- 1 tbsp. l Sahara;
- 1.5 tsp dry yeast;
- 1 tsp salt.
Cooking steps
Prepare products for the dough. Then they act like this:
- Milk is slightly warmed up. In a convenient container with high sides combine milk (125 ml), yeast, sugar, and flour (100 g). All are mixed. Cover the container with cling film and put in heat for half an hour. After this time, the sponge should increase in volume and become airy and bubbly.
- You can knead the dough in a bread machine. To do this, melt 50 g of butter (cream), slightly cool. Pour dough, milk (remaining) and butter (melted) into a bucket. Then pour flour and salt (remaining). Set the mode of "Kneading test" (it will take time - one and a half hours).
- Kneading can also be done manually. To do this, combine in a deep bowl dough, 125 ml of milk, melted butter and salt. Then pour 350 g of flour and knead the dough. Knead the dough thoroughly. Its consistency should be smooth, uniform and soft. Then the dough is left in a bowl for an hour and a half.
- After it rises, it should be laid out on a silicone mat and carefully kneaded. Next, cover the dough with a towel and leave it on the table for another half hour.
- Finished dough is slightly crushed. Then they roll it out using a rolling pin into a not too thin rectangular layer. Its thickness should be about 5 mm.
- The remaining butter (50 g) is melted. Cut the dough into 16 rectangular pieces. A baking dish is better to use a rectangular one with fairly high sides. Grease it with butter (creamy). Each of the pieces of dough is also dipped in oil. Then they are loosely laid out in a mold and left warm for half an hour.
- After this time, the dough should increase in volume and take its entire shape. Put his oven, heated to 200 Β° C, and bake for about 25 minutes.
Ready Italian bread is removed from the oven, slightly cooled and removed from the mold.
Ovenless Milk Bread
Yeast-free bread is an old invention. Yeast in their modern sense appeared relatively recently. And once bread was baked with sourdough, milk or dairy products, or even without the use of any microorganisms (this is how cakes were made before). Today, mistresses, distrusting industrial yeast, began to recall more and more ancient traditions and learn to bake bread again without using them.
At first glance, it may seem that baking bread without yeast is quite difficult. But still, every housewife can learn this.
How to make sourdough?
The principle of creating a yeast-free dough is quite simple: due to natural processes, its fermentation and growth occur by themselves. The basis of the basics of baking bread without yeast is the preparation of sourdough. It is cooked for about three days. The fourth sourdough can already be used for baking bread. There are many recipes for making leaven, but experienced bakers recommend preparing it in one way for both white and black bread.
First day
In a large bowl pour 1 tbsp. flour (rye), and then pour the same warm water (1 cup). Stir well with a spoon (the leaven should turn out liquid, with a consistency resembling a dough for fritters). A bowl of diluted flour is covered with a damp towel (cotton or linen), covered with a lid (not very tight) and placed in a dark, warm place. The fabric should be washed from time to time under a tap with water and wrung out. This is necessary in order to avoid drying out the top of the sourdough. The tank should stand in warmth and darkness for 24 hours. The ideal temperature is 25-26 Β° C. Ferment should be mixed several times.
On the second day
A small amount (2-3 tbsp.) Of flour and water is added to the existing sourdough - they are fed. The mixture is stirred several times, the towel moistened.
On the third day
On this day, identical actions are performed: the mixture is fed, mixed, moistened with a towel. Small air bubbles should appear on its surface, while the leaven itself acquires a characteristic smell resembling yeast.
On the fourth day
On this day, you can start baking. In addition, on this day a stock of yeast is formed for later. The fact is that it does not need to be cooked every time as soon as the hostess decides to bake homemade yeast-free bread. About 0.5 tbsp. Are separated from the bulk. product, the rest is used for baking. The mixture is poured into a jar or pot, fed and left warm, where it should ferment for about two hours. Then cover the container with a damp cloth (you can use gauze) so that the sourdough can breathe, fix it on top with an elastic band and put in the refrigerator (until the next baking).
If you do not use it, you need to feed the product two times a week. To do this, add 3 tbsp to the bank. l flour and warm water, mix well with a spoon, gauze (or other cloth), which covered the mixture, soaked. Sourdough put in heat for 2 hours. After this time, it can be sent to the refrigerator.
White bread
Having ready sourdough from rye flour, you can cook white (wheat) or black (rye) dough on it. To prepare white (softer and tastier dough you will need:
- milk (can be sour) - 300 ml;
- flour - 600 grams;
- one egg;
- butter - 40 grams;
- sugar - 60-70 grams;
- salt - 0.5-1 tsp;
- vanillin
How to make dough?
Wheat flour dough is prepared in several stages:
1. In a large bowl, put milk (200 ml), a little flour (200 grams), rye sourdough (1 tbsp). All mix well (you can use a whisk), cover with a damp towel, cover with a lid and put in a dark and warm a dark place for about 12-16 hours. The mass should be periodically mixed, as well as moisten the fabric, which is covered with the leaven. You should not be scared if it suddenly seems that the flour has settled on the bottom. The onset of the process is indicated by the appearance of a characteristic odor of fermentation.
2. Then add a little sugar and salt to the sourdough (1 tsp each). The resulting dough is covered with a damp towel and left alone for 1 hour.
3. Then add the remaining ingredients to the dough, knead the dough for 15 minutes. The finished dough is placed in a bowl, covered with a damp cloth and left for another half hour.
How to bake bread?
From the resulting dough you can bake an ordinary white loaf, wicker, as well as rolls or pies. From wheat flour, the yeast-free dough turns out to be as soft as usual, it rises just as well, but its taste is slightly different in characteristic sourness. Important: before placing the products in the oven, they should be covered with a damp cloth or towel and left to fit for 40-50 minutes. Future pastry Future grease with a brush dipped in beaten egg, milk, or sweet water
White bread is baked on a baking sheet, which is pre-lubricated with oil (vegetable) in the oven, heated to 190 Β° C. The surface of the finished product in the baking process should get a beautiful golden color.