Very simple homemade bread

Category: Yeast bread
Very simple homemade bread

Ingredients

Flour ~ 1.4 kg
Water 0.9 l
Yeast 2 sachets
Sugar 1 tbsp. the spoon
Salt (I have sea salt) 4 tsp
Vegetable oil in dough 2 tbsp. spoons
Vegetable oil for lubricating molds, hands and loaves ~ 3 tbsp. spoons

Cooking method

  • Products for cooking:
  • Very simple homemade bread
  • Sift flour (not all), stir it well with yeast:
  • Very simple homemade bread
  • Add the rest of the ingredients and knead into a smooth dough, gradually adding flour until the dough stops sticking to your hands, but without hammering it with flour!
  • Very simple homemade bread
  • Transfer the dough to a deep bowl, cover with a clean towel and let rise. At first I wanted to put it in a slow cooker for proofing, but while I was looking for how to do it, it decided to get away from me ... I kneaded it, after a few minutes it decided to desert again (no photo, because at this time I was chatting with a phone), I had to take it out, knead it (I greased my hands with vegetable oil) and make loafs:
  • Very simple homemade bread
  • To do this, I divided the dough into two unequal parts (since I have two different in diameter, completely ordinary "Soviet" tin forms), I flattened the smaller piece along the bottom of a smaller shape, got the thickness of the dough somewhere "on the finger", decorated a little on top cones and flowers, and slightly smeared with vegetable oil and allowed to rise:
  • Very simple homemade bread
  • While I was making the loaf, I turned on the oven at 200`C, the mode was the bottom heat.
  • Then she put the first loaf there:
  • Very simple homemade bread
  • While he was baking, she made a second loaf in a larger shape, from a larger piece of dough.
  • When the first loaf was well browned on top, she checked whether it was baked with a wooden skewer, and took it out:
  • Very simple homemade bread
  • Then she put the second one in the oven:
  • Very simple homemade bread
  • Here it is at the output:
  • Very simple homemade bread
  • Very simple homemade bread

The dish is designed for

2 loafs

Time for preparing:

2-2.5 hours

Cooking program:

200`C, mode - bottom heat, oven BOSH

Note

I apologize in advance, if there was a similar recipe already, I looked for it - I did not find it.
From myself I will add that usually my bread directly increases more, 4-5 times more, here it turned out 3-3.5 times, maybe it should have been allowed to rise more in the dough, but it strove to escape from the bowl to the table. .. The recipe was taken from Lyudmila Vladimirovna, from the russianfood website, I just replaced fresh yeast with fast yeast.

Rick
Ninelle, such beauty turned out! Next time you try to do it in a slow cooker.
Ninelle
RickAs the tokama will be a bowl, I will bake it, and I will try it for proofing, or tuda, or in the airfryer. In principle, you can go to the oven, but there is a danger of running away.
And there was nothing left of beauty. the child eats bumps-flowers first.
Rick
Still, I suppose not only beauty, but also the most delicious
Ninelle
Until you have devoured everything, come, hot tea and homemade honey, I guarantee! It's so delicious, freshly baked bread, crispy crust, butter and honey
Rick
Leaving 🔗
Ninelle
Ok, we are waiting with bread and salt
Vasilica
Ninelle, what a very simple homemade bread, a real loaf! Very beautiful! Sorry for the final photo,: girl-th: can you insert the last one?
Ninelle
Vasilica, Thank you!
and what is the last one? Crumbs in the bread box?
Vasilica
Her, the last photo, where the ribbed sides. Well, you can also crumbs - it will be even more mysterious.
Ninelle
I didn't understand ... this photo stands with grooved sides ... the last
Vasilica
Quote: Ninelle

I didn't understand ... this photo stands with grooved sides ... the last

You have it last, yes. And the final one is the very first, right after the name, category, nat. kitchen. Do you see the column on the right with pictures of new recipes? And yours is not, because you do not have the final photo. I hope I explained it clearly.
Ninelle
Vasilica, aaaaaaaaaaaaaaaaaaaaaaa aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa ... I’m posting the recipe for the first time, I’ll try.
toffee
What loaves! As the cat Behemoth used to say: "We are delighted!" But isn't there too much yeast? In two packs of Saf moment grams ... 20?
Ninelle
On my pack it says "one bag is designed for 0.5 kg of flour", I had one started pack, if there was a half there, that's good, and the second whole, both from the refrigerator. But I haven't baked bread for a long time, I usually put much less yeast. I used to bake bread buns for a week, for three kg of flour - bread, for a kilogram of muffin. And if two small packs of yeast left, then well. I remembered when the bread was already ready. According to the recipe, there was generally fresh yeast, I counted it on the plate and, taking into account the fact that it was written on the pack, even reduced it. I need to bake it according to my old recipe.
toffee
Why store dry yeast in the refrigerator? There are also extraneous odors, and the humidity is increased.
Sorry about the yeast, I didn't take into account that the flour is 1.4 kg. For such a weight, yeast may not be much. But it turns out that KP cannot be trusted with such a batch.
Ninelle
iris. kabecause I have a very hot apartment, and the kitchen is all the more convenient for me. There are no smells in my fridge. And I always store any yeast there, quick on the door, traditional in the freezer. About 15 years ago, I kept it in old Orsk, and then in Stinol, these refrigerators did not have a system for eliminating odors, such as in my Toshiba. I kept it in a plastic box. And everything was wonderful!
And about yeast, as well as about everything else, everyone adapts himself. I repeat, I used to bake in a different way. To the horror of the bakers, she could make dough with mayonnaise. And I baked pies on a pies dough, and bread on a pie, in general I am a non-standard baker. But I agree that it was possible to put one pack of yeast in this recipe for one and a half kg of flour, since it ran away from me at the speed of sound.
I kneaded it with my hands, didn't even bother in the combine. I love listening to the dough, how it breathes, squeaks, talks.

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