Shaped bread recipes. How tin bread is baked: technology and features

To make bread, they use wheat and rye flour, less often - corn, barley and others. In a word bread often called agricultural crops (wheat, rye, barley and others), as well as the grain of these crops and the flour made from it (see. Cereals). Spices are also added to some types of bread, such as caraway seeds, nuts, raisins, garlic, dried apricots and grains (sesame seeds, poppy seeds, and others). The seeds are also used for decoration.

Bread can be eaten separately, but it is often eaten with butter, peanut or sunflower oil, jam, margarine, jam, jam, jelly, marmalade, honey, which is essentially a dish called a sandwich. Bread is also used as a base for a sandwich. It can only be baked or subsequently toasted (eg in a toaster) and can be served almost without restriction from room temperature to hot. In some cultures, bread is also used as a cutlery at the same time.

Unpackaged bread can be stored in the bread bin to keep it fresh longer.

There is a hereditary disease, celiac disease, in which eating bread is contraindicated because bread contains gluten, and the patient must follow a life-long gluten-free diet.

Etymology [ | ]

Word bread goes back to the Proto-Slavic form * xlěbъ, which is possibly a borrowing from the Germanic proto-language (German * xlaiƀaz), or from some early Germanic dialect (usually considered to be from the Gothic language). According to another version, "bread" can be the original word for both the Germans and the Slavs.

History [ | ]

Bread is one of the oldest prepared foods, dating back to the Neolithic. The first bread was a kind of baked gruel made from cereals and water, and could also be the result of accidental preparation or deliberate experiments with water and flour. The descendants of such early breads are currently made from various cereals around the world, for example, Mexican tortilla, indian chapatis, chinese baobin ( báobǐng, 薄饼), Scottish oatbread, North American cornbread, and Ethiopian injera... Such bread in the form of a cake became the basis of the food of many ancient civilizations: the Sumerians ate barley cakes, and in the XII century BC. NS. the Egyptians could buy flat cakes in tents on the streets of the villages, which were called that... In the burial of the Tochars (Loulan Beauty 1800 BC), a bag with grain and a sieve was found, which undoubtedly indicates the use of bread.

Under the name "bread" are known different kind foodstuffs, made from grain flour of some cereals and serving as the most important component of the national food. The main grain crops are wheat, rye, barley, corn, rice, millet, oats, sorghum, and dhurra. In addition to cereals, the role of cereal plants belongs to some others: for example, cassava (cassava), several types of palms, breadfruit ( Artocarpus), and so on.

It is believed that bread from yeast dough first appeared in Egypt due to the local favorable conditions for wheat growth, and for the preparation of such bread it was necessary to develop a wheat variety with two new properties. The first improvement made in the early Dynastic period in Egypt was that wheat was found and grown that could be threshed without first drying it in a fire. Finding a wheat variety that contains a lot of gluten (protein) was the second discovery that helped the emergence yeast bread.

It is believed that initially yeast dough began to be used in the 17th century BC. NS. , but wheat, from which such a dough could be made, was very rare. The conclusion about the lack of such wheat was made on the basis of data that such wheat was practically not brought to Ancient Greece until the 4th century BC. NS. despite the well-functioning trade relations between Egypt and Greece, which had existed for 300 years by that time. [ ]

For the first types of bread, there were many ways of fermenting the dough. The bacteria in the air could be used as yeast. To do this, it was only necessary to leave the dough in the open air for a while before baking. This technology is still used in the production of bread sourdough. Pliny the Elder wrote that the Gauls and Iberians used skimmed beer to make “lighter [that is, less dense] bread than [ did] other peoples ”. In those parts of the ancient world where wine was drunk instead of beer, a mixture of grape juice and flour, which was allowed to ferment, or wheat bran soaked in wine. However, the most common method was to leave a piece of dough when making bread and use it the next day as a fermentation source.

