Bread in the oven is the standard of fresh homemade baking, which is many times superior in taste to any store-bought option. Since ancient times, its preparation was considered a special ritual, which to this day is associated with many traditions and beliefs. Despite the lack of a Russian oven, making tasty, fluffy and aromatic bread at home is not so difficult. Moreover, such a culinary feat will immediately add several points in favor of any housewife.

All types of flour are used to prepare bread in the oven.: wheat, oatmeal, rye, whole grain, etc. In order for baked goods to rise well, yeast or various starters are added to it. Yeast can be fresh or dry. As for starter cultures, there are more than a hundred varieties of them. They are prepared with kefir, barley, hops, raisins, wheat, etc. Some starters turn out quite quickly, while others have to be prepared for several days. Using sourdough allows you to preserve its beneficial properties in bread and extend its shelf life to several weeks.

Bread cooked in the oven contains vitamins, organic acids, enzymes, pectins, fiber and many minerals. It is recommended for everyone, young and old, to eat it. However, it is better not to overindulge in baking, since the calorie content of homemade bread is very high.

Secrets to making perfect bread in the oven

Bread in the oven always turns out much fluffier and tastier than store-bought bread. You only need to try any of the recipes once, and homemade baking will quickly become part of your daily must-try list. It’s not so easy for novice cooks to figure it out the first time. how to bake bread in the oven, so it’s better to turn to professionals for secrets:

Secret No. 1. Before baking the bread, it is recommended to let the dough rest in the baking pan for 40-50 minutes.

Secret No. 2. After cooking, you need to sprinkle the bread with water, cover with a towel and let it sit for a while.

Secret No. 3. The bread dough should be elastic and not stick to your hands at all. Otherwise, you need to add more flour beyond the specified amount.

Secret No. 4. To ensure that the bread bakes evenly, preheat not only the oven, but also the baking pan before cooking.

Secret No. 5. To achieve a crispy crust, leave the bread in the oven after turning it off for another 15 minutes directly on the rack.

This recipe is quite simple and not as long as many of its “colleagues”. Bread will quickly fill the house with the aroma of fresh baked goods, which will create a very warm and cozy atmosphere. After cooking, sweep the flour from the bread with a brush and cool the loaf itself.

Ingredients:

• 4 cups flour;
• 2 tsp. dry yeast;
• 4 tsp. Sahara;
• 2 tsp. salt;
• 2 glasses of water.

Cooking method:

1. Heat the water, dissolve sugar and dry yeast in it.
2. After 10 minutes, add salt and sifted flour.
3. Knead a viscous and thick dough.
4. Preheat the oven to 35 degrees and place the dough there, covered with a lid.
5. When the dough has tripled in size, transfer it to a greased pan.
6. Flatten the dough, lightly sprinkle with flour and let rise again.
7. Cook the bread for 15 minutes at 220 degrees, then reduce the temperature to 180 degrees.
8. Bake for another 30 minutes, then let the bread cool.

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Garlic rye bread will be an excellent addition to any first or second course. It is better to use fast-acting yeast so as not to delay the already lengthy baking process. The baking sheet should be greased only lightly, using no more than 1 tablespoon of vegetable oil.

Ingredients:

• 300 g rye flour;
• 400 g wheat flour;
• 400 ml water;
• 2 tsp. salt;
• 5 tsp. Sahara;
• 5 cloves of garlic;
• 2 tsp. dry yeast;
• 3 tbsp. l. vegetable oil.

Cooking method:

1. Dissolve yeast in 200 ml of water and dissolve sugar.
2. Place the resulting mixture in a warm place for 25 minutes.
3. When the yeast rises, pour the remaining water and vegetable oil into the dough.
4. Mix salt with sifted rye flour and gradually add to the yeast.
5. Sift the wheat flour and gradually add it to the dough.
6. Chop the garlic and add to the total mass.
7. Knead the dough, cover and leave it in a warm place for an hour and a half.
8. Knead the dough well again and transfer it to a greased baking dish.
9. Bake the bread for 50 minutes in a well-heated oven at 220 degrees.

