New recipes

Homemade bread

Homemade bread

Mix the yeast with water and sugar, then pour it into the bowl with the flour, salt and the rest of the water. Mix them a little and let them rise for 20 minutes. Again knead it for another 20 minutes. I knead it in one direction like a cake.

It gives a shape to the bread, I made 2 models. I used a stretched baking tray and I put parchment paper. I sprinkled poppy seeds for decoration and left it to rise in the pan for 20 minutes.

I put the pancakes in the normal oven. I did the test with the toothpick to check if it is well done up to the sole ..... And that's it.

The oven temperature should be about 220 C -230C very well heated.



Woven bread & # 8211 recipe video

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of braided bread is my favorite for the holiday or for any special occasion. As you already know, I love to knead. It relaxes me and I love to try all kinds of doughs, especially bread doughs. For me, homemade bread is the best in the world. Just the fact that it's made by me, that it smells great all over the house and that I can eat a hot slice greased with butter motivates me to bake my own bread. I don't always do this, unfortunately for lack of time. but I try to make bread as often as possible. I haven't tried natural mayonnaise bread yet, but I promise to do this experiment and come back with impressions and if all goes well, and with a video recipe.

This time I chose to show you how I make bread. It is a wonderful recipe for milk bread, extraordinary for holiday meals or for special occasions with loved ones. Because I wanted this recipe to be as accessible as possible to everyone, I chose to knead the bread in three, one of the simplest possible braids, so don't be scared, it's neither complicated nor meticulous. If you have never made bread before, now is your chance to start. I have to tell you it's NOT HARD. Even if you don't take my word for it, I challenge you to try. The recipe is tested, adapted and designed in such a way that you get a wonderful bread.

Buuun! Now that we have the courage, let's get started. First of all, you need to have eggs at room temperature. If you haven't taken them out of the fridge in time, there is a solution. Put them in hot water for approx. 10 minutes and they will be perfect. We then heat the milk so that it does not burn on our finger, it must be warm but not hot because it will kill the yeast and the dough will not grow. After you have done all this, you just have to mix all the ingredients and knead the dough. You can use a mixer with a dough hook or simply knead by hand. It doesn't matter that you don't know how to knead. Just try it. The more you knead, the more experience you will gain.

When the dough is smooth and supple, it means that it is perfectly kneaded and that you will get an extraordinary braided bread. Kneading develops gluten from flour, gluten that gives bread the right texture. Then let it rise in a warm place, enough to double its volume. To knead the bread, you have to watch the clip but it is easy and does not last long. If you know how to braid your hair, you will know how to make braided bread. And with that, I'm done. All you have to do is bake the bread and then enjoy it. You got an absolutely wonderful braided bread. Fluffy, slightly crispy on the outside and with a demented taste. Only good for the next holiday, right?


Braided bread & light recipe

Homemade braided bread, a simple and easy recipe. You only need three main ingredients and here's what you can make fluffy and appetizing bread. And the taste, smell and texture do not compare to any bread bought. Believe me, it's worth a try, here are the steps we need to follow:

INGREDIENT:

  • 500 g flour
  • 6 g dry yeast
  • 400 ml of water
  • extra virgin olive oil
  • 1/2 teaspoon salt

METHOD OF PREPARATION:

1. Prepare the mayonnaise by mixing the yeast with a teaspoon of grated sugar, add 100 ml of lukewarm water, mix, cover and put it back in a warm place for 15 & # 8211 20 min.

2. Separately prepare the flour, add salt and mix. Pour the yeast that has been activated and the remaining 300 ml of water a little and start mixing by hand. At the end we put the oil, I put the oil in my palm, this way I can spread it all over the dough and it helps me to knead. I put four times as much oil as it could fit in my palm. The oil must be better, quality. Knead the dough bringing the edges inwards, and at the end we throw it in the bowl 15-20 times. It will result in a very fragile and fluffy dough. We cover it and put it in a warm place for 1 hour, or until it doubles in volume.

3. Top the worktop with a little flour and mix the dough, bringing the edges inwards a few times. Divide it into three equal pieces, make rolls from each piece of dough, and then knit them. Knitting bread does not take much time, you can knit it in 2, 3, 6 pieces, as you want and you have time.

4. Put the braided bread in the tray, which I gave with a little oil (tray). Grab the bread on your heads and try to squeeze it inward so you can move it. Cover the pan and let the bread rise for 30 minutes.

Turn the oven to 220 g with ventilation.

