We bake white bread at home. White bread in the oven How to cook white bread in the oven

White bread is sold in all stores. However, very often it turns out to be not as tasty as we would like. In this regard, we suggest making your own bread using simple and affordable products.

general information

Modern technologies are developing very quickly. And most housewives prefer to knead and bake white bread not on their own, but using a device such as a bread machine. But unfortunately, not every cook can boast of having such a device. In this regard, we decided to tell you how to quickly and easily prepare white

Step-by-step recipe for making homemade bread

There are quite a few recipes with which you can bake delicious homemade bread yourself. They are all very similar. However, in some cases, wheat flour is used to prepare such a product, and in others, rye flour.

To make white bread, we need the first ingredient. But first things first.

So, to bake delicious homemade bread you need to purchase:

light wheat flour - about 1 kg;
yeast in granules - approximately 4 g;
warm milk and drinking water - 1 full glass each;
table salt - dessert spoon;
small chicken egg - 1 pc.

Knead the dough

Like any other baked goods, white bread should be prepared by kneading the dough. Most often, a yeast base is used to prepare such a product. To knead it, warm milk and drinking water are combined in one container, and then granulated sugar is added to them and completely dissolved.

After obtaining a sweet cloudy mass, add yeast in granules to it, mix well and leave completely alone for 12-18 minutes. During this time, the yeast should completely dissolve. Subsequently, a small beaten egg and sunflower oil are added to them.

Having carefully mixed the ingredients, add wheat flour to them, and knead everything well with your hands.

Having obtained a dough that is homogeneous and slightly sticks to your hands, place it in a deep pan and cover with a cloth. To prevent the base from becoming weathered and covered with a hard crust, it is also covered with a lid. Leave it in a warm place for 30-40 minutes. After time has passed, the slightly risen base is beaten with a fist, closed again and kept under similar conditions for about another 35 minutes.

This processing will help to obtain a fluffy and soft yeast dough.

Formation process

Before baking white bread in the oven, it should be formed correctly. To do this, use a special heat-resistant cast iron, glass or aluminum mold in the form of a brick. The dishes are thoroughly greased with any vegetable oil, and then they take the risen dough, form an oval out of it and place it in a container. In this case, the base should not completely fill the form. It should barely reach the middle.

In this form, the dough is again left in a warm place, but for ¼ hour. During this time it should rise a little and fill the dish.

Heat treatment process

We decided to implement the presented white bread recipe in the oven. It is preheated to 200 degrees. After this, the form with the dough is placed in the oven and cooked for a whole hour. During this time, the base should be completely baked, become soft, fluffy and rosy.

Bringing homemade bread to the table

After preparing the white bread in the oven, it is carefully removed from the mold by sharply turning it over. This product is served hot, after being cut into pieces.

You can eat homemade white bread with any dish. It also makes excellent sandwiches and toast.

Another cooking option

If the considered option for preparing white bread does not suit you, we recommend using another one. To implement it we will need:

light wheat flour - about 1 kg;
loose yeast - approximately 4 g;
warm drinking water - 2 glasses;
light granulated sugar - 2 dessert spoons;
sunflower oil - 1/3 standard glass;
table salt - dessert spoon;
egg powder - 2 large spoons.

Kneading dough

White bread dough is easy to knead. Granulated sugar is thoroughly dissolved in warm drinking water. Then add a mixture of loose yeast and 2/3 cup of light flour to the same pan. After mixing the components, they are left warm for 25 minutes. After this, table salt and sunflower oil are added to the swollen mass.

Having kneaded a thick but not tight dough, place it in a deep container, cover with a towel and leave in a warm place for an hour. Over time, a fluffy and soft mass is obtained, which is immediately used to make white homemade bread. It is formed and baked in the oven in exactly the same way as in the first recipe. Therefore, we will not describe this process.

Food prepared with your own hands, even the simplest one, is always tastier than store-bought food. For this reason, housewives are trying to master the culinary field as much as possible and learn how to cook everything, right down to bread. Previously, it was made in a Russian oven, today there is a special device for this - a bread maker. However, the oven will cope with this task no worse.

Baking bread at home

Purchasing a special bread machine, which has a high price, is not justified for every housewife. If you are not sure that you want to prepare such a product often, it is better to try baking bread at home in the oven. Basic ingredient list for short:

Wheat flour;
water;
salt;
yeast.

It is relevant for almost any recipe, including corn or rye bread, where the base will still be wheat flour. However, it is possible to replace yeast with sourdough, water with milk, introducing herbs, oil, eggs, etc. Before you start studying even the simplest recipe, you need to familiarize yourself with the basics of the process of kneading dough, proofing, and setting the temperature.

