The recipe for a loaf in the oven. Loaf recipes in the oven: classic, with cheese and garlic, stuffed

Recipe for small loaves in the oven

Have you ever tried to bake loaves at home? recently tried recipe, according to which I baked small homemade loaves in the oven that look like hot dog buns. Now I share with you, dear readers of the notebook!

Recipe for loaves in the oven starts with the preparation of the dough.
For steam, we need:
250 ml warm water

10 g fresh yeast

1 tablespoon sugar

0.5 teaspoon salt

320 g flour.

Cooking dough for bars:
Half the norm of water is taken, sugar, salt and yeast are dissolved in it and
left until foam appears (approximately 10 minutes). Then topped up
the rest is water and flour. The dough is kneaded and left to rise
for 40-50 minutes.
If you use the recipe for making dough for loaves for
bread machines, then the components for the dough are laid in it in the same
same sequence as when kneading by hand. dough kneading
produce on any program for bread, for example "plain bread". At
kneading dough for long loaves, the kolobok will not form.

Components for kneading dough for loaves:
160 g flour

60 g sunflower oil
When the dough is ready, add 160 g of flour and 60 g of butter to it.
Knead the dough for homemade loaves well with your hands or with the help of
bread makers. Turn off the bread maker (if you used one) and let the dough
come up and mature (it will take 40-45 minutes).
Sprinkle the table with flour or grease with vegetable oil, as you like
Like. Put the dough for loaves on it, punch it down and divide it into
8 parts. Roll them into koloboks, cover with a napkin and let stand 10
minutes. Then, from each kolobok, make a cake with your hands and wrap it
her a candy bar. Sprinkle a baking sheet with flour, put small
loaves seam down. Carefully cut with a knife. I did
small homemade loaves, they are also called Filippovsky. Famous
Moscow baker formed small loaves 10 cm long with three
incisions. I got 8 bars, and I got cuts
more, 4-5. Leave small homemade loaves for climbing
12-15 minutes.

At this time, the oven warms up to 200 degrees. Brush with beaten egg before baking.

Home baked loaves that's why recipe in the oven at the specified temperature for 15-20 minutes.
Treat yourself to delicious little fluffy homemade loaves with a crispy crust!

The dough recipe for small loaves in the oven can be used to
baking large homemade loaves, pies, hot dog buns,
buns for sandwiches. Loaves according to this recipe can be baked in
bread maker if it has a baguette function.
I suggest you watch another video recipe for baking at home
country-style bread in the form of a baguette from chef Sergey Verevkin, according to
which you can bake three baguettes of delicious homemade bread:

Bread is the main dish on any table, whether it is festive or everyday. It must be present in every home. Without it, food seems not so tasty and satisfying, because it’s not in vain that they say “Bread is the head of everything!”.

Now most housewives prefer store-bought bread, forgetting how delicious and unique it is cooked at home!

In fact, bake fragrant, crispy and incredibly delicious loaf at home is not so difficult. All it takes is a little of your time, quality ingredients, and heat (yeast dough loves it).

There are several types of loaves: ordinary, as we are used to using them, and savory ones, supplemented with various additives. Today we will consider all their varieties. From ordinary classic to stuffed and even baked under the guise of pizza.

Classic recipe

Required Ingredients:

whole milk - 1 tbsp.;
premium wheat flour - 3 tbsp.;
chicken eggs - 1 pc.;
granulated sugar - 20 g;
table salt - 10 g;
dry instant yeast - 2 tsp;
refined vegetable oil - 50 ml.

Duration of active cooking: 60 min.

Dough kneading time: 2-3 hours.

Calories per 100 g: 260 kcal.

