White bread in the oven, simple and tasty recipes with or without yeast

Bread has always been and remains one of the most important products on the table. Many housewives bake it themselves. It doesn’t take too much time or effort, and the result is amazing. Today we invite you to try baking white bread in the oven at home, and simple and tasty recipes with or without yeast will help you with this.

The most important thing here is choosing the right flour. The ideal option is premium or first grade wheat, which is made from hard, gluten-rich wheat varieties - this produces a porous and very tender crumb. It will be necessary to additionally sift it through a sieve to enrich it with oxygen. Another important factor for successful baking is a good mood.

White bread in the oven, simple and tasty recipes made with yeast

This is one of the classic cooking options.

Let's prepare:

2 stacks water;
5 stacks plain flour;
4 tsp. l. dry yeast;
1 tsp. l. Sahara;
¼ cup vegetable oils;
1.5 tsp. l. salt

Pour warm water into a deep cup, add yeast and sugar. Mix well until dissolved.
Sow flour mixed with salt into a separate container. Then pour some water here, add butter and stir well.
Transfer the dough to a pre-greased bowl, cover with a towel and leave in a warm place. If you used fresh and good yeast, then our preparation will quickly increase in volume.
After the first rise, knead it a little with your hands, and after the second, transfer the dough piece to the table and knead well. You can divide it into a couple of parts.
We form buns of any kind. You can bake in a mold or simply place on a baking sheet. Sprinkle them lightly with flour and lay out future loaves. Cover and wait another half hour. In the meantime, preheat the oven to 180 degrees and bake. Depending on the size, it may take 30-55 minutes. Once cooked, remove and cool on a wire rack.

White puffed bread in the oven

This recipe contains baking (milk and egg), which gives the bread a special taste. The bread turns out so tasty that it can replace homemade cake.

Calorie content per 100 g - 347 kcal.
Number of servings - 4-5 pcs.
Cooking time - 2-3 hours

Ingredients:

Flour - 4 tbsp.
Instant yeast - 1 sachet (11 g)
Salt - 2 tsp.
Milk – 160 ml
Eggs - 1 pc.
Vegetable oil - 3 tbsp.
Sugar - 1 tbsp.

Step-by-step preparation of white airy bread in the oven, recipe with photo:

Mix yeast with flour, sugar and salt.
Add milk, eggs and vegetable oil.
Knead the dough and put it in a warm place.
After 15-20 minutes, knead again. At this point, the gluten will ripen and the dough will acquire a homogeneous structure.
Leave the dough to proof for 40-50 minutes.
Then knead it and place it in a mold greased and sprinkled with flour.
Leave the dough in the mold to rise at 35 degrees.
Heat the oven to 220 degrees and bake the bread.
When you see that the dough has doubled in size, turn up the temperature to 180 degrees and bake until golden brown for 40 minutes.

Homemade bread “Favorite”, step-by-step recipe

This option can be baked not only in the oven, but also in a bread machine, multicooker, the recipe is universal. You can also knead with your hands, or you can use a bread machine. The product turns out tender, appetizing and incredibly tasty. Its main feature is that it must be placed in an unheated oven. So, let's learn how to make real homemade bread.

We have to:

2 table. l. sunflower oils;
1 tsp. l. salt;
1 testicle;
300 ml of heated boiled water;
640 g of pre-sown flour;
2 table. l. milk powder (this is an essential component);
1.5-2 tsp. l. instant yeast;
1 table. l. Sahara.

Combine warm water (you can do it in half with regular milk), butter, egg and salt. Sift flour, milk powder, add sugar and yeast here. Knead the dough, then place it on a baking sheet with greased baking paper, lightly grease the dough itself, since these two ingredients are friends, it will fit better. Leave for half an hour, well wrapped.
After the specified time, put the workpiece in a cold oven; there is no need to heat it up! We turn on somewhere around 150-160 degrees, ideally if there is an additional lower mode - convection. Bake for 50 minutes, look for a golden crust. Wrap the hot bun in a clean towel and wait for it to cool.

No-knead white bread recipe

To make white bread without kneading we will need:

Premium wheat flour - 500 g
Water at room temperature - 350 g
Salt - 8 g
Dry yeast - 3 g

Additionally, we will need 10-15 grams of butter or margarine to grease the mold (I prefer to use the latter) and a couple of handfuls of flour to sprinkle the work surface on which we will form the future bread.

The amount of salt can be changed from 6 to 12 grams depending on your taste preferences.

You can use any baking yeast, dry or pressed. It is better to take their quantity from the recommendations indicated by the manufacturer on the packaging.

