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Homemade white bread in the oven recipes. Bake bread at home in the oven easy recipe




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Culinary Etude 24.01.2018

Homemade bread - the sound of these words is magical! It seems that a magical aroma penetrates your nose, and you feel how a hand squeezes an elastic loaf and brings it to your face. Such bread was not cut, but must be broken into pieces.

The familiar word "hunk" comes from the word "break". The hands of the baker put a soul into the bread that cannot be hurt with a knife. Everyone can make bread at home. Even in an ordinary, antediluvian, Soviet-style oven without numerous functions, you can bake a real masterpiece with a crispy crust. Let's check?

Dear readers of Irina's blog, I have been baking homemade bread for many years. In summer - in a small stove that lives in the yard, and in winter - in the oven. Do you think that baking good bread at home is very difficult? Now I will give you recipes with photos that will convince you otherwise!

In the early nineties, I worked in a bakery for my husband's uncle. It was a small bakery built back in the thirties by my uncle's father. Two hundred kilograms of bread came out of the vaulted oven every day.

Uncle Vasya kneaded the dough with his hands, and I molded the bread. It was very hard work. I once joked that they would invent such bread that does not need to be kneaded at all. Many years have passed, and such bread appeared! It is called "bread without kneading".

How to bake rye bread in the oven at home. Recipe with step by step photos

We will bake this loaf from a mixture of rye and wheat flour. Beginners in baking should not immediately start baking bread at home from 100% rye flour - it's really difficult.

Purely rye homemade bread, like the pre-war Borodino bread, should be baked only on sourdough. I recommend that you first master simple recipes, and then take on more complex ones.

For beginners, I advise you to start learning baking with bread without kneading. It was invented by American baker Jim Lahey. A few years later, the recipe made a splash.

The New York Times gastronomy columnist Mark Bittman, under the name "The Great Bread", introduced the amazing bread to the pages of a respectable and authoritative publication after attending a baking master class.

Bittman, who had seen quite a few gastronomic miracles in his lifetime, was struck by the fact that with the help of ordinary household kitchen utensils, without special equipment and equipment, spending a meager amount of physical strength, you can get fantastic quality bread with a thin crispy crust and a magnificent crumb.

The secret lies in the fact that with a long proofing and a sufficiently high humidity, gluten develops perfectly, on which the test conditions depend. And the conditions under the lid of the cast-iron pan, in which baking is usually done, provide optimal conditions for obtaining the famous crust. That's all!

The most famous bread recipe in the oven

I am pleased to present you the most famous recipe for bread in the oven.
We will start the dough with dry yeast, but you can also use ordinary “wet” yeast. In the text, the word "pulish" denotes a thick dough.

Poolish Ingredients

  • 180 g peeled rye flour;
  • 180 ml water (25°C);
  • One gram (0.25 teaspoon) dry yeast.

Dough Ingredients

  • the whole poolish;
  • 420 g wheat flour;
  • 250 ml of water (18-20°C);
  • Four tablespoons of fermented rye malt;
  • Five tablespoons of boiling water (malt is brewed with it);
  • 15 g of sugar;
  • 14-16 g of salt.

First you need to make a thick dough. Pour hot water into a mug, add yeast.

Pour the water with yeast into the sifted rye flour, placed in a bowl with a capacity of about half a liter, mix well with a fork, put in a plastic bag for 180 minutes to rise. Ready pullish in the photo.

Sift wheat flour (I use a plastic container with a capacity of three liters), put in it all the dough, brewed malt, salt, sugar, pour in water.

Stir, grind as it should with your fingers until a mass of uniform color is obtained.

The dough will turn out sticky and watery - that's right. Do not add any flour!

After half an hour, use a spatula to fold the dough into an envelope.

Close the container with a lid. Fermentation will take place for twelve hours at a temperature of 22-23°C.

After twelve hours, the dough will almost reach the “ceiling”, it will become “bubbly”. Now you need to dump it on the table, thickly sprinkled with rye bran, wheat or rye flour.

Fold into an envelope with a spatula.

Load into a wicker basket or any suitable container (after placing a clean cloth in it, on which flour or bran is generously sprinkled).

The seam should look up. In other recipes, the opposite recommendation is found. Try this and that. Choose whichever is more convenient for you.

To be sure, pour a little flour on top, wrap the edges of the towel. Allow proofing at 22-23°C for ninety minutes. Pictured is the risen dough.

Turn on the oven, heat up to 200°C. Twenty minutes before sending the bread for baking, place a container with a lid in the oven. Best of all - a massive cast iron pan. My business does not have this luxury. I took advantage of a battered enameled leaky "pensioner".

After twenty minutes, remove the dishes from the oven, open the lid, dump out the risen dough.

Replace the lid, return the mold to the oven.

Bake fifty minutes. Recalling that each oven has its own character, which you need to adapt to. You may need more time to bake the loaf.

We take out the finished product from the oven, wrap it in a towel, let it cool completely. You can eat homemade rye bread in three to four hours, otherwise it will seem damp. In the photo - the product in the context.

Wheat bread at home. Simple, tried and tested recipe

This is a recipe for wheat bread without kneading. I offer exactly it, as the simplest, tested many times. See what a cute homemade bread in the photo.

You always want to return to it, it captivates with its ease of implementation, a minimum amount of yeast, a delicate, porous crumb and excellent taste. I will keep silent about the aroma - you will add a lot of superlative epithets yourself!

