Useful bread with your own hands in the oven. Homemade bread in the oven

Cabbage pie is a wonderful savory pastry that can easily replace one lunch or dinner dish for you, play a role hearty breakfast, and it’s just perfect for meeting guests for tea. It's delicious and hearty meal. And what is most important is that you don’t have to spend the whole day preparing it, it’s enough to cook a quick and simple jellied pie with cabbage.

Some even call such a pie lazy, but I don't think it deserves it. After all, then you have to call lazy and other pies, for example, the adored Charlotte with apples. jellied pie with cabbage is not lazy, it is just very fast and convenient for hostesses who do not have much time to knead the dough.

Oddly enough, most often I remember about the cabbage pie in the cold season. I think the whole point is that there are no ripe fruits and berries from the dacha, but I want pies. And cabbage in our stores all year round available, and some have their own stocks, which is even better.

White, juicy varieties of cabbage work well for cabbage pie, but not too thick. A wiry cabbage with very hard leaves won't do as well in a pie.

The dough is fraught with just the secret of the name of the pie. It is jellied because the dough is made liquid and is poured on top of the filling. In terms of density, it can be compared with dough for charlotte or even a little thinner. True, it is not made so airy and sweet, but on the contrary, kefir or sour cream is added to it, there are options with mayonnaise. You can add carrots, eggs, meat, fish, even sausage to the cabbage filling.

Jellied cabbage pie will surprise you with its variety of recipes. And I will try to tell you about the most interesting ones.

Recipe for jellied pie with cabbage on kefir

First I present to your court a pie with cabbage on kefir. Of course, aspic, as I mentioned above. What is so good about the dough for the jellied pie is that the recipe will seem painfully familiar to you. If you have already read mine, then deja vu awaits you. And the thing is, what is liquid and air dough ideal for a pie, and kefir becomes an indispensable assistant in this. By the way, for the pie, you can use kefir, which is already approaching the turn of its expiration date, that is, it begins to ferment and bubble more strongly. And we just need this to make the cake soft and fluffy.

You will need:

• kefir - 300 ml,
• flour - 1-1.5 cups,
• eggs - 3 pieces,
• salt - 0.5 teaspoon,
• sugar - 2 teaspoons,
• soda - 1 teaspoon,
• cabbage - 200 grams,
• carrots - 1 small,
• sesame as desired.

Cooking:

1. First of all, chop the cabbage into thin strips. You can do this with a knife or a special cabbage grater. Don't make too big pieces. Leave the chopped cabbage on a board or transfer to a bowl, and then salt a little. Mix with your hands so that it is all salted.

2. Break three eggs into a large bowl or saucepan and mix them with sugar and salt. For cabbage pie, you do not need to beat the eggs hard, just stir the yolks with the whites until smooth.

3. Pour in egg mass kefir and mix well with a whisk. When everything is mixed, add baking soda. You will immediately see how it foamed and began to saturate the dough with bubbles. Thanks to this, the dough will become airy, kefir replaces vinegar, and as a result, we get slaked soda - the well-known home baking powder for dough.

4. Now gradually add flour to the dough. Put in half a glass and stir. Then add the same amount and stir again. After putting one whole glass, add the last half of the glass a little and make sure that the dough turns out to be the right consistency, something like cream or condensed milk, a little thinner than the dough for pancakes.

5. Well grease the form in which you will bake the cake. It can be a silicone or split mold for pies, a ceramic mold, or maybe a cast-iron skillet. At the split form, you can lay out the bottom parchment paper, but also spread oil on top. This way the cake won't stick. Don't forget to paint the walls.

6. Put cabbage and carrots on the bottom of the mold. They can be mixed, or you can put them in layers, then there will be layers of different colors in the cake. Choose according to your desire. Since the cabbage will lie at the very bottom, and not in the middle of the pie, it will bake perfectly and will not remain raw, you don’t have to worry about this.

7. Now take the dough and fill it with cabbage on top. Pour evenly so that the filling is not visible. At the end, you can smooth with a spatula or spoon, shake a little to let the air out. If you like sesame seeds, then now is the time to sprinkle them on top of our future pie.

8. Preheat the oven to 180 degrees. Put the cake in it and bake for about 45 minutes. After this time, take it out and check for readiness with a skewer or a wooden toothpick. The tip you stick into the center of the pie should come out dry. This means that the cabbage jellied pie is ready.

Such a cake will turn out soft and airy, almost like a biscuit, but not sweet. The crust will brown, and the cabbage will be baked from below and will be very tasty. Call everyone to the table and help yourself before it gets cold. Enjoy your meal!

Jellied pie with cabbage on sour cream - step by step recipe

Kefir is good, but sour cream is even better. Here is another interesting one delicious recipe cooking jellied cabbage pie, but this time with sour cream. We will make the filling more fragrant, with carrots and herbs, and we will also add an egg to it so that it is not too crumbly.

This cake is one of my favorites and I highly recommend it.

Needed for the test:

• sour cream - 400 grams,
• butter - 200 grams,
• eggs - 2 pcs,
• flour - 260 grams,
• sugar - 1 tablespoon,
• salt - 0.5 teaspoon,
• baking powder - 10 grams,

For filling:

• cabbage - 300 grams,
• carrots - 30 grams,
• green onions - half a bunch,
• parsley, dill - a few sprigs,
• eggs - 2 pieces,
• salt - a pinch,
• pepper to taste.

