COUNTRY CRUST SOURDOUGH BREAD
For many years, I've been making 45 loaves of this bread for an annual Christmas bazaar, where we feed bread and soup to over 300 folks. - Beverley Whaley, Camano Island, Washington
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add the Sourdough Starter, eggs, sugar, oil, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter.
Nutrition Facts : Calories 113 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 79mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
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.
COUNTRY CRUST BREAD
This is a beautiful white bread that I got off of a Homesteading Today website. This is sooo easy to make, better than store bought bread, and makes 2 loaves. Very versatile bread that has many possibilities.
Provided by Tybooty
Categories Yeast Breads
Time 3h12m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm (105-115 degree)water, let stand for five minutes.
- Add sugar, salt, eggs, 1/4 c oil, and 3 cups of flour. Mix well, and gradually add the remaining flour.
- Turn out onto a floured surface and knead until smooth and elastic.
- Form into ball and place into a well greased bowl. Cover and let rise until doubled (1 1/2-2 hours).
- Punch down, divide in half and shape into two loaves and place in well greased pans.
- Grease tops, cover and let rise until doubled.
- Bake at 375 for 30-35 minutes.
- Remove from pans and brush with melted butter.
- A few tips:.
- For a quick rise: When you start the yeast to bloom, turn your oven on to the lowest setting. When yeast is bloomed, turn oven off. After placing the dough into the bowl, cover loosely with plastic wrap and place in the warm oven. It took mine 1 hour to double. Do the same thing after punching down and shaping the dough.
- Make sure to really oil the pans well, including the lip of the pans, or they will stick.
Nutrition Facts : Calories 1894, Fat 36.2, SaturatedFat 5.7, Cholesterol 211.5, Sodium 3574, Carbohydrate 339.3, Fiber 11.6, Sugar 51.4, Protein 47.8
CLASSIC BUTTER CRUST BREAD
Evoking memories of small-town bakeries, this classic white loaf does it all- breakfast, toast, sandwiches, bread with a pot roast dinner. Leftovers make great croutons, French toast or bread pudding.
Provided by Sageca
Categories Breads
Time 2h30m
Yield 2 pounds
Number Of Ingredients 7
Steps:
- Add sugar, salt, buttermilk and better to the bread pan.
- 2. Spoon flour on top of liquid. Add yeast.
- 3. Select Basic/White cycle and Light Crust setting and press Start.
- Topping: After bread final rise and just before baking, press Pause.
- Raise the lid, cut 1/2 inch slash down the length of the bread.
- and brush with melted butter. Close lid and press Start to continue cycle.
- I prefer using the Dough cycle, remove, shape, let rise and bake in the oven,.
RUSTIC COUNTRY BREAD
Make and share this Rustic Country Bread recipe from Food.com.
Provided by Gingerbear
Categories Yeast Breads
Time P1DT35m
Yield 1 large loaf
Number Of Ingredients 9
Steps:
- In a large bowl, combine 1 1/2 teaspoons yeast, milk, sugar, 1/4 cup semolina flour, whole wheat flour and 1/2 cup bread flour.
- Whisk until creamy and smooth.
- Cover with plastic wrap and let rise at room temperature 12 to 24 hours.
- Place dough in a large bowl of a heavy-duty mixer fitted with a paddle.
- Add remaining yeast, water, salt, butter and 1 cup bread flour.
- Beat at medium speed 3 minutes, or until smooth.
- Add remaining flour at low speed, 1/2 cup at a time, until soft dough is formed.
- Dough will just clear sides of bowl.
- (Process can also be done by hand in a large bowl.) Switch to a dough hook and continue mixing about 3 to 4 minutes, adding flour 1 Tablespoon at a time.
- (If kneading by hand, turn dough out onto a lightly floured work surface and knead 5 to 7 minutes, adding flour 1 Tablespoon at a time as necessary.) Dough should barely hold its shape.
- Place in a greased bowl, turning once to coat.
- Cover with plastic wrap and let rise in a warm place until tripled, about 2 hours.
- Gently deflate dough, turn out onto a lightly floured work surface and form into a round ball or oblong loaf.
- Roll lightly in flour and place on a baking sheet sprinkled with semolina flour.
- (Or, place dough in a greased 12" x 5" x 3 1/2" loaf pan.) Cover loosely with plastic wrap and let rise until puffy, about 45 minutes.
- Preheat oven to 475° for at least 30 minutes.
- Make a slit in top of loaf with a serrated knife.
- Bake at 475° for 10 minutes, 400° for 15 minutes, and 325° for 20 to 30 minutes.
- Loaf is done when slightly domed and browned.
- Cool on a rack.
- Makes 1 large loaf.
- Note: Dough can also be shaped into flatbread, breadsticks or rolls.
Nutrition Facts : Calories 2435.8, Fat 38.1, SaturatedFat 20.3, Cholesterol 85.5, Sodium 7108.3, Carbohydrate 449.3, Fiber 23.1, Sugar 38.9, Protein 71.2
COUNTRY BREAD
Our daughter, Christy, loves baking this pretty braided bread with a hint of ginger. She has entered it in various 4-H competitions and enjoys teaching others how to make it.