Cooking a loaf at home in the oven:

Heat the milk to 35 0 C, and then mix with granulated sugar and yeast. Leave for 20 minutes in a warm place. During this time, the yeast will become active and disperse, rising with a foamy “cap” above the surface of the milk;
After that, add the egg beaten with a fork, salt and vegetable oil. Mix thoroughly;
Sift the flour twice, and then begin to pour it into the prepared milk mixture. Knead a homogeneous viscous dough with constant stirring movements. Cover it with a cloth and set aside in a warm place for 2-3 hours. During this time, the dough should double in size. After the approach, it must be kneaded. Repeat the procedure three times;
After the dough has risen the required number of times, you can start working with it. Divide the dough into 2 equal parts and place on a lightly oiled work surface (hands should also be in oil);
Roll out half of the dough into a rectangular layer, at least 0.5 cm thick;
Gently roll the rolled dough into a roll, pinch the edges and place on a baking sheet pre-greased with vegetable oil - seam down;
With the remaining piece of dough, repeat the same steps;
Make 3-4 cuts typical for a loaf on the top of both dough pieces, brush with water and leave for 10-15 minutes for proofing;
After proofing, send the baking sheet to the oven preheated to 180 0 С and bake the products for 20-25 minutes;
After the specified time, you will get 2 beautiful, fragrant and incredibly crispy loaves, baked by yourself, at home.

Loaf recipe with cheese and garlic in the oven

Ingredients:

white loaf - 1 pc.;
hard cheese "Dutch" - 200 g;
butter - 100 g;
garlic - 1 head.

Cooking time: 35 min.

Cooking:

Butter must first be removed from the refrigerator, it should be soft, at room temperature;
Wash the greens, shake off excess liquid and chop as finely as possible;
Rub the oil with chopped herbs;
Next, take on the preparation of cheese and garlic. Grate the cheese, and pass the garlic through a special press. Mix cheese with garlic;
Make deep cuts in the banana. First grease their recesses with a mixture of butter and herbs, and then fill them with cheese and garlic;
Wrap the prepared loaf in baking foil and send it to the oven preheated to 200 0 C for 15 minutes, then unfold the top of the foil and return the loaf with garlic cheese to the oven for another 5 minutes - this way it will be covered with a beautiful crispy crust;
A loaf with cheese and garlic is always served hot. It will serve as an excellent option for a quick snack or Sunday breakfast.

Sliced loaf with herbs and garlic in the oven

Required Ingredients:

sliced loaf (recommended French baguette) - 1 pc.;
butter - 100 g;
parsley and dill - in a bunch;
garlic - 1 head;
salt;
provencal herbs - 1 tsp;
ground black pepper - a pinch.

Cooking time: 50 min.

Calories per 100 g: 265 kcal.

Cooking:

Melt the butter slightly in a water bath, and then combine with finely chopped dill and parsley. Lightly salt the mixture and season with a pinch of pepper and Provence herbs;
Peel the garlic, wash and chop. If you want, you can chop it finely, but you can also skip it with a special press. Combine garlic and oil mixture. Mix thoroughly;
Take a sliced \u200b\u200bloaf, and generously grease each piece with the prepared mixture. Then connect them together, again forming a solid loaf. It is most convenient to lay them out immediately on a piece of foil;
Wrap the formed product in foil and send it to the oven preheated to 190 0 C for 15-20 minutes;
5 minutes before the end of baking, unfold the top of the foil, let the loaf brown.

Stuffed loaf with stuffing in the oven

Cooking Ingredients:

stale loaf - 1 pc.;
hard cheese - 100 g;
sausages - 150 g;
chicken eggs - 3 pcs.;
fresh tomatoes - 2-3 pcs.;
mayonnaise - 100 g.

Cooking time: 40 min.

Calories per 100 g: 270 kcal.

Steps for preparing a stuffed loaf:

Pizza from a loaf in the oven

Required Ingredients:

loaf - 2 pcs.;
fresh tomatoes - 6 pcs.;
ham - 400 g;
Dutch cheese - 300 g;
ketchup - 6 tablespoons;
eggs - 2 pcs.;
milk - 200 ml;
a mixture of Provence herbs, salt - to taste;
fresh herbs - a small bunch.

Cooking time: 30 min.

Calories per 100 g: 270 kcal.

