How to bake bread at home

Many housewives are accustomed to cooking bread at home, and it is not surprising. As a result of simple manipulations, a completely natural product is obtained. Grain products of this kind are distinguished by a crisp crust, tasty and fragrant pulp. However, like any other business, the process includes certain features. To fully comply with the technology, it is important to follow the step-by-step instructions. Consider the most delicious recipes in order, we give ways to make bread from flour, potatoes, pumpkin.

Homemade bread: a simple recipe

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

1. Sift flour, start gently pouring in vegetable oil. Stir, add salt.Dissolve the yeast in hot water, wait until it becomes liquid.
2. As soon as this happens, transfer the composition to the flour. Knead the dough for 15-20 minutes, then leave it to infuse, after wrapping the food film or towel.
3. Yeast should rise, to speed up the procedure, leave them in a warm place (near a radiator or gas stove). After about 1.5 hours, kneading is repeated again, then the dough is left for 3 hours again.
4. In the process of mixing, squeeze the product with your hands so that carbonic acid comes to the surface. When the process comes to an end, grease the form with butter and move the dough into it.
5. If there are no dishes for baking, try using your hands to form cubes (loaves) of bread. After distributing the dough to 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 to grated bread (“Russian”, “Dutch”, etc.).

Linen bread with cumin

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

1. Take 45 ml. milk, heat it in the microwave or on the stove, add yeast. Stir, leave for half an hour in a warm place. Combine Tahini pasta, flaxseeds, honey, the remaining amount of milk (200 ml.), Mineral water. Stir the compound until smooth.
2. Sift the flour through a sieve, removing dirt and foreign particles. Add salt to it, start portions of flour in the previous composition. Knead the dough, after 2 minutes add the melted butter.
3. You will notice how the dough sticks to the skin. Mix it for about a quarter of an hour, do not add flour. Apply sunflower oil on your palm, roll the ball. Grease the dishes to hold the dough, send a ball into it and wait for the swelling.
4. When the dough will increase by 2 times, crush it and form a bread loaf. Prepare a suitable deep mold, sprinkle with cumin on the surface (you can grind it beforehand), cover with a towel or cling film. Send the container in the cold for 15 minutes.
5. At this time, heat the oven to the maximum mark.Take out the container with the dough and send the product to bake for 7 minutes. At the same time every 1.5 minutes, spray the oven with drinking water from a spray bottle.
6. After the allotted time has elapsed, reduce the temperature to 215 degrees. Bake the breadbread until brown. When the process is complete, remove the form, cool the bread, proceed to tasting.

Bread with nuts

• dry baking yeast - 14-18 g.
• high-grade flour - 1.1 kg.
• olive or sunflower oil - 75 ml.
• sugar (preferably cane) - 35 grams.
• salt - 22 gr.
• dark aged beer - 520 ml.
• walnut kernels - 100 gr. (2 zhmeni)

1. Mix beer with oil. Take another bowl, pour into it cane sugar, salt, pre-sifted flour. Dissolve the yeast in warm water, wait until it dissolves. Gently pour the mixture into the flour, kneading a homogeneous mass.
2. Slowly pour in the oil with beer until you get a thick lump. Crush the walnut kernels into a crumb, add to the basic composition. Stir the dough a few times, let stand in a warm place.
3. When the product doubles in volume, roll 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 the oval cakes (not very thin), again let them stand for 20 minutes. Heat the oven to 185 degrees, cover 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.
• chopped salt - 30 gr.
• Baker's yeast - 35 gr.
• beet sugar - 30 gr.
• cumin - 25 gr.
• vegetable oil - 30 ml.

1. To start, make a brew. Mix sugar, yeast and warm (closer to hot) water. In a separate bowl combine the sifted flour, cumin, salt. Pour this brew into the flour mixture, knead the dough for a quarter of an hour.
2. Cover the dough with food film, cotton towel or napkin, let it 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 pan inside for 5 minutes.After the allotted time has elapsed, reduce the temperature to 180 degrees, bake the bread for another 45–60 minutes. On the readiness of the product will tell you a brown crust.
4. 5 minutes before cooking, dip the baking brush into the beaten egg yolk mixed with milk. Lubricate the surface of the loaf. Leave the bread to cool in the molds, then remove it and cut into slices.
5. To make products more fragrant and beautiful, use powder of cumin. It is added at any baking stage. 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 preparation.

Borodinsky bread

• 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 g.
• salt - 30 gr.
• sugar - 75 gr.

1. For the Borodino bread dough is prepared, which by its 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, add 35 grams. sugar and 15 grams. yeast.
2. Making bread using this technology requires a starter. For this reason, it is recommended to leave the dough to approach for 3 days. Choose a warm and dry place where the composition will ferment faster.
3. Sift the remains of rye flour into a deep container, do the same with wheat flour. Heat water to 30 degrees, begin to pour it in a thin stream, while stirring. Add the remaining dry yeast diluted with water according to the instructions.
4. Salt the dough, mix the second part with the present sourdough. Pour the sifted cocoa powder, sugar, pour in vegetable oil. Knead the dough for a quarter of an hour.
5. Grease the baking tins, transfer the composition to them, sprinkle the surface of the dough with coriander. Heat the oven to 185–200 degrees, bake at this temperature for about 45–50 minutes. Before removing the molds, cool the bread to room temperature.

Kefir Bread

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

1. An important feature of making bread using this technology is considered to be the correct batch of dough.Its consistency should be similar to thick sour cream. Combine the sifted flour, soda and table salt in one mixture, start pouring kefir in a thin stream.
2. Knead until homogeneous, then knead the mixture for a quarter of an hour. You will encounter a problem in which the dough will stick strongly to your hands. You can not add more flour, eliminate the complexity of the lubrication of palms with vegetable oil.
3. Heat the oven to 200 degrees, grease the baking utensils 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

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

1. Peel the potatoes from the peel, chop into cubes, boil until done, salted with water. Drain the liquid, mash the fruit with a pestle. Leave the mashed potatoes at room temperature until cool.
2. Sift the flour into deep dishes, mix with softened butter. Spread the ingredients in a homogeneous mixture, add mashed potatoes. Salt, pepper, stir the dough.
3. Ultimately, you should get an elastic, soft and soft dough. Wrap it in food film or a bag, leave in the refrigerator for 2.5-3 hours. At the end of the period, divide the mass into 2 equal sections.
4. Roll out the dough plates, the thickness of which varies between 5-7 mm. You can also form round tortillas. Cut the plates into squares (in the case of cakes - triangles, like pizza). Put in the oven.
5. Bake bread at 190-200 degrees for 25 minutes. Serve potato (Irish) bread to the first and second courses, use with sausage and cheese as a snack.

Pumpkin Bread

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

1. Peel the pumpkin, chop it into small pieces, load into a blender and chop into puree. 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 in pumpkin puree.
3. Knead the dough out of the ingredients, transfer it to a greased container.Soak at room temperature for about 2 hours.
4. After a time, crush the mixture in flour, make a loaf or cake. Grease a baking sheet with butter, place 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 advice

1. A toothpick, Chinese chopsticks or a match will help to assess the readiness of bread. Pierce the loaf with the wooden device, remove the tool. If no dough is 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 a radiator or gas / electric stove. In this case, the dough is covered with a towel or cling film.
3. Vary recipes on your own. 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 from pumpkin pulp, mashed potatoes, flaxseeds, fatty yogurt. Add cumin seeds, ground coriander, walnuts, cocoa powder.

Video: how to bake homemade bread