Homemade bread is much tastier and healthier than store bread. You can bake it yourself. Of course, this is not easy, because baking bread takes a lot of time and energy. However, the result will please you. To make the roll soft, lush, fragrant, you need to make a good dough for bread. We offer you to try simple but very successful recipes.

Yeast dough for bread

For bread, you need to choose the right flour. Choose fresh, dry, homogeneous, without lumps and any inclusions. Before mixing, it should be dried a little. Why flour is simply scattered on the table and left for half an hour. And then it must be sieved to enrich it with oxygen. Then the roll will definitely turn out airy.

Here are some foods you will need to bake yeast bread at home:

  • 40 g of yeast;
  • teaspoon of sugar;
  • Art. a spoonful of salt;
  • 1.5 kg of flour;
  • 3 glasses of water.

First you need to make a dough. In half a glass of heated water, dilute yeast, sugar. Place where the dough will be warm. It will take from fifteen minutes to half an hour, and you will see how it was covered with bubble foam.

Pour the flour into a bowl, add salt. Make a small hole in the middle and pour warm water, a dough there. Knead the dough gently, trying to grind all the formed lumps. Put the dough for a couple of hours in the heat. It will begin to rise, increasing by two, or even three times.

The dough is ready for baking: it is tender, does not stick to the palms. Form a loaf and place in the oven.

Easiest recipe

This is a very simple bread recipe that can be mastered by a novice baker. Here you do not need to cook the dough, wait two hours until the dough is suitable. In addition, you can not adhere to strict recipes, and use all products by eye.

The following ingredients will be needed:

  • glass of water;
  • 3 cups flour;
  • 8 tbsp. tablespoons of vegetable oil;
  • Art. a spoonful of sugar;
  • a teaspoon of salt and dry quick-acting yeast.

Dilute the yeast in warm water, add oil, add salt and sugar. Next, slowly sprinkling flour, knead the dough. It may not become smooth right away; much depends on the quality of the flour. As a last resort, let it stand for ten minutes to ferment the main component of the future bread. And then knead a little more until the structure of the dough becomes elastic. Then place it in the heat for thirty minutes or a little longer. During this period of time, the plastic mass will have time to double, become magnificent.

The main thing is that the roll is well baked in the oven. To do this, cut the dough into two pieces. Roll each one into a rectangle, then roll it into a roll. Put both rolls on a large baking sheet at once, leave to stand for forty minutes. You can turn on the oven, put a baking sheet on top of it. Or place on the proofing directly in the oven itself, setting the temperature regime of about 50 degrees.

When you see that the rolls have become beautiful and lush, cut their top layer lightly with a knife and bake. The temperature regime can be more than 200 degrees, and time - about half an hour. If you can put a small metal container with water inside the oven, then the crust of the bread will be tender.

Cooking in a bread machine

The bread machine is a very convenient home appliance, it saves a lot of time, because all the processes of kneading the dough, proofing it and baking it go automatically. Here you can bake any bread using a variety of recipes.

Here is a universal recipe that fits any bread machine:

  • a teaspoon of dried yeast and salt;
  • 400 g flour;
  • glass of water.

The main secret is to correctly lay all the ingredients in a bread machine. First pour salt, flour. Then, with your fingers, push a small hole in the flour, pour yeast there. Then pour warm water, but so that it does not come into contact with yeast.

Then close the lid and select the appropriate mode, which will allow you to knead the dough and bake. While there is a process of kneading and proofing the dough, you can’t open the cover of the bread maker, otherwise the dough will settle, and the bread just will not work.

Rye bread dough

Non-yeast rye bread improves intestinal motility, is a dietary product for people suffering from diabetes, obesity, cardiovascular disease, and prevents oncology. You can cook it at home with leaven.

Read also:yeast-free bread

 

Rye sourdough cooked for several days. For its preparation, it is necessary to take equal parts of rye flour and warm water, mix until thick sour cream and put in heat. The next day, a day later, more flour is added and again sent to heat. After another day, the leaven should rise in foam. This means that it is almost ready. Store the starter in the refrigerator at the very bottom at plus five degrees. When you take the starter from the refrigerator, you need to hold it at room temperature for about an hour, so that it “comes to life” and begins to interact.

