Bread is not necessary to buy in the store. After all, there you can’t know exactly what the loaf was baked from, how long and in what conditions it was stored. Below are the recipes that will help you in the first experience of baking homemade bread. They mainly boil down to preparing a regular yeast dough (or yeast-free) with additional flavors. The multicooker method is doubly convenient. You do not need to purchase special forms for bread, look after the dough for a long time so that it does not crawl during proofing and burn out in the oven. The multicooker will do all the main work, and you just have to mix the dough in the bowl and turn on the baking mode. Homemade baked bread is best for breakfast sandwiches.
White bread in a slow cooker - general principles of preparation
For any homemade bread recipe, take only high-grade, premium-grade wheat flour. It will have a loose consistency, soft to the touch, with white color. If you are not sure about the quality of the flour, add a tablespoon of potato starch to its volume.
Proof the dough in a warm room without drafts, or use the "Yogurt" mode, which is found in many multicookers. This mode allows you to maintain the dough in the bowl at the same temperature for a long time. For yeast dough, 30-35 ° C will be enough. For the same purpose, the “heating” (“heating”) mode is also suitable.
Homemade bread is baked and low-calorie and diet - with bran, without yeast or sugar.
In some recipes, the basis for the test is kefir or sour cream. Here, be sure to consider the percentage of fat content. The higher it is, the thicker the kefir and the thicker your dough will be.
Any spices, seasonings, seeds, or ground nuts are added to the bread dough. For example, caraway, sesame, fennel or pecan.
The baking time of bread depends on the capacity of the device and is on average from 50 minutes to 1.5 hours.
White bread in a slow cooker - a classic recipe
Components:
A pound of wheat flour;
A glass of milk (or cream);
· one egg;
A bag of ordinary dry yeast;
· Three tbsp. l vegetable oil;
A pinch of any salt;
A couple of spoons of sugar;
A spoonful of butter.
Cooking Method:
1. Break one egg into slightly warmed milk.
2. Add sugar and yeast, as well as salt. Another way to diversify your homemade bread is to add unusual salt - sea or with any additional ingredients.
3. Pour in vegetable oil and mix the mixture.
4. Sift half the flour into it and start kneading the dough. Add flour and knead further as needed. As a result, you will get non-liquid, elastic and soft yeast dough.
5. A bowl of multicookers well grease with butter. Spread a lump of dough and cover with a clean and dry towel. Send for proofing. When the dough rises, lower it with your hand and wait further.
6. After the third rise, put the bowl in the multicooker and turn on the baking mode for 1 hour.
7. After baking, do not cut white bread immediately, let it cool well at room temperature. Better put it on the grill.
White bread in an oatmeal multicooker
Components:
· 600-620 g of wheat flour (premium);
100 g of small oatmeal;
· 2 tbsp. l sunflower seeds, sesame seeds or flax (you can mix);
· two eggs;
50-60 g of butter (ghee or margarine);
A spoonful of sugar;
· Salt;
· 1 teaspoon of yeast (dry);
· A glass of water.
Cooking Method:
1. Sift the flour and add small oatmeal and selected seeds. The latter, if desired, can be slightly fried in a dry frying pan.
2. In a bowl, mix hot water (not boiling water, but so that the hand can stand in it), soft butter, one egg, sugar, salt, and dry yeast. Then a few tablespoons of flour. Whisk or mix with a whisk.
3. Leave the workpiece under the dough in a warm place or use the "Yogurt" mode to make the dough rise.
4. Then pour the rest of the flour mixture onto the table and the dough into it. Knead mass until you get a soft, uniform lump. But there is still no need to delay it over time.
5. Immerse the dough in a multi-cooker bowl.
6. Beat the remaining egg with a fork and grease the top of the workpiece. Close the lid.
7. After a quarter of an hour, turn on the mode to bake the test for 50 minutes.
White bread in a slow cooker with carrot juice
Components:
· 700-800 g of wheat flour (premium);
200-240 ml of milk;
· One medium carrot;
1 tsp Sahara;
· one egg;
· a pinch of salt;
2 tsp fat cream;
15 g of fresh yeast;
A pack of margarine;
A spoonful of fennel seeds (or other spices);
· 1 tbsp. l lean butter.
Cooking Method:
1. Start by processing carrots. Rinse and wash it. Grate on a fine grater and squeeze the juice from the cake. Juice will be enough 50 ml. You can spill it through a sieve or not. If a couple of particles of vegetable fall into the juice, there will not be any bad things about it.
2. Mix the yeast in a plate with a few tablespoons of warm water.
3. Next, add the egg, salt and sugar to the milk. Chicken egg in the recipe, if desired, can be replaced with four quail. And also put in a mass a pack of soft margarine. The mixture can be slightly warmed up. But do not overdo it, otherwise the egg will boil.