Dough

Firstly, the use of wheat flour is mandatory, even if you are preparing Borodino black bread - without it, the baked goods will not rise. Secondly, pay attention to the yeast - it must be fresh, preferably alive: dry rise is worse. After this, you can figure out how to knead the dough. Several conditions:

The dough must be kneaded by hand. Even if you have a special attachment for a food processor, after it you need to work on your own for 2-3 minutes.
The approximate time for manual kneading is 5-10 minutes, the exact figure depends on the recipe.
Do not use more flour than necessary: sticking of the dough at the initial stage of kneading is a lack of air.
After kneading, the future loaf is left under a towel for several hours and kneaded. This stage requires caution: warming up is light movements that release oxygen. If you knead too much with your hands, the bread will turn out heavy.
After kneading and shaping, the proofing stage begins again - short, but mandatory. It ends when, with light finger pressure, the dough quickly returns to its shape.

At what temperature to bake

Professionals assure that home baking requires a very powerful oven, and this is especially true for bread. Italian recipes are very demanding on this parameter, but even Borodinsky, who is familiar to Russian people, will ask for at least 200 degrees. The optimal baking temperature is from 230 to 250 degrees. In this case, the oven is preheated in advance for 40-60 minutes.

Recipes

Whether it is difficult for you to bake such a product can only be determined by trying it at least once. The recipes offered below are suitable even for inexperienced housewives, although some of the options may cause some difficulties - especially for homemade sourdough. Secrets of professionals and detailed photos of the most important steps will help you cope with them.

Rye

Nutritionists call this product one of the most useful, along with. If a person cannot completely do without bread, but wants to cause minimal harm to his health, he should eat products made from rye flour. Baking can be based on sourdough, yeast, or malt. How to cook homemade in the oven? Carefully study the technology below.

Ingredients:

curdled milk – 200 ml;
live yeast – 20 g;
granulated sugar – 1 tbsp. l.;
rye and wheat flour – 250 g each;
salt – 1 tbsp. l.;
vegetable oil – 1 tbsp. l.

Cooking method:

Make a dough by mixing sugar with yogurt and adding live yeast, which you need to mash a little with a spoon. Cover the container with a towel and let its contents stand - if the kitchen is warm, an hour will be enough.
When the dough is ready, add the pre-sifted and mixed flour in small portions: this way it will be evenly distributed among each other. Knead with your hands - it's safer.
Add salt and vegetable oil. For 5-6 minutes, carefully knead the dough with your hands until it becomes an elastic lump on its own.
A new stage of proofing under a towel will take 2-3 hours, after which you need to give the dough the shape of a large thick loaf and again forget about it for half an hour or an hour.
Preheat the oven to 230 degrees, bake for 40-45 minutes.

Without yeast

One way not to use yeast is to make sourdough, but there are so many difficulties with it that housewives are looking for options on how to make bread without yeast in the oven easier. There is a way out - work with soda and whey or kefir. For better fermentation, it is recommended to use “gray” flour, i.e. 2nd grade, or add a little spelled or rye.

Ingredients:

whey – 350 ml;
flour – 600 g;
soda – 1 tsp;
seeds - a handful;
salt - a pinch;
bran – 1 tbsp. l.

Cooking method:

Mix bulk products separately, carefully add whey.
If the dough sticks too much to the spoon during kneading, add a little more flour.
Form a large loaf and let it sit on the baking sheet for half an hour.
Bake at 240 degrees for 18-20 minutes.

On kefir

This type also exists, but is determined not by calorie content, but by the absence of yeast. It stores well, and in structure and taste it is not inferior to the classic versions. This yeast-free kefir bread in the oven will appeal to lovers of white loaves - it is very similar to them, even has some aroma and taste of unsweetened baked goods.

Ingredients:

kefir - a glass;
wheat flour – 2 cups;
soda – 1/2 tsp;
salt – 1 tsp;
sugar – 2 tsp;
sunflower oil – 1 tbsp. l.

Cooking method:

Sift the flour, mix with soda, sugar and salt.
Heat milk and add to dry ingredients.
Moving clockwise, mix all ingredients. When the dough, as a result of these steps, becomes homogeneous and takes the form of a lump, it needs to be kneaded for another 5 minutes.
Add oil, knead for another minute. Leave for an hour.
Knead and form into a thick, tall loaf. Make cuts.
After proofing for half an hour, bake on a baking sheet with parchment for half an hour at 190 degrees.

Sourdough

This cooking method was used for black Darnitsky bread, which was considered very healthy. However, working with sourdough is difficult: it is prepared for several days, daily “feeding” with a new portion of flour with warm water. The ideal sourdough starter has the smell of rotting grass and a porous structure. If the aroma is weak, half the volume should be discarded and the same amount of flour and water should be added.