Step by step guide - stage 1

After you have prepared all the ingredients, dissolve the salt and yeast in the water.

In my example, I have two glasses of water, so I pour salt into one of them, and yeast into the other.

Be sure to mix everything thoroughly until completely dissolved.

Then you need to sift the flour into a container (bowl) in which we will ripen our dough.

This procedure saturates the flour with oxygen and makes it more airy.

Now pour the water from the glasses with dissolved salt and yeast into a bowl.

Then mix all the ingredients with a spoon.

This will take you no more than one minute.

Now all that remains is to cover the dough with a towel and leave to ripen for 6-8 hours.

I usually put it in a cold oven. If you are worried that the dough will dry out, then use cling film instead of a towel.

Stage 2 - shaping the bread

The next morning, that is, after 8 hours of proofing, we take out the container with the dough and see what we got. The dough should increase in volume by 2-3 times.

Now grease the baking dish with butter or margarine, as in my case.

And pour a couple of handfuls of flour onto the work surface.

Carefully remove the dough from the bowl.

An important moment comes: the dough must once into an envelope and the shape (appearance) of the future bread must be formed. I show it clearly in the video.

Place the resulting product in a baking dish, seam side down. Sprinkle the remaining flour from the work surface on top of the future bread.

If the shape of the future bread is not ideal, then do not worry, during the process of rising the dough and baking it, all the irregularities will be smoothed out.

Place the pan with the dough in a cold oven for 1.5-2 hours until it finally rises. Its volume should increase slightly again.

Stage three - baking bread

Without removing the dough, turn on the oven to 185 degrees Celsius and bake the bread for 50 minutes.

20 minutes after the start of baking, the bread will begin to increase in volume.

And here is the end result after 50 minutes of baking!

Hot bread should be transferred to a wire rack, covered with a towel and allowed to cool for 2 hours.

Look how handsome he is!

Once the bread has cooled, shake off any excess flour, then slice and serve.

Look how beautiful it turned out, and you can appreciate the quality of the crumb and the crunch of the crust in the next video.

What a pity that the Internet cannot convey the aroma that comes from bread!

Flavorful yeast ciabatta without kneading

Not everyone knows that aromatic and tasty Italian bread can be easily baked at home. It does not require kneading, so the recipe is very simple, but it should be noted that it is also time-consuming. But believe me, the result is worth it - a soft crumb with large pores and an amazing crispy crust!

Let's take:

425 g of wheat flour + a little more if necessary for work;
tea l. quick yeast;
42 ml olive oil + grease;
1 tsp. l. heaped salt;
325 ml lukewarm water.

For this type of baking, “strong” flour is ideal, containing 13 g of protein or more per 100 g. But you can just take the highest grade, it’s just that traditional bubbles will not be as voluminous.
Pour the yeast into the water, wait a minute, let it disperse. Stir, salt, add oil. We begin to sow the flour in parts, kneading a sticky and rather runny dough. We coat the mold, transfer the dough and cover tightly with something. It is best to take a rectangular shape, if available. We leave the dough piece to rise for about thirty minutes at normal temperature, but without a draft.
We won't knead the dough, we'll just fold it. To do this, wet your hands in water, take the edge of the dough and wrap it up. We do this four times on all four sides.
After this, cover the container with film and wait another half hour. After this time, we carry out the next folding in the same way. We close it again for the same time so that it rises again.
Next is more folding. The dough will change and become more elastic. Close again and leave for half an hour.
Now we perform the final 4th fold. We do everything in the same way as the first three times, but then we also lift the dough in the middle and fold it. Close again and leave for a couple of hours.
It is important to handle the dough carefully, because it turns out “alive”, there will be a lot of air bubbles in it, it is important to preserve them as much as possible. Place the dough on a well-floured table. We also sprinkle our hands. We take the edge on one side and cover the other with it, that is, fold it in half.
Divide it lengthwise into two parts. At the cut site, sprinkle more flour and cut into 2 halves. We place it on a sprinkled towel and make a “cradle” out of it. The blank for ciabatta turns out to be liquid, so that it does not spread, it is necessary to limit it on the sides. You can install, for example, bottles for this. Cover with a towel. You can simply use a rectangular shape. Leave for another twenty minutes.
Set the oven to preheat at 220 degrees and 2 baking sheets. In one we will bake, and the other will create steam. Carefully transfer our loaf onto parchment paper and then onto a baking sheet. Pour half a glass of boiling water into another baking sheet. First we bake for 10 minutes with steam, and when the water has evaporated, we take out the sheet. Bake for another 15-20 minutes until golden brown. Readiness can be determined this way: tap on the crust, if the sound is dull, you can pull it out. Let it cool a little and enjoy the taste.

