Traditional recipes

Home bread

Home bread

Put the flour in a bowl, add the yeast, salt and water and knead, add water until the dough comes off the hands then add a little oil, knead a little more and let it rise.

Take the dough and cut it into 4 equal parts. It is shaped in the form of bars. Knit 2 by 2 and then put in molds, which were greased with oil or margarine (avoid butter in greased pan because it has too much water in the composition).

Leave it in shape for about 20 minutes until it grows again and put it in the oven heated to 160 degrees. Leave for about 30 minutes.

Remove from the oven, place on a napkin (made of textile material, not paper), dry, grease the bread with a little water and keep it covered with the napkin until it cools.


Homemade baguettes & # 8211 French bread simple recipe

French or not, these homemade baguettes are a very tasty type of bread, with a crispy crust and a soft and tasty core. As long as these baguettes are in the oven, the whole house is filled with an insane scent. I promised to share it with you homemade baguette recipe (baguettes, as you want to call them). I keep my word, it didn't take long, did it? For a start, I offer you the final picture, which I deeply regret that I didn't manage to make the smell of fresh, robust bread stick to it:


Simple, fluffy white bread baked in the shape of a cake ("brick" or toast type)

Simple and fluffy white bread baked in the shape of a cake ("brick" or toast type). Bread recipe for beginners. How to make homemade bread? Bread with a soft core and a thin, crunchy crust, perfect for cold or hot sandwiches. A parallelepiped bagel (brick or toast type) that is easily sliced ​​into equal, beautiful slices.

We, here, in the Arad area, were pampered with good homemade breads. Who doesn't know the famous & # 8222Pecita de Pecica & # 8221? How many people passing through Transylvania and Banat do not buy a flour pita with potatoes? These are exceptional breads! Look here potato bread recipe.

Besides these, as a child I was taught with cakes, rolls and breads made by my great-grandmother. The bar was very high! My great-grandmother and grandmother did not buy bread or cakes from the cooperative or the bakery. It was a shame not to know or want to make such goodies at home. Honestly, they didn't even buy cakes from the confectionery because I had something sweet made at home every day. No cakes or pies were made daily, but rice or semolina with milk, bird's milk, a tray of jam with jam, a noodle pudding with sweet cheese, or fluffy croissants with walnuts or poppy seeds were always on the list. Plus, the confectionery ones didn't live up to the homemade dishes. It didn't make sense to buy them if you were thrifty and skilled.

To those who they have no yeast we offer them the recipe for bread with natural mayonnaise & # 8211 see here.

Or the recipe for bread with baking powder or baking soda & # 8211 irish soda bread & # 8211 see here.

Or the unleavened sticks (ungrown cakes) baked in a pan & # 8211 see here.

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

At the request of the fans, I used to make bread in the bread machine (see here). In parallel, with only 10 minutes of extra work and using the same dough, I made this simple and fluffy white bread. A baked bagel in the shape of a cake or cake, extremely easy to prepare and accessible to everyone. It looks much better than the one made in the car (in the background). It is basically a homemade toast, without additives, improvers, etc. It is a simple bread recipe for beginners.

Here you see both in the section. The one on the right is this simple white bread baked in the shape of a cake, in the oven. It has a redder and thinner shell and the core is completely different (it is not crumbly but fluffy and elastic).

I think you already know that we have a lot of bread recipes, all exceptional and much loved by readers. Some are more laborious, others simpler. This is the simplest possible way to get a decent loaf of bread. And for this simple bread I made a minimum of shaping (modeling) which is strictly necessary for any bread. Don't skip this step.

From the quantities below results a simple white bread baked in a cake tray / cake 30 x 10 cm and 7 cm high.

  • 650 g type 650 flour
  • 350 g of lukewarm water
  • 17 g fresh yeast or 5 g dry yeast
  • 13 g of salt (2% of the amount of flour)
  • 10 g sugar
  • 20 ml oil for greasing the work table

How do we prepare the recipe for fluffy homemade bread?

Dough

In a large bowl sift the flour, add the sachet of dry yeast, salt and sugar.

We make sure that the salt does not come into too much contact with the yeast. Add water that needs to be warm to help the dough rise.

When all the ingredients start to bind, add the oil, then knead vigorously by hand. Depending on the need, we add more flour or water.

The more we knead, the more gluten is released from the flour and the dough becomes non-sticky, smooth and elastic.

Grease the bowl with oil and put the ball of dough inside in a warm place, covering the bowl with a clean towel. The oil helps keep the dough from sticking to the walls of the bowl when it grows.

