Show a simple recipe for making bread. We bake homemade bread: the best recipes from Eating at Home

14.04.2020

In our step by step recipe with a photo we will show you how to bake delicious, crispy, airy and aromatic homemade bread with your own hands. To bake bread according to our recipe, you do not need a bread maker, and in the oven the bread is super tasty, healthy and without additives or preservatives! After all, homemade bread baked with your own hands will always be better, tastier and fresher than any purchased one. Homebaked bread can be cooked with the addition of various dried fruits or, for example, with oatmeal.

The nutritional value:

Serving size: 100 g
Proteins: 10.5 g
Fats: 3 g
Carbohydrates: 67.5 g
Calories: 345 kcal

Ingredients:

1. Water - 600 ml
2. Yeast - 35 g
3. Wheat flour top grade - 1 kg
4. Sugar - 2 tsp
5. Salt - 1 tsp
6. Sunflower oil - 2 tbsp

Preparation:

1. We take 600 ml of pure water room temperature... Dissolve 35 g of yeast in it.
2. Add 2 teaspoons of sugar, stir to disperse the sugar, cover with a towel and place in a warm, draft-free place for the yeast to “work”.
3. Sift 1 kg into the beating bowl wheat flour the highest grade.
4. Add 1 teaspoon of salt to the flour.
5. The yeast “started working” when the foam appeared on the surface. Usually the time it takes for the yeast to "work" is 10-15 minutes.
6. Pour yeast into a mixing bowl.
7. Add 2 tablespoons of sunflower oil. It is necessary so that the dough fits better and the color of the bread turns out to be more ruddy when baked.
8. We begin to knead the dough. At the slowest speed of your mixer. the dough will be "steep", we knead the dough for at least 15 minutes, because it should be kneaded completely and evenly.
9. While the dough is kneading, grease the mold sunflower oil... This will make the dough easier to fit and you can easily remove it from the mold.
10. The dough is kneaded and no longer sticks to the beating bowl.
11. We take it out of the beating bowl, put it in a mold and distribute it evenly over it, crushing it well.
12. Cover with a towel and put in a warm place, without drafts, place for 1 hour. The dough is ready when it has increased in volume by 2 - 2.5 times.
13. Put the bread in an oven preheated to 180 ° C for 40–45 minutes. When our homemade bread got golden brown- he's ready. We take it out of the oven and cool it down.
14. When the bread has cooled down, cut it into slices and serve with

Every nation has recipes for baking bread. The bread recipe is about the same everywhere, all bread recipes are based on flour and water. This is the simplest bread recipe: you knead flour with water - and you bake bread. A recipe similar to this is still used by primitive peoples. Flour can be different. The most popular is wheat flour, but they bake bread from rye flour, bread from corn flour, they also make wheat-rye bread. To make the bread fluffy, the dough can be leavened. Most often yeast is used for this, it turns out the so-called. yeast bread. Bread without yeast is more difficult to make, but it is considered to be healthier. Yeast-free bread can be prepared in two ways: using sourdough or using soda water. Sourdough bread recipe is old and more time consuming. Yeast-free bread sourdough is made from wheat germ or hops. In addition, you can make bread with kefir, bread with kvass or beer. The composition of the bread does not end there. Bread can contain a variety of ingredients, from seeds and dried fruits to eggs and meat. Wheat bread, white bread, rye bread, black bread, Borodino bread, French bread, Italian bread, sweet bread, custard bread, bread in an egg, bread with cheese - all types of bread cannot be counted. Someone likes the recipe white bread, lovers of black bread will choose a recipe for bread made from rye flour. And then there is ritual bread. All believers eat bread during the fast. If you are planning to bake lean bread, the recipe must not contain eggs or animal fats.

Our grandmothers and great-grandmothers knew how to bake bread, but many of us today have lost the knowledge of how to make bread. You don't have to graduate from a culinary college to know how to bake bread. A person without a “baker” can bake bread at home with a fragrant crust. We will tell you the recipe, but you will have to fill your hand yourself.

Homemade bread is the tastiest. Making bread at home is not that difficult. For example, at home you can cook delicious rye bread in the oven, on our website you can find its recipe.

Rye bread loved by many. Homemade rye bread with a crispy brown crust smells especially delicious. This is why so many people want to know how to bake rye bread. Make one time rye bread at home and it will make you forget about the bread section in the supermarket.