Ovenless rye bread baked from the following products:

  • 300 g flour;
  • 2.5 cups of water;
  • slightly more than half of Art. tablespoons of salt;
  • any seeds, crushed nuts, bran, caraway seeds - as desired for taste;
  • 2 tbsp. spoons of sourdough.

Pour the indicated amount of water at room temperature into the container, dissolve the leaven in it, and fill the seeds. Gradually adding, add flour and knead the dough. It takes time for it to ferment, so leave it under the towel for 20 minutes.

Now it is necessary to knead the dough well on a wooden surface so that it becomes smooth, even, stops sticking. Then we keep it in a warm place for 10 hours.

The dough came up, it can be laid out in forms oiled. Bake for about an hour. The temperature regime is 180 degrees.

The baked hot loaf should be wrapped with a damp towel to make the crust soft.

Based on kefir

Kefir dough for bread is usually prepared without yeast or yeast using ordinary soda. This is a very easy recipe that will appeal to those who do not like to bother around the stove for a long time.

Tasty recipe:bread in the oven at home

For homemade bread you will need:

  • a glass of kefir (the more acidic, the better);
  • a glass of flour with a slide;
  • Art. a spoonful of sugar;
  • teaspoon of salt;
  • half a teaspoon of soda.

Kefir must be brought to room temperature. Pour into a container, stir sugar, salt and soda in it. Let stand for about 15 minutes to form small bubbles in the liquid.

Now you can add flour. It is necessary to do this gradually, in small portions, kneading with a wooden spatula. If the dough has already formed, it is inconvenient to knead further with any tools. Put the whole mass on a wooden surface. Lightly dusting with flour, knead further with your hands until the dough becomes pleasantly smooth.

Much depends on the quality of the flour. Therefore, it may need a little more or, conversely, less. The main thing is that the dough is not too tight, otherwise it will rise poorly.

Leave the dough for bread alone for forty minutes, covering it with a towel. Then form two rolls, place on a baking sheet and bake for about 40 minutes. Set the temperature to 180 degrees.

Readiness using a wooden toothpick, piercing the crust. If there are no crumbs on it, the bread is ready.

How to make leaven

Healthy and healthy bread can be made with homemade sourdough. It is stored for a long time, without mold, and almost does not get stale even after a week. Prepare the leaven in the same way as in the recipe for yeast-free rye bread. You can use whole grain flour. If you do not find one, then take the first grade flour, but then add very little bran to it.

We prepare yeast-free dough for sourdough bread from the following products:

  • 2-3 large st. spoons of sourdough;
  • glass of water;
  • 400 g flour
  • teaspoon of salt;
  • Art. a spoonful of vegetable oil.

To make the dough, dissolve the sourdough in warm water, add flour, knead. Clean for an hour to start the fermentation process. Then add oil, add salt, knead well. The layer will turn out smooth, but sticky - it should be so. Spread the cotton cloth in a colander, sprinkle with flour, place the dough there. Cover with a cloth. Leave on for 3 hours to continue fermentation.

Now the dough is almost ready. From it it is already possible to form a roll, decorate with nuts, seeds, sesame or caraway seeds. Make an incision on the surface of the bread and place in the oven. The oven follows for about half an hour in a hot oven. The temperature can be set to more than 200 degrees.

Sour milk dough for bread

On sour milk the dough rises perfectly. The bread turns out to be lush and very fragrant. When kneading, you can not use yeast, replace them with soda. Since the kefir bread recipe contains detailed instructions on how to bake bread with soda, in this case we propose making yeast dough.

Here is what you need for bread in sour milk:

  • a glass of sour milk;
  • a pound of flour;
  • a teaspoon of dry yeast or 50 g wet;
  • 2 tbsp. tablespoons of sugar;
  • 50 g butter;
  • egg;
  • half a teaspoon of salt.

Pour sugar, yeast into water, add three tablespoons of flour, mix and let stand for 10 minutes. The mixture rises with foam, so it's time to pour in the sour milk. After - ghee, egg, salt.

Flour should be added in small portions. Knead so that no lumps form, and the dough turns out smooth. It may turn out to be slightly liquid, then you can slightly flavor it with flour.

Then leave the elastic ball warm for half an hour, it will almost double. Mash the dough, form a loaf out of it and let it stand for about 20 minutes. The furnace follows, setting the temperature to a value of 160 degrees, the time - 40 minutes. So that the crust is not too hard, it can be lightly greased with butter - creamy or vegetable.

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