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 the bowl in which we knead the dough. Make a hole in the middle and put the crushed yeast in it. Let the yeast rise for 10 minutes, then add salt and water (little by little) and start to knead. it is gripped by the hands. Let the dough rise in a warm place until it doubles in volume.

After it has doubled in volume, we divide the dough into two pieces, roll them and then we will weave them like a cake. We cover a tray (of cake) with aluminum foil / baking paper and oil, then we put the dough in the tray and leave to rise for another 30 minutes. After it has risen, grease it with the egg mixed with half a teaspoon of oil and bake 30-40 minutes in the preheated oven, until it browns on top.

After it is baked, take the bread out of the pan, grease it with a little cold water and cover it with a clean towel. Cut it after it has cooled.


Homemade bread recipes

looking homemade bread recipes simple and easy to implement? With these homemade bread recipes you will not be able to go wrong and your meals will be healthier and tastier!

Food type -

  • Aperitifs (247)
  • Drinks (60)
  • Soups (61)
  • Desserts (362)
  • Dishes (678)
  • Seals (75)
  • Masonry and bricklaying (12)
  • Salads (195)
  • Sauces (66)
  • Soups (121)
  • Bread (18)
    • Wholemeal bread (3)
    • Bread, bran (1)
    • Homemade bread (5)
    • Black bread (1)
    • Rye bread (1)
    • Gluten-free bread (1)

    Method of preparation +

    After season +

    The main ingredient +

    Preparation time +

    By origin +

    • Romanesti (113)
    • Italian (168)
    • Greek (19)
    • American (39)
    • Bulgaria (2)
    • French (26)
    • Chinese (19)
    • Indian (22)
    • Turkish (17)
    • Mexican (12)
    • Spanish (8)
    • Hungarian (2)

    After the occasion +

    After meal time +

    Other features +

    Close your eyes and imagine the aroma of fresh parsnips. Isn't it raining in your mouth? Then go further.

    Ukrainian breads are known in traditional cuisine as pampushky. It's actually a fluffy loaf that folds.

    The bagel is a pastry product that has its origins in Polish cuisine, in the Jewish community. This pretzel-donut, leavened.

    Homemade bread is recommended when you start to include in your child's diet and pastries. You can start with flour without.

    Nothing compares to homemade bread. maybe just the one in the grandmother's oven, that's all. And how the Romanian people are eaters.


    Homemade bread with fresh yeast

    Ingredients

    • 1 kg of flour of type 550 or 650
    • 700 ml of warm water
    • 25 gr fresh yeast
    • 20 g of salt
    • A little salt.

    Method of preparation

    In a large bowl add 600 ml of lukewarm water and put the yeast over. Stir until it dissolves, sprinkle a little flour on top and leave for 10 minutes to activate the yeast. You will notice that it doubles in volume and becomes frothy.

    Pour the flour over the yeast and knead the bread dough. When it is still sticky, add the rest of the water and salt and if necessary, add a small amount of flour. Put a little oil on the worktop and start kneading the dough with your hands. Let the bread rise at room temperature for about an hour before putting it in the oven.

    After it has risen, knead the dough a little more, then put it in an oven tray that you have lined with baking sheet and put the tray in the preheated oven at 250 degrees C. Under the bread tray put more a tray of hot water, the steam that will form will prevent the premature formation of the bread crust.

    Leave the bread to bake at 200 degrees C for 20 minutes, then remove the tray with water and reduce the temperature to 180 degrees C and leave the bread in the oven for another 30 minutes. Turn on the oven ventilation, and when it is nearing the end, test the toothpicks. If the dough does not stick, it means that the bread is ready.


    HOME BREAD

    I have been making homemade bread quite often lately and I almost miss the smell of fresh bread when I don't have enough time and I have to buy some hot buns.

