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Home bread


Today for the first time in my life I made bread ... for a long time I had a craving, because I still saw you here, and my mother kept saying I let go, I let go and she didn't ... today I got heart in my teeth and I did .. I'm so proud of what came out, I ate a quarter of it ...

  • 800 gr flour
  • 100 gr yogurt
  • 400 ml of milk
  • 50 gr of fresh yeast
  • 50 ml oil
  • 1 tablespoon sugar
  • 1 teaspoon salt

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Homemade bread:

The yogurt must be at room temperature.

We put the milk in an ibirc on the fire until it becomes warm.

In a bowl mix the yeast, sugar, 1 tablespoon flour and 4-5 tablespoons of warm milk.

When the yeast has completely dissolved, let it rise for about 15 minutes.

In a bowl sift the flour and sprinkle with salt.

Add the yogurt, the leavened yeast and start kneading.

We poured the milk gradually, while we kept kneading.

At the end we put the oil and incorporate it well.

Cover with a clean towel and leave the dough in a warm place until it doubles in volume.

Sprinkle a little flour on the work table, turn the dough over and divide it into 4 pieces.

We take two pieces and shape them with our hands forming some rolls. We weave the two rolls and get the first bread.

Do the same with the other.

We line two suitable trays with baking paper, we place the breads.

Cover them and leave them to rise for another 20 minutes.

Meanwhile, heat the oven, put a kettle with water and leave it there for about 25 minutes.

After this time, take out the kettle with water, put the bread.

Set the oven temperature to 170 degrees, leave the breads for 30-40 minutes until they are browned and baked.

When they are ready, take them out of the oven, make a mixture with a little water and oil and grease them.

Cover them with 2-3 thick towels and leave them like this until they cool.

Cold, wrap them in foil to keep them tender.

We serve whenever we want.

Good appetite!


Homemade bread recipe & # 8211 Simple recipe with steps

Hi housewives! I got to this homemade bread recipe fluffy after several attempts and more or less successful attempts to make bread at home.

Before we begin, I must tell you that bread comes out absolutely insane: fluffy, flavorful, filling!

That is, if you follow the simple steps of our bread recipe.

How to make homemade bread?

First of all, with a lot of love.

With small modifications and adjustments to the original recipe, I think we have reached the perfect homemade bread recipe. With this homemade bread recipe, I ended up getting my friend ready, who fell in love with my bread.

Then it is done with a lot of patience (even if it does not appear in the recipe).

Especially if you want to make a fluffy and well-grown homemade bread, as we all like.

Last but not least, a tasty and healthy homemade bread is made with the best ingredients. Yes! Ingredients count, from flour to salt.

The ingredients for a successful bread

  • Homemade bread flour & # 8211 the number of flour represents the amount of gluten it is indicated to use a flour with as much gluten as possible, so with a higher number
  • yeast & # 8211 do not use instant yeast or envelope, I do not guarantee that you will bake a good bread I use fresh yeast Grandma's secret always
  • The sugar & # 8211 I used brown sugar is healthier
  • oil & # 8211 cold pressed is much healthier
  • The salt & # 8211 I recommend iodine-free and anti-caking sea salt

So, girls, if you want to impress your loved ones, try this homemade bread recipe. And so you can strengthen your position in their hearts.


Ingredients plain homemade bread

for 2 loaves of 750-760 gr.

  • 1 kilogram of bread flour (type BL 550 or type 650 & # 8211 choose a flour with a minimum of 9.5% protein content) + 1 tablespoon with extra flour tip, for sprinkling
  • 650 & # 8211 700 ml. the water
  • 20 grams of fine salt
  • 14 grams of dry yeast

How to make simple homemade bread

Adaptation of ingredients

This homemade bread, as I have already said, is even the simplest possible. The recipe was designed to be made by a beginner, not a very skilled one. If you do it with exactly the above ingredients, then you will surely succeed, even if your experience in the field of artisanal bakery is zero.

However, after repeating the recipe a few times and noticing that you succeed, you may want some changes.

A. You can replace 30% of the recommended amount of flour for the simple homemade bread recipe (ie 330 grams) with wholemeal flour. Be careful, wholemeal flour, not the so-called "black flour", which is just a hoax. If you use wholemeal flour, you will need to increase the amount of water by 50 & # 8211 80 ml.

