• Home
• Channel: Food & Drink
• Recipe Of The Week: Homemade Bread

Recipe Of The Week: Homemade Bread

• 26 Sep 2017 8:46 AM

Now I know why in olden times they made bread only once or twice a month… This recipe takes a long time to make, but it is well worth every minute. Everyone will like this tasty, crunchy bread.

Ingredients:
1000 g flour
Ca. 400-500 ml water
50 g fresh yeast
1 teaspoon sugar
2 tablespoons salt
Topping:
Oil or lard

Preparation time: 3-3.5 hour

Difficulty: ☺☺☺

Preparation:

Dissolve yeast in 200 ml warm water, add sugar, and let stand in a warm place, until yeast begins to foam.

Sift the flour and salt into a bowl. Stir in the yeast liquid and remaining warm water to get a manageable but not sticky dough. Turn out onto a lightly floured surface and knead well – by hand – until dough is smooth and elastic, about 60-90 minutes.

Place the loaf on a baking tray, and use a sharp knife to score the bread so that it opens up nicely in the oven. Cover, and let rise in a warm place until doubled in size, for about 1-2 hours.

While the bread is rising, preheat oven to 200 ºC. Bake it for 10 minutes. Reduce heat to 170 ºC and bake for 50 more minutes. Lightly oil the top of the bread when it starts to turn red, and for the last 10 minutes turn up the heat again to 200 ºC.

Allow to cool on a wire rack.
A perfect compliment to any meal all week long, but I highly recommend trying it hot, just by itself.

Hint:

* Work with warm ingredients in a warm kitchen, otherwise the dough will not rise.
* Add water to flour little-by-little, to avoid getting too soft of a dough. If it does become too soft, add a little bit more flour. If dough is too thick, add a few drops of water and knead well.
* Give all your power to kneading!
* Bread-crust will be red and crispy because of the oil on top of it.

Source: puszta.com

• How does this content make you feel?
• I love it
• I like it
• I dislike it

• Hungarian Recipe

Explore More Reports

Recipe Of The Week: Beigli - Traditional Hungarian Christmas Cake

• 24 Dec 2025 7:32 AM

When enjoying a Hungarian Christmas, best not to miss bejgli, a beloved holiday treat that brings warmth to the heart of winter. This special pastry is usually filled with a poppy seed (mákos bejgli) or walnut (diós bejgli) paste, has been a centerpiece of Hungarian holiday tables for centuries.



Recipe Of The Week: Hungarian Fish Soup (Halászlé)

• 24 Dec 2025 7:25 AM

In Hungary fish soup (halászlé) is one of the most popular Christmas dishes. Hungarian fish soup halászlé is a hot soup prepared with mixed river fish - characteristic for cuisines of the Pannonian Plain and the Balkans, especially the wider region around the River Danube. The meal originates from Slavic cuisine. Traditionally, fish soup is prepared in a small kettle on an open fire by real fishermen.



Hungarian Recipe Of The Week: Christmas Gingerbread

• 16 Dec 2025 5:40 AM

Gingerbread originated in ancient times with Egyptians and Greeks baking honey-sweetened spiced breads for rituals, but it reached Europe around 992 AD via Armenian monk Gregory of Nicopolis, who taught French Christians the recipe after fleeing persecution.



Hungarian Recipe Of The Week: Hortobágyi Palacsinta (Stuffed Crepes)

• 27 Oct 2025 5:05 AM

The Hortobágyi palacsinta is a savoury Hungarian pancake, filled with meat (usually veal). The meat is prepared as a stew; minced meat is fried with onions and spices like the pörkölt or the paprikás dish, using, veal, veal with mushrooms, chicken or Hungarian sausage.