Cooking:

1. In a large bowl, mix eggs, salt and sugar. Whipping is not necessary, so even a regular spoon will do.

2. Take right amount butter and melt it until liquid. Cool slightly and add to the eggs in a bowl. Stir everything.

3. Now pour sour cream into the resulting mixture. Sour cream can be of low fat content, the taste of sour cream is important here, and not how thick or oily it will be. I cooked with both 20% and 15%, both times it turned out equally tasty.

4. In the resulting lush mass, add the baking powder for the dough and the sifted flour. Mix everything well, the dough should turn out to be thick, like on pancakes or even a little thicker.

5. It's time to start filling. While we are cooking it, you can turn on the oven to heat up.

For the filling, finely chop the cabbage. Grate the carrots, and finely chop the greens. Mix everything in a separate bowl.

6. Break two eggs into a small cup and stir them with a fork so that the yolk and protein mix. Pour the eggs into the mixture of vegetables and herbs. Salt and pepper a little and mix well.

7. Butter the cake pan. Whether it's round or square doesn't matter. You can line the pan with parchment paper to make it easier to remove the cake. Pour half of the dough into the bottom of the mold and smooth it out with a spoon. Then put cabbage stuffing on top and also smooth out a uniform layer.

9. Put the cake in the preheated oven for about 40-45 minutes. After this time, check it with a wooden stick. If the dough is baked and does not stick to it, then the cake can be removed, it is ready.

Let it cool down a bit and after that take the cabbage pie out of the mold. So it's less likely to break. Cut the still warm cake into pieces and call everyone to the table. Delicious and hearty meal is ready!

How to cook cabbage pie with mayonnaise

I'll show you one more simple recipe- jellied pie with cabbage on mayonnaise. You may have already met many recipes for making dough with mayonnaise, it is used in pies, cookies, and even muffins. The taste of mayonnaise is not noticeable in any way. ready-made pastries, it rather becomes a useful set of products that help knead the dough. Therefore, you should not think that putting mayonnaise in the dough is the same as dressing a salad with it. Under the influence of temperature, mayonnaise still breaks down into its constituent elements and dissolves safely in the dough. But this is a very simple and quick recipe for making a pie. And besides, you can make it not only with cabbage filling. A similar dough will help you with other options.

Video recipe.

Jellied pie with egg and cabbage - a detailed recipe

My mother at one time very often baked cabbage pies for us, to which she added a boiled egg. Perhaps that is why I really like this combination in the filling for the pie. Cabbage and egg, in my understanding, are simply made for each other and for the pie. If you still haven't tried the cabbage and egg jellied pie, then it's time to do it. The jellied pie, I remind you, is called so because the dough for it is kneaded quite liquid and is poured from above, from below, or together with the filling. When baking, a cake made from such a dough turns out to be very tender and airy, not bready, but rather biscuit. Another important feature of this recipe can be considered that the cabbage for the filling is used not raw, but prepared in advance, namely stewed. Cabbage is stewed together with onions and carrots in a small amount of water and already in ready-made put into the pie. The taste of the cake only benefits from this.

For the pie you will need:

• flour - 200 grams,
• sour cream - 200 grams,
• eggs - 3 pcs,
• baking powder - 2 teaspoons,
• salt - 0.5 teaspoon.

Filling:

• cabbage - 1 kg,
• carrots - 1-2 pieces,
• onion - 1 pc,
• eggs - 5 pieces,
• salt and pepper to taste.

Cooking:

1. Since we will use ready-made cabbage for this pie, it is most logical to prepare the filling first. First, chop the onion in a blender or chop it with a knife.

2. Grate carrots. I prefer to grate on a coarse one, but you can also do it on a fine or grater for Korean carrots. Later we will stew it, so it will still be soft in the finished pie.

3. Cabbage is best cut very thinly with a knife. Approximately the way it is cut for. Too long pieces then divide with a knife into several parts.

4. First, fry the onion for hot pan with butter until golden brown and soft. Try not to overcook it, it will spoil the taste.

5. Add carrots to the onions and fry them together for a few minutes over medium heat until the carrots soften a little.

6. Now pour the cabbage into the pan. Cover with a lid and lower the heat, the cabbage should not fry or burn. Add some water and simmer until the cabbage has reduced in volume. Then mix well all the filling ingredients. As soon as the cabbage begins to fry, add water, but very little by little. When it softens (this will take about 20 minutes), salt it and add black pepper to taste.

7. While the cabbage is stewed, let's take care of the eggs. It is necessary to boil them hard-boiled, cool, peel and cut into cubes.

8. When the cabbage is ready, add finely chopped greens to it. Mix and let stew for another five minutes so that the filling is saturated with the aromas of greens. You will get a very tasty pie with cabbage.

9. We proceed to kneading the dough. Combine eggs and sour cream in a large bowl. Beat them lightly with a whisk to get a homogeneous, slightly foamy mass.

10. Sift flour into the egg mixture, add salt and baking powder. You can also mix everything separately, and then sift into a bowl. The main thing is that the flour is well saturated with air for the splendor of the dough of our future pie.

