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Homemade sweet bread

Homemade sweet bread

.... why sweet because I forgot that I put 2 teaspoons of sugar in the mayo and I put another spoon in the dough .... don't think that it came out as sweet as donuts but it came out so tasty that from now on I will prepare it that way because it didn't even get to cool down and it's over.

  • a yeast cube
  • 2 teaspoons sugar + a tablespoon of sugar
  • an egg
  • a glass of milk (200ml)
  • 3 tablespoons oil
  • as much flour as it contains

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Sweet homemade bread:

For starters we prepare a more yeast, 2 teaspoons of sugar, a cup of warm water and 4 tablespoons of flour. after the mayo has risen, add it over the flour that has been sifted, then add the egg, milk and oil and then knead an elastic dough that we leave to rise in a warm and well covered place. Grease a Teflon bowl in the shape of a crown and grease it with a little oil and place the dough in the form. We leave it to rise in the form and then we put the bread in the oven which was well heated. Leave for about 45 minutes. I grew up very beautiful.


Ingredients Homemade bread with potatoes German recipe:

  • 620 grams of crushed white potatoes
  • 650 grams of flour type BL 550
  • 120 ml. of water
  • 4 teaspoons salt
  • 2 tablespoons extra virgin olive oil
  • 25 grams of fresh brewer's yeast / 7 grams of dry yeast
  • 1 teaspoon brown sugar

Preparation of dough for homemade bread with potatoes German recipe:

1. Wash the potatoes very well and weigh them, choosing them so that they are as close as possible to the required weight:

2. Boil the potatoes together with 2 teaspoons of salt. Boil well, then drain. Allow the potatoes to cool.

3. Meanwhile, rub the fresh yeast well with a teaspoon of brown sugar until it liquefies. If you use dry yeast, mix it with sugar, add 2 tablespoons of water and continue as mentioned above. Add 2 teaspoons of flour and mix, sprinkling a little flour on top. Set aside to grow in a warm place.

4. Peel a squash, grate it and squeeze the juice.

5. Measure 120 ml of water. Dilute the activated yeast with this water. Mix the potatoes with the flour and the two remaining teaspoons of salt:

6. Add the yeast liquid (water mixed with the activated yeast) and the oil and knead well (preferably in a bread machine or robot). At first the dough looks very hard, but after it is mechanically kneaded for 10 minutes it will become supple and slightly sticky. Put the dough in a bowl and leave to rise for 35 minutes at room temperature, covered with cling film:

Homemade bread with potatoes, modeling

1. Before we start modeling, the dough must have risen until it has doubled in volume. After the dough has risen well, turn it over on the work surface sprinkled with flour.

2. Divide the dough into two equal parts. The safest way is to weigh the two pieces of dough.

3. Flatten each piece of dough into an oval shape, slightly smaller at one end.

4. Roll the dough, starting from the thinnest part, inwards, up to half. The opposite side (the unrolled, thicker one) is powdered with a little flour.

5. Powder a kitchen napkin with flour and place the bread on it, with the joint (rolled part) facing down, shaping it into a somewhat round shape:

Cover with another napkin and let rise at kitchen temperature for 35 minutes.

Baking bread

1. After the waiting time has elapsed, the oven is heated to 230 degrees Celsius and a container (preferably a tray) with hot water is placed at the bottom of the oven, which will create steam during baking. If you have an oven with a steam cooking function, you can give up the container with hot water.

2. Turn the bread over on a tray covered with baking paper, upside down from the position in which they were raised (with the joint facing up) and place in the preheated oven at 230 ° C, at a height in the lower half.

3. After the first 15 minutes, remove the tray with hot water (be careful not to burn yourself.) And lower the oven temperature to 190 degrees and leave the bread to bake for another 30 minutes.

Service

The baked bread is taken out and placed on a kitchen grill, waiting to cool completely before cutting it:

The bread is phenomenal, a bread consistent with crispy crust and elastic, fragrant core:

Remarks: if the bread is made with another type of flour, I can't say that it doesn't work, a tasty bread is also obtained, but the texture is somewhat modified and the dough is harder to work with, more sticky. In fact, type 550 flour is the most common type of flour for bread, so I am confident that you will find it. I knead and bake!

