How to bake bread at home

Many housewives are used to cooking bread at home, and this is not surprising. As a result of simple manipulations, a completely natural product is obtained. Bread products of this kind are distinguished by crisp, tasty and aromatic pulp. However, like any other business, the process includes certain features. In order to fully comply with the technology, it is important to follow the step by step instructions. Consider the most delicious recipes in order, give methods for making bread from flour, potatoes, pumpkins.

Homemade Bread: A Simple Recipe

• baker's yeast - 18-20 gr.
• chopped salt - 25 gr.
• wheat flour - 1.6 kg.
• vegetable oil - 30 ml.
• water - 0.9 l.

1. Sift flour, begin to gently pour vegetable oil. Stir, add salt. Dissolve the yeast in hot water, wait until they become liquid.
2. Once this happens, transfer the composition to the flour. Knead the dough for 15-20 minutes, then leave it to infuse, after wrapping it with cling film or a towel.
3. Yeast should rise, to speed up the procedure, leave them in a warm place (near heating radiators or a gas stove). After about 1.5 hours, the kneading is repeated again, then the dough is again left for 3 hours.
4. In the process of mixing, squeeze the product with your hands so that carbon dioxide comes to the surface. When the process comes to an end, grease the mold with oil and move the dough into it.
5. If there are no utensils for baking, try to form cubes (loaves) of bread with your hands. After spreading the dough on the container, let it stand for 1 hour, then send it to the oven (preheated to 180-190 degrees).
6. The duration of baking depends on the technical characteristics of the device. As a rule, one hour is enough. Some housewives add hard cheese grated on a coarse grater into bread (“Russian”, “Dutch”, etc.).

Flax bread with caraway seeds

• Tahini (pasta) - 60 gr.
• wheat flour - 0.5 kg.
• baker's yeast - 12-15 gr.
• butter - 50 gr.
• salt - 35 gr.
• fatty milk (from 3.2%) - 245 ml.
• sparkling water (mineral water) - 180 ml.
• honey - 25 gr.
• caraway seeds to taste
• flax (seeds) - 30 gr.

1. Take 45 ml. milk, heat it in the microwave or on the stove, pour in the yeast. Stir, leave for half an hour in a warm place. Combine the Tahini paste, flaxseeds, honey, the remaining amount of milk (200 ml.), And mineral water. Stir the mixture until smooth.
2. Sift flour through a sieve, removing dirt and debris. Add salt to it, start portioning the flour into the previous composition. Knead the dough, after 2 minutes add melted butter.
3. You will notice how the dough sticks to the skin. Knead it for about a quarter of an hour, do not add flour. Put sunflower oil on the palms, roll the ball. Lubricate the cookware to hold the dough, send a ball into it and wait for the swelling.
4. When the dough is doubled, knead it and form a loaf of bread. Prepare a suitable deep mold, sprinkle the surface with caraway seeds (you can grind it beforehand), cover with a towel or cling film. Put the container in the cold for 15 minutes.
5. At this time, heat the oven to the maximum mark. Remove the container with the dough and send the product to bake for 7 minutes. In this case, every 1.5 minutes spray the oven with drinking water from a spray bottle.
6. After the allotted time, reduce the temperature to 215 degrees. Bake the bread crust until a brown crust appears.When the process is complete, remove the form, cool the bread, proceed to the tasting.

Bread with nuts

• dry baker's yeast - 14-18 gr.
• premium flour - 1.1 kg.
• olive or sunflower oil - 75 ml.
• granulated sugar (preferably cane) - 35 gr.
• table salt - 22 gr.
• aged dark beer - 520 ml.
• walnut kernels - 100 gr. (2 press)

1. Mix beer with oil. Take another bowl, pour cane sugar, salt, pre-sifted flour into it. Dissolve the yeast in warm water, wait for their dissolution. Gently pour the mixture into the flour, kneading a homogeneous mass.
2. Pour the beer and oil slowly until you get a thick lump. Grind the walnut kernels into crumbs, add to the main composition. Knead the dough several times, let stand in a warm place.
3. When the product doubles in volume, roll up the ball. Do not forget to grease your palms with vegetable oil, otherwise the dough will stick. Leave the ball to infuse (about half an hour), then divide it into 2 sections.
4. Roll up oval cakes (not very thin), let them stand for 20 minutes again. Preheat the oven to 185 degrees, line the baking sheet with paper. Bake bread for 45-60 minutes, cool slightly before serving.

Rye bread

• rye flour - 600 gr.
• drinking water - 580 ml.
• wheat flour - 600 ml.
• crushed salt - 30 gr.
• baker's yeast - 35 gr.
• beet sugar - 30 gr.
• caraway seeds - 25 gr.
• vegetable oil - 30 ml.

1. To start, prepare the dough. Combine granulated sugar, yeast and warm (closer to hot) water. Combine sifted flour, cumin, salt in a separate bowl. Pour the brewed dough into the flour mixture, knead the dough for a quarter of an hour.
2. Cover the dough with cling film, a cotton towel or a napkin, and let stand warm for about 1 hour. When the composition rises, divide it into 3 equal parts. Roll loaves or balls, leave on a greased baking sheet for 1.5-2 hours.
3. Heat the oven to the maximum mark, send the baking sheet inward for 5 minutes. After the allotted time, reduce the temperature to 180 degrees, bake bread for another 45-60 minutes. The brown crust will tell you about the readiness of the product.
4. 5 minutes before cooking, dip the baking brush in a beaten egg yolk mixed with milk. Lubricate the surface of the loaf. Leave the bread to cool in molds, then remove it and cut into slices.
5. To make products more fragrant and beautiful, use caraway powder. It is added at any stage of baking. You can carry out the procedure at the very beginning of the heat treatment, after 10 minutes of languishing in the oven, or immediately after cooking.