Let the dough rise until it doubles or triples in volume.

How is bread shaped?

When it has risen enough, grease our hands with oil and divide the dough into 2 equal parts to form two loaves. Divide each part of the dough into 3 again and knead the bread. 2 loaves of bread come out of the total amount of dough.

In two cake trays also greased with oil, add the bread. Let them rise for another 15 minutes. Then grease them with egg yolk diluted with a little water, and then press poppy seeds or sesame seeds over them.

Put them in the preheated oven at 200 degrees, about 40 minutes, until they brown nicely on top.

If the bread remains uneaten then warm, on the spot, you can keep it soft wrapped in a clean towel. I rarely have a whole loaf of bread left in two.


  • 1.2 kg of white grain flour
  • 800 ml water
  • 50 g fresh yeast (or 14 g dry)
  • 1 tablespoon salt
  • 1 teaspoon sugar
  • 4-5 tablespoons olive oil

Flour mix the sieve with the salt and put it in a bowl with high walls.
Dissolve the yeast in a little warm water in which we melted the teaspoon of sugar and let it grow.

After 10 minutes we pour yeast & # 8222swollen & # 8221in the middle of the flour and start kneading by gradually adding little by little hot water and olive oil. Knead well, well until the dough acquires an elastic and soft consistency. Cover the bowl with a kitchen towel and leave to rise. one hour.

When it is ready to be raised, we put it on the work table and shape it as we want, according to our imagination (I made 2 knitted loaves). simple (I sprinkled poppy seeds and sesame seeds). Let it rise again, about 30 minutes and then put in the preheated oven for about 45-50 minutes at 200-220 ° C. Enjoy!

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Peasant recipes: Homemade bread without yeast

by Otilia Teposu, Number 1419 Photo: Shutterstock

The period of isolation and social distancing in which we have lived in recent months has meant, among other things, a return to long-forgotten habits and occupations, preserved only in the memories of the richest in years. We were forced to rediscover ways to manage ourselves in times of crisis, to replace what we lacked with what we had at hand. Many preferred, for example, to prepare their own bread. The Internet has exploded with bread recipes. But what good is it if the yeast was getting harder and harder and was missing from the shops for weeks on end? I think that the recipes for unleavened bread, which I discovered during my travels with my magazine colleagues around the country, are suitable for such more difficult periods. What used to be a common thing seems almost exotic to us today. I fondly remember the women from whom I took these recipes: Mother Petronia, from a monastery in Apuseni, Agora Rafte, the centenarian of the Macedonian Dobrogean Cypriots, Helga Schultz, keeper of the huge key of the evangelical church in a Saxon village, Ileana from Voivodenii Sălajului, grandmother Măndica from Câmpenii de Vrancea and, first and foremost, my dear Buna, who used to put me in her childhood, every Saturday morning, to keep her wooden bowl, so that she could knead the dough bread.

Bread like in the Land of the Moths

First prepare a & # 8222aluâtelel & # 8221, which takes the place of the yeast, as follows: Put 1 kg of flour in a bowl, make room in the middle and pour lukewarm water, in which dissolve 1 tablespoon of sugar, 1 tablespoon of bran and 1 tablespoon of sunflower, corn or pumpkin oil. Mix the flour with so much lukewarm water, until you get a very hard dough (dough). The dough is left to rise for an hour, then it is made into thick finger cakes, with a diameter of no more than 10 cm. The dumplings are dried in the sun. They must be very well dried, otherwise they will mold. Store in a paper bag. These pancakes are used instead of yeast. When we want to make bread, we soak a cake in hot water, crush it and mix it with 1 teaspoon of sugar or honey. We put the mixture in the middle of the sifted flour (1 kg) for bread. Leave the bowl covered for at least half an hour, until small blisters begin to form in the dough with the dough. Then knead the dough, adding two or three tablespoons of oil. When the dough comes off the hands and the bowl, sprinkle with flour and cover with a napkin. Leave to rise, hot, for at least an hour, then divide into trays well greased with oil, butter or lard. The trays are kept in a warm place, protected from currents, for another half an hour, then put in the preheated oven. The bread taken out of the oven is worshiped by God, the sign of the cross is made on it, it is covered with a towel and left to cool.