5. Put the tray in the oven at 220 g for 10 minutes together with a bowl of water, which will form steam. From the steam the crust of the bread will be thin and will not harden. After 10 minutes, set the temperature to 180 g, remove the bowl with water and leave the bread for another 30-35 minutes. You need to watch the bread, not to brown too much, depending on each oven. But if you notice that it is tanning too much, you can cover it with aluminum foil and let it continue to cook.

6. When the bread is ready (you can also do the toothpick test), take it out of the tray and place it on a wooden bottom, or on a grill. Grease it with water and let it cool for at least 1-2 hours.


What to eat in Ceausescu's time: 1 liter of oil, 1 kg of sugar and half a loaf of bread a day

Half a loaf of bread a day, a liter of oil and a kilo of sugar a month. This was the portion of the Romanians, established under Ceausescu's regime. The chickens sold at communist groceries weighed a pigeon. Romanians made piles and relationships in order to get the goods "under the hand". Food supplies were considered speculation and punishable by imprisonment.

For almost a decade, under Ceausescu's dictatorship, Romanians survived by eating with their portion. Because the socialist economy was not working very well and Ceausescu had stubbornly paid off the foreign debt in advance, it was necessary to find solutions to save on the budget, and the great economy was made by taking the mouth of the people. Bread, sugar and oil were bought only on the card and only from local grocers. The rationalization of bread was introduced in 1982 and was gradually prepared by the communists through the adoption of several laws aimed at formalizing the reduction of food portions.

On December 19, 1980, the "Law for the establishment, distribution and use of resources for the supply of the population by counties" appeared. The decree established the rationalization of food consumption according to the county, and the sugar and oil cards were differentiated by population categories. Those from the cities received higher rations and the peasants from the rural areas received smaller rations.

In the process by which Ceausescu intended to reduce the Romanians' diet to the limit of survival, he followed the scientific program created at the request of the dictator by the specialists from the Central Committee. In 1982, the "Scientific Nutrition Program for the Population" was invented, a document that established the calorie requirements, food rations and including the weight standards of Romanians.

The Communists concluded that Romanians need only 2,700-2,800 calories. For this they were allowed, annually, at most: 60-70 kilograms of meat and meat products, 8-10 kilograms of fish and fish products, 210-230 liters of milk or milk products, 260-280 eggs , 16 kilograms of fat, oil, margarine, 170-180 kilograms of vegetables, 70-90 kilograms of potatoes, 304 kilograms of vegetable grains, 65-95 kilograms of fruit products, 22-26 kilograms of sugar.

By decree, in 1984, a new and lower food standard was adopted. Romanians were entitled, annually, to 39 kilograms of meat, 78 liters of milk and 166 kilograms of vegetables. Oil and sugar were given once a month, the ration being one kilogram.

The cards, the way the communists controlled the portions

The limitation of food consumption was controlled by the old regime by introducing cards. Each family was assigned to a store in the neighborhood where they lived.

The head of the family presented himself to the store manager with the real estate card to prove the domicile and with the bulletin to prove his identity and all the data were written on the card. "The more members lived in that house, the more they appeared on the card. If they had tenants, they passed too. It was important to enter the actual data because you received the food depending on how many members appeared on the card. You couldn't lie because there were checks, there was the neighborhood sectorist who knew everything and no one risked being sanctioned ", says Iulica Soare, a saleswoman from Alimentara who worked in Ceausescu's time on Alexandru Ghica Street. The store manager calculated the ration for each family, and the food was given based on the information recorded at the store and entered in the card.

Half a loaf of bread a day

In order to induce to the public opinion the impression that the rationalization of bread is an initiative for the benefit of the townspeople, Ceausescu blamed the peasants from the rural area. In the news bulletins, communist propaganda accused the peasants of coming to the city and loading dozens of loaves of bread into sacks to take to the country to feed the pigs. Beginning in 1982, the townspeople were told through communist-controlled media channels that they would receive bread on the card so that the peasants could not buy in excess. The bread cards had different colors, from city to city. Everyone was entitled to only half a loaf of bread a day. "Whoever came to the store came with the card. He did not receive bread without a card.

The card had 30-31 sections, how many days the moon had and every day we ticked when they received the ration ", explains the saleswoman.

In some counties the cards were issued for one month, in others for three months. Romanians survived by buying and eating ration bread on the card for almost a decade. In December 89, the cards were kept for two more days after Nicolae Ceausescu's escape.