Even in the ancient world, there were many different types of bread. In his essay "Feast of the Wise Men" the ancient Greek author -III centuries AD. NS. Athenaeus describes some of the breads, cakes, biscuits and other pastries prepared in antiquity. Among the varieties of bread are cakes, honey bread, mushroom-shaped loaves sprinkled with poppy seeds, and a special military dish - bread curls baked on a spit. The type and quality of flour used to make bread also varied. As noted by the author of the 3rd century BC. NS. Diphil, “bread made from wheat, compared to that made from barley, is more nutritious, easier to digest, and always best quality... In order of dignity, bread made from refined [well-sifted] flour comes first, followed by bread made from regular wheat, and then bread made from wholemeal. "

Liquids [ | ]

Water or some other liquid is used to form a dough from the flour. The amount of liquid required varies depending on the recipe, but the generally accepted ratio for yeast bread is 1 volume part of liquid to 3 parts of flour. In recipes using steamed fermentation, the liquid content may exceed the flour content. In addition to water, other liquids can be used, including dairy products, fruit juices and beer. As part of each of these liquids, additional sweeteners, fats and sourdough components get into the bread, as well as with water.

Fermentation [ | ]

Yeast fermentation[ | ]

Many types of bread are fermented with fungal yeast. Yeast ferments the carbohydrates in flour and sugar, and carbon dioxide is released. Most manufacturers and bakeries in Russia, the USA and Europe use baker's yeast for their dough. They give permanent, fast and proven results. Less common is a yeast starter culture based on hop flowers. This fermentation method is less convenient for industrial production(the dough rises much longer and sometimes its sourness is observed), however, hop bread is considered more useful for humans and therefore is produced in small quantities as a dietary product.

Leaven [ | ]

Sourdough bread

The sour taste of sourdough and bread based on it does not come from yeast, but from lactic acid bacteria with which yeast lives in symbiosis. Lactic acid bacteria feed on the by-products of yeast fermentation and, in turn, make the culture more acidic by releasing lactic acid, which prevents the yeast from spoiling (since most microbes cannot survive in an acidic environment). Initially, all bread was made with sourdough, and the fermentation process remained incomprehensible until the 19th century, when, using a microscope, scientists were able to detect microorganisms (yeast) that make the dough rise. Since then, the selection and cultivation of yeast has been carried out in order to increase the reliability and speed of fermentation. Billions of these cells were then packaged and marketed as “ Baker's yeast". Bread made on the basis of such yeast is not sour, since it does not contain lactic acid bacteria. Bakers around the world quickly adopted this yeast as it made bread making easier and the bakery more flexible. In addition, the baking process has become faster, allowing bakeries to bake fresh bread three times a day. While bakeries in Europe continued to bake sourdough bread, yeast was widely substituted for sourdough in the United States.

Bread in culture and religion[ | ]

As the basis for the nutrition of many peoples, bread is seen as a source of life and a symbol of labor. According to the Slavic custom of hospitality, round bread with a salt shaker in the middle ("bread and salt") is presented on an embroidered towel - a towel. In the Russian language there are many proverbs and sayings related to bread: "Bread is the head of everything," "If there is bread, there will be a song."

Bread in the USSR [ | ]

During the famine of 1921 and the rampant hyperinflation of the Sovznaks, the Kiev Natursoyuz issued non-depreciating in-kind checks in denominations

Pour flour into a bowl, add bran, salt, sugar, seeds and flax, mix. Dissolve yeast in water and pour into flour. Water at room temperature, not warm, if you have clean water in your tap, you can use it. I assure you that this is the kind of water that bakeries use. For those who do not have scales, 2 grams of yeast is about a cube with 1 cm sides.If there is no bran or you do not want bran bread, you can replace them oat flakes... And you can only bake from wheat flour, but then the recipe will contain 450 grams of flour instead of 400 grams. This ratio of flour to bran is the flour called "whole grain".

