Bread on the table has always been and remains a constant symbol of prosperity and well-being. Bread is a symbol of home, work, family happiness. Surely no one will argue that the smell of freshly baked bread is the most amazing smell on earth. And what a delicious crispy crust is! Currently, the tradition of baking bread home returns. Homemade bread is always the most delicious, and despite the fact that it takes a lot of attention, patience, and awe, it's worth it.
Baking bread at home
We need:
- Butter (oil can be replaced with margarine of premium grade) - 30-40 gr.
- Dry yeast - 1,5 tsp.
- 400 gr. flour, preferably wheat and premium grade
- Sugar - 1 tbsp. a spoon
- Large salt - 1 tsp.
- 1.5 tbsp. l. cream or milk powder
- 0.2 liters of warm water (boiled)
- Vegetable oil to grease the baking sheet.
In a large capacity we sift the flour. On a slow fire, melt butter or margarine. Cool the boiled water. We dissolve yeast in water.
We make a pit in flour, into which we pour dissolved yeast, melted butter, milk powder, salt, sugar. Mix the steep dough (you can stop stirring with a stirrer or a nozzle to the mixer, then we switch to manual kneading and knead until the dough stops sticking to your hands).
Such a dough is suitable for baking bread in two ways. So, the first method of baking bread - the use of Teflon form. We roll the dough into a bun, place it in a mold and leave it in a warm place for two hours to get it up. After the dough rises in the form, it should be put in the oven on the grate and baked until cooked. The oven should be warmed up to 200 o C. Baking time depends on the degree of warming up and the type of the oven itself (approximately it takes 30-50 minutes). We take out the prepared bread from the mold carefully, then turn it over and let it cool down, we do not need to cover it.
The second method of baking bread - on a baking sheet in the oven. Roll the dough into the bun, smear it with any vegetable oil, place it in a bowl or on a board and leave it in a warm place for lifting, cover for 1 hour with a clean and dry towel.
After lifting the dough, knead it again, reheat the oven to 40 o , form the loaf, grease the baking sheet with vegetable oil and lay the loaf on the baking tray for lifting, next we put a mug of water (1L), leave for at least 30 minutes. After the loaf comes up, bake it further, removing from the baking tray a mug of water. After the mug is removed, increase the temperature in the oven to 200 ° and bake until ready for about half an hour. We can cool the ready bread without covering it in the air.
Rye bread
It is prepared from the following ingredients:
- 210 gr. flour (wheat)
- Vegetable oil (preferably refined) - 3 tbsp. spoons
- 260 gr. rye flour
- 2 tsp. with a hill of dry yeast
- Concentrate of leavened wort - 3 tbsp. spoons
- Cumin to taste
- For 1.5 tbsp. spoonful of vinegar (9 percent) and bee honey (natural)
- 300 ml. water.
We sift the flour into a deep large container. We divide the water into three parts. 1/3 part boiling and brewing in it kvasnoe wort. 2/3 of the water is slightly warmed and dissolves the yeast.
We make a hole in flour, add salt, honey, pour in water with yeast, vinegar, brewed must, caraway seeds, vegetable oil. Knead a steep dough (you can use a mixer with a special nozzle for cooking dough). The main thing is to make the dough without lumps. After the dough is mixed it needs to be put on a minimum of 2 hours in a warm dry place so that it rises. Cover the dough with a clean towel. Remember, dough made from rye flour does not give a high approach. The maximum as far as the volume of dough of their rye flour can go up - by 1.7 times. While the dough rises, you can warm up to 200 o oven.
After the dough rises, you can bake bread. To do this, you can use a Teflon form or bake on a greased baking sheet. Usually rye bread is baked for just over an hour (again, it all depends on the type and heating of the oven, so the cooking time can fluctuate).