Other

Home bread

Home bread



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Sift the flour into a bowl and mix with the salt. Dissolve the yeast with the sugar in a little warm water then add it over the flour. We start to knead and lightly add the rest of the water then the oil.

Knead an elastic dough, which no longer sticks to your hand. Cover the bowl and leave to rise for 1 hour.

After it has risen, turn the dough over on a lightly floured table and divide it into two equal parts. From each ball of dough we shape a string. Twist the two strings and place the bread in a tray lined with baking paper.

Let rise for another 20 minutes. Then put the bread in the oven on the right heat for 40 minutes.

Remove from the pan and let cool on a grill.

It tastes great, and the house smells of fresh bread :)


Other bread recipes to experiment with

Rye bread

This is a healthy option, but also delicious at the same time and is prepared as easily as other types of bread. For this recipe, which will result in two loaves, you only need:

  • 1kg of whole grain flour
  • 10 grams of dry yeast
  • 650 & # 8211 670 ml of water
  • 1 tablespoon (20 grams) salt
  • 1 teaspoon (5 & # 8211 7 grams) brown sugar
  • about 2 tablespoons of olive oil.


French bread

Although this type of bread seems to be pretentious and difficult to obtain at home, the recipe for French baguette bread is simple and requires only four ingredients:

  • 500 grams of flour
  • 10 grams of dry yeast
  • 320 ml of water
  • A pinch of salt.

In addition to these options, there are countless other recipes that have been created over the centuries in which bread has been one of the staple foods of our ancestors. Each country, culture or even each of our grandmothers has a specific way of preparing bread, from the one with potatoes, to the one with seeds or to the gluten specialties, or the traditional braids or the salty and fragrant pretzels.


A simple bread recipe, perfect for sandwiches

For one of the easiest white bread recipes, you will only need a few ingredients:

  • 3 cups of warm water
  • 3 tablespoons dry yeast
  • 1 tablespoon salt
  • 4 tablespoons vegetable oil
  • Half a cup of sugar
  • 8 cups of bread flour, type 550 or 650.

Dough preparation and shaping

In a large bowl, mix well with warm water, yeast, salt, oil, sugar and just four of the eight cups of flour. Then cover the bowl and let the yeast work for about an hour, until the mixture doubles in size.

Then, take the dough out of the bowl and knead it, gradually adding the other four cups of flour, which will coagulate to the desired elastic consistency. Grease a bowl with vegetable oil and place the dough in it, turning it a few times, to cover it evenly with a little oil. Then cover the bowl with a damp towel and let the ingredients interact until the dough rises, doubling in size.

After the mixture has risen again, press it with your fist several times to remove excess air from inside it. Let it rest again for a few minutes, and then take it out of the bowl and divide it into three rectangular sections, to get three smaller loaves with a crispy crust, ideal for sandwiches.

Baking bread

For the baking stage you will need three forms of bread or cake, about 22/11 centimeters, which you can grease with a little oil. Then, place the three sections of the dough in the three trays and let the dough rise again in these shapes.

Preheat the oven to 175 degrees Celsius, and when the dough is ready, put the bread in the oven and let it bake for 35 to 45 minutes. If you don't like brown and crispy bread crust, cover the trays with aluminum foil during the last minutes of baking.

The breads obtained will have a light consistency and 137 calories per serving. Their shape is perfect for sandwiches, but don't miss the opportunity to enjoy a few slices greased with butter, while the bread is still steaming. It will be a delight!


Peasant recipes: Homemade bread without yeast

by Otilia Teposu, Number 1419 Photo: Shutterstock

The period of isolation and social distancing in which we have lived in recent months has meant, among other things, a return to long-forgotten habits and occupations, preserved only in the memories of the richest in years. We were forced to rediscover ways to manage ourselves in times of crisis, to replace what we lacked with what we had at hand. Many preferred, for example, to prepare their own bread. The Internet has exploded with bread recipes. But what good is it if the yeast was getting harder and harder and was missing from the shops for weeks on end? I think that the recipes for unleavened bread, which I discovered during my travels with my magazine colleagues around the country, are suitable for such more difficult periods. What used to be a common thing seems almost exotic to us today. I fondly remember the women from whom I took these recipes: Mother Petronia, from a monastery in Apuseni, Agora Rafte, the centenarian of the Dobrogean Macedonian Cypriots, Helga Schultz, the keeper of the huge key of the evangelical church in a Saxon village, Ileana from Voivodenii Sălajului, grandmother Măndica from Câmpenii de Vrancea and, first and foremost, my dear Buna, who used to put me in her childhood, every Saturday morning, to keep her wooden bowl, so that she could knead the dough bread.