11. The kneaded dough should be quite thick, like pancakes. Stop stirring it when all the lumps are gone.

12. Spread the pie baking dish with vegetable oil and lightly sprinkle with flour or breadcrumbs. So the cake will easily fall behind her. You can use baking paper by laying it on the bottom and walls. Separate about half of the dough and pour it into the mold. Use a spoon or spatula to spread it evenly over the bottom.

13. Also divide the cabbage filling into two parts. Spread half over dough. Then put a layer boiled eggs, and then the second part of the cabbage.

14. Pour the second half of the dough over the filling and spread with a spoon so that the cabbage does not stick out. When roasting, protruding cabbage is likely to be very fried.

15. Put the cabbage pie in the oven, preheated to 180 degrees. It will take about 40-45 minutes to cook, it all depends on your oven.

16. The finished cake will be ruddy, fragrant and incredibly tasty. Both adults and children will enjoy this treat.

Eat healthy and bake pies more often!

Step-by-step recipes for an open cabbage pie: classic, quick with chicken and tomatoes under a juicy filling, with cabbage, onions and carrots on ready-made puff yeast dough

2017-12-04 Irina Naumova

Grade
prescription

5750

Time
(min)

servings
(people)

In 100 grams of the finished dish

7 gr.

19 gr.

carbohydrates

162 gr.

Option 1: Open Cabbage Pie - Classic Recipe

Do you like it when there are more fillings in pies than dough? Then the open option is what you need. We will prepare an open pie with cabbage according to the classic recipe on yeast dough.

Ingredients:

• 1 head of fresh cabbage;
• 500 gr flour;
• 200 gr margarine;
• 250 gr milk;
• 1 table of lodges of high-speed yeast;
• 75 grams of sugar;
• 2 chicken eggs(yolks);
• 5 grams of salt.

Step by step recipe for open cabbage pie

Heat the milk so that it is warm, but not too hot. We fall asleep in it granulated sugar and stir until completely dissolved.

Add dry yeast and mix thoroughly again. We leave the bowl for a quarter of an hour in a warm place. During this time, the dough will rise a little.

It is advisable to sift the flour through a sieve.

Place margarine in advance in the freezer, then grate and rub it with flour.

It is best to do it by hand, it is faster and more convenient.

Break the eggs and separate the yolks, we do not need the protein.

Add the egg yolks to the flour mixture and pour over the dough - mix.

Dust the work surface with flour, put the dough on and knead the dough with your hands. Add flour until the dough is no longer sticky. It should be elastic and tight.

Put the dough in a bowl, cover cling film or a towel and leave for an hour in a warm place.

While the dough is rising, prepare the filling for the pie. We clean the head of cabbage from sluggish and spoiled leaves, wash it under cold water.

Trim the leaves around the hard center. For a pie, it is best to cut into squares or short straws.

We heat the oil in a deep saucepan or cauldron and put the cabbage. Salt immediately so that the vegetable gives up its juice. It will begin to evaporate, the cabbage will cook faster.

Saute, stirring constantly, until cabbage is soft. In addition, it must change its color.

After an hour, the dough should increase significantly in volume. It's time to bake a cake.

Immediately preheat the oven to 180 C.

Roll out the dough into a large layer with a margin for wrapping the edges.

Line a baking sheet with parchment paper or grease with oil. Lay down a sheet of dough.

Distribute the filling evenly.

open pie can be decorated with ribbons from the dough. Roll out long strips, place them on the surface of the filling and seal them with the edges.

Twist the sides of the pie a little so that the filling does not fall out.

If desired, the dough can be greased with eggs. But the dough prepared according to this recipe will be very beautiful anyway.

Put the tray in the oven and bake for about twenty minutes.

The filling and dough will brown beautifully, and the aroma of the pie will be simply divine.

Option 2: A quick recipe for an open pie with cabbage, chicken and tomatoes under a juicy filling

Now we will prepare a delicious open pie with a hearty filling on a regular yeast-free dough. Let's do delicious filling, so the pastry will turn out tender and juicy. You will spend no more than an hour on cooking. By the end of baking, the aroma will be simply extraordinary, all household members will ask you when everything will be ready.

Ingredients:

• 4 chicken eggs;
• 100 gr margarine;
• 200 gr flour;
• 50 ml of water;
• 250 gr fresh cabbage;
• 250 gr chicken fillet;
• 1 tomato;
• 150 gr cream;
• 50 gr of hard cheese;
• 50 gr grows oils;
• salt and pepper;
• greens.

How to quickly cook an open cabbage pie

First you need to melt the margarine, then let it cool until room temperature.

Pour margarine into a mixing bowl, beat in one egg, water, a pinch of salt and mix. Add flour little by little, constantly stirring the dough. At the end, knead with your hands until you get a tight ball. The dough should not stick to your hands.

Set the bowl aside for now, let's get on with the filling.

Rinse the cabbage, remove the defective leaves and chop finely.

The chicken can either be very finely chopped or chopped in a food processor. Then fry it a little in a pan, add cabbage. Sprinkle with salt and pepper, stir and simmer until cabbage is tender.

In a separate bowl, we will make a delicious filling. Break the remaining three eggs, pour over the cream, add the grated cheese and finely chopped greens. We mix everything.

Wash the tomato, remove the base of the stalk and cut into small pieces.

Cover the baking dish with parchment.

Roll out a layer of dough, put in a mold and spread the filling. Now decorate with slices of tomatoes and fill with delicious dressing.

Preheat the oven to 180 C and cook for about half an hour.