White bread. Everything about him.

The history of white bread goes back thousands of years. They first learned to bake it in Ancient Greece and Rome. For many centuries, in different countries, white bread was considered a product for the wealthy. Today it is available to everyone.

Over the long history of its existence, many proverbs and sayings have been written about white bread. Numerous national traditions and rituals are associated with it. And despite the fact that every nation has its own preferences and recipes for bread, white bread occupies an important place in the diet of almost all of them.

How to prepare white bread

The classic white bread recipe has remained virtually unchanged since it was first invented. Its main ingredient is premium wheat flour. Traditional white bread also contains water and yeast. Some people add baked goods to the recipe - milk and eggs. This makes white bread even tastier.

To make classic white bread you will need the following ingredients:

500 gr. premium wheat flour;
350 ml water;
7 gr. dry yeast;
1 tsp salt.

The cooking technology is as follows:

1. First, we dilute the yeast in warm water.
2. Then sift the flour and mix it with salt.
3. Next, make a depression in the flour and pour the dissolved yeast into it, then knead the dough until ready.
4. Transfer the dough into a bowl, cover with film and leave on the table, let it “grow”.
5. After the dough has approximately doubled in volume, knead it again, transfer the dough into the mold and, covering it with a towel or film, leave for another half hour.

After all these steps, you can bake white bread.

Varieties of white bread

Perhaps no type of bread has as many varieties as white. After all, it can be made with absolutely any additives. Here are the most popular ones:

Bran, which increases the usefulness of white bread.
Carrots, garlic, onions and other vegetables that are usually placed in dried, crushed form.
Fresh herbs, such as parsley and dill.
A wide variety of seeds: sesame, poppy, flax, etc.
All kinds of spices and seasonings: red and black pepper, paprika, oregano, etc.
Dried fruits.
Chopped nuts, etc.
Cheese.

This list can be continued endlessly.

So, you can find and try to implement any recipe you like, or you can easily come up with your own. Everything is extremely simple. And the following five rules will help you make white bread according to any recipe even more tasty and aromatic:

1. Sift the flour thoroughly. This procedure helps saturate it with oxygen, making the white bread very fluffy.
2. When using the classic recipe, the dough should be kneaded for no more than 10-15 minutes.
3. Check the readiness of the dough using a small secret. Press the dough with your finger, and if a small depression forms, which immediately almost recovers, then you have done everything correctly and you can start baking.
4. Be sure to make cuts, this will only make your bread even more attractive.
5. Do not open the oven while baking.

The benefits and harms of white bread

Thousands of generations of people baked white bread and considered it a staple product and did not even think about how harmful or healthy it was. However, over the past few decades, one can often hear statements that it is better to avoid eating foods made from premium wheat flour. Experts argue for such statements by the fact that white bread contains few nutrients and many calories. However, we must not forget that starch and the proteins that are present in it are also important nutrients for the human body. Therefore, you shouldn’t completely give up white bread, you just need to consume it in moderation.

In this light, it is also worth remembering the fact that countries that are famous for healthy and proper nutrition (for example, France, Germany) prefer white bread. And this is what doctors recommend for children, and many athletes use it after training.

This discrepancy between what they say about the dangers of white bread and the practice of eating it has a completely logical explanation. First, you need to understand that products made from premium flour contain a lot of easily digestible carbohydrates. Therefore, white bread is primarily suitable for people leading an active lifestyle. Secondly, few people know that since the middle of the last century, most manufacturers have been additionally enriching wheat flour with all the missing vitamins and minerals. And finally, don’t forget that all the debate is mainly around store-bought bread. But homemade white bread made with your own hands is a completely different matter.

So, there is nothing harmful in it. The main thing is to adopt three simple rules:

1. The amount of white bread you consume should match your lifestyle.
2. Everything should be in moderation.
3. You can’t make white bread the “cornerstone” of your table. Food should be varied.

We hope that thanks to this article you have learned a lot of new and useful things about white bread.

White bread without yeast

This type of baking is made using a yeast-free method. How to prepare this option? The dough can be kneaded using kefir, yogurt, brine with the addition of soda, or other methods.

For such a product you need to prepare:

450 g of flour of different types (for example, premium part and whole grain part);
1 teaspoon each l. soda and salt;
400 ml kefir;
spices and sugar as desired.

