Famous homemade bread recipes. Bread with your own hands: the main secrets and mistakes. How to make rye bread in a bread machine

19.12.202027.05.2017

To prepare yeast dough for bread, I advise you to use only the highest grade psh. flour. The recipe also requires the presence of yeast for baking bread, plain water, salt.

Yeast bread will be baked on the same composition as round loaves, loaves, bread rolls and sticks, tortillas and flat rich pastries.

In the event that in the composition indicated by the recipe, add 1-2 tbsp. rast. butter when calculating 1.5 kg of flour, then the mixture will be ideal for baking delicious cakes.

By the way, this recipe can be safely used to bake pizza and flat pies, in which there will be savory filling. Homemade bread always tastes better, see for yourself.

Bread with dry yeast, like the dough for it, has a fairly long shelf life. The dough can be put in the freezer and stored frozen for several days.

If you want to diversify the taste home baking, then you can add a little rzh., buckwheat, oatmeal or psh to the recipe. flour, but of the lowest grade.

As for the exact amount, you need to know that in order to give a light flavor, you need to put a couple of tablespoons of flour per 1 kg of main flour in bread.

To change the taste more significantly, it is worth adding to psh. flour 25% of another type of flour, you can even more. I propose to dwell on how to make bread dough for baking at home.

The basic recipe for preparing dough for baking homemade bread

Components for 1500 gr. flour: 900 ml of water; 30 gr. St. yeast and 1 tbsp. dry: 1 tbsp. salt. Get 2.4 kg of finished bread. 2 loaves are baked from 45 to 60 minutes.

Components per 1000 gr. flour: 600 ml of water; 20 gr. St. yeast and 2 tsp. dry: 2 tsp salt. Get 1.6 kg of the finished product.
Components per 800 gr. flour: 450 ml of water; 15 gr. St. yeast and 0.5 tbsp. dry: 0.5 tbsp. salt. Get 1.2 kg of the finished product. Bake bread for 45 to 60 minutes.
Components for 300-400 gr. flour: 200 ml of water; 6.5 gr. St. yeast and 0.5 tsp. dry: 0.5 tsp salt. Get 0.5 kg of the finished product. Bread should be baked for 25 to 35 minutes.

Cooking algorithm yeast dough:

Dissolve yeast in warm water. Leave for a while and beat in the case of dry active yeast, it is even easier to work with high-speed yeast, you can not even dissolve it in a liquid, but immediately put it in flour.
Pour 1.5 kg of flour into a bowl, mix salt in the same place. I add warm water to it. Before kneading the dough for bread, remember that the flour must be sifted. I mix the dough, spread the mass on the table. I do the kneading for about 15 minutes. The mass should be homogeneous, not stick to the palms at all.
I send the dough to heat for 2.5 hours. It will fit there. Punch down the dough and set aside. The mass can be cooked further if by pressing on it with your finger, the trace will not disappear at the same moment.
I put the dough on the table, punch it down, divide it into 2 parts. I give them a shape, cover and put in heat for half an hour, or even more. Readiness is again checked by the above method. Do not forget that this recipe is painted by me for 1.5 kg of flour.
I preheat the oven in advance, 230 gr. will be sufficient. I put a bowl filled with boiling water on the bottom so that the space in the oven is saturated with water vapor. I put the baking sheet to bake, but sprinkle the bread with water before that. For these purposes, I use a spray gun.
When about 20 min. baking, you can remove the bowl, and support the bread for another 15 minutes. Keep an eye on baking, because if the sides of the baking burn, then the temperature should be reduced, as well as the baking time should be reduced to 10 minutes.

I get bread. I let the caravan cool down. I cut the bread into pieces using a knife, preferably sharper. To understand that the pastry is ready, I follow this rule: I tap my knuckles on the bread, if a booming sound sounds, the pastry is ready.

Yeast dough requires attention, but following my algorithm of actions, which provides for the recipe above, you will not encounter problems.

Homemade bread on the water

To make homemade bread on the water, you need to take the following products:

750 gr. flour; 600 ml of water; 1 tbsp. sugar sand and salt; 3 tsp dry yeast.

