Traditional recipes

Flower-shaped bread

Flower-shaped bread

  • 750 g of flour
  • 35g fresh yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 350ml warm water
  • for greased on top;
  • 1 teaspoon honey
  • 1/2 teaspoon baking soda
  • 3 tablespoons water

Servings: -

Preparation time: less than 90 minutes

RECIPE PREPARATION Flower-shaped bread:

In a plastic bowl put sifted flour and in the middle make a hole in which we put the yeast, sugar and salt. Gradually pour water and mix by hand until the yeast dissolves well and let the yeast grow for a quarter of an hour and then mix with all kneading the amount of flour well until the dough becomes compact and no longer sticks to your hand. You can take the dough and hit the table well a few dozen times (40 times). in 8-10 pieces and they will knead again in turn like buns (heat the oven to 180 degrees) Each bun is placed in a round shape in which I put baking paper and let it rise for another 15 -20 minutes after which I greased them before putting them in the oven, with the mixture; water, honey and baking soda, with the brush I greased each bun and put it in the oven for 45 minutes.

Home bread

A good homemade bread recipe goes well at any time, especially if it comes out fluffy and tastes good like this.

I confess that in the last year I discovered and experimented the dough with natural mayonnaise, I baked very good breads and I am glad to try this option as well.

Returning to this homemade bread, I tell you that I prepared it with yeast, that it was eaten all evening and that the next day I had to prepare another one.

If it catches you well, I also recommend my recipe for fluffy buns!

I baked this bread in my beautiful and good cast iron bowl. I am simply captivated by the range of Crock Pot dishes and love to cook in it. If I wink at you too, I'll leave a link here .

This bread does not have many ingredients, nor is it a combination, but baked in this dish, it turned out sensational!

I hope it will be useful and inspire you to make homemade bread.

Preparation time: 2 hours Nr. servings: 1 Complexity: medium
  • 600 gr 650 degree flour
  • 1 lgta salt
  • 1/2 lgta sugar
  • 15 gr of fresh yeast
  • 300 ml of warm water
  • 50 ml healthy / natural yogurt
Method of preparation:

In a bowl, put the yeast, sugar and add 50 ml of warm water. It is left to activate.
Separately, in a bowl (preferably glass or stainless steel), sift the flour, add salt, mix gently with a whisk. Add warm water, yogurt and finally yeast. Depending on the flour you use, you may need either extra flour or a little water.

Mix at first with a wooden spatula, then knead well, well. Ideally, you should use a robot, but you can also do it manually. The more you knead, the fluffier it gets. Cover the dish with cling film and leave to rise for 1 hour.

When the dough has doubled in volume, remove it on a floured board and knead lightly, then give it the shape we want.
The bread is placed in the baking dish. Leave it for another 15 minutes before baking. I used the cast iron pot and I recommend you to take one. It's wonderful in the kitchen.
I recommend the baking temperature of 250 degrees C for the first 20 & # 8211 30 minutes (if you want to bake in something else without a lid, you can use a pot of water under the grill, in the oven), then you can remove the lid, reduce the heat to 220 degrees C and leave for another 10 minutes.
After baking, remove and leave to cool. It is a very fluffy and tasty bread.
May it be useful to you!

Instead of salami: meat bread & # 8211 very tasty!

A wonderful meat dish with simple ingredients that is so easy to prepare. The recipe is convenient during the week, because you can serve it as hot food, and after it cools, as a snack instead of salami. The meat bread is very tasty!


& # 8211 1-1.2 kg of meat (any or fish)

& # 8211 2 pumpkins (500 gr) or other vegetables to taste (cabbage, cauliflower, broccoli, carrots, beets, spinach, celery)

& # 8211 30 gr of salt (I used plain salt and nitrite salt 50:50)

& # 8211 any spices (I used 1 teaspoon of smoked paprika, ½ teaspoon of ground coriander, black pepper).


1. Cut the meat, onion and zucchini into pieces and pass them through a medium-sized meat grinder.

Advice. You can also use minced meat, and chop the vegetables with a blender or as you see fit. The onion has a spicy taste, and the zucchini makes the bread tender and juicy. You can combine various vegetables or you can add green peas, whole grains.

