How to make bread in the oven. Quick bread in the oven: recipes and cooking tips

It’s impossible to count how many proverbs and sayings about bread people have come up with. Since ancient times, bread has been revered and treated with great respect. Bread is the head of everything! To this day it is a staple food. You won't be full without bread.

Baking is a labor-intensive and time-consuming task, but this is all compensated by the pleasure that you get from a delicious, aromatic loaf baked with your own hands.

Bread can be baked in the oven, in the oven, in a bread machine, from yeast dough and dough without yeast.

We will present you several recipes for bread that has an appetizing, unique taste.

First of all, let me remind you.

In the old days they said that the taste of bread depends on kind hands and a kind heart.
Equally important for tasty, high-quality bread is flour and clean water, their correct ratio in the dough
I would especially like to note that when kneading the dough, the room should be warm, and the flour should not be cold
When preparing yeast, it must be thoroughly mixed with water, adding a small amount of flour
The kneaded dough should be placed in a warm place for fermentation for 4–6 hours.
Well-fermented dough is porous, has the smell of alcohol and has a convex shape on top
During fermentation, the dough should be covered with a towel.

You can learn more about how to make sourdough for yeast-free dough

Recipes for delicious bread made from yeast dough in the oven

Homemade bread from A to Z

How to bake white wheat bread at home

To prepare this bread you will need to prepare 1 kg of wheat flour

2 glasses of water,
30 – 40 g yeast,
1 tbsp. spoon of salt,
2 tbsp. l. Sahara,
1 – 2 tbsp. l. vegetable oil
1 tbsp. l. butter

Let's start kneading the dough. Take half the flour, mix it with 1.5 cups of water and yeast. Mix all this very well. It is better to first dilute the yeast and add it to the flour. It is best to knead the dough with your hands, adding a little flour if necessary, until it stops sticking to the walls of the pan.

Keep in mind that the pan should be of such a size that the dough can freely increase in size by 3 times

Cover with a towel and place the pan in a warm place for 3 to 4 hours, kneading it periodically (about every hour).

After the dough has increased by 1.5 - 2 times, knead the dough again, adding the remaining flour, water, salt, sugar and vegetable oil. If you want the dough to be more rich, add one egg to it. Knead everything well, cover the pan, and put it back in a warm place for 1.5 hours.

Prepare the molds, this can be a deep baking sheet, a saucepan, special baking dishes, grease them with oil and place the dough in them, keep in mind that you should not fill the molds completely, since the dough will increase in size during baking.

Place the molds for 20–40 minutes in a warm place, preferably near a warm radiator. The dough will rise a little more.

Now the most crucial moment - baking bread. If there is a high temperature and low humidity in the oven, we can get low, unbaked, hard bread, so the temperature and humidity need to be created at a certain level.

To begin, heat the oven to 160 - 180 degrees and place a bowl of water on the bottom of the oven. Place the molds on the middle shelf and hold for 6 - 10 minutes, then raise the temperature to 220 - 280 degrees, bake until done, at the end of baking, reduce the temperature again to 180 degrees. Baking time depends on the weight of the loaf, for 1.5 kg - about 1.5 hours.

After removing the bread from the oven, brush it with a 1:1 diluted egg with water or oil. Cover with a towel and leave to cool. After it cools down, you can remove it from the mold.

Start baking - we are sure you will succeed.

An old recipe for homemade bread with yeast

To bake this bread you will need:

10 g yeast
0.5 cups warm water
1 glass of warm milk
4 tbsp. l. vegetable oil
1 tsp. salt
wheat flour as needed

You need to pour the yeast into warm water with the addition of 1 tablespoon of flour, stir everything thoroughly. Add salt, milk and butter.

While stirring, add flour little by little until the dough becomes stiff, but soft, tender and does not stick to your hands.

Divide the entire dough into several small koloboks. Flatten slightly and place on a baking sheet. Place in hot oven and bake for approximately 10 minutes.

Check readiness with a match by piercing the bread; if the dough does not stick to the match, the bread is ready. Take it out and place it on a wooden board, covering it with a towel for 20 minutes.

In ancient Russian recipes it was advised to grease the mold with hemp oil, and before baking the bread, keep the flour in a warm place for two days.

How to bake homemade rye bread in the oven

According to professional bakers, real rye bread can only be baked in a Russian oven. Only in it can you get the aroma of real rye bread, and the loaves must be large - about five kilograms.

Well, there are few housewives who have the opportunity to use a Russian oven, and yet we will risk using this recipe for baking it at home in our modern apartments.

To complete our recipe you will need 2 cups of sifted rye flour, 1 cup of water, 25 g of yeast, salt on the tip of a teaspoon.

Take a bowl, pour flour into it. Dissolve the yeast with water, pour it into a bowl, add salt and knead the dough until it is soft, smooth, and homogeneous.

Make a bun out of it, leave in a warm place for 1.5 hours. The dough will ferment and rise, the aroma of fermented rye dough will emanate from it.

After this, knead it well again, place it on a prepared baking sheet, previously greased with oil, and shape it.

Wait about an hour for the dough to rise, place it in the oven preheated to 230 degrees for 30 minutes, after sprinkling it with water.

Remove the finished bread from the mold and lightly moisten the top with water, cover with a towel to cool.

Break off a piece of fragrant, delicious bread and try it with cold milk. The taste is unforgettable.