Cooking:

Cut the loaf into pieces, such as for ordinary sandwiches;
Wash fresh tomatoes, drain and cut into small cubes. Cut the ham into neat sticks;
Grate the cheese;
In a deep and wide bowl, beat the eggs with milk, a mixture of Provence herbs and a pinch of salt;
Line a baking sheet with greased baking paper. Dip the loaf slices in the prepared milk and egg mass, and then lay them on a baking sheet in one row;
Next, grease the top of each piece with ketchup, put slices of ham and tomatoes on top in an even layer;
Then generously sprinkle each piece with cheese and send for 15 minutes in an oven preheated to 180 0 C;
Sprinkle the finished pizza slices on a loaf with chopped fresh herbs and serve to the table, in addition to tea and other favorite drinks.

When preparing a stuffed loaf or mini-pizza on a loaf, you can independently vary the basic list of ingredients. In addition to what is listed in the ingredients list (sausage, cheese, eggs), you can use mushrooms, black olives, olives, bell peppers and much more.

In order to prepare a delicious and quick appetizer from a long loaf, it is not at all necessary to run to the store for a fresh bun or start baking it. Quite a tasty filling can be prepared from yesterday's, even a little stale bread. The oil or ketchup used in the cooking process will soften the stale loaf, and the rest of the ingredients will saturate it with incredible aromas and give it a piquant unique taste.

A loaf baked with cheese and garlic can be used as a quick snack. And stuffed will serve as an excellent option for a summer picnic. Pizza made from a long loaf can be served for evening gatherings with friends - fast, tasty and interesting. There are a lot of cooking options - the choice depends on your taste preferences! Experiment!

I never tire of repeating that homebaked bread, prepared with your own hands - it's just a miracle, and it cannot be compared with store-bought. Today I offer you a recipe for making a charming loaf that I baked in the oven. To say that he came out wonderful is to say nothing. This long loaf surprised and delighted me with its tenderness, airiness, lacy crumb and very pleasant taste. It really turned out great, and I think that this merit of fresh yeast. The loaf is cooked in the oven very simply, and if you don’t count the time for raising the dough, then it’s quite fast. It is perfect for creating sandwiches, and freshly baked it is good on its own.

Ingredients:

wheat flour about 400 gr
warm water 250 ml
15 gr fresh live yeast
1/2 teaspoon salt
1 teaspoon sugar
2 - 3 tbsp vegetable oil
1 raw egg for greasing the top

Cooking method

We dissolve fresh yeast in warm water, add sugar and 100 grams of flour, mix everything until smooth and lumps disappear. Cover the dough with cling film and put in a warm place for 30 minutes to activate.

After half an hour, you will see that the yeast has revived and our dough has almost doubled in size.

The dough for a loaf can be made by hand in the usual classic way, in a bread machine, or (as I did) knead it with a mixer. We shift the dough into the mixer bowl, add salt and start kneading at the lowest speed, gradually add the sifted remaining flour in parts, at the very end pour in the vegetable oil. The dough is kneaded for about 10 minutes, until smooth. I want to note right away that it will seem a little liquid, but do not rush to add a lot of flour - this will lose the airiness of our loaf.

Then we cover the dough with cling film and leave it for about one hour in a warm place to rise (for me it almost tripled). Carefully lay it out on a floured table and form one large or two medium loaves, as in my case. If the dough sticks to your hands, grease them with vegetable oil.

No one will ever convince me now that homemade bread is a miracle, and it is much better than store-bought. Today I offer you a simple recipe for making a magical sliced loaf that always turns out tasty and fragrant. Its crumb is very tender, porous and airy. Believe me, everyone can cook such a magnificent loaf, there would only be a desire. And if you bake bread yourself at least once, then this desire will appear in you often. A rich sliced loaf is ideal for breakfast and, by and large, you can eat it just like that without anything - it is so tasty, airy and appetizing. Now it has become fashionable to bake everything according to GOST, I don’t know if my recipe meets these standards, the most important thing for me is that my family loves this loaf very much and is looking forward to baking.