Cooking algorithm:

I put all the ingredients and pour water into one bowl, but you need to take only 4 tablespoons of flour. I send the bowl to the stove, and mix well. The dough should turn out warm, but do not overheat it, otherwise there is a great chance to spoil the yeast dough. To cope with this task easier, you can heat the water, and therefore add the components and stir them. I leave the dough aside for 25 minutes.
When the dough becomes larger, you need to add the sifted composition of flour. Do this carefully using a spoon. Approximately 30 tablespoons I'm making a batch.
I put flour on the table, dough on top. I knead. The mass should not stick to your hands.
In a bowl greased with oil, put a lump of dough. I pierce the yeast dough with 10 fingers, touching the bottom. This will release carbon dioxide from the mass. I leave it warm for an hour or more.
During this time, the dough will increase. Having lubricated the hands. oil, I take out the dough, knead it, immediately on weight. I put it in shape. Again I repeat the procedure with the release of carbon dioxide. I leave it aside for an hour so that the dough rises again.
I heat up the oven. The temperature should be about 220 gr. Only then for 35 minutes. I send the dough in forms. I get pastries from oven and, after waiting a couple of minutes, I remove it from the mold.

I put the finished bread on the grate, wait until it cools completely. Only after that homemade bread can be eaten.

batch

The kneading recipe is not complicated, I do it like this:

For 1 kg roll homemade bread you need to use 0.5 liters of water. I pour it into a large bowl. The liquid can not be used cold, the water must be heated to room temperature. Only then do I add 1 tablespoon to it. sugar, I interfere with the mass. Sugar can be cut, here you should rely solely on your personal preferences. The recipe calls for its use only because it is needed to activate the yeast.
As for yeast, you can use 1 tbsp. dry mix, the manufacturer does not play a role. In this state, the yeast must be left, you should not even interfere with the composition. Only after 15 minutes they will begin to swell. The reaction is normal, which means the process has passed. Now you can safely stir the mixture.
I add salt to the mixture, about 1 tbsp. If the mass is not salty or you want to bake homemade salted bread, then you can put even more salt. At the last stage, I add flour to the mixture. Again, I always advise sifting the flour before using it in order to saturate the mass with oxygen. This rule is no exception this time. Use for baking homemade loaves of bread only high-quality composition of flour, the highest grade. You can dilute it with the first grade. The proportions are 1 to 1. In general, it will take about 4 tbsp. flour, but a little more may be needed.
Add flour gradually, portions should be small. It is necessary to knead thoroughly, without ceasing to do this. When the composition of the dough does not stick to the palms, it is worth shifting it into a cup, put it in heat. It is best to cover the mass with a towel.

This completes the kneading recipe, but this is only half the work done.

Mass Approach

In a warm place, the dough should rise 2 times, or even more. It is important that there is no draft around, otherwise there is a chance that the yeast will simply freeze. After the first approach occurs, it will take about 1 hour, the dough needs to be killed.

To do this, I pour the mass from the cup onto the table, making sure to sprinkle it with flour. When the second one comes, I put it in the form. You need to choose a baking dish in advance, be sure to grease it with rast. oil.

Baking process

When the composition of the test is “touched”, you will notice that it has become 2 times more, albeit only visually. The form must be sent to the oven at 220 gr. for 1.30 min.

In the event that you decide to bake bread in a slow cooker, it should be noted that your pastries will bake longer - an hour on each side. In this case, you need to remember to turn the bread over.

Bread should only be served chilled to the table. You can do it in the form of a whole loaf, or you can cut it into portions - everything will depend only on your wishes!

As you can see, each recipe for yeast bread is not complicated, and therefore it is quite possible to bake it personally in your own kitchen.

Relatives will appreciate your efforts, because the bread will certainly turn out tastier than the store product. Look at the site for other recipes, perhaps what else can interest you. Good luck with your home cooking!

My video recipe

Many housewives are used to cooking bread at home, and this is not surprising. As a result of simple manipulations, a completely natural product is obtained. Bread products of this kind are distinguished by a crispy crust, tasty and fragrant pulp. However, like any other business, the process includes certain features. To fully comply with the technology, it is important to adhere to step by step instructions. Consider the most delicious recipes in order, we will give methods for making bread from flour, potatoes, pumpkins.

Homemade bread: a simple recipe

baker's yeast - 18-20 gr.
ground salt - 25 gr.
wheat flour - 1.6 kg.
vegetable oil - 30 ml.
water - 0.9 l.