Ingredients:

peeled rye – 540 g;
wheat flour – 200 g;
warm water – 380 ml;
salt – 7 g.

Cooking method:

Combine 65 g of rye flour and water, let stand for 2 days in a warm place (27-29 degrees). Add the same amount of flour with water, leave for another 2 days under the same conditions.
Throw away half of the starter, combine the rest with 115 g of rye flour and 65 g of water - this will be dough.
Leave it for 3-4 hours at 30 degrees, after increasing the volume, add sifted flour (all), salt, add the remaining water.
Knead into a homogeneous dough, then work with it for another 2 minutes. Cover with a towel and let rise for an hour at 30 degrees.
Treat the inside of the mold with oil and fill with rye dough. Level the top. Let stand for 1.5-2 hours.
Baking is carried out at 250 degrees. After 15 minutes, the temperature is reduced to 220 degrees. Cooking time is an hour.

White

The most delicious bread for most is white, made from premium flour, with the addition of milk and butter. It has a delicate crumb, crispy crust and an incredible aroma of fresh homemade baked goods. This product is easy to prepare, and for a more interesting taste you should sprinkle it with sesame seeds. You can lightly fry them first to enhance the flavor.

Ingredients:

wheat flour – 650 g;
butter – 50 g;
milk – 150 ml;
water – 150 ml;
salt – 1 tsp;
dry yeast – 10 g;
vegetable oil – 1 tsp;
egg 2 cat.;
sesame – 1 tbsp. l.

Cooking method:

Warm milk with butter and water. Add yeast and leave for half an hour.
Mix all dry ingredients except sesame seeds. Combine with the dough, add vegetable oil and beaten egg.
Knead the dough for 7-8 minutes.
Let stand for 3 hours, kneading the dough twice during this time.
Sprinkle the formed buns with sesame seeds.
Bake at 190 degrees. Cooking time – 40 minutes.

With cheese

This recipe is typical for Italian ciabatta, which is often supplemented with Parmesan mixed with dry dough ingredients. Some housewives, learning how to make ciabatta, are afraid of the long proofing time and many difficult conditions. However, once you make Italian fragrant homemade bread with cheese yourself, you will never look at store-bought ciabatta again.

Ingredients:

dry yeast – 7 g;
flour 00 – 50 g;
premium wheat – 220 g;
warm water - a glass;
salt – 1 tsp;
extra virgin olive oil – 2 tbsp. l.;
sprig of thyme;
Parmesan – 50 g.

Cooking method:

Pour water over yeast granules and stir.
Sift flour (both types), salt, butter, chopped thyme, finely grated Parmesan into a bowl.
Pour in the water with yeast in very small portions, otherwise the gluten will not be released.
You need to knead the ciabatta dough with your hands for exactly 7 minutes, as the Italians do: with your fingers spread, “step” on it with your palm, releasing air.
Cover the bowl with cling film and let the dough rest for 12-16 hours.
Divide into 3 parts, form rectangles.
Stretch each one on a wooden board, take the ends, fold them towards the center. Repeat this action three times.
Let stand for 1.5-2 hours, during which time preheat the oven to 250 degrees.
Place a bowl of boiling water on the lower level. In the central one - the future ciabatta.
Bake for 15-20 minutes, cool on a wire rack, wrapped in cloth napkins or a towel.

Borodinsky

When housewives think about how to bake black bread, they remember Borodinsky’s small loaves, sprinkled with herbs (mainly cumin). The classic Soviet recipe is very energy-intensive and requires sourdough, so for a trial home experiment it is better to take a light version. This bread must be baked with steam for the first 10 minutes.

Ingredients:

wheat flour – 200 g;
rye – 400 g;
malt – 30 g;
apple cider vinegar – 10 ml;
coarse salt – 1 tsp;
sugar – 1 tbsp. l.;
dry yeast – 2 tsp;
ground cumin and coriander seeds;
vegetable oil – 2 tbsp. l.

Cooking method:

Dilute the malt with water to obtain 410 ml of liquid.
Mix all dry ingredients.
Combine with oil, vinegar and malt. Knead with your hands for 4-5 minutes.
Let the dough stand for an hour and knead.
Transfer to the mold and leave for another half hour.
Sprinkle with water. Sprinkle with coriander and cumin.
Bake for 55 minutes - first at 240 degrees, then (half an hour) at 200 degrees.

With milk

This simple recipe is aimed at connoisseurs of the delicate white crumb inherent in tea loaves, the golden smooth surface and creamy aroma. The product is prepared very quickly, so this milk recipe is recommended for inexperienced housewives as a “launching pad” for culinary experiments. Additionally, you can use dry herbs.

