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Homemade English bread

Homemade English bread

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A bread with a special look ... and so tasty!

  • 675 gr white flour and / or 6 cups
  • 10 gr / 2 teaspoons salt
  • 20 gr fresh yeast / or 7 gr dry
  • 400 ml water-1 cup tide (easy to put)

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION English homemade bread:

Sift the flour, add salt and make a hole in the middle.

Heat the water, dissolve the yeast in a little water and then add it over the flour. Pour the rest of the water. Knead for about ten minutes to bind the dough. After ten minutes it becomes elastic and no longer sticks to the hands. Grease a foil with oil, place it on top of the dough and leave it to rise for an hour in a warm place.

when it is ready to rise, knead for another two to three minutes, sprinkling a little flour, break a quarter and shape a smaller ball. what remains is shaped into a larger ball. Place on a floured tray and cover with a bowl, leave to rise for another half hour.

The larger ball is placed at the base and flattened slightly. cut into a cross shape, sprinkle with a little water. Place the larger ball on top, make a hole with your hand in the middle of it to the base. cover with a foil greased with oil and leave for another ten minutes. After the time has passed, sprinkle with flour and cut around with a knife (make notches) ... Put in the oven heated in the meantime at 220 degrees or maximum stage ... and leave for 35/40 minutes .... It's a delicious bread with a special look.

(recipe from the book "Delicious recipes for making bread" published by Aquila Publishing House)

Homemade bread - a simple and quick bread recipe (ready in 30 minutes)

Homemade bread - a healthy and easy to make recipe, loved by the whole family, from small to large.

On the store shelves there is a huge variety of bakery products, fluffy breads, buns, croissants and much more and, although we are tempted by their seemingly delicious taste, we must check what ingredients were used for preparation and how healthy they are.

In most cases we will be disappointed and we will find on the label ingredients that have nothing to do with traditional homemade bread. That's why I chose to make my own bread, in my oven and with the ingredients carefully chosen by me.

The homemade bread recipe is very simple, until we put it in the oven, it only takes 30-35 minutes.

Quick homemade bread - Ingredient
400 g flour
7 g dehydrated yeast
110 ml water
100 ml of milk
30 ml olive oil
1/2 teaspoon small grated sugar
1 teaspoon salt (about 6 g)
How is homemade bread made? → How to prepare dough

Sift the flour through a sieve with small holes, then mix it with the yeast and sugar.
Mix the milk and water and heat them over low heat for about 1 minute. The mixture should not be hot, but only slightly warm.
Pour the water and milk in the center of the flour, add the oil and start kneading. When the dough acquires consistency, add salt and knead until you get a homogeneous and elastic dough.
We spread, with our hands, the dough on the table lightly powdered with flour, in a rectangular sheet. We roll it, giving it a bagel shape (see here how to make it) and place it in the oven tray lined with baking paper.
We make three incisions on the surface of the bread. Heat the oven to maximum temperature for 1-2 minutes, then turn it off.
Put the tray in the oven off and let it rise for 30 minutes (hence the name of the recipe), no more.
Preparation and formation of quick bread bagel dough

After 30 minutes, without removing the tray from the oven, set the oven temperature to 200 ° C and bake the bread for 40-45 minutes. If the bread browns too much, we can cover it with aluminum foil, but only after the first 20-30 minutes since I put it in the oven.
After it is baked, take it out of the oven. Let it cool a bit, placed on a grill, then slice it and taste it with great appetite. It is a special fluffy homemade bread.
Quick Bread Recipe Detail

If you want a soft and fluffy homemade bread, you need to follow certain procedures. Housewives who put hot dishes on the table that make your mouth water keep dead secrets that they pass on from generation to generation, but which have been revealed in time to & bdquoamatorilor & rdquo. Here are some of the most important secrets for a fluffy homemade bread!

Follow the recipe exactly! It is generally important to follow the instructions strictly, but it becomes essential when you want to prepare a recipe for fluffy homemade bread. This preparation leaves no room for improvisation.

Measure the ingredients exactly. A chef, even an amateur, needs a kitchen scale that accurately specifies the weight of your ingredients. But even the recipes that use spoon, teaspoon and cup as measuring instruments need attention. Don't forget to level their contents every time and don't add the ingredients & bdquodupa eyes & rdquo.