Sift the flour, begin to carefully pour in the vegetable oil. Stir, add salt. Dilute the yeast in hot water, wait until it becomes liquid.
As soon as this happens, pour the composition into the flour. Knead the dough for 15-20 minutes, then leave it to infuse, after wrapping it with cling film or a towel.
Yeast should rise, to speed up the procedure, leave it in a warm place (next to radiators or a gas stove). After about 1.5 hours, kneading is repeated again, then the dough is again left for 3 hours.
In the process of kneading, squeeze the product with your hands so that carbon dioxide comes to the surface. When the process comes to an end, grease the mold with oil and move the dough into it.
If there is no baking dish, try to form cubes (loaves) of bread with your hands. After distributing the dough into containers, let it stand for 1 hour, then send it to the oven (preheated to 180-190 degrees).
The duration of baking depends on the technical characteristics of the appliance. Usually one hour is enough. Some housewives add grated bread on a coarse grater hard cheese("Russian", "Dutch", etc.).

Flaxseed bread with cumin

"Tahini" (paste) - 60 gr.
wheat flour - 0.5 kg.
baker's yeast - 12-15 gr.
butter- 50 gr.
salt - 35 gr.
fat milk (from 3.2%) - 245 ml.
carbonated water (mineral water) - 180 ml.
honey - 25 gr.
cumin seeds - to taste
flax (seeds) - 30 gr.

Take 45 ml. milk, heat it in the microwave or on the stove, add the yeast. Stir, leave for half an hour in a warm place. Connect the Tahini paste, flaxseeds, honey, the remaining amount of milk (200 ml.), Mineral water. Mix the composition until smooth.
Sift the flour through a sieve, removing dirt and foreign particles. Add salt to it, start adding flour in portions to the previous composition. Knead the dough, after 2 minutes add melted butter.
You will notice how the dough sticks to the skin. Knead it for about a quarter of an hour, do not add flour. Apply to palms sunflower oil, roll up the ball. Lubricate the dishes for holding the dough, send a ball into it and wait for it to swell.
When the dough has doubled in size, punch it down and form into a loaf. Prepare a suitable deep mold, sprinkle the surface with caraway seeds (you can grind it beforehand), cover with a towel or cling film. Send the container in the cold for 15 minutes.
At this time, heat the oven to the maximum mark. Remove the container with the dough and send the product to bake for 7 minutes. At the same time, spray the oven with drinking water from a spray bottle every 1.5 minutes.
After the allotted time, reduce the temperature to 215 degrees. Bake the bread base until browned. When the process is completed, remove the form, cool the bread, start tasting.

dry baking yeast - 14-18 gr.
premium flour - 1.1 kg.
olive or sunflower oil - 75 ml.
granulated sugar(preferably cane) - 35 gr.
table salt - 22 gr.
dark aged beer - 520 ml.
walnut kernels - 100 gr. (2 clicks)

Mix beer with oil. Take another bowl, pour cane sugar, salt, pre-sifted flour into it. Dilute the yeast in warm water, wait for it to dissolve. Carefully pour the composition into the flour, kneading a homogeneous mass.
Slowly pour in the oil with the beer until you get a thick lump. Grind walnut kernels into crumbs, add to the main composition. Knead the dough several times, let stand in a warm place.
When the product has doubled in volume, roll into a ball. Don't forget to grease your palms vegetable oil otherwise the dough will stick. Leave the ball to infuse (about half an hour), then divide it into 2 sections.
Roll up oval cakes (not very thin), again let them stand for 20 minutes. Preheat the oven to 185 degrees, line a baking sheet with paper. Bake bread for 45-60 minutes, cool slightly before serving.

Rye bread

rye flour - 600 gr.
drinking water - 580 ml.
wheat flour - 600 ml.
crushed salt - 30 gr.
baker's yeast - 35 gr.
beet sugar - 30 gr.
cumin - 25 gr.
vegetable oil - 30 ml.

First, prepare the brew. Mix granulated sugar, yeast and warm (closer to hot) water. In a separate bowl, combine the sifted flour, cumin, salt. Pour the infused dough into the flour mixture, knead the dough for a quarter of an hour.
Cover the dough with cling film, a cotton towel or a napkin, let stand warm for about 1 hour. When the composition rises, divide it into 3 equal parts. Roll up loaves or balls, leave on a greased baking sheet for 1.5-2 hours.
Preheat the oven to the maximum mark, send the baking sheet inside for 5 minutes. After the allotted time, reduce the temperature to 180 degrees, bake the bread for another 45-60 minutes. The brown crust will tell you about the readiness of the product.
5 minutes before cooking, dip a baking brush into the beaten egg yolk mixed with milk. Brush the surface of the loaf. Let the bread cool in the pans, then remove and cut into slices.
To make products more fragrant and beautiful, use cumin powder. It is added at any stage of baking. You can carry out the procedure at the very beginning heat treatment, after 10 minutes of languishing in the oven or immediately after cooking.

vegetable oil - 30 ml.
rye flour - 750 gr.
wheat flour - 475 gr.
dry yeast - 28-30 gr.
drinking water - in fact
ground coriander - 15 gr.
cocoa powder - 60 gr.
salt - 30 gr.
granulated sugar - 75 gr.