Cornbread as in Vrancea

In Vrancea, on the Putna Valley, instead of & # 8222aluățel & # 8221, a cornmeal obtained from wheat flour, mixed with corn, is used. To 1 kg of white flour add 300 g of cornmeal, 4 tablespoons of oil, salt and warm water, as needed to obtain a suitable hard mixture. From this, about 18-20 pancakes are made, which are dried very well and then stored in a dry place. To make bread, 1 kg of wheat flour is used for 1 kg of wheat flour, dissolved in warm water, instead of yeast.

Summer bread from Sălaj

Instead of yeast, during the summer, women from the villages of Sălaj use a juice obtained by fermenting the vine leaves. Break into 15-20 pieces of vine leaves and cover with half a liter of lukewarm water, in which put 1 tablespoon of sugar or honey. The mixture is left in the sun, covered with a cloth, until it begins to ferment (lasts a few days). Then strain the liquid obtained and use it to knead a loaf of 1 kg of flour. During kneading, add salt and a little oil. After the dough becomes elastic, good for shaping, it is left warm, covered, to rise. After an hour, form the bread and put it in the greased pan. The bread can also be put on cabbage, horseradish or maple leaves, greased with oil. It tastes better. The bread tray is kept in a warm place for half an hour before being placed in the oven.

Saxon bread

Soak raisins, plums, apples, pears - a handful of grapes in 800 ml of warm water. Keep the bowl warm for one, two days, then drain the water and knead the dough with 1 kg of wheat flour, 100 g of rye flour, half a kg of boiled and crushed potatoes, 150 ml of corn oil, salt and , if necessary, a little warm water in which they boiled the potatoes. The kneaded dough is left to rest for at least 1 hour, then it is put in trays and left to rise for at least half an hour. Before baking, the breads are topped with a knife, sprinkled with a little milk and sprinkled with pumpkin seeds.

The bread of the vineyards

In regions with vineyards, the dough is kneaded, instead of yeast, with the foam made by the fermenting must. To 1 kg of flour put half a cup of hot mustard foam, 1 teaspoon of sugar, salt and a little warm water. Leave the dough to rise for an hour, then put it in trays that are kept warm, leavened, and then bake the bread on the right heat. In some villages, the bread taken out of the oven is beaten with a knife, to remove the over-burned crust, which hardens.

Dobrogean pita with cumin

From 1 kg of flour, a cup of pumpkin or sunflower oil, 500 ml of lukewarm water and a little salt knead a suitable hard dough. In the dough add 2-3 tablespoons of cumin seeds. Sprinkle on top with flour and leave, covered, at rest, for half an hour. It is then spread on two-finger-thick sheets, which are baked in oiled trays. The thinner sheets can be filled with leeks, cheese, onions, or cabbage hardened in oil, then rolled tightly so as not to lose the filling, and placed side by side in a greased pan. Bake in the oven over medium heat.


Homemade - recipe

ingredients

• 1 kg of wholemeal flour
• 3 tablespoons of sunflower seeds
• 2 tablespoons flax seeds
• 15 g of yeast
• 300-400 ml of water
• 15 g of salt once

If you do not have wholemeal flour, you can use a mixture of 900 g of white flour and 100 g of bran, to obtain a flour more consistent in fiber and vitamins. All the important nutrients are in the bran, so it is advisable to eat only "wholemeal" bread.

Put the flour in a large bowl. Add the seeds and salt. It is important to use salt once in the preparation of food (today you can only find it in health food stores - all the salt in regular stores has the addition of iodine). You can use any kind of seeds you have at home or that you like. If you use pumpkin seeds, it is good to crush them a little earlier because they are larger than the other types.

Put the yeast in a small bowl. Crush it with a fork and pour over it ½ cup of lukewarm water (not boiling). Let it soak for a few minutes, then put it in the flour bowl. Add the rest of the water and mix with a wooden spoon at the beginning, until all the ingredients are bound. Then knead with your hands for at least a quarter of an hour.

Cover the bowl with a thick towel and leave the dough to rise for at least an hour, to increase its volume.

To form the bread, place the raised dough on the table lined with a little flour. Let it rest for 5 minutes, then shape it into 2 long loaves, suitable for normal loaves of bread. Grease them on top with a brush soaked in oil, after which you have to let the raw bread rise a little more, for another hour.

Bake the bread in the preheated oven at 250 degrees Celsius. It also works at a lower temperature of 180 degrees Celsius if you have an electric oven. In 35-40 minutes it should be ready.

Remove the trays from the oven, carefully turn the breads on a grill or a wood chipper, on one side, to cool.

Keep the bread in a dry place free of moisture. You can put them in a paper bag or cover them with a towel.