    A friend scolded me for not posting a seed bread (which she tasted) that I made a few days ago, but it was so good that I didn't even get to photograph it…

    Below you will find an equally successful and tasty bread recipe with a bread crust "on the hearth" that you can try without fail and maybe in the oven of the home stove.

    ingredients:

    • 600 gr. White flour
    • 300 ml. warm water
    • 10 gr. salt (1 tablespoon)
    • 5 gr. sugar (1 teaspoon)
    • 20 gr. milk powder (2 tablespoons)
    • 7 gr. dry yeast (1 sachet)
    • 1 or
    • 50 gr. butter

    Dissolve the yeast with the sugar in a little warm water and set it aside for a few minutes until it starts to activate.

    Sift the flour into a fairly large bowl, sprinkle the salt on the edge so that it does not come into direct contact with the yeast that I pour in the middle then add the egg, soft butter and powdered milk.

    I start mixing with one hand and with the other pour a little of the warm water until I get a soft crust that I knead for at least 15 minutes.

    I cover it with a towel and leave it to rise over the stove with the oven on ready for baking. At the same time it will maintain a fairly favorable temperature in the kitchen for my dough to grow nicely.

    After about an hour I turn the leavened crust on the counter, knead it for a few more minutes and shape a longer bagel that I sprinkle with flour.

    I line a tray with a drop of olive oil and flour, then place the bread on the diagonal and let it rest for about 15-20 minutes.

    I set a high temperature of 220 ° for starters and because I don't have a ventilated oven, I put another tray under the grill in which I add a very cold cup of water. This will create a humid atmosphere inside the oven and allow the bread to grow before forming the long-awaited crust.

    I don't go to the oven at all for the first 20-25 minutes, then the temperature drops to 180 ° and I wait impatiently for another 20 minutes until I notice the color I want.

    I can barely refrain from breaking the wonderful corner, but I have to wrap it in a few towels and let it cool down a bit.


    HOME BREAD

    I have been making homemade bread quite often lately and I almost miss the fresh smell of bread when I don't have enough time and I have to buy some hot buns.

    A friend scolded me for not posting a seed bread (which she tasted) that I made a few days ago, but it was so good that I didn't even get to photograph it…

    Below you will find an equally successful and tasty bread recipe with a bread crust "on the hearth" that you can try without fail and maybe in the oven of the home stove.

    ingredients:

    • 600 gr. White flour
    • 300 ml. warm water
    • 10 gr. salt (1 tablespoon)
    • 5 gr. sugar (1 teaspoon)
    • 20 gr. milk powder (2 tablespoons)
    • 7 gr. dry yeast (1 sachet)
    • 1 or
    • 50 gr. butter

    Dissolve the yeast with the sugar in a little warm water and set it aside for a few minutes until it starts to activate.

    Sift the flour into a fairly large bowl, sprinkle the salt on the edge so that it does not come into direct contact with the yeast that I pour in the middle then add the egg, soft butter and powdered milk.

    I start mixing with one hand and with the other pour a little of the warm water until I get a soft crust that I knead for at least 15 minutes.

    I cover it with a towel and leave it to rise over the stove with the oven on ready for baking. At the same time it will maintain a fairly favorable temperature in the kitchen for my dough to grow nicely.

    After about an hour I turn the leavened crust on the counter, knead it for a few more minutes and shape a longer bagel that I sprinkle with flour.

    I line a tray with a drop of olive oil and flour, then place the bread on the diagonal and let it rest for about 15-20 minutes.

    I set a high temperature of 220 ° for starters and because I don't have a ventilated oven, I put another tray under the grill in which I add a very cold cup of water. This will create a humid atmosphere inside the oven and allow the bread to grow before forming the long-awaited crust.

    I don't go to the oven at all for the first 20-25 minutes, then the temperature drops to 180 ° and I wait impatiently for another 20 minutes until I notice the color I want.

    I can barely refrain from breaking the wonderful corner, but I have to wrap it in a few towels and let it cool down a bit.


    HOME BREAD

    I have been making homemade bread quite often lately and I almost miss the fresh smell of bread when I don't have enough time and I have to buy some hot buns.