Ingredients:

milk – 250 ml;
dry yeast – 1 tsp;
sugar – 2 tsp;
salt – 1.5 tsp;
wheat flour – 350 g;
butter – 10 g.

Cooking method:

Warm the milk and add butter to it.
Mix the dry ingredients and combine with the liquid part.
Knead the dough for 10 minutes, cover with film.
After 2 hours, knead and divide into 3 parts.
Form round buns and bake with steam at 190 degrees for half an hour.

Fast

Most of the above recipes with photos could convince you that homemade bread in the oven requires almost a whole day to do just that. Professionals assure that it is possible to bake bread at home quickly, spending no more than a couple of hours on this task, since it does not require long proofing. How is such a product prepared and what nuances does it have?

Ingredients:

warm boiled water - a glass;
dry yeast – 1 tsp. with a slide;
wheat flour – 320 g;
sugar – 1 tsp;
salt – 1 tsp.

Cooking method:

Combine all dry ingredients, mix very well.
Pour warm water over the dry mixture, use your hands to make a soft but elastic lump, which should look like in the photo - a perfect, even ball that holds its shape.
Let it stand at 20 degrees for about half an hour (you can leave the bowl under the radiator).
Gently knead and form into a round ball. Make several shallow cuts with the back of the knife on top.
After 20-30 minutes of proofing, brush the surface with milk and bake for half an hour at 200 degrees.

Corn

In the photo, this product looks more like an appetizing sweet cake than the bread that most people are used to. The pastries are very tender, so they are good not only for lunch, but also for making sandwiches with jam, chocolate spread, and soft cheese. How to bake bread from without using wheat? The instructions below will tell you about this in detail.

Ingredients:

dry yeast - 1 tbsp. l.;
corn flour – 300 g;
eggs 2 cat. - 2 pcs.;
butter – 120 g;
salt – 1/2 tsp;
milk - a glass.

Cooking method:

Mix dry ingredients.
Beat eggs, add warm milk.
Melt the butter and cool slightly.
Combine all ingredients and gently knead the dough.
Fill it into a rectangular pan lined with parchment.
Preheat the electric oven for half an hour to 200 degrees. Let the bread bake for half an hour.

Baking is very capricious, so you can’t do without knowing some professional secrets on how to cook the most delicious loaf:

Take premium flour, which contains 10.0-10.3 g of protein.
Dry yeast is diluted only with warm water - no boiling water!
The fluffiest and fastest homemade bread tends to be made on a special baking stone, which is placed on a wire rack and heated along with the oven. If you don’t have a baking stone, you can take a flat sheet of fireclay clay, but without glaze.
You can cut the loaf only after it has cooled, otherwise the crumb will begin to stick together and drag on the knife.

Video

Not long ago, there was a wave of rumors on the Internet about additives found in store-bought bread. One can only guess how true the rumors were, but some particularly vigilant citizens became concerned about the problem of home baking. And it turned out that baking bread at home is not at all difficult, even if you don’t acquire special gadgets, but use the good old stove and oven.

How justified home baking is, it is better to ask people with experience. And they, as a rule, having learned to bake bread on their own, completely stop buying it in the store. Just the knowledge that there are no preservatives in homemade bread will encourage many to experiment with baking. Fortunately, you don’t need superfoods for this, and baking bread doesn’t take that much time.

Bread can be baked at home in several ways. The easiest way is to use a bread machine. Both a newfangled multicooker and a conventional oven are also suitable for baking bread. We probably won’t consider options with a Russian stove, since such luxury is rare today.

Homemade bread in a bread machine

In fact, those who have a bread machine at home participate minimally in the process of baking bread. Their task is to correctly measure the ingredients and load them into the machine. For example, excellent white bread will be made if you pour a glass of warm water into a ladle or bowl, stir in one and a half teaspoons of dry yeast and a couple of tablespoons of sugar. Add 3-4 tablespoons of vegetable oil there. All this should stand for ten minutes in a warm place. Then this impromptu dough is poured into the container of the bread machine, a teaspoon of salt and wheat flour, sifted through a sieve, are added there. The flour should be approximately 450 g. All that remains is to select the “White Bread” or “Basic” mode, the desired crust color and press the “Start” button. The bread will be ready in about two and a half hours.

For choux bread you will need 350 g of rye and 250 g of wheat flour, two tablespoons of honey and vegetable oil, one and a half teaspoons of salt, a teaspoon of caraway seeds, two teaspoons of dry yeast, 330 ml of water, as well as pre-brewed boiling water (80 ml) 4 tablespoons rye malt. We put everything listed in the bread machine, select the “Rye bread” mode and press the “Start” button.