1. Federal of Bakers Ltd, Bread - A nutritious and healthy food: https://www.fob.uk.com/nutrition-and-health/
2. Dr. Doru Laza, 1st Bread in Eden, Recipes from the Edenic Cuisine, Păzitorul Adevărului Publishing House, 2004

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Homemade bread recipes - methods at your fingertips

  • without mayo or to make the dough directly - when kneading the dough, put all the amount of flour, water / milk, salt and yeast if you choose this method, you will need a quantity 2-3 times higher than yeast than for indirect preparation (with mayonnaise) remember that if you choose to make bread without mayonnaise, you will not get the same intense flavor, the core will be more porous
  • with mayonnaise or make the dough indirectly - involves two stages: first make the mayonnaise, then the dough according to the recipe, to get the mayonnaise, use 50% of the amount of flour, ⅔ of water and all the yeast kneaded, but taking care that the mayonnaise has less consistency than the dough The duration of leavening of the mayonnaise can last between 1h30 and 2h, depending on the quality of the flour and yeast used in the second stage, after the mayonnaise has fermented, add the rest of the flour and salt after kneading, keep the dough to leaven minutes, until it doubles in volume after that, put the dough on the table over which you sprinkled a little flour, cut it into the desired shapes and leave it to rise for another 30 minutes and only then put it in the oven.
  • with or without agitation - There are also homemade bread recipes that do not require kneading then, if you use a bread machine, then it does all the work: leaven, knead and bake, and you just have to put the ingredients in it.

Classic homemade bread recipe

  • 10 g dry yeast or 25 g fresh yeast
  • 1 kg of flour
  • 550 ml of water (50 ml are for mayonnaise, if you want to use fresh yeast)
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 60 ml oil.

Method of preparation: if you use fresh yeast, you will have to prepare the mayonnaise first: mix the yeast well with the sugar, then add 50 ml of warm water (not hot or cold), a tablespoon of flour and leave it to rise for a quarter of an hour. doubles the volume). Put the mayonnaise over the flour for the dough, gradually adding warm water. The dough is kneaded from the edges inwards, so that it can absorb air. Beat the dough 10 times, so that the air is evenly distributed in the dough. If you see that the dough sticks to your hand, add a little more flour and knead it for another five minutes. Leave it to rise in a bowl. When it has doubled in volume, divide the dough in two, knead it once more, increase it, if you want to give it a special look and leave it to rise again, for at least half an hour. Then, put the dough in the baking trays and grease it with water or beaten egg with water, for a fine crust that will have a golden appearance. Bake the bread for 10 minutes at 160 degrees, then raise the temperature to 180. After 40 minutes, check the bread with a toothpick. If it is clean, then it is ready, if the dough still sticks, then it must be baked.

Homemade bread recipe with seeds

  • 500 g white flour type 650
  • 250 g wholemeal or black flour
  • 250 g of rye flour
  • 500 ml of water (or more, depending on how much the dough requires)
  • 25 g fresh yeast or 7 g dry yeast
  • 1 tablespoon honey
  • 20 g of salt
  • 250 g seeds and nuts
  • work table oil.

Method of preparation: put all kinds of flour in a bowl, pour all the water over them, add the ground cumin seeds. Mix everything with a wooden spoon, cover the bowl with plastic wrap and leave everything at room temperature for at least six hours (you will get a preferred dough). Meanwhile, rub the yeast with the honey and wait for it to ferment. Put the preferred dough in a bowl and pour the yeast over it. Knead the dough until it becomes elastic. Finely chop the walnuts and mix with the seeds. Add them to the dough, knead it a little more and give it a rectangular shape. Divide the eyes into three equal pieces and fold it into three. The left side and the right side, over the one in the center. Leave it to rise for an hour, then fold it in three again. After another 60 minutes, fold it once more in three and let it rest for 30 minutes. Divide it in half and knead it a little. Leave the dough to rise again for half an hour. Meanwhile, heat the oven. First you will bake the bread at 180 degrees, then you will raise the temperature to 200 degrees Celsius. You do the toothpick test and when you see that the dough no longer sticks to it, your bread is ready.

Homemade bread recipe with cheese, garlic and parsley

  • 800 g flour
  • 60 ml melted butter
  • 50 ml olive oil
  • 350 ml milk
  • 300 g cheese or cheese
  • 1 egg tied
  • 30 g of yeast
  • 200 g unmelted butter
  • 6 cloves of garlic
  • 1 bunch of parsley
  • salt, sugar - to taste.

