The smell of fresh baked goods in the house is a guarantee of a cozyatmosphere and family happiness. Bread has long been a symbol of life, prosperity, hospitality. Bread and salt were met with dear guests. Bread in the villages was baked according to old recipes, passed from older women in the family to younger ones. Today we buy bread in stores, because it's easier and more customary. And few people can afford to spend half a day on baking bread at home. However, sometimes it is still worthwhile to set aside a day off and to please yourself and your family with a real home bread. Moreover, this is not so difficult. What is a simple homemade bread in the oven? It's just flour, water, salt and yeast. And nothing more, on my word of honor! This in the storehouses bread is a lot of different additives, both natural and not very. But if you just bake a simple baguette of wheat flour, with a fluffy crumb and a crispy crust - it will not be worse. The main thing that will be required at the first stage is patience. Many recipes of bread suggest the use of spoons. That is, a small portion of the batter is pre-kneaded, which is allowed to "come up", and then a full portion of the dough is kneaded on its basis. Then this dough is mixed with the main ingredients. Sometimes the spit is left to "wander" the whole night and longer, then the bread is obtained with a characteristic sourness. Yeast dough is whimsical, it does not like cold foods, cold rooms and drafts. Someone even says that when bread comes in the house, you can not swear and speak loudly. If at first attempt you do not succeed, the dough will not fit or fall in the oven, do not be upset, this is the lot of many. However, this does not mean that you will not get it the next time. Or for the third time. In general, it is necessary to try! So, baking bread at home - recipes:
The recipe is the first, simple
Ingredients of spoons:
- 1 cup of flour (wheat or special bread)
- 1 glass of water
- 1 tbsp. dry yeast
Ingredients of the dough:
- 4 cups of flour plus another half of the glass (this is about 750 g)
- 300 ml of water
- 1 tbsp. salt
- 2 tablespoons honey or 1 tbsp. Sahara
Yeast poured warm water. Important! Warm - it means warm. If the water is hot, the yeast will not work. If it's too cold, too. What temperature tea will you give to drink to a small child? That's about the way there should be water for yeast. So, they poured yeast, mixed it. They let me stand for about five minutes, until a foam appeared on the surface, which means that they came to life and began to work. Now we pour them into a bowl of flour, gradually, not all at once. And knead the batter. Cover with a film, send to a warm place. In winter, it can be near the battery. You can also use an oven for these purposes, on the bottom of which you put a large bowl of hot water. Yeast dough is afraid of drafts, so do not open the windows in the kitchen while you are baking. Approach opara will be about an hour. During this time, it should increase at least twice. Take this into account when choosing dishes. In an hour we take the spit from her secluded place. We cook an even bigger bowl. We pour it into it. Add water (300 ml) and honey or sugar. Gradually sprinkle the flour, one cup, and knead the dough. Add salt. You can knead with a spoon while the dough is still liquid. You can use a mixer with dough nozzles. When it becomes thick, go to the kneading hands. The dough will first stick to your hands, but you do not need to pour more flour than in the recipe. During the kneading, it will become more elastic and will cease to stick. Just do not be lazy and devote to this process, not two minutes, but ten. Yes, it was ten. You will see how pleasant it will be to touch. Ready dough we put in a bowl, pre-oiled (so the dough does not stick to the walls). Cover with a linen dish towel, which you need to moisten in hot water and squeeze well. After that, the dough is sent to the second "approach" in the same warm place. It will take about an hour or less. Control the process - once the dough has doubled, you can get it. We take it from a bowl, put it on a flour-strewn table. We gently turn our hands over - the gases formed by yeast fungi will emerge from it. We divide the dough into three or four equal parts and make baguette from each. We cover the baking tray with baking paper, sprinkle flour and spread the baguettes on it. Cover with a towel and leave for another 40 minutes for proofing. Turn on the oven, heat up to 240 degrees. We make diagonal incisions on the baguettes. We put in the oven on the bottom a bowl of water (this time cold). Next we send a baking tray with baguettes. It would be nice to have a spray at your fingertips, which spray the walls of the oven. This trick makes it possible to get a crispy crust on the baguettes. We mark the time. Exactly after seven minutes, the temperature in the oven should be reduced to 210. After that, the baguettes bake for another 25 minutes (to make sure that they do not burn, this is possible). Finished baguettes get out of the oven and leave to cool on a baking sheet or grill. Now the most difficult thing is not to let the family get to them ahead of time. Very hot, they will stick together when slicing. But when they cool down a little - you can break, cut and eat with great pleasure. As you can see, this recipe for homemade bread is not at all complicated. The main thing is to have three or four hours left. Of these, you stand at the table and the plates you have to force 30 minutes, the rest of the time the dough will be approached. But you need to monitor the process, so you'll need to be in the vicinity. At the first attempt, we recommend to reduce the amount of ingredients in half - so it will be easier and knead the dough, and place the baguettes in the oven. And if the first attempt is unsuccessful, it will not be so offensive for the spoiled products.
