7 best homemade bread recipes

2024 Author: James Gerald | [email protected]. Last modified: 2023-12-17 14:00

On August 29, according to the national calendar, Khlebny Savior is celebrated. On this day, they traditionally baked bread from the freshly harvested crop and, of course, ate it. Of course, today you can buy bread in the store, but, you see, there is nothing tastier than real homemade bread from the oven. So that you can feel it in practice, we have collected the most interesting homemade bread recipes.

Squash bread

Ingredients

Dough:

200 g yeast

110 g water

2 teaspoons of sugar

Dough:

600 g flour

550 g zucchini

13 g salt

about 80 ml of water

Cooking method

Grate the zucchini on a coarse grater, salt and leave for half an hour. He will start up the juice, which must be drained into a glass and top up with water so that 200 ml of liquid comes out.

Dissolve sugar and yeast in lukewarm water, leave for 30 minutes. A large head of foam forms.

Pour the dough to the squeezed zucchini, add flour, pour in the zucchini juice with water and knead a very soft sticky dough. Leave it warm for 1-1.5 hours.

Transfer the matched dough to a greased form, cover and let it rest for another 1 hour.

Bake at 200 degrees for about 50 minutes.

Bread made of two kinds of dough

Ingredients

yeast dough

mozzarella cheese

tomato paste

any fresh herbs

Cooking method

Divide the finished dough into two parts.

Add tomato paste to one of them and knead until smooth, soft tomato color.

Roll out the first piece (no paste) into a circle. Sprinkle with grated cheese and herbs.

Roll out the second tomato layer of dough, place on top of the first.

Roll up, place on a baking sheet and bake until golden brown.

Semolina bread

Ingredients

1 cup flour

2/3 cup water

1/2 teaspoon sugar

2 g yeast

for the test:

3/4 cup water

1 cup flour (coarse)

1 and 2/3 cups fine semolina

12 g fresh or 1/2 dry yeast

1 teaspoon sugar

1.5 teaspoon salt

3 tablespoons vegetable oil

Cooking method

Prepare the leaven. Dissolve yeast and sugar in warm water, leave for 10 minutes. Then add flour and stir. Cover the bowl with a cloth and leave in a draft-free place for 12 hours.

Dissolve yeast in warm water, leave for 10 minutes. In a bowl, mix flour and semolina, sift (no need to sow coarse flour).

Add sugar, salt, vegetable oil to the sourdough that has come up, add water with yeast, mix, add flour with semolina in portions, stir at first in a bowl, the dough will be sticky, but you don't need to add flour anymore, the semolina will take in the liquid, and it will become elastic … Knead the dough until smooth, then knead on a floured table.

Grease the dough with vegetable oil, transfer to a bowl, cover and heat until it is suitable (1-2 hours).

Slightly crush the matched dough, divide into 2 parts, shape the balls, roll them in flour. Transfer to a baking sheet covered with parchment, cover with a napkin and let rise 2 times (30 minutes - an hour).

Bake with steam. Put a tray or a wide container on the lower level of the oven, heat the oven to 200 degrees. Then carefully put the koloboks that have come into the heated oven on the middle level, and carefully pour a glass of boiling water into the container on the lower level and quickly close the oven, bake this way for 15 minutes, then after 15 minutes remove the container with water, and bake the bread until it is browned.

Onion bread

Ingredients

500 g rye flour

250 g wheat flour with bran

50 g fresh yeast

1/2 teaspoon sugar

500-600 ml of water

4 teaspoons of salt

1 teaspoon black pepper (coarsely ground)

1 teaspoon ground coriander

4 onions

vegetable oil for frying

Cooking method

Dissolve sugar in a glass of warm water, add crumbled yeast and leave for 10 minutes. Combine sifted rye and wheat flour, salt, pepper and coriander in a large bowl. Add the starter culture and the remaining warm water, knead until an elastic, resilient dough is obtained. It is advisable to use a mixer with a dough attachment. Roll the dough into a ball, brush the surface with water and leave in a warm place at 35 degrees.