Method of preparation: heat the milk and dissolve the yeast in it, mixing it with a quarter teaspoon of sugar. In a large bowl put flour, salt, an egg, melted butter, milk with yeast and knead for 10 minutes. Pour the oil and knead for another 10 minutes. Cover the dough with a towel and leave it to rise for two hours. Meanwhile, mix the melted butter with the finely chopped garlic and refrigerate. After the dough has doubled in volume, preheat the oven to 180 degrees and put the bread in the oven for about 20 minutes. Grease it with the mixture of butter and garlic, keeping a spoonful of the butter composition. Bake for another 7 minutes, then take it out of the oven and, after it has cooled for a quarter of an hour, cut out your pockets and fill them with thin slices of cheese. Keep the homemade bread with cheese and garlic for another 5 minutes in the oven, then grease it with the remaining garlic butter, chop the parsley and sprinkle it on top. Put it in the oven for another 2 minutes and it's ready.

Homemade rye bread recipe

  • 250 g of rye flour
  • 250 g white flour type 650
  • 12 g of fresh yeast or 4 g of dry yeast or 75 g of natural mayonnaise
  • 15 g salt
  • 1 tablespoon sugar
  • 400 ml water.

Method of preparation: put all the flour and salt in a bowl. Dissolve the yeast and sugar in warm water and when it has foamed, pour it over the flour and mix. Leave the composition at room temperature for half an hour, stirring every 15 minutes. Refrigerate the dough until evening, then leave it at 20-21 degrees Celsius until the next morning. Sprinkle a lot of flour on the work surface, because the rye dough is very sticky. Knead the dough, folding it several times. Leave it to rise for 1h30, until it doubles in volume. Preheat the oven to 250 degrees and bake the bread for half an hour.

Homemade potato bread recipe

  • 600 g white potatoes
  • 600 g white flour
  • 300 ml water
  • 3 teaspoons salt
  • 2 tablespoons oil
  • 25 g fresh yeast or 7 g dry yeast
  • 1 teaspoon brown sugar.

Method of preparation: boil the potatoes and crush them. Rub the fresh yeast well with the sugar until it becomes like sour cream. If it is dry, mix it with the sugar and 2 tablespoons of water, 2 teaspoons of flour and leave it to rise. Put the potatoes over the flour and mix. Pour the leavened yeast and knead the dough until it sticks to the palms. Leave it to rise for 40 minutes. After that, put the dough on the work table, divide it in two and fold it in three. Let it rise for another 35 minutes. Preheat the oven to 230 degrees and place a tray of water at the bottom. Bake the bread and after 15 minutes, remove the tray with water. The temperature will drop to 200 degrees and let the dough bake for another 30 minutes.

Homemade bread recipe with olives, onions and rosemary

  • 600 g flour
  • 300 ml water
  • 15 g of fresh yeast
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 50 ml oil
  • 400 g onion
  • 200 g seedless olives
  • rosemary.

Method of preparation: soak the yeast in warm water with sugar and two tablespoons of flour. Leave it to rise for a quarter of an hour, until it foams. Mix flour, salt, liquefied yeast, oil and knead. Leave the dough to rise for about an hour. Finely chop the olives and onions. Cook the onion, drain it well of oil and let it cool. After the dough has doubled in volume, spread it out, put the onion and olives and fold it. Let it rise for another 45 minutes. Preheat the oven to 230 degrees. Bake the bread at this temperature for 25 minutes, then lower it to 180 degrees and keep the dough for another 30 minutes, until browned.

Homemade bread recipe with cheese / cheese and dried tomatoes

  • 500 g white flour type 650
  • 250 ml of milk
  • 1 teaspoon sugar and one teaspoon salt
  • 2 teaspoons dry yeast
  • 200 g yogurt
  • 1 egg tied
  • 270 g cheese or cheese
  • 6 dried tomatoes.

Method of preparation: mix warm milk with yeast and sugar and leave the composition aside for 20 minutes. Beat the egg and yogurt and pour over the flour with salt. Add the soaked yeast and knead the dough. Let it rise for at least two hours. After doubling its volume, divide it in half and knead each half together with the grated cheese / cheese and finely chopped tomatoes. Keep cheese for decoration. Leave the dough to rise for another two hours. Preheat the oven to 180 degrees and bake the bread for 40 minutes.

Homemade bread recipe without kneading

  • 1 kg of white flour type 650
  • 500 ml of water
  • 10 g fresh yeast
  • 2 teaspoons salt, one teaspoon sugar
  • 50 ml of oil.