2. Add salt, spices and eggs, then mix until smooth and until the mince becomes slightly viscous, as for the meatballs (so the bread will cut well).

Advice. You can use the mixer with hook paddle, the food processor or the planetary mixer with paddle for tender dough.

3. Grease the baking tin (12 * 22 cm) with oil, add the mince and smooth the surface.

Advice. Use whatever shape you have at hand.

4. Bake in the preheated oven at 240 ° С for 20 minutes, then set the temperature to 160 ° С and bake the bread for another 50-60 minutes.

Advice. If you reduce the portion, then the baking process will take less time. This technology makes the bread stick to the surface, then it bakes very well inside. Thus, most of the juices will be kept inside.

Let the bread rest in the form for 10-15 minutes, then you can serve it. If you prepare it as a snack, then let it cool in the form and in the removed juice. The bread has a delicate and elastic texture, it is juicy, tasty and filling.

Cooking lesson: Quick bread with baking soda

A treat for those who love homemade bread, but do not want to waste time kneading and leavening.

I like the smell of fresh bread and its aroma when taken out of the oven, but sometimes it seems like a big hassle to have the patience to grow beautifully. There are hours of waiting, plus the kneading that is not a flower in the ear for a classic bread. Bread with baking soda seemed the ideal solution once I discovered it.

I found out about soda bread, or baking soda bread, at a US MasterChef edition, in which one of the contestants surprised me when she chose to cook bread, even though she only had an hour available. And I was convinced when I tried that it is a much faster bread to prepare.

I rummaged through the recipes and found that, although people thought she was originally Irish, she was in a rudimentary form invented by the American Indians, and that not only the Irish can boast of her. From the same ingredients, but in different forms, it is prepared by Australians, Scots, Poles or Serbs.

Her secret? Baking soda is used instead of yeast, and the whipped milk added to the recipe is the acid that baking soda needs to form bubbles of carbon dioxide and thus the bread to grow. Now that we have clearly established the chemistry behind this bread, you still need to have flour and salt at hand.

Quick bread recipe with baking soda

  • 350g flour (white 550 or 650 or a combination of white flour and wholemeal flour)
  • 2 teaspoons cumin seeds
  • 1 & frac12 teaspoon baking soda
  • 1 teaspoon salt
  • 280ml whipped milk or drinking yogurt

Preheat the oven to 180C (if ventilated) or 200C.

Mix flour with baking soda and cumin seeds in a large bowl. Make a hole in the middle of them and slowly pour the beaten milk, stirring at the same time, so as to form a soft dough.

Take it out on the worktop powdered with flour and knead it for about 5 minutes. Form a round loaf of bread with a diameter of 20 cm and place it in a tray on greased baking paper. Grow an X on its surface, grease it with milk and keep it in the oven for 30-35 minutes.

It is ready if it has grown a little and when you tap it it sounds empty. Let it cool on a grill.

I like to prepare it on the weekend, for a late breakfast, and if it is simple, without cumin seeds, it is delicious with butter and apricot jam.

My Inspiration: Lorraine Pascale & ndash Baking Made Easy, Epicurious and Good Housekeeping - Step by Step Cook Book

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Rub the yeast with the sugar and then mix it with the warm milk. Set aside for 10 minutes, until swollen. Then add flour, eggs, salt, sugar, 125 ml of oil and knead a smooth and non-sticky dough. Leave the dough to rise, covered with foil, for 30 minutes or until it doubles in volume. Remove on the work table and form a roll that is cut in half, then cut the corner in half. The middle and the small part are covered with foil, and from the larger part it is divided into 5 equal balls.

The balls stretch with the twister to form overlapping discs. Grease each disc with a tablespoon of olive oil before covering with another disc. The last disc stretches more so that its edges fall under the base of the others. It is no longer greased with oil.