Despite the absence of yeast, the bread according to this recipe turns out very fluffy and rises perfectly. Before cooking, you can make 3-4 cuts along the loaf. This will allow it to bake better and give it a more presentable appearance.

Ingredients:

• 500 g wheat flour;
• 150 ml kefir;
• 200 ml water;
• 1 tsp. salt.

Cooking method:

1. Pour the kefir into a bowl and add 75 g of flour to it, mix.
2. Cover the bowl with cling film and leave for a day.
3. Sift the rest of the flour into a deep container, add the resulting starter.
4. Add salt and gradually pour in water, kneading the dough with your hands.
5. Line a baking tray with baking paper and sprinkle it with flour.
6. Form the dough into a loaf and place in the pan.
7. Cover the top of the loaf with another sheet of parchment and a towel.
8. Place the pan in the switched off oven for 2.5 hours, then knead the dough with your hands and shape it into a loaf again.
9. Leave the dough under the parchment for another 30 minutes.
10. Preheat the oven to 250 degrees and bake the bread for 15 minutes under a closed lid or foil.
11. Remove the lid (or foil) and continue baking for another 20 minutes.

Bread made with sourdough has always been considered healthier for the body than yeast-based baking options. Moreover, for preparation you only need water and wheat flour. You will need approximately 70 grams of starter for one preparation. The rest can be stored in the refrigerator.

Ingredients:

• 300 ml water;
• 500 g wheat flour;
• 130 g whole grain flour;
• 1 tsp. salt;
• 1 tsp. Sahara;
• 1 tbsp. l. vegetable oil.

Cooking method:

1. Heat 50 ml of water a little and pour into a deep bowl.
2. Pour 100 g of flour into the same bowl and knead the dough.
3. Transfer the starter into a plastic container and cover with cling film.
4. Leave the container for 3 days in a warm place.
5. After three days, remove the film from the container and discard the top half of the resulting mass.
6. Add another 50 ml of warm water and 100 g of flour to the remaining dough.
7. Knead the dough, cover again with film and leave for 12 hours.
8. Remove the top part of the dough.
9. Add 100 g of flour and 100 ml of water, also slightly heated, to 70 g of ready-made starter.
10. Stir the dough a little and leave for 1 hour.
11. Add the remaining water and vegetable oil, add salt and sugar.
12. Gradually add the rest of the flour (both wheat and whole grain).
13. Leave the dough for 1 hour again.
14. Divide the dough into two parts and form long loaves (like a loaf or baguette).
15. Place the prepared dough on a baking sheet, having previously covered it with paper.
16. Make several deep transverse cuts on each loaf.
17. Bake for 15 minutes at 200 degrees, then 35 minutes at 160 degrees.

Now you know how to cook bread in the oven according to a recipe with a photo. Bon appetit!

How to bake white bread in the oven with your own hands? Tips and secrets of chefs. Sourdough recipe. Various recipes for delicious white bread.
Recipe contents:

Recently, many housewives prefer to bake homemade white bread themselves. This process is not labor-intensive, the main thing is to find a suitable baking container, a good recipe and know some nuances. This material presents basic and exclusive recipes for bread in the oven. You will also learn the secrets and subtleties of this baking, after mastering which you will get amazingly delicious bread.