A simple recipe for baking milky white bread

For this recipe, prepare based on 850 g of wheat flour -

1 glass of milk
100 g sugar
150 g butter
20 g yeast
3 eggs and salt on the tip of a knife

To begin, dilute the yeast with warm milk, add half the sugar and 100 grams of flour, make a batter, leave it in a warm place for 1 hour.

At this time, we will make the filling; to do this, grind the butter so that it turns white, combine with egg yolks, salt and sugar. Mash all this very well until you obtain a liquid homogeneous mass.

Beat the remaining whites.

Place the dough in a large saucepan, add flour, filling, and egg whites. Knead the dough well, divide into 2 equal parts, form loaves and place them in pre-greased molds.

If desired, the top of the bun can be sprinkled with crushed nuts and brushed with egg. Bake at approximately 180 degrees for 45 minutes.

Recipes for homemade bread made from dough without yeast

Baking a bun according to the recipe with cinnamon and raisins

Take the yolks of 5 eggs and mix with 100 g of powdered sugar until smooth.

0.5 tsp. ground cinnamon, 3 grains of cloves, half a glass of seedless raisins, grated rind of one lemon, add to the resulting mass and mix it all.

Beat the whites, add to the mixture and add 50 g of wheat flour to knead the dough well.

Bake in a greased pan over low heat for 30 minutes.

Potato bread recipe with vanilla

Grind the yolks with powdered sugar until white, add whipped cream, potato flour, vanilla and knead everything well.

Take a mold, preferably a round one, grease with oil and sprinkle flour on top, place the dough in it.

Bake in the oven until done.

Composition of this bread –

120 g potato flour
10 egg yolks
5 proteins
150 g powdered sugar
0.5 teaspoon vanillin

Cornbread in the oven without yeast

Make a homogeneous mass consisting of 3 egg yolks, 150 g of powdered sugar, add 1 cup of sifted corn flour, grated zest, and juice from one lemon. Knead it all well.

Beat the whites of 12 eggs and pour into the dough, mix lightly.

Bake over low heat in a greased and floured pan.

Recipes for bread made from yeast dough in a bread machine

Bake Tex-Mex Bread with Sweet Peppers in a Bread Machine

Since many people today have electric bread makers in their home kitchens, we decided to give two, in our opinion, original recipes for delicious bread. There are many types of bread makers, and we will do this in a fairly common one, the Tefal model, which is the easiest to use.

225 ml water
30 g tomato paste
6 g salt (1 tsp)
290 g sifted wheat flour

Place the container in the bread machine, select mode 5 (baking French bread), product weight 750 g, crust color and start. After the signal, add 100 g of red, yellow and green sweet pepper, cut into small cubes.

How to make Hawaiian bread in a bread machine

For a 750 g loaf, place the ingredients in the container in the following order:

135 ml milk
1 egg
7 g salt (1 tsp)
75 g sugar
375 g sifted wheat flour
5 g dry yeast (1 tsp – 3 g dry yeast)

Place the container in the bread machine, select mode 6 (highest baked bread), product weight 750 g, crust color and start. 5 minutes after the start of kneading, open the lid and add 70 g of soft butter.

After the signal, add 30 g of cocoa powder and 80 g of diced pineapple. At the beginning of the baking process, brush the crust with beaten egg, sprinkle with 10 g of cocoa powder and decorate with 30 g of pineapple rings.

Watch the video on how to bake in a bread machine and the recipe

Video recipe from the chef Homemade rustic bread

You can find out how to store bread at home so that it doesn’t go stale longer.

There is nothing tastier than warm, freshly baked bread. Many of us, as children, when bringing bread from the store, would bite off a small piece because it was simply impossible to resist.

Nowadays you can find bread for every taste on the shelves. Cereals, nuts and spices are added to it. The choice is simply huge, so everyone will find something to their liking.

But this bread is not always of high quality and tasty. Therefore, we suggest you prepare bake your own bread in the oven.

Yes, yes, you don’t need to have a bread machine for this; a regular oven or broiler will do. Literally a minimum of time, costs and ingredients, and delicious, hot, homemade bread is on your table. There are a lot of recipes, in the article you will find the simplest and most popular ones.

The classic way to make white bread

You will need:

Water (warm) – 3 cups (approx.)
Salt to taste
Instant yeast – 20 grams
Wheat flour (you can use special bread flour) – one kilogram
Refined vegetable oil – 3 tablespoons
Sugar - two teaspoons

How to cook? Everything is prepared very simply, so even a novice housewife can handle this recipe.

Video recipe for white bread at home

Cereal bread - what do you need for baking?

You need:

Bread flour (or wheat flour 2 grades) – 500 grams
Water – 2 glasses
Cereal flakes – 60 grams
Salt to taste
Refined vegetable oil – two tablespoons
Sugar - about one tablespoon
Instant yeast – 10 grams

Cooking process:

We bake fluffy homemade white bread with kefir

If for some reason you don’t like yeast baking, there is an alternative for you - baking with soda and kefir. Bread is no exception. It will turn out as fluffy and tasty as if made with yeast.

Take 500 grams of flour (it is advisable to take whole grain flour, or special bread flour), salt to taste, half a teaspoon of soda, 450 milliliters of kefir (or curdled milk), 50 grams of honey, vegetable oil, about two tablespoons.

Prepare everything as usual: dilute the yeast with warm water, adding a little honey. Leave until impacted should start to foam. At this time, sift the flour (you must enrich it with oxygen).