The second recipe, bread with herbs
This homemade bread is baked from flour of two kinds -rye and wheat. It turns out more dense and "heavy", than white baguettes. Including due to the fact that it includes fat and egg. In addition, the unusual taste will give him greens and herbs. Ingredients:
- 250 grams of rye and wheat flour
- 1 packet of dry yeast, calculated for 500 g of flour (read on the package).
- 230 ml of warm water
- 2 tablespoons melted fat or vegetable oil
- One teaspoon of dried basil and cumin
- Two tablespoons of dried dill or a bunch of fresh
Preparation: Fill yeast with water. Stirring. Mix the flour of both kinds. From the water and part of the flour, make liquid sponge (take a glass of flour somewhere). Leave to go for 15 minutes. At this time in the remainder of flour poured grass, cumin, all mixed. In the finished spoon add fat, egg, well we mix. Gradually pour in the flour and knead the dough. We put the finished dough into a bowl, cover it with a damp warm towel, leave it in a warm place for an hour. During this time, you should approach it, having increased in volume approximately twice. We spread the dough on the table, sprinkled with flour, kneaded. We form a loaf (or two smaller ones). We lay out on a baking sheet, covered with paper and greased or sprinkled with flour. Cover with a towel and leave for 20 minutes to proof. At this time, turn on the oven and heat up to 200 degrees. We send our bread in a hot oven for 30-40 minutes. If two small loaves were made, the time for baking would be less, 25-30 minutes. To check the readiness of bread, there is one trick. You need to knock on the "bottom" of a loaf - if the sound is deaf, then the bread is ready. We take it from the oven, that is, the oven, put it on the grate and let it cool. If the bread is properly raised and baked, the cooled crumb will be elastic, not stick together when sliced.
And a little more about bread
If you decide to try to bake homemade bread,you need to consider the following nuances. First, it is the quality of flour. In order to get a white air crumb, you need to find the highest grade flour with the maximum gluten content. Such flour is often sold just under the brand of bakery. From flour of the second grade, from the whole-grain and the like can also be baked bread. It will be more dietary than white wheat. You can also mix flour of several types and varieties - wheat coarse grits, wheat wheat, rye, oatmeal and buckwheat. Each flour has its own characteristics and requires a different amount of yeast and water. The dough made of rye flour turns sticky and viscous - and that's fine. A few spoons of buckwheat flour will give the bread a sweetish flavor and aroma. Oat flakes can also be added when baking bread. They can be mixed both in dry form (in a small amount), and in the form of cooked oatmeal, in a proportion of 1: 3 with flour. Bran, dried fruits, nuts and seeds perfectly "fit" into any bread. Add them at the last stage of the batch. Nutritionists do not welcome the consumption of bread in large quantities, especially for wheat bread made from high-grade flour. Diluting it with flour of other varieties, you can achieve a lower caloric value and make your diet more diverse.
Indian bread without yeast
Those who take care of the figure seriously, the presence ofbread yeast can become a serious drawback. For them, we offer a recipe for traditional Indian chappi tortillas. They are easy to prepare and have extremely useful properties. Ingredients:
- 2 cups wholemeal flour or wholemeal flour
- 1 glass of water
- ½ tsp salt
- melted butter
Preparation: On the table with a hill, we pour out the flour, salt, we make a depression in the center. Gradually pour in water and knead the dough with your hands. It is not necessarily that you use all the water. And maybe you need a little more. In general, the finished dough does not stick to the hands and is pliable in modeling. We leave it for half an hour to rest under a towel or bowl. After half an hour, divide the dough into 6 equal parts. From each roll the ball. Roll the ball in flour, and then roll it into a flat cake using a rolling pin, but not very thin. On the one hand, the cake is lubricated with oil, leaving the edges dry. Now add it in half, butter inward, and then again. The edges are protected. Now again dipped in flour and rolled into a thin beautiful cake. Then we send it to a hot frying pan. Lubricate it with oil is not needed. Fry chapatis for a few minutes until it bubbles. When dark spots appear on the bottom of the cake, lubricate the upper part with oil and turn over. Fry another one or two minutes, until red. Such bread can be with a clear conscience every day even for those who observe a strict diet. Flour is a source of complex carbohydrates and nutrients. In flour from whole grains, dietary fiber (fiber) is preserved, which stimulates the work of the gastrointestinal tract, promotes the growth and reproduction of beneficial bacteria, removes toxins from the body. In addition, such flour retains vitamins and trace elements. As you can see, it is not so difficult to cook homemade bread - recipes are quite simple. Try it! We advise you to read: