Bread recipes

Homemade basil bread comes out incredibly tasty, satisfying and remarkably fragrant, with a pleasant rich aroma of fresh herbs that fills the whole kitchen while it bakes. It's an ideal Italian-style home bread that pairs especially well with soups like minestrone, with pasta, with vegetable and cheese boards, with caprese salad or simply with olive oil and tomatoes for breakfast. The main advantage is that you get a real fragrant loaf with natural fresh herbs, without artificial flavorings or improvers. Dissolve yeast, sugar and salt in warm water and add olive oil. Finely chop fresh basil leaves and work them into the dough along with flour. Knead a soft elastic dough and let rise in a warm spot for 1-1.5 hours until doubled. Shape into a loaf, let proof and bake at 200°C (400°F) for 30-40 minutes. Proportions for 1 loaf inside.

Sesame bread in the oven is a remarkably fragrant, soft and beautiful homemade loaf with a golden crust decorated by a generous sprinkle of white or black sesame seeds. Sesame seeds not only give the bread its beautiful appearance and characteristic light nutty flavor but also significantly enrich its composition with valuable trace minerals: calcium, iron, zinc and vitamins. It's a great option for everyday home bread on the family table, to serve with soup, with a cheese board or simply with tea and butter. The main secrets of success are quality fresh yeast and a proper double proofing. Mix warm water with yeast, sugar, salt and olive oil, gradually add flour and knead a soft elastic dough. Let rise in a warm spot for 1-1.5 hours. Shape into a loaf, generously sprinkle with sesame seeds, let proof and bake at 200°C (400°F) for 30-40 minutes. Proportions for 1 loaf inside.

Sweet rye braid on kefir is a fragrant, tender and remarkably tasty homemade bake with a rich "rustic" character — distinguished from ordinary wheat buns by its subtle rye aroma, light honeyed note and pleasantly dense crumb. Using rye flour makes the braid significantly more wholesome and satisfying compared to white-flour bakes, while kefir in the dough gives it special softness and keeps it from going stale for longer. It's an ideal homemade bread-dessert for morning coffee or with a cup of tea on a cold autumn or winter evening. Mix kefir with sugar, salt, baking powder (or soda), an egg and vegetable oil, gradually add a mix of rye and wheat flour and knead a soft dough. Divide into 3 parts, roll into ropes and braid. Brush with egg yolk and bake at 180°C (350°F) for 30-35 minutes. Proportions for 1 braid inside.