Pour the kefir into a plastic bowl and heat slightly in the microwave, no more than a minute. Add soda there. Combine warm kefir and yeast and mix well.

Add all the liquids to the flour and knead the dough, adding a little salt first. Next you need to sprinkle flour on the table and put the dough there. Knead it a little until elastic.

Baking with soda no need to endure within an hour, on the contrary, it is better to do everything very quickly, so immediately place the dough in molds greased with vegetable oil (unrefined). Set the oven to 220 degrees and preheat. Let the bread bake for half an hour. Then remove from the molds.

Cooking tips:

Choose only high-quality yeast and do not open it until you use it. Also, you should not keep the package open for a long time; when the expiration date reaches the second half, the yeast begins to work poorly.
Do not open the oven too often during baking. This will allow the bread to rise as much as possible without becoming dense and soggy tasting.
Be careful not to oil the pans too much, as this will cause the edges of the bread to brown rather than bake.
Be sure to let the yeast dough rise until it rises. Otherwise the bread won't work.

How to bake fluffy, delicious bread in the oven?

How to serve homemade bread correctly?

Serve hot or cool with the main course. In addition, hot bread is very well eaten as an independent dish, for example, with milk. Bon appetit!

According to Richard Bertinet (a French baker and best-selling author of books on how to bake your own bread), baking is an art akin to winemaking. The taste of bread can and should be refined, sophisticated and varied. It is worth mastering simple technology and spending a little time in the kitchen to experience the true taste and aroma of the very basis of life.

The recipe using live yeast is the simplest and most understandable. Anyone can start experimenting with homemade bread with it.

For one loaf you need:

600 g wheat flour;
12 g pressed yeast;
12 g salt;
300 ml water.

The amount of water is indicated for hearth bread, which is baked on a baking sheet. If a mold is used, you can add another 100 - 150 ml. The dough will be more sticky and flexible, but the bread will be fluffy and airy.

In order for the dough to rise well, all products must be warm, and the flour must be sifted.

Crumble the yeast and grind with flour. Add salt and pour water into the flour.
Knead thoroughly. When kneading, the dough is saturated with air. The mass is pulled out, folded in half and rolled on the table without pressure. Gradually the dough stops sticking to your hands and becomes smooth and shiny.
Place in a warm place for 1 – 1.5 hours to proof. Ideal conditions can be created in the oven. Without turning on the heating, place a baking sheet with dough or a mold on a wire rack on a medium level. Place a bowl of boiling water at the bottom of the oven. For active life of yeast, a temperature of at least 35 - 38⁰С is required. Hot water will not only maintain the temperature, but will create the necessary moisture on the surface of the dough, and the crust of the bread will not burn.
The mass should double in volume.
Preheat the oven, place the pan on the middle level and bake the bread at 200ºC for 40 minutes.
Cool in a linen towel on a wire rack.

The question often arises as to why homemade bread crumbles.

There are only two reasons:

Unbalanced recipe: excess yeast, lack of water or fat disrupt the structure of the dough.
Low-quality flour with low gluten content does not allow you to knead a sufficiently elastic dough. The gluten threads must hold air inside the kneaded mass, due to which the bread rises. If there is little gluten, it is impossible to achieve the correct dough structure.

Homemade bread with dry yeast

If the recipe specifies live yeast, you can safely replace it with dry yeast, using half the weight.

For wheat bread:

400 g flour;
280 ml water;
6 g dry yeast;
10 g salt.

The dough will stick to your hands for a long time, but there is no need to dust the board with flour. Otherwise, the dough will absorb excess flour and turn out “heavy.”

The kneading surface and hands can be greased with vegetable oil. This will make the work easier and faster.

Dissolve dry yeast in warm water.
Make a hole in the flour, pour water into it and add salt.
Mix gently, gradually incorporating all the flour.
Transfer the resulting sticky mass to the kneading table. A lump of dough is formed quickly before the yeast starts working. 10 – 15 minutes are enough to achieve pleasant elasticity.
The dough should be placed in a warm place for 1 – 1.5 hours.
When it has doubled in size, knead it slightly, form into a ball and place in a greased pan. It should take up no more than a third of the volume of the pan so that there is enough space for the bread to rise.
Bake the bread at 200ºC for 40 minutes. Check readiness with a wooden skewer.
Cool on a wire rack under a towel. If the crust is too hard, lightly moisten the towel with water.

How to grow sourdough

It is better to bake bread with sourdough at home. It does not involve yeast fermentation, but lactic acid fermentation, although yeast is also present. The acids contained in the sourdough give the bread a rich, rich taste and also protect it from mold, which allows such baked goods to be stored many times longer than sponged yeast baked goods. Sourdough is grown in different ways, making it liquid or dough-like. Either way, it can live for years if properly cared for.

The simplest recipe:

100 g flour;
100 ml of water 28 – 30ºС.

The best way to make sourdough is with whole grain flour. For rye bread it is prepared from rye, for wheat bread - from wheat. You can also use a mixture of the two types.

Prepare the starter in a container with a loose lid or under several layers of gauze so that it does not suffocate or become damp. For the specified amount of food you will need a container of about three liters, since the starter will rise greatly.

