Home-made yeast bread is easy to bake in the oven, even if you do it for the first time. The recipe for white bread in the oven is so simple that you will be surprised. But what a result! Important ingredients for successful baking are top-quality wheat flour, fresh yeast and a little bit of zeal. Perhaps your first loaf will be a little awkward, since everything comes with experience, but it will definitely turn out to be fluffy and fragrant.
You can use a special form for baking bread or a regular cast-iron skillet with high sides.
- Cooking time: 2 hours
- Quantity: 1 loaf weighing 450 g
Ingredients for Homemade Yeast Bread
- 245 g of wheat flour;
- 40 g of semolina;
- 160 ml of milk 4%;
- 20 g fresh yeast;
- 25 ml of olive oil;
- 2 g of fine salt;
- 5 grams of granulated sugar.
Method of cooking homemade yeast bread in the oven
Milk is heated to body temperature (about 36 degrees). Dissolve salt and granulated sugar in milk. Then add fresh yeast. On the packaging always indicate the date of manufacture, choose the freshest, not older than 2-3 days. The fresher the yeast, the more magnificent and fragrant the baking. Stir the yeast in warm milk, leave for 5 minutes so that they begin their “yeast” work.
When light foam forms on the surface, we add wheat flour of the highest grade in small portions, sifting it through a sieve or a sieve. Ingredients mix a tablespoon.
After the flour, pour the semolina in a bowl. At this stage, the spoon will interfere with the dough already hard, you can connect your hands.
Pour high-quality extra virgin extra virgin olive oil. Put the dough on a clean table. Knead it with your hands until you stop sticking to the surface and your fingers. Usually it takes 8-10 minutes, but everything is very individual and depends on the humidity of the products and the humidity in the room.
The finished dough is soft, very pleasant to the touch, supple, but not sticky. Grease a clean bowl with olive oil, put a bun into it. Cover with a clean towel and leave for 50-60 minutes at room temperature (18-20 degrees Celsius).
Dough will increase in volume by 2-3 times. Gently press it, do not need zeal, small air bubbles in it should remain.
We take a cast iron skillet. I have a pan with a diameter of 18 centimeters - well suited for a small loaf. Put the dough in the pan, slightly add it with your hand.
With a sharply sharpened knife, we make several oblique cuts so that the steam can go outside during baking.
Leave the dough for proofing in a warm room. This will take about 30 minutes. Then sprinkle the bread with cold water from a spray bottle and send it to the preheated oven.
We put the pan on the grid installed on the middle shelf. Baking temperature 220 degrees. Baking time 17 minutes.
Remove the ready yeast bread from the oven, put it on a wooden grate or bamboo sticks, so that the crust is not steamed when cooled.
Homemade yeast bread is ready in the oven. Enjoy your meal!