Method of preparation: mix flour, dry yeast, warm water, salt, oil, sugar until you get a homogeneous composition, without lumps. Grease the dough with oil, so that it does not stick to the crust, cover it with a foil and put it in the fridge to leaven. Before making the bread, leave the dough at room temperature for an hour. To bake the bread, either choose a dish that has a lid and keep it at 200 degrees Celsius, or opt for a container without a lid and leave at 180 degrees. Whichever method you choose, in the first 30 minutes, do not open the oven, then check the dough from time to time for another 20-30 minutes, doing the toothpick test.


Bread recipes

Ingredients

  • 1 kg white flour type 650
  • 10 gr dry yeast
  • 500 ml of water
  • 60 ml oil
  • 2 teaspoons salt
  • A teaspoon of sugar.

Method of preparation

Put the dry yeast in a glass with 50 ml of lukewarm water, add sugar and a tablespoon of flour and leave to rise for 15 minutes. Put the yeast over the flour and start kneading the dough from the edges inwards. Gradually add water and knead well. If the dough still sticks to your hand, then add a little more flour and knead.

Leave the dough to rise in a large bowl, and when it has doubled in volume, divide the dough in two and knead it once more, then leave it to rise for at least 30 minutes. Prepare the baking dishes, grease them with a little oil, then add the dough to the dishes and grease it with a little water or a beaten egg, for a finer and golden-looking shell.

Bake the bread for 10 minutes at 160 degrees C, then raise the temperature to 180 degrees and leave the bread for another 40 minutes. Check the dough with a toothpick, and when it no longer sticks, it means that it is well baked.


Bread

Browse this virtually collection of homemade bread recipes, easy and fast, and choose your favorite recipe. These recipes are light, healthy, economical and most importantly - very tasty! Some recipes on this list are gluten free. All new bread recipes are made without gluten, but the old ones can be modified to suit celiacs.

If you are looking for easy homemade bread recipes, then you have come to the right place! I managed to create some simple and very good bread recipes, which I decided to share with you. You don't have to be a baker to prepare them. If you follow my recipes, then baking bread will become a pleasure! You can create simple homemade bread recipes, or you can give free rein to your imagination and create creative bread recipes with herbs, spices and other special ingredients to turn any simple bread into a real culinary delight!

On this page you will find several types of recipes: gluten-free bread recipes, stuffed bread, glue, yeast-free bread, cakes, kneadless bread, toast bread, rustic bread, appetizer bread, green bread, wholemeal bread and much more.


Homemade bread recipes - methods at your fingertips

  • without mayo or to make the dough directly - when kneading the dough, put all the amount of flour, water / milk, salt and yeast if you choose this method, you will need a quantity 2-3 times higher than yeast than for indirect preparation (with mayonnaise) remember that if you choose to make bread without mayonnaise, you will not get the same intense flavor, the core will be more porous
  • with mayonnaise or make the dough indirectly - involves two stages: first make the mayonnaise, then the dough according to the recipe, to get the mayonnaise, use 50% of the amount of flour, ⅔ of water and all the yeast kneaded, but taking care that the mayonnaise has less consistency than the dough The duration of leavening of the mayonnaise can last between 1h30 and 2h, depending on the quality of the flour and yeast used in the second stage, after the mayonnaise has fermented, add the rest of the flour and salt after kneading, keep the dough to leaven minutes, until it doubles in volume after that, put the dough on the table over which you sprinkled a little flour, cut it into the desired shapes and leave it to rise for another 30 minutes and only then put it in the oven.
  • with or without agitation - There are also homemade bread recipes that do not require kneading then, if you use a bread machine, then it does all the work: leaven, knead and bake, and you just have to put the ingredients in it.

Classic homemade bread recipe

  • 10 g dry yeast or 25 g fresh yeast
  • 1 kg of flour
  • 550 ml water (50 ml are for mayonnaise, if you want to use fresh yeast)
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 60 ml oil.

Method of preparation: if you use fresh yeast, you will have to prepare the mayonnaise first: mix the yeast well with the sugar, then add 50 ml of warm water (not hot or cold), a tablespoon of flour and leave it to rise for a quarter of an hour. doubles the volume). Put the mayonnaise over the flour for the dough, gradually adding warm water. The dough is kneaded from the edges inwards, so that it can absorb air. Beat the dough 10 times, so that the air is evenly distributed in the dough. If you see that the dough sticks to your hand, add a little more flour and knead it for another five minutes. Leave it to rise in a bowl. When it has doubled in volume, divide the dough in two, knead it once more, increase it, if you want to give it a special look and leave it to rise again, for at least half an hour. Then, put the dough in the baking trays and grease it with water or beaten egg with water, for a fine crust that will have a golden appearance. Bake the bread for 10 minutes at 160 degrees, then raise the temperature to 180. After 40 minutes, check the bread with a toothpick. If it is clean, then it is ready, if the dough still sticks, then it must be baked.