The ingredients are combined. The result is a liquid mixture, like sour cream.
It is covered and put in a warm place. The optimal temperature is 24 – 27ºС.
For a week, fertilize with the same amount of flour and water every day. Mix the whole mass thoroughly.
The first two days the starter “gives off” vinegar. If the process is successful, on the 3rd – 4th day the smell will become pleasant, sour-bread. The appearance of a “crust” on sourdough is also a favorable sign. Wheat sourdough is much more suitable than rye sourdough, and its consistency is much softer.
On day 5, the starter is still young, but it can already be used in the dough.
On day 7 it is completely ready and the bread will rise well. Some of it can be used for baking, and the mother starter can be stored in the refrigerator.

Sourdough, in which a large amount of sugar ferments, cooks much faster.

Ingredients:

100 g raisins;
200 g flour;
15 g sugar;
250 ml warm water.

The container for the starter must be at least 1 liter. Soak the raisins for half an hour and strain the water. Add sugar and flour to it and place in a warm place under cheesecloth for two days. On the third day it can be used.

For thick sourdough according to Richard Bertinet's recipe you will need:

150 ml warm water;
20 g liquid honey;
150 g wheat flour;
50 g rye flour.

The workpiece is mixed in a deep container. The lid is loosely closed and placed in a warm place for 2 days.

For the first feeding:

280 g wheat flour;
30 g rye flour;
150 g of water.

A day later, the mother starter is prepared:

200 g starter (blank);
200 ml warm water;
400 g wheat flour.

Within 12 hours, the starter rises in a warm place and matures for another 10 hours at 7ºC. After this, it can be used to bake especially fluffy bread.

Sourdough prepared by any method is fed with a mixture of flour and water once a week or whenever bread is baked. In this way, the vital activity of fermenting bacteria is supported and the used volume is replaced.

How to bake with sourdough

To bake sourdough rye bread you will need:

500 g rye flour;
210 g water;
160 g of sourdough;
50 g vegetable oil;
20 g sugar;
10 g salt.

To add flavor, you can add 20 g of cumin or 3 - 4 g of malt. You can reduce the acidity of the dough by replacing a third of the rye flour with wheat flour.

First prepare the dough dough.

The mother starter, flour and water in equal proportions (160 g each) are mixed in a deep bowl. All ingredients are warm, up to 40ºС.
The dough rests under the film in a warm place for 3 – 4 hours. A mature starter will rise the dough twice as fast as a young one.

When the dough has doubled in size, you can prepare the bread dough.

The remaining flour, salt, sugar, butter and, if desired, additives are gradually mixed into the dough. The malt is pre-diluted in hot, about 70ºС, water. The result is a soft and very sticky dough.
Rye flour does not contain gluten, so there is no point in kneading it for a long time. It is enough to collect all the flour into a homogeneous mixture without lumps. It is important not to knock out the formed air bubbles from the resulting soft mass.
The edges of the dough are slightly tucked towards the middle, pinched and a dough ball is formed, which is immediately placed in a greased form. After this, the workpiece needs to be proofed in a warm place for at least 3 to 4 hours.
Before putting the dough in the oven, the surface of the dough should be generously sprinkled with water from a spray bottle. Thanks to this trick, the crust of the bread will not be burned.
Bake for the first 10 minutes at 250ºС, then reduce the heat to 200ºС and bake for another 40 minutes.
Leave the finished bread for 10 minutes in a warm oven without heating and then cool in a towel.

On kefir without yeast

It would be more correct to call this bread soda, since soda is the leavening agent. When contacted with lactic acid, it forms carbon dioxide, which rises the dough and makes the bread fluffy and soft.

The type of fermented milk product does not play the most important role. You can use yogurt, liquid sour cream or fermented baked milk, only the fat content in the bread will change.

You can also use any flour in this recipe: wheat, rye or a mixture of them.

Prepare for one loaf:

350 ml kefir;
400 g flour;
15 g soda;
10 g salt.

You can add sugar or honey, cumin, coriander, Provençal herbs, a spoonful of soy sauce or anything else to your dough.

Mix dry ingredients separately. Warm kefir is poured into the flour.
Knead the dough and form it into a ball. They do this quickly, since the oxidation reaction is already underway. Active mixing only destroys the formed gas bubbles.
The workpiece is placed on a greased baking sheet. Longitudinal and transverse cuts are made on the surface, 1 - 1.5 cm deep. This way the bread will bake better and the appearance of the loaf will be very impressive.
Bake soda or yeast-free bread at 200ºC for at least 40 - 45 minutes.

With flax and caraway seeds

Homemade bread is often baked with all sorts of additives, experimenting with or recreating old, traditional recipes. Many ingredients not only improve the taste of bread, but also increase its beneficial properties.

For example, the composition of the healthiest rye sourdough bread can be enriched with flax and caraway seeds. They contain iron, calcium, potassium and B vitamins, essential omega-3 and -6 fatty acids.

For the standard form test:

340 g rye flour;
160 g whole grain wheat flour;
500 g rye sourdough;
15 g salt;
20 g fermented rye malt;
40 g unrefined vegetable oil;
30 g honey;
4 tablespoons flaxseed;
2 tablespoons of cumin;
4 tablespoons of peeled sunflower seeds;
500 ml water.

The bread will be dense and heavy. The weight of the finished loaf is about 1.4 kg. This bread is very satisfying, does not crumble, and is cut into thin slices.

