Homemade bread with dry yeast in the oven

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Prepared by: Vika Vasilenko

11/12/2018 Cooking time: 2 hours 0 minutes

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Fluffy and beautiful aspic bread under a delicate yogurt crust. Soft, airy, suitable for first or second courses or a cup of tea with a piece of butter.

How to make “Jellied Bread”

1. Prepare your food. Let's get started!

2. Add salt and sugar to the sifted flour. Stir.

3. Dissolve the yeast in warm milk or add it directly to the flour (depending on what kind of yeast you use). Pour in warm water and vegetable oil.

4. Knead soft plastic dough, knead it on the table for at least 8-10 minutes. Then place in a bowl and cover with a towel or cover with cling film. Leave in a warm place for an hour to rise.

5. Press down the dough with your hands, you no longer need to use flour, the dough does not stick, it is soft and pleasant, you can grease the work surface with vegetable oil. Divide the dough into 12 parts. There is no need to form round buns, just cut the dough and that's it. Line a baking pan with parchment and grease the bottom and sides with oil. Place the dough pieces. Cover with a towel and place in a warm place for 20 minutes.

6. Mix yogurt with an egg, you can add a pinch of your favorite herbs (I add Provençal).

7. When the bread is ready, pour the filling over it and put it in the oven for 30 minutes, temperature 180 degrees.

8. The jellied bread is ready. Cool a little and try!

9. Break off pieces and enjoy, the bread is very soft and tasty!

White bread recipe for bread machine

Weight of the finished loaf: 750 g Kitchen appliances: bread machine.

Ingredients

Milk	250 ml
Premium flour	420 g
Yeast	8 g
Butter	27 g
Sugar	40 g
Salt	12 g

We bake regular white bread

Place 27 g of butter in the bread machine container.
Heat the milk (250 ml) until it is warm. Pour into container.
Then add 420 g of flour.
Add 12 g of salt.
Pour 40 g of sugar.
Lastly, add 8 g of yeast.
Select the “regular bread” program in the bread machine.
The bread is ready!

Video recipe for making white bread in a bread machine

The video shows the algorithm for preparing white bread in a bread machine. It will help you not miss any step of the recipe and bake the perfect bread.

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From Europeans to Slavs...

It is believed that the Germans, Belgians and English achieved the greatest mastery in brewing. For hundreds of years, these countries have carefully preserved the monastic traditions of brewing the “most correct” beer. Some Belgian varieties even have a special, very high and unattainable status of La Trappe, which means - brewed in the Belgian monasteries of the Catholic Trappist order with the strictest observance of all the subtleties of medieval technologies. A kind of standard beer.

However, the perfection of La Trappe beer can only be assessed by experts. In England and Germany, for the inexperienced taste of the average person, they brew beer no worse than in Belgium, but with their own national characteristics. The Germans, especially the residents of Bavaria, value their product so highly that they solemnly call it “liquid bread” (flussiges Brot) and devote an annual two-week festival to it - Oktoberfest.

Therefore, it is a very logical and convincing version that our compatriots adopted the brewing culture from Europe. They say that the great reformer and hater of Slavic antiquity, Peter I, turned his attention to Russian low-alcohol drinks, found their quantity, (and possibly quality) unsatisfactory, and brought several master brewers and maltmakers from Europe. Since then, at European orders and under European supervision, beer of proper quality began to be brewed in Russia. Before Peter, there was nothing like this. And if there was, it wasn’t beer at all, but just barley swill for the common people.

Ingredients and how to cook

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ingredients for 6 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Composition weight:	100 gr
Calorie composition:	169 kcal
Belkov:	6 g
Zhirov:	1 g
Carbohydrates:	34 g
Used:	15 / 2 / 83
H 0 / C 0 / B 100

Cooking time: 4 hours 30 minutes

Jellied gray bread made from rye flour and malt quick recipe

Jellied gray bread made from rye flour and malt quick recipe
The most adored bread in our family is jellied gray rye bread with malty notes! The baked bread is incredibly tasty, very aromatic, the crumb is soft and always thoroughly baked, the taste is rich and full. Gray aspic bread is moderately sweet and at the same time moderately bland. And the crust on rye bread is a separate, indescribable story. Everyone wants it... with butter, with jam, or just crunch it and enjoy it like in childhood, with a glass of milk and plum jam!