This pie is very tasty and filling. The main thing is to make sure that the filling does not burn. Readiness is determined by the test - the filling is already ready, and the dressing is baked very quickly.

Option 3: Open pie with cabbage, onions and carrots on ready-made puff pastry

We will prepare a delicious pie with a spicy, tender and juicy filling. This cooking option allows you to diversify the usual cabbage pie. A win-win recipe to surprise everyone with an unusual, easy to prepare and very delicious pastries. We take ready-made dough, which is sold in every store.

Ingredients:

• 300 gr puff yeast dough;
• 400 gr cabbage;
• 1 carrot;
• 1 head of onion;
• 4 sprigs of thyme;
• 3 table of lies grows oils;
• 100 grams of milk;
• salt and pepper.

How to cook

First of all, wash and clean all the vegetables. Cabbage should be cut into large strips. Chop the onion into small squares, rub the carrots on a coarse grater.

Warming up vegetable oil in a frying pan and put the onion first. Fry a little and add carrots - mix. Simmer for literally three minutes and introduce cabbage.

Tear thyme with your hands, sprinkle over the filling. Salt and pepper. Stir and continue frying.

As soon as the cabbage becomes soft, pour in the milk. As soon as it boils, reduce the heat, cover with a lid. Simmer until filling is done.

When the filling is ready, transfer it to a bowl and cool to room temperature. hot stuffing do not put on the dough - this can lead to soaking and tearing.

Defrost the dough in a warm place. Place on a floured work surface and roll out to 3mm thick.

An ideal baking dish would be a container with a diameter of 24 cm. We focus on it.

Put parchment on the form, place a layer of dough. It is important that there is a margin for the sides of about two centimeters.

Pierce the bottom with a fork over the entire surface of the formation. So it won't bulge appearance baking will be neat and beautiful.

Put the filling, evenly distributing throughout the dough.

Whisk the egg with a fork and pour over the filling. Sprinkle with thyme.

Preheat the oven to 180 C and bake the cake for forty minutes.

So, we have a very spicy, fragrant, juicy and tender open pie. Serve with tea or for breakfast.

Option 4: Open Pie with Cabbage and Egg

One more recipe delicious pie with cabbage. Eggs are often added to the filling for pies and pies. We will do hearty stuffing from cabbage, eggs and greens. And we will make the dough fluffy with yeast.

Ingredients:

• 150 gr milk;
• 300 gr flour;
• 10 gr dry yeast;
• 20 grams of sugar;
• 1 pinch of salt.
• For filling:
• 2 eggs;
• 100 grams of milk;
• greens.

For filling:

• 600 gr cabbage;
• 2 eggs;
• 50 gr grows oils;
• 1 bunch of green onions.

Step by step recipe

First, you need to dilute dry yeast in warm milk, add sugar and mix well. We leave the dough for a while, it should rise a little.

Now pour the dough into the sifted flour and knead the dough with your hands. Leave in a warm place while we prepare the filling.

Washed and finely chopped cabbage should be fried in vegetable oil.

Boil the eggs for twenty minutes, then grate or chop with a knife and mix with the finished cabbage.

My green onion, cut into rings and add to the filling.

We do the filling. Break the eggs into a bowl and beat with a whisk, add milk and finely chopped greens. Dill or parsley will do, or you can do it all at once.

Roll out the dough, place in a baking dish and add the filling. Top with milk dressing immediately.

We place the form in a well-heated oven and bake for half an hour. The optimum temperature is 180 C.

We take out the finished cake from the oven, let it cool slightly so that it does not fall apart. Cut into portions and serve with tea.

Option 5: Open pie with cabbage, eggs and mushrooms

For the preparation of the filling according to this recipe, it is better not to use frozen mushrooms - they are watery, this can adversely affect the baking itself. The dough may tear and get wet, do not bake. Take fresh champignons- that would be the best option.

Ingredients:

• 200 gr milk;
• 400 gr flour;
• 10 gr dry yeast;
• 10 grams of sugar;
• 10 gr salt.

For filling:

• 100 grams of milk;
• 300 gr cabbage;
• 200 gr mushrooms;
• 2 eggs;
• 1 head of onion;
• grows oil;
• salt.

How to cook

Let's start with the filling. Finely chop the onion and start frying in vegetable oil.

My mushrooms, cut into pieces and add to the onion. Fry for another three to four minutes.

Finely chop the cabbage and send it to the pan with onions and mushrooms. Salt, mix and simmer for another half hour.

Let's prepare the dough. Pour the yeast and sugar into the warmed milk - mix.

We introduce portionwise flour, knead all the lumps. Ready dough cover with a towel and leave in a warm place for an hour.

Sprinkle flour on your work surface, roll out with a rolling pin to the shape of your baking sheet.

Lubricate the baking dish with oil, put the dough on it and distribute the filling. We wrap the edges inward and fasten with our fingers.

Beat eggs into milk, salt a little and pour over the filling.

We cook our cake at 180 C for about half an hour.

If desired, the cake can be decorated with strips of dough.

Home-made pastries are highly valued. So, freshly baked bread, exuding a unique aroma, excites appetite by its very appearance. Modern housewives are returning to traditions and prefer to cook homemade bread in the oven with dry yeast.