Dissolve honey and starter in warm water. Mix dry ingredients separately, reserving one tablespoon of cumin for sprinkling.
Pour the liquid into the flour mixture, mix the viscous dough with a spoon and transfer to a greased form so that no voids form. Smooth the top with a wet spoon. For hearth bread, the amount of water must be reduced so that the dough does not spread.
Proofing will take from 1.5 to 3 hours, during which the dough should rise 1.5 - 2 times.
Sprinkle the workpiece with water, sprinkle with caraway seeds and place in an oven preheated to 250ºC. Bake for an hour, lowering the temperature by 20 - 30ºC every 15 minutes.
Sprinkle the finished bread with water again and cool slowly in a towel for several hours.

How to bake a loaf for tea

The tender milk loaf is kneaded and formed in a special way, so that the crumb is porous and light.

The ingredients are the simplest:

450 g wheat flour;
250 ml milk;
6 g salt;
18 g sugar;
4 g dry yeast;
40 g vegetable oil.

The milk must be warm, at least 40ºС.

To make kneading the dough easier, dry and liquid ingredients are mixed separately.
The liquid is poured into the flour mixture. At first the dough is slightly moist, pliable, but with noticeable lumps. You need to hold it under the film for a while - then the gluten will begin to soften and working with the dough will become much easier.
You need to knead the dough vigorously and thoroughly until it becomes smooth and elastic. The yeast is not working yet, there is no air in the dough, so you can squeeze and roll it with all your might.
The dough is placed to proof for 1 hour. You can do this in an oven heated to 40ºC.
The mass is divided in half to make two loaves. Roll out each half with a rolling pin into a 1.5 cm thick rectangle.
Roll into loose rolls and pinch the edges. Place seam side down on a greased baking sheet.
Make cuts and leave to proof again for 40 - 60 minutes.
Brush the top of the dough with beaten egg to form a bright, glossy crust.
Bake in a preheated oven for 25 minutes at 200ºС and another 5 - 10 minutes at 170⁰С.

Homemade Borodino bread

The classic taste can only be obtained by following the recipe according to GOST. Not a single adapted quick recipe will achieve the rich, savory taste of Borodino custard bread.

At the first stage, prepare the “infusion”:

30 g fermented rye malt;
40 g ground coriander;
60 g peeled rye flour;
300 ml boiling water.

The boiling water should not be steep, 90 – 95ºС is enough.

During stirring, the mixture cools to 60ºC. Another 30 g of flour is added to it.
The tea leaves are left to saccharify in a warm place for 2 hours.

It is important to add flour in parts to preserve the enzymes in it that can break starch into simple sugars. They will ensure high-quality operation of the starter. In addition, spices and malt are infused during the brewing process, which greatly affects the taste of the bread.

To prepare the dough you will need:

370 g of tea leaves;
90 g mature rye sourdough;
190 g rye flour.

The dough is suitable for 4 hours at 28 – 30ºС.

For dough for one loaf you need:

whole dough;
100 ml water;
30 g sugar;
5 g salt;
20 g dark molasses;
100 g rye flour;
75 g wheat flour 2 grades.

Molasses will give the bread color, flavor and keep it fresh longer. You can replace it with an equal amount of honey.

Stir molasses, salt and sugar in water. The dough is diluted with this liquid and flour is added to it.
The dough turns out very sticky, like warm plasticine. It needs to be kept warm for 1.5 - 2 hours for fermentation.
The dough rests in the mold for about two more hours. Spread it out with a spoon, tightly, without voids. The surface is smoothed.
When the volume of the mass increases by 1.5 times, the surface is sprinkled with water and sprinkled with cumin and coriander grains. Place in a preheated oven.
Bake for an hour. The first 10 minutes at 250ºС, another 10 minutes at 230ºС and until ready at 200ºС.
You can cut the custard bread no earlier than 6 hours after baking, so that the crumb does not stick together when cutting.

Express method in the oven

There is no particular difficulty in baking bread in the oven yourself. Kneading the dough requires the most effort and time. All other active work will hardly take more than 15 - 20 minutes. In order not to lose enthusiasm, novice bakers can learn a quick way to make bread without kneading.

This recipe can be used to bake both rye and wheat bread.

Products:

460 g flour;
360 g water;
4 g yeast;
10 g salt.

The resulting dough is enough for two loaves. If you plan to bake only one, the rest of the dough can be stored in the refrigerator for up to two weeks.

It is better to start preparing the dough the day before baking.

Dissolve yeast and salt in warm water. Pour the liquid into the flour. Mix with a spatula. The dough will turn out very, very sticky, you can’t even gather it into one lump with your hands.
Leave it warm, covered, for 2 hours. During this time, the dough will rise and be filled with air bubbles.
Now, without stirring, it should be put in the refrigerator to mature for 13–20 hours. The time depends on the quality of the flour and its gluten content. The more gluten, the faster the dough will ripen. After refrigeration, it is absolutely elastic and does not stick to your hands.
Dust the board with flour and place the dough in two parts to warm for 2 hours. When forming loaves, the dough does not need to be kneaded, squeezed or folded. At this stage it is important to preserve its porous structure.
Preheat the oven to 230ºC. Place the pieces on a baking sheet and place on the middle rack.
Place a baking sheet with hot water on the bottom rack to create steam.
Bake for 25 - 30 minutes until golden brown.
The bread should be fluffy, the crumb will have large pores. To prevent it from sticking together when slicing, cool the loaf in a towel.