Homemade bread recipe with seeds

  • 500 g white flour type 650
  • 250 g wholemeal or black flour
  • 250 g of rye flour
  • 500 ml of water (or more, depending on how much the dough requires)
  • 25 g drojdie proaspata sau 7 g drojdie uscata
  • 1 tablespoon honey
  • 20 g sare
  • 250 g seminte si nuci
  • ulei pentru masa de lucru.

Method of preparation: pune toate tipurile de faina intr-un castron, toarna toata apa peste ele, adauga semintele de chimen macinate. Amesteca totul cu o lingura de lemn, acopera vasul cu o folie din plastic si lasa totul la temperatura camerei, timp de cel putin sase ore (vei obtine un aluat prefermentat). Intre timp, freaca drojdia cu mierea si asteapta sa fermenteze. Pune aluatul prefermentat intr-un lighean si toarna peste el drojdia. Framanta aluatul pana devine elastic. Taie nucile marunt si amesteca-le cu semintele. Adauga-le in aluat, mai framanta-l un pic si da-i o forma dreptunghiulara. Imparte-l din ochi in trei bucati egale si impatureste-l in trei. Partea stanga si partea dreapta, peste cea din centru. Lasa-l o ora la dospit, dupa care impatureste-l din nou in trei. Dupa alte 60 de minute, mai impatureste-l o data in trei si lasa-l sa se odihneasca 30 de minute. Imparte-l in doua si mai framanta-l un pic. Lasa aluatul din nou la dospit, timp de jumatate de ora. Intre timp, incinge cuptorul. Mai intai vei coace painea la 180 de grade, dupa care vei creste temperatura la 200 de grade Celsius. Faci testul scobitorii si cand vezi ca aluatul nu se mai lipeste de ea, painea ta e gata.

Reteta de paine de casa cu branza, usturoi si patrunjel

  • 800 g faina
  • 60 ml unt topit
  • 50 ml olive oil
  • 350 ml milk
  • 300 g branza sau cascaval
  • 1 egg tied
  • 30 g drojdie
  • 200 g unt netopit
  • 6 cloves of garlic
  • 1 bunch of parsley
  • sare, zahar - dupa gust.

Method of preparation: incalzeste laptele si dizolva in el drojdia, amestecand-o si cu un sfert de lingurinta de zahar. Intr-un vas mare pune faina, sarea, un ou, untul topit, laptele cu drojdia si framanta timp de 10 minute. Toarna uleiul si framanta alte 10 minute. Acopera aluatul cu un prosop si lasa-l la dospit doua ore. Intre timp, amesteca untul netopit cu usturoiul taiat marunt si pune-l la frigider. După ce aluatul si-a dublat volumul, incinge cuptorul la 180 de grade și baga la cuptor painea, pentru aproximativ 20 de minute. Unge-o cu amestecul de unt si usturoi, pastrand o lingura din compozitia de unt. Mai coace-o alte 7 minute, după care scoate-o din cuptor si, după ce se raceste un sfert de ora, taie buzunare si umple-le cu felii subtiri de branza. Mai tine painea de casa cu branza si usturoi inca 5 minute la cuptor, dupa care unge-o cu untul cu usturoi ramas, toaca patrunjelul si presara-l deasupra. Mai pune-o 2 minute la cuptor si e gata.

Reteta de paine de casa cu secara

  • 250 g faina de secara
  • 250 g faina alba de tip 650
  • 12 g drojdie proaspata sau 4 g drojdie uscata ori 75 g de maia naturala
  • 15 g salt
  • 1 lingura de zahar
  • 400 ml apa.

Method of preparation: pune intr-un castron toata faina si sarea. Dizolva drojdia si zaharul in apa calduta si cand a facut spuma, toarn-o peste faina si amesteca. Lasa compozitia la temperatura camerei o jumatate de ora, amestecand la fiecare 15 minute. Pune aluatul la frigider pana seara, apoi lasa-l la 20-21 de grade Celsius pana a doua zi dimineata. Se presara faina multa pe planseta de lucru, pentru ca aluatul de secara este foarte lipicios. Framanta aluatul, impaturindu-l de mai multe ori. Lasa-l la dospit 1h30, pana isi dubleaza volumul. Incinge cuptorul la 250 de grade si coace painea timp de jumatate de ora.