B. You can add up to 100 grams of seeds to the plain bread dough. The seeds of sunflower, pumpkin, flax, etc. are suitable. Be careful not to simply add the seeds to the dough, as the bread will come out dry and crumbly! The seeds used for bread are hydrated overnight in cold water. After drawing plenty of water, they drain and can be added to the dough in the last part of the kneading.

C. For this simple bread, you can replace dry yeast with fresh yeast. I do not recommend using the equivalent of 14 grams of dry yeast, 40-50 grams of yeast, but only 20-25 (one cube). Mix the yeast with 1 tablespoon of flour and about 100 ml. of lukewarm water (from the total recommended amount). Leave in a warm place for about 15 minutes, until it bubbles. Add the activated yeast mixture to the flour mixed with the salt, followed by lukewarm water. Be careful, if in 15 minutes the yeast does not bubble, DO NOT use it for bread, it is old and the dough will not grow!

Dough preparation

1. Sift the flour into a large bowl (of the mixer). Add the weighed salt. You should know that as a rule, salt should represent 2% of the recommended amount of flour for bread. Add the dry yeast and mix the dry ingredients.

2. Add 650 ml. of lukewarm water. Some flours have a higher absorption capacity and we may need to add about 50 ml. of extra water in plain bread dough. That's what we'll realize during the turmoil.

3. Mix the flour with water, with the mixer to which we attached the hook-shaped accessory or with a large wooden spoon.

4. Knead the dough for about 7-8 minutes with the mixer, respectively about 15 minutes by hand. If the dough is too thick, gradually add the remaining 50 ml. of lukewarm water. Usually it is not necessary, 1-2 tablespoons of water are enough, so we add it gradually.

5. Finally, the dough must be smooth, pleasant to the touch and detach from the walls of the bowl. Grease a clean bowl with a drop of oil. We shape the dough for our plain bread into a ball and put it in the bowl. Cover the bowl with cling film and place in a warm place. In about an hour, if it's hot, the dough will rise and double in volume.

Dividing the dough

6. When the dough has risen, my "Teacher" at home is still calling for help. He doesn't do much with modeling bread. It's not a big deal, though, if you don't have any pretensions. This simple homemade bread will grow anyway and will be very tasty, even if at first it will be a bit crooked. So, in the picture below, the raised dough almost filled the bowl.

7. On the visible surface of the plain bread dough, ready to rise, sprinkle 1 tablespoon of flour. Beat lightly, lightly with your palm and the flour will spread to the edge. We use a flexible squeegee to detach the dough from the bowl, all around. When we put the squeegee between the dough and the bowl, the sprinkled flour will penetrate, so it will not stick.

8. Turn the simple bread dough over on the work surface, in a single movement. In contact with the worktop, the part sprinkled with flour will come, so it will not stick and there will be no need for extra flour. You can already see in the dough section how beautiful it has grown and how many air bubbles it has.

Bread modeling and second leavening

9. Divide the dough in half, with a special pastry / baking cutter or, failing that, with a knife. We will get two pieces of dough, for two large loaves, which after baking will weigh over 750 gr. It would be an exaggeration to make a single loaf of the whole amount of dough and it would be even more complicated to bake, and we avoid complications, because we started to make a simple bread.

10. The visible part of the two pieces of dough is moist and sticky and the part in contact with the work surface is floured. Our goal is to roll the plain bread dough so that the wet and sticky part reaches the middle, so we don't see it again. So, in turn, shape each piece of dough, forming two dense cylinders and seal the joint well, rolling them a little on the table.

10. As a preference, this simple homemade bread can be baked freely or in shape. For the first option, we simply place the two formed loaves, glued down, in a tray lined with baking paper. We prefer to bake them in shapes, so each molded piece comes in a shape with dimensions 25 * 11 * 8 cm, greased with oil or lined with baking paper. In any case, the molded breads are covered with a thick kitchen towel and left to rise for another 30 minutes. Meanwhile, turn on the oven and set it at 230 ° C, heat up and down. If we opted for the bread baked freely, in the tray, before baking it we have to increase it with a very sharp knife or a blade.

Baking bread

11. In the first 15 minutes of baking, any bread needs a high temperature to rise. At the same time, it needs steam, which can come from two sources:

  1. If you have a steam oven, it's the easiest, set a suitable program (50% steam is OK)
  2. If you do not have a steam oven, prepare a saucepan / pan with boiling water. When you put the bread in the oven, place on the bottom of the oven and the tray with water, which will form steam.