Rye bread in a bread machine

Modern kitchen devices can significantly simplify and automate the process of baking bread. To prepare it in a bread machine, it is important to strictly follow the proportions when loading the ingredients. The smart machine will do the rest.

For one rye loaf you will need:

220 ml water;
150 g rye flour;
200 g wheat flour;
1 bottle of ready-made starter;
20 g malt;
12 g sugar;
12 g salt.

Water can be used at room temperature.

Place all ingredients in a bread pan without mixing.
Select the mode for baking rye bread.
Specify weight. From this amount of products you will get a 750 g loaf.
Specify the desired crust color.
It is better to monitor how the dough is formed. Sometimes you have to add a little flour or water by eye.
Do not open the lid during dough proofing and baking so as not to disturb the temperature.
A sound signal indicates readiness.
All that remains is to take out the loaf and cool it on a wire rack, wrapped in a towel.

A simple recipe in a slow cooker

To bake bread in a slow cooker, you will have to knead the dough yourself, and you can trust the equipment to follow the proofing and baking regimes.

Ingredients for wheat yeast bread:

400 g flour;
250 g warm milk;
12 g salt;
12 g sugar;
5 g dry yeast;
40 g vegetable oil.

In a multicooker, you can achieve a beautiful crispy crust if you choose the optimal operating modes and cooking time.

Knead the dough thoroughly and keep it warm for about half an hour.
Knead and place in the multicooker bowl, turning on “Warming” for 10 minutes.
Then you should give the dough half an hour of rest, and then activate the “Baking” mode (150ºC) for half an hour.
You need to turn the bread over so that a crust forms on both sides, and keep it in the bowl for another half hour in the same mode.
Cool the finished bread on a wire rack.

Homemade bread is a true work of culinary art. Having mastered the technology of its preparation once, you are unlikely to return to a store-bought product and will delight your family and surprise your guests with new options for tasty, healthy and incredibly aromatic baked goods.

To make delicious bread, you don’t need to buy special equipment; it can be easily prepared in the oven. You can purchase a baking pan or shape it into a round loaf. Read the article and choose your favorite recipe for bread in the oven at home.

To prepare rye bread, two types of flour are mixed: wheat and rye. The first helps the dough become soft and pliable. For faster cooking, yeast is used.

Ingredients:

water – 400 ml warm;
sugar – 1 tbsp. spoon;
salt - spoon;
rye flour – 300 g;
Sunflower oil – 2 tbsp. spoons;
wheat flour – 300 g;
dry yeast – 10 g.

Preparation:

Pour warm water into a bowl, add salt and yeast.
Add sugar. Mix.
Leave for a quarter of an hour. During this period, the fermentation process will occur and a foamy “cap” will appear on the surface.
Pour in sunflower oil and stir.
Sift two types of flour through a sieve.
Now you need to combine the dough with the dry mixture.
Knead. The dough will turn out cool. Cover with a bag. Set aside for a couple of hours.
The mass will increase the volume a couple of times.
Knead. Place in the form. Cover with a bag. Leave for an hour.
Set the oven to 180 degrees.
Bake for approximately 40 minutes.

In baking, it is important to maintain temperature conditions when preparing dough and baking it.

A simple recipe for kefir without yeast

You can bake bread with a minimum amount of ingredients. Without the use of yeast, the product is healthy and tasty.

Ingredients:

flour – 300 g wheat flour + a little more for kneading;
kefir – 300 ml;
salt – 1 teaspoon;
soda - half a teaspoon;
sugar – 1 teaspoon.

Preparation:

Prepare the container.
Pour a spoonful of kefir into the soda, thereby extinguishing it.
Add to flour.
Pour in kefir.
Knead the dough, adding flour if necessary.
The mixture should not stick to your hands, but do not overdo it with adding flour.
Now the dough needs to rest. To do this, cover with a bag and leave for an hour.
Roll up a round piece of bread.
Use a knife to cut the top.
Sprinkle with flour.
Place in the oven.
220 degree mode.
Time 50 minutes.
Then switch to 200 degrees.
Cook for half an hour.
Pierce with a skewer; if it is dry, the product is ready.

Wheat custard bread in the oven

This bread differs from other cooking options in that the flour must be brewed with boiling water. This will make it light and porous. The mass will rise well, the crumb will be loose, the crust will be ruddy and thin. Homemade bread in the oven is the easiest and most successful option; it will definitely turn out delicious.

Ingredients:

water – 150 ml warm;
yeast – 15 g fresh;
boiling water – 150 ml;
Sunflower oil – 3 tbsp. spoons;
salt – 1.5 tbsp. spoons;
wheat flour – 410 g.

Preparation:

Pour wheat flour (50 g) into boiling water.
Grind the mixture with a spoon and leave until cool.
Crumble the yeast into a bowl.
Add sugar (tbsp), add salt. Grind.
Pour in warm water.
Add flour (50 g).
Mix. For best effect, use a whisk.
Leave for a quarter of an hour, the ingredients will work, the dough will grow.
Sift flour through a sieve (200 g). Pour into container.
Pour in the dough, stir.
Place the flour mixture.
Stir, add oil.
Send the mixture to the table. Pour in the rest of the flour and knead the dough. Watch the consistency; the entire volume may not be needed. You should get a smooth, soft, springy structure.
Roll into a ball.
Coat the container with oil, place the ball, cover with film.
Place in a warm place, avoid air flow, leave for an hour.
Roll out using a rolling pin.
Roll tightly, without pressing too hard.
Prepare the oven by setting it to 180 degrees in advance.
It is better to use a special rectangular pan designed for bread. Coat it with oil.
Move the workpiece and cover it. Set aside.
In half an hour it will grow and you can put it in the oven.
After 30 minutes a golden crust will appear, remove.

