Yield: one 1陆 lb loaf
3 cups bread flour (can use up to 陆 cup whole wheat flour in place of an equivalent amount of white flour)
1/4 tsp instant yeast
3/4 Tbsp kosher salt
1陆 cups warm water
Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel鈥omething that can go into a 450F oven.)
1. Mix dough: *The night before*, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.
2. Shape %26amp; preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you鈥檝e got about a half hour left, slip your covered pot into the oven and preheat to 450F.
3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, dump wobbly dough into pot. Doesn鈥檛 matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210潞F.
Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350潞F oven for 10 minutes. Best way to eat it? Smear a warm slice with some good, soft butter.
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EASY YEAST ROLLS
2 cups of warm water
2 1/4 tsp. yeast
陆 cup sugar
1 tsp. salt
1 egg
5 cups flour
5 Tbsp. soft butter
In a large bowl, combine water and yeast. In another bowl, combine sugar, salt, and egg. Add to yeast mixture, then add 2陆 cups flour, mixing well. Then add the rest of the flour and soft butter, mixing well.
Set bowl out with cloth over the top for dough to rise. Punch down and then put in a container in fridge. When you want some rolls take the dough out and roll balls and put in pan as many as you like (leaving the rest in the fridge). Cover the pan and let rise for an hour. Bake at 350潞F until golden.Does anyone have an easy bread recipe to make by scratch?
This is the only bread that has ever worked for me. It's crusty and wonderful! It literally takes ten minutes (plus rest time) to make.
2 cups All Purpose Flour
2 cups Bread Flour
1 1/2 teaspoon Salt
1 teaspoon Dry Yeast
2 cups water, or maybe a little more
Mix all ingredients in a bowl. The mixture should be pretty wet and sloppy. It's OK. If not all of the flour has been incorporated add a little more water. Cover the surface with plastic wrap and cover the bowl with a towel. Let sit 12-18 hours.
Three hours before you want fresh bread, use your hand to punch down the now bubbly dough. Get all the air out and recover with plastic wrap and the towel.
One hour before you want fresh bread, preheat the oven and an oven-proof 4 quart covered saucepan to 450 degrees.
When heated, take the hot pan out of the oven pour in 1 tablespoon olive oil and 1 tablespoon cornmeal (the oil and cornmeal are optional but delicious). Scrap in the dough. It will be wet and sloppy. It's OK. Cover the pan and return to the oven. Cook 30 minutes. Remove the cover, cook 20 minutes more.
Remove from the pan and cool on a wire rack or unused burner on your stove.Does anyone have an easy bread recipe to make by scratch?
THIS IS THE EASIEST, YUMMIEST BREAD RECIPE EVER!
2 2/3 cup SELF RISING flour in bowl.
Stir in any brand 12 oz. beer
Stir in half, mix well, stir in rest of beer. It will be a very wet dough. Divide into two 9x5 greased with margerine loaf pans, place in oven at 350 degrees for 50 min. remove from oven and turn onto wire rack to cool.
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Here is another if you don't want to go the beer route lol This one is extremely easy and tastes delicious. If you try any bread recipe, try this one. It will blow you away
1 tbsp. active dry yeast
2 cups warm water
1 tbsp. sugar
5-1/2 to 6 cups flour
2 tsp. salt
1. In a large bowl, dissolve the yeast in the water, which should feel pleasantly warm when dropped on the wrist. Whisk in the sugar. Add 2 cups of the flour into the bowl. Whisk the mixture well, then let it ';proof,'; or sit for 10 minutes. If tiny bubbles appear and the batter looks slightly expanded, you're on the right track.
2. Stir in the salt, then add the remaining flour, 1 cup at a time. Turn the dough onto a lightly floured countertop. Knead for 10 minutes. (To knead, fold the dough in half and push it down and away with the heel of your hand, rotate the dough, and repeat until it is smooth and elastic.)
3. Place the ball in a bowl rubbed with vegetable oil and turn to coat. Cover with a damp cloth or plastic wrap and let the dough rise in a draft-free area for 1 to 2 hours, or until it has doubled in size. Punch the dough down. Knead it again to remove air bubbles. For no-frills bread, divide the dough in half and roll each half into a rectangle. Fold it into thirds as you would fold a letter to put it into an envelope. Turn the ends under and place the dough, seam-sides down, in greased loaf pans. Cover the pans with plastic wrap and let the dough rise in a draft-free area for about 45 minutes.
4. Preheat the oven to 400 degrees and bake the bread for 30 minutes. Remove the pans from the oven; if the bottom of the loaves sound hollow when tapped, the bread is done. Cool in the pans for 10 minutes, then transfer to a wire rack. Rub with butter or margarine for a shiny finish, if you want. Cool the loaves and wrap tightly in plastic until ready to eat. Wrapped loaves can be frozen. Makes 2 loaves.
5. For a Braided Loaf: Divide the dough in half and roll it into three thick snakes, about 10 inches long. Lay the strands side by side and gently braid them. To avoid tearing the dough, braid from the center out to an end; repeat from the center to the other side. Tuck the ends under and arrange the loaf on a greased cookie sheet. Cover the loaf with plastic and let it rise in a draft-free area for 30 minutes. Repeat with the second half of dough. Brush loaves with an egg wash of 1 egg and 1 tablespoon water and sprinkle with poppy seeds, if desired. Bake for 25 minutes in a 400 degree oven. Transfer the loaves to a wire rack to cool. Wrap the cooled bread tightly in plastic until ready to eat. The wrapped loaves can also be frozen. Makes 2 loaves.
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