Stir the dough with a spoon to collect all the flour. Mixing with your hands will not work, since the dough turns out to be moist, soft, sticks to your hands. You don't need to knead the dough, and it won't work, just stir with a spoon. Cover the dough with food wrap so that it does not dry out.

Leave the dough at room temperature wander for 8-10 hours. I usually make the dough in the evening and leave it fermented until morning. During this time, the yeast will do its job and you will be surprised how beautifully the dough will rise in the morning. Exactly this long fermentation and gives the bread a capacious, bready taste. Dough fermentation is a must-have ritual in baking.

The dough is ready to be molded. The dough is very soft, stretching, does not hold its shape at all.

Prepare the form in which the bread will be baked. Put baking paper on the bottom of the dish and grease liberally with vegetable oil.

Pour flour on the table, put the dough on the flour with a spatula or spoon. There should be a lot of flour, since the dough is not dense and will stick to the table.

Pulling over the edge of the dough, fold it to the middle, and so collect the dough in a circle, the edges to the middle. When working with dough, dust your hands with flour constantly.

Transfer the dough to the baking pan with the seam down. Cover the dough cling film, so as not to get windy. Leave the dough at room temperature to rise for 1 hour - 1.30 hours.
My 1.5 liter bread tins.

After 40 minutes, check the dough, if it already comes to the edges, you must turn on the oven. The oven must be heated to t 230 C. My oven heats up to this temperature in 20 minutes.

Sprinkle with seeds on top, you can also oat flakes. Bake in the oven at t 230 C for 10 minutes, then reduce to t 200 C, and bake for another 25-30 minutes. If the bread burns on top, cover it with foil or baking paper, pre-moisten the paper with water so that it does not catch fire in the oven.

Ready bread remove from the mold, put on the wire rack. After 10 minutes, cover the bread with a towel and let it cool completely.

An almost legendary thing, covered with the spirit of antiquity and fairy tales, is hearth bread. However, not everyone knows what it is. Most people have a vague feeling that this is something delicious, homemade, with a touch of comfort. However, it is believed that baking such bread also requires a real one, so in modern realities, they say, it will not be possible to try. Unless someone has a grandmother left in the village, where the gas has not yet reached, and where the stove-makers have remained.

Let's say right away: this is a culinary delusion. You can even at home in a regular gas stove bake that legendary hearth bread. What it is and how it is done, we will tell you in this article. Moreover, we will offer a choice of several recipes, having mastered which, you will no longer remember about store-bought loaves.

Whole bread - what is it?

Those rolls and loaves that we buy every day are officially called "tin bread". The name also contains an answer to the way it is prepared: the dough is laid out in special forms, in which it is sent to the oven. As for hearth bread, it does not need any molds: it is baked on a flat surface, and it gains volume and forms its own appearance. In those days, when Russian ovens were the only devices for heating and cooking, their floor, on which dough pieces were laid out, was called pod. The baked goods also received a corresponding "name".

The properties of hearth bread

Compared to molded bread, "old" bread was distinguished by its density. With this method of baking, the dough gave up water in a larger volume. Accordingly, it was his hearth that had a great nutritional value with calorie content, from this point of view, for modern people, it is somewhat doubtful: everyone is losing weight en masse, counting calories and dieting. However, you can limit yourself to a smaller piece, but get a lot of good with it: the hearth loaf is rich in antioxidants (and they have a beneficial effect on the skin and digestion), macroelements (sulfur, sodium, magnesium, phosphorus) and trace elements (zinc, iron, manganese, copper). In addition, it lowers blood glucose levels and helps in the regeneration of cells in the nervous system. In addition, hearth bread stays fresh for much longer.

How it was baked in the old days

There were a lot of grain secrets and sacraments passed down by inheritance. Some are lost forever, some have become common property. Here is some of them.