For Borodino bread, dough is being prepared, which in consistency resembles liquid sour cream. To achieve the desired effect, combine half the volume of rye flour (sifted) with drinking water. Stir until the lumps disappear, pour 35 gr. sugar and 15 gr. yeast.
Making bread using this technology requires the presence of sourdough. For this reason, it is recommended to leave the dough to rise for 3 days. Choose a warm and dry place in which the composition will ferment faster.
Sift the rest of the rye flour into a deep bowl, do the same with the wheat flour. Heat the water to 30 degrees, start pouring it in a thin stream, while stirring. Add the rest of the dry yeast, diluted with water according to the instructions.
Salt the dough, mix the second part with the infused sourdough. Pour the sifted cocoa powder, sugar, pour in vegetable oil. Knead the dough for a quarter of an hour.
Lubricate the baking molds, move the composition into them, sprinkle the surface of the dough with coriander. Preheat the oven to 185-200 degrees, bake at this temperature for about 45-50 minutes. Allow bread to cool to room temperature before removing from molds.

Bread on kefir

salt - 15 gr.
wheat flour - 320 gr.
soda - 12 gr.
kefir (fat content from 3.2%) - 220 ml.

An important feature of making bread using this technology is the correct kneading of the dough. Its consistency should be like thick sour cream. Combine the sifted flour, soda and table salt into one mixture, start pouring kefir in a thin stream.
Stir the mass until smooth, then knead the composition for a quarter of an hour. You will encounter a problem in which the dough will be very sticky to your hands. You can’t add more flour, eliminate the difficulty by lubricating the palms with vegetable oil.
Preheat the oven to 200 degrees, grease the baking dish and pour the dough into it. Send the composition to the oven for 45-50 minutes, check the readiness with a toothpick or a wooden stick (for rolls and sushi).

premium flour - 65 gr.
potatoes - 250 gr
butter - 25 gr.
ground black pepper - 6 gr.
salt - 15 gr.

Peel the potatoes, cut into cubes, boil until tender, adding salt to the water. Drain the liquid, mash the fruit with a pestle. Leave puree at room temperature until completely cool.
Sift flour into a deep bowl, mix with softened butter. Blend the ingredients into a homogeneous mixture, add mashed potatoes. Salt, pepper, stir the dough.
In the end, you should get elastic, viscous and soft dough. Wrap it in cling film or a bag, leave it in the refrigerator for 2.5-3 hours. After the expiration date, divide the mass into 2 equal sections.
Roll out the dough with plates, the thickness of which varies between 5-7 mm. You can also form round cakes. Cut the plates into squares (in the case of tortillas, triangles, like pizza). Send to the oven.
Bake bread at 190-200 degrees for 25 minutes. Serve potato (Irish) bread with first and second courses, eat with sausage and cheese as an appetizer.

pumpkin bread

dry yeast - 4-5 gr.
purified water - 80 ml.
pumpkin pulp - 90 gr.
premium flour (preferably wheat) - 300-330 gr.
butter - 15 gr.
granulated sugar - 30 gr.
salt - 15-18 gr.

Peel the pumpkin, chop it into small pieces, load it into a blender and grind it into a puree. Add some drinking water, turn on the device again, turning the composition into a liquid porridge.
In a separate bowl, mix granulated sugar, salt, yeast and sifted flour. Soften the butter and add it to the bulk composition, pour in the pumpkin puree here.
Mix the dough from the ingredients, move it to a greased container. Keep at room temperature for about 2 hours.
After the time has elapsed, crush the composition in flour, make a loaf or cake. Grease a baking sheet with oil, place the dough on it. Cover with a cotton towel, wait 1 hour.
During this period, the dough will rise, so it can be sent to the oven. Bake the product at 190-200 degrees for 50 minutes. To make the bread soft, place a bowl of ice on the bottom rack of the oven.