Bread like in the Land of the Moths

First prepare a & # 8222aluțel & # 8221, which takes the place of the yeast, as follows: Put 1 kg of flour in a bowl, make room in the middle and pour lukewarm water, in which dissolve 1 tablespoon of sugar, 1 tablespoon of bran and 1 tablespoon of sunflower, corn or pumpkin oil. Mix the flour with so much lukewarm water, until you get a very hard dough (dough). The dough is left to rise for an hour, then it is made into thick finger cakes, with a diameter of no more than 10 cm. The dumplings are dried in the sun. They must be very well dried, otherwise they will mold. Store in a paper bag. These pancakes are used instead of yeast. When we want to make bread, we soak a cake in hot water, crush it and mix it with 1 teaspoon of sugar or honey. We put the mixture in the middle of the sifted flour (1 kg) for bread. Leave the bowl covered for at least half an hour, until small blisters begin to form in the dough with the dough. Then knead the dough, adding two or three tablespoons of oil. When the dough comes off the hands and the bowl, sprinkle with flour and cover with a napkin. Leave to rise, hot, for at least an hour, then divide into trays well greased with oil, butter or lard. The trays are kept in a warm place, protected from currents, for another half an hour, then put in the preheated oven. The bread taken out of the oven is worshiped by God, the sign of the cross is made on it, it is covered with a towel and left to cool.

Cornbread as in Vrancea

In Vrancea, on the Putna Valley, instead of & # 8222aluățel & # 8221, a mayonnaise obtained from wheat flour is used, mixed with corn. To 1 kg of white flour add 300 g of cornmeal, 4 tablespoons of oil, salt and warm water, as needed to obtain a suitable hard mixture. From this, about 18-20 pancakes are made, which are dried very well and then stored in a dry place. To make bread, 1 kg of wheat flour is used for 1 kg of wheat flour, dissolved in warm water, instead of yeast.

Summer bread from Sălaj

Instead of yeast, during the summer, women from the villages of Sălaj use a juice obtained by fermenting the vine leaves. Break into 15-20 pieces of vine leaves and cover with half a liter of lukewarm water, in which was put 1 tablespoon of sugar or honey. The mixture is left in the sun, covered with a cloth, until it begins to ferment (lasts a few days). Then strain the liquid obtained and use it to knead a loaf of 1 kg of flour. During kneading, add salt and a little oil. After the dough becomes elastic, good for shaping, it is left warm, covered, to rise. After an hour, form the bread and put it in the greased pan. Bread can also be placed on cabbage, horseradish or maple leaves, greased with oil. It tastes better. The bread tray is kept in a warm place for half an hour before being placed in the oven.

Saxon bread

Soak raisins, plums, apples, pears - a handful of grapes in 800 ml of warm water. Keep the bowl warm for one, two days, then drain the water and knead the dough with 1 kg of wheat flour, 100 g of rye flour, half a kg of boiled and crushed potatoes, 150 ml of corn oil, salt and , if necessary, a little warm water in which they boiled the potatoes. The kneaded dough is left to rest for at least 1 hour, then it is put in trays and left to rise for at least half an hour. Before baking, the breads are topped with a knife, sprinkled with a little milk and sprinkled with pumpkin seeds.

The bread of the vineyards

In regions with vineyards, the dough is kneaded, instead of yeast, with the foam made by the fermenting must. To 1 kg of flour put half a cup of hot mustard foam, 1 teaspoon of sugar, salt and a little warm water. Leave the dough to rise for an hour, then put it in trays that are kept warm, leavened, and then bake the bread on the right heat. In some villages, the bread taken out of the oven is beaten with a knife, to remove the over-burned crust, which hardens.

Dobrogean pita with cumin

From 1 kg of flour, a cup of pumpkin or sunflower oil, 500 ml of lukewarm water and a little salt knead a suitable hard dough. In the dough add 2-3 tablespoons of cumin seeds. Sprinkle on top with flour and leave, covered, at rest, for half an hour. It is then spread on two-finger-thick sheets, which are baked in oiled trays. The thinner sheets can be filled with leeks, cheese, onions, or cabbage hardened in oil, then rolled tightly so as not to lose the filling, and placed next to each other in a greased pan. Bake in the oven over medium heat.


In a bowl put the yeast and a knife of sugar and mix until the yeast liquefies, prepare the mayonnaise, add about 100 grams of warm water over the yeast and 2-3 tablespoons of flour, mix and put in a warm place until the amount doubles. It takes about 15 minutes.