To make the existence of bread machine owners easier, special ready-made baking mixes are produced. But if you still prefer to combine the ingredients yourself, you can experiment. For example, add melted butter rather than vegetable oil to make the taste of the bread more delicate. Or replace water with milk or kefir. You can add an egg, cottage cheese or muesli, dried fruits, bran, sprouted wheat grains, nuts, seeds, herbs and spices to the dough.

Homemade bread in the oven

Baking bread in the oven is not much more difficult than a regular pie. The main thing is to find a suitable baking container. And it is not at all necessary that it be a classic rectangular shape - both round and oval will do, as long as it has high sides and fairly thick walls.

For homemade white bread, take a quarter glass of milk, a glass of warm water, one and a half tablespoons of sugar, the same amount of melted butter, a teaspoon of salt, a packet of dry yeast and three and a half cups of flour. When the dough is ready, you will need a little vegetable oil to grease the pan.

First of all, yeast is diluted in warm water, then all of the above ingredients are added in the indicated quantities. But first add only two glasses of flour, and add as you mix. As soon as the dough begins to lag behind the walls, it needs to be kneaded - kneaded in every possible way with your hands, preferably on a table sprinkled with flour. This is quite hard physical work and will take about ten minutes.

Then take a large pan, put the dough in it and put it in a warm place, covering it with a lid or towel. The dough will approximately double in volume in an hour. The risen dough can be kneaded, or it can be rolled out into a thick layer and rolled up like a roll, and then placed in the prepared pan. The mold is also covered with a towel and again placed in a warm place for an hour, as the dough should rise again.

Before directly baking the bread in the oven, the temperature should already be approximately 200°C. The pan with the risen dough is placed in the oven for half an hour, but it is still worth checking periodically to make sure that the bread is not burnt. When the bread is baked, take it out and let it cool completely. It is not recommended to cut bread that has not cooled down.

Having mastered the preparation of bread in the oven according to the basic recipe, you can move on to experiments, adding spices, bran, dried fruits and whatever your heart desires to the dough.

Rye bread in the oven also turns out well, and the dough for it is prepared in almost the same way. For the dough you will need to take 8.5 g of dry yeast, dilute it with warm water, add salt and rye flour. There should be 300 ml of water per half kilo of flour. Knead all this into a dough and leave in a warm place for two hours. The risen dough is kneaded, formed into a loaf and again left alone for an hour. Then the pan with the future bread is placed in the oven and baked at 220°C for thirty minutes.

Homemade bread in a slow cooker

The multicooker, already appreciated by busy housewives and men who are far from cooking, can do almost everything. This includes baking bread. True, you will have to directly participate in this process. In addition to the fact that you will need to prepare the dough, the bread should be turned over during the baking process to get a loaf toasted on both sides - after all, there is no grill in the multicooker.

White bread will work great in a slow cooker if you take half a kilo of flour, 330 ml of water, 25 g of sugar, a teaspoon of salt, 6-7 g of dry yeast, and a couple of tablespoons of vegetable oil. Dissolve sugar and salt in warm, but not too hot water, add yeast to it - you get a dough. Keep the dough in a warm place so that the yeast foams and pour in the oil. Flour should be added, sifting through a sieve - this will make the bread more fluffy. The dough is kneaded for about 10 minutes, then placed in a large container in a warm place for three hours.

The risen dough is kneaded and placed in a multi-cooker bowl, previously greased with vegetable oil. It takes another hour for the dough to rise again. Some bakers turn on the “warm” mode at this stage, but you can do without it if the bowl with the dough is carefully covered and kept warm. As soon as the dough has risen again, you need to select the “baking” mode and set the timer for 50 minutes. The bread will be baked but will be white on top. Therefore, they carefully take it out, turn it over and put it back into the bowl. To brown the bread on the other side, 15-20 minutes in the “baking” mode is enough.

Almost the same way, black bread is baked in a slow cooker, only the flour, of course, is rye.

The lucky few succeed in making bread at home the first time. But this is not a reason to be sad at all. Try, experiment, and you will definitely be able to bake your own signature homemade bread - aromatic and tasty.

Bread in the oven is the standard of fresh homemade baking, which is many times superior in taste to any store-bought option. Since ancient times, its preparation was considered a special ritual, which to this day is associated with many traditions and beliefs. Despite the lack of a Russian oven, making tasty, fluffy and aromatic bread at home is not so difficult. Moreover, such a culinary feat will immediately add several points in favor of any housewife.