A homemade bread recipe can use both baker's yeast and sourdough. A homemade bread recipe always leaves room for your imagination in terms of additional ingredients. Add nuts, dried fruits, spices and herbs to the dough of your choice. Homemade bread can be baked in an oven or a special bread machine. Literally everyone can make homemade bread in the oven. The oven bread recipe is virtually the same as any other bread recipe. Of course, there are some subtleties that will help you learn how to bake bread in the oven correctly. First, successful baking of bread at home in the oven is, of course, largely dependent on your oven. The bread dough should stand for 10 to 15 hours in a warm place. The bread is baked in the oven at 180-250 degrees. After an hour and a half, baking the bread in the oven will be complete. And it's really easy to bake bread in a bread maker. Bread maker recipes will not give you any trouble and will save you a lot of time. That's why she is a bread maker.

Make homemade bread! At your service is a black bread recipe, a wheat bread recipe, a Borodino bread recipe, a recipe French bread, recipe for Yeast-free Bread or otherwise recipe for Bread without yeast. Knowing how to bake homemade bread is also beneficial for making bread dishes. Of course, they will taste better from homemade bread than from store-bought bread. So do not be lazy and cook bread, recipes with photos will help you.

There is nothing more wonderful than freshly baked homemade bread! Many families have kept the tradition of making these aromatic pastries. Sourdough bread, whole grain, rustic bread, garlic and tomato - nothing to surprise our hostesses. And how the family will rejoice at such a treat! Friends, we have chosen for you best recipes and we invite you to learn the skill of bakers with us!

Try it healthy bread on whole grain flour from the author. The baked goods are very tasty, with a delicate crumb and a crispy crust.

Add a little to the dough mustard powder and the bread will be completely new taste... The author of the recipe recommends trying this option. homemade baked goods, You'll like it!

Delicious bread with a nutty flavor and delicate crumb that does not get stale for up to two days if left. Thanks for the author's recipe!

Wonderful fragrant and very healthy bread according to the author's recipe! Thanks to the large number of seeds, it turns out to be rich in both taste and texture. Ideal bread for morning sandwiches and vegetable bruschetta.

If you want to experiment with baked goods, make a curd bread with dates and cereal. Thanks for the author's recipe!

This kind of bread can be found in every Italian home. Airy, sweet and creamy, with the aroma of Italian herbs, fragrant basil and piquant delicate taste parmesan. The author of the recipe also recommends that you please your family with this wonderful bread.

The bread according to this recipe turns out to be very aromatic and tasty! Making such bread (like any bread without kneading) is very simple and quick, the main thing is to let the dough stand for 18-24 hours. Thanks to the author for the recipe!

The author suggests trying her favorite type of homemade bread. It has a cheerful amber color, sweetish-delicate aroma and incomparable taste. In addition, bread is baked from whole grain flour with the addition of buckwheat.

Sweet accordion bread with cream cheese, poppy seeds and orange peel according to the author's recipe. It is a delicate crumb with splashes of poppy, orange aroma and golden toasted crust.

Make delicious creamy cornbread according to the author's recipe

Every nation has recipes for baking bread. The bread recipe is about the same everywhere, all bread recipes are based on flour and water. This is the simplest bread recipe: you knead flour with water - and you bake bread. A recipe similar to this is still used by primitive peoples. Flour can be different. The most popular is wheat flour, but bread is made from rye flour, bread is made from corn flour, and wheat-rye bread is also made. To make the bread fluffy, the dough can be leavened. Most often yeast is used for this, it turns out the so-called. yeast bread. Bread without yeast is more difficult to make, but it is considered to be healthier. Yeast-free bread can be prepared in two ways: using sourdough or using soda water. Sourdough bread recipe is old and more time consuming. Yeast-free bread sourdough is made from wheat germ or hops. In addition, you can make bread with kefir, bread with kvass or beer. The composition of the bread does not end there. Bread can contain a variety of ingredients, from seeds and dried fruits to eggs and meat. Wheat bread, white bread, rye bread, black bread, Borodino bread, French bread, Italian bread, sweet bread, custard bread, bread in an egg, bread with cheese - all kinds of bread are innumerable. Someone likes the recipe for white bread, lovers of black bread will choose the recipe for bread made from rye flour. And then there is ritual bread. All believers eat bread during the fast. If you are considering baking lean bread, the recipe should be free of eggs and animal fats.

