White bread

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Nothing compares to a homemade bread, with the best ingredients, without preservatives and food additives. I use the Team bread machine, and it's the easiest way to make bread, easier than going to the store to buy it. Put the ingredients {water, salt, butter, sugar, flour, yeast} in the metal container of the appliance and press the button. Baking time is from 1 hour to 3 hours.

It also has different weights of bread, you can make a small and faster bread, or a large one of 1 kg. The only thing you really need to keep in mind is the order in which you put the ingredients in the container. When you buy the machine you also receive a book of bread recipes, the recipes are very varied, it is even a recipe for strawberry jam. I recommend you buy a bread machine, because it is very useful, the taste of fresh bread does not compare to anything, and the bread is kept for up to 4 days remaining as fresh.
I will write the ingredients I used to make the bread in the photos above.

White bread - Recipes

I prepared the mayonnaise 12 hours before: 200 grams of whole wheat mayonnaise fed 1: 4: 3. To obtain 200 grams of mayonnaise, I put in the bowl 25 grams of mayonnaise from the mother mayonnaise and I mixed with 100 grams of wholemeal flour and 75 ml of plain water.

At the right time, I added 600 grams of 650 "7 spices" flour, 360 grams of Bucovina plain water, 12 grams of Naturalia salt and 100 grams of flax seeds. I kneaded a little and realized that the dough still needed water. I added another 20 grams to get to the normal consistency.

I left the dough to ferment for 2 hours, then I formed it oblong and put it in the shape of a cake. I covered it with plastic and put it in the fridge (6 degrees).

After 8 hours in the fridge, directly in the oven heated to maximum and steamed, I put the cake form with the dough in it.


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What is mayonnaise bread? What is mayonnaise? What's the difference between mayonnaise and yeast? Why is mayonnaise bread better than yeast bread? Where can I learn to make mayonnaise bread? What is practically learned in the workshop?


1. Contains gluten

Grain products, such as p & acircinea, contain gluten, a specific type of protein that helps to increase the dough and gives an elastic texture.

Although most people easily digest gluten, some cannot tolerate it.

For example, celiac disease is an autoimmune disorder in which gluten destroys the lining of the small intestine and affects the absorption of nutrients.

Some people may also have a sensitivity to gluten, which can cause problems such as bloating, diarrhea, and stomach pain (6).

For these individuals, white pepper should be avoided to prevent adverse side effects.

2. High carbohydrate content

P & acircinea is rich in carbohydrates - a single slice of white p & acircine contains an average of 13 grams, which causes an increase in blood sugar levels.

Some research suggests that eating foods with a high glycemic index may lead to increased hunger and an increased risk of overeating (7).

Yeast-free bread recipes - here are 3 easy, quick recipes you can make at home

You can make bread at home without the traditional yeast, using baking soda or baking powder as substitutes, both commonly used in cakes.
Here are 3 easy recipes that even a beginner can make.

Baked bread with garlic

Are you preparing a special dinner? This is the garnish that can turn anything into something truly magical!


READY IN: 30 minutes


Ingredient list

• a loaf of bread or wholemeal baguette, made of white or wholemeal flour
• 3 cloves of garlic
• 2 tablespoons butter
• 1 tablespoon of olive oil
• a bunch of parsley

How do you prepare?

• Preheat the oven to 180 ° C while preparing the rest of the ingredients.
• In a bowl, mix the butter, oil and mashed garlic.
• Put the mixture in the microwave for a few seconds, until the butter melts, then add the finely chopped parsley. If you want, you can experiment with other aromatic herbs.
• Cut several slices of wholemeal bread diagonally, but do not allow the knife blade to reach the bottom. This will keep the bottom of the bread intact.
• Use a kitchen brush to spread the above mixture between slices and on top of the bread.
• Wrap everything in aluminum foil and leave the bread in the oven for 15 minutes.
• Carefully remove the aluminum foil and leave the bread in the oven for another 5 minutes. For extra flavor, you can sprinkle a little Parmesan on top before this step.

The healthiest bread is the one that contains mayonnaise

The healthiest bread is the one made with mayonnaise, says the famous nutritionist Mihaela Bilic.

"The flour should not be so white and refined. Let's go back to the traditional bread-making processes. In our quest to do everything as quickly as possible, we have neither the time nor the patience to leave the bread to leaven, which is very important.

Yeast bread, left to leaven, does not give intolerance to gluten because the bacteria in mayo already metabolize some of the gluten. It is an easier bread to digest.

People suffering from celiac disease would give anything to eat a crust of bread, unlike many healthy people who throw bread in the trash.