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Ingredients for the homemade bread recipe, simple recipe, with a little yeast

  • 1 kg of flour
  • 600-650 ml of warm water
  • 10 g of fresh yeast or 3 g of dry yeast
  • a teaspoon of salt
  • 2-3 tablespoons of oil

How do we prepare the homemade bread recipe, a simple recipe with a little yeast?

You can read the recipe written below or find at the end the video recipe, where you can see how to prepare everything, step by step, explained in detail.

We make a crater in the middle of the flour and pour the water.

We also put the yeast in the middle, and we put a teaspoon of salt on one side. You can make the yeast dough separately, if you wish.

We mixed everything very well. Add the rest of the water.

Knead from the edge to the middle, like wraps.

Gradually add oil and knead the dough.

Kneading lasts 5 minutes, it is enough.

Tips from Gina Bradea

-Instead of fresh yeast you can use 3 g of dry yeast, which is mixed directly into the flour.

-Instead of water you can use milk, and the bread will be much finer.

Let the dish covered with a napkin to leaven. The leavening time varies depending on how hot the dough is.

If you want it to rise faster, turn the oven to low, then turn it off until it is warm. Put the dough bowl in the oven.

The dough should double in volume.

After the dough has risen, sprinkle the worktop with flour, grease our hands with oil and turn the dough over.

Fold the dough a little, then give it an oval shape.

Place the bread in the bowl lined with baking paper. I used a cast iron pot. Let the dough rise for another 30 minutes in the bowl that we will put in the oven.

How to bake homemade bread?

The oven must be heated to maximum, fire up and down, in the electric oven. In gas ovens, maximum fire. In the first 15 minutes we put a pot of water in the oven, then we take out the pot, we leave it for another 5 minutes, then we reduce the temperature to 170-180 degrees Celsius, we leave it for another 30-40 minutes.

Baking takes about 1 hour.

Remove the bread from the oven, sprinkle it with a little water and let it cool, if we still have patience. & # 128539

I recommend you to watch the video recipe, to see how I do everything, you can also hear my voice:


Homemade bread with crispy crust & # 8211 a recipe as simple as it is tasty!

If you are craving homemade bread with flavor that spreads throughout the house, then you need to pay attention to this simple recipe. The bread is very easy to prepare, from only 5 ingredients, it is delicious, with a soft and fluffy core and a crispy crust. This recipe is my favorite and I prepare it when I want to pamper my family with warm bread with a wonderful crust!

INGREDIENTS

& # 8211 2.5 teaspoons of dry yeast

METHOD OF PREPARATION

1. Mix all ingredients in order and knead the soft dough.

2. Adjust the amount of flour, if necessary add a little more to make a dough easy to handle.

3. Cover the dough with a towel and put it in a warm place for 2 hours.

4. Divide the dough into 2 equal parts and put them in shapes. Leave them to rise.

5. Bake the bread at 180 degrees for 30-40 minutes.

Bread - through its intake of water-soluble B vitamins - helps to transform food into energy, maintain the health of hair, skin and nails, the formation of red blood cells and antibodies and maintain the circulatory system.

Bread provides the energy needed for the brain and nervous system.

Bread contains essential minerals for the body (such as calcium, magnesium and potassium) and is ideal for children and adolescents, given their intense physical activity.

Consumed at every meal, bread covers the daily carbohydrate ration recommended by specialists.

Bread helps regulate intestinal function through its high fiber content.


How to make a simple and fluffy white bread baked in the shape of a cake ("brick" or toast type)?

How to prepare homemade bread dough?

I prepared the ingredients for the dough. In a smaller bowl, mix the lukewarm water with the sugar and yeast and leave for 5 minutes. In the bowl of the robot I put the flour and salt. I tossed the yeast mix over them. We will use the oil later to grease the work table, not in the dough.

I quickly kneaded (on the robot) a compact dough (about 5 minutes with the special dough hook or 10 minutes by hand). I left it to rise for 20-30 minutes covered with plastic wrap.

After 20 minutes, I took the dough out on the work table and applied the baking maneuvers. "Stretch and fold" (stretching and folding). I gently grabbed the edges of the dough with my right hand and laid them over the middle of the dough, then the same with my left hand. I repeated this operation on the work table 6 times. Bring the left and right edges over the middle.

I formed a ball of dough which I placed in a large enough bowl. I covered the bowl with cling film and left it to rise for an hour or so until it doubles. The dough has risen nicely.

How is a loaf of baked bread shaped?