Homemade bread is the tastiest. Making bread at home is not that difficult. For example, at home you can cook delicious rye bread in the oven, on our website you can find its recipe.

Make homemade bread! At your service is a black bread recipe, a wheat bread recipe, a Borodino bread recipe, a French bread recipe, a yeast-free bread recipe or otherwise a recipe for bread without yeast. Knowing how to bake homemade bread is also beneficial for making bread dishes. Of course, they will taste better from homemade bread than from store-bought bread. So do not be lazy and cook bread, recipes with photos will help you.

According to Richard Bertinet (French baker and bestselling author of DIY bread), baking is an art akin to winemaking. The taste of bread can and should be exquisite, sophisticated and varied. Worth mastering simple technology and spend some time in the kitchen to experience the true flavor and aroma of the very foundation of life.

The recipe using live yeast is the simplest and most straightforward. Anyone can start experimenting with home baking with it.

For one loaf you need:

600 g wheat flour;
12 g of compressed yeast;
12 g salt;
300 ml of water.

The amount of water indicated is for hearth bread that is baked on a baking sheet. If a mold is to be used, another 100 - 150 ml can be added. The dough will turn out to be more sticky and plastic, but the bread will be fluffy and airy.

For the dough to rise well, all foods must be warm, and the flour must be sifted.

Crumble the yeast and grind it with flour. Add salt and pour water into the flour.
Knead thoroughly. When kneading, the dough is saturated with air. The mass is pulled out, folded in half and rolled on the table without pressing. Gradually, the dough stops sticking to your hands, becomes smooth and shiny.
Place in the heat for proofing for 1 - 1.5 hours. Ideal conditions can be created in the oven. Without heating, place a baking tray with dough or a dish on the wire shelf on a medium level. Put a bowl of boiling water on the bottom of the oven. For the active life of the yeast, a temperature of at least 35 - 38 ° C is needed. Hot water not only maintains the temperature, but creates the necessary moisture on the surface of the dough, and the crust of the bread will not burn.
The mass should double in volume.
Preheat the oven, place the baking dish on a medium level and bake the bread at 200 ° C for 40 minutes.
Cool in a linen towel on a wire rack.

The question often arises as to why homemade bread is crumbling.

There are only two reasons:

Unbalanced Recipe: Excess yeast, lack of water or fat disrupt the structure of the dough.
Low-quality, low-gluten flour does not allow you to knead enough elastic dough... The gluten threads must keep the air inside the mixed mass, due to which the bread rises. If there is little gluten, it is impossible to achieve the correct structure of the dough.

Homemade bread with dry yeast

If the recipe contains live yeast, you can safely replace it with dry yeast, taking half the weight.

For wheat bread:

400 g flour;
280 ml of water;
6 g dry yeast;
10 g of salt.

The dough will stick to your hands for a long time, but you don't need to dust the board with flour. Otherwise, the dough will absorb the excess flour and become "heavy".

Kneading surface and hand can be greased vegetable oil... This will make your work easier and faster.

Dissolve dry yeast in warm water.
Make a hole in the flour, pour in water and add salt.
Stir gently, taking in all the flour little by little.
Transfer the resulting sticky mass to the kneading table. A lump of dough is formed quickly, until the yeast starts to work. It takes 10 - 15 minutes to achieve pleasant elasticity.
For 1 - 1.5 hours, the dough should be placed in a warm place.
When it doubles in size, you should slightly crumple it, form a ball and lay in a lubricated form. It should take up no more than a third of the form's volume so that there is enough space for the raised bread.
Bake the bread at 200 ° C for 40 minutes. Willingness to check with a wooden skewer.
Cool on a wire rack under a towel. If the crust is too hard, slightly dampen a towel with water.

How to grow a leaven

At home, it is better to bake bread with sourdough. It is not yeast fermentation that takes place in it, but lactic acid fermentation, although yeast is also present. The acids contained in the sourdough give the bread a rich, rich taste, and also protect it from mold, which makes it possible to store such baked goods several times longer than yeast pastries. The sourdough is grown different ways make it runny or dough-like. Either way, she can live for years with proper care.

The easiest recipe:

100 g flour;
100 ml of water 28 - 30 ° C.

Sourdough is best made from whole grain flour. For rye bread it is prepared from rye, for wheat - from wheat. You can also use a mixture of two types.

