Homemade bread in the oven - Recipes
The smell of fresh baking in the house - is the key to a comfortableatmosphere and family happiness. Bread has long been a symbol of life, prosperity, hospitality. Bread and salt met dear guests. Bread baked in the countryside according to old recipes, passed down from the older women in the family to the youngest. Today we buy bread in the store, because it is simpler and more familiar. Yes, and very few people can afford to spend half a day at home baking bread. Sometimes, however, still stands out day and indulge in a real home and home some bread. Moreover, it is not so difficult.
What is a simple home-made bread in the oven? This is just flour, water, salt and yeast. And more than anything, I swear! This store breads have a lot of different supplements, both natural and not. But if you bake at home just a baguette made of wheat flour, with a fluffy crumb and a crispy crust - it will be very good. The main thing that is required in the first phase - is to be patient.
Many recipes require the use of breadsourdough. That is, pre-kneaded a small portion of batter, which give the "go", and then on the basis of its full kneaded dough portion. Then it is mixed with the basic dough ingredients. Sometimes a brew is left "wandering" all night long, and then the bread is obtained with a characteristic sour taste.
Yeast dough is capricious, it is not lovecold food, cold room and drafts. Someone even says that when the house is suitable bread, you can not swear and talk loudly. If the first attempt you do not get, or the dough will not work shall fade in the oven, do not worry, this is the lot of many. However, this does not mean that you do not get it the next time. Or a third time. In general, you have to try! Now, baking bread at home - recipes:
The recipe first, simple
- 1 cup flour (wheat or specialty bread)
- 1 cup water
- 1 tablespoon dry yeast
- 4 cups flour, plus another half cup (about 750 g)
- 300 ml water
- 1 tablespoon salt
- 2 tablespoons honey and 1 tbsp Sahara
Yeast fill it with warm water. Important! The warm - which means warm. If the water is hot, the yeast will not work. If it is too cold - too. Chai what temperature you will give to drink a little kid? That's about to be a yeast and water. So, filled yeast mixed. Allowed to stand for five minutes, until the surface of the foam will not - it means they came to life and began to work. Now, pour them into a bowl with the flour, little by little, not all at once. And knead the batter.
Cover with foil, we send a warm place. In winter it may be near the battery. You can also use for this purpose the oven, on the bottom of which you put a large bowl with hot water. Yeast dough is afraid of drafts, so do not open the windows in the kitchen while doing pastries. Approaching Opara will be about an hour. During this time it must be increased at least twice. Keep this in mind when choosing dishes.
An hour later, we obtain brew from her hiding place. Prepare another large bowl. Pour it brew. Add water (300 mL) and honey or sugar. Slowly add flour, one cup and knead the dough. Add salt. You can knead with a spoon until the dough is still liquid. Mixer can be used to test nozzles.
When it becomes thick, turn tokneading hands. The dough will initially stick to hands, but do not need to pour more flour than the recipe. During the kneading, it becomes more elastic and no longer stick. Just do not be lazy and devote to this process are not two minutes and ten. Yes, exactly ten. You'll see how nice it will be to the touch.
The finished dough is spread in a bowl, previouslyoiled (so the dough does not stick to the walls). Cover with a linen kitchen towel, which is necessary to moisten with hot water and a good squeeze. Then the dough is sent to the second "approach" in the same warm place. It takes about an hour or less. Control the process - as soon as the dough has doubled, you can get it. Remove it from the bowl, put on the table sprinkled with flour.
Lightly press down hands - it will come from gas,formed by yeasts. We share dough into three or four equal parts and prints from each do. Baking was covered with paper baking, sprinkle with flour and spread it baguettes. Cover with towel and leave for another 40 minutes for proofing.
Turn the oven heats up to 240 degrees. Make diagonal cuts to baguettes. Put in the oven at the bottom of the bowl with water (this time the cold). We should be sent to the baking baguettes. It would be handy to have a spray, which spray the oven walls. This trick allows you to get a crispy crust on baguettes. We note the time. Exactly seven minutes, the oven temperature should be reduced to 210. After that, baguettes bake for another 25 minutes (watch to not burnt, that is possible).
Ready to get baguettes from the oven and leavecool on the baking sheet or grid. Now the most difficult - not to give the home to reach them ahead of time. Very hot, they will stick together when cutting. But when they are a bit cool - you can break, cut and eat with great pleasure.