To assess the readiness of bread will help a toothpick, Chinese sticks or a match. Pierce the loaf with a wooden tool, remove the tool. If there is no dough left on its surface, the bread is ready.
To help the dough rise, leave it at room temperature. It is better to withstand the composition near radiators or gas / electric stoves. In this case, the dough is covered with a towel or cling film.
Vary the recipes as you wish. For example, you can add more potatoes or pumpkin to end up with a more filling meal. At the same time, before baking, the dough can be sprinkled with cinnamon, coriander or garlic mixed with butter.

Consider a simple recipe for making homemade bread. Make a pumpkin pulp product mashed potatoes, flax seeds, fatty kefir. Add cumin seeds, ground coriander, walnuts, cocoa powder.

Video: how to bake homemade bread

Bread - food product, baked from a kneaded mixture of flour and water, usually with the addition of yeast (sourdough). Flat cakes made from grain pastes cooked on hot stones (unleavened bread) are the oldest type of cooked dish. It is believed that sour bread was first made by the Egyptians, who discovered that bread became fluffy when fermented. In the Middle Ages, bread spread throughout Europe.

Making bread and rolls at home is becoming an increasingly popular pastime. Convinced supporters of homemade bread have long been creating their own varieties, without limiting their imagination. Beginners should be patient and not lose courage at the first failure.

Three types of dough are used for baking bread:
1. Sour dough is the most ancient way of loosening. It is used for products with a high content of rye flour. If a sour dough cook at home, then take rye flour, water or buttermilk and put to ferment at a temperature of 30-35 ° C. You can also add yeast to the sourdough.

2. Yeast dough is suitable for baking bread mainly from wheat flour. This is done according to the same rules as baking from yeast dough. Can be cooked at home White bread, buttermilk bread, cottage cheese and nut.

3. When baking homemade bread, you can even use baking powder. Its advantage is in the ease and speed of making dough. However, such bread does not have a typical bread taste and rather resembles an ordinary pie. Nevertheless, products are obtained, especially if you use the finest flour. With the help of baking powder, you can bake simple white bread, oatmeal, banana. Flavoring additives can be different types spices, fresh herbs, nuts and other oily seeds, onions, lard, ham and even cheese. Buns are made from the same dough and according to the same rules.

Fruit and nut bread
375 g flour
60 g brown sugar
a pinch of salt
1/4 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon ginger powder
1/4 teaspoon Jamaican pepper
15 g fresh yeast
150 ml warm milk
60 g butter
90 g light raisins
75 g dark raisins
60 g candied fruit
125 g nuts

Mix flour, sugar, salt and spices in a large bowl. Dissolve yeast in a small amount milk.
Make a well in the center of the dry mixture. Pour in the yeast mixture.
Add butter and rest of milk. Knead a soft dough, adding flour or warm water if necessary.
Turn the dough out onto a floured surface and knead for 4 minutes or until the dough is soft and elastic. Place in a bowl and leave covered in cling film in a warm place for about 11/2 hours or until well risen.
Preheat oven to 200°C. Grease a small bread pan with butter. Add fruits, candied fruits and nuts to the dough. Mix thoroughly until they are evenly distributed.
Put the dough into a mold. Leave under the film for 30 minutes or until it rises to the edges of the form. Bake for 35-45 minutes or until the bread is set and the crust is brown. Put on the grate and knock. If the loaf is too soft, turn it over and bake unshaped for another 5 minutes. Leave to cool on a wire rack.

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Recipes for sourdough breads (grown with your own hands!), the recipe for the sourdough itself, as well as baked bread traditional way- by leaps and bounds!

June 03, 2010, 21:22
149752

Baking bread in the oven is not a simple, multi-step, painstaking process. The cook who has mastered it is rightfully considered an ace. Let's try and we learn this useful thing.

To bake bread at home in the oven, you need a clear plan of action. First you need to determine what kind of bread in the oven we want to see: Rye bread in the oven, yeast bread in the oven, yeast-free bread in the oven, sourdough bread in the oven, wheat bread in the oven, garlic bread in the oven, kefir bread in the oven. But the most important question is whether it will be white bread in the oven or black bread in the oven. Depending on the option chosen necessary products, make up dosages, measure portions.