All types of flour are used to prepare bread in the oven.: wheat, oatmeal, rye, whole grain, etc. In order for baked goods to rise well, yeast or various starters are added to it. Yeast can be fresh or dry. As for starter cultures, there are more than a hundred varieties of them. They are prepared with kefir, barley, hops, raisins, wheat, etc. Some starters turn out quite quickly, while others have to be prepared for several days. Using sourdough allows you to preserve its beneficial properties in bread and extend its shelf life to several weeks.

Bread cooked in the oven contains vitamins, organic acids, enzymes, pectins, fiber and many minerals. It is recommended for everyone, young and old, to eat it. However, it is better not to overindulge in baking, since the calorie content of homemade bread is very high.

Secrets to making perfect bread in the oven

Bread in the oven always turns out much fluffier and tastier than store-bought bread. You only need to try any of the recipes once, and homemade baking will quickly become part of your daily must-try list. It’s not so easy for novice cooks to figure it out the first time. how to bake bread in the oven, so it’s better to turn to professionals for secrets:

Secret No. 1. Before baking the bread, it is recommended to let the dough rest in the baking pan for 40-50 minutes.

Secret No. 2. After cooking, you need to sprinkle the bread with water, cover with a towel and let it sit for a while.

Secret No. 3. The bread dough should be elastic and not stick to your hands at all. Otherwise, you need to add more flour beyond the specified amount.

Secret No. 4. To ensure that the bread bakes evenly, preheat not only the oven, but also the baking pan before cooking.

Secret No. 5. To achieve a crispy crust, leave the bread in the oven after turning it off for another 15 minutes directly on the rack.

This recipe is quite simple and not as long as many of its “colleagues”. Bread will quickly fill the house with the aroma of fresh baked goods, which will create a very warm and cozy atmosphere. After cooking, sweep the flour from the bread with a brush and cool the loaf itself.

Ingredients:

4 cups flour;
2 tsp. dry yeast;
4 tsp. Sahara;
2 tsp. salt;
2 glasses of water.

Cooking method:

Heat the water, dissolve sugar and dry yeast in it.
After 10 minutes, add salt and sifted flour.
Knead a viscous and thick dough.
Preheat the oven to 35 degrees and place the dough there, covered with a lid.
When the dough has tripled in size, transfer it to a greased pan.
Flatten the dough, lightly sprinkle with flour and let rise again.
Cook the bread for 15 minutes at 220 degrees, then reduce the temperature to 180 degrees.
Bake for another 30 minutes, then let the bread cool.

Interesting from the network

Garlic rye bread will be an excellent addition to any first or second course. It is better to use fast-acting yeast so as not to delay the already lengthy baking process. The baking sheet should be greased only lightly, using no more than 1 tablespoon of vegetable oil.

Ingredients:

300 g rye flour;
400 g wheat flour;
400 ml water;
2 tsp. salt;
5 tsp. Sahara;
5 cloves of garlic;
2 tsp. dry yeast;
3 tbsp. l. vegetable oil.

Cooking method:

Dissolve yeast in 200 ml of water and dissolve sugar.
Place the resulting mixture in a warm place for 25 minutes.
When the yeast rises, pour the remaining water and vegetable oil into the dough.
Mix salt with sifted rye flour and gradually add to the yeast.
Sift the wheat flour and gradually add it to the dough.
Chop the garlic and add to the total mass.
Knead the dough, cover and leave it in a warm place for an hour and a half.
Knead the dough well again and transfer it to a greased baking dish.
Bake the bread for 50 minutes in a well-heated oven at 220 degrees.

Despite the absence of yeast, the bread according to this recipe turns out very fluffy and rises perfectly. Before cooking, you can make 3-4 cuts along the loaf. This will allow it to bake better and give it a more presentable appearance.

Ingredients:

500 g wheat flour;
150 ml kefir;
200 ml water;
1 tsp. salt.

Cooking method:

Pour the kefir into a bowl and add 75 g of flour to it, mix.
Cover the bowl with cling film and leave for a day.
Sift the rest of the flour into a deep container, add the resulting starter.
Add salt and gradually pour in water, kneading the dough with your hands.
Line a baking tray with baking paper and sprinkle it with flour.
Form the dough into a loaf and place in the pan.
Cover the top of the loaf with another sheet of parchment and a towel.
Place the pan in the switched off oven for 2.5 hours, then knead the dough with your hands and shape it into a loaf again.
Leave the dough under the parchment for another 30 minutes.
Preheat the oven to 250 degrees and bake the bread for 15 minutes under a closed lid or foil.
Remove the lid (or foil) and continue baking for another 20 minutes.

Bread made with sourdough has always been considered healthier for the body than yeast-based baking options. Moreover, for preparation you only need water and wheat flour. You will need approximately 70 grams of starter for one preparation. The rest can be stored in the refrigerator.

