Tip 1: How to learn to bake bread yourself
Tip 1: How to learn to bake bread yourself
It is impossible to imagine a day without a piecefragrant bread. To make the most ordinary loaf it is enough to mix the flour with water. Get a fresh product. Therefore, salt, sugar, yeast, baking powder, oil, various fillers are added to the dough. Bread is used as a basis for sandwiches and sandwiches. There are many varieties of varieties, each of which has a special taste.
You will need
- - yeast;
- - Sugar;
- - salt;
- - flour;
- - milk;
- - sunflower or olive oil;
- - boiled water.
Instructions
1
Homemade bread on yeastIn a deep bowl pour3 tablespoons dry quality yeast, 3 tsp. salt, 100 g of sugar, pour 4 tbsp. sunflower oil and 700 ml of warm boiled water. Start pouring the sifted flour and closing the dough. Flour for the initial phase will need 500 g. Cover the dough with a towel and put it in a warm place. When it increases in size, add another 500 grams of flour to get an elastic mass. Crumble the dough into a large bowl and oil it with vegetable oil, return it to a bowl and put it in heat until it increases in volume. Remember to approach the basis for bread and leave it on the table for a few minutes. Lubricate the three tall forms with oil and fill them up to the very top with a batter. Put the mold in heat so that the mass is lifted. Turn the oven on 180 ° C, bake bread for 35-50 minutes until golden brown.
2
Bezdorozhevoy bread in the bakeryTake 375 g of flourin a bowl. Add to it 4 g of salt, 30 g of sugar, 20 g of soda and citric acid. In a water bath, melt 75 g of butter to a liquid state and mix it with the dry ingredients. Preheat a little 200 ml of milk and pour it into the bulk. Dice 2 eggs into the dough. Mix the elastic base and put it in the bread pan. Set one of the appropriate modes and bake for 40-50 minutes.
3
Armenian lavash at home4g saltpour 1 glass of hot water. 750 g of flour sift into a deep bowl, pour salt water into the middle, kneading the dough. If it sticks to your hands, add a little more sifted flour. For half an hour, set the foundation aside. Heat a dry frying pan over a small fire. Cut the dough into pieces, from each roll a thin pancake. Lay them in turn in a pan, when bubbles appear and brown spots - turn over to the other side. Finished pita breads place on a flat plate, sprinkle with a few drops of warm water and cover with a clean towel. Such pancakes can be eaten with soup, porridge, used as a basis for rolls and sandwiches.
4
Flat Bulgarian focaccia Mix from a glassflour, salt, 150 ml of water and 50 ml of medium-density olive oil dough. Put it in a bowl and cover it with a lightly dampened cloth. After half an hour, divide the base into two parts and roll it into thin pancakes, help your hands - gently stretching the dough to the sides. Grate 300 gr of hard cheese and sprinkle the prepared layers. You can tear the dough with various aromatic herbs. When the oven warms up to 220 degrees, bake focaccia 10 minutes. Serve such bread at once to the table, or else it will become stale. Do not do it in advance, you can only prepare the dough. This kind of focaccia is well combined with gravies, sauces and various liquid masses.
Tip 2: When and where the first bread was baked
Without bread, many do not imaginebreakfast, lunch or dinner. He's so versatile! On it you can smear something, whether it be oil or honey, and you will get a delicious breakfast. It is not less tasty to eat it with real Ukrainian borsch. In addition to good taste, bread has an interesting history of origin.
For example, the Jews baked bread in thin plates, which then broke with their hands. It was from them that the expression "break the bread", meaning "to eat something" went.In ancient times people chopped the grain into flour athelp two stones, so that later, adding water and making tortillas, bake them on the hearth. Usually such a hearth was built in pits dug in the ground. The walls of these pits were spread with clay. This bread was quite heavy and rough, because it did not contain baking powder at all, which would make it soft and tender.
The first bread in Egypt
The history of the emergence of bread in Egypt hasthousands of years, but the exact number is difficult to establish. It was the Egyptians who first realized that yeast contained yeast in the acid test. They learned how to get yeast and bake dough. And also mastered the art of loosening the dough with the help of fermentation. Bread in ancient Egypt had a variety of forms: oblong, round, pyramidal, as well as in the form of sphinxes, fish and wicker. Also in Egypt it was customary to bake sweet bread. They added honey, milk, fat. Such bread was more valuable than usual.Bread in Greece and Rome
Greece and Rome took over from the Egyptians skillcooking loosened bread with a batter. In these countries, such bread was available only to wealthy families. For slaves, only black bread was available - dense and coarse. In Ancient Greece, certain superstitions were associated with bread. One of them said that a person who consumed food without bread was guilty of grave sin. And for this sin he will be punished by the gods. Recipes for making bread were not told to anyone. It was a great mystery. They were passed only from generation to generation by baker masters.Earlier in ancient Greece, bread was considered an independent dish and it was used in the same way as any other separate dish.