Dough Ingredients

  • 250 g wheat flour;
  • 90 ml warm (30°C) water;
  • 60 ml yeast water;
  • 4 g salt.

Yeast Water Ingredients

  • 200 ml warm (30°C) water;
  • 1/4 teaspoon dry yeast.

Dough Ingredients

  • All dough;
  • 250 g flour;
  • 180 ml of water;
  • 1/4 teaspoon dry yeast;
  • 4 g sugar;
  • 4 g salt.

How to bake in the oven

Let's make yeast water. To do this, dissolve a quarter teaspoon of yeast in water. We pour out the 60 ml we need from the resulting liquid. This can be done with a beaker or a regular disposable syringe. We don't need the rest of the water.

Mix all the components of the dough in a bowl with a capacity of about one and a half liters. We will send in a plastic bag for twelve hours. Ambient temperature - 22-23 ° С.

Sift the flour into a deep container, add salt, sugar, yeast, water, all the dough, mix with your hands, eliminating lumps. I put the container in a plastic bag.

After fifty minutes, fold the dough into an envelope using a conventional plastic paint spatula, leave to ferment for another 1 hour and 20 minutes.

Cover the table generously with flour through a sieve, tip the liquid dough that has come up into it, shape the bread, put it on a sprinkled linen towel put in a bowl with a diameter of about 24-26 cm, sprinkle with flour on top, cover. Let proof in heat for 90 minutes.

Bake just like rye bread in the oven, only 40 minutes. Remove from the oven, wrap in a towel, cool by placing on a wire rack.

Here you can clearly see the process of preparing a similar product. The video is in English, but everything is clear.

Recipe for yeast-free bread at home

Sometimes homemade sourdough bread is called "yeast-free". This is not entirely correct, since sourdough, in addition to lactic acid bacteria, also contains yeast. Only you brought them out yourself, and did not buy them in the store.

I want to introduce you to yeast-free bread - we will bake it on soda. Soda country bread is very popular in Ireland. For beginners in baking - a real find!

Yeast-free homemade bread turns out fragrant, somehow very homely, rustic. From him emanates comfort and warmth of his native home. It stays fresh for no more than a day. Then it is better to make toast or toast with an egg from it. But usually he does not live up to the second day of his life.

I am giving you a simple Irish bread recipe without yeast in an almost authentic version. Cooking it at home is not at all difficult. I'll be glad if you like it!

Ingredients

  • 385 g of premium wheat flour;
  • 135 g whole wheat;
  • 320 ml of buttermilk, whey or kefir;
  • One teaspoon of soda.

How to bake

Mix the sifted flour with salt, soda. Make a “well”, gradually pour liquid into it, knead a pliable, sticky dough, dump it on a table dusted with flour.

Knead, without fanaticism, roll into a ball. At the top, make cuts "crosswise", 1-2 centimeters deep.

Bake in the oven at 200 ° C for half an hour - forty minutes. Readiness to check with a toothpick - it should come out of the thickest part of the loaf dry.

Wrap the finished homemade bread in a clean cloth, cool.

Yeast-free bread at home on hop sourdough

I have already said that any homemade sourdough bread is only conditionally “yeast-free”. Any sourdough contains yeast grown by you. But there are no "store" in it - it's true.

Ingredients

  • 420 g flour;
  • 280 ml of water;
  • Two teaspoons of liquid honey;
  • 5 tablespoons of hop starter;
  • One heaping teaspoon of salt;
  • Vegetable oil.

How to bake

Pour 120 ml of lukewarm (30 ° C) water into a bowl, put sourdough, honey, a couple of tablespoons of flour into it, stir. It will turn out a mass of sour cream density - “fed” sourdough or dough. It should “come to life”, “bubble” after about 120 minutes of being warm.

Add the remaining sifted flour, warm (30 ° C) water, knead a soft, moist dough. The mass will be quite lumpy at first - that's okay.

Moisten your hands with vegetable oil, knead until smooth, cover the bowl with a film, leave to ferment at a temperature of 22-23 ° C for 14-16 hours.

We form a loaf and bake in the same way as homemade rye and wheat bread without kneading. In time, the baking process in the oven takes approximately 50-60 minutes. Hop bread is placed for proofing not only in a round, but also in an oblong shape. In this case, it is convenient to bake it in a cast iron goose.

Sourdough for homemade hop bread

Ingredients

  • 500 ml of water;
  • A glass (250 ml) of dry hop cones;
  • 1 dessert spoon of honey or sugar;
  • 60 g flour.

How to cook

Pour a glass of hops into boiling water (cones are well tamped in a glass). Cook over low heat until the water is reduced by half. Strain, squeeze out the hops. Leave in a warm place overnight or for 8 hours.

Put honey or sugar, flour, stir, leave for 36-48 hours in a warm place. When the volume of the starter doubles, it “bubbles” properly and begins to fall off, then we can talk about its readiness. We put the ripened homemade sourdough in the refrigerator for storage.

Here is a video where you can see how to make homemade sourdough bread from fresh hop cones.

Borodino bread at home according to a 1940 recipe

To bake delicious homemade Borodino bread in the oven, you need to prepare a sourdough for rye bread and perform a number of technological operations that are quite complicated for a beginner. The proposed video shows in great detail and accurately how to bake real Borodino hearth bread at home according to the 1940 recipe.

Dear readers of Irina's blog! I hope that my simple recipes for homemade bread will instill in you the desire to bake a fragrant loaf for the joy of all households. If you have any questions - write them in the comments to this article - I will definitely answer everyone.