• Knead the bread with milk, yogurt, sour cream, and plain water. The main thing is that the temperature of the products is warm, about 25 degrees in summer, 28-30 degrees in winter.
• The basis of white bread is premium wheat flour. But it can be completely or partially replaced with other varieties: corn, rice, oatmeal, barley, rye.
• Be sure to sift the flour through a fine sieve twice to saturate it with oxygen.
• Pay special attention to yeast, because... their quality influences successful baking. It is preferable to use a live product. But if you don’t have it, dry yeast will do.
• If the recipe uses live yeast, then it can be replaced with dry yeast, given that 25 g of fresh yeast is equal to 8 g of dry yeast.
• Natural yeast - sourdough. It gives a richer and more interesting taste, increases the shelf life of bread to 10-15 days (bread with yeast is stored for 3 days). Prepare the starter 4 days before baking the bread.
• The dough is kneaded exclusively by hand. Even if you use a food processor, at the end of kneading, still knead the dough with your hands for about 2-3 minutes.
• Some housewives use a bread machine for kneading and baking. It's convenient, but hand-kneaded bread tastes much better.
• The finished dough does not stick to your hands.
• You can also determine readiness by pressing the dough with your finger - if a dent remains in place, then it is ready.
• Always leave the kneaded dough in a warm, draft-free place to rise, covered with a cotton towel.
• You can add additional flavoring products to the dough: spices, bran, dried fruits.
• Baking homemade white bread does not have to be in the classic rectangular shape. Any other shapes will do: round, oval, with high sides, thick walls. The ideal shape is aluminum.
• Always bake bread on the second rack from the bottom.
• To check if the bread is done, remove it from the oven, turn it upside down and tap the bottom. If the sound is muffled, the bread is ready, if not, bake for another 5-10 minutes.
• During baking, you do not need to open the oven often, because... bread is afraid of the cold!

Real and tasty homemade bread is made only with special sourdough. To make it, take coarse flour (150 g) and gradually add warm water (80-100 g). Stir with your finger until the dough is pliable. Roll into a ball, coat it with oil, cover with a towel and leave in a warm place for a day.

The next day, add 2 tbsp. flour and add a little warm water. Mix again until the dough is elastic. Make a ball, grease with vegetable oil, cover with a towel and leave in a warm place for another day. Repeat the procedure on the third day.

On the fourth day, the ball will rise significantly and will be completely covered with air bubbles. This means the starter is ready. It can be taken immediately or sealed and stored in the refrigerator for 15 days.

This recipe contains baking (milk and egg), which gives the bread a special taste. The bread turns out so tasty that it can replace homemade cake.

• Calorie content per 100 g - 347 kcal.
• Number of servings - 4-5 pcs.
• Cooking time - 2-3 hours

Ingredients:

• Flour - 4 tbsp.
• Instant yeast - 1 sachet (11 g)
• Salt - 2 tsp.
• Milk - 160 ml
• Eggs - 1 pc.
• Vegetable oil - 3 tbsp.
• Sugar - 1 tbsp.

Step-by-step preparation of white airy bread in the oven, recipe with photo:

1. Mix yeast with flour, sugar and salt.
2. Add milk, eggs and vegetable oil.
3. Knead the dough and put it in a warm place.
4. After 15-20 minutes, knead again. At this point, the gluten will ripen and the dough will acquire a homogeneous structure.
5. Leave the dough to proof for 40-50 minutes.
6. Then knead it and place it in a mold greased and sprinkled with flour.
7. Leave the dough in the mold to rise at 35 degrees.
8. Heat the oven to 220 degrees and bake the bread.
9. When you see that the dough has doubled in size, turn up the temperature to 180 degrees and bake until golden brown for 40 minutes.

The recipe for white bread with semolina is very simple. Semolina gives the product a different structure; the crumb becomes looser and more crumbly.

Ingredients:

• Serum - 250 ml
• Semolina - 50 g
• Vegetable oil - 50 ml
• Sugar - 50 g
• Sesame - 20 g
• Instant yeast - 5 g
• Flour - 100 g
• Salt - 5 g

Step-by-step preparation of homemade white bread with semolina, recipe with photo:

1. Heat the whey and dissolve yeast, salt and sugar in it.
2. Add semolina and sesame seeds and stir.
3. Sift the flour through a fine sieve and add in small portions to the semolina mixture.
4. Stir and pour in the oil.
5. Bring the dough to a homogeneous smooth consistency.
6. Form the dough into a ball and leave it warm for a couple of hours, covered with a towel.
7. Punch down the dough and place it in a greased pan.
8. Sprinkle flour on top and leave to proof for 20 minutes.
9. Place the pan in the oven and bake the bread for about an hour at 180°C. Check the doneness of the baked goods with a wooden stick.