Bread at home in the oven will turn out only when all the rules are followed. Sift flour in time, accurately heat water or milk, knead the dough correctly, etc. Bread without yeast in the oven is also possible, but its taste is somewhat inferior to the traditional one, although experts do not deny its benefits. The Right Recipe bread in the oven at home involves the use of yeast. Homemade bread in the oven, recipes with photos are presented on our website. Use the advice of experts, and you will succeed delicious bread in the oven. Let it be simple bread in the oven first. The training will do its job, and you will gradually learn how to cook bread at home in the oven. The next recipe you mastered should be homemade rye bread in the oven. It is very appetizing and fragrant, decorates any festive table. The recipe for rye bread in the oven is worth studying first. Over time, rye bread at home in the oven will become the “highlight of the program” of your holidays.

To bake bread in the oven, a recipe is required, because. the dosage of components is provided very exact. Even the simplest bread recipe in the oven consists of exact numbers and technological steps. Baking homemade bread in the oven according to strict instructions is a must.

When you learn how to make your own bread, when you are satisfied with your work called “bread in the oven”, recipes with photos should be shown to others. Will be especially helpful step by step recipes bread in the oven, as they are clear and understandable to beginners. The best way to remember how to cook bread in the oven is with a video.

People who adhere diet food, will be interesting recipe unleavened bread in the oven, bread crumbs in the oven. Study our tips, practice, try and you will not only know, but also teach others how to bake homemade bread in the oven.

The taste of bread largely depends on the products, their freshness, quality, exact adherence to the recipe and dosing. Adding components "by eye" is unacceptable.

Liquid ingredients (water, milk, whey) should be warm, and flour should be sifted, because in this way the dough is enriched with oxygen.

Forms for baking bread should be filled with dough by half or two-thirds of the volume so that it has room to rise. If you bake without molds on a baking sheet, you can put a large cabbage leaf, as they did in ancient times, baking bread in ovens.

Bread should be stored in wooden bread bins, enamel pots covered with a towel or cloth. But it is better to store it in a ceramic sealed container.

Approach the preparation of bread should be with special respect, slowly. At the same time, our ancestors read prayers, asked for blessings from God, and only then they got to work.

To make wheat bread, we need to make yeast dough. I will describe how to make dough in a safe way. Of course, bread made from sponge dough will turn out to be more fragrant, stay fresher longer and not go stale. But this method will significantly increase the cooking time. I think that for the first baking, the usual one is enough unpaired method. In any case, the bread will turn out delicious, and it is unlikely that it will stay with you to the state of callousness))) If you master the simple method, you can easily master cooking on the dough, especially since there is nothing significantly complicated, it just takes more time.
For the test we need:
- wheat flour ( top grade) - 500 gr.;
- water - 300 gr.;
- salt - a pinch;
- dry baker's yeast - 1 - 2 teaspoons.
The amount of water (300 gr.) is approximate, because different flour can absorb moisture differently, the amount of water also depends on the room temperature, season, etc. But don't worry - feel free to add 300 gr. And, if anything, adjust the right amount along the way.
Having mastered this simple dough, it will be possible to diversify the ingredients, for example, add sugar, butter, milk instead of water, etc., thereby changing the taste of the finished bread and baking different types of it. By the way, these proportions are considered classic - not only bread, but also, for example, pizza can be made from this dough.
Test preparation can be divided into several key stages:
1) Kneading and kneading dough;
2) Fermentation;
3) Forming and proofing;
4) Baking;
5) Cooling of the finished bread;
6) And, the most pleasant - a meal)))))).

Let's get started!

1. Kneading and kneading the dough.

most important step). Pour flour into a deep bowl. Pour yeast into flour. Mix well. Make a funnel in the center of the flour. Dissolve the salt in a measured amount of water and pour into the flour. With a spoon, fork, spatula (to whom it is convenient), mix the flour with water. Mix for as long as possible! If the dough turns out dry - add a little water, and vice versa, if wet - flour. When it is no longer possible to mix the dough with a fork, spoon or other device - we connect our hands!
I wrote in detail how to knead the dough in one of my posts about buns, who are interested in how to cook “Buns with the taste of school canteen childhood” - follow the link:
I also suggest watching a short video with instructions for making these buns, link: https://youtu.be/OO9omoSeO-E