See you soon!
With sincere wishes for good health and good luck.
Irina Rybchanskaya, blog author Essay of a culinary amateur

Dear friends, January 27 marks the Day of the complete lifting of the blockade of Leningrad. The happiest period of my life - student life - is connected with the great CITY. The romance about Leningrad performed by the brilliant Andrei Mironov, I hope, will evoke in you the same feelings as in me - pure tears of love and admiration for courage and fortitude.

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11 comments

Store-bought bread will never be tastier than homemade - it is not so fragrant, soft, and a day after purchase it becomes completely stale so that it can be safely thrown away.

But most women do not know how to bake loaves at home, although there is, in fact, nothing difficult in this. In addition, you can always add spices, cheese or sausage to bread cooked in your own oven to give it a special taste.

This article provides affordable easy bread recipes in the oven at home and some tips to help you bake a delicious loaf the first time. A novice hostess can bake not only wheat loaves, but also:

In addition, there is a cooking method without the use of yeast, which will also be discussed below.

Step by step recipes for delicious homemade bread in the oven

In the beginning, it should be noted that for the preparation of this kind of baking, it is always necessary to purchase high-quality flour. In addition, the yeast used should always be as fresh as possible. If these two points are observed, you can get soft and tasty bread.

Simple by leaps and bounds

The first recipe is dedicated to a simple bread, but very soft and airy. The aroma from its baking will pleasantly spread throughout the kitchen. This recipe can be called a "template" for baking simple homemade bread.

The consistency of the dough should ideally resemble heavy cream. 1.5 kg should give just such a result, but if this is not enough, then there is nothing wrong with adding a little more.

  • Flour - 1.5 kg;
  • Salt - 2 tsp. spoons;
  • Yeast - 1 table. a spoon;
  • Water - 1 l.

Sift flour, then add butter and salt. It will be most convenient to take a large bowl for this procedure.

Yeast is preliminarily placed in heated water, and when it becomes liquid enough, it must be poured into a bowl of flour. Now all the ingredients are thoroughly mixed for a quarter of an hour.

After an hour and a half, the kneading procedure is repeated, then the dough needs to be given a few more hours (ideally - 180 minutes) in order for it to infuse. During kneading, the mass must be pressed down and carbon dioxide will come out of it.

The dough is distributed into bread pans, if there are none, then neat loaves can be manually formed.

For another hour, the mass should be infused in the form, and after that it is time to bake - the bread forms are placed in the oven preheated to 180 degrees for an hour.

This is a recipe for the most ordinary, but really tasty bread, in which you can add cheese if you wish. To do this, the easiest way is to rub it on a still warm loaf.

We offer you to watch the video so that you can see all the stages of making such simple bread at home:

Useful rye

Rye bread is considered more dietary. To cook it at home in the oven you need:

  • Flour (rye and wheat) - 1 kg each;
  • Yeast (it is better to use dry) - 1 table. a spoon;
  • Water - 1.5 l;
  • Sugar - half a table. spoons;
  • Salt - 2 tsp. spoons;
  • Sunflower oil. - 1 table. a spoon.

Baking rye bread at home in the oven is practically no different from the first recipe.

Water must be heated to room temperature, then pour it with yeast, previously mixed in one container with sugar.

After let it brew for a quarter of an hour.

Sift both types of flour and place in a suitable bowl.

Add a little oil (vegetable) and a couple of pinches of salt.

Gradually start pouring in water with yeast, while stirring.

Knead the mass and let it brew for 1 hour in a warm and dry place, while covering the container with a towel (can be placed in a plastic bag).

Lubricate the form for future loaves with oil, place the dough there and leave for 30-40 minutes, covering with a special film for baking.

At this time, let the oven heat up.

Bake bread at 200 degrees for 40-50 minutes.

For a spicy taste, one head of garlic is sometimes added to rye products.

Without yeast on kefir

This is a budget recipe for making loaves with a crispy crust and amazing flavor. For him you will need:

  • 300 grams of flour (wheat);
  • 1 teaspoon a spoonful of soda;
  • 200 milliliters of kefir (you can measure with a glass);
  • 1 teaspoon a spoonful of salt.

The consistency of the dough should be about the same as in the manufacture of pancakes. First you need to mix together all the dry ingredients of the recipe, that is, flour, salt and soda. After that, kefir is already added.

What happened, stir with a spoon, and then carefully knead with your hands for ten to fifteen minutes. The mass sticks strongly to the hands, but you can’t add flour during the cooking process, but you can grease it with oil.

Heat the oven to a temperature of 200 degrees, place the dough in a baking dish, pre-lubricated it too. Such bread is baked on average from 40 to 50 minutes. It is best to check readiness with a thin wooden stick.

Borodinsky

Borodino loaves are very healthy and have a piquant taste. Cooking such bread at home in the oven requires the use of the following products:

  • Rye flour - 3.5 cups;
  • Wheat flour - 2 cups;
  • Yeast - 2.5 tsp. spoons (better take dry ones);
  • Sugar - 3 table. spoons;
  • Sunflower oil - 1 table. a spoon;
  • Salt - 2 tsp. spoons;
  • Ground coriander - 1 table. a spoon;
  • Natural cocoa - 3 table. spoons;
  • Water.

The consistency of the dough should be liquid, like sour cream. To achieve this, rye flour (1.5 cups) must be mixed with water at room temperature.