4. When the margarine disperses, add yeast along with their water, as well as carrot juice.
5. Pour flour into the mass and at the same time knead the dough. If convenient, pull the mixture onto the table.
6. Put the finished soft, elastic dough into the bowl of the multicooker. Pre-grease it with vegetable oil.
7. Close the lid and turn on the heating mode for an hour. This is the proofing time of the dough.
8. After that, crush the fennel seeds (if desired, replace with caraway seeds). Grease the top of the dough with cream and sprinkle with seeds.
9. Close the lid and set the baking mode for an hour.
White bread in a slow cooker with herbs
Components:
A glass of cream;
A spoonful of high-speed dry yeast;
· 1 tbsp. l Sahara;
· Salt;
900 g of wheat flour (premium);
· A bunch of fresh herbs (parsley or another);
· 2 tbsp. l vegetable oil.
Cooking Method:
1. First, prepare the greens (you can take dry). Go through it and rinse each leaf. Dry on a paper towel. Finely chop or chop.
2. Preheat the cream in a saucepan, any - from 10 to 33% will do. In this case, be sure to keep in mind that the fatter the cream, the more nutritious your bread will be.
3. Add sugar and salt, as well as yeast, to the pan. Stir and add the sifted flour in advance. Not all at once, but in portions - first half. When you get a homogeneous mass, pour greens into it and mix. Add the rest of the flour and knead the dough by hand or in a special dough mixing machine.
4. Spread the test bowl with liquid oil.
5. Put the lump in the crock-pot, cover with a towel and leave for an hour in a warm place. In this case, the device remains off. At this hour, when the dough will rise, and this is 2-3 times, lower it with your hands.
6. Then close the lid and turn on the baking mode for an hour.
7. After a while, open the bread and turn it to the other side. To do this, pull the sausage out or lay it back, then on the bright side. Bake another quarter hour. During this time, the bread is baked, will have a crust on all sides.
White bread in a slow cooker without yeast and sugar
Components:
· 800 g of wheat flour (first or second grade);
· 1 tbsp. a spoonful of potato starch;
250-260 g of water;
· a pinch of salt;
1 tsp flower honey (or fructose);
1 egg
· 2-3 tbsp. l vegetable oil.
Cooking Method:
1. Mix flour with starch (for a change, you can take corn instead of potato) and sift the mixture.
2. First, make the leaven. Mix a couple of tablespoons of flour mass in a bowl with several tablespoons of water (possible from the tap). Stir and cover with a cloth or dishcloth. Leave it warm for a day or night on the table.
3. After a while, add some water and a little flour again. Stir and cover with a cloth. The mass will roam for about 12 hours.
4. Then add all other ingredients on the list and knead the dough. It must be homogeneous.
5. Oil the bowl from the multicooker and place the dough in it. Leave for a couple of hours, but cover with a cloth.
6. Turn on the “Baking” mode and wait 50 minutes. Then turn the breadcake and bake for another 20 minutes.
7. Ready bread is not recommended to be consumed immediately. Better wait for it to cool at room temperature.
Spicy white bread in a slow cooker on sour cream
Components:
1 tsp mixtures of herbs "Provencal" (if desired, you can take more);
· 600-630 g of wheat flour (premium);
1 tsp dry yeast quick-acting;
· one egg;
· A large spoon of sour cream (not greasy);
· 1-2 tbsp. l Sahara;
1 tsp ordinary salt;
· Three tbsp. l vegetable oil.
Cooking Method:
1. Add egg, salt and sugar to room temperature sour cream. Pour yeast (you can also fresh, but pre-heat them in warm water). Add a couple of tablespoons of flour and leave it warm for half an hour - cover with a lid.
2. Then add herbs and flour to the mass. Stir the dough, you should get a lump homogeneous in structure.
3. Grease the baking container with oil and put a lump in it. Leave for half an hour, but cover with a clean towel.
4. Then close the lid and turn on the “Baking” mode for one hour.
5. After a while, your homemade bread will be ready.
White bread in a slow cooker - tricks and useful tips
· Pay attention to the temperature of the proofing - if it is higher, the yeast will die and the dough will not rise.
· In a slow cooker a loaf is baked from the sides and from the bottom. If you want a brownish crust on the upper surface of the bread, half an hour before being ready, turn the sausage over on the other side.
· Instead of oatmeal, you can take oatmeal for cooking.
· Interesting buns are obtained by adding a little carrot juice to the dough. The crumb will acquire a slightly orange tint.
· Bread is baked in any slow cooker, you just need to adapt to its modes and power. The last will be enough 600-700W.