Ingredients:

300 ml water;
500 g wheat flour;
130 g whole grain flour;
1 tsp. salt;
1 tsp. Sahara;
1 tbsp. l. vegetable oil.

Cooking method:

Heat 50 ml of water a little and pour into a deep bowl.
Pour 100 g of flour into the same bowl and knead the dough.
Transfer the starter into a plastic container and cover with cling film.
Leave the container for 3 days in a warm place.
After three days, remove the film from the container and discard the top half of the resulting mass.
Add another 50 ml of warm water and 100 g of flour to the remaining dough.
Knead the dough, cover again with film and leave for 12 hours.
Remove the top part of the dough.
Add 100 g of flour and 100 ml of water, also slightly warmed, to 70 g of ready-made starter.
Stir the dough a little and leave for 1 hour.
Add the remaining water and vegetable oil, add salt and sugar.
Gradually add the rest of the flour (both wheat and whole grain).
Let the dough rest for 1 hour again.
Divide the dough into two parts and form long loaves (like a loaf or baguette).
Place the prepared dough on a baking sheet, having previously covered it with paper.
Make several deep transverse cuts on each loaf.
Bake for 15 minutes at 200 degrees, then 35 minutes at 160 degrees.

Now you know how to cook bread in the oven according to a recipe with a photo. Bon appetit!

More and more often, housewives prefer homemade white bread. There are many recipes for such baking. The bread is kneaded with milk, yogurt, sour cream or plain water, but in any case it turns out incredibly tasty.

White bread in the oven - basic cooking principles

To make classic white bread you will need flour, yeast, salt and water. From the listed ingredients, knead the dough, let it rise and bake. The basis of white bread is premium wheat flour. By replacing certain products, you can get a new taste for baked goods. So, water can be replaced with milk, kefir or yogurt, and yeast can be replaced with sourdough. Eggs, vegetable or butter fat, spices, etc. are added to the dough.

Particular attention should be paid to yeast. Their quality determines how successful the baking will be. It is better to use a live product, but if you cannot buy one, you can use dry yeast.

The dough is kneaded exclusively by hand, even if you used a food processor for this, at the end you still need to knead it yourself for two to three minutes. It is placed in a deep container and left to rise in a warm place for a couple of hours. Then you need to knead the dough a couple of times, but you need to do this with light movements, just letting the air out of it; if you knead, the bread will not turn out fluffy.

From the finished dough, bread is formed into a round or square shape, left to proof, and then baked for an hour.

Today, many housewives use bread machines for kneading and baking. Of course, this is convenient, but hand-kneaded bread turns out much tastier.

Recipe 1. White bread in the oven

Ingredients

half a kilogram of flour;

a packet of dry active yeast;

table salt – 10 g;

350 ml purified water.

Cooking method

Dissolve the yeast in a small part of warm water, pour in the rest of the water and add salt. Sift the flour through a fine sieve into a bowl. Make a hole in the center and pour water and yeast into it. Gradually collect the flour into a liquid mixture and knead the dough. Place it on the table and continue kneading it until the dough becomes smooth and homogeneous. Don't add flour!

Now sprinkle the table with flour and form the dough into a ball, folding the edges towards the center. Then we turn it over and fold the edges. Coat a bowl with vegetable oil and place the dough in it. Place in a warm place for an hour and a half, covered with a towel.

Transfer the dough, having previously kneaded it, into a mold or onto a baking sheet, and leave to proof. When it has risen sufficiently, place it in the oven at 180 C, preheating it to 180 C. Bake for about forty minutes.

Recipe 2. White bread with semolina

Ingredients

250 ml of whey;

50 g semolina;

50 ml lean oil;

50 g white sugar;

20 g sesame seeds;

5 g instant yeast;

one and a half stack. premium flour;

5 g kitchen salt.

Cooking method

Warm up the whey. Dissolve yeast, salt and white sugar in it.

Add sesame seeds and semolina. Stir. Sift the flour twice through a fine sieve. Pour it into the semolina mixture in small portions and stir. Continue kneading, adding oil, until the dough acquires a uniform, smooth consistency. Leave the dough ball in a warm place for several hours, covered with a kitchen towel.

Punch down the dough and place it in a greased form. Sprinkle flour on top and leave to proof for 20 minutes.

Place the pan in the oven, after turning it on at 180 C. Check the readiness of the baked goods with a wooden stick.

Recipe 3. White bread with milk

Ingredients

650 g flour;

10 g sesame seeds;

50 g butter fat;

two eggs;

milk – 150 ml;

5 ml vegetable oil;

150 ml purified water;

10 g active dry yeast;

kitchen salt - two pinches.

Cooking method

Add butter to milk and heat it slightly. Pour in the yeast, stir and leave for half an hour so that it “wake up”.