The starter culture is prepared in a container with a loosely closed lid or under several layers of gauze so that it does not suffocate or become damp. For the indicated amount of products, a container of about three liters will be required, since the leaven will rise a lot.

The ingredients are combined. The mixture turns out to be liquid, like sour cream.
It is covered and put away in the warmth. The optimum temperature is 24 - 27 ° C.
During the week, top dressing is made daily from the same amount of flour and water. Mix the whole mass thoroughly.
The first two days the leaven "gives off" with vinegar. If the process is successful, on the 3rd - 4th day the smell will become pleasant, sour-bread. The appearance of a "crust" on the leaven is also a favorable sign. Wheat sourdough is much more suitable than rye, and in consistency it is much softer.
On the 5th day, the leaven is still young, but it can already be used in the dough.
On the 7th day, she is completely ready and will raise the bread well. Some of it can be used for baking, and the mother's starter culture can be refrigerated.

Sourdough, in which a large amount of sugars ferments, cooks much faster.

Ingredients:

100 g raisins;
200 g flour;
15 g sugar;
250 ml warm water.

The container for the starter culture must be at least 1 liter. Soak the raisins for half an hour and strain the water. Add sugar, flour to it and put in heat under cheesecloth for two days. On the third day, you can use it.

For a thick starter culture according to Richard Bertine's recipe, you will need:

150 ml warm water;
20 g of liquid honey;
150 g wheat flour;
50 g rye flour.

The billet is mixed in a deep container. Loosely closed with a lid and placed in a warm place for 2 days.

For the first feeding:

280 g wheat flour;
30 g rye flour;
150 g of water.

A day later, the mother's starter is prepared:

200 g starter (blank);
200 ml of warm water;
400 g wheat flour.

Within 12 hours the sourdough is suitable in a warm place and for another 10 hours it matures at 7 ° C. It can then be used to bake especially lush bread.

Sourdough prepared in any way is fed with a mixture of flour and water once a week or whenever bread is baked. In this way, the vital activity of fermenting bacteria is maintained and the volume used is replaced.

How to bake with sourdough

To bake sourdough rye bread you will need:

500 g rye flour;
210 g of water;
160 g sourdough;
50 g of vegetable oil;
20 g sugar;
10 g of salt.

For flavoring, you can add 20 g of caraway seeds or 3-4 g of malt. You can lower the acidity of the dough by replacing a third of the rye flour with wheat flour.

First, prepare a dough for the dough.

The mother's starter culture, flour and water in equal proportions (160 g each) are mixed in a deep bowl. All ingredients are warm, up to 40 ° C.
Under the foil, the dough is suitable in the warmth for 3 - 4 hours. A mature leaven will raise the dough twice as fast as a young leaven.

When the dough has doubled, you can prepare the bread dough.

Little by little, the remaining flour, salt, sugar, butter and, if desired, additives are mixed into the dough. The malt is preliminarily bred in hot, about 70 ° C, water. The dough is soft and very sticky.
V rye flour there is no gluten, so there is no point in kneading it for a long time. It is enough to collect all the flour into a homogeneous mixture without lumps. It is important not to knock out the formed air bubbles from the resulting soft mass.
The edges of the dough are slightly tucked towards the middle, pinched and a dough ball is formed, which is immediately placed in a greased mold. After that, the workpiece needs to be proofed in heat for at least 3 - 4 hours.
Before putting the dough into the oven, sprinkle the surface of the dough with plenty of water from a spray bottle. Thanks to this trick, the crust of the bread will not be burnt.
Bake for the first 10 minutes at 250 ° C, then reduce the heat to 200 ° C and bake for another 40 minutes.
Leave ready-made bread for 10 minutes in a warm oven without heating and then cool in a towel.

On kefir without yeast

It is more correct to call such bread soda, since it is soda that is a baking powder. On contact with lactic acid, it forms carbon dioxide, which raises the dough and makes the bread fluffy and soft.

View fermented milk product does not play the most important role. You can use yogurt, liquid sour cream or fermented baked milk, only the fat content of the bread will change.

You can also use any flour in this recipe: wheat, rye, or a mixture of them.

For one loaf, prepare:

350 ml of kefir;
400 g flour;
15 g of soda;
10 g of salt.

You can add sugar or honey, cumin, coriander to the dough, Provencal herbs, spoon soy sauce or something else to taste.