Now comes the stage of "shaping" & # 8211 modeling, bread making. I turned the dough over on a tray sprinkled with oil and spread it with my palms greased in a rectangle.

I folded its sides over the middle.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

Then I folded the left and right side over the middle and turned the dough with the joint down. I left it to rise for another 10 minutes, covered with cling film.

I stretched the sheet again so that its width corresponded to the length of the cake or cake shape.

I rolled the dough very very tightly. It does not leave light curls but it presses well when we run it. Tight!

I carefully glued the free edge (seam). I placed the bread with the solder down, towards the tray.

I cut a baking paper according to the dimensions of the cake shape and placed the bread on it. It will be much easier to put in shape.

With the help of the paper I moved the bread in the shape of a cake or cake.

I let the bread rise for another 20 minutes or until it grows visibly, lightly covering the form with plastic wrap. It is not left free because it dries.


How to make a homemade bread recipe, step by step you can see in the video version:

The flour is sifted twice before use, in this way any foreign bodies are removed, but it is also ventilated.

Put in a bowl, covata, what you have, now mix the dry yeast and sugar. If you use fresh yeast, prepare the mayonnaise separately: put the fresh yeast (25 g) and mix well with the sugar, until it becomes like sour cream.

Add 50 ml of water and 1 tablespoon of faience, mix well and leave to rise for 10-15 minutes. When it has doubled in volume, it is poured over the flour.

Flour also has certain peculiarities, so I invite you to read various things known or unknown About flour & ndash here.

Add warm water and salt and mix until all the water is incorporated. If necessary, you can add 1-2 tablespoons of water or flour, depending on how much dough you need.

Flour may be wetter or drier, so the dough will require more water or flour. When the oil is added, when kneading, the dough hardens. & # 128578

Kneading homemade bread

Start kneading, grease your hands and bowl with oil and knead, bringing the dough from the edge inwards. In this way, the dough absorbs air and will grow very nicely. After 5 minutes of kneading, start tossing the dough.

Yes, you read that right: slam the dough. Put the bowl down and let the dough fall into the bowl. In the sink, not beside, yes? Repeat 10 times. This role has the role of spreading the air evenly in the dough.

When you resume kneading, you will see that the dough is much finer, more elastic and comes off the hand. If it sticks to your hand now, add another tablespoon of flour to the bottom of the bowl and knead for another 5 minutes.

Throw the dough 10 more times. Then, knead for another 2-3 minutes, give the dough a nice shape and leave it to rise. & # 128578

All this slamming, although it seems hard or strange, actually helps the dough a lot, reduces the kneading time and will ensure some leavening so fluffy that everyone will praise you.

Cover the bowl with plastic wrap and then with a clean napkin and leave to rise. The foil will help it grow much faster.

Tricks:

  • Turn the oven on for 5 minutes, then turn it off, to keep it warm inside. Put the bowl of dough in the oven and close the door. You will have a great leaven. Don't forget to turn off the oven and check the dough after 30 minutes & # 128578
  • If the bowl is large with dough, or you have the oven busy with something else, put hot water in a bowl and place the bowl of dough on top, but without touching the hot water. Check after 30 minutes. These methods help the dough to grow much faster.

This is what my dough looks like after 30 minutes. There are 5 kg of flour there.

This is what the dough looks like when I turn it a little. See how beautiful it has grown, how much air it has. Do you realize what bread will come out of here? & # 128578

Now remove the dough on the board or on the table powdered with flour or greased with oil, depending on how you like to work. I get along well if I anoint the table and my hands with oil.

Divide the dough into as many loaves as you want to make. You can make round loaves: make balls and twist them on the table until you get the desired shape. Put them in the leavening tray and they can grow on top or not, as desired. & # 128578

You can make long breads, loaves: make wicks as long as we want the bread to be. Place in leavened trays and grow with a very sharp knife.

In the pastries there are special razors. When I was working in the confectionery laboratory, I had some improvised razors, made of a blade put in a stick. I made hundreds of loaves a day. & # 128578

You can make breads kneaded in 2-3-4-5 & hellip according to desire and imagination. Make thin wires (rolls) of the same length and thickness, then weave, twist & hellip as you wish. & # 128578

After they are woven, tighten the heads and hands well, tighten the bread in parts and at the ends, so that it has a beautiful shape. Leave to rise.

After 30 minutes, the bread is greased with beaten egg with a little water, or just water, you can sprinkle various seeds, salt, or leave it simple and bake.

