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Video: Homemade Bread With Fresh Yeast. Step-by-step Recipe With Photo
Homemade yeast bread is easy to bake in the oven, even if it's your first time. The recipe for white bread in the oven is so simple that you will be surprised. But what a result! The essential ingredients for successful baking are high quality wheat flour, fresh yeast and a little bit of zeal. Perhaps your first loaf will be a little awkward, as everything comes with experience, but it will definitely turn out fluffy and fragrant.
You can use a special bread pan or a regular cast-iron skillet with high sides.
- Cooking time: 2 hours
- Quantity: 1 loaf weighing 450 g
Ingredients for homemade yeast bread
- 245 g of premium wheat flour;
- 40 g semolina;
- 160 ml milk 4%;
- 20 g fresh yeast;
- 25 ml olive oil;
- 2 g of fine table salt;
- 5 g granulated sugar.
How to make homemade yeast bread in the oven
We heat the milk to body temperature (about 36 degrees). Dissolve table salt and granulated sugar in milk. Then we add fresh yeast. The date of manufacture is always indicated on the packaging, choose the freshest, no older than 2-3 days. The fresher the yeast, the fuller and more flavorful the baked goods.
Stir the yeast in warm milk, leave it for 5 minutes so that it starts its "yeast" work.
When a light foam forms on the surface, add wheat flour of the highest grade in small portions, sifting it through a sieve or sieve. Mix the ingredients with a tablespoon.
After flour, pour semolina into a bowl. At this stage, it will be difficult to stir the dough with a spoon, you can connect your hands.
Pour in high-quality extra virgin olive oil. We spread the dough on a clean table. Knead it with your hands until it stops sticking to the surface and fingers. This usually takes 8-10 minutes, but everything is very individual and depends on the moisture content of the products and the humidity in the room.
The finished dough is soft, very pleasant to the touch, pliable, but not sticky. Lubricate a clean bowl with olive oil, put a bun in it. Cover with a clean towel and leave for 50-60 minutes at room temperature (18-20 degrees Celsius).
The dough will increase in volume by 2-3 times. We gently knead it, you do not need to be zealous, small air bubbles should remain in it.
Take the cast iron frying pan. I have a skillet with a diameter of 18 centimeters - well suited for a small loaf. Put the dough in the pan, flatten it slightly with your hand.
With a sharpened knife, we make several oblique cuts so that steam can escape during baking.
We leave the dough for proofing in a warm room. This will take about another 30 minutes. Then we sprinkle the bread with cold water from a spray bottle and send it to the preheated oven.
Place the pan on the wire rack on the middle shelf. Baking temperature 220 degrees. Baking time 17 minutes.
We take out the finished yeast bread from the oven, put it on a wooden wire rack or bamboo sticks so that the crust does not steam off when it cools.
Homemade yeast bread is ready in the oven. Bon Appetit!