How to bake with sourdough?

To make a successful bread, all products must be weighed.

Ingredients:

flour – 45 g, you should choose whole grain flour;
salt – 11 g;
wheat flour – 340 g;
warm water – 330 g;
sourdough – 210 g.

Preparation:

Prepare a tall dish and add the indicated flour.
Place the starter.
Pour in water. Knead.
Transfer to the table, knead without adding flour.
When the mass becomes smooth, add salt.
Stir for a few minutes.
Twist it to make a ball. Return to the bowl and cover with a bag.
After an hour and a half, stir and cover again for an hour.
Roll into a ball and place on a baking sheet. Leave for 17 hours. The temperature should not exceed 20 degrees.
If there is not enough time to rise, leave more.
Take a knife and cut the dough.
Preheat the oven to 250 degrees.
Place a baking tray.
Cook for five minutes.
Reduce to 220 degrees.
Bake for half an hour.

With cheese in the oven

Very aromatic crispy bread.

Ingredients:

loaf of bread with bran – 1 pc.;
butter – 75 g;
parsley;
cheddar cheese – 100 g;
garlic – 2 cloves.

Preparation:

Wash the parsley, dry it, chop it.
Finely chop the peeled garlic.
Use softened butter. Stir in garlic and herbs.
Make one and a half centimeter cuts in the loaf without cutting completely.
Place the filling into the slits.
Grate the cheese and sprinkle on each cut.
Wrap in foil.
Place in the oven.
Heat the oven to 200 degrees.
Time - quarter of an hour.

Whole wheat bread

The healthiest type of bread. Well suited for those who pay attention to their figure.

Ingredients:

whole grain flour – 620 g;
salt – 3 g;
warm boiled water – 250 g;
granulated sugar – 5 g;
yeast - 3 teaspoons.

Preparation:

Place yeast in water, add salt and sugar. Mix.
Add flour (more than half).
Knead the dough.
Cover with a bag.
Leave for one and a half hours. The place should be warm.
After the mass has grown, add the rest of the flour.
Knead.
Grease the mold with oil.
Lay out the workpiece.
Cover with a bag.
Give me another hour.
The oven must be set to 200 degrees.
Submit the form.
Wait 2/3 hours.

With milk

Delight your family with natural, unadulterated bread by preparing tender, airy, aromatic pastries.

Ingredients:

dry yeast – 10 g;
sugar – 1 tbsp. spoon;
sunflower oil;
cow's milk – 300 ml;
flour – 430 g;
salt - half a tbsp. spoons;
egg – 1 pc.

Preparation:

Pour salt into heated milk and add sugar. Pour in the egg.
Mix.
Pour in the yeast.
Place flour. Knead the dough.
Cover with film and place in the oven or any warm place. Leave for about two hours.
Knead.
Transfer to a mold that has been coated with butter.
Set 180 degrees in the oven.
Cook until golden brown.

When the bread is cooked, cool it gradually, for example, by covering it with a towel. Do not place in the cold, as this will make the crumb sticky. Cut only after complete cooling.

Fast way in the oven

No store-bought loaf can replace home-baked goods. Due to their busy schedule, many housewives are afraid to try making bread at home. But you can prepare soft, airy pastries with a minimum of time.

Ingredients:

wheat flour – 320 g;
warm water – 210 ml;
sugar – 1 teaspoon;
sea salt - half a teaspoon;
olive oil – 30 ml;
dry yeast – 1 teaspoon.

Preparation:

Pour all bulk products into a bowl and mix.
Fill with water and oil.
Knead. If necessary, add flour.
The result will be an elastic workpiece that will not stick to the surface.
Cover with film and leave.
When the volume has tripled, knead. This will happen in half an hour.
Roll into a loaf shape and cut.
Place on a baking sheet for half an hour.
Sprinkle with water.
Transfer to oven.
200 degree mode
After half an hour, the surface of the product will be covered with a golden crust. Feel free to take it out.

Made from corn and wheat flour

These are sunny baked goods with an amazing aroma and perfect porous structure.

Ingredients:

wheat flour – 250 g;
oil – 1 teaspoon;
corn flour – 150 g;
yeast - 1 teaspoon dry quick action;
egg – 1 pc.;
warm milk – 250 ml;
sugar – 2 teaspoons;
salt – 1 teaspoon;
butter – 1 teaspoon.

Preparation:

Pour sugar, salt, yeast into a container.
Pour in the previously melted butter.
Then milk.
Stir until everything is dissolved.
Pour in the egg. Stir.
Add flour.
Knead. Cover with film.
Wait an hour.
Mash the grown mass. If necessary, sprinkle with flour.
Place in a pre-greased mold.
Heat the oven to 195 degrees.
Move the form.
Cook for half an hour.

With added yeast

You will delight your family and surprise your guests at the festive table with aromatic, delicious pastries with minimal ingredients.

Ingredients:

dry yeast – 1 teaspoon;
warm water – 350 ml;
salt – 10 g;
wheat flour – 500 g.