Don't forget the salt! Salt will not only taste your fluffy homemade bread, but will balance the fermentation process, delaying it. Why would you want something like that? Because this way the flavors will blend better, and your preparation will learn a crunchy peel, so tempting. But never add salt directly over the yeast.

Never add hot water! All liquids in the bread must be warm, otherwise they will destroy the yeast. But keep in mind that cold ingredients will also damage, slowing down the fermentation process.

Do not knead too much or too little. If you are not sure of your abilities, it is better to follow the above recipe, without kneading.

Leave the bread to rise in a warm place. For your fluffy bread recipe to come out like a book, it needs warmth and attention. In summer it will not be a problem, but in winter avoid placing it near the window or in any other cold or cool place.

Don't cut the bread while it's still hot! It may be the biggest temptation of your life, but resist it. The hot bread is not yet fully baked inside, so you will destroy this whole delicate process. If you still want to eat it by burning it, heat it in the oven for another five minutes before consuming it.

Homemade bread with nuts

3. Dissolve the yeast in 50 ml of warm milk. Pour over the flour and add the melted butter.

4. Mix everything and knead for 8-10 minutes to obtain an elastic and non-sticky dough. Leave the bread dough to rise, in a covered bowl, for 30 minutes.

5. On a surface with a little flour, spread the dough with a rolling pin and sprinkle over the walnuts.

6. Roll the homemade bread dough into a roll and place it in a covered bowl for 30 minutes.

7. From this dough roll two spheres of dough which, after shaping, leave to rise, directly in the baking tray, on a baking sheet, for 30 minutes.

8. Meanwhile, preheat the oven to 220 C.

9. Bake the two loaves at 220C for 35-40 minutes. Before baking, make an x-notch on the surface of each loaf. Cool the bread before serving.

Homemade bread recipe

Offered by the brother mircea.v in the comments section of the article Persecution of unremarkable priests in Greece :

The latest version of the unleavened bread recipe. There are some small changes and additions.

Unbreaded dough bread recipe. The one who put it on you-tube is a baker from New York. Below is an even simpler and more convenient option. Few steps, cleaning mess as well.
1kg flour
800 g water
3 teaspoons grated salt (or to taste)
1.0 - 1.5 g instant yeast
(for other quantities, the proportions are observed)
put flour, yeast, salt in a bowl of about 5 liters
put all the water
mix for 1-2 minutes with a wooden spoon to homogenize the content as well as possible
if warm water is added, the dough starts to grow immediately (it doubles in volume when it is raised to max)
after it grows, or grows about half, put it in a cooler place until the 2nd day, the vessel to be covered. It should last about 12-14 hours. (in case of emergency it would work for 4-6 hours, but keep the dough at room temperature all the time)
The vessel in which the bread is made - yena glass vessel (jenna), with yena lid. The volume of the vessel + the volume of the lid should be about 5 liters. It doesn't matter the shape of the vessel.
Put the pot with the lid in the oven and cook at max, 10-15 min, until the pot reaches the max. Remove the bowl (gloves), remove the lid, sprinkle a little flour on the bottom of the bowl if the flour turns brown means that the temperature is too high and the fire must be given a little lower, and wait another 1 minute for the bowl to cool. of yena. After the temperature has been clarified by the flour method, it is no longer necessary to press the flour. The dough does not stick.
(If the temperature of the bowl is too low or too high the bread will stick to the bottom of the bowl. If T = 180… 250grd C, the bread will not stick)
Pour the dough into the bowl, put the lid on and in the oven.
30-35 min with lid (or 40 min)
10-15 min without lid (or 7min)
total time 45-50 min
It doesn't stick, it doesn't burn, everything is ok.
For gas oven (without temperature indicator), fire at max, and flour test for too high temp. Oven thermometers are also commercially available, they are not expensive.
For an electric oven at 220-230 grd C. (let the empty bowl reach this temperature, and then remove and put the dough in the bowl, do not sprinkle flour on the bottom of the dish)
Longer time without a lid and higher temperature means a crispier crust, thicker, and darker in color and more toxic.
If the oven has a thermostat and the temperature can be adjusted and the oven maintains this temperature (eg 230 grdC), then flour should not be sprinkled on the bottom of the pot. The bread does not stick, it does not burn.
At the end, the bread should be left to cool (1.5-2 hours). Remove from the dish of jenna, wrap in a towel and allow to cool. Any bread that does not go through the cooling process, ie if it breaks immediately, will have the appearance of a moist core, not ripe enough…
It is generally cooled wrapped in a towel to soften the crust. But this, according to everyone's preferences, depending on how crispy the crust is….
The towel should not smell (detergent, cocolino or other tampons…) because if it has, the bread will taste like detergent.
It is incredible in appearance and taste. Good taste also has the option 1/3 wholemeal flour + 2/3 white flour (in this case it is good to put warm water to accelerate the growth and 900 g of water per 1kg flour mixture). You can use any kind of flour, any kind of yeast. I also tried 1/3 rye flour and 2/3 white flour, with 800g of water - it comes out good.
Or white flour and 7… 10% bran (of total flour + bran), and 85% water (.of total flour + bran). Ideally milled bran, 2-5mm flakes, not finely ground. It gives it a real sweetness and taste of bread.
Ditto, gluten-free flour, and add 5-6 tablespoons of olive oil.