Cooking cakes

If there was no sauce, then everything would be dry and not as tasty as it could be. Therefore, it is recommended to wrap the roll in a film and put it in the refrigerator for 30-40 minutes. This time will be enough to absorb you.

The sliced ​​roll should be served immediately, otherwise in a few minutes your snack will be soaked and turned into oatmeal.

Hot cylinders (grill, oven or frying pan) are also well served immediately. They will be crispy while hot, then cool and will not be different from the options & # 8220crude & # 8221.

It will be very tasty if some kind of sauce is served finished pita. It can be tomatoes, cheese or cream, yogurt, sour cream. Imagine how appetizing and fragrant it is if you add fresh cucumbers, garlic, dill and a little salt to the yogurt. Take a chance, you won't regret it!

Lavash cooking secrets with cheese and green, see the video below:

Pita bread with salted cheese and herbs & # 8211 a successful combination for snacks. It is tasty and unforgettable, especially in spring, when it appeared green. So fragrant, bright and ask in your shopping cart!

The secrets of homemade bread

Regardless of how you choose to prepare the homemade bread, you must keep in mind that the ingredients are fresh and of good quality, but also respect exactly the quantities needed for the final product to be the most expected. So, here are some secrets for homemade bread.

Respects the water / flour ratio

If you want to make a fluffy homemade bread, then do not add too much flour and water. Otherwise, a hard bread with a dough that is too thick will come out. Also, not too little flour with water will not help, because the dough will not bind and will be very sticky. So, choose the correct ratio of 2: 1, more precisely, for each measure of flour added you will need half a measure of water.

The secrets of homemade bread

Good flour is the basis of the homemade bread recipe

The gluten or protein in the flour binds, and with that, the homemade bread recipe will catch air bubbles. The starch in the flour also heats up, and with that will add more support to the dough formed. Thus, in order to form a well-leavened dough and implicitly a fluffy homemade bread with an airy texture, it is important to form as many gluten bonds as possible to capture carbon dioxide and steam during baking.

Flour type 650 is the perfect flour for bread, which is obtained from durum wheat and has a concentration of about 12-14% gluten, and this makes it ideal for baking doughs that need leavening time, such as bread or other similar bakery products. in terms of texture.

And 550 type flour is a type of flour that can be used in bread, because it is obtained from a mixture of soft wheat and durum wheat and has a content of about 9-12% gluten.

Discover many other useful information about types of flour.

Kneading the bread dough

Always test the bread yeast

For homemade bread to be perfect, yeast is essential in its composition and it is important to be fresh and active, respectively. This is put forward in a bowl with lukewarm water and a pinch of salt and set aside for 10-15 minutes to activate. You will notice that it is only good to use when bubbles appear on the surface and a dense foam.

Maya for bread

If you choose to make homemade bread with fresh mayonnaise, then you need to make sure that it has had enough fermentation time. It is important that the mayonnaise be prepared at least 12 hours before preparing the bread dough.

Take into account the kneading of the bread dough

If you do not knead it enough or if you knead it too much, the dough will not rise enough and the bread will not be fluffy. The secret is that before baking the dough, knead a little more to set the gluten in motion.

Grease the pan in which you will bake the bread with a little oil or butter

If you knead the dough too much, the baked bread may have a thicker crust, but if you grease the bowl in which you are going to put the bread with a little oil or butter, then the effect will diminish and a perfect traditional bread will come out.

Preheat the oven and take care of the baking time

In order for the bread to grow well, the dough needs a thermal shock, which is why it is important that the tray is placed in the hot oven. Also, the oven temperature is very important, and this is set according to the oven specifications. The baking time may differ depending on the dish in which the bread is baked, but also depending on the weight of the dough.

Homemade bread dough

White homemade bread in the bread machine

It's been a while since automatic bread machines have appeared on the market. These appliances promise customers a warm loaf of bread exactly when they crave it. I myself once wrote, here on the blog, an article in which I did not look too happy with such an appliance.

We consider it an unnecessary expense that is not amortized in any case. That's because in my house, bread was always baked, according to the ancient rules, that is, in the oven from the stove, with dough kneaded by hand.

All this was done most often by my mother, who is passionate about baking in general and has more time available. She also made and still makes cakes and pies of all kinds. Well, there are events in life that can make you change even the most stubborn opinions.

Since I wrote the article in question, several events have taken place. First of all, the technique has evolved with it and the automatic bread machines. A little more electronics in their “tick”, a little more automatic control of the kneading, growth and baking processes, a more careful selection of recipes and a greater flexibility allowed to them are a first aspect, of an objective nature.