The dough is placed in the middle of a tray that has been previously greased and lined with flour and four transverse cuts are made in the dough, leaving the edge uncut. The cut parts are brought outwards. The middle part of the dough is now divided into 5 equal pieces, which also stretch into discs, which overlap, greased with olive oil, then place in the middle of the crown, grow the same, but taking care that now the cuts not to overlap with the previous ones, the corners that are now brought to the outside to occupy the free spaces in the crown. The cut parts are brought outwards. The middle part of the dough is now divided into 5 equal pieces, which also stretch into discs, which overlap, greased with olive oil, then place in the middle of the crown, grow the same, but taking care that now the cuts not to overlap with the previous ones, the corners that are now brought to the outside to occupy the free spaces in the crown. From the smaller part of the dough a ball is formed which is placed inside the second crown.

Grease the bread with beaten egg yolk with a little milk, decorate with seeds and put in the preheated oven at 200 for 20 minutes, then the temperature is reduced to 180 degrees and leave for another 30 minutes, if necessary, so as not to brown the bread too much and cover it now with aluminum foil.


Bread is a product baked in the oven, consisting of dough, yeast and other ingredients that give the bread a more pleasant taste and aroma, or that prevent during the baking process to form a crust too hard on the surface of the bread.

The most commonly used ground cereals in the production of bread flour are wheat and barley. During the period of poverty, famine, cereal flour was mixed with pea flour, beans, potatoes (molded bread faster), or acorns (because of the tannin lent a bitter taste to bread). In these difficult times [When?] in Germany, grain flour was counterfeited on the market by mixing with gypsum or wood sawdust [requires citation]

This article or section has incomplete or non-existent bibliography.
You can contribute by adding references to support the bibliographic statements it contains.

Bread is one of the oldest foods. Evidence from Europe 30,000 years ago showed starch residues on rocks used to beat plants. It is possible that during this time, the starch extract from plant roots, such as cattails and ferns, spread on a flat rock, placed over the fire and boiled in a primitive form of flatbread. The oldest evidence of bread production in the world was found at a 14,500-year-old Natufian site in the northeastern desert of Jordan. About 10,000 BC, with the dawn of the Neolithic age and the spread of agriculture, grains became the mainstay of bread making. Yeast spores are ubiquitous, including on the surface of cereal grains, so any dough remains to rest naturally.

Several sources of sweetening were available for early bread. Yeasts in the air can be exploited by leaving the unsealed dough exposed to the air for a period of time before cooking. Pliny the Elder reported that the Gauls and Iberians used defatted beer foam called barm to produce "a kind of bread lighter than other peoples," such as the bartender's cake. Parts of the ancient world that drank wine instead of beer used a paste composed of grape juice and flour that was left to start fermenting or wheat bran soaked in wine as a source of yeast. The most common source of bleaching was to keep a piece of dough from the previous day as a form of sourdough starter, as reported by Pliny.

The Chorleywood bread process was developed in 1961 using intense mechanical operation of the dough to dramatically reduce the fermentation period and time required to produce a bread. The process, whose high-energy blending allows the use of low-protein cereals, is now widely used worldwide in large factories. As a result, bread can be produced very quickly and at low cost to the producer and the consumer. However, there have been some criticisms of the effect on nutritional value.

In 2014, in Romania, the bakery market was estimated at annual sales of over 2 million tons and about one billion euros. [1]

Useful tips from experienced hostess

So, as a result, you can get some useful tips, which are especially useful for novice housewives:

  1. Check that the bread is easier to prepare with a wooden stick. As an alternative, you can use a regular match. If, after piercing a loaf of bread, there is no more dough on the stick, then the baking is ready.
  2. You can add different ingredients from your own by initially testing the initial recipe and getting the right result. Otherwise, it may not be very tasty
  3. Squeeze the dough a little during kneading so that the carbon dioxide comes out of it
  4. The yeast can be replaced with ordinary kefir & # 8211 cheap and tasty
  5. It is important to use only high quality and fresh ingredients, especially flour. If you negligently treat the freshness of the products to make bread, then he himself will not be the most successful
  6. In order for the yeast to grow faster, the dough must be placed in a warm place. You can even cover the dough container with a warm towel or anything else suitable.

If you follow all these rules, you can cook really tasty and lush bread in the oven at home.

Want to know how to bake garlic bread with dill? If so, then the following video is for you:

Homemade healthy bread

No flour product is tastier, more consistent, healthier and more traditional than a good homemade bread. Its crunchy and fluffy texture at the same time, the aroma and smell that envelops the entire kitchen make the bread cooked by housewives a more satisfying delight than many delicacies. Even though it may seem difficult at first, kneading and baking a bread will prove to be a simple and satisfying process, if you have the courage to try. Let's not forget that homemade bread does not compare to any other in the store.