Then add yeast (half a teaspoon) and sugar (1.5 tablespoons) to the resulting mass. Since Borodino bread requires sourdough, after completing these steps, the bowl of dough should be placed in a dry and warm place for 2-3 days.

Wheat flour must be sifted and mixed with the remnants of rye in a deep bowl. Then gradually add boiled water.

Add the remaining sugar, yeast, cocoa, a pinch of salt, coriander, butter and a tablespoon of pre-prepared sourdough. Whisk all ingredients thoroughly for 10 minutes.

Put in a mold, cover it with a clean towel and wait about two hours, allowing the future loaf to brew. At 180 degrees in the oven, Borodino bread is baked for half an hour.

Dark bread is served with all soups, it will be especially tasty with borscht and cabbage soup.

By the way, each housewife prepares Borodino bread in her own way and it is very difficult to find the same standard recipe for its preparation. You can only choose the most suitable for yourself.

Therefore, we suggest watching another video recipe. Perhaps you will like it more.

Baking bread in an electric oven at home

For an electric oven, you can use any of the recipes that were listed above. Several important rules must be followed:

  1. To prevent the bread from burning from below, it must be placed on a baking sheet, previously sprinkled with coarse salt. Dampened paper or special foil will help protect the loaf from burning the top;
  2. The classic baking temperature in an electric oven for products of this type is 180-200 degrees. This rule applies to the intermediate level;
  3. If you splash boiling water on the bottom of the oven, the dough will rise correctly. For this purpose, you can still use a bowl of boiling water set before baking.

Having learned how to bake bread, you can safely take up the preparation of various pastries: pies, pies, cakes and any other. Start with pies! French Quiche: open pie recipes. All the neighbors will come running to you to find out what smells so delicious!

Sometimes it happens that you want something tasty, but you are too lazy to go to the store. Then we start improvising. Surely the recipe for sweet baked apples in the oven, described here, appeared that way.

Love mushrooms? Yes, it's rare to find people who don't like them. There are many ways to cook them. For example, mushroom sauce. Various recipes are described here. All gourmets are delighted with them!

So, as a result, you can take some really useful tips that are especially useful for novice housewives:

  1. The easiest way to check the readiness of bread is with a wooden stick. As an alternative solution, you can use a regular match. If, after piercing the loaf, there is no dough left on the stick, then the pastry is ready;
  2. You can add various ingredients on your own, having previously tested the initial recipe and achieved the correct result. Otherwise, it may not come out very tasty;
  3. During kneading, the dough needs to be pressed down a little, so carbon dioxide comes out of it;
  4. You can replace yeast with ordinary kefir - cheap and tasty;
  5. It is important to use only high-quality and fresh ingredients, especially flour. If you neglect the freshness of products for making bread, then it will not turn out to be the most successful;
  6. In order for the yeast to rise faster, the dough must be placed in a warm place. You can even additionally cover the container with the dough with a warm towel or any other thing suitable for this.

If you follow all these rules, then you can cook really tasty and lush bread in the oven at home.

Love to cook homemade cakes? Try to create your own loaf of bread! A piece of fragrant fresh bread will always come in handy for sandwiches for breakfast or an afternoon snack. So, now we will learn how to bake homemade bread in the oven and get acquainted with the most affordable recipes for homemade bread with and without yeast, wheat and rye.

Which raw material to choose?

Of course, only good quality. This rule applies not only to the main components, but also to additional ones.

Additional components for the test

As an enrichment of bread with healthy ingredients, take according to your taste:

  • chopped vegetables (zucchini, pumpkin, carrots, onions, a variety of fresh chopped greens);
  • spices and seasonings (dry spicy greens, cardamom, turmeric, cinnamon, nutmeg, ginger, coriander, cloves, allspice, cayenne pepper (optional), mustard);
  • seeds (sesame, sunflower, fennel, cumin, dill);
  • whole or ground nuts, crumbs can be large or small (almonds, peeled with boiling water, walnuts or pecans, peanuts, Brazilian, hazelnuts or pistachios);
  • add sesame, linseed, olive or corn vegetable oil as fat to the dough;
  • a little alcohol, just a couple of drops are enough for 1 kg of dough (white table wine, rum, cognac), if you decide to add cognac, be prepared that the bread crumb will turn a little grayish.

These flavoring and aromatic products are added both to the dough during kneading and when shaping the product. It is also possible to spread seeds or pieces of fruit on the top surface before placing the dough in the proofer (rise the dough in a warm place before the actual bread at home (in the oven) will be original and individual with any of the above additions.

homemade bread recipe

So, we are preparing quick bread in the oven. The recipe is quite simple, but it is recommended to strictly follow the recipe so that the yeast in the dough starts to "work" in time and the finished bread comes out fluffy and soft.

Products for the recipe:

  • milk - 250 ml, or a mixture of powdered milk and water - 2 tbsp. l. on a glass;
  • wheat flour (highest grade) - 500 g;
  • or C0) - 1 pc.;
  • salt - 1/2 tsp;
  • granulated sugar - 1 tsp;
  • fast-acting dry yeast - 2 tsp;
  • vegetable oil - 7 tbsp. l.

It should be noted that instead of milk, it is quite possible to add plain water or cream of any fat content to the recipe.

