EASY CRUSTY BREAD
The most delicious bread recipe I have tried. It is easy to make and requires very little effort and delivers a crusty, delicious loaf every time.
Provided by Alida Ryder
Categories Bread
Time 2h25m
Number Of Ingredients 5
Steps:
- In the bowl of a stand mixer, combine the water, sugar and yeast. Allow to stand for 5 minutes until foamy.
- Add the flour and salt then knead with the dough hook for 5 minutes.
- The dough will be slightly sticky but shouldn't be wet. If it is, add 1-2 tbsp flour and knead in.
- Bring the dough together into a ball with your hand. Dust over 1-2 tbsp flour (you want it to be well covered).
- Cover the bowl with a damp tea towel and allow the dough to rise for 1 hour until doubled in size. Leaving the dough in a warm spot will aid the rising.
- Preheat the oven to 180°C/350°F. Place a pot (dutch oven) with a lid into the oven to preheat.
- When the dough has proved, turn it out onto a floured surface. Fold the edges into the center of the dough then place into a floured bowl, seam side down. Dust over more flour.
- Cover with the tea towel and allow to rise for another 30 minutes.
- Carefully remove the pot from the oven and remove the lid. Transfer the dough to the pot and cover with the lid.
- Place in the oven and allow to bake for 30 minutes.
- Remove the lid and bake for another 10-15 minutes until the bread is golden brown.
- Remove the bread from the oven and allow to cool on a wire rack for 20-30 minutes (or until it has cooled to room temperature) before slicing and serving.
Nutrition Facts : Calories 186 kcal, Carbohydrate 34 g, Protein 7 g, Fat 2 g, SaturatedFat 1 g, Sodium 293 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving
CRUSTY HOMEMADE BREAD
Crackling homemade bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. -Megumi Garcia, Milwaukee, Wisconsin
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 pieces).
Number Of Ingredients 5
Steps:
- In a large bowl, dissolve yeast in warm water. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour., Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Grease the bottom of a disposable foil roasting pan with sides at least 4 in. high; dust pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.
Nutrition Facts : Calories 105 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
AWESOME HOMEMADE CRUSTY BREAD (ABM)
This recipe was posted by Marie on Food.com. It was originally a 1 1/2 lb. loaf and I adjusted it to a 2 pound loaf. This is my favorite bread to make. Very easy and the ingredients are very simple with no eggs or dairy products. The flavor is excellent and reminds me of French Bread. Good for toast and sandwiches. Will...
Provided by Patricia J.
Categories Other Breads
Time 35m
Number Of Ingredients 6
Steps:
- 1. Place ingredients in your bread machine according to directions.
- 2. You can either bake it in your bread machine or set it on your dough cycle.
- 3. If you use your dough cycle (which I prefer), remove your dough from the ABM and place on a lightly floured board.
- 4. Knead the bread a few times to remove the air bubbles and then form the dough into a loaf. Place the loaf in a 9x5-inch bread pan that has been sprayed with Wilton Bake Easy (or use a similar baking spray). Let rise till doubled in size (this won't take very long so watch closely).
- 5. Bake in a preheated 350 degree oven for approximately 35 minutes (you should have a hollow sound when you tap your bread).
- 6. Remove from the oven and let cool in pan for 10 minutes. Then remove from the pan and finish cooling on a wire rack. Slice and enjoy.
SIMPLE CRUSTY BREAD
Adapted from "Artisan Bread in Five Minutes a Day," by Jeff Hertzberg and Zoë François (Thomas Dunne Books, 2007)
Provided by Carol V.
Categories Yeast Breads
Time 3h45m
Yield 4 loaves, 64 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
- Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
- Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
- Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
- Variation: If not using stone, stretch rounded dough into oval and place in a greased, nonstick loaf pan. Let rest 40 minutes if fresh, an extra hour if refrigerated. Heat oven to 450 degrees for 5 minutes. Place pan on middle rack.
Nutrition Facts : Calories 47.1, Fat 0.1, Sodium 164.2, Carbohydrate 9.8, Fiber 0.4, Protein 1.4
SOFT GOLDEN CRUST BEER YEAST BREAD (ABM)
This makes a loaf of soft tender bread when baked in the bread machine and is so tasty! Can also be shaped into 2 oval loaves or rolls and I have also included the baking time for them.
Provided by Marie
Categories Yeast Breads
Time 10m
Yield 1 1/2 lb loaf
Number Of Ingredients 7
Steps:
- Place all ingredients in machine according to your manufacturer's instructions and let bread bake in breadmaker.
- Or select dough cycle and shape into two oval loaves.