Next we will present you a cheap, simple and tasty recipe, with few ingredients, which you definitely have at home. You can serve it with a bowl of soup, with spreads, pies and more. Most often, bread is made from wheat flour, but there are other variants of bread: corn, barley, potato flakes, but also other less conventional ingredients.

So, if you want to undertake an activity that will remind you intensely of your childhood in the country, put the ingredients from the list below on the table and get to work.

Homemade healthy bread. Ingredient:

  • 700 grams of whole wheat flour
  • 150 grams of high quality white flour
  • 20 grams of fresh yeast
  • a cube of yeast
  • 600 milliliters of warm water at room temperature
  • a tablespoon of salt.

Keto bread made of fiber mix without carbohydrates

The enthusiasm with which low-carb bread recipes are sought (according to blog statistics) inspires me to try new bread recipes and present them to you on the blog. Today I have a version made with the famous already carbohydrate-free fiber mix flour. A not very big bread came out, but fluffy and perfect for canapés. I like to fry it a little on the toaster before eating it.

  • 3 eggs
  • 50 ml of coconut or olive oil
  • 50 ml of water
  • ½ teaspoon of salt
  • ½ teaspoon baking powder
  • 50 g flour mix of carbohydrates without carbohydrates or Szafi Reform flour

In a bowl, beat the eggs with the salt, using a whisk or a mixer. Add water and oil, beat a little more. Then incorporate the flour mixed with baking powder, obtaining a thick and sticky dough. Pour into a tray lined with baking paper (mine is 21 cm long), level the surface and put in the hot oven at about 170 degrees C.

My bread was ready after about 50 minutes, after it had grown and browned a bit, and the surface became slightly elastic to the touch.

Cut after complete cooling. It is preferably kept cold.

4.5 Based on 32 Review (s)

Homemade bread at the bread machine recipe step by step

Homemade bread at the bread machine recipe step by step. The simplest version of bread made in the machine. How to make bread on a machine or car? White bread, simply baked in the bread maker. Is it worth buying a bread machine?

I have bread maker for over 25 years. I haven't prepared yet homemade bread in the bread machine for about 20 years because it's not worth using a bread machine. Anyone, even a beginner, can make a beautiful homemade bread, classic baked in the oven.

However, maybe there are situations in which you rush and make a loaf of bread on the machine. The only advantage of this bread machine is that you can put the ingredients in it in the evening and you can program it. Hot bread is waiting for you at breakfast time. Because the fans asked us, I took out my device & # 8222 from mothballs & # 8221 and made a plain bread at the bread machine.

From the first attempts I realized that the bread made in the machine does not look at all like the one I baked in the oven. I gave him about 10 chances with different recipes and flour combinations. I didn't like any so I abandoned him. Instead, I used the bread machine strictly for kneading, as a mixer, until I bought a food processor.

The white or wholemeal bread made at the machine has a thick, dry crust and a crumbly core. It is also very ugly, without luster and without appetizing shape. Why ruin the ingredients on something like this when, with a minimum of effort, I can do something like that? See the recipe for unbreaded bread (also called lazy bread).

I admit, I'm a fan of homemade breads made nicely, kneaded and leavened. Nothing compares to a bread made with a & # 8222stretch and fold & # 8221 (stretch and fold) like the world! These maneuvers create and strengthen the gluten network, forming the fluffy and structured core of the bread. The beauty of the bread is also given by & # 8222shaping & # 8221 (modeling the shape of the bubble-type bread, bagel, baguette, etc.), not being enough to break some pieces of dough and throw them in the tray. I mean something like that & # 8211 see the recipe for plain homemade bread.

From the same ingredients and with only 10 minutes of extra work, I made a bread baked in the oven, in the shape of a cake (or cake). The recipe is here. You will see the differences.

So, at the request of the fans, I made a homemade bread the bread machine. A white bread of about 1 kg came out.

Video: How to make Star BreadStar Bread in five simple steps (October 2021).