  1. Take a pot with a volume of 2-3 liters. Pour milk and 5 tbsp. l. vegetable oil. Also add sugar and salt. Place the stove over moderate heat and heat to dissolve the sugar and salt. But the mixture should not be too hot, let alone boil.
  2. Then take the pan off the stove and add the egg. Stir and add yeast and a few tablespoons of wheat flour. Stir again and cover the pan with a lid. Let it brew for 30 minutes.
  3. Then sift the remaining flour directly onto the table (or into a wide bowl). Make a well in the center and pour the starter from the pot into it. Knead the dough quickly with your hands. Make sure that the lump is uniform in consistency.
  4. Then put the lump in a clean bowl and cover with a napkin. Leave in a warm, draft-free place. After half an hour, the dough will begin to rise, you need to knead it a little with your hands, that is, lower it. The next time it rises, do the same.
  5. In the meantime, prepare the bread pan - well coat all the inner surfaces with oil.
  6. When the dough has risen again, take it out of the bowl and put it into the mold. Lubricate the top with liquid oil. Now you can enter some additional ingredient (see above - "Additional components for the test").
  7. Place the proofing dish in a warm place for 15-20 minutes. The quality of the finished bread depends in part on how the dough rises now.
  8. Then place the mold in the oven at 200°C for 40 minutes.
  9. After baking, gently shake the loaves out of the mold and place on a wire rack to cool naturally for 4-6 hours. Only after that the loaf is recommended to be eaten.

Very important! Yeast bread in the oven will not work without proofing before baking!

Yeast - which one to choose and what is the difference?

Should I take dry or fresh yeast? What is the difference between bread baked with one of these two ingredients? Nothing at all. Bread in the oven with dry yeast is no different from bread made with a fresh counterpart.

There is only a difference in consistency and appearance of the two types of yeast. Also in the conditions and shelf life. Dry yeast is stored longer, the best conditions for them are sealed packaging. But fresh yeast needs air, but does not store them for long. In some cases, fresh yeast may be frozen, but only for a short time.

Dry and fresh yeast are interchangeable in any recipe - one tablespoon of dry yeast per 25 g of fresh.

Bread without yeast in the oven

This is a dietary and low-calorie version of home-baked bread. This bread at home in the oven is cooked partly like a rye loaf. But according to the same recipe, you can bake and - just replace the rye flour with wheat.

Products for the recipe:

  • kefir (ryazhenka, curdled milk or reverse) - 1 tbsp.;
  • - 1/2 tsp;
  • rye flour - 2 tbsp.;
  • wheat flour (highest grade) - 1 tbsp.;
  • brazil nuts - 6-7 pcs.;
  • salt - 1 tsp;
  • yellow raisins - 30 g;
  • chicken egg - 1 pc. or 4 pcs. quail eggs;
  • granulated sugar - 1 tbsp. l.;
  • vegetable oil - 1/2 tbsp.

Quick bread in the oven - recipe:

  1. To begin, sift all the flour into one bowl. Rye flour does not have strong sticky qualities, so premium wheat flour is added to it.
  2. Rinse the brazil nuts and toast them in a dry frying pan. Let cool and chop with a knife on a cutting board.
  3. Rinse raisins in warm water.
  4. Add an egg, 80 g of vegetable oil to kefir. Salt and sweeten. Whisk well. Add nuts and raisins. Pour in half the flour. Knead so that the structure of the mass is homogeneous. Then add the remaining flour and knead the dough with your hands until it becomes an elastic and soft lump. Try not to knead for a long time so that the dough is not tight.
  5. Set the dough aside in a bowl or bag for 30 minutes.
  6. Turn on the oven to the standard temperature for this type of dough, 180-200 ° C.
  7. Prepare It, brush it with oil and lay the dough. Immediately bake for 40-50 minutes.
  8. So, after a while, bread without yeast in the oven is ready. Take it out of the mold and let it cool well.

black bread recipe

Be sure to write down the recipe and try to cook black bread in the oven according to our method.

Products for the recipe:

  • rye flour - 2 tbsp.;
  • filtered water - 1 tbsp.;
  • sourdough for bread - 2 tbsp. l.;
  • flower honey - 2 tsp;
  • vegetable oil - 2 tbsp. l.

Quick bread in the oven - recipe:

  1. Mix all the ingredients and knead the dough. Leave the homogeneous structure of the bun on the table for several hours. Just cover with cling film.
  2. Then move the dough into an oiled form and sprinkle the top of the kolobashka with water. Place in a preheated oven at 200°C. Bake 45 minutes.

In order for black bread at home in the oven to turn out to be of high quality, it is necessary to use sourdough. You can buy it in specialized grocery stores or prepare it yourself.

For rye bread, the sourdough recipe is as follows:

  • mix a glass of rye flour with a glass of sour kefir or yogurt;
  • cover the container (not plastic) with several layers of clean gauze and secure with tape or an elastic band;
  • leave at room temperature for a day;
  • add 50 g of rye flour;
  • stir and leave for a couple of hours to complete the fermentation process;
  • use as directed.

There are many other sourdough recipes for making bread dough. Some of them are based on cereals, others on sour milk. But they have something in common - the finished sourdough must be fermented. To give the dough a slight alcohol flavor - only such a base is considered the best for making koloboks of bread.

How to make cooking faster?

Less baking volume makes the cooking process faster.

Benign yeast rises quickly and speeds up cooking. For beginner housewives, it is better to try baking bread in the oven with dry yeast - such recipes are the simplest.

Process automation. That is, use electric assistant cars. For example:

  • grind additional components (seeds, nuts) in a blender or coffee grinder, and not by hand;
  • mix the dough with special kitchen mixers (they look like a table blender with a bowl);
  • use a slow cooker or bread maker to bake bread.

