Bread in the oven - general principles and methods of cooking
How many people live in the world, how much they bake bread. And to imagine our table without this product is simply impossible. Probably, there is nothing tastier than fragrant fresh bread. And in the house, where smells of fresh bread, always want to come back. That is why homemade bread is becoming more and more popular today, and housewives are so eager to master this art.
Of course, today bread is practically not baked in ovens, as before. The easiest way for a modern person to bake bread in a bread maker, the very name of this unit speaks of its purpose. But even those who do not have a bread machine can easily bake bread in an ordinary oven, because today there are a lot of homemade bread recipes: white, rye, yeast dough, unleavened bread, and everyone can choose for themselves the recipe to their liking.
Oven Bread - Food Preparation
Of course, for baking good bread, the quality of flour is most important. Flour should be taken dry, lump free, fresh. In order to get an idea of the suitability of flour, you need to take a pinch and moisten it with water or saliva. If the flour color remains light, then it is fresh; if the flour has darkened, it means that it is stale. If you think that the flour is damp, then it should be dried.
A prerequisite for the successful baking of bread is sifting flour. This will allow her to be filled with oxygen and eventually turn into a soft and lush bread, fragrant and unusually tasty, which should be the home loaf.
Bread in the oven - the best recipes
Recipe 1: Bread in an rye oven
This is a fairly simple recipe for rye bread, which even a novice hostess can master. Its disadvantage, perhaps, lies in the duration of preparation. However, using this recipe, you will prepare traditional homemade bread, fragrant and tasty, which will not grow stale for a long time.
Ingredients:
800 gr. rye flour;
400 gr. water;
10 gr. yeast (dry);
2 tsp. salts; grows butter.
Cooking Method:
1. Sifting flour, add water with yeast and salt. We knead the dough, however, not until a homogeneous mass, but so that there is enough air in it, so that the pastry is porous. Then, covering the bowl with dough film, put it in the fridge for 16 hours.
2. After the specified time, we take the dough out of the fridge and, sprinkling flour on the table, place it there. Leave the dough for a few minutes so that it “stretches” on the surface of the table. After we crush it lightly, we shift it onto a clean towel and leave to “rest” for another 3 hours, covering with the free ends of the towel.
3. For baking bread, heat the oven to 250 ° C. Lubricate the vegetable oil in the form or pan, in which we will bake the bread, and put it in the oven for 5 minutes to warm it. Then, taking the pan out of the oven, gently shift the dough there and cover it with a lid. We bake bread for about 40 minutes, then remove the lid and continue to bake for about 15 minutes until ready.
Recipe 2: Wheat Bread in the Oven
According to this recipe you will make wonderful breads, with a crisp crust and a fluffy crumb.
Ingredients:
1.5 kg of wheat flour;
25 g fresh yeast;
50 gr. rast. oils;
1 tbsp. l salt and sugar.
Cooking Method:
1. Mix the yeast in 1 liter. warm water, then pour the resulting brew into a saucepan and add flour with vegetable oil, sugar and salt to it (leave a glass of flour). Knead the dough. Forming a ball out of it, knead for about 10 minutes. Then we grease the pan with vegetable oil, transfer the dough into it and, with the lid on, leave it to rise.
2. After increasing the dough in volume, crush it and knead for several minutes.
3. Prepare molds for baking bread, smearing them with vegetable oil. We shift the dough in them. You can put the dough on a baking sheet, giving it a round shape, then we get one big round loaf. Cover the dough in forms with a film and leave for about an hour in a warm place to approach. Then, warming the oven to 200 ° C, bake the bread for about half an hour. Finished loaves cool on the grid.
Recipe 3: Bread in the oven on kefir
This bread is a real find for those who do not like yeast dough. Although the recipe is very simple, the bread turns out very tasty, fragrant, it retains a fresh look and taste for a long time.
Ingredients:
600 ml of kefir;
6 glasses of flour;
1 tsp. sugars, salt, and soda;
2 tsp. cumin.
Cooking Method:
1. Mix the kefir with flour, salt, sugar, soda, salt and cumin in a bowl, knead the dough (you can first mix with a spoon). After receiving a thick but soft dough, on a baking sheet greased with vegetable oil, we form a loaf of it. To make the dough better, we make cuts on top, and in order to form a crisp crust, sprinkle flour on top.
2. Having well warmed up an oven, we place there our pan with dough. We bake about 40 minutes.
Bread in the oven - useful tips from experienced chefs
If you are cooking bread in a sponge manner, do not allow the dough to cool. This can lead to the fact that the bread will get too dense texture and will be poorly digested.
Willingness opars determine is not difficult. It will become clear when it doubles in volume and becomes covered with bubbles. The readiness of the test can be said when it stops sticking to the hands. About the readiness of bread will tell the color of the crust and the sound that we hear, knocking on the lower crust of the loaf - if it is clear, then the bread is ready. Also, the readiness of the bread can be checked by sticking a toothpick into it from the tree. If it comes out dry and clean, then our bread is ready; if there are traces of dough on it, then the bread still needs to be cooked.
If you do not want to get a sticky crumb, rubbery crust and other defects, freshly baked bread must be removed from the oven very carefully. Cooling hot bread should be slow, natural. In this case, it is necessary to provide air access to the lower part of the loaf, that is, a suitable place for this may be a sieve, a grate, etc.