1. The arch of the oven was of fundamental importance: low and rounded, it allowed the loaf to rise steeper and better roast. This secret became known, and now the hearth furnaces are made low, with a steep roof and a ceramic floor.
2. Wheat blanks were cut (sometimes with a net), and rye blanks or from a mixture of different flours were chopped. Thanks to such tricks, the excess air from the dough simply evaporated instead of tearing the crust or puffing up the bread, making it hollow inside.
3. Real hearth bread should be flavorful. And the hostesses lined the stove floor with leaves, most often cabbage or oak, or spicy herbs.
4. The key to successful baking of hearth bread is a well-preheated oven. It is required to heat it up to two hundred degrees and only then plant the blanks there.

With such small tips in front of your eyes, even without a special stove, it is quite possible to cook up a delicious and aromatic homebaked bread hearth. What it is, we told, it's time to move on to practice.

Mustard bread

If this is your first time making hearth bread, take the easiest recipe to start with. And let the flour be the most familiar for the first time - wheat. And for piquancy and home spirit, replace the water with pickle brine (preferably your own salting, without vinegar). If you have a bread maker, there will be no problems with kneading at all. A quarter of a kilogram of flour, a spoonful of live yeast, two tablespoons of mustard (with which the bread is even tastier) and a little more than half a glass of strained brine are put into the apparatus. When the bread maker finishes the kneading process, the dough is laid out on baking parchment, which is covered with a baking sheet, and sent to a weakly heated (no higher than thirty degrees) oven for proofing. In the summer, when it’s hot in the kitchen, you can leave the future loaf just on the table. An hour later, its shape improves, if necessary, the temperature in the oven is brought to 180 degrees, and the bread is put on baking. After an hour, you can get it out. But it is better to try the bread the next day, so it will become even tastier.

with bran

This is just a godsend for those who prefer to eat healthy and healthy. The only hitch is finding wheat bran, but those who are persistent can easily deal with it. One and a half kilograms of this valuable product are salted with two large spoons, you can use sea salt, covered with something and put in a warm place. Two yeast cubes crumble, are filled with water (a little), supplemented with a quarter of a kilogram of flour and a spoonful of sugar and fermented for half an hour under the lid. Then the sourdough is poured into the bran along with the rest of the water (its total volume is a liter), and everything is whipped together until bubbles come out. Cover the bowl again and leave warm for three quarters of an hour. Then the dough is kneaded, two are formed, which are transferred to the covered oven sheet and again fit for half an hour. Then shallow cross-shaped cuts are made on the loaves, the tops are greased with milk, and the workpiece is sent to the oven for 50 minutes with a temperature of 220 degrees Celsius. This recipe for hearth bread allows you to get very lush and healthy loaves.

Calorie content: Not specified
Cooking time: Not indicated

I have been baking homemade bread for a long time, and in almost all recipes I had to adjust something to my tastes and products - either a lot or a little flour, then the baking time needed to be adjusted, then the dough stood longer than it was written, or salt / sugar had to be added or reduce. Of course, a lot depends on the quality of flour, yeast, oven characteristics and many more factors. Shaped bread is one of the few bread recipes in which I did not make any changes, with the exception of yeast - instead of dry bread, I baked bread with fresh yeast. And it turned out as promised - lush, very, very soft, with a thin crust, which quickly turned from crispy to tender and soft. The taste is delicious, you can feel both salt and sugar (the bread is not unleavened), it is perfectly baked, there is no smell or taste of yeast. I can safely recommend this recipe for tin bread to everyone - both self-confident bakers and beginners. Cooking fresh bread, making sandwiches from it, pouring a cup aromatic tea and breakfast is ready!
Ingredients:

- warm water - 250 ml;
- fresh pressed yeast - 10 g;
- sugar - 1 tbsp. l;
- salt - 1 tsp;
- wheat flour - 400 gr;
- refined sunflower oil - 2 tbsp. l.

Recipe with photo step by step:

To make the dough, I took fresh pressed yeast and mixed it with half a tablespoon of sugar.




To make the yeast disperse faster in water, I kneaded everything into a gruel. She poured in a third of a glass of warm water, stirred. I waited a few minutes until all the yeast lumps dissolved.