A tangible advantage of rye gray aspic bread with malt is its completely hassle-free preparation procedure, the absence of kneading the dough and a very simple technology. Products for bread are available to every housewife, bread is baked quickly and always successfully, and there are more than enough options for flavoring additives and experiments in this version of gray bread. HOMEMADE CHEESE BREAD

To prepare homemade jellied gray bread with rye flour, we will need the following products:

Wheat flour of any grade, both higher and coarser varieties, sifted repeatedly 500 grams;
Regular rye flour 100 – 120 grams;
Granulated sugar 2-3 teaspoons;
Table salt 1.5 - 2 teaspoons;
Rye malt 1 tablespoon;
Instant dry yeast 1.5 teaspoons;
Warm water 500 ml;

In this gray bread recipe, malt is a replaceable ingredient. It can always be purchased at any store, but in the absence of one, skip it - malt, a flavoring additive that improves the taste, color and aroma of the finished bread. Use cumin seeds, coriander both ground and in grains, sunflower seeds, sesame seeds. homemade meat bread

Technology for preparing gray jellied bread:

Mix sifted wheat flour and rye flour in a deep bowl (rye flour is not sifted). 1 add granulated sugar, fine table salt to the flour (in no case sea salt or iodine salt - the taste of the bread will spoil), quick-acting yeast as indicated in the recipe; 1.2 knead the dry ingredients very carefully so that they are completely dispersed throughout the entire mass;
Pour warm home water into the prepared mixture, making a funnel-shaped depression in the mixture of dry products for the liquid. (as an option for experiments, you can use simple mineral water instead of water, strong gas or dark beer, in reduced quantities.
Using a wooden spatula, fork, or any convenient method, including in a food processor, mix all the ingredients of the rye aspic bread until completely harmonious. The dough will be liquid, pourable, aromatic, without lumps of flour. Cover the dough with cling film or a cloth towel and send it to proof and ferment for 1 – 1.5 hours. When it grows, knead it. The number of kneads of the dough is arbitrary from one to five times, no more than... as you wish. When the dough is actively growing and expanding quite often, it’s time to put it in the oven. yeast dough with kefir
Having kneaded the jellied dough for gray bread, we send it to a pre-greased bread pan.
Turn on the oven to preheat to 200 degrees.
Cover the pans with bread with a towel and leave for a short time for the dough to rise. The dough should not sit in the mold for a long time, on average about 15 - 25 minutes. With a longer hour period, it is possible for the finished loaf to fall due to excessive and active growth of the bread mass during the proofing period. It is better to under-rise the bread before baking than to let it sit for too long and then the middle of the bread will sag. schnitzel
Bake at a stable 200 degrees for 30 minutes. Then we lower it to 180 and bake the rye loaf until the excess moisture has completely evaporated. The finished aspic bread must be allowed to cool completely. The brightest and most ideal taste of aspic gray rye bread appears on the second day! Try it! Experiment! Bake homemade bread!

Bon appetit!

Useful tips

It seems that it could be simpler: pour the ingredients into the container, set the required program. After a certain time, take out the finished fragrant bread. But baking bread is a delicate matter. And there are certain rules in it. Knowing and following them will help you achieve the desired result.

The gadget must stand on a flat surface.
Load products starting with liquid ingredients. The word “liquid” means yoghurts, eggs, milk, water, etc. If the recipe calls for eggs, stir them first. Then add dry ingredients. And pour them in different corners for better mixing.
Use special gloves when working. You will have to remove the hot container. And the lid of the bread machine can heat up to high temperatures.
Do not take the bread out immediately after baking, leave it for an hour. But if your bread machine does not have a “keep warm” setting, remove it immediately to prevent condensation inside and the loaf from becoming soggy. And when you remove it from the container, let it “rest” and cool for half an hour. Don't cut it immediately, it will break its shape.
Add water diluted with red beet juice or strong tea leaves to the flour - you will make sweet pastries even more tender, tastier and more beautiful.
Use vegetable oil, not butter. The dough on it turns out elastic, and the bread does not go stale for a long time.
Freeze store-bought flour for several hours. Get rid of unwanted bugs. Don't forget to sift it later.
When trying a new recipe, check the consistency of the dough a few minutes after you start kneading. If the dough turns out sticky, you can add flour; if it is dry, add water.
In any bread machine there are regularities - a bowl of flour goes to:

90 ml of liquid (for rye/whole grain flour - 100-105 ml);
5 ml vegetable oil,
0.5 teaspoons of salt;
0.5 tbsp. spoons of sugar;
5 ml honey.

Use any of the suggested recipes, learn all our tips and recommendations and feel free to start preparing. In the meantime, while your home appliances are cooking for you, do other things. Very soon a stunning bread aroma will spread throughout the house. All members of your family and guests will feel it. Only freshly baked bread can smell like this. They will be happy to taste homemade bread and appreciate how tasty it is.