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.
CRUSTY HOMEMADE BREAD (ARTISAN TYPE)
I love artisan breads and when I saw this recipe in the Taste of Home November 2014 issue, I knew I had to try it. I have made it several times and more than one loaf at a time. You can add almost anything to make it different. We have loved all the variations I have made. Next time I am going to add garlic, yum! This has...
Provided by Jolayne Cooper
Categories Savory Breads
Time 1h10m
Number Of Ingredients 5
Steps:
- 1. In a small bowl, dissolve yeast in water. In a large bowl, mix 3 1/2 cups flour and salt. Using a rubber spatula, add yeast mixture to flour mixture, stirring just until smooth (dough will be sticky). (At times I have had to add up to 1/2 cup more, until it is the right consistency.) Do not knead. Cover with plastic wrap; let rise at room temperature 1 hour.
- 2. Punch down dough. Turn onto a lightly floured surface. Pat into a 9-inch square. Fold dough into thirds, forming a 9x3-inch rectangle. Fold rectangle into thirds, forming a 3-inch square. Turn dough over and place in a greased bowl. Cover with plastic wrap; let rise at room temperature until almost doubled, about 1 hour.
- 3. Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight or for at least 4 hours.
- 4. Line bottom of a disposable foil roasting pan with parchment paper. Dust with cornmeal. Turn dough onto a floured surface. Knead gently 8 times; shape into a 6-inch round loaf.
- 5. Place in prepared pan; dust top with 1 tablespoon of flour. Cover pan with plastic wrap; let rise at room temperature until dough expands in size to a 7 1/2 inch loaf, about 1 1/4 hours.
- 6. Preheat oven to 500 degrees. Using a sharp knife, make a slash (1/4 inch deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack for 25 minutes.
- 7. Reduce oven setting to 450 degrees. Remove foil; bake 25-30 minutes longer or until deep golden brown. Remove loaf to a wire rack to cool.
- 8. Note: At step 4, you can make this a Cheddar Cheese Bread by adding 4 oz. diced cheddar cheese. You could also make this a Rustic Cranberry & Orange Bread by adding 1 cup dried cranberries and 4 tsp. grated orange peel. I have made this with cheddar, mozzarella, and the cranberries and orange. We have loved all variations.
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.
BASIC HOMEMADE BREAD
If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread recipe bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. -Sandra Anderson, New York, New York
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
CRUSTY HOMEMADE BREAD - WITH VARIATIONS
When I saw this in my TOH magazine knew I had to try it, only 5 ingredients in the basic recipe and the result is a lovely crusty outer and a pillowy soft inside. The house smelled awesome while it was baking, DH has officially decided that other than sourdough - this is his all time favorite. So try it plain, stud it with cheese or fold in orange peel and cranberries - your family is sure to love it. Be sure to plan ahead as it sits in the fridge overnight. Prep time does not include rising
Provided by Bonnie G 2
Categories Yeast Breads
Time 1h10m
Yield 1 round loaf, 16 serving(s)
Number Of Ingredients 6
Steps:
- BASIC:.
- In small bowl, dissolve yeast in wter.
- In large bowl, mix 3 1/2 cups flour and salt.
- Using rubber spatula add yeast mixture, stirring just until smooth (dough will be sticky). DO NOT knead.
- Cover with plastic wrap; let rise at room temperature 1 hour.
- Punch down dough.
- Turn onto a lightly floured surface.
- Pat into a 9" square.
- Fold dough into thirds, forming a 3" square.
- Turn dough over; place in a greased bowl.
- Cover with plastic wrap; 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.
- Line Bottom of a disposable foil rosting pan with parchment paper.
- Dust with cornmeal.
- Turn dough onta floured surface.
- Knead gently 8 times; shape into a 6" round lof.
- Place in prepared pan; dust top with remaining 1 Tablespoon of flour.
- Cover pan with plastic wrap; let rise at room temperature until dough expands in size to a 7 1/2: loaf, bout 1 1/4 hours.
- Preheat oven to 500. Using a sharp knife, make a slash (1/4" deep) across top of loaf.
- Cover pan tightly with foil.
- Bake on lowest oven rack for 25 minutes.
- Reduce oven setting to 450.
- Remove foil; bake 25-30 minutes longer or until deep golden brown.
- Remove loaf to a wire rack to cool.
- CHEDDAR CHEESE Variation:.
- Prepare bread dough as directed.
- Before kneading dough in Step 4, sprinkle with 4 ounces diced sharp cheedar cheese.
- CRANBERRY n ORANGE Variation:.
- Prepare bread dough as directed.
- Before Kneading dough in Step 4 sprinkle with 1 cup dried cranberries and 4 teaspoons grated orange peel.
Nutrition Facts : Calories 104.2, Fat 0.3, SaturatedFat 0.1, Sodium 292.2, Carbohydrate 21.7, Fiber 0.9, Sugar 0.1, Protein 3.1
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