So, we bake our homemade bread in the preheated oven at 230 ° C, at a medium height, necessarily with steam. After 15 minutes, the temperature drops to 200 ° C and the steam stops / the tray is removed (be very careful not to burn yourself!). The heat must come from below and from above and no ventilation is needed to bake the bread. If you can't stop the ventilation, you need to know that the bread will come out OK anyway, only that it will have a thicker crust. To find out if it's ready, it doesn't help to prick the bread with a toothpick, it's nonsense. The baked bread has a golden-brown crust and, lightly hammered on the bottom, it will sound empty. For a more rigorous test, the baked bread has an internal temperature of 95-96 ° C. Once baked, the bread is left on a grill to cool well before being sliced.

Following the recipe described above and all the recommendations, a simple and beautiful bread comes out, which is sliced ​​without many crumbs and kept perfectly for 5 days, wrapped in a clean cotton towel and placed in the wooden crate for bread. Maybe it can be kept even longer, in our country it was exhausted every time after 5 days. May it be useful to you!

All bread recipes on the blog you can find them by clicking on the picture below.


Homemade bread recipes - methods at your fingertips

  • without mayo or to make the dough directly - when kneading the dough, put all the amount of flour, water / milk, salt and yeast if you choose this method, you will need a 2-3 times higher amount of yeast than for indirect preparation (with mayonnaise) remember that if you choose to make bread without mayonnaise, you will not get the same intense flavor, the core will be more porous
  • with mayonnaise or make the dough indirectly - involves two stages: first make the mayonnaise, then the dough according to the recipe, to get the mayonnaise, use 50% of the amount of flour, ⅔ of water and all the yeast kneaded, but taking care that the mayonnaise has less consistency than the dough the duration of leavening of the mayonnaise can last between 1h30 and 2h, depending on the quality of the flour and yeast used in the second stage, after the mayonnaise has leavened, add the rest of the flour and salt after kneading, keep the dough to leaven minutes, until it doubles in volume after that, put the dough on the table over which you sprinkled a little flour, cut it into the desired shapes and leave it to rise for another 30 minutes and only then put it in the oven.
  • with or without agitation - There are also homemade bread recipes that do not require kneading then, if you use a bread machine, then it does all the work: leaven, knead and bake, and you just have to put the ingredients in it.

Classic homemade bread recipe

  • 10 g dry yeast or 25 g fresh yeast
  • 1 kg of flour
  • 550 ml of water (50 ml are for mayonnaise, if you want to use fresh yeast)
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 60 ml oil.

Method of preparation: if you use fresh yeast, you will have to prepare the mayonnaise first: mix the yeast well with the sugar, then add 50 ml of warm water (not hot or cold), a tablespoon of flour and leave it to rise for a quarter of an hour. doubles the volume). Put the mayonnaise over the flour for the dough, gradually adding warm water. The dough is kneaded from the edges inwards, so that it can absorb air. Beat the dough 10 times, so that the air is evenly distributed in the dough. If you see that the dough sticks to your hand, add a little more flour and knead it for another five minutes. Leave it to rise in a bowl. When it has doubled in volume, divide the dough in two, knead it once more, increase it, if you want to give it a special look and leave it to rise again, for at least half an hour. Then, put the dough in the baking trays and grease it with water or beaten egg with water, for a fine crust that will have a golden appearance. Bake the bread for 10 minutes at 160 degrees, then raise the temperature to 180. After 40 minutes, check the bread with a toothpick. If it is clean, then it is ready, if the dough still sticks, then it must be baked.

Homemade bread recipe with seeds

  • 500 g white flour type 650
  • 250 g wholemeal or black flour
  • 250 g of rye flour
  • 500 ml of water (or more, depending on how much the dough requires)
  • 25 g fresh yeast or 7 g dry yeast
  • 1 tablespoon honey
  • 20 g of salt
  • 250 g seeds and nuts
  • work table oil.