Secondly, chance or chance, anyway I would tell him, almost a month ago I received from Panasonic a very tempting proposal. That's to receive an automatic bread machine for testing.

See HERE how to make bread WITHOUT yeast and WITHOUT kneading

Exactly one Panasonic SD-ZB2512. This is the name of the "household monster" that I "played with" for a while and that changed my conception of automatic bread machines & # 8211 see details about the car here. I tried all sorts of recipes for bread, muffins and cake and pizza dough (dough just kneaded in the machine).

I made a very varied bread. From white bread to wholemeal bread. I mean, I tested a lot of recipes from her book. That's what I actually started with. Then I modified them, testing new combinations, replacing, for example, butter with oil, adding cocoa, etc. And it worked flawlessly.

I will try to tell in detail in another article (if you are interested) and a review of it Panasonic bread making machines as well as other tested recipes.

Today I'm going to write the basic recipe for white bread made on a Panasonic bread machine. From this you can make changes in the amounts of ingredients and get other types of bread.

Click HERE to see how to make plain homemade bread,
kneaded by hand and baked in the stove oven

I made a very varied bread. From white bread to wholemeal bread. I even replaced the butter with oil and it worked flawlessly. But let's see together the basic recipe, which we made as soon as we received the car. I even made bread with olives.

In the book of the bread machine it was mentioned as the type of flour used 550 but in our country I don't think there is such a thing. I decided to make what kind of flour I had at home then. That is type 000 for cakes and cakes. I was a little scared she wouldn't come out but she was super good. She grew a lot and was fluffy.

Collection of recipes prepared for the Panasonic bread machine: & # 8211 Shit cake & # 8211 see here & # 8211 Olive bread & # 8211 see here & # 8211 Bread with buckwheat and oat bran & # 8211 see here & # 8211 Sesame seed bread & # 8211 see here & # 8211 Bread with gluten-free flour mixture & # 8211 see here

Then I bought 650 type flour and used this one which is actually the special bread flour. Simple or in various combinations with wholemeal or black flour, this bread, made in the bread machine, looks very good to me and I recommend it.

Bread recipe & # 8211 Preparation

Start by sifting the flour in a large bowl and leave it at room temperature for 20-30 minutes. After this time, add the salt and sift the flour once more, to be aerated and well mixed with the salt. Now heat the water, but without letting it reach boiling point.

Prepare the yeast mayonnaise

Take a small bowl and put the well-crushed yeast in it. Add the sugar and mix the two ingredients well, dripping about 50 ml of warm water over them. Set the mayonnaise bowl aside until it activates and doubles in volume. Small air bubbles will form on the surface when the mayo is well activated.

How to prepare homemade bread dough

Create a little space in the middle of the flour and put the yeast mayonnaise there. With a spatula, or with the help of the mixer with the dough accessories, mix the flour with the mayo, pouring the hot water, gradually. You can choose to make bread dough with milk instead of water.

Finally, add the oil. Even if the dough is homogeneous, knead it a little more on a work surface sprinkled with flour.

The bread dough is kneaded on the table sprinkled with flour / Shutterstock

Then cover it with a towel and leave it to rise for 50-60 minutes, in a warm place. During this time the dough will double in volume. Sprinkle a little flour over it and shape it into an elongated loaf.

Before shaping the bread, sprinkle a little flour over the dough / Shutterstock

Transfer it to a baking tray lined with parchment paper and let it develop for another 15 minutes. During this time, turn the oven to 175 degrees Celsius. Before inserting the tray into the oven, lightly cut the dough, transversely, with a sharp knife. You can also choose to cut it sideways.

Before putting the bread in the oven, increase the dough on the surface / Shutterstock

These notches are needed to bake the bread evenly and not give it the opportunity to crack itself and unsightly.

Bake the bread for about 45-50 minutes at 175 degrees Celsius, or until nicely browned on the surface. Let it cool well before slicing. If you are tempted by the pleasant smell of baked bread, break a corner of the bread and quench your appetite with it.

Homemade bread is sliced ​​after tempering / Shutterstock

The role of sugar in homemade bread dough

The sugar added to mayonnaise has the role of providing food for yeast, helping it to activate.

As the yeast grows and multiplies, it uses sugar. By-products such as carbon dioxide and ethyl alcohol are formed, with the role of giving the bread its characteristic aroma. Sugar also has the role of softening the dough and preventing the formation of gluten. In addition, it retains moisture and gives freshness to the finished product, but it helps to brown the bread.

If we aroused your appetite for warm and tasty bread, we wish you more homemade bread and a good appetite to enjoy it!


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