A simple recipe for white bread in the oven without kneading will allow you to bake delicious baked goods in the shortest possible time.

Ingredients:

• Butter - 2 tbsp.
• Sugar - 2 tbsp.
• Salt - 2 tsp.
• Dry yeast - 2 tsp. (7 g)
• Flour - 3 tbsp. (375 g)
• Warm water - 280 ml

Step-by-step preparation of white bread in the oven without kneading, recipe with photo:

1. Mix butter, sugar, salt, yeast and half the flour.
2. Pour in warm water and mix with a mixer.
3. Add the remaining flour and knead until smooth.
4. Cover the dough with a clean towel and leave until it rises and doubles in size.
5. Punch down the dough and place in a greased pan.
6. Cover the dough and leave for half an hour to rise.
7. Bake the product for 45 minutes at 190°C.

A recipe for delicious lean white bread will be needed by people who are fasting or want to lose extra pounds.

Ingredients:

• Wheat flour - 300 g
• Active yeast - 2 tsp.
• Vegetable oil - 1 tbsp.
• Salt - 1 tsp.
• Sugar - 1 tsp.
• Water - 220 ml

Step-by-step preparation of homemade white bread in the oven, a simple Lenten recipe with photos:

1. Sift the flour, add salt and mix.
2. Pour warm water (38 degrees) into a bowl, add yeast and stir until the water becomes cloudy.
3. Add 3 tbsp. flour, sugar and knead the batter without lumps.
4. Cover the bowl with a lid and place in a warm place so that the dough rises like a cap.
5. Pour the dough into a container with flour and stir.
6. Add oil and knead the dough with your hands again so that it does not stick to the walls of the dish.
   Grechko Natalia

Since ancient times, bread was considered not only a valuable food product, but a symbol of prosperity and well-being. It played an important role in the culture and traditions of the Slavic peoples, being identified with the hearth, comfort, and hospitality. Today, the role of the dish has become much more prosaic - bread is no longer placed at the head of the table and is rarely baked at home, preferring store-bought products. However, a fresh, rosy loaf prepared with your own hands will certainly delight guests and household members, allow you to enjoy the full palette of flavors and leave no doubt about the harmlessness of all ingredients. If you are just looking for a recipe for white bread in the oven, this article is for you.

Without unnecessary complications

Even experienced cooks sometimes hesitate, fearing the difficulties associated with preparing dough or sourdough. We offer a recipe for white bread in the oven, which will allow you to do without these mixtures and is undemanding to the proportions of ingredients and the cooking process. Intrigued? Then prepare the following:

Still mineral water is slightly heated, salt and sugar are diluted in it. Then pour in the vegetable oil, mix thoroughly and begin to gradually add flour. When the dough acquires sufficient density, knead it with your hands until completely homogeneous.

Cover the container with the finished product with a thick cloth (for example, a clean kitchen towel) and leave in a warm place for 40-45 minutes. During this time, the volume should almost double.

Now you need to decide on the size of the future loaves - the dough can be rolled out into a layer entirely or pre-divided into two or three equal parts. Each layer is given a rectangular shape, after which it is taken by the narrow edge and rolled into a roll. Make 5-10 diagonal cuts on the surface of the roll with a sharp knife. All that remains is to place it greased with vegetable oil.

The final stage is working with the oven. At its bottom or lower shelf there is a container with water, which is necessary for steaming the dish. The oven is heated to 200-210 degrees, after which a baking sheet with bread is placed on top. At this temperature, baking time will be 25-30 minutes. A thick golden crust on the surface of the loaves will be an indicator of readiness. As soon as it appears, turn off the heat, remove the bread from the oven and allow it to cool completely. Serve sliced. This simple oven-baked bread recipe is perfect for homemade sweets as well.

