A little about homemade bread The bread
, baked at home with its own hands with love and care, will always be tastier and more useful than a loaf bought at the store. In old times, when our grandmothers were young, bread was baked in Russian stoves in villages. Baked dough from the evening, and early in the morning baked round beams for the whole week. It was thought that the girl who turns out the most fragrant and lush bread is a very good hostess. Such a person was willingly taken as wives.
Now this time-consuming process has become much easier. A delicious and scented bun can be baked in the oven right at home. It won’t take long and will cost much less than ready-made bread from the store.
To knead the dough, always use warm, purified water. Yeast in cold water will not start working, the dough will not rise, and the resulting bread will not bake.
The taste of bread, in the preparation of which raw yeast is used, is strikingly different from baking on dry yeast. Such dough rises faster, bulks are curvy and fragrant.
The baking billet should be soft, elastic and do not stick to the hands. Bread can be baked without using yeast, replacing it with soda, milk whey or baking powder.
The most common classic recipes
White wheat bread in the oven
- Flour 1 grade — 400-500 g
- Water — 300 ml
- raw yeast, approximately 15
- 1 tsp sugar and as much salt
- 2-3 tbsp vegetable oil
In a deep container pour flour, vegetable oil, salt, sugar and stir. Separately, yeast pour a small amount of water, gently stir and let them disband for 10-15 minutes.
After that, pour the cooked mixture into the dishes with flour and add the rest of the water. Knead the dough.
Next, put the workpiece in the dishes and cover with a clean cloth or towel. If the hostess got good, fresh yeast, the composition will rise quickly enough. To keep the bread from being fresh before you start baking it, the dough should be omitted a couple of times.
Put the workpiece on a pre-sprinkled table with flour, roll out and put in a pre-prepared form. As an option, you can use a deep cast iron pan or, on the lean end, a small pan.
After the dough is suitable, bake bread for 30-35 min. in the oven, preheated to 180°C.
dough can be kneaded not only on water, but also on kefir, whey or water drained after cooking potatoes.
Those who like black bread should try to bake it from rye flour. This will need:
- 300g rye flour
- 100-150g wheat flour
- 15g fresh baker’s yeast or 1 tsp dry
- Vegetable or olive oil
- Water — 400 ml
- Po 1 tsp salt and sugar
In the dough must be added wheat flour. The workpiece kneaded on one rye will rise badly, as a result the loaf will turn flat. If the dough appears too liquid, you can still pour flour. In 1, 5-2 hours the bread can be baked.
You can add to these ingredients 2 tbsp rye malt, 1 tbsp honey and you get a classic recipe for the famous Borodino bread.
Homemade bread with additives
Bread can be prepared with a variety of useful additives. It is pastries with sesame seeds, flax seeds, sprouted oats grains, dill, onion or garlic. To give a special flavor, cumin and coriander, oatmeal, fennel, anise or ground nuts are added to the dough.
Bread with basil and sesame products that
will be required:
- Salt and sugar for 1 tsp
- Basil, oregano, sesame for 0.5 tbsp dried A
- couple of garlic cloves
- Yeast 15g
- 3 cups flour with bran
- 1.5-2 cups mineral water
- 100g green onion
- 2 tbsp olive oil
How to cook:
Separately mix flour, salt and onion. In other dishes are basil, oregano, yeast and sugar. We pour water. Here we pour the oil and, gently stirring, gradually pour flour. Give the dough the shape of a ball and put on a surface sprinkled with flour.
After an hour you can shift the workpiece into shape and put in the oven. Before baking, sprinkle bread with pounded garlic and sesame seeds.
Bread with seeds
- Wheat and rye flour — 325 and 50 g
- Wheat bran — 30 g
- Serum — 200 g
- Yeast — 10 g
- Honey — 1 tbsp.
- Salt — 1 tsp
- Vegetable oil — 1 tbsp
- Seeds — 100 g Egg
- whites for lubrication of bread
Sift flour, mixed with bran. Add warm whey, yeast and honey. Leave for 5 minutes.
Then pour the oil into the mixture, add salt and knead the dough. We leave the workpiece minutes for 40-60, giving it a couple of times.
Then roll the dough into a roll, lubricated with egg white, sprinkled seeds. Put on a baking tray, give a little rise, then send to the oven. Bake first at 200oC with steam (on the bottom of the oven we put a tank of water) for 15 minutes, and then another half hour without liquid at 170oC.
Find some free time and please your loved ones with fresh hot bread. Stick to the recipe, cook in a good mood and everything will work out.