What is a bread maker and how does it work?

A bread maker is a desktop bread machine for use in a domestic kitchen. Its advantage is that you do not need to knead the dough, monitor its rise, proofing or baking. The machine will do everything itself. You need to add all the ingredients from the recipe for making bread to the bucket of the bread machine.

A very important rule! First, pour some vegetable oil on the mixing tool of the machine.

Further, you should adhere to the recommended requirements of a bread machine of a certain model. Basically, all bread machines work according to this principle - pour in a warm base liquid for the dough, lay in the rest of the ingredients, add yeast at the end. Close the lid of the unit and turn on the main program of work - it usually lasts three hours. During this time, the machine will mix all the ingredients, knead the dough, wait for it to rise and proof, start baking the dough and make soft bread. The hostess will only have to cool it on the wire rack.

Cooking bread in a slow cooker

Baking bread in a slow cooker is almost no different from recipes using the oven. The dough is prepared from the same ingredients and according to the same principles. But the baking process is slightly different:

  • put the dough in the multicooker bowl;
  • turn on the baking mode for one hour;
  • then turn the loaf over to the other side;
  • turn on the same mode for another 30 minutes.

Fragrant homemade bread is ready. Enjoy your meal!

Store-bought bread will never be tastier than homemade - it is not so fragrant, soft, and a day after purchase it becomes completely stale so that it can be safely thrown away.

But most women do not know how to bake loaves at home, although there is, in fact, nothing difficult in this. In addition, you can always add spices, cheese or sausage to bread cooked in your own oven to give it a special taste.

This article provides affordable easy bread recipes in the oven at home and some tips to help you bake a delicious loaf the first time. A novice hostess can bake not only wheat loaves, but also:

  • Rye bread;
  • Borodinsky;
  • With additives.

In addition, there is a cooking method without the use of yeast, which will also be discussed below.

Step by step recipes for delicious homemade bread in the oven

In the beginning, it should be noted that for the preparation of this kind of baking, it is always necessary to purchase high-quality flour. In addition, the yeast used should always be as fresh as possible. If these two points are observed, you can get soft and tasty bread.

Simple by leaps and bounds

The first recipe is dedicated to a simple bread, but very soft and airy. The aroma from its baking will pleasantly spread throughout the kitchen. This recipe can be called a "template" for baking simple homemade bread.

The consistency of the dough should ideally resemble heavy cream. 1.5 kg should give just such a result, but if this is not enough, then there is nothing wrong with adding a little more.

Sift flour, then add butter and salt. It will be most convenient to take a large bowl for this procedure.

Yeast is preliminarily placed in heated water, and when it becomes liquid enough, it must be poured into a bowl of flour. Now all the ingredients are thoroughly mixed for a quarter of an hour.

After an hour and a half, the kneading procedure is repeated, then the dough needs to be given a few more hours (ideally - 180 minutes) in order for it to infuse. During kneading, the mass must be pressed down and carbon dioxide will come out of it.

The dough is distributed into bread pans, if there are none, then neat loaves can be manually formed.

For another hour, the mass should be infused in the form, and after that it is time to bake - the bread forms are placed in the oven preheated to 180 degrees for an hour.

This is a recipe for the most ordinary, but really tasty bread, in which you can add cheese if you wish. To do this, the easiest way is to rub it on a still warm loaf.

We offer you to watch the video so that you can see all the stages of making such simple bread at home:

Useful rye

Rye bread is considered more dietary. To cook it at home in the oven you need:

  • Flour (rye and wheat) - 1 kg each;
  • Yeast (it is better to use dry) - 1 table. a spoon;
  • Water - 1.5 l;
  • Sugar - half a table. spoons;
  • Salt - 2 tsp. spoons;
  • Sunflower oil. - 1 table. a spoon.

Baking rye bread at home in the oven is practically no different from the first recipe.

Water must be heated to room temperature, then pour it with yeast, previously mixed in one container with sugar.

After let it brew for a quarter of an hour.

Sift both types of flour and place in a suitable bowl.

Add a little oil (vegetable) and a couple of pinches of salt.

Gradually start pouring in water with yeast, while stirring.

Knead the mass and let it brew for 1 hour in a warm and dry place, while covering the container with a towel (can be placed in a plastic bag).

Lubricate the form for future loaves with oil, place the dough there and leave for 30-40 minutes, covering with a special film for baking.

At this time, let the oven heat up.

Bake bread at 200 degrees for 40-50 minutes.

For a spicy taste, one head of garlic is sometimes added to rye products.

Without yeast on kefir

This is a budget recipe for making loaves with a crispy crust and amazing flavor. For him you will need:

  • 300 grams of flour (wheat);
  • 1 teaspoon a spoonful of soda;
  • 200 milliliters of kefir (you can measure with a glass);
  • 1 teaspoon a spoonful of salt.

The consistency of the dough should be about the same as in the manufacture of pancakes. First you need to mix together all the dry ingredients of the recipe, that is, flour, salt and soda. After that, kefir is already added.

What happened, stir with a spoon, and then carefully knead with your hands for ten to fifteen minutes. The mass sticks strongly to the hands, but you can’t add flour during the cooking process, but you can grease it with oil.

Heat the oven to a temperature of 200 degrees, place the dough in a baking dish, pre-lubricated it too. Such bread is baked on average from 40 to 50 minutes. It is best to check readiness with a thin wooden stick.