Soft "brick"

It's time to present you with a classic white recipe. Unlike the method described above, it involves the use of dough, but its preparation is simplified as much as possible, and the result will undoubtedly meet even the wildest expectations. The list of ingredients includes the following items:

Let's start by preparing the dough. To do this, you need to heat the water, dilute dry yeast and half the flour in it, add sugar. The mixture should be homogeneous, with large bubbles on the surface. The dough is placed in a jar and placed in a warm place for half an hour. You can use a household radiator or a bath of hot water as a heat source.

The finished dough rises greatly, changes consistency, and sometimes color.

Salt and the remaining flour are added to it, after which intensively. Vegetable oil is either poured into the dough during its preparation, or used to lubricate hands. After 10-15 minutes of kneading, the product will become homogeneous and soft, and will lose its stickiness. Wait until this moment, without adding additional flour, and you will get fluffy bread. The finished dough is rolled into a ball, placed in a deep container, covered with a cloth and left in a warm place - this time for at least an hour.

The next stage is shaping the bread. From the resulting dough you can make one large “brick” or two small ones. To ensure even edges of the loaves, it is better to use special baking pans, but using an ordinary baking sheet is also acceptable. In any case, the piece needs to be given a rectangular shape and made thick enough.

Turn on the heat and wait 15-20 minutes - the oven should warm up to 180-200 degrees, and the dough should be completely cooked. For white bread, the cooking time is 40-50 minutes. The hot loaves are then taken out and brushed with butter to impart special properties to the cooling crust. The finished “brick” will be an excellent semi-finished product for homemade toast.

You don't know how to bake homemade white bread in the oven? And you've never done this before? So hurry up, because the white bread that you prepare with your own hands turns out amazingly good. I probably don’t have enough words to describe how incredibly tasty, airy and aromatic it is. By and large, I am of the opinion that it is best to actually bake it yourself. And even after just one time of baking this way, you will immediately feel the difference; this white bread will never compare with store-bought bread. And I’m generally silent about what kind of grain spirit is in the house during cooking. For those who will be doing this for the first time, I hasten to inform you that there is nothing difficult or unusual in the recipe for this delicious bread. The dough for it is prepared in the usual classical way using dough; forming white bread is not difficult. But you can’t even imagine how much joy and satisfaction creating homemade, your own bread will bring you. From the proposed ingredients we get one medium loaf of white wheat bread, which we bake in the oven.

Ingredients:

• about 350 - 400 grams of premium wheat flour
• 200 ml warm water
• 15 grams of fresh yeast or 1 teaspoon of dry
• 1/2 teaspoon sugar
• salt to taste
• 3 - 4 tbsp vegetable oil
• optional butter for greasing crust

Cooking method

We put the dough for the dough, for this we dissolve the yeast in warm water, add sugar and 150 grams of flour to it. Stir well so that there are no lumps.
Place the finished dough in a warm place for about half an hour; it should activate well and rise. At each stage of preparing the dough, cover it with a clean towel.

We make a dough based on it; to do this, add salt and the remaining flour in parts to the dough. You can immediately add a couple of tablespoons of vegetable oil, leaving the rest to lubricate your hands during kneading. At first the dough will seem sticky, do not be afraid of this and do not add excess flour so as not to lose the airiness and tenderness of the white bread. Better lubricate your hands with oil and knead, knead, knead. After 7 - 10 minutes you will see that the bread dough has become smooth, homogeneous, soft and does not stick to your hands at all.

Place it in a warm place to rise for about an hour or more. Once it has doubled in size, the white bread dough is ready.

Turn on the oven at 190 C. Divide the dough into two parts (if you want, you can make a whole loaf of bread in the oven) and place them in a baking dish.

Let it sit in a warm place for about 20 minutes until it rises well and increases in size.