Method of preparation: put all kinds of flour in a bowl, pour all the water over them, add the ground cumin seeds. Mix everything with a wooden spoon, cover the bowl with plastic wrap and leave everything at room temperature for at least six hours (you will get a preferred dough). Meanwhile, rub the yeast with the honey and wait for it to ferment. Put the preferred dough in a bowl and pour the yeast over it. Knead the dough until it becomes elastic. Finely chop the walnuts and mix with the seeds. Add them to the dough, knead it a little more and give it a rectangular shape. Divide the eyes into three equal pieces and fold it into three. The left side and the right side, over the one in the center. Leave it to rise for an hour, then fold it in three again. After another 60 minutes, fold it once more in three and let it rest for 30 minutes. Divide it in half and knead it a little. Leave the dough to rise again for half an hour. Meanwhile, heat the oven. First you will bake the bread at 180 degrees, then you will raise the temperature to 200 degrees Celsius. You do the toothpick test and when you see that the dough no longer sticks to it, your bread is ready.

Homemade bread recipe with cheese, garlic and parsley

  • 800 g flour
  • 60 ml melted butter
  • 50 ml olive oil
  • 350 ml milk
  • 300 g cheese or cheese
  • 1 egg tied
  • 30 g of yeast
  • 200 g unmelted butter
  • 6 cloves of garlic
  • 1 bunch of parsley
  • salt, sugar - to taste.

Method of preparation: heat the milk and dissolve the yeast in it, mixing it with a quarter teaspoon of sugar. In a large bowl put flour, salt, an egg, melted butter, milk with yeast and knead for 10 minutes. Pour the oil and knead for another 10 minutes. Cover the dough with a towel and leave it to rise for two hours. Meanwhile, mix the melted butter with the finely chopped garlic and refrigerate. After the dough has doubled in volume, preheat the oven to 180 degrees and put the bread in the oven for about 20 minutes. Grease it with the mixture of butter and garlic, keeping a spoonful of the butter composition. Bake for another 7 minutes, then take it out of the oven and, after it has cooled for a quarter of an hour, cut out your pockets and fill them with thin slices of cheese. Keep the homemade bread with cheese and garlic for another 5 minutes in the oven, then grease it with the remaining garlic butter, chop the parsley and sprinkle it on top. Put it in the oven for another 2 minutes and it's ready.

Homemade rye bread recipe

  • 250 g of rye flour
  • 250 g white flour type 650
  • 12 g of fresh yeast or 4 g of dry yeast or 75 g of natural mayonnaise
  • 15 g salt
  • 1 tablespoon sugar
  • 400 ml water.

Method of preparation: put all the flour and salt in a bowl. Dissolve the yeast and sugar in warm water and when it has foamed, pour it over the flour and mix. Leave the composition at room temperature for half an hour, stirring every 15 minutes. Refrigerate the dough until evening, then leave it at 20-21 degrees Celsius until the next morning. Sprinkle a lot of flour on the work surface, because the rye dough is very sticky. Knead the dough, folding it several times. Leave it to rise for 1h30, until it doubles in volume. Preheat the oven to 250 degrees and bake the bread for half an hour.

Homemade potato bread recipe

  • 600 g white potatoes
  • 600 g white flour
  • 300 ml water
  • 3 teaspoons salt
  • 2 tablespoons oil
  • 25 g fresh yeast or 7 g dry yeast
  • 1 teaspoon brown sugar.

Method of preparation: boil the potatoes and crush them. Rub the fresh yeast well with the sugar until it becomes like sour cream. If it is dry, mix it with the sugar and 2 tablespoons of water, 2 teaspoons of flour and leave it to rise. Put the potatoes over the flour and mix. Pour the leavened yeast and knead the dough until it sticks to the palms. Leave it to rise for 40 minutes. After that, put the dough on the work table, divide it in two and fold it in three. Let it rise for another 35 minutes. Preheat the oven to 230 degrees and place a tray of water at the bottom. Bake the bread and after 15 minutes, remove the tray with water. The temperature will drop to 200 degrees and let the dough bake for another 30 minutes.

Homemade bread recipe with olives, onions and rosemary

  • 600 g flour
  • 300 ml water
  • 15 g of fresh yeast
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 50 ml oil
  • 400 g onion
  • 200 g seedless olives
  • rosemary.

Method of preparation: soak the yeast in warm water with sugar and two tablespoons of flour. Leave it to rise for a quarter of an hour, until it foams. Mix flour, salt, liquefied yeast, oil and knead. Leave the dough to rise for about an hour. Finely chop the olives and onions. Cook the onion, drain it well of oil and let it cool. After the dough has doubled in volume, spread it out, put the onion and olives and fold it. Let it rise for another 45 minutes. Preheat the oven to 230 degrees. Bake the bread at this temperature for 25 minutes, then lower it to 180 degrees and keep the dough for another 30 minutes, until browned.