Benefits of homemade bread

Baking production technology often involves the addition of various preservatives. Store-bought product contains dextrose, soy flour, vegetable fat, vinegar, wheat protein, emulsifiers and nutritional supplements. This allows the manufacturer to improve the appearance and taste qualities finished product, extend its shelf life. It is also not excluded the use of grain of low grades. These factors significantly reduce useful qualities purchased bread.

Homemade cakes have an unsurpassed taste. It's inexpensive and useful. Everyone can master the art of making bread. Having gained some skills in working with dough, you can constantly delight your household with the most delicious and healthy bread. You can also experiment with various recipes adding interesting ingredients.

What do you need to make delicious homemade bread?

Bread was baked in the oven in the old days. Today, many housewives have bread machines and multicookers in which you can quickly cook it. Now we will learn how to cook delicious bread, even without such special devices, using a conventional electric or gas oven.

Every housewife has appliances for baking bread at home. Otherwise, they can always be purchased at any supermarket. In order to bring to life in the oven, you will need the following kitchen utensils:

• a large bowl in which it will be convenient to knead the dough;
• a wooden spoon or a special spatula for kneading dough;
• baking dish (with thick walls and high sides);
• cling film to cover the dough (you can use a cloth napkin or a small towel).

The main ingredient for cooking the dish is yeast. The result of our efforts depends on their quality. The use of yeast makes the dough fermentation process fast and stable.

Types of dry yeast

Dry yeast (granulated) is of two types:

1. Active or steamy. They look like small balls. Yeast must be diluted in water, whey, milk until completely dissolved or a "cap" of foam is obtained.
2. Safe. They look like a light brown powder. This product is used for baking quick bread. Yeast is simply mixed with flour and the rest of the ingredients.

Rye bread

There are many recipes for homemade dry yeast bread, which even a beginner can quickly cook. One of the most useful is rye, because it contains a lot useful substances. In rye flour, compared to wheat flour, there are more valuable trace elements such as potassium, magnesium and iron.

For cooking, you will need the following components:

• dry yeast - 2 teaspoons;
• rye flour - 5 glasses;
• water - 400 ml;
• salt - 2 teaspoons;
• refined sunflower oil.

Recipe step by step

Consider the preparation of food in stages:

1. with a sieve.
2. Add water, yeast and salt. It turned out dough on dry yeast for bread.
3. Knead the dough thoroughly and, covering it with cling film, refrigerate for 15 hours. The dough should increase by about half.
4. Remove the dough from the refrigerator and place on a floured table.
5. Spread the dough out, overlapping on four sides. You should get a cake of five layers.
6. Lightly dust the dough with flour and leave it to prove on the counter, covered with a towel.
7. grease with vegetable oil and place it for 5 minutes in an oven preheated to 250 ° C.
8. Gently transfer the dough into a floured pan. Put it in the oven.
9. Bake 40 minutes. Homebaked bread in the oven with dry yeast is ready!

White bread

To make wheat bread with dry yeast in the oven, you will need simple ingredients. It:

• wheat flour - 600 g;
• water - 400 ml;
• dry yeast - 1.5 teaspoons;
• sugar - 1 tablespoon;
• salt - 1 teaspoon;
• vegetable oil - 2 tablespoons.

Recipe step by step

The recipe for delicious bread in the oven includes the following steps:

1. Pour water into a bowl, dissolve yeast and sugar in it. Add salt and sifted flour.
2. Mix thoroughly with a spoon. The flour should absorb all the water. Leave the dough for 5 minutes.
3. Pour in vegetable oil and continue kneading. When the dough becomes elastic and stops sticking, leave it in a warm place for 4 minutes. Now it should be crushed again. Then let it come up again. Knead the dough again.
4. Send the resulting ball into a baking dish. Let him come up one last time.
5. When the dough has doubled in size, brush it with egg yolk or milk.
6. Send the future bread to bake for 50 minutes in an oven preheated to 180 ° C.

Features of the preparation of dough

For the preparation of steam experienced housewives take it very seriously:

1. Water for dough should be taken heated to 35-40 ° C. Withstand the temperature important condition. AT cold water yeast bacteria will not multiply, and in too hot they will die.
2. Don't add all the flour at once. First, dissolve dry yeast, salt, sugar and a few tablespoons of flour in water. Stir the mass with a whisk until the lumps completely disappear. The solution should have the consistency of liquid sour cream.
3. Add the remaining flour to the water, but not vice versa. This will allow you to adjust it to the amount of liquid and not increase the volume. ready dough by adding more water.
4. Opara on dry yeast does not like drafts and loud sounds.
5. Its appearance will tell about the readiness of the dough: it should increase significantly in volume and become covered with bubbles.

How to knead the dough?

This question is often asked by newbies. After all, they cook homemade bread in the oven with dry yeast for the first time. Therefore, we will dwell on this stage of preparation in more detail.

1. Wash your hands before kneading the dough. Kneading involves working with bare hands. Remove any jewelry from your fingers before touching the dough.
2. Gather the dough together. When you first touch it, it will have a rather sticky consistency that will be hard to put together. Work with the mass, pressing down and gradually create a spherical shape. This should be done until the dough becomes homogeneous and stops sticking to your hands. If stickiness remains, then sprinkle the mass with flour, gently mixing it.
3. kneading. Lightly push the dough forward with your palms resting on it. "Beat" until it starts to spring. Usually 10 minutes is enough. The kneading process should be rhythmic, not too slow. The dough after such processing will completely get rid of lumps and stickiness. Its surface will become smooth, shiny, the consistency will be elastic.
4. Test form. Now you should check if the dough holds its shape. Roll it into a ball and leave it on your desktop. The form of the test after such manipulations should remain unchanged. Poke it with your finger. When the dough is ready, it will return to the shape of a ball.