After it has risen, add the rest of the flour, salt and hot water, about 300 ml, if necessary add more hot water or flour and knead well, not less than 30 minutes.
After we have kneaded well, we raise it in a warm place for about an hour, in the meantime we prepare 2 trays (as for the cake), we grease them with a little oil or we put baking paper, and we make the breads, we knit exactly like a roll, 2 loaves will come out, we put them in the tray and let them grow until they double in volume or the trays are filled, optionally we sprinkle poppy seeds on top, then we put them in the heated oven. Do not open the oven for 25 minutes, after 25-30 minutes check if they are ready, they should be slightly browned on top.

Try this video recipe too


In a bowl put the yeast and a knife of sugar and mix until the yeast liquefies, prepare the mayonnaise, add about 100 grams of warm water over the yeast and 2-3 tablespoons of flour, mix and put in a warm place until the amount doubles. It takes about 15 minutes.

After it has risen, add the rest of the flour, salt and hot water, about 300 ml, if necessary add more hot water or flour and knead well, not less than 30 minutes.
After we have kneaded well, we raise it in a warm place for about an hour, in the meantime we prepare 2 trays (as for the cake), we grease them with a little oil or we put baking paper, and we make the breads, we knit exactly like a roll, 2 loaves will come out, we put them in the tray and let them grow until they double in volume or the trays are filled, optionally we sprinkle poppy seeds on top, then we put them in the heated oven. Do not open the oven for 25 minutes, after 25-30 minutes check if they are ready, they should be slightly browned on top.

Try this video recipe too


HOMEMADE BREAD WITH SEEDS

When it comes to seed bread, I instantly remember an exhibition where I tasted a multitude of types with black or wholemeal flour, with various seeds and of course with a crust so good that you ate it empty without thinking about it. any diet.

Today I will prepare a homemade bread recipe with seeds where I will use a mix of white and wholemeal flour with a mixture of various seeds - pumpkin, flax, sesame and sunflower.

Ingredient:

  • 400 gr. White flour
  • 200 gr. wholemeal flour
  • 250 ml. the water
  • 150 ml. Soya milk
  • 20 gr. fresh yeast
  • 1 teaspoon sugar
  • 1 tablespoon salt
  • 50 ml. olive oil
  • 3 teaspoons seed mix

I start, as usual, with a mayonnaise that I prepare from yeast rubbed with sugar, a tablespoon of flour and very little warm water. After 10-15 minutes it is ready to be incorporated in the mixture of white and wholemeal flour.

I put the salt aside as much as possible so that it does not come into direct contact with the prepared yeast.

Gradually add the water and milk that I heated a little before, then knead the dough until I mix all the flour.

Pour the oil and continue kneading for 10-15 minutes until you get a very thick crust.

When I feel that it is almost ready, I add the seeds, knead a few more times to incorporate them evenly, then I test the dough with my finger to see if it is ready. It returns to its original shape so I cover it with a foil greased with oil over which I put a towel and leave it to rise for about 50 minutes.

I sprinkle a little flour on the counter when I turn over the leavened crust, I take the air out of it through a very short kneading and I shape it so that it fits in my cake tray.

I leave it to rise for another 15-20 minutes, after which I grease it with a little water and then sprinkle some seeds and a flour powder.

Bake in two stages in the oven preheated to 210 °.

I will leave the bread for the first time at this temperature for 25 minutes and lower the temperature for another 20 minutes to 190 °.

It is really a very successful bread that is barely enough for 2 days.


Homemade - recipe

ingredients

• 1 kg of wholemeal flour
• 3 tablespoons of sunflower seeds
• 2 tablespoons flax seeds
• 15 g of yeast
• 300-400 ml of water
• 15 g of salt once

If you do not have wholemeal flour, you can use a mixture of 900 g of white flour and 100 g of bran, to obtain a flour more consistent in fiber and vitamins. All the important nutrients are in the bran, so it is advisable to eat only "wholemeal" bread.

Put the flour in a large bowl. Add the seeds and salt. It is important to use salt once in the preparation of food (today you can only find it in health food stores - all the salt in regular stores has the addition of iodine). You can use any kind of seeds you have at home or that you like. If you use pumpkin seeds, it is good to crush them a little earlier because they are larger than the other types.

Put the yeast in a small bowl. Crush it with a fork and pour over it ½ cup of lukewarm water (not boiling). Let it soak for a few minutes, then put it in the flour bowl. Add the rest of the water and mix with a wooden spoon at the beginning, until all the ingredients are bound. Then knead with your hands for at least a quarter of an hour.

Cover the bowl with a thick towel and leave the dough to rise for at least an hour, to increase its volume.