Thinly chop the onion and fry in vegetable oil until deep brown. Transfer it to a paper towel to absorb excess oil.

Sprinkle flour on the work surface, re-knead the dough and gradually stir in the fried onions.

Form 4 oval rugs from the dough. Place in a warm place for proofing for 30 minutes. Cover the bread with a napkin.

Make a pattern on the surface of the rug with a knife and leave for proofing for another 20 minutes. Sprinkle with water and bake at 250 degrees on the middle shelf of the oven for 10 minutes. Then reduce the heat to 200 degrees and bake until tender (about 30 minutes). Transfer the hot bread to the wire rack, sprinkle with water and leave to cool under a napkin.

Bread with cheese and walnuts

Ingredients

300 g wheat flour

about 180 ml warm water

100 g walnuts

1/2 tablespoon salt

1 teaspoon sugar

1 tablespoon dry yeast

50 g cheese (better than parmesan)

Cooking method

Sift flour 2 times through a sieve, mix with salt, sugar and dry yeast. Stir, add grated cheese and ground nuts. Make a depression in the center of the mixture and pour 180 ml of warm water in portions.

Knead the dough until it stops sticking to your hands. The finished dough should be elastic and shiny. Roll the dough into a ball, sprinkle with water, cover with a napkin and put in a warm place for proofing.

After the dough has increased in volume, knead it and let it rise again. Place the prepared dough in a flour-powdered form.

Using a sharp knife, draw a grate on the surface of the loaf, sprinkle with water and set to lift. At this time, cover the form with a napkin. After the dough is fine, bake at 180 degrees until tender (about 40 minutes).

Check the readiness of the bread with a wooden stick. If after the puncture it remains dry, then the bread is ready. Remove the dish from the oven, sprinkle lightly with water and leave to cool under a napkin.

Homemade French bread

Ingredients

600 g water

2 teaspoons of salt

25 g fresh yeast

1050 g wheat flour

70 g whole grain flour

Cooking method

Knead a dough with water, salt, fresh yeast, wheat flour and whole grain flour. Knead until the dough comes off your hands.

Put the dough in the refrigerator and leave for 4 hours.

Get it out, knead it again. Divide into two loaves, put on a greased sheet and let rise for another 1.5 hours. Make some light cuts with a sharp knife. And put in a very hot oven (250 degrees) for 10 minutes. Then take out and lubricate with plenty of water. Turn off the oven and put the bread in it again for another 30 minutes. After that, take out and let cool on a wire rack, do not cover with anything.

Bread with feta cheese and olives

Ingredients

200 g bran flour

250 g wheat flour

200 ml warm water

40 g fresh yeast

2 teaspoons of salt

pinch of sugar

2 tablespoons olive oil

150 g feta cheese

100 g pitted olives

Cooking method

Crumble the yeast and mix with warm water and sugar. Stir until smooth and leave for 10-15 minutes. Sift wheat flour, mix with flour with bran, add feta cheese, mashed with a fork, olive oil.

Pour the diluted yeast into the flour.

Knead until a homogeneous elastic dough is obtained, which peels off the sides of the pan. For kneading, you can use a food processor with a special dough attachment. Roll the dough into a ball, place in a bowl, sprinkle with water and cover with foil. Leave in a warm place for proofing for 1 hour.

After proving, put the dough on a floured board, knead and roll out into a layer 30x40 cm in size. Cut olives into rings and spread evenly on the dough, press them slightly, leaving free space on the narrow (30 cm) side (about 5 cm). Roll the dough, starting at the 40 cm side. Place on a greased baking sheet, seam side down.

Leave the dough to proof for 30 minutes in a warm place to increase the size of the loaf. After that, make several oblique cuts 1 cm deep on the loaf. Leave in a warm place so that the dough comes up again, then bake in the oven on the middle shelf at 200 degrees for about 40 minutes. Pierce the loaf with a wooden stick: if dry, it is ready.