(no seeds are put, because at high temperature all the oils and what is good there decomposes (partially) and something bad results and instead of eating healthy we eat not good).
Whoever does and is satisfied to say a small prayer for this baker from New York, as at the end of the presentation he said: "let everyone know".
You can experiment a bit, varying only one parameter, mainly temperature and time, until you get the best result the ovens are different, jenna dishes can be round, oval… and then there may be small differences from the recipe presented above , differences that can be compensated by small variations of the 2 parameters above.

Good appetite!
(It can be kept for several days if kept in a cooler place, and after the first 2 days kept in the yena bowl (with lid) in which it was made. Old bread if put slices in the oven for 5 minutes at 150 grd, becomes like new or browned a little on the plate at the stove)

For a lower toxicity of the shell, bread can be made at 180-200grdC, with increasing the time "pot with lid put" by 10-20 minutes (at 180grd increases the "time with lid" by 20 min, and for 200grdC with 10 min). "No cover" phase at the same time.
It's a bit of an experiment.
The browner the skin, the more toxic it is to any frying. Less brown means a lower temperature. Toxic substances start to be produced from 120grdC upwards.

Homemade bread without kneading: the simple recipe for fluffy, flavorful bread with a crispy crust!

If you have not tried to bake bread, being afraid of the difficulties of preparation, this recipe is for you! Thanks to her, you will be able to enjoy the family with fluffy and flavorful homemade bread even every day. No long-term turmoil!

The bread is quite moist on the inside, with large pores and a thin crispy crust. It will be especially to the liking of those who prefer ciabatta - Italian white bread. Fresh yeast can be replaced with dry yeast, 4 g will be enough for this amount of flour (about ¾ tablespoon).


& # 8211 10 gr of fresh yeast


1. Dissolve the yeast in warm water (37-39 ° C). Sift the flour into a deep bowl, add salt and pour the yeast. Mix a dough of medium consistency. Cover the jar with cling film with a small hole where the air will come out and leave it for 2 hours at room temperature.

2. During this time, the dough should double in volume and many bubbles appear on the surface. Remember, the dough does not need to be kneaded, so without working it, cover the bowl with plastic wrap or a lid and refrigerate it overnight.

3. In the morning, remove the required amount of dough. To stick less to your hands, sprinkle them with flour. Pass the piece of dough through the flour, shaping a ball (for this, fold the edges of the dough down and inside).

4. Place the ball on a sheet of floured baking paper and leave it to rise for another 40-60 minutes. No need to cover the dough. Meanwhile, preheat the oven to 235 ° C.

5. Make 3 incisions on the surface of the dough, transfer it with paper to the baking tray and put it in the oven on the middle step. On the lower step, place another tray, in which you pour 1½ glass of hot water. Bake the bread for 45 minutes, then take it out of the oven and let it cool on the grill.

The homemade bread dough is kept perfectly in the fridge for 2 weeks, so you can bake fresh bread at any time. Don't forget to just cover it, it won't dry out. Your friends will be happy to find out a new recipe, share it!

Homemade bread baked in a saucepan

Video network BAKED HOMEMADE BREAD lower:

In a saucepan of about 4-6 liters, pour 550 ml of lukewarm water, 50 ml of oil, 20 g of sugar and crush with your fingers 50 g of fresh yeast.

Mix with a whisk until all the ingredients are homogeneous.

Add 1 Kg flour type & # 8222000 & # 8221, mix with a wooden spoon and then knead with your hands for about 10 minutes.

Give a round shape, put the lid on and let the trowel rise until it doubles in volume (50-60 min).