It depends on the kneading what kind of baking will turn out. With the right actions, the cooked bread will be soft, will acquire a beautiful crispy crust. If the dough was not kneaded thoroughly, the product will end up flat with a hard, dense texture.

cooking secrets

To prepare delicious bread, you should use useful tips.

1. Before kneading the dough, sift the flour through a sieve. This will fill it with oxygen and give the dough a porous structure. Baking will be fluffy and light.
2. In order not to get lumps in the dough, all ingredients should be added to the flour.
3. At the initial stage, the dough must be kneaded in a bowl with a spoon. When it begins to separate from the container, kneading should be done by hand. Put the mass on the table, previously sprinkled with flour.
4. To make the dough “fit”, that is, increase in volume, cover it with a towel and put it in a warm place. You can significantly speed up this process if you stick a few straws into the future bread.
5. Do not leave the dough in a draft.
6. The dough will increase in volume several times if you remove the air bubbles by kneading your hands a little.
7. After the dough is laid out in a baking dish, you should put it in a warm place for 20 minutes. The product will become even more magnificent.
8. It is necessary to place future bread in the oven, preheated to the required temperature.
9. A regular toothpick will help determine the readiness. If it remains clean after piercing the product, then it is ready.

No one can resist the fluffy, tender crumb of bread with a thin golden crust. It is impossible to overestimate the taste and aroma of baking. Homemade bread with dry yeast in the oven cooks quickly, and the result exceeds all expectations.

Bread, in all its variations, is the most widespread product in the world. It is an important source of carbohydrates and an integral part of our diet for more than one millennium. Recent studies have shown that people started baking bread at least 30,000 years ago.

At first, hungry foragers used the grains as a well-preserved food source. They were ground with stones, diluted with water and consumed in the form of porridge. The next small step was that a simple dish can be fried on hot stones.

Gradually, with the discovery of yeast cultures, baking powder and flour in its modern form, humanity learned to bake lush and fragrant loaves.

For centuries, white bread was considered the lot of the rich, while the poor were content with cheaper gray and black. Since the last century, the situation has changed dramatically. High nutritional value of varieties previously despised by the upper class bakery products was judged on merit. White bread, thanks to the coordinated work of promoters of a healthy lifestyle, they began to be ignored more.

There are a huge number of variations of traditional pastries, but homemade bread remains the most fragrant and healthy. Ingredients used:

• yeast;
• flour;
• sugar;
• water.

Bread is rich in many useful trace elements, minerals and vitamins, but it is very high in calories: 100 g of the finished product contains 250 kcal.

Delicious homemade bread - step by step photo recipe

Delicious homemade bread can be baked not only in a bread machine. And you don't have to stick with it famous recipes like canon. For example, bread in fenugreek seeds, sesame and cardamom will appeal to even the most inveterate gourmets.

Time for preparing: 1 hour 30 minutes

Quantity: 1 portion

Ingredients

• Flour:
• Eggs:
• Milk:
• Dry yeast:
• Salt:
• Sugar:
• Cardamom:
• Sesame:
• Fenugreek seeds:

Cooking instructions

How to make homemade yeast bread - a classic recipe

baked by this recipe bread, it turns out to be a truly classic: white, round and fragrant.

Prepare the following foods:

• 0.9 kg flour premium;
• 20 g of rock salt;
• 4 tsp white sugar;
• 30 g of yeast;
• 3 art. water or natural unpasteurized milk;
• 3 tbsp sunflower oil;
• 1 raw egg.

Procedure:

1. Sift the flour into a container of a suitable size, manually mix it with salt and sugar.
2. Separately, in a tall jar, mix yeast with warmed milk or water, add oil.
3. We combine all the ingredients and knead the dough, during this process you can add half a glass of flour. It usually takes at least 10 minutes for the dough to become smooth and lumps to disappear. Then cover with a clean towel and put in heat for a couple of hours to rise.
4. When the specified time passes, the dough needs to be “lowered”, for this we make several punctures with a wooden spoon or a knife edge so that the accumulated carbon dioxide comes out. Then leave the dough for another hour.
5. We collect the dough into a ball, directing from the edges to the center. Then put on a clean baking sheet (preferably greased with oil so that the dough does not stick) or baking paper. We give half an hour for proofing.
6. For a golden crust, grease the surface of the future bread with an egg, if desired, sprinkle with sesame seeds or seeds.
7. Bake in a preheated oven for about 50-60 minutes.

homemade bread recipe without yeast

Lush bread can be obtained not only thanks to yeast, yogurt, kefir, brine and all kinds of sourdough are also used for these purposes.

For cooking bread prepare products:

• 0.55-0.6 kg of flour;
• 1 st. water;
• 60 ml sunflower oil;
• 50 g white sugar;
• 2 tsp rock salt;
• 7 tbsp leaven.