Borodinsky

Borodino loaves are very healthy and have a piquant taste. Cooking such bread at home in the oven requires the use of the following products:

  • Rye flour - 3.5 cups;
  • Wheat flour - 2 cups;
  • Yeast - 2.5 tsp. spoons (better take dry ones);
  • Sugar - 3 table. spoons;
  • Sunflower oil - 1 table. a spoon;
  • Salt - 2 tsp. spoons;
  • Ground coriander - 1 table. a spoon;
  • Natural cocoa - 3 table. spoons;
  • Water.

The consistency of the dough should be liquid, like sour cream. To achieve this, rye flour (1.5 cups) must be mixed with water at room temperature.

Then add yeast (half a teaspoon) and sugar (1.5 tablespoons) to the resulting mass. Since Borodino bread requires sourdough, after completing these steps, the bowl of dough should be placed in a dry and warm place for 2-3 days.

Wheat flour must be sifted and mixed with the remnants of rye in a deep bowl. Then gradually add boiled water.

Add the remaining sugar, yeast, cocoa, a pinch of salt, coriander, butter and a tablespoon of pre-prepared sourdough. Whisk all ingredients thoroughly for 10 minutes.

Put in a mold, cover it with a clean towel and wait about two hours, allowing the future loaf to brew. At 180 degrees in the oven, Borodino bread is baked for half an hour.

Dark bread is served with all soups, it will be especially tasty with borscht and cabbage soup.

By the way, each housewife prepares Borodino bread in her own way and it is very difficult to find the same standard recipe for its preparation. You can only choose the most suitable for yourself.

Therefore, we suggest watching another video recipe. Perhaps you will like it more.

Baking bread in an electric oven at home

For an electric oven, you can use any of the recipes that were listed above. Several important rules must be followed:

  1. To prevent the bread from burning from below, it must be placed on a baking sheet, previously sprinkled with coarse salt. Dampened paper or special foil will help protect the loaf from burning the top;
  2. The classic baking temperature in an electric oven for products of this type is 180-200 degrees. This rule applies to the intermediate level;
  3. If you splash boiling water on the bottom of the oven, the dough will rise correctly. For this purpose, you can still use a bowl of boiling water set before baking.

Having learned how to bake bread, you can safely take up the preparation of various pastries: pies, pies, cakes and any other. Start with pies! All the neighbors will come running to you to find out what smells so delicious!

Sometimes it happens that you want something tasty, but you are too lazy to go to the store. Then we start improvising. Surely the recipe for sweet baked apples in the oven, described, appeared that way.

Love mushrooms? Yes, it's rare to find people who don't like them. There are many ways to cook them. For example, mushroom sauce. various recipes are described. All gourmets are delighted with them!

So, as a result, you can take some really useful tips that are especially useful for novice housewives:

  1. The easiest way to check the readiness of bread is with a wooden stick. As an alternative solution, you can use a regular match. If, after piercing the loaf, there is no dough left on the stick, then the pastry is ready;
  2. You can add various ingredients on your own, having previously tested the initial recipe and achieved the correct result. Otherwise, it may not come out very tasty;
  3. During kneading, the dough needs to be pressed down a little, so carbon dioxide comes out of it;
  4. You can replace yeast with ordinary kefir - cheap and tasty;
  5. It is important to use only high-quality and fresh ingredients, especially flour. If you neglect the freshness of products for making bread, then it will not turn out to be the most successful;
  6. In order for the yeast to rise faster, the dough must be placed in a warm place. You can even additionally cover the container with the dough with a warm towel or any other thing suitable for this.

If you follow all these rules, then you can cook really tasty and lush bread in the oven at home.

Do you want to know how to bake dill garlic bread? If yes, then the following video is for you:

Few women can boast that she is able to cook homemade bread in the oven without outside help.

The simplest option

Nowadays, the hostess has so many assistants in the kitchen that you can cook any dish without much difficulty. You just need to find a recipe, stock up on the necessary products and skillfully use kitchen appliances. And if you try to do something really with your own hands, without resorting to the achievements of science? For example, ordinary homemade bread in the oven. In principle, it is not as difficult as it seems. First you need to prepare the following products: for 0.5 kilograms of wheat flour, 300 milliliters (1.5 cups) of warm water, 15 grams of salt, 10 grams of sugar and dry yeast.

Now you can get to work. For this you need:

  1. In a separate bowl, combine yeast and sugar, pour water and stir well to get a homogeneous mass.
  2. As soon as the mixture begins to foam, add it to the previously sifted flour and immediately knead the dough. It should be pretty cool.
  3. Cover the dough with a clean cloth and leave to mature for a couple of hours. During this time, it will almost double in size.
  4. Put the mass on a cutting board and give it the shape of a familiar loaf, making characteristic notches on top. After that, cover the workpiece again with a cloth and leave for another 2 hours.
  5. Lay the ripened semi-finished product on a baking sheet and send it to the oven, in which the temperature has already reached 210-220 degrees. It will take approximately 30 minutes to bake.

This is how you can easily cook your own homemade bread in the oven.

Simplified version for men

Oddly enough, but some men also like to be in the kitchen. For them, there is an easier way with which you can also bake delicious homemade bread in the oven. The products needed are almost the same: for 3 cups of wheat flour, one teaspoon of coarse salt, 1 ½ cups of water (necessarily warm), a quarter teaspoon of yeast (dry).