In a large bowl for kneading the dough, sifted 120 grams of wheat flour. I added another 2/3 cup of water to the dissolved yeast and poured everything into flour. It will be a dough.




Stir until the mass becomes homogeneous, without lumps. It is more convenient to use a whisk - the dough turns out to be liquid, and stirring with a spoon is not very convenient. The consistency of the dough will be like batter for pancakes. I covered the bowl of dough with a lid and put it in a warm oven for 30 minutes (preheated it to +50 degrees, turned off the fire).






After half an hour, the dough rose, the entire surface was covered with holes and air bubbles. A sour fermentation smell has appeared - this is a sign that the dough is ready and it's time to knead the dough. Try not to overdo the dough, otherwise the dough will not fit well, the bread will turn out to be heavy.




She sprinkled the dough with a spoon, added half of the remaining flour, half a spoonful of sugar and a teaspoon of salt. Stir quickly to moisten all flour.




Infused vegetable oil... She mixed it again, and when the butter was absorbed into the dough, put it on the table.




Gradually adding the remaining flour, kneaded soft, smooth, very elastic dough... Even if it sticks to your hands, try not to add flour, it is better to grease your hands with oil. The dough should be warm, I use a preheated oven for this.






The test took a little over an hour to rise. During this time, it has increased more than three times, it has become very soft and airy.




Shaped bread is called because it is baked exclusively in a standard bread shape - rectangular, with high sides. I grease the mold with oil, but you can line it with parchment or baking paper. Knead the dough and knead it slightly to make it more convenient to shape it according to the size of the mold. I put the future bread in a mold, trimmed the top and edges. She covered the bread and put it on the stove. She turned on the oven, warmed up to 200 degrees.




Before boarding hot oven the bread should rise well (above the sides of the mold). It was baked first at a temperature of 200 degrees for 15 minutes, then another 25 minutes at a temperature of 180 degrees.




I do not take out the finished bread immediately from the mold, I leave it to "rest" for 10-15 minutes. After the bread has settled a little, it easily comes out of the mold. Finally, I let the bread cool on a wire rack, under a towel, and cut it in 3-4 hours, when it has completely cooled down. As you can see tin bread made from wheat flour wonderful, with a porous crumb and thin golden brown... Well, for dinner you should bake homemade

1.In warm water dilute the yeast, add salt, carefully move everything with a fork, then add 200 g of flour and also mix thoroughly until the lumps disappear. Put in closed oven come up for about 40 minutes.
If possible, set the temperature in the oven to about 50-40 degrees, do not turn on the fan, otherwise the dough will not work, but will simply dry out.
If it is not possible to set the desired temperature, then you just need to turn on the oven lighting lamp - it should be enough. Put the baking dish in the oven at the same time so that it warms up to the temperature of a suitable dough.

2. After standing the dough in the oven, add the remaining flour (200 g) and also knead thoroughly until smooth (with a fork, not with your hands! Remember - a recipe for the lazy!).
At this stage, those who wish can add their own components: sesame seeds, seeds, nuts. For special lovers of bread, you can add about 30 grams of low-fat yogurt, it will add milk aroma and a slight sourness.

3. Put the mixture in a greased sunflower oil and the form previously heated in the oven together with the dough and put back in the oven for the final standing for 40-60 minutes - exactly how much depends on how well the dough fits.

4. After raising in the form of a dough, remove the form from the electric oven and then act quickly: in the electric oven, turn on the baking mode 200-210 degrees, turn on the fan to quickly warm up the oven (with the fan on, the oven will warm up from 40 to 200 degrees in a matter of minutes!), After After heating to the desired temperature, turn off the fan and switch to the Heating from above and below mode, put the form in a preheated oven and bake for about 40 minutes.
If you wish, to obtain a less hard crust, pour 150-200 g of water into the pan at a lower level, then the baking atmosphere will be humid and the crust will be softer.