At the initial stage of kneading, the dough has a sticky consistency, sticks to hands, to a bowl, to the table, so it is recommended to lightly sprinkle the surface of the dough with flour (the main thing is not to overdo it, just a few pinches, just so that it doesn’t stick). Also lightly flour the work surface - the place where you will knead - a table, a bowl, a board - where it is convenient for you. The mixing process is not difficult. With your palms, crush the dough into a cake. Bend the far edge of this cake and fold it in the middle of the cake (fold in half), press down with force with your wrists, pressing the fold of the cake and stretching the dough a little away from you. After that, turn the dough over 90 ° C and repeat the previous steps. You need to repeat for about 15-20 minutes, repeating the same combination of movements monotonously from time to time. In the process, the dough should gradually stop sticking to your hands. If it sticks, add a pinch of flour, but try not to add too much, the dough should stop sticking about 3 minutes after the start of kneading. When the dough is ready, it will become elastic, obedient, smooth. If you poke your finger into it, the crumb should return to its original state.

2. Fermentation.

Place the kneaded dough in a deep bowl, for example, a saucepan, after lubricating the bottom and walls of the saucepan with vegetable oil. Seal the bowl with the dough with cling film or plastic bag. Put the dough in a warm place. Ideal is this closed oven(microwave) and temperature 30°C. Having created these conditions, the fermentation process will begin (it will begin without conditions, but in our case it is necessary that everything be under control). The dough will ferment for about 1.5 - 2 hours. During fermentation - the dough needs to be kneaded a couple of times, every 30-40 minutes. After 1.5 - 2 hours, the dough will rise, noticeably increase in volume. The dough rises due to the fact that the yeast, relatively speaking, eat the sugars contained in the dough, emit carbon dioxide, which, penetrating the thickness of the dough, inflates it. Yeast emits a lot of other things besides carbon dioxide, for example, ethanol, but we will not delve into it))). Now we are ready for the next step - shaping and proofing.

3. Forming and proofing.

Forming is the stage at which we give our future bread the necessary shape. I must say that you can bake bread in forms - different in geometric structure, and without a form - this method is called a hearth. But, because we decided to simplify our task, then we will bake the bread in the form. You can choose any form - it can even be a saucepan, a glass form made of tempered heat-resistant glass is ideal, and it is also desirable that there be a lid, but if it is not there, then it does not matter. By the way, the photo shows that the bread was baked in different shapes (sorry for the tautology))))
And so, we form our dough. To do this, lay the fermented dough on a work surface lightly sprinkled with flour. If the shape is round, then roll out the dough into a thin round or square cake (about 6-8 mm). We fold the cake with an envelope to the center and pinch the edges with our fingers, you should get a ball of dough with a seam. This ball is carefully laid in a mold, pre-greased with margarine, seam down. Cover with a bag and leave to proof for about an hour and a half in a warm place. During this time, the ball of dough will increase in volume and take the shape of the vessel in which it was placed and will already be more like future bread))).
If the shape is rectangular, then the dough must be rolled into a long rectangular strip. Roll this strip along the short side and pinch the seam with your fingers in the same way. A "snail" of dough will be visible along the edges of the roll. Just take the edge of the dough from above and wrap it under the bottom of the roll, of course, if you don’t want to see the baked twists in the finished bread, which can also look appetizing. Lay the dough in a form with a seam down, cover with a bag and do the same as described for a round form.
On the surface of the dough with a thin knife or blade, make cuts (2-3 cuts in a round shape, more in a rectangular shape), this will allow you not to break the “roof” of your bread during baking.

4. Baking.

Preheat oven to 230°C. If your form has a lid, cover the form with it. Bake uncovered for 15-20 minutes, then lower oven temperature to 210°C and bake until done, 40-45 minutes total. Remove the form with bread from the oven (be sure to use mittens, it is very hot !!!), let it cool for 5-7 minutes and turn the form over and remove the bread. Readiness can be checked like this - tap on the bottom, the sound should be like the bread inside is empty. If so, place the bread on a wire rack and let cool. If not, then put the bread without a form in a cooling oven for 10 minutes.
If the form does not have a lid, then you can cover it with a piece of baking foil - the effect will be approximately the same as with a lid, but perhaps the top will just bake a little harder.

5. Cooling down.

Before you start eating your freshly baked bread, it must be allowed to cool. In general, it is recommended to eat bread two or three hours after baking, because. bread needs time to "ripen". But I think that it is unlikely that anyone will have enough perseverance and patience so as not to pounce on warm bread with a crazy aroma)))))

6. Meal).

Enjoy your meal!!!)