Most people cannot imagine any feast without bread, be it a holiday or an ordinary dinner. A warm, fragrant, fragrant loaf fills the house with a special aroma. Many people associate it with childhood, mother or grandmother, something elusively alluring. Did you know that you can make round bread in the oven yourself? If not, let's look at the rules and features of baking together.
Flour selection
At first glance, everything is simple here, but there are some nuances. To bake a round one, you can take premium and first grade flour. These varieties absorb more moisture and allow baked goods to rise well. And the crumb turns out to be porous and tender; the bread can lie for several days without becoming stale.
Basic Rules
To make round bread in the oven especially tasty and successful, you must follow some recommendations from bakers:
- It is necessary to sift the flour. This will saturate the flour with oxygen.
- The dough kneading time should not exceed 10 minutes.
- Product molding. After kneading, the dough needs to rest for about an hour. After this, knead it again to remove any excess air bubbles.
- Now you can form the dough and leave it for 40 minutes.
How to register a product
For a young housewife, it may be somewhat difficult to understand when to put a loaf in the oven. You need to press it lightly with your finger. If the dough is elastic, and as a result there is a dent that quickly recovers, then it’s time to preheat the oven. In the meantime, you can start decorating the loaf. To make it look attractive, one cut is made lengthwise. You can make a number of notches on the loaves. This is necessary so that the gas formed when the dough rises in the oven can escape and not spoil the appearance of the product.
White bread
Let's start with the simplest recipe that every beginner can easily implement. All you need is an oven and a little free time. It’s hard to even describe how airy, aromatic and tasty it turns out. Moreover, you can simply prepare round bread on a baking sheet, without using a special mold. Even your neighbors will be wondering what you cooked for dinner today. So let's get straight to the recipe:
- 400 g flour (more or less may be needed);
- 200 ml water;
- 1 teaspoon dry yeast;
- ½ teaspoon sugar;
- salt;
- vegetable oil (3-4 tablespoons).
Cooking features
First you need to put the dough. This is not at all difficult, even if you have never worked with yeast dough, you will probably succeed. Round bread is an ideal option to try yourself in this field. You will need to dissolve the yeast in warm water, add sugar and water. Stir well and leave for 30 minutes.
- The dough has arrived, now add salt, butter and flour. The dough will seem sticky, but that's okay. Roll the dough into a ball and start kneading. Grease your hands with sunflower oil and knead until smooth and soft.
- Place in a warm place for about 1 hour.
- Turn on the oven at 190 degrees.
- Divide the dough into two parts and form a round loaf.
- It bakes for about 40 minutes.
Leave the finished loaves to cool on a wire rack.
Yeast-free baked goods
Considering the types of round bread, I would like to mention this option. Experts assure that regular consumption of fermented products is harmful to your body. But yeast-free sourdough bread according to the ancient recipes of our ancestors is an ideal food.
Preparing sourdough is not as labor-intensive a process as it might seem at first glance. Take 0.5 liters of whole milk and leave it in the room for a day. After this, add 0.5 liters of water and flour, leave for another 2 days. After this, a clot forms. This is leaven. It can be stored in the refrigerator. If you were unable to use it in 1-2 days, then you can “refresh” it, that is, add water and flour.
Sourdough bread recipe
You will need 3-5 tablespoons of the resulting mixture. If suddenly the starter does not fit, leave it in a warm place, this process will go much faster. Add a glass of flour and two glasses of water. Don't forget to save a little for next time. By doing this, you can preserve the starter for a long time. You need to store it in a jar with holes so that the starter can breathe.
To the resulting mass you need to add another glass of water, 2 cups of flour, a teaspoon each of salt and sugar. You can add 1 tablespoon of oil to make it more elastic. The dough should not be too dense, since without yeast it will not have much strength to rise.
Pear bread
If you want to please your children, then choose this recipe. The baked goods turn out so luxurious that it will be difficult to resist eating the entire loaf yourself. The aroma is so fantastic that everyone in the household will come running. To prepare you will need:
- flour - 350 g;
- sugar - 30 g;
- soda, cinnamon, salt - on the tip of a knife;
- eggs - 3 pcs.;
- vegetable oil - 30 g.