Procedure:

1. Sift the flour through a fine-mesh sieve, add sugar and rock salt to it. Then add oil and knead by hand.
2. We introduce the indicated amount of sourdough into the resulting mixture, add water, knead well until the dough begins to lag behind the palms. Then cover with a clean towel and leave in a warm place for at least 2 hours, so that the dough rises about 2 times.
3. After that, knead well and transfer to the form. Choose dishes deep enough so that even after laying out there is still room to spare, because the bread will still rise. We leave for another half an hour, after which we send it to a hot oven. fragrant bread baked in 20-25 minutes.

How to bake homemade rye bread?

Rye bread is not baked from pure rye flour, and mixed with wheat. The latter gives the dough softness and suppleness. To make rye bread, you will need the following products:

• 300 g of wheat and rye flour;
• 2 tbsp. warm water;
• 1 sachet of dry yeast (10 g);
• 20 g of sugar;
• 1 tsp salt;
• 40 ml sunflower oil.

Procedure:

1. Mix yeast with warm water, salt and sugar. We leave them for a quarter of an hour, during which a yeast “cap” forms above the surface of the liquid. Add oil and mix.
2. Sift and mix both types of flour, pour the yeast mixture into them and knead the steep dough. Cover it with cling film and put it in heat, leave it for at least an hour.
3. When the hour is up, knead the dough again, transfer it to the mold and leave it for proofing for another 35 minutes, again wrapping it in cling film.
4. We put the future Rye bread into the oven where it bakes for 40 minutes. Sprinkle the surface with cumin before baking to add flavor.

How to cook brown bread at home?

You can bake such bread in the oven and in the bread machine. The difference is only in the technical features of the cooking process. In the first case, you have to make the dough and knead the dough yourself, and in the second, you just throw all the ingredients inside the device and get ready-made fragrant bread.

Black bread, which includes Borodinsky, beloved by many, is prepared using sourdough. To bake a loaf of black bread, prepare the following products:

The sourdough will take a glass of rye flour and carbonated mineral water, as well as a couple of tablespoons of granulated sugar.

For test:

• rye flour - 4 cups,
• wheat - 1 cup,
• half a glass of gluten
• cumin and ground coriander to taste
• 120 g brown sugar
• 360 ml dark beer,
• 1.5 cups rye sourdough,
• salt - 1 tbsp.

Procedure:

1. Let's start with the preparation of the sourdough, for this we mix half of the indicated amount of flour and mineral water with sugar, cover everything with a cloth soaked in water and leave for a couple of days. When fermentation begins and bubbles appear on the surface, add the remaining flour and mineral water. We leave for 2 more days. When the starter has fermented, it can be put in the refrigerator, where it will be better preserved.
2. Immediately before preparing black bread, we take the sourdough out of the refrigerator, add a few tablespoons of flour and mineral water to it, cover it with a damp towel and leave it warm for 4.5-5 hours.
3. After draining the amount of leaven indicated in the recipe, you can add it again to the remaining liquid mineral water and add 40 g of rye flour. After it ferments, put it back in the refrigerator. In this form, the leaven will last for about a month.
4. Now you can proceed directly to baking. Sift and mix the flour, add gluten, pour the starter into them, then add beer, sugar and salt. The resulting dough should be soft and not tough.
5. We shift the dough into a bowl, cover with a film, leave at room temperature for 8-10 hours.
6. After that, we form a loaf from the dough that has risen, which we sprinkle with cumin and coriander on top, transfer to a mold and leave for half an hour to proof.
7. AT hot oven bread will be baked for about 40 minutes.

Delicious homemade bread in the oven without a bread machine - a step by step recipe

The kefir bread recipe will be a real find for all opponents of yeast baking. Prepare the following foods:

• 0.6 l of kefir;
• wheat flour - 6 cups;
• 1 tsp salt, soda and sugar;
• cumin to taste.

Procedure:

1. Sift the flour, add all dry ingredients to it, including cumin, mix and pour in slightly warmed kefir.
2. Knead a tight dough.
3. We shift the dough onto a greased baking sheet, where we form a loaf.
4. Making slits in the top of the loaf will help the bread bake better.
5. A baking sheet with future bread is placed in a preheated oven for 35-40 minutes.

Sourdough bread at home

In addition to the rye sourdough described in the black bread recipe, be sure to try the raisin sourdough, which will be ready in just 3 days:

1. Mash a handful of raisins in a mortar. Mix with water and rye flour (half a cup), as well as a teaspoon of sugar or honey. Cover the resulting mixture with a damp towel and set in heat.
2. The next day, we filter the sourdough, mix 100 g of rye flour into it, dilute it with water so that the mixture resembles thick cream in consistency, put it again in a warm place.
3. On the last day, the sourdough will be ready. Divide in half, use one half for baking, and mix 100 g of rye flour in the second. Stir the water again to the consistency of sour cream and hide in the refrigerator.

Ode to bread can be sung endlessly. Bread is the head of everything, there will be bread - there will be lunch ... Today, buying bread is not a problem, but technology in this case has rather gone to the detriment, since now in a loaf you can find almost complete table Mendeleev, which allows baking not to become stale for weeks. Have you ever bought American bread for toast? Check it out, you will be pleasantly surprised.

Whether it's homemade cakes, the components of which you are more than sure of. Baking bread at home is very easy. Do not be afraid to work with the dough, treat it with confidence, and in return it will give you a warm and fragrant crumb.