Ingredients:

about 300 gr wheat flour
1 egg
60 gr butter
1 heaping teaspoon dry yeast
about 150 ml warm milk
1 teaspoon sugar
a pinch of salt
2 - 3 tbsp vegetable oil
1 raw egg for greasing the top (optional)

Cooking method

First of all, we prepare yeast dough for sliced loaf. To do this, first activate the yeast, dissolve in half the amount of warm milk and add sugar. Leave it like this for 15 minutes until a fluffy foam cap rises. Melt the butter in the remaining milk and let cool. Mix the yeast with the butter, add the egg, salt, mix until smooth and pour the flour in parts. Knead the dough for at least 10 minutes until smooth, soft and elastic. So that it does not stick to your hands, grease them with plenty of vegetable oil. If necessary, increase the amount of liquid or flour, but the dough should remain uncooked, tender and airy. We put it in a warm place for proofing for about 45 - 60 minutes until it doubles in size.

Then we crush it and roll out a simple cake one and a half centimeters thick.

To form a sliced loaf, we twist a fairly tight roll, pinch all the edges and

Place on a baking sheet lined with parchment paper, seam side down. Cover with a towel and let rest for 20-30 minutes before baking.

Now carefully make oblique cuts with a blade and grease the top with a loose egg.

Bread is one of the oldest foods that man has prepared. But how many cook a long loaf at home now? I think units. But it's just wonderful to touch the bread with your own hands. feel how it breathes, rises, exuding aroma.

I'm sure everything will work out, especially with the use of . After all, our ancestors did not own such a thing. Let's try to bake a loaf, the recipe for which I offer you in the oven.

For 1 loaf you will need:

500 grams of wheat flour, plus a little for dusting,
7 grams dry yeast
40 ml. olive oil, plus a little for greasing
10 grams of salt.

Recipe.

Pour flour into a large bowl, add salt from one side of the bowl, and yeast from the opposite. Pour the oil into the flour and 250 ml. water at room temperature.

With the fingers of one hand, squeezing into a pinch, mix the dry ingredients with the liquid ones, gradually picking up all the flour. When the dough for the loaf grabs, gradually add another 75 ml. water. It should turn out soft, sticking to the hands, but by no means sticky, dough when we pick up all the flour from the walls of the dish.

Then knead the dough for 5-10 minutes on an oiled surface until it turns into a smooth elastic ball that can be stretched at least 20 cm without problems.

Now we put the dough in a slightly greased large cup, cover with a film also greased with vegetable oil and leave to rise. Long proofing at room temperature contributes to the saturation of the loaf dough with aroma. During this period of intense fermentation, 1.5-3 hours, the yeast does its job: the dough rises, increasing almost three times to the volume we need.

We spread the risen dough on a lightly floured surface and punch down, wrapping the dough as if inside itself, thereby expelling the air.

We turn to the formation of a loaf. Knead the dough into a rectangle about 30x20 cm in size, 1-1.5 cm thick. Long side towards you. We wrap the side long from you to the middle, then overlap tightly wrap the other. We turn the loaf blank with the seam down and crimp the edges to get an oval at the ends. In conclusion, we shake slightly on the table from ourselves to ourselves.

We send the loaf for the second proofing. We cover the baking sheet with parchment, put the loaf and put everything in a spacious plastic bag for about an hour. The finished dough should spring back when pressed with your finger.

We remove the bag, sprinkle the loaf a little with water, sprinkle with a handful of flour, smooth it out carefully so that the dough does not settle. With a sharp knife, we apply diagonal cuts 2-3 cm deep at an angle of 45 degrees to the surface. Such cuts are necessary so that the crust does not crack during baking.

We put another baking sheet on the lower level in the oven and raise the temperature to 220 degrees. Then we put a baking sheet with a loaf in the oven at the middle level, and put a container with warm water (1 liter) on the bottom to increase the humidity in the oven. Then the crust of the loaf will turn out crispy.

We bake the loaf in the oven in this mode for 25 minutes, then lower the temperature to 200 degrees and bake for another 10-15 minutes until the crust is browned. Let the loaf cool completely on a wire rack.

A complicated recipe for making a loaf? But handmade.