Homemade bread recipe with cheese / cheese and dried tomatoes

  • 500 g white flour type 650
  • 250 ml milk
  • 1 teaspoon sugar and one teaspoon salt
  • 2 teaspoons dry yeast
  • 200 g yogurt
  • 1 egg tied
  • 270 g cheese or cheese
  • 6 dried tomatoes.

Method of preparation: mix warm milk with yeast and sugar and leave the composition aside for 20 minutes. Beat the egg and yogurt and pour over the flour with salt. Add the soaked yeast and knead the dough. Let it rise for at least two hours. After doubling its volume, divide it in half and knead each half together with the grated cheese / cheese and finely chopped tomatoes. Keep cheese for decoration. Leave the dough to rise for another two hours. Preheat the oven to 180 degrees and bake the bread for 40 minutes.

Homemade bread recipe without kneading

  • 1 kg of white flour type 650
  • 500 ml of water
  • 10 g fresh yeast
  • 2 teaspoons salt, one teaspoon sugar
  • 50 ml of oil.

Method of preparation: mix flour, dry yeast, warm water, salt, oil, sugar until you get a homogeneous composition, without lumps. Grease the dough with oil, so that it does not stick to the crust, cover it with a foil and put it in the fridge to leaven. Before making the bread, leave the dough at room temperature for an hour. To bake the bread, either choose a dish that has a lid and keep it at 200 degrees Celsius, or opt for a container without a lid and leave at 180 degrees. Whichever method you choose, in the first 30 minutes, do not open the oven, then check the dough from time to time for another 20-30 minutes, doing the toothpick test.


Homemade bread with caramelized onions

Until recently, I just bought it, I admit. I didn't know it was so good at home. Ah, it's actually much better, fluffier, more fragrant than the one in the trade. It disappeared so quickly that next time I do two directly instead of one!

Start, of course, with the caramelized onion. Heat the oil in a non-stick pan over medium to high temperature. Lightly sauté the onion for 5 minutes, until soft. Reduce the heat to medium to low and let the onion (stirring occasionally not to burn or stick) turn golden. Season with salt (if you want it to be a little sweeter you can add half a teaspoon of caster sugar) and set aside to cool.

In a large bowl, mix the flour with the salt. Dissolve the fresh yeast in lukewarm water and add it over the flour. Mix everything well and then add the caramelized onions and green onion leaves. Knead well until the dough becomes fluffy and comes off the edge of the bowl. Cover it with a clean kitchen towel and let it rise for about 1 hour & # 8211 should it double.

Preheat the oven to 240 degrees Celsius 30 minutes before baking. Put the dough in a non-stick pan (rectangular, round, as you wish it is ok).

When you put it in the oven, pour a glass of water into the pan of the stove - which must be positioned on the lowest step, under the grill on which you put the bread. Thus, due to the steam that will form, the bread will be fluffy and not sticky. Bake the bread for 25-30 minutes, until the dough is no longer on the toothpick.

If you want, you can unleash your imagination and add extra sesame, cumin, baked and finely chopped red peppers (as we did), etc.


Homemade bread dough!

Bake fluffy and tasty bread at home. The porous structure of the bagels does not differ from the commercial product. You can make your own homemade bread according to your preferences.

INGREDIENT:

& # 8211 5 gr of yeast (1½ teaspoon)

& # 8211 11 gr of salt (1¾ teaspoon)

METHOD OF PREPARATION:

1. Sift the flour, thus enriching it with oxygen for a soft and fluffy dough. As the flour has different quality, keep ½ the spare glass and add it as needed.

2. Make a hole, in which you add yeast, sugar, salt and mix.

3. Make a hole again, pour in the oil and water, then mix with a spoon.

4. Sprinkle the dough with a little flour and knead it by hand for 20 minutes, gradually adding flour if the dough sticks to your hands, until it becomes smooth, non-sticky and elastic.

Advice. If your dough is too thick, it means that the flour contains more gluten and you can add 1 teaspoon or 1 tablespoon of water.

If it is difficult for you to knead the dough, you can cover it with plastic wrap, leave it for 5-10 minutes and then it becomes easier to work.