Remember: the bread is greased with plenty of water or beaten egg with a little water, before being put in the oven! This way, the shell will be fine, not thick & # 128578

What is the right temperature for baking bread?

At first, it is good to have a low heat for 10 minutes, about 160 degrees Celsius. In this way, the bread will grow nicely, without cracks.

When a loaf of bread or any leavened dough has cracks, it means that it has not grown enough and has been forced to bake. After 10 minutes, increase the oven temperature to 180 degrees Celsius and leave until the end.

It depends a lot on how the oven bakes, these are general indications, because it is best to know your oven. Every oven, like any human, has its own way of baking. & # 128578

Check the bread after 40 minutes. The toothpick is tested: if the toothpick comes out clean, the bread is baked.

It is good to take it out of the trays, grease it with water on all sides and leave it to cool on a grill, this way, the peel will be soft and fine, not hard and stony. My homemade bread looks nice, doesn't it?

I'm so sorry I can't photograph the smell, see how it is. & # 128578 I drove my neighbors in Italy crazy with the smell of freshly baked dough. Especially since I have a big wood oven in the yard. & # 128578

Let me also show you in the section:

It is a very tasty bread. It is kept fresh for 1 week, in a bag, in the refrigerator. I make more bread and keep it in the freezer, I take out as much as I need.

Every time I bake dough, I put some of what I baked and send it to the neighbors. When I return to Romania, I will miss you. & # 128512 They told me they never ate such tasty bread. & # 128578

Let me trust you, don't tell me that such a good taste is given by the wood oven & # 128512.

From the same dough you can make rolls (grease with honey or sugar diluted with a little water, immediately after removing from the oven), pizza, buns, simple or sweet or salty croissants, bars, spirals, rustic tarts, pies, simple donuts.

Homemade bread recipe it is really a cheap recipe, extremely simple, with a guaranteed result and multiple uses.

More bread recipes, buns, pretzels, croissants, pies and many more, you can find here, in Pastry and Bread.

Our friends tried the recipe and sent us the picture. If you try our recipes, you can send us the pictures.


Homemade bread dough & # 8211 Ingredients

  • 500 gr white flour
  • 250 ml of water
  • 20 gr of fresh yeast
  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 20 ml oil
  • a little flour for powdering the work table


Home bread

  • From the above ingredients, make a dough, with or without mayonnaise, as you like (we make it without) which is kneaded well for 30 minutes. The dough should come out rather soft, but good to spread. Leave to rise in the heat, in a bowl or bowl covered with a clean napkin for about 30-40 minutes.

Then divide the dough into 3, spread with a rolling pin on a flat surface and roll with oil and roll each of the 3 pieces, then knit in three. Place in a well-greased pan with oil, raise it and place a tray on top so it is as big as a lid. The bread is left to rise for another 20 minutes.

Then put it in the preheated oven at the right heat, as it is, with that tray on top, like a lid. After half an hour at most, remove the tray from the top and leave the bread to bake for at least another 20 minutes. In total, it stays in the oven for about an hour.


Ingredients Homemade baguettes & # 8211 French bread -Baguettes:

  • 1 kilogram of flour
  • 600 ml. of water
  • 2 teaspoons salt
  • 1 packet of yeast of 25 grams or 50 grams of natural mayonnaise

Preparing homemade baguettes & # 8211 French bread & # 8211 Baguettes & # 8211 preparing homemade baguettes

In the evening: the yeast (or natural mayonnaise) dissolves in warm water, in a large bowl. Separately, the flour is mixed well with the salt, then half of the amount of flour is poured over the water in which the yeast (respectively mayonnaise) has dissolved, stirring continuously. Cover the dish with food foil and leave overnight in a warm place with a constant temperature. The next morning, the preference must have tripled in volume and be full of blisters.

Kneading the dough for homemade baguettes

The rest of the flour (from the total recommended amount in the list of ingredients) mixed with salt is poured on the work surface. Make room in the middle and pour the fermented composition into the formed hole.

Start kneading vigorously until you get a dough that is pleasant to the touch, elastic without being hard, non-sticky and moist. If necessary, add 1 tablespoon of warm water or vice versa, flour, until you reach a suitable consistency. Manual kneading should take at least 15 minutes.