Preparation:

Pour water (60 ml) into the bowl and add yeast. Dissolve.
Pour in the remaining liquid.
Add some salt. Mix.
Mix with flour. You will get a sticky mass. You can't put flour in it!
Be patient and knead, stretching in different directions. The dough should absorb more oxygen.
When it finally becomes smooth, roll it into a ball.
Cover and leave for a couple of hours.
When the volume increases, knead the dough.
Transfer to a form coated with oil.
Place in the oven (180 degrees).
After 2/3 hours, take it out.

Homemade Borodino bread

By preparing this option, you will get the rich taste and aroma of familiar baked goods.

Ingredients:

wheat flour (grade 2) – 170 g;
sea salt – 1 teaspoon;
rye flour – 310 g;
rye malt – 4 teaspoons;
honey – 2 teaspoons;
sunflower oil – 2 teaspoons;
pressed yeast – 15 g;
cumin – 1 teaspoon;
water – 410 ml;
coriander – 2 teaspoons.

Preparation:

To brew malt: pour boiling water (150 ml).
Stir. Leave. It must cool completely.
Pour warm water (150 ml) into another bowl, add honey, crumble the yeast and stir.
After a quarter of an hour, the mass will increase in volume.
Pour flour into a high container and add salt. Stir.
Pour in the yeast base. Place the malt that has brewed. Add the remaining water.
Add sunflower oil, stir.
Cover and keep warm.
After an hour and a half, put it into shape.
Sprinkle with cumin, then coriander. Press lightly.
Leave for 2/3 hours.
Heat the oven to 180 degrees.
Place the form.
Cook for about an hour.

Few women can boast that they are able to prepare homemade bread in the oven without outside help.

The simplest option

Nowadays, the housewife has so many assistants in the kitchen that she can prepare any dish without much difficulty. You just need to find a recipe, stock up on the necessary products and skillfully use kitchen appliances. What if you try to really do something with your own hands, without resorting to the achievements of science? For example, regular homemade bread in the oven. Basically, it's 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 table salt, 10 grams of sugar and dry yeast.

Now you can get to work. To do this you need:

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

This is how you can make your own homemade bread in the oven without much effort.

Simplified version for men

Oddly enough, some men also love to be in the kitchen. There is an easier way for them, 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:

Mix all ingredients in a deep bowl. Immediately cover the dish with cling film and place it in the refrigerator for 12-20 hours.
Sprinkle the table with the same flour, place the slightly fermented dough on it and lightly knead it, folding it in half several times.
Line a regular soup pot with a linen towel, place the prepared dough on it and leave it there alone for two hours.
Coat the inside of a deep cast-iron frying pan (or saucepan) with vegetable oil, and then place the finished semi-finished product into it.
Place the pan in the oven, heated to 230 degrees, and wait 15-20 minutes.

The finished, aromatic 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, take as starting ingredients: 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 each of sugar and salt, 2 tablespoons of any vegetable oil and the yolk of another egg .

Cooking method:

Heat the water slightly, and then stir in sugar, salt, yeast and a tablespoon (30 grams) of flour. Leave the mixture for 10-15 minutes.
Add all other ingredients (except the yolk) and thoroughly knead into a homogeneous dough.
Grease a special mold with oil, place the entire prepared mass in it and let stand for an hour and a half. During this time it should rise.
Brush the top of the dough with yolk and place it in the oven to bake for 40 minutes. The temperature in the cabinet must first be brought to 180 degrees.

The bread turns out tender, airy and really tasty.

In the spirit of old traditions

It is accepted that bread (if possible) should be rye. This is not at all necessary, but for some reason most people think so. For such a case, there is an excellent option with which you can easily prepare homemade rye bread in the oven. First you need to prepare all the products according to 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 plain warm water, 10 grams of salt and a little malt (half a teaspoon).

Cooking process:

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

The result is wonderful, aromatic bread that 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 for processing. As an example, we can consider a method that allows you to easily prepare 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 needs to be done in a certain sequence:

Dilute sugar and yeast with water.
Sift the flour and gradually add it to the yeast mixture to prepare the dough. It should be a little runny.
Roll the resulting mass into a ball shape, sprinkle it lightly with flour, cover with a towel and leave in this position for an hour and a half.
After the time has passed, lay out the increased dough, carefully divide into 3 pieces, place them on a baking sheet and place 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 used mainly to speed up the cooking process. Therefore, for those who want to be healthy, we can advise preparing homemade yeast-free bread in the oven. To do this, you will need the following food products: 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:

Combine flour with soda and bran.
Mix butter with kefir.
Combine ingredients and prepare dough.
Divide the resulting mass into several parts, each of which is rolled into a ball.
Preheat the oven to 200 degrees.
Place the buns on a baking sheet and place in the oven.
After 20 minutes, they need to be taken out, turned over and sent again for final baking.

The result is bread that is much healthier than what is sold in the store. In addition, it will help the hostess grow noticeably in the eyes of her guests.

You can prepare delicious homemade bread in the oven even faster. To do this, you will need the following set of food products: for 4 regular 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 should be carried out as follows:

Combine yeast with flour.
Then add the remaining ingredients one by one, replace the dough and put it in a warm place for 15 minutes for the gluten to ripen.
Roll the mass into a small ball and leave in the same place for another 40 minutes.
Grease the inside of the mold with vegetable oil, sprinkle a little flour, place the ripened dough in it and place in the oven at 35 degrees.
Once the dough has almost doubled in size, raise the temperature to 180 degrees and continue baking for another 35 minutes.

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