Oil and sugar were given once a month

Once a month, the head of the family showed up at Alimentară to pick up the sugar and oil, one kilogram per head of family member. "Everything was loose. They came with bottles of oil and raffia bags for sugar. The monthly ration for each person was one liter of oil and one kilogram of sugar and flour. Check who has finished their quota for that month. If there were two people, they would take two liters of oil and come again next month ", the saleswoman Iulica Soare also remembers.

Even if everyone received their ration of oil, sugar and flour, once a month, even so on the days when "oil was added" to the neighborhood groceries, there were queues.

For the "Fraţii Petreuş" chicks, there were queues

Since 1984, the annual meat ration has been 39 kilograms. But not so much the small ration of meat was the big problem, but especially the rarity of animal products in communist shops. Because the supply of whole chickens was rare, the day when frozen meat products were sold became an event.

"The chickens were usually two in a bag. I called them "Petreuş Brothers". They weighed about as much as a dove. They were almost never found, and in the days when the chicks were introduced, the world was trampled underfoot. I didn't sell them at the front entrance, but at the back entrance where the buluc was made ", says the saleswoman from Alexandria.

To catch more chicken bags, family members all stood in line. "It also happened that the mother and father and the child came to stand in line to grab three bags of chicken. Some pretended not to know each other ", Iulica Soare also remembers.

Food "on hand"

"A pile in communism is more valuable than an estate in capitalism." This was the principle according to which Romanians deprived of food tried to make friends with food sellers or managers. An "acquaintance" with bread meant the chance for a fresh or better baked bagel, a pile of "chicken" meant to know in advance when the store is stocked and to be the first in line. In addition to the advantages of this kind, the hungry Romanians from Ceausescu's time could obtain food "under their hand" if they had files and relations at the warehouses where the goods arrived from the state. "Those who had acquaintances also got coffee, oranges, chocolate or candy, things that rarely reached the store because they were usually distributed in files and relationships directly from the warehouse. It mattered to know someone, it mattered more than to have money, because even if they had money, you had nothing to take with them ", the worker in the trade from Ceausescu's time remembers.

Food supplies were considered speculation

The files, the relations and the goods under hand did not escape the rigors of the communist regime. Under Ceausescu's rule, laws had been invented that punished giving under the counter of food or gathering supplies. Decree of the State Council 306/1981 on "measures to prevent and combat acts that affect the good supply of the population" of October 1981 established penalties for Romanians who made food supplies.

"It is a crime of speculation and is punished according to the provisions of the Criminal Code with imprisonment from 6 months to 5 years for purchase from state and cooperative commercial units, for storage purposes, in quantities exceeding the needs of family consumption for a period of one month, of oil, sugar, flour, corn, rice, coffee, as well as other food products whose storage affects the interests of other buyers and the good supply of the population ”, provided in article 1 of decree 306.

The punishment also referred to peasants who bought bread from the city. Vendors who sold more than ration did not escape punishment either. „The staff of the commercial units is obliged to sell to the buyers the food products provided in art. 1 only in the quantities and conditions established by the people's councils. Failure to comply with the provisions of par. 1 constitutes a crime and is punishable by imprisonment from 6 months to 5 years ", Article 4 of the decree states.

Salami sarmale with soy, biscuit cake and steamed bread

Under Ceausescu, Romanians invented food recipes for poverty. In the absence of pork, the sarmales were stuffed with chopped soy salami, which was discreetly in gallantry. In the absence of chicken, the Romanians had become accustomed to putting fried salami next to french fries. As the ration of eggs did not allow the Romanians in the city to prepare cakes too often at home, the chopped homemade biscuits were a substitute for cake tops or cakes.

The Romanians had also found a solution for baking old bread from the grocery store. Franzela held on to the steam until it softened and took on a seemingly fresh consistency.

Bananas and oranges that appeared in gallantry only at Christmas and were often unripe were wrapped in newspaper, next to a heat source, to ripen faster.


  • 500g flour (650 or wholemeal)
  • 10g dry yeast (no activation required)
  • 200ml water
  • a tablespoon of salt
  • a teaspoon of sugar
  • 2 tablespoons olive oil (or sunflower oil)

Method of preparation homemade bread:

In a bowl put the flour and make a hole in the middle where you put the yeast, salt, sugar and oil. Add water and mix well, then leave to rise for an hour in a warm place.