There is another method, you can scare the dough: simply beat the dough from the worktop.

If a part of the dough is smooth and a part remains more inhomogeneous, continue to knead: oxygen reaches the flour, enriches the dough and it becomes smooth.

5. Cut the dough into 2 pieces, glue the cuts, round the dough and put it in plastic bags.

6. Tie the bag loosely so that there is room for the dough to rise, but do not leave any holes so that air does not enter, which causes the dough to dry out. Remove air from the bag.

7. Leave the dough at room temperature, in a place without drafts, to rise for 1.5-6 hours.

8. After 1.5 hours, work the dough directly into the bag, but do not press too hard so as not to break the bag.

9. After another 2.5 hours, untie the bag, degas the dough, working it in the same way, through the bag, and transfer it to the work surface sprinkled with a little flour. The dough comes off the bag very easily.

10. Knead the dough once more, cut each piece in half and spread out rectangular countertops, using the rolling pin or with your hands.

11. Turn the countertop with the smoother side down and roll a roll across the width. Glue the edges and ends.

12. Gently tap the dough bar with your hand so as to remove excess air.

13. Grease the oil pan only where you will place the loaves.

14. Place the dough on the tray, make oblique incisions on the surface and put the bread in the oven (35 ° С) or in a warm place for about 40-60 minutes, covering it with a towel.

15. After that, grease the bagels with water and bake them for 30 minutes at a temperature of 200 ° C. Then set the temperature to 180 ° C and bake for another 15 minutes.

16. Remove the bread from the oven and grease it with water to make the crust softer.

Allow the bagels to cool on the tray, covering them with a towel, so they will be tastier and will not crumble when cut.


Homemade bread with caramelized onions

Until recently, I just bought it, I admit. I didn't know it was so good at home. Ah, it's actually much better, fluffier, more fragrant than the one in the trade. It disappeared so quickly that next time I do two directly instead of one!

Start, of course, with the caramelized onion. Heat the oil in a non-stick pan over medium to high temperature. Lightly sauté the onion for 5 minutes, until soft. Reduce the heat to medium to low and let the onion (stirring occasionally not to burn or stick) turn golden. Season with salt (if you want it to be a little sweeter you can add half a teaspoon of caster sugar) and set aside to cool.

In a large bowl, mix the flour with the salt. Dissolve the fresh yeast in lukewarm water and add it over the flour. Mix everything well and then add the caramelized onions and green onion leaves. Knead well until the dough becomes fluffy and comes off the edge of the bowl. Cover it with a clean kitchen towel and let it rise for about 1 hour & # 8211 should it double.

Preheat the oven to 240 degrees Celsius 30 minutes before baking. Put the dough in a non-stick pan (rectangular, round, as you wish it is ok).

When you put it in the oven, pour a glass of water into the pan of the stove - which must be positioned on the lowest step, under the grill on which you put the bread. Thus, due to the steam that will form, the bread will be fluffy and not sticky. Bake the bread for 25-30 minutes, until the dough is no longer on the toothpick.

If you want, you can unleash your imagination and add extra sesame, cumin, baked and finely chopped red peppers (as we did), etc.


Homemade bread with caramelized onions

Until recently, I just bought it, I admit. I didn't know it was so good at home. Ah, it's really much better, fluffier, more fragrant than the one in the trade. It disappeared so quickly that next time I do two directly instead of one!

Start, of course, with the caramelized onion. Heat the oil in a non-stick pan over medium to high temperature. Lightly sauté the onion for 5 minutes, until soft. Reduce the heat to medium to low and let the onion (stirring occasionally not to burn or stick) turn golden. Season with salt (if you want it to be a little sweeter you can add half a teaspoon of caster sugar) and set aside to cool.

In a large bowl, mix the flour with the salt. Dissolve the fresh yeast in lukewarm water and add it over the flour. Mix everything well and then add the caramelized onions and green onion leaves. Knead well until the dough becomes fluffy and comes off the edge of the bowl. Cover it with a clean kitchen towel and let it rise for about 1 hour & # 8211 should it double.

Preheat the oven to 240 degrees Celsius 30 minutes before baking. Put the dough in a non-stick pan (rectangular, round, as you wish it is ok).

When you put it in the oven, pour a glass of water into the pan of the stove - which must be positioned on the lowest step, under the grill on which you put the bread. Thus, due to the steam that will form, the bread will be fluffy and not sticky. Bake the bread for 25-30 minutes, until the dough is no longer on the toothpick.