Leavening the dough for homemade baguettes

Put the dough in a bowl greased with oil and let it rise for at least an hour, in a warm place away from drafts (to double its volume). If natural mayonnaise is used, the fermentation process could take longer, but the results will be exceptional.

After an hour, the dough developed beautifully, as can be seen in the picture below.

Housewares & modeling

Pour the dough raised on the work surface sprinkled with flour and divide into 3 (or 4) equal pieces.

Form long sticks that are placed in the tray covered with baking paper, growing on the surface with a sharp knife.

Homemade baguettes, the second leaven. How to bake homemade chopsticks?

Cover the tray with two towels moistened with warm water and squeezed well, so that the breads are well wrapped and protected from dryness. Allow the baguettes to grow in the tray until it is obvious that they have increased in volume. This will be visible when the notches open and reveal the dough full of air bubbles.

Put a bowl of hot water in the cold oven, then turn on the oven which is set at 250 degrees Celsius.

The tray with the chopsticks is put in the oven when it is well heated (at 250 degrees Celsius, I repeat). Baking the sticks takes 20-25 minutes, I took mine out after 21 minutes. If you want a more rustic peel, remove the bowl of water from the oven after the first 10 minutes. If you do not leave it on for the entire duration of baking, the steam has the role of maintaining the necessary humidity to create a crispy but supple skin.

And a section:

The bread is so good that it is worth making every day and the effort is not too great. In the end, all that is needed is a little planning, no work in addition to a regular bread recipe.

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Bread without yeast and without leavening (with baking soda) & # 8211 quick recipe of irish soda bread

Bread without yeast and without leavening (with baking soda) & # 8211 quick recipe of irish soda bread. How to make fluffy bread with baking soda or baking powder? Irish bread according to the traditional recipe. Homemade bread recipes.

I came to meet you with a recipe for unleavened bread to help you during your isolation at home. Yesterday I published a simple recipe for yeast bread for beginners (see here) and I shuddered when I read some comments on Facebook.

Dear ones, we are going through hard times and I was heartbroken when I read the dozens of comments from readers who have not found fresh or dried yeast in stores. Some didn't even find flour! I was very saddened by the fact that in some cities in the country there were some bastards who bought more supplies than they needed, without thinking about their neighbor. I say this because in Arad in all supermarkets we find milk, flour, sugar, oil, yeast, corn, etc. I don't think that the big chains (Kaufland, Lidl, Selgros, etc.) did not supply the stores in Iași, Bucharest or Galați (from there were the most comments) but only that people bought much more than they needed. Whole bass of anything. Sad. I wrote here about the DECENT supplies we need during the period of isolation and quarantine and we insisted that the supply be RATIONAL and COMMON SENSE! Some do not know what this is and force the rest to make daily trips for bread or other staple foods.

There is also the traditional version of mayonnaise bread (without yeast). How to make natural mayonnaise see here.

Here's a quick recipe for Irish baking soda that can replace our traditional bread. Many of you know that I do not like baking powder or baking soda and that I use them very rarely, even where it is not possible without them. I was reluctant about this unleavened bread, but being eaten by an entire nation and being a symbol of Ireland, I will give it a try. And I did well!

This is the typical shape of an Irish soda bread: cross-cut. Beyond the religious significance (the sign of the cross) is the need to expose the core to the heat of the oven for uniform baking. The culmination is that in 2 days, on March 17, it's their national day: St. Patrick & # 8217s Day & # 8217s St. Patrick's Day, the protector of Ireland. So I couldn't help but decorate bread with a few clover leaves & one of their national symbols.

Beaten (sour) milk is added to the dough to activate baking soda. If you do not have such a thing at hand you can mix a little yogurt with sweet milk or water or you can acidify the sweet milk with a teaspoon of lemon juice. Baking powder is something else because it already contains the acidic component needed for activation and in this case you can use sweet milk directly. Check if the baking soda is fresh! Theoretically, it does not have an expiration date, but over time, if exposed to moisture, it changes its properties.

A fine, fluffy and thick bread came out, with a reddish crust and a soft, very fragile core. Very tasty!

We recommend these fasteners without yeast or unripe cakes baked in a frying pan & # 8211 see here.

The preparation and baking of this bread did not exceed 60 minutes! It really is a quick bread. The recipe I followed was that of Paul Hollywood. From the quantities below results a bread without yeast of approx. 20 cm in diameter.


Video: Χριστουγεννιάτικο γλυκό ψωμί. Foodaholics (December 2021).