After this time it should have doubled in volume. Knead for 10 minutes, adding extra flour if the dough is too sticky. Pay attention to the amount of flour used, the more non-sticky the dough (more flour), the thicker the bread will come out. For a very fluffy core you must have a very soft (sticky) dough, which you can handle with your hands greased so as not to stick.

After kneading, if you want to do one braided bread break the dough into three pieces, make rolls about 1.5-2 times the length of the tray and knit them. Put in molds, cover with a damp towel and leave in a warm place to rest for 15 minutes. The damp towel does not allow the dough to get dry and crack while leavening.

Place the molds in the oven at 200 degrees C and watch until the bread turns golden. Try several types of flour (wholemeal, rye, including seeds) because they bring a surplus of nutritional quality to the bread. You can grease the peel with beaten egg or oil if you want a softer peel.

After the bread has cooled, it must be kept in a closed bread holder (or bag) because the crust dries quite quickly. You can grease it before removing it from the oven with beaten egg seasoned with a little salt to keep the shell soft.

Or, if you don't have enough time to do it bread in the house, you can use a magnificent Moulinex Bread of the World bread machine.


Slow Cooked Turkey Recipe with Balsamic Vinegar at Slow Cooker 4.7L Digital Crock-Pot by Teo's Kitchen

Beef broth recipe in Slow Cooker Crock-Pot 4.7L Digital by Diva in the kitchen

Roast Chicken Cooking Recipe for Slow Cooker Crock-Pot 4.7L Digital by Readings and Flavors

Mushroom recipe in butter and garlic sauce at Slow Cooker Crock-Pot 4.7 l Digital by Readings and Flavors

Recipe chopped breaded with apples and quince at Slow Cooker Crock Pot 4.7 L Digital by Diva in the Kitchen

Pork chop recipe for Slow Cooker Crock-Pot 4.7L Digital by Teo's Kitchen

Recipe minestrone the Slow Cooker Crock-Pot 4.7L Digital by Teo's Kitchen

Wasp nest recipe at Slow Cooker Crock-Pot 4.7L Digital by Teo's Kitchen


Homemade bread

When you want to eat a good quality bread, but also know what ingredients are in the composition, choose to make it yourself, at home. You can opt for a more attractive shape like woven bread, standard with oblique striations or without any design fireworks.


Fluffy homemade bread with sour cream & # 8211 soft bread recipe, simple and very easy to make & # 8211 bread with thin crust and very fluffy core.

Homemade bread with extremely tasty fine dough, with a beautiful presentation, in a round shape, but you can also make it lengthwise.

The dough is very similar to that of the fluffy buns for burgers, and you can read their recipe if you click here.

You can read the simple homemade bread recipe woven in four if you click here. Another homemade bread recipe that I often prepare is the one with potatoes, baked in a cast iron pot. You can read the recipe if click here.

Homemade bread with sour cream it is so soft that if you press it it returns to its original shape immediately.

Initially I wanted to prepare buns, because I wanted to make some grilled burgers yesterday, but I changed my plans for this day's menu when I saw the bad weather outside.

In the end, the bread I prepared here was so appreciated that almost half of it was eaten warm, with butter and salt.

I like this one fluffy homemade bread with sour cream for taste, but also for the fact that when you break it you crave almost instantly the white, fluffy core, dressed in a very thin and soft shell.

Whether you will shape the bread as I did, or you will leave it simple, knead it or make buns, it is worth remembering the recipe of this dough that will convince you to make bread at home more often, if you do not already have the joy of baking bread made by you.

The fluffy homemade bread and sour cream is based on a dough for which you do not have to put much effort even if you knead it by hand. You will simply love making this bread.

In a maximum of 10 minutes you will be able to let it rise.

Here is the list of ingredients and how to prepare it fluffy homemade bread with sour cream:

INGREDIENT:

30 ml milk & # 8211 before baking

1/2 teaspoon butter after baking

To prepare the bread with sour cream, I prepared all the ingredients an hour before and left them at room temperature, then I warmed the milk very little. Since I used dry yeast, I didn't waste much time waiting for the mayonnaise to grow.

I put the dry yeast in the warm milk and left it for about 5 minutes, during which time I matched the robot that will mix the dough and I put in its bowl the flour, salt and sugar that I mixed well.

I added fermented cream and beaten egg, then milk with yeast. I let the robot mix until the dough came off the walls. It is smooth, homogeneous and elastic. I put it in a bowl, covered it with cling film and left it in a warm place to grow.