Sift the flour through a fine sieve twice, combine with the rest of the dry ingredients, except sesame seeds, and mix. Pour the dry mixture into the dough, pour in the vegetable oil and add the beaten egg. Knead into a thick, pliable dough and leave for several hours in a warm place, covered with a towel. Let's knead it a couple of times.

We form round bread from the finished dough, place it on a baking sheet, sprinkle with sesame seeds and leave for half an hour until the dough rises. Place the bread in the oven for forty minutes. Bake at 190 degrees.

Recipe 4. White bread with sour milk “Night”

Ingredients

instant yeast - sachet;

550 g wheat flour;

5 g table salt;

400 ml yogurt.

Cooking method

Sift the flour through a fine sieve. We combine it with yogurt, salt and yeast. Mix the dough. It will stick slightly to your palms. We collect it into a ball and place it in a bowl greased with vegetable oil. Leave overnight, covering the bowl with cling film.

Lightly dust the work surface with flour, transfer the dough onto it and knead lightly. We bring the edges to the center, forming a ball. Grease the bowl with vegetable oil, cover and leave for forty minutes.

After the allotted time, carefully turn the bowl of dough onto a baking sheet lined with parchment.

Preheat the oven to 220 C. Place a baking sheet in it and bake the bread for a quarter of an hour. Then reduce the temperature to 180 C and bake for another half hour. Transfer the finished bread to a wire rack, cover with a clean cloth and cool.

Recipe 5. White bread in the oven with cheese

Ingredients

50 g Parmesan;

7 g dry yeast;

thyme - sprig;

wheat flour – 270 g;

50 ml olive oil;

a glass of warm drinking water;

two pinches of table salt.

Cooking method

Pour the yeast with warm water and stir. Sift the flour three times into a separate bowl. Combine it with olive oil, salt, finely grated Parmesan cheese and a chopped sprig of thyme. Stir well.

Pour a little yeast diluted in water into the dry mixture and knead the dough. Cover the bowl with cling film and leave the dough overnight.

Divide the dough into three parts. Forming rectangles. We stretch each part on a cutting board, take the ends and fold them in the center. We repeat the procedure three times. Place on a baking sheet, having previously covered it with parchment and greased it with oil. Leave for a couple of hours.

Turn on the oven at 250 C. Place a bowl of boiling water on the bottom. Place a baking sheet on the middle level. Bake for 20 minutes. Place the finished bread on a wire rack, cover and cool.

Recipe 6. White bread with cracklings

Ingredients

half a glass of milk;

7 g yeast;

salt;

egg yolk;

a pinch of sugar;

wheat flour;

30 ml vegetable oil;

30 g pork chop or bacon.

Cooking method

Dissolve yeast, granulated sugar and salt in warm milk. Add a little flour and knead the dough. Leave in a warm place until the yeast is activated.

Cut the bacon or bacon into small pieces and fry in a heated frying pan until cracklings form. Cool and add them to the dough. Pour in the vegetable oil and gradually add the sifted flour. Knead the dough, which is not liquid, but not too stiff.

Grease the mold with oil. Place the dough in it and leave it to rise for a couple of hours. Brush the top of the bread with egg yolk.

Preheat the oven to 180 degrees. Place the pan with the dough in it and bake until done. Check with a toothpick or wooden stick.

Recipe 7. White bread with chickpeas and wild garlic

Ingredients

700 g wheat flour;

a bunch of dill and parsley;

sour milk – 250 ml;

40 ml vegetable oil;

150 g wild garlic;

warm filtered water - half a glass;

chickpeas – 200 g;

pressed yeast - 20 g;

two pinches of table salt;

50 g white sugar.

Cooking method

Wash the chickpeas and soak them for a day. Then wash it again and boil until soft. Let cool.

Pour warm water into a bowl, add yeast, 100 g of flour and sugar. Stir and leave the dough to rise. As soon as the dough rises like a cap, add salt and, gradually adding the remaining sifted flour, knead the dough.

We wash the wild garlic, finely chop it and add it to the dough. Place chickpeas here and add oil. Stir and leave warm. When the dough rises, add chopped herbs. Stir.

Place the dough in a greased form. Cover it and leave it to proof. Preheat the oven to 180 C. Place the mold in it and bake for an hour.

Use only high quality bread flour. Be sure to sift it through a fine sieve at least twice to saturate it with oxygen.

Dissolve yeast only in warm liquid, never in boiling water, otherwise it will die.

You can sprinkle the bread with sesame seeds, sunflower seeds or poppy seeds.

To keep the crust of the bread soft, sprinkle the hot baked goods with water, cover with a towel and cool.