    A friend scolded me for not posting a seed bread (which she tasted) that I made a few days ago, but it was so good that I didn't even get to photograph it…

    Below you will find an equally successful and tasty bread recipe with a bread crust "on the hearth" that you can try without fail and maybe in the oven of the home stove.

    ingredients:

    • 600 gr. White flour
    • 300 ml. warm water
    • 10 gr. salt (1 tablespoon)
    • 5 gr. sugar (1 teaspoon)
    • 20 gr. milk powder (2 tablespoons)
    • 7 gr. dry yeast (1 sachet)
    • 1 or
    • 50 gr. butter

    Dissolve the yeast with the sugar in a little warm water and set it aside for a few minutes until it starts to activate.

    Sift the flour into a fairly large bowl, sprinkle the salt on the edge so that it does not come into direct contact with the yeast that I pour in the middle then add the egg, soft butter and powdered milk.

    I start mixing with one hand and with the other pour a little of the warm water until I get a soft crust that I knead for at least 15 minutes.

    I cover it with a towel and leave it to rise over the stove with the oven on ready for baking. At the same time, it will maintain a fairly favorable temperature in the kitchen for my dough, which will grow nicely.

    After about an hour I turn the leavened crust on the counter, knead it for a few more minutes and shape a longer bagel that I sprinkle with flour.

    I line a tray with a drop of olive oil and flour, then place the bread on the diagonal and let it rest for about 15-20 minutes.

    I set a high temperature of 220 ° for starters and because I don't have a ventilated oven, I put another tray under the grill in which I add a very cold cup of water. This will create a humid atmosphere inside the oven and allow the bread to grow before forming the long-awaited crust.

    I don't go to the oven at all for the first 20-25 minutes, then the temperature drops to 180 ° and I wait impatiently for another 20 minutes until I notice the color I want.

    I can barely refrain from breaking the wonderful corner, but I have to wrap it in a few towels and let it cool down a bit.


    HOME BREAD

    I have been making homemade bread quite often lately and I almost miss the smell of fresh bread when I don't have enough time and I have to buy some hot buns.

    A friend scolded me for not posting a seed bread (which she tasted) that I made a few days ago, but it was so good that I didn't even get to photograph it…

    Below you will find an equally successful and tasty bread recipe with a bread crust "on the hearth" that you can try without fail and maybe in the oven of the home stove.

    ingredients:

    • 600 gr. White flour
    • 300 ml. warm water
    • 10 gr. salt (1 tablespoon)
    • 5 gr. sugar (1 teaspoon)
    • 20 gr. milk powder (2 tablespoons)
    • 7 gr. dry yeast (1 sachet)
    • 1 or
    • 50 gr. butter

    Dissolve the yeast with the sugar in a little warm water and set it aside for a few minutes until it starts to activate.

    Sift the flour into a fairly large bowl, sprinkle the salt on the edge so that it does not come into direct contact with the yeast that I pour in the middle then add the egg, soft butter and powdered milk.

    I start mixing with one hand and with the other pour a little of the warm water until I get a soft crust that I knead for at least 15 minutes.

    I cover it with a towel and leave it to rise over the stove with the oven on ready for baking. At the same time, it will maintain a fairly favorable temperature in the kitchen for my dough, which will grow nicely.

    After about an hour I turn the leavened crust on the counter, knead it for a few more minutes and shape a longer bagel that I sprinkle with flour.

    I line a tray with a drop of olive oil and flour, then place the bread on the diagonal and let it rest for about 15-20 minutes.

    I set a high temperature of 220 ° for starters and because I don't have a ventilated oven, I put another tray under the grill in which I add a very cold cup of water. This will create a humid atmosphere inside the oven and allow the bread to grow before forming the long-awaited crust.

    I don't go to the oven at all for the first 20-25 minutes, then the temperature drops to 180 ° and I wait impatiently for another 20 minutes until I notice the color I want.

    I can barely refrain from breaking the wonderful corner, but I have to wrap it in a few towels and let it cool down a bit.