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, ginger, eggs and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into six pieces. Shape each into a 12-in. rope. Braid three ropes; pinch ends to seal and tuck under. Repeat with remaining dough. , Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Beat remaining egg; brush over dough. Sprinkle with sesame seeds. Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts :
SIMPLE CRUSTY BREAD
We thought we'd landed upon the simplest yeast bread recipe in 2007, when Mark Bittman wrote about the no-knead approach of Jim Lahey, owner of Sullivan Street Bakery. It quickly became (and remains) one of our most popular recipes because it made bakery-quality bread a real possibility for home cooks. But then we heard about Jeff Hertzberg, a physician from Minneapolis, who devised a streamlined technique for a crusty loaf of bread. Mix flour, salt, yeast and water. Let it sit a bit, refrigerate it, take some out and let it rise, then bake it. The crusty, full-flavored loaf that results may be the world's easiest yeast bread.
Provided by Nick Fox
Categories breads, side dish
Time 3h45m
Yield 4 loaves
Number Of Ingredients 4
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.
COUNTRY YOGURT BREAD
Make and share this Country Yogurt Bread recipe from Food.com.
Provided by LoveBakedIn
Categories Yeast Breads
Time 40m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 8
Steps:
- The flour amount is approximate, add more or less to form a nice dough.
- Make the bread dough using your favorite method. I just dump it all in my bread machine and set to the dough cycle. You can also mix the dough using the traditional method of heating the liquid and adding the yeast, proofing, and then mixing in the dry ingredients. If using this method knead about 10 minutes and let the dough rest about 10 minutes.
- When the dough cycle is complete, place dough onto floured surface and divide into 2 equal pieces.
- Form into loaves by rolling each piece into a rectangle about 12x10 inches. Starting at short end, roll tightly into a loaf. Tuck ends and pinch seams to seal.
- Place on greased baking sheet.
- With a sharp knife, make slashes in the top of the loaves about an inch apart. Brush with egg white.
- Let rise until double, about one hour.
- Brush with the egg white again before baking.
- Bake at 400°F for 30 minutes.
CRUSTY COUNTRY STYLE FRENCH BREAD
This recipe came with a Williams- Sonoma French Bread pan my In-Laws gave me for Christmas. (I have wonderful In-Laws :)) I have only tried this recipe in the specified pan and it is absolutely delicious! Crusty on the outside and soft and chewy on the inside. The technique is a bit unusual compared to what I was used to, but it is well worth the effort. I don't know if it is the recipe, the technique, the pan, or a combination of all 3 that makes these loaves so tasty, but this is now my standard recipe. Just a note: This recipe prints out on 2 pages. Thought I'd mention it if you want to print 2 sided to save paper ;)
Provided by Brenda.
Categories Yeast Breads
Time 4h10m
Yield 2 loaves, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, combine the warm water and sugar, stirring until the sugar dissolves.
- Add the yeast and stir gently to mix.
- Let stand until foamy, about 5 minutes.
- In the bowl of an electric mixer fitted with the dough hook, combine 4 cups of the flour and the salt. Beat on low speed just until combined.
- Slowly add the yeast mixture and beat just until incorporated about 1 minute.
- Increase the speed to medium low to medium and beat for 10 minutes adding more flour, about 1/4 cup at a time, until the dough is elastic and pulls away from the sides of the bowl. (I used speed 4 on my Artisan when I still had it and now use speed 2 with my P600).
- Turn the dough out onto a lightly floured surface and knead for 1 minute.
- Form into a ball and dust lightly with flour.
- Sprinkle a little flour into a bowl and transfer the dough to the bowl.
- Cover with plastic wrap and let rise in a warm place until doubled in bulk. 45-60 minutes.
- Turn the dough out onto a lightly floured surface.
- Punch down the dough and knead for a few seconds.
- Form the dough into a ball and return to the bowl again.
- Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk. 20- 30 minutes.
- Turn the dough onto a lightly floured surface and punch down.
- Cut the dough into 2 equal pieces and shape each into a ball.
- Let rest 5 minutes.
- Line a french bread pan with a clean kitchen towel (a large flour sack towel works well) and sprinkle with a little flour.
- Roll each ball into a log with tapered ends, about the length of the pan, and place on the towel in the pan. Cover with the overhanging edges of the towel and let rise in a warm place for 20 minutes.
- Position an oven rack in the lowest position of the oven, and place a baking pan 1/3 full of boiling water on the rack.
- Preheat oven to 425 F (220C).
- Gently lift the towel holding the loaves off of the pan, taking care not to let the loaves touch each other and set on a work surface.
- Spray the pan with non-stick cooking spray and using the towel as a guide gently flip each loaf into a well in the pan.
- Brush off excess flour.
- Using a sharp knife, make 3-5 diagonal slashes in the loaves about 1/4 inch deep (6mm).
- Brush with the beaten egg white mixture.
- Bake on center rack until the bread sounds hollow when tapped, about 30-35 minutes.
- Transfer the pan to a wire rack and cool the loaves in the pan until room temperature.
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