To form the bread, place the raised dough on the table lined with a little flour. Let it rest for 5 minutes, then shape it into 2 long loaves, suitable for normal bread trays. Grease them on top with a brush soaked in oil, after which you have to let the raw bread rise a little more, for another hour.

Bake the bread in the preheated oven at 250 degrees Celsius. It also works at a lower temperature of 180 degrees Celsius if you have an electric oven. In 35-40 minutes it should be ready.

Remove the trays from the oven, carefully turn the breads on a grill or a wood chipper, on one side, to cool.

Keep the bread in a dry place free of moisture. You can put them in a paper bag or cover them with a towel.

1. Federal of Bakers Ltd, Bread - A nutritious and healthy food: https://www.fob.uk.com/nutrition-and-health/
2. Dr. Doru Laza, 1st Bread in Eden, Recipes from the Edenic Cuisine, Păzitorul Adevărului Publishing House, 2004

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Homemade bread recipes - how to get the right texture and delicious taste

There is probably no more appetizing smell, which will remind you more intensely of childhood in the country, than that of bread just taken out of the oven. It is like a symbol for what we call home, meaning the place that always gives us the feeling of belonging, security and comfort. Many of us have tried recipes found on specialized websites, in cookbooks, recommended by friends or that we inherited from grandparents. Homemade bread is, however, an art and has its secrets, which we invite you to discover in the following. We have prepared some of the simplest and fastest homemade bread recipes, as well as some useful tips to get the best texture and authentic taste.

  • Homemade bread recipes - methods at your fingertips
    • Classic homemade bread recipe
    • Homemade bread recipe with seeds
    • Homemade bread recipe with cheese, garlic and parsley
    • Homemade rye bread recipe
    • Homemade potato bread recipe
    • Homemade bread recipe with olives, onions and rosemary
    • Homemade bread recipe with cheese / cheese and dried tomatoes
    • Homemade bread recipe without kneading

    Peasant recipes: Homemade bread without yeast

    by Otilia Teposu, Number 1419 Photo: Shutterstock

    The period of isolation and social distancing in which we have lived in recent months has meant, among other things, a return to long-forgotten habits and occupations, preserved only in the memories of the richest in years. We were forced to rediscover ways to manage ourselves in times of crisis, to replace what we lacked with what we had at hand. Many preferred, for example, to prepare their own bread. The Internet has exploded with bread recipes. But what good is it if the yeast was getting harder and harder and was missing from the shops for weeks on end? I think that the recipes for unleavened bread, which I discovered during my travels with my magazine colleagues around the country, are suitable for such more difficult periods. What used to be a common thing seems almost exotic to us today. I fondly remember the women from whom I took these recipes: Mother Petronia, from a monastery in Apuseni, Agora Rafte, the centenarian of the Dobrogean Macedonian Cypriots, Helga Schultz, the keeper of the huge key of the evangelical church in a Saxon village, Ileana from Voivodenii Sălajului, grandmother Măndica from Câmpenii de Vrancea and, first and foremost, my dear Buna, who used to put me in her childhood, every Saturday morning, to keep her wooden bowl, so that she could knead the dough bread.

    Bread like in the Land of the Moths

    First prepare a & # 8222aluțel & # 8221, which takes the place of the yeast, as follows: Put 1 kg of flour in a bowl, make room in the middle and pour lukewarm water, in which dissolve 1 tablespoon of sugar, 1 tablespoon of bran and 1 tablespoon of sunflower, corn or pumpkin oil. Mix the flour with so much lukewarm water, until you get a very hard dough (dough). The dough is left to rise for an hour, then it is made into thick finger cakes, with a diameter of no more than 10 cm. The dumplings are dried in the sun. They must be very well dried, otherwise they will mold. Store in a paper bag. These pancakes are used instead of yeast. When we want to make bread, we soak a cake in hot water, crush it and mix it with 1 teaspoon of sugar or honey. We put the mixture in the middle of the sifted flour (1 kg) for bread. Leave the bowl covered for at least half an hour, until small blisters begin to form in the dough with the dough. Then knead the dough, adding two or three tablespoons of oil. When the dough comes off the hands and the bowl, sprinkle with flour and cover with a napkin. Leave to rise, hot, for at least an hour, then divide into trays well greased with oil, butter or lard. The trays are kept in a warm place, protected from currents, for another half an hour, then put in the preheated oven. The bread taken out of the oven is worshiped by God, the sign of the cross is made on it, it is covered with a towel and left to cool.