Reteta de paine de casa pe baza de cartofi

  • 600 g cartofi albi
  • 600 g white flour
  • 300 ml water
  • 3 lingurite sare
  • 2 tablespoons oil
  • 25 g drojdie proaspata sau 7 g drojdie uscata
  • 1 lingurita zahar brun.

Method of preparation: fierbe cartofii si zdrobeste-i. Freaca bine drojdia proaspata cu zaharul, pana devine ca o smantana. Daca e uscata, amestec-o impreuna cu zaharul si 2 linguri de apa, 2 lingurite de faina si las-o la dospit. Pune cartofii peste faina si amesteca. Toarna drojdia dospita si framanta aluatul pana nu se mai lipeste de palme. Lasa-l la dospit pentru 40 de minute. Dupa aceea, pune aluatul pe masa de lucru, imparte-l in doua si impatureste-l in trei. Mai lasa-l alte 35 de minute sa creasca. Incinge cuptorul la 230 de grade si in partea de jos pune o tava cu apa. Pune painea la copt si dupa 15 minute, scoate tava cu apa. Temperatura o sa scada la 200 de grade si lasa aluatul sa se coaca inca 30 de minute.

Reteta de paine de casa cu masline, ceapa si rozmarin

  • 600 g flour
  • 300 ml water
  • 15 g of fresh yeast
  • 1 lingurita de zahar
  • 2 lingurite de sare
  • 50 ml oil
  • 400 g ceapa
  • 200 g masline fara samburi
  • rozmarin.

Method of preparation: inmoaie drojdia in apa calduta cu zahar si doua linguri de faina. Las-o la dospit un sfert de ora, pana face spuma. Amesteca faina, sarea, drojdia lichefiata, uleiul si framanta. Lasa aluatul la dospit timp de aproximativ o ora. Taie maslinele si ceapa marunt. Caleste ceapa, scurge-o bine de ulei si las-o sa se raceasca. Dupa ce aluatul si-a dublat volumul, intinde-l, pune ceapa si maslinele si impatureste-l. Mai lasa-l alte 45 de minute la crescut. Incinge cuptorul la 230 de grade. Coace painea la aceasta temperatura timp de 25 de minute, dupa care scade-o la 180 de grade si mai tine aluatul alte 30 de minute, pana se rumeneste.

Reteta de paine de casa cu branza/cascaval si rosii uscate

  • 500 g faina alba de tip 650
  • 250 ml of milk
  • 1 lingurita de zahar si una de sare
  • 2 lingurite drojdie uscata
  • 200 g iaurt
  • 1 egg tied
  • 270 g cascaval sau branza
  • 6 rosii uscate.

Method of preparation: amesteca laptele caldut cu drojdia si zaharul si lasa compozitia deoparte 20 de minute. Bate oul si iaurtul si toarna-le peste faina cu sare. Adauga drojdia inmuiata si framanta aluatul. Lasa-l sa creasca cel putin doua ore. Dupa ce si-a dublat volumul, imparte-l in doua si framanata fiecare jumatate impreuna cu cascavalul/branza dat/a prin razatoare si rosiile taiate marunt. Pastreaza cascaval si pentru decor. Lasa aluatul la crescut pentru alte doua ore. Incinge cuptorul la 180 de grade si coace painea timp de 40 de minute.

Reteta de paine de casa fara framantare

  • 1 kg de faina alba de tip 650
  • 500 ml of water
  • 10 g drojdie proaspata
  • 2 lingurite de sare, una de zahar
  • 50 ml de ulei.

Method of preparation: amesteca faina, drojdia uscata, apa calduta, sarea, uleiul, zaharul pana obtii o compozitie omogena, fara cocoloase. Unge aluatul cu ulei, ca sa nu prinda coaja, acopera-l cu o folie si pune-l la frigider, ca sa dospeasca. Inainte de a face painea, lasa aluatul la temperatura camerei, o ora. Pentru coacerea painii, fie alegi un vas care are capac si o tii la 200 de grade Celsius, fie optezi pentru un recipient fara capac si lasi la 180 de grade. Indiferent ce metoda alegi, in primele 30 de minute, nu deschizi cuptorul, dupa care verifici aluatul din cand in cand timp de alte 20-30 de minute, facand testul cu scobitoarea.


Video: Σπιτικό ψωμί (November 2021).