Quick bread in the oven: recipes and cooking tips

Love to cook homemade cakes? Try to create your own loaf of bread! A piece of fragrant fresh bread will always come in handy for sandwiches for breakfast or an afternoon snack. So, now we will learn how to bake homemade bread in the oven and get acquainted with the most affordable recipes for homemade bread with and without yeast, wheat and rye.

Which raw material to choose?

Of course, only good quality. This rule applies not only to the main components, but also to additional ones.

Additional components for the test

As an enrichment of bread with healthy ingredients, take according to your taste:

• chopped vegetables (zucchini, pumpkin, carrots, onions, a variety of fresh chopped greens);
• spices and seasonings (dry spicy greens, cardamom, turmeric, cinnamon, nutmeg, ginger, coriander, cloves, allspice, cayenne pepper (optional), mustard);
• seeds (sesame, sunflower, fennel, cumin, dill);
• whole or ground nuts, crumbs can be large or small (almonds, peeled with boiling water, walnuts or pecans, peanuts, Brazilian, hazelnuts or pistachios);
• add sesame, linseed, olive or corn vegetable oil as fat to the dough;
• a little alcohol, just a couple of drops are enough for 1 kg of dough (white table wine, rum, cognac), if you decide to add cognac, be prepared that the bread crumb will turn a little grayish.

These flavoring and aromatic products are added both to the dough during kneading and when shaping the product. It is also possible to spread seeds or pieces of fruit on the top surface before placing the dough in the proofer (rise the dough in a warm place before the actual bread at home (in the oven) will be original and individual with any of the above additions.

homemade bread recipe

So, we are preparing quick bread in the oven. The recipe is quite simple, but it is recommended to strictly follow the recipe so that the yeast in the dough starts to "work" in time and the finished bread comes out fluffy and soft.

Products for the recipe:

• milk - 250 ml, or a mixture of powdered milk and water - 2 tbsp. l. on a glass;
• wheat flour (highest grade) - 500 g;
• egg (C1 or C0) - 1 pc.;
• salt - 1/2 tsp;
• granulated sugar - 1 tsp;
• fast-acting dry yeast - 2 tsp;
• vegetable oil - 7 tbsp. l.

It should be noted that instead of milk, it is quite possible to add plain water or cream of any fat content to the recipe.

1. Take a pot with a volume of 2-3 liters. Pour milk and 5 tbsp. l. vegetable oil. Also add sugar and salt. Place the stove over moderate heat and heat to dissolve the sugar and salt. But the mixture should not be too hot, let alone boil.
2. Then take the pan off the stove and add the egg. Stir and add yeast and a few tablespoons of wheat flour. Stir again and cover the pan with a lid. Let it brew for 30 minutes.
3. Then sift the remaining flour directly onto the table (or into a wide bowl). Make a well in the center and pour the starter from the pot into it. Knead the dough quickly with your hands. Make sure that the lump is uniform in consistency.
4. Then put the lump in a clean bowl and cover with a napkin. Leave in a warm, draft-free place. After half an hour, the dough will begin to rise, you need to knead it a little with your hands, that is, lower it. The next time it rises, do the same.
5. In the meantime, prepare the bread pan - well coat all the inner surfaces with oil.
6. When the dough has risen again, take it out of the bowl and put it into the mold. Lubricate the top with liquid oil. Now you can enter some additional ingredient (see above - "Additional components for the test").
7. Place the proofing dish in a warm place for 15-20 minutes. The quality of the finished bread depends in part on how the dough rises now.
8. Then place the mold in the oven at 200°C for 40 minutes.
9. After baking, gently shake the loaves out of the mold and place on a wire rack to cool naturally for 4-6 hours. Only after that the loaf is recommended to be eaten.

Very important! Yeast bread in the oven will not work without proofing before baking!

Yeast - which one to choose and what is the difference?

Should I take dry or fresh yeast? What is the difference between bread baked with one of these two ingredients? Nothing at all. Bread in the oven with dry yeast is no different from bread made with a fresh counterpart.

There is only a difference in consistency and appearance of the two types of yeast. Also in the conditions and shelf life. Dry yeast is stored longer, the best conditions for them are sealed packaging. But fresh yeast needs air, but does not store them for long. In some cases, fresh yeast may be frozen, but only for a short time.

Dry and fresh yeast are interchangeable in any recipe - one tablespoon of dry yeast per 25 g of fresh.

Bread without yeast in the oven

This is a dietary and low-calorie version of home-baked bread. This bread at home in the oven is cooked partly like a rye loaf. But according to the same recipe, you can bake and - just replace the rye flour with wheat.