    Cornbread as in Vrancea

    In Vrancea, on the Putna Valley, instead of & # 8222aluățel & # 8221, a mayonnaise obtained from wheat flour is used, mixed with corn. To 1 kg of white flour add 300 g of cornmeal, 4 tablespoons of oil, salt and warm water, as needed to obtain a suitable hard mixture. From this, about 18-20 pancakes are made, which are dried very well and then stored in a dry place. To make bread, 1 kg of wheat flour is used for 1 kg of wheat flour, dissolved in warm water, instead of yeast.

    Summer bread from Sălaj

    Instead of yeast, during the summer, women from the villages of Sălaj use a juice obtained by fermenting the vine leaves. Break into 15-20 pieces of vine leaves and cover with half a liter of lukewarm water, in which was put 1 tablespoon of sugar or honey. The mixture is left in the sun, covered with a cloth, until it begins to ferment (lasts a few days). Then strain the liquid obtained and use it to knead a loaf of 1 kg of flour. During kneading, add salt and a little oil. After the dough becomes elastic, good for shaping, it is left warm, covered, to rise. After an hour, form the bread and put it in the greased pan. Bread can also be placed on cabbage, horseradish or maple leaves, greased with oil. It tastes better. The bread tray is kept in a warm place for half an hour before being placed in the oven.

    Saxon bread

    Soak raisins, plums, apples, pears - a handful of grapes in 800 ml of warm water. Keep the bowl warm for one, two days, then drain the water and knead the dough with 1 kg of wheat flour, 100 g of rye flour, half a kg of boiled and crushed potatoes, 150 ml of corn oil, salt and , if necessary, a little warm water in which they boiled the potatoes. The kneaded dough is left to rest for at least 1 hour, then it is put in trays and left to rise for at least half an hour. Before baking, the breads are topped with a knife, sprinkled with a little milk and sprinkled with pumpkin seeds.

    The bread of the vineyards

    In regions with vineyards, the dough is kneaded, instead of yeast, with the foam made by the fermenting must. To 1 kg of flour put half a cup of hot mustard foam, 1 teaspoon of sugar, salt and a little warm water. Leave the dough to rise for an hour, then put it in trays that are kept warm, leavened, and then bake the bread on the right heat. In some villages, the bread taken out of the oven is beaten with a knife, to remove the over-burned crust, which hardens.

    Dobrogean pita with cumin

    From 1 kg of flour, a cup of pumpkin or sunflower oil, 500 ml of lukewarm water and a little salt knead a suitable hard dough. In the dough add 2-3 tablespoons of cumin seeds. Sprinkle on top with flour and leave, covered, at rest, for half an hour. It is then spread on two-finger-thick sheets, which are baked in oiled trays. The thinner sheets can be filled with leeks, cheese, onions, or cabbage hardened in oil, then rolled tightly so as not to lose the filling, and placed next to each other in a greased pan. Bake in the oven over medium heat.


    HOMEMADE BREAD WITH SEEDS

    When it comes to seed bread, I instantly remember an exhibition where I tasted a multitude of types with black or wholemeal flour, with various seeds and of course with a crust so good that you ate it empty without thinking about it. any diet.

    Today I will prepare a homemade bread recipe with seeds where I will use a mix of white and wholemeal flour with a mixture of various seeds - pumpkin, flax, sesame and sunflower.

    Ingredient:

    • 400 gr. White flour
    • 200 gr. wholemeal flour
    • 250 ml. the water
    • 150 ml. Soya milk
    • 20 gr. fresh yeast
    • 1 teaspoon sugar
    • 1 tablespoon salt
    • 50 ml. olive oil
    • 3 teaspoons seed mix

    I start, as usual, with a mayonnaise that I prepare from yeast rubbed with sugar, a tablespoon of flour and very little warm water. After 10-15 minutes it is ready to be incorporated in the mixture of white and wholemeal flour.

    I put the salt aside as much as possible so that it does not come into direct contact with the prepared yeast.

    Gradually add the water and milk that I heated a little before, then knead the dough until I mix all the flour.

    Pour the oil and continue kneading for 10-15 minutes until you get a very thick crust.

    When I feel that it is almost ready, I add the seeds, knead a few more times to incorporate them evenly, then I test the dough with my finger to see if it is ready. It returns to its original shape so I cover it with a foil greased with oil over which I put a towel and leave it to rise for about 50 minutes.

    I sprinkle a little flour on the counter when I turn over the leavened crust, I take the air out of it through a very short kneading and I shape it so that it fits in my cake tray.

    I leave it to rise for another 15-20 minutes, after which I grease it with a little water and then sprinkle some seeds and a flour powder.

    Bake in two stages in the oven preheated to 210 °.

    I will leave the bread for the first time at this temperature for 25 minutes and lower the temperature for another 20 minutes to 190 °.

    It is really a very successful bread that is barely enough for 2 days.