Homemade loaf in the oven
9 servings
265 minutes
Homemade bread in the oven is a true classic of Russian cuisine, a symbol of comfort and warmth of the home hearth. Its airy, soft crumb and golden crust create a perfect combination of taste and texture. The origins of this recipe go back centuries when every housewife baked bread for her family, passing down cooking secrets from generation to generation. Adding honey gives the dough a delicate sweetness, while butter makes it even more aromatic. This bread is perfect for breakfast with jam or butter and also for making sandwiches. The main thing is patience and love for the process since properly kneaded and rested dough guarantees an amazing result. When the bread is taken out of the oven, its aroma fills the house, reminding of traditions and family coziness.
1
Making a starter: pour yeast into a large container, add honey and 100 ml of hot water. Leave for 10-15 minutes in a warm place.
- Dry yeast: 2 teaspoons
- Honey: 2 tablespoons
- Water: 450 ml
2
In a pot, mix flour with salt and butter (grated). It's best to knead by hand.
- Wheat flour: 700 g
- Butter: 25 g
- Salt: 2 teaspoons
3
Make a well in the center of the flour and pour the dough into it. Gently mix the dough with the flour using a spoon, adding the remaining water.
- Water: 450 ml
4
Sprinkle the table with flour, knead the dough with your hands, adding flour as needed (about 3-4 tablespoons may be used). This is the hardest part; you need to knead the dough for about 10 minutes.
- Wheat flour: 700 g
5
Cover the dough with a towel and let it rise for 1.5-2 hours at room temperature. After this time, it will increase by 2-2.5 times.
6
I divided the dough into rolls, splitting it into three parts. I stretched them a bit to make flat bars and pressed them onto the table. Let them rest under a towel for about 30 minutes (the dough will rise again).
7
We preheat the oven to 200 degrees. Many grease the baking tray with oil, but I prefer to skip it. We line the tray with parchment paper and sprinkle it with flour (no oil!). We place the dough and let it rest for about 10 minutes to 'recover' after transport.
- Wheat flour: 700 g
8
We grease the surface of the loaves with egg (without sugar, I prefer to use only yolks). With a sharp knife, we make cuts for even rising and aesthetics.
9
Now an important point: place a separate tray on the lower level of the oven and pour in 2 cups of water. On the middle level, place our bread. When the water evaporates - after about 20 minutes - lower the temperature to 180 degrees and bake for another 25 minutes. If your rolls are smaller, you should reduce the baking time.
10
It is very important not to take the loaves out of the oven immediately after baking, but to let them cool for 30-40 minutes.