As you can see in the picture, it has more than doubled. I weighed it and divided it into 4 pieces. Very important: I did not sprinkle flour on the work table! You can grease it with 1 tablespoon of oil so that it does not stick.

The balls are shaped, just like buns: I took the edges of the dough pieces and put them inside, then I shaped them lightly with the palm of my hand on the worktop, without rotating them - I just handle them as if I were moving computer mouse.

I covered the balls with a towel and let them rest for about 15 minutes. I stretched each ball into a rectangle, and cut half of it into thin strips.

Make sure that the strips are thin and relatively the same thickness.

I rolled starting with the uncut end inwards, so that the strips remain over the dough as a decoration, as you can see in the picture below.

I put the 4 pieces of molded dough in the tray lined with baking paper. You don't have to bother gluing them. during baking this will happen naturally.

I covered the tray and let the dough rise for about 30 minutes.

After 15 minutes it had already risen to half the height of the tray, as you can see in the picture below. At this point I turned on the oven at 180 ° C. It is an egg dough, so it does not need a high baking temperature.

After 30 minutes it had grown almost as big as a tray. I greased the bread with milk with a brush, then baked it for 25 minutes.

When I took it out of the oven I immediately greased it with butter, I took it out of the mold, then I covered it with a few thicker kitchen towels. It smelled really good in the kitchen!

When it cooled I broke a special piece of bread to show you how fluffy it is.

I invite you to follow me on the YouTube channel. Don't forget to press the bell to be notified when I post a new recipe.

I also invite you to the group I cook with friends - Tasty recipes.


Ideally fluffy and quick homemade bread!

The bread prepared according to this recipe has an incredibly fluffy, porous and soft texture. In addition, it is simple and fast to execute. Franzela does not crumble when cut, the peel is not dry, and the core is simply fantastic! For the dough you need the simplest and most accessible ingredients, without eggs and dairy products. Try it and you will never buy bread from the store again. The leavened white bread can be frozen.

INGREDIENT:

-210 ml of warm water (38-40 ° C)

METHOD OF PREPARATION:

1. Sift the flour into a bowl, add salt, sugar and yeast, then mix well.

2. Pour in the hot water and oil, then knead the dough by hand for 5-7 minutes.

3. The final dough will be quite sticky. Grease your hands with oil and gather the dough into a ball.

4.Put the dough in a bowl, cover and let it warm for 30 minutes.

5.Then sprinkle the dough with flour and spread it with your hands on a countertop, without working it for a long time.

6. Roll a roll and roll it into a snail.

7. Sprinkle the dough with flour and spread it again on a countertop, roll it and form a bagel.

8. Transfer the dough into the floured baking dish, cover it and let the bread rest for another 20 minutes.

9. Cover the surface of the bagel with milk or water, sprinkle some flour and make not very deep incisions.

10.Insert the form in the preheated oven to 180-190 ° С for 30-35 minutes, until the bagel browns.

Allow the bread to cool, then cut it into slices. Franzela is soft, fluffy and tasty. Try and you will succeed, the recipe is simple!


Ideally fluffy and quick homemade bread!

The bread prepared according to this recipe has an incredibly fluffy, porous and soft texture. In addition, it is simple and fast to execute. Franzela does not crumble when cut, the peel is not dry, and the core is simply fantastic! For the dough you need the simplest and most accessible ingredients, without eggs and dairy products. Try it and you will never buy bread again. The leavened white bread can be frozen.

INGREDIENT:

-210 ml of warm water (38-40 ° C)

METHOD OF PREPARATION:

1. Sift the flour into a bowl, add salt, sugar and yeast, then mix well.

2. Pour in the hot water and oil, then knead the dough by hand for 5-7 minutes.

3. The final dough will be quite sticky. Grease your hands with oil and gather the dough into a ball.

4.Put the dough in a bowl, cover and let it warm for 30 minutes.

5.Then sprinkle the dough with flour and spread it with your hands on a countertop, without working it for a long time.

6. Roll a roll and roll it into a snail.

7. Sprinkle the dough with flour and spread it again on a countertop, roll it and form a bagel.

8. Transfer the dough into the floured baking dish, cover it and let the bread rest for another 20 minutes.

9. Cover the surface of the bagel with milk or water, sprinkle a little flour and make shallow incisions.

10.Insert the form in the preheated oven to 180-190 ° С for 30-35 minutes, until the bagel browns.

Allow the bread to cool, then cut it into slices. Franzela is soft, fluffy and tasty. Try and you will succeed, the recipe is simple!