First you need to prepare the pears. The skin is removed from them and the fruits are ground on a grater. Add eggs and butter to this mixture and mix thoroughly. Carefully add all other ingredients and flour. Gradually knead into a smooth dough. Place it in the form of small koloboks on a baking sheet and bake at 180 degrees.
Rye bread recipe
Almost anyone can bake white bread. But with dark varieties you will have to tinker. Rye bread constantly strives to form a thick crust, and inside there is a sticky and unbaked mass. It is heavier to lift. Therefore, it is recommended to mix rye and wheat flour to obtain tasty and fluffy buns.
Round rye bread is easier not only to shape, but also to monitor the degree of its readiness. And in order for the body to receive maximum benefits, you can add flax seeds. So, the recipe:
- flour, namely a mixture of 1 cup wheat and 3 cups rye.
- water - 2 glasses;
- yeast - 40 g (if you use dry yeast, then 2 teaspoons);
- sugar and salt 1 tsp each;
- flax seeds - 150 g.
Features of making rye bread
It's no more difficult than baking a white loaf, you just need a little practice.
- Wheat and rye flour need to be sifted, mixed and flax seeds added. They can be replaced with carrot pieces and sunflower seeds.
- Let's prepare the dough. To do this, mix yeast with sugar and add a little water.
- Leave in a warm place to rise for 20 minutes.
- Add the remaining ingredients and mix into a ball.
- You can divide it into several parts or bake a large round loaf.
- After 40 minutes, make a cross-shaped cut and place the baking sheet in the oven.
Instead of a conclusion
Making homemade bread can become a real hobby and passion. These baked goods can be so different that it is difficult to even try all types. Moreover, by adding vegetables, seeds of various plants, and dried fruits to the dough, you simply change its taste beyond recognition. And even one recipe produces different breads. Therefore, you can experiment every day and surprise your friends and family.
Since the recipe contains neither milk nor eggs, this bread can be eaten during Lent.
To prepare round bread in the oven, prepare the ingredients according to the list.
Mix flour, salt, sugar and yeast. Add warm water and oil.
Knead into a soft elastic dough. Place it in a bowl greased with oil. Cover with film and leave in a warm place for 40-50 minutes.
After the allotted time, the dough will grow noticeably.
Place it on a work surface and knead it. We form a ball, which we place on a baking sheet covered with parchment or greased with oil.
I've gotten really lazy, so I put the dough in a basket. Then I simply turn it over onto a baking sheet - it turns out to be round bread.
If you have such a device for lazy housewives, then simply form the dough into a ball and place it in the basket, seam side up.
Whatever your preparation is, cover it with a towel and leave it in a warm place for 30-40 minutes.
This is how the dough came together after the allotted time.
You remember that I am a lazy housewife))) So I just turned the basket over, and this is how the round bread turned out.
We make random cuts. Place the baking sheet with bread in an oven preheated to 200 degrees for 25-35 minutes. Find your way around your oven! When you tap the finished bread, you will hear a dull sound.
The bread is actually quick, if you put the dough in the morning, you can eat it by lunchtime!
Recipe:
1. Flour – 200 gr.
2. Water – 90 ml.
3. Saf-moment yeast – 1 tsp.
*Knead the dough, it will be dense! We forget about it for a couple of hours, longer if possible. Here it is after 2 hours of fermentation. It went up three times. Porous. (the dough matures under a film in a place without drafts!)
Dough:
1. Suitable dough
2. Salt – 0.5 tsp.
3. Sugar – 1 tbsp. spoon
4. Butter or margarine – 40 -50 gr.
5. Flour – 300 gr.
6. Water – 160-170 ml.
Preparedtion:
1. Mix our dough with all the ingredients, except oil.
2. Add softened butter gradually
*IF THE DOUGH IS VERY STICKY, ADD A LITTLE FLOUR, it can take up to 50 grams (two heaped tablespoons). The dough shouldn’t be hard, it’s like pliable warm plasticine, it just plays in your hands!
Dip your hands in vegetable oil, collect the bun, and let it rest for 40 minutes - 1 hour.
Bread forming:
1. Divide our rested dough into two parts
2. Roll into two balls with your hands
3. Let it rest for another 10-15 minutes
4. Make cuts along the buns
5. Spray with water
Bake in the oven at 220 degrees. NO STEAM! Bake until beautifully colored. (it took me 15 minutes on the middle shelf)
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