Soda bread is considered one of the most popular. Almost every national cuisine has its own variants of its preparation. It is better to use different flour, its quantity may vary depending on the type.
So, first mix two types of flour with salt and soda. Pour in kefir and stir with a spatula. Then we quickly begin to knead the dough and collect it into a bun.
Place on a greased sheet or in a mold. Using a knife, make a crosswise cut on the top of the workpiece. Place in a preheated oven at 200 degrees and bake for about 45 minutes. You can also check readiness by tapping the crust - there should be a dull sound. It turns out very tasty.

White bread in a bread machine – photo recipe

If you have smart appliances in your kitchen, you can entrust this important task to it. The bread maker does its job perfectly, and your free time can be devoted to more pressing matters. In just 3 hours the house will smell like fresh bread.

It is necessary to place the ingredients into the bread machine bucket in the order indicated in the instructions. For example, first liquid, and then loose, or vice versa.

Your rating: ( 3 ratings, average: 5.00 out of 5)
Cooking time: 3 hours 0 minutes

Quantity: 1 serving

We bake yeast-free bread with beer

Most often, the dough is made using water, but today we invite you to try a completely different, unusual option. Be sure to try:

The composition is simple:

400-500 g regular wheat flour;
15 g baking powder;
5 g salt;
40 g sugar sand;
80 g creamy oils;
330 ml light beer.

Here you won’t need to spend several hours proofing, you will only need ten to fifteen minutes to knead, and the oven will do the rest. It looks like a cupcake, but the taste is completely different. This bread is perfect for cheese and sausage slices, soups and everything else. You can't feel the beer in the finished product at all.
Combine salt, baking powder, sifted flour and sugar, stir and pour beer. Again, mix well, resulting in a viscous and rather lumpy dough. Transfer it to a pan with parchment paper.
Melt the butter, let it cool slightly, and pour the dough on top. We bake in this form for about an hour in an oven heated to 190 degrees, watch your technique. Let cool slightly, remove and cool on a wire rack.

How to bake with sourdough

There are many options for making sourdough starters. We offer you the most effective and simplest one, which is usually called “eternal”. First we will prepare it, and only then we will deal with the bread product.

Need to:

300 g water;
300 g of any flour (if desired, take rye, it will be even better).
First, combine these two components in a large bowl, stir until the consistency of thick sour cream. Cover with a damp cloth and place in a warm place without drafts. Let it all ferment for 24 hours, but you need to stir occasionally and monitor the appearance of small bubbles.
The next day the workpiece will need additional feeding. Pour 100 grams of flour here and pour in enough water to again make the consistency of thick sour cream. Close again and keep warm for 24 hours. We watch the bubbles.
Already on the 3rd day we will see that the starter is working. It increases in volume and becomes all bubbly. Once again we will feed her, as on the second day, and again in the warmth. Sometimes we look, we can’t miss when it increases to 2 times its previous volume. Then divide the mixture in half. We take one part, and put the second in a jar, close it with a lid with holes and put it in the refrigerator for storage. If necessary, you can take half of it and feed it again.

Well, now a simple recipe:

250 g plain water;
600 g flour;
2 table. l. granulated sugar;
3 table. l. growing oils;
2 tsp. l. salt;
7 table. l. prepared sourdough.

Mix salt, sugar and flour. Pour in the oil and knead with your hands, and add the starter here. Stirring all the time, add water so that the mass begins to lag behind the palms. Cover with a clean cloth and leave for 2-3 hours in a warm place. When it fits, knead it and place it in a deep pan. Let it sit for a while and put it in a preheated oven for 20 minutes at a temperature of 180. If you want a shiny crust, you need to coat the top with vegetable oil and put it in the oven for another five to ten minutes. Cooking times may vary depending on the size of the loaf and your technique.

Recipe with sour cream

Need to:

300 g wheat sourdough;
200 ml milk;
2 tables each. l. sour cream, sugar and sunflower oil;
2 tsp. l. salt;
0.5 kg flour.

Mix warm milk and sour cream, add salt, sugar and butter, stir. We send the starter here and stir again until dissolved. Add flour gradually. Knead the elastic soft dough for 15-20 minutes. Place in a greased cup, cover with film and put in a warm place for several hours. After about an hour, knead and cover again. We expect the volume to approximately double. Form a loaf from the dough and place it on a baking sheet. We close again and wait. When it increases, you can bake at 220 degrees for the first ten minutes with steam (throw a few ice cubes at the bottom of the oven), reduce the temperature to 200 and bake for another 40 minutes.