As you can see, this recipe for homemade bread is notcomplicated. The main thing - is to have left three to four hours. Among them stand at the table and plates you will have the strength of 30 minutes, the rest of the dough will approach. But you must follow the process, so you'll need to be near. The first time we recommend to reduce the amount of ingredients in half - so it will be easier and knead the dough, and place in the oven baguettes. And if the first attempt fails, you will not be sorry for spoiled food.
Recipe second, bread with herbs
This home-made bread is baked from flour of two types -rye and wheat. It turns out more dense and "heavy" than white baguettes. In particular because it contains the fat and egg. In addition, it will give an unusual taste of greens and herbs.
- At 250 grams of rye and wheat flour
- 1 package dry yeast, calculated on 500 g of flour (read the label).
- 230 ml of warm water
- 2 tablespoons melted fat or vegetable oil
- According to one teaspoon of dried basil and cumin
- Two tablespoons dried dill or fresh beam
Fill the yeast water. Mix. Mix both types of flour. Because of the water and flour make the liquid brew (take somewhere cup of flour). We reserve approach for 15 minutes. At this time, the remaining portion of the flour Pour herbs, caraway seeds, all the mix. In the finished brew add oil, egg, well knead. Gradually add flour and knead the dough. The finished dough we shift into a bowl, cover with a wet warm towel, leave in a warm place for an hour. During this time it is you should come up, an increase in the amount of about twice.
We spread the dough on the table, sprinkled with flour,punched. Form a loaf (or two smaller ones). Spread on a baking sheet, the laid paper and greased and floured. Cover with towel and leave for 20 minutes for proofing. At this time, we turn on the oven and heated to 200 degrees.
We send our hlebushek in a hot oven for30-40 minutes. If you do two small loaves, the baking time will take less than 25-30 minutes. To check the readiness of bread, there is a trick. We need to knock on the "bottom" of a loaf - if the sound is dull, then the bread is ready. We get it from the oven, ie the oven, spread on the grill and give cool. If the bread is properly up and propeksya then cooled crumb is elastic, not slipnetsya when cutting.
And a little more about bread
If you decide to try to bake homemade bread,Taking the following nuances. First, it is the quality of the flour. In order to obtain a white crumb air necessary to find white flour with a maximum content of gluten. This flour is often sold under the brand name of the baking. From the second grade flour from tselnozernoy and the like can also bake bread.
It will be more diet than white wheat. You can also mix the flour several species and varieties - wheat meal, wheat premium, rye, oats and buckwheat. Each meal is different and requires different amounts of yeast and water. The dough made from rye flour turns sticky and viscous - and that's fine. A few tablespoons of buckwheat flour bread will give sweet taste and aroma.
Rolled oats can also be added when bakingof bread. They can involve both in dry form (in small amounts), and in the form of oatmeal boiled in a ratio of 1: 3 with the flour. Bran, dried fruits, nuts and seeds perfect "fit" in any hlebushek. They should add at the last stage of mixing.
Nutritionists are not welcome in the consumption of breadlarge quantities, especially of wheat bread flour. Diluting it with flour of other varieties, you can achieve a lower calorific value and make your food more varied.
Indian bread without yeast
Those who care about the figure seriously, in the presence ofYeast bread can be a serious disadvantage. For them, we offer a traditional Indian recipe scones chapati. They are easy to prepare and have extremely useful properties.
- 2 cups whole wheat flour or meal
- 1 cup water
- ½ tsp salt
- melted butter
On slide table pour the flour, salt, do inthe center of the groove. Gradually pour in the water and knead dough hands. It is not necessary that you use all the water. And you may need a little more. In general, the ready-made dough does not stick to hands and supple in the modeling. We leave it for half an hour to rest under a towel or bowl.
After half an hour, divide the dough into 6 pieces flat. From each roll ball. Roll the ball in the flour, then roll in the cake using a rolling pin, but not too thin. On the one hand the cake grease with butter, leaving a dry edge. Now fold it in half, butter inside, and then again. The edges of the tucks. Now again dip into the flour and roll out into a thin beautiful cake.
Then send it to the hot pan. Grease it with oil is not necessary. Fry chapati few minutes, until it becomes a bubble. When the bottom of the cake will be dark spots, grease the upper part of the oil and turn. Fry even one or two minutes, until golden. This bread can be with a clear conscience to eat every day, even those who keep a rigid diet.
Meal - a source of complexcarbohydrates and minerals. The flour from whole grains are stored dietary fiber (fiber), which stimulates the gastro-intestinal tract, promotes the growth and proliferation of beneficial bacteria, removes toxins from the body. Furthermore, such a flour retains the vitamins and minerals.
As you can see, it is not so difficult to cook homemade bread - the recipes are simple enough. Try it!</ P>