Mix dry ingredients separately. Warm kefir is poured into the flour.
Knead the dough and form a ball out of it. This is done quickly, since the oxidation reaction is already underway. Active mixing only destroys the formed gas bubbles.
The workpiece is placed on a greased baking sheet. Longitudinal and transverse cuts are made on the surface, 1 - 1.5 cm deep. This way the bread will bake better and the appearance of the loaf will turn out to be very effective.
Soda or yeast-free bread is baked at 200 ° C for at least 40 - 45 minutes.

With flax and caraway seeds

Homemade bread is often baked with all sorts of additives, experimenting with or recreating old ones. traditional recipes... Many ingredients not only improve the taste of the bread, but also enhance its beneficial properties.

For example, the composition of the healthiest sourdough rye bread can be enriched with flax and caraway seeds. They contain iron, calcium, potassium and B vitamins, essential omega-3 and -6 fatty acids.

For a standard shape test:

340 g rye flour;
160 g whole wheat flour;
500 g rye sourdough;
15 g salt;
20 g rye fermented malt;
40 g of unrefined vegetable oil;
30 g of honey;
4 tablespoons of flaxseed
2 tablespoons of cumin;
4 tablespoons of shelled sunflower seeds
500 ml of water.

The bread will be dense and heavy. The weight of the finished loaf is about 1.4 kg. Such bread is very satisfying, does not crumble, and is cut into thin slices.

Dissolve honey and sourdough in warm water. Mix dry ingredients separately, leaving one scoop of caraway seeds for sprinkling.
Pour the liquid into the flour mixture, stir the viscous dough with a spoon and transfer to a greased form so that no voids form. Smooth the top with a wet spoon. For hearth bread, the amount of water must be reduced so that the dough does not spread.
Proofing will take from 1.5 to 3 hours, during which the dough should rise 1.5 - 2 times.
Sprinkle the workpiece with water, sprinkle with caraway seeds and place in an oven preheated to 250 ° C. Bake for an hour, lowering the temperature by 20 - 30 ° C every 15 minutes.
Sprinkle the finished bread with water again and cool slowly in a towel for several hours.

How to bake a loaf for tea

A delicate milk loaf is kneaded and shaped in a special way, so that the crumb is porous and light.

The ingredients are the simplest:

450 g wheat flour;
250 ml of milk;
6 g salt;
18 g sugar;
4 g dry yeast;
40 g of vegetable oil.

Milk should be warm, not less than 40 ° C.

To make it easier to knead the dough, dry and liquid ingredients are mixed separately.
The liquid is poured into the flour mixture. At first, the dough is slightly moist, pliable, but with noticeable lumps. You need to hold it a little under the film - then the gluten will begin to soften and it will become much easier to work with the dough.
Knead the dough actively, thoroughly, until it becomes smooth and elastic. The yeast is not working yet, there is no air in the dough, so you can squeeze and roll it with all your strength.
The dough is placed in a proofer for 1 hour. You can do this in an oven preheated to 40 ° C.
The mass is divided in half, two loaves will be obtained from it. Roll each half with a rolling pin into a rectangle 1.5 cm thick.
Roll up loose rolls and pinch the edge. Place with the seam down on a greased baking sheet.
Make cuts and leave to proof again for 40 - 60 minutes.
Grease the top of the workpiece with a beaten egg to form a bright glossy crust.
Bake in a preheated oven for 25 minutes at 200 ° C and another 5 - 10 minutes at 170 ° C.

Homemade Borodino bread

The classic taste can be obtained only by following the recipe in accordance with GOST. None adapted quick recipe will not allow you to achieve the rich piquant taste of Borodino custard bread.

At the first stage, "tea leaves" are prepared:

30 g rye fermented malt;
40 g ground coriander;
60 g peeled rye flour;
300 ml boiling water.

The boiling water should not be steep, 90 - 95 ° C is enough.

In the process of stirring, the mixture cools down to 60 ° C. Another 30 g of flour is added to it.
The tea leaves are left to saccharify in a warm place for 2 hours.

It is important to add flour in parts in order to preserve in it the enzymes that are able to break the starch into simple sugars... They will ensure the starter culture works well. In addition, spices and malt are infused during the brewing process, which greatly affects the taste of the bread.

To prepare the dough you will need:

370 g tea leaves;
90 g ripe rye sourdough;
190 g rye flour.

Dough is suitable for 4 hours at 28 - 30 ° C.