Products for the recipe:

• kefir (ryazhenka, curdled milk or reverse) - 1 tbsp.;
• - 1/2 tsp;
• rye flour - 2 tbsp.;
• wheat flour (highest grade) - 1 tbsp.;
• brazil nuts - 6-7 pcs.;
• salt - 1 tsp;
• yellow raisins - 30 g;
• chicken egg - 1 pc. or 4 pcs. quail eggs;
• granulated sugar - 1 tbsp. l.;
• vegetable oil - 1/2 tbsp.

Quick bread in the oven - recipe:

1. To begin, sift all the flour into one bowl. Rye flour does not have strong sticky qualities, so premium wheat flour is added to it.
2. Rinse the brazil nuts and toast them in a dry frying pan. Let cool and chop with a knife on a cutting board.
3. Rinse raisins in warm water.
4. Add an egg, 80 g of vegetable oil to kefir. Salt and sweeten. Whisk well. Add nuts and raisins. Pour in half the flour. Knead so that the structure of the mass is homogeneous. Then add the remaining flour and knead the dough with your hands until it becomes an elastic and soft lump. Try not to knead for a long time so that the dough is not tight.
5. Set the dough aside in a bowl or bag for 30 minutes.
6. Turn on the oven to the standard temperature for this type of dough, 180-200 ° C.
7. Prepare It, brush it with oil and lay the dough. Immediately bake for 40-50 minutes.
8. So, after a while, bread without yeast in the oven is ready. Take it out of the mold and let it cool well.

black bread recipe

Be sure to write down the recipe and try to cook black bread in the oven according to our method.

Products for the recipe:

• rye flour - 2 tbsp.;
• filtered water - 1 tbsp.;
• sourdough for bread - 2 tbsp. l.;
• flower honey - 2 tsp;
• vegetable oil - 2 tbsp. l.

Quick bread in the oven - recipe:

1. Mix all the ingredients and knead the dough. Leave the homogeneous structure of the bun on the table for several hours. Just cover with cling film.
2. Then move the dough into an oiled form and sprinkle the top of the kolobashka with water. Place in a preheated oven at 200°C. Bake 45 minutes.

In order for black bread at home in the oven to turn out to be of high quality, it is necessary to use sourdough. You can buy it in specialized grocery stores or prepare it yourself.

For rye bread, the sourdough recipe is as follows:

• mix a glass of rye flour with a glass of sour kefir or yogurt;
• cover the container (not plastic) with several layers of clean gauze and secure with tape or an elastic band;
• leave at room temperature for a day;
• add 50 g of rye flour;
• stir and leave for a couple of hours to complete the fermentation process;
• use as directed.

There are many other sourdough recipes for making bread dough. Some of them are based on cereals, others on sour milk. But they have something in common - the finished sourdough must be fermented. To give the dough a slight alcohol flavor - only such a base is considered the best for making koloboks of bread.

How to make cooking faster?

Less baking volume makes the cooking process faster.

Benign yeast rises quickly and speeds up cooking. For beginner housewives, it is better to try baking bread in the oven with dry yeast - such recipes are the simplest.

Process automation. That is, use electric assistant cars. For example:

• grind additional components (seeds, nuts) in a blender or coffee grinder, and not by hand;
• mix the dough with special kitchen mixers (they look like a table blender with a bowl);
• use a slow cooker or bread maker to bake bread.

What is a bread maker and how does it work?

A bread maker is a desktop bread machine for use in a domestic kitchen. Its advantage is that you do not need to knead the dough, monitor its rise, proofing or baking. The machine will do everything itself. You need to add all the ingredients from the recipe for making bread to the bucket of the bread machine.

A very important rule! First, pour some vegetable oil on the mixing tool of the machine.

Further, you should adhere to the recommended requirements of a bread machine of a certain model. Basically, all bread machines work according to this principle - pour in a warm base liquid for the dough, lay in the rest of the ingredients, add yeast at the end. Close the lid of the unit and turn on the main program of work - it usually lasts three hours. During this time, the machine will mix all the ingredients, knead the dough, wait for it to rise and proof, start baking the dough and make soft bread. The hostess will only have to cool it on the wire rack.

Cooking bread in a slow cooker

Baking bread in a slow cooker is almost no different from recipes using the oven. The dough is prepared from the same ingredients and according to the same principles. But the baking process is slightly different:

• put the dough in the multicooker bowl;
• turn on the baking mode for one hour;
• then turn the loaf over to the other side;
• turn on the same mode for another 30 minutes.

Fragrant homemade bread is ready. Enjoy your meal!