Bread Borodinsky

• vegetable oil - 30 ml.
• rye flour - 750 gr.
• wheat flour - 475 gr.
• dry yeast - 28-30 gr.
• drinking water - in fact
• ground coriander - 15 gr.
• cocoa powder - 60 gr.
• salt - 30 gr.
• granulated sugar - 75 g.

1. For Borodino bread, a dough is prepared, which in consistency resembles liquid sour cream. To achieve the desired effect, combine half the volume of rye flour (sifted) with drinking water. Stir until the lumps disappear, pour 35 g. sugar and 15 gr. yeast.
2. The preparation of bread by this technology requires the presence of sourdough. For this reason, it is recommended to leave the dough suitable for 3 days. Choose a warm and dry place in which the composition will ferment faster.
3. Sift the remaining rye flour into a deep bowl; do the same with wheat. Heat the water to 30 degrees, start pouring it in a thin stream, while stirring. Add the rest of the dry yeast diluted with water according to the instructions.
4. Salt the dough, mix the second part with the brewed leaven. Pour the sifted cocoa powder, sugar, pour in vegetable oil. Knead the dough for a quarter of an hour.
5. Lubricate the baking tins, transfer the composition to them, sprinkle the surface of the dough with coriander.Preheat the oven to 185-200 degrees, bake at this temperature for about 45-50 minutes. Before removing from the molds, cool the bread to room temperature.

Kefir Bread

• salt - 15 gr.
• wheat flour - 320 gr.
• soda - 12 gr.
• kefir (fat content from 3.2%) - 220 ml.

1. An important feature of the preparation of bread by this technology is the correct kneading of dough. Its consistency should look like thick sour cream. Combine the sifted flour, soda and table salt in one mixture, start pouring kefir in a thin stream.
2. Stir the mixture until smooth, then knead the composition for a quarter hour. You will encounter a problem in which the dough will stick strongly to your hands. You can’t add more flour, eliminate the difficulty by lubricating the palms with vegetable oil.
3. Heat the oven to 200 degrees, grease the baking dishes and pour the dough into it. Send the composition to the oven for 45-50 minutes, check the readiness with a toothpick or wooden stick (for rolls and sushi).

Potato bread

• premium flour - 65 gr.
• potatoes - 250 gr
• butter - 25 gr.
• ground black pepper - 6 gr.
• salt - 15 gr.

1. Peel the potatoes, chop them into cubes, cook until tender, salting the water. Drain, mash the fruit with a pestle. Leave the mashed potatoes at room temperature until completely cooled.
2. Sift flour into a deep bowl, mix with softened butter. Pound the ingredients into a homogeneous mixture, add mashed potatoes. Salt, pepper, stir the dough.
3. Ultimately, you should get elastic, viscous and soft dough. Wrap it in cling film or bag, leave in the refrigerator for 2.5-3 hours. At the end of the time, divide the mass into 2 equal sections.
4. Roll out the dough with plates, the thickness of which varies between 5-7 mm. Round cakes can also be formed. Cut the plates into squares (in the case of flat cakes, triangles like pizza). Put in the oven.
5. Bake bread at 190-200 degrees for 25 minutes. Serve potato (Irish) bread for the first and second courses, eat with sausage and cheese as a snack.

Pumpkin Bread

• dry yeast - 4-5 gr.
• purified water - 80 ml.
• pumpkin pulp - 90 gr.
• premium flour (preferably wheat) - 300-330 gr.
• butter - 15 gr.
• granulated sugar - 30 gr.
• salt - 15-18 gr.

1. Peel the pumpkin, chop it into small pieces, load it into a blender and grind it in mashed potatoes. Add some drinking water, turn on the device again, turning the composition into a liquid porridge.
2. In a separate container, mix granulated sugar, salt, yeast and sifted flour. Soften the butter and add it to the bulk composition, pour the pumpkin puree here.
3. Knead the dough from the ingredients, move it into a greased container. Soak at room temperature for about 2 hours.
4. After the time has passed, knead the composition in flour, make a loaf or flat cake. Lubricate the pan with oil, place the dough on it. Cover with a cotton towel, wait 1 hour.
5. During this period, the dough will rise, so it can be sent to the oven. Bake the product at 190-200 degrees for 50 minutes. To make the bread soft, place a bowl of ice on the bottom shelf of the oven.

Practical tips

1. To assess the readiness of bread will help a toothpick, Chinese sticks or a match. Pierce the loaf with a wooden fixture, remove the tool. If there is no dough left on its surface, the bread is ready.
2. To help the dough rise, leave it at room temperature. It is better to maintain the composition near heating radiators or a gas / electric stove. In this case, the dough is covered with a towel or cling film.
3. Vary recipes as you wish. For example, you can add more potatoes or pumpkins to end up with a more satisfying product.In this case, before baking, the dough can be sprinkled with cinnamon, coriander or garlic mixed with butter.

Consider a simple homemade bread recipe. Make a product of pumpkin pulp, mashed potatoes, flaxseeds, fat yogurt. Add caraway seeds, ground coriander, walnuts, cocoa powder.

Video: how to bake homemade bread