For a dough for one loaf you need:

all dough;
100 ml of water;
30 g sugar;
5 g salt;
20 g of molasses;
100 g rye flour;
75 g of 2 grade wheat flour.

Molasses will give the bread color, flavor and keep it fresh for longer. You can replace it with an equal amount of honey.

Stir molasses, salt and sugar in water. Dough is diluted with this liquid and flour is added to it.
The dough turns out to be very sticky, like warm plasticine. He needs to stand warm for 1.5 - 2 hours for fermentation.
For about two more hours, the dough is allowed to stand in the mold. Spread it with a spoon, tightly, without voids. The surface is smoothed.
When the volume of the mass increases by 1.5 times, the surface is sprayed with water, sprinkled with cumin and coriander grains. Placed in a preheated oven.
Bake for an hour. First 10 minutes at 250 ° C, another 10 minutes at 230 ° C and until cooked at 200 ° C.
You can cut the custard bread no earlier than 6 hours after baking, so that the crumb does not stick together when cutting.

This recipe can be used to bake both rye and wheat bread.

Products:

460 g flour;
360 g of water;
4 g yeast;
10 g of salt.

The resulting dough is enough for two loaves. If you only plan to bake one, the rest of the dough can be stored in the refrigerator for up to two weeks.

It is better to start preparing the dough on the eve of baking.

Dissolve yeast and salt in warm water. Pour the liquid into the flour. Stir with a spatula. The dough will turn out to be very, very sticky, it cannot even be collected with your hands in one lump.
Leave it warm under the lid for 2 hours. During this time, the dough will come up and fill with air bubbles.
Now, without stirring, it should be put into the refrigerator for ripening for 13 - 20 hours. Time depends on the quality of the flour, the gluten content in it. The more gluten, the faster dough matures. After the refrigerator, it is absolutely elastic and does not stick to your hands.
Dust the board with flour and place the dough in two parts to warm for 2 hours. When forming loaves, the dough does not need to be kneaded, squeezed or rolled up. At this stage, it is important to maintain its porous structure.
Heat the oven to 230 ° C. Transfer the blanks to a baking sheet and place on the middle wire rack.
Place a baking sheet on the bottom rack with hot water for the formation of steam.
Bake for 25 - 30 minutes until golden brown.
The bread should be fluffy, the crumb will be with large pores. So that it does not stick together when cutting, the loaf is cooled in a towel.

Rye bread in a bread maker

Modern kitchen devices can greatly simplify and automate the process of baking bread. To make it in a bread maker, it is important to keep the proportions exactly right when loading the ingredients. The "smart" machine will do the rest.

One rye loaf will require:

220 ml of water;
150 g rye flour;
200 g wheat flour;
1 bottle of ready-made starter culture;
20 g malt;
12 g sugar;
12 g of salt.

Water can be used at room temperature.

All ingredients, without mixing, place in the form of a bread machine.
Select a mode for baking rye bread.
Specify weight. From this amount of products, a loaf of 750 g will be obtained.
Specify the desired crust color.
It is better to follow how the dough is formed. Sometimes you have to add a little flour or water "by eye".
During the proofing of the dough and baking, the lid is not opened so as not to disturb the temperature regime.
Readiness is indicated by a sound signal.
It remains to take out the loaf and cool it on the wire rack, wrapping it in a towel.

A simple recipe in a slow cooker

To bake bread in a multicooker, you will have to knead the dough yourself, and you can entrust the technique with adhering to the proving and baking regimes.

Ingredients for Wheat Yeast Bread:

400 g flour;
250 g warm milk;
12 g salt;
12 g sugar;
5 g dry yeast;
40 g of vegetable oil.

In a multicooker, you can achieve a beautiful crispy crust if you choose the optimal operating modes and cooking time.

Knead the dough thoroughly and keep it warm for about half an hour.
Wrinkle and place in the multicooker bowl, turning on the "Heating" for 10 minutes.
Then you should organize the dough for half an hour of rest, and then activate the "Baking" mode (150 ° C) for half an hour.
Turn the bread over so that a crust forms on both sides, and hold it in the bowl for another half hour in the same mode.
Cool the finished bread on a wire rack.

Homemade bread is a real work of culinary art. Having mastered the technology of its preparation once, you are unlikely to return to a store product and will delight your family and surprise guests with all the new options for tasty, healthy and incredibly aromatic pastries.