If you want, you can unleash your imagination and add extra sesame, cumin, baked and finely chopped red peppers (as we did), etc.


Home bread

  • From the above ingredients, make a dough, with or without mayonnaise, as you like (we make it without) which is kneaded well for 30 minutes. The dough should come out rather soft, but good to spread. Leave to rise in the heat, in a bowl or bowl covered with a clean napkin for about 30-40 minutes.

Then divide the dough into 3, spread with a rolling pin on a flat surface given with oil and roll each of the 3 parts, then knit into three. Place in a well-greased pan with oil, raise it and place a tray on top so it is as big as a lid. Bake the bread for another 20 minutes.

Then put it in the preheated oven at the right heat, as it is, with that tray on top, like a lid. După o jumătate de oră cel mult, se scoate tava de deasupra şi se lasă pâinea să se coacă liber încă minim 20 de minute. In total ea stă la cuptor aproximativ o oră.


Homemade bread: Laura Adamache recipes

Delicious homemade bread recipes for all tastes. In this category you will find bread recipes, simple and quick, bun recipes, bread recipes with wholemeal flour, quick bread, bread with yeast or baking powder.
My favorites are rustic bread with olives and bread with potatoes, both recipes remind me of my childhood. If you are a beginner, you will find step by step explanations for obtaining a fluffy bread. Ciabatta is a very tasty Italian bread. If you want to try it, you can find the recipe in this category.
Making homemade bread is a real pleasure!
We can all make homemade bread in our personal kitchen, without the need for special equipment. It is important to have good bread recipes and the best quality ingredients.

What other bread recipes are waiting for you on the blog?

Fluffy bread recipes with fresh or dry yeast
Homemade bread dough with white flour or wholemeal flour
Homemade bread with corn, a recipe to please the whole family
Homemade bread with baked pumpkin, buns and homemade pretzels

There is no shortage of tips for a fluffy bread dough, and if you are wondering how to bake homemade bread, find in each recipe step-by-step details for a perfect, crispy and fluffy bread at the same time. All you have to do is read the bread recipes carefully and I assure you that the whole family will be amazed by the wonderful bread you will prepare.


Pâine de casă cu ceapă caramelizată

Până de curând doar am cumpărat-o, recunosc. Nu știam că se face atât de bine și în casă. Ah, ba chiar e mult mai bună, mai pufoasă, mai aromată decât aceea din comerț. Atât de repede a dispărut încât data viitoare fac direct două în loc de una!

Începe, desigur cu caramelizatul cepei. Într-o tigaie care nu lipește încinge uleiul, la temperatură medie spre mare. Călește ușor ceapa 5 minute, până se înmoaie. Redu focul la mediu spre mic și lasă ceapa (amestecând din când în când să nu se ardă sau lipească) să devină aurie. Asezonează cu sare (dacă vrei să fie un pic mai dulceagă poți adăuga și jumătate de linguriță de zahăr tos) și lasă deoparte la răcit.

Într-un bol mare amestecă făina cu sarea. Dizolvă drojdia proaspătă în apă călduță și adaug-o peste făină. Amestecă bine totul și apoi adaugă ceapa caramelizată și frunzele de la ceapa verde. Frământă bine până când aluatul devine pufos și se desprinde de pe marginea bolului. Acoperă-l cu un prosop curat de bucătărie și lasă-l la crescut circa 1 oră – ar terbui să se dubleze.

Preîncălzește cuptorul la 240 grade Celsius cu 30 de minute înainte de coacere. Pune aluatul într-o tavă care nu lipește (dreptunghiulară, rotundă, cum dorești este ok).

Când o dai la cuptor, toarnă un pahar cu apă în tava aragazului -care trebuie poziționată pe cea mai joasă treaptă, sub grătarul pe care pui pâinea. Astfel, datorită aburului care se va forma, pâinea va fi pufoasă și nu cleioasă. Lasă pâinea la copt timp de 25-30 de minute, până când aluatul nu mai rămâne pe scobitoare.

Dacă doriești, poți da frâu imaginației și adăuga suplimentar susan, chimen, ardei roșu copt și tăiat mărunt (așa cum am făcut noi), etc.


Video: Σπιτικό ψωμί (January 2022).