History of creation

You can look at the history of the development of bread endlessly - it has been constant as the basis of the human diet from century to century, while the recipe and cooking method have been steadily changing. According to scientists, it began about 15 thousand years ago, when our ancestors began to grind grains with stones, after which they mixed them with water. Thus, the first bread was in the form of a semi-liquid stew. Over time, having curbed the fire and learned how to maintain it in the hearth, people began to bake unleavened cakes. Thanks to this, they made their diet more stable, having the opportunity to stock up on food from grain.

The first bread in its more or less familiar form appeared thanks to the ancient Egyptians. According to the assumption, about 6 thousand years ago, due to a mistake (very successful, it is worth admitting), people found out that the fermentation process can loosen the dough, probably just left it in a warm place overnight, and in the morning they found that the mass became softer. Such a rapid fermentation process is associated with a high temperature environment and unrefined grain. Thanks to this discovery, residents ancient egypt figured out how to bake soft and fluffy bread at home instead of hard flatbread.

The familiar name "bread" supposedly appeared thanks to the bakers of Ancient Greece, who baked cakes in special vessels - klibanos. From there, it spread further throughout the world, undergoing changes, depending on the locality.

Role in society

The very technology of baking bread has also improved over time, taking an increasing part of people's nutrition. Bread was an indicator of status in Europe. For example, it was not enough to know how to bake homemade bread - the hostess had to strictly observe the serving of dishes at the official table.

Bread varied from the highest quality - white from sifted flour, which was offered to the most titled guests at the head of the table, to plain black, which was placed at the end of the table for the simplest eaters. Stale loaves were also used - they were hollowed out, imitating plates, and food was served in them.

Role in Russian culture

In Russia, it is extremely difficult to overestimate bread as a symbol. It is justifiably considered a synonym for well-being in all its manifestations. That is why all joyful events, whether it be the arrival of dear guests or a wedding, were met with a loaf and salt. Bread is like a full house, a house is like a talisman from troubles.

Our days

Now there are no problems with how to bake bread at home. Classic recipe includes a fermentation catalyst (sourdough or yeast), flour, water and salt. From here, recipes that will help you in conditions home cooking to revive the legacy of both Russia and other states.

Judge for yourself, at least you have access to:

• Russian loaf;
• Caucasian lavash;
• Italian ciabatta;
• french baguette;
• german pretzels.

But each of these names has several varieties! You will be able to please your loved ones with something new every day.

Basic Recipe

In order to bake bread at home in the oven, just take:

• wheat flour of the highest grade - 1 kg;
• warm water - 625 ml;
• fresh yeast - 30 grams (if your yeast is dry, then take it half as much);
• coarse salt - 2 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• flour for kneading - as needed.

Sequencing

It should be noted that you can both bake bread in a bread machine and manually - in the first case, you will even make your task easier. It will be enough to correctly set up all the stages of mixing and place the necessary components in the equipment. Plus, in busy conditions, it is even more convenient, since the device will do everything for you - there is no need to be constantly at the oven.

Sift the flour with a slide on a clean surface, make a depression and pour half the water into it, add the rest of the ingredients there, except for the flour for kneading. Slowly gather the flour along the edge with your hand, kneading the dough to a semi-liquid, viscous mass. Add the rest of the flour and keep mixing until you've used up all the flour in the "slide". At this point, the dough will no longer stick to your hands, it will be soft, but elastic. Work with it as actively as possible - knead, fold until it becomes elastic. Place the dough in a large bowl, cover with cling film and place in a warm place.

Once the dough has doubled in size, knead it vigorously for at least half a minute. At this stage, you can add various products and seasonings in order to give it personality. We will consider options for such combinations, which will show how to bake bread at home with a unique taste, after the main recipe. It should be noted that you can both bake bread in a bread machine and manually - in the first case, you will even make your task easier. It will be enough to correctly set up all the stages of mixing and place the necessary components in the equipment. Plus, in busy conditions, it is even more convenient, since the device will do everything for you - there is no need to be constantly at the oven.

Put the prepared dough in a baking dish, return to a warm place, previously covered. It should again double in size. This will take approximately an hour.

Heat the oven to 200 C. Place the risen bread in it and bake for half an hour. The cooking time may vary depending on the thickness of the dough layer. In order to determine the readiness of baking, it is enough to knock on the bread bottom - if the sound is deaf, then everything is ready.

wrap up ready bread in a kitchen towel and let it rest for 20 minutes.

Taste variations

Below we highlight successful combinations of additives, thanks to which you will learn how to bake homemade bread with a taste that is not available in store samples:

All of these variations are not limited to the oven - if necessary, you can either bake bread in a slow cooker or in a grandmother's wood-burning oven.

Alternative to yeast

More and more people are trying to move away from yeast in favor of sourdough, arguing that the latter is older and healthier. The dispute between these two baking powder is still open.

Making sourdough at home is quite simple, just get rye flour and patience. Sequencing:

• Mix in a spacious container 100 grams of rye flour and 150 grams of warm water. Cover with a towel and leave overnight in a warm place.
• The next day, add another 100 grams of flour with water, mix, return to the place.
• After another day, add 150 and 100 grams of water with flour, respectively, return the container to its place.
• A day later, repeat the procedure with 100 grams of flour and water, return to its place.
• On the fifth day, the natural baking powder is ready. The starter is airy, saturated with bubbles, has a slightly sour bready smell. You can bake!