In this case, the cooking technology is completely different. Necessary:

  1. Mix all ingredients in a deep bowl. Immediately cover the dishes with cling film and put it in the refrigerator for 12-20 hours.
  2. Sprinkle the table with the same flour, put a slightly fermented dough on it and knead it slightly, folding it in half several times.
  3. Line an ordinary soup pot with a linen towel, put the prepared dough on it and leave it there alone for two hours.
  4. Grease a deep cast-iron frying pan (or pan) from the inside with vegetable oil, and then put the finished semi-finished product into it.
  5. Send the pan to the oven, brought to 230 degrees, and wait 15-20 minutes.

A ready-made fragrant loaf will be a wonderful breakfast for the whole family and pride for a man.

To bake homemade bread in the oven, you can use the most unusual recipes. For example, as initial components, take: a glass (250 milliliters) of water, half a kilogram of flour (necessarily wheat), 1 egg, a tablespoon of dry yeast, one third of a tablespoon of sugar and salt, 2 tablespoons of any vegetable oil and the yolk of another egg .

Cooking method:

  1. Heat the water slightly, and then stir in the sugar, salt, yeast and a tablespoon (30 grams) of flour. Leave the mixture for 10-15 minutes.
  2. Add all other ingredients (except for the yolk) and thoroughly knead a homogeneous dough.
  3. Lubricate a special form with oil, put all the prepared mass into it and let it stand for an hour and a half. During this time, she should rise.
  4. Lubricate the workpiece on top with yolk and send for baking in the oven for 40 minutes. The temperature in the cabinet must first be brought to 180 degrees.

The bread is soft, fluffy and really tasty.

In the spirit of old traditions

It is accepted that bread (if possible) should be rye. This is not necessary at all, but for some reason most people think so. For such a case, there is a great option with which you can easily cook homemade rye bread in the oven. First you need to prepare all the products on the list: wheat and rye flour in a ratio of 2:1 (250 grams: 125 grams), 5 grams of sugar and the same amount of butter, 12 grams of honey, a glass of ordinary warm water, 10 grams of salt and a little malt (half a teaspoon).

Cooking process:

  1. Take part of the water (40 grams) and stir the yeast with sugar in it.
  2. Pour half of the flour into another bowl and pour it with the remaining water.
  3. Cover both containers with a kitchen towel and leave for 0.5 hours.
  4. Put all the ingredients together and knead the dough. This can be done by hand or use a mixer (combine).
  5. Form the mass into a ball, sprinkle with flour, carefully cover with a cloth and leave for an hour to ripen in a warm place.
  6. Bake for 50 minutes in the oven at 220 degrees. If there is airflow in the cabinet, then the temperature can be reduced to 200 degrees.

It turns out wonderful fragrant bread, which tastes no worse than what is sold in the store.

Fast and tasty

Housewives are always looking for recipes that require a minimum of products and time to process them. For example, consider a method that makes it easy to cook the fastest homemade bread in the oven. For three small loaves, you will need 675 grams of flour, 1 ½ cups (375 milliliters) of water heated to 40-45 degrees, 25 grams of sugar and 15 grams of yeast (fresh).

Everything must be done in a certain sequence:

  1. Dilute sugar and yeast with water.
  2. Sift the flour and, gradually adding it to the yeast mixture, prepare the dough. It should be slightly runny.
  3. Roll the resulting mass in the shape of a ball, sprinkle it lightly with flour, cover with a towel and leave in this position for an hour and a half.
  4. After the time has elapsed, lay out the increased dough, carefully divide into 3 blanks, spread them on a baking sheet and put them in the oven for 40 minutes. The temperature must first be brought to 250 degrees.

This bread is perfect for making morning sandwiches.

Unusual way

Many scientists agree that yeast causes significant harm to the human body. They are mainly used to speed up the cooking process. Therefore, for those who want to be healthy, it can be advised to cook homemade yeast-free bread in the oven. To do this, you will need the following foods: 4 cups of wheat flour and the same amount of bran, a glass of vegetable oil, 3 cups of kefir and a teaspoon of baking soda.

Everything is easy to prepare:

  1. Combine flour with soda and bran.
  2. Mix oil with kefir.
  3. Combine ingredients and prepare dough.
  4. Divide the resulting mass into several parts, each of which is rolled up in the form of a bun.
  5. Preheat the oven to 200 degrees.
  6. Place the buns on a baking sheet and send to the oven.
  7. After 20 minutes, they must be taken out, turned over and sent again for final baking.

It turns out bread, which is much healthier than what is sold in the store. In addition, it will help the hostess to grow noticeably in the eyes of her guests.

Delicious homemade bread in the oven can be cooked even faster. To do this, you will need the following set of foods: for 4 ordinary glasses of wheat flour, 160 milliliters of whole milk, 25 grams of sugar, 20 grams of salt, 1 raw egg, 11 grams of yeast (fast acting) and 50 grams of vegetable oil.

The process must be carried out as follows:

  1. Combine yeast with flour.
  2. Then add the remaining ingredients one by one, replace the dough and put it in a warm place for 15 minutes to ripen the gluten.
  3. Roll the mass into a small ball and leave in the same place for another 40 minutes.
  4. Lubricate the form from the inside with vegetable oil, sprinkle with flour a little, put the ripened workpiece into it and put it in the oven at 35 degrees.
  5. As soon as the dough has almost doubled in size, raise the temperature to 180 degrees and continue to bake for another 35 minutes.

The most delicate white bread with milk compares favorably with that cooked with water. It is much tastier, softer and more aromatic.