Take the lid off, peel the dough off the edges and add 50 ml of water mixed well with 20 g of salt.

Knead in the pan until all the water is incorporated.

Then remove the dough on an oiled surface. Knead for about 7-10 minutes.

Form a thick, square sheet with your hands and fold the dough in half and then again in two. You will get a small and dense square that you will turn into a ball.

Put it in a pan greased with oil and cover with a lid. Leave to rise for 40-50 minutes until it doubles in volume.

Take the lid and powder a little flour. This will help you get a perfect crust.

Optionally, cut the bread dough with a very sharp knife and leave it to rise for another 10 minutes.

Put the pan with the lid on the preheated oven at 230 degrees for 40 minutes. Then remove the lid and put in the oven for another 30 minutes at 200 degrees.

Remove from the pan on a grill and allow to cool.

Recipe video BAKED HOMEMADE BREAD lower:

How to prepare fasting braided rolls

The recipe is not a problem even for beginners in baking. The dough is easy to knead even by hand, but if you have a robot or a bread machine to knead in your place, it's even better. The olive oil in the composition makes it fine, soft and easy to work with.

Weaving the coils is child's play, I am convinced that you made many strings out of them as a child. Or maybe you even have some friends around eager to help you.

I leave below the complete recipe in written format, which you can print if you want to have it at hand when preparing the cake or keep it in your recipe collection.

Below you will also find the recipe in video format, where you can see exactly how I kneaded the dough by hand, how I formed the rolls and how I baked them.

And if video recipes are useful to you, subscribe to the YouTube channel so you don't miss any! I post new video recipes twice a week. Click here to subscribe!

Homemade bread dough!

Bake fluffy and tasty bread at home. The porous structure of the bagels does not differ from the commercial product. You can make your own homemade bread according to your preferences.


& # 8211 5 gr of yeast (1½ teaspoon)

& # 8211 11 gr of salt (1¾ teaspoon)


1. Sift the flour, thus enriching it with oxygen for a soft and fluffy dough. As the flour has different quality, keep ½ the spare glass and add it as needed.

2. Make a hole, in which you add yeast, sugar, salt and mix.

3. Make a hole again, pour in the oil and water, then mix with a spoon.

4. Sprinkle the dough with a little flour and knead it by hand for 20 minutes, gradually adding flour if the dough sticks to your hands, until it becomes smooth, non-sticky and elastic.

Advice. If your dough is too thick, it means that the flour contains more gluten and you can add 1 teaspoon or 1 tablespoon of water.

If it is difficult for you to knead the dough, you can cover it with plastic wrap, leave it for 5-10 minutes and then it becomes easier to work.

There is another method, you can scare the dough: simply beat the dough from the worktop.

If a part of the dough is smooth and a part remains more inhomogeneous, continue to knead: oxygen reaches the flour, enriches the dough and it becomes smooth.

5. Cut the dough into 2 pieces, glue the cuts, round the dough and put it in plastic bags.

6. Tie the bag loosely so that there is room for the dough to rise, but do not leave any holes so that air does not enter, which causes the dough to dry out. Remove air from the bag.

7. Leave the dough at room temperature, in a place without drafts, to rise for 1.5-6 hours.

8. After 1.5 hours, work the dough directly into the bag, but do not press too hard so as not to break the bag.

9. After another 2.5 hours, untie the bag, degas the dough, working it in the same way, through the bag, and transfer it to the work surface sprinkled with a little flour. The dough comes off the bag very easily.

10. Knead the dough once more, cut each piece in half and spread out rectangular tops, using the rolling pin or with your hands.

11. Turn the countertop with the smoother side down and roll a roll across the width. Glue the edges and ends.

12. Gently tap the dough bar with your hand so as to remove excess air.

13. Grease the oil pan only where you will place the loaves.

14. Place the dough on the tray, make oblique incisions on the surface and put the bread in the oven (35 ° С) or in a warm place for about 40-60 minutes, covering it with a towel.

15. After that, grease the bagels with water and bake them for 30 minutes at a temperature of 200 ° C. Then set the temperature to 180 ° C and bake for another 15 minutes.

16. Remove the bread from the oven and grease it with water to make the crust softer.

Allow the bagels to cool on the tray, covering them with a towel, so they will be tastier and will not crumble when cut.

Video: Eggs Benedict With Crispy Parma Ham. Gordon Ramsay (August 2022).