- Place on greased baking sheet, cover and let rise until doubled.
- Bake at 350° for about 22 minutes or until done.
- Or shape into rolls, cover and let rise until doubled and bake on a greased baking sheet at 375° for approximately 15 minutes.
Nutrition Facts : Calories 1331.3, Fat 21.2, SaturatedFat 2.8, Sodium 2342.1, Carbohydrate 240, Fiber 8.9, Sugar 25.9, Protein 31.1
BLACK RYE BREAD (ABM)
Make and share this Black Rye Bread (Abm) recipe from Food.com.
Provided by Outta Here
Categories Yeast Breads
Time 4h10m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 15
Steps:
- Place all ingredients in bread pan in order listed by your manufacturer.
- Select medium crust (or white bread) setting.
- Remove from pan at end of baking cycle and cool completely on wire rack.
Nutrition Facts : Calories 220.3, Fat 1.5, SaturatedFat 0.3, Sodium 297.4, Carbohydrate 48.2, Fiber 5.2, Sugar 3.1, Protein 7.4
CRUSTY POTATO BREAD
This hearty bread has excellent flavor and a wonderful crust...delicious!
Provided by Annette
Categories Bread Yeast Bread Recipes Potato Bread
Time 3h5m
Yield 15
Number Of Ingredients 7
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread Cycle; press Start.
Nutrition Facts : Calories 23.8 calories, Carbohydrate 2.2 g, Cholesterol 4.1 mg, Fat 1.6 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 1 g, Sodium 245.2 mg, Sugar 0.9 g
SIMPLE WHITE CRUSTY BREAD
A good, old-fashioned, English, white crusty loaf soft inside and lightly textured is still hard to beat, couldn't be easier to make, and the pleasure of eating it is difficult to match.
Provided by belldavies
Time 2h
Yield Makes Bread
Number Of Ingredients 0
Steps:
- Begin by warming the flour in the oven for about 10 minutes, then turn the oven off. Sift the flour, salt, yeast and sugar into a bowl, make a well in the centre of the mixture, then add the water. Now mix to a dough, starting off with a wooden spoon and using your hands in the final stages of mixing, adding a spot more water if there are any dry bits. Wipe the bowl clean with the dough and transfer it to a flat work surface (you may need to flour this).
- Knead the dough for 3 minutes or until it develops a sheen and blisters under the surface (it should also be springy and elastic). You can now either return the dough to the mixing bowl or transfer it to a clean bowl; either way, cover it with clingfilm that has been lightly oiled on the side that is facing the dough. Leave it until it looks as though it has doubled in bulk, which will be about 2 hours at room temperature.
- After that, knock the air out, then knead again for 2 minutes. Now divide the dough in half, pat each piece out to an oblong, then fold one end into the centre and the other in on top. Put each one into a buttered tin, sprinkle each with a dusting of flour, then place them side by side in an oiled polythene bag until the dough rises above the tops of the tins âÃÂàthis time about an hour at room temperature. Alternatively, place all the dough in the one tin. Meanwhile, pre-heat the oven to gas mark 8, 450F (230C).
- Bake the loaves on the centre shelf for 30-40 minutes, or 35-45 minutes for the large loaf, until they sound hollow when their bases are tapped. Now return them, out of their tins, upside-down to the oven to crisp the base and side crust for about 5 minutes, then cool on a wire rack.
HOMEMADE BREAD
I use to cook in a school cafeteria. I took this recipe and adapted it to home use. I am the designated bread maker for the Holidays now. Enjoy!
Provided by Brenda
Categories Yeast Breads
Time 3h5m
Yield 2 loaves, 12 serving(s)
Number Of Ingredients 8
Steps:
- Combine yeast and water, mix well and set aside.
- In a very large bowl, combine all dry ingredients.
- Mix well.
- Add Oil and Yeast mixture.
- Mix well with hands or in mixer with dough hook.
- Work dough til smooth.
- Let rise for about 45 minutes.
- Knead for 5-10 minute.
- Repeat previous step.
- Prepare baking pans.
- Spray or lighty oil.
- Makes 2 loaves or 12 large dinner rolls, or use dough to make 12 large cinnamon rolls.
- place prepared dough into appropriate pans and let raise 30-45 minutes before baking.
- Bake at 325 degrees for approximately 40 minutes or til done.
- Bread will be a medium brown.
- Brush with melted butter when done (optional).
Nutrition Facts : Calories 378.8, Fat 11.6, SaturatedFat 2.5, Cholesterol 6.9, Sodium 395.3, Carbohydrate 59.4, Fiber 1.9, Sugar 11.2, Protein 8.7
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