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.
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
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.
EASY NO KNEAD DUTCH OVEN CRUSTY BREAD
This is a no knead, dutch oven bread recipe that peeked my interest in the Dec/Jan'o8 Mother Earth News magazine. The end result is a brick oven type of crust that I've never gotten with home bread baking before, the results are wonderful -believe it or not!
Provided by Antifreesz
Categories Yeast Breads
Time P1DT50m
Yield 1 half pound loaf
Number Of Ingredients 5
Steps:
- In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended.
- The dough will be shaggy and sticky.
- Cover bowl with plastic wrap.
- Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
- The dough is ready when its surface is dotted with bubbles.
- Lightly flour a work surface and place dough on it.
- Sprinkle it with a little more flour and fold it over on itself once or twice.
- Cover loosely with plastic wrap and let it rest for about 15 minutes.
- Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal.
- Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal.
- Cover with another towel and let rise for about 1 to 2 hours.
- When it's ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
- At least 20 minutes before the dough is ready, heat oven to 475 degrees.
- Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats.
- When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up.
- The dough will lose its shape a bit in the process, but that's OK. Give the pan a firm shake or two to help distribute the dough evenly, but don't worry if it's not perfect; it will straighten out as it bakes.
- Cover and bake for 30 minutes.
- Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned.
- Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.
EASY CRUSTY FRENCH BREAD
Make and share this Easy Crusty French Bread recipe from Food.com.
Provided by Chef Gorete
Categories Breads
Time 2h15m
Yield 1 Loaf, 6 serving(s)
Number Of Ingredients 5
Steps:
- MIX THE DOUGH & FIRST RISE (1 HOUR):.
- Combine yeast, sugar, and warm water in a large mixing bowl or in the bowl of a stand mixer fitted with a dough hook.
- Let the yeast proof for about 5 minutes, until the mixture is foamy.
- Add kosher salt and flour to bowl. Mix with your hands or a sturdy spatula, or mix on low speed with your stand mixer until all flour is incorporated and dough has just started to pull away from the sides of the bowl. For best results, mix until no dry bits of flour remain. Please note: This is a relatively slack (wet) dough, so it may seem a bit shaggy and sticky at this point. Don't worry - it will become more smooth and elastic as we go!
- Lightly flour all sides of your dough (don't mix the flour in - it's just to keep the dough from sticking!) and turn it over inside the mixing bowl to coat with flour on all sides. Cover with a clean tea towel and let rise on the counter for about 1 hour, until dough has doubled in size.
- SHAPE THE DOUGH & FINAL RISE (30 MIN):.
- When dough has risen, lightly flour a large cutting board.
- Tip the dough out of the bowl and onto the cutting board. DO NOT PUNCH THE DOUGH DOWN - you want to keep all those nice air bubbles intact so you have an airy, delicious loaf of bread. (Note: If the dough is sticking to the bowl a little bit, wet your hand with a bit of cold water and gently separate the dough from the bowl to get it all out).
- Sprinkle a bit of flour across the top of the dough, then begin shaping it into a round loaf. Pull each corner of the dough in towards the center (like you're folding an envelope) and repeat until the dough feels tight and begins to resist your folds. Flip the dough over and tap it into a round loaf.
- Flour a proofing basket or a medium bowl and place your loaf into it seam-side down. Cover with a tea towel and let rise another 30 minutes or so while you preheat the oven.
- HEAT THE OVEN :.
- While bread is rising, place an empty dutch oven (with the lid on) in your oven and heat to 460 degrees Fahrenheit.
- BAKE!
- When the oven is hot, you're ready to go! Use oven mitts to pull the dutch oven out and remove the lid.
- Lay a piece of parchment paper down on your counter or cutting board (optional - it makes transferring the bread easier!).
- Tip your bread dough gently out of the proofing basket onto the parchment paper. Make sure the seam side is up this time - this is what will create those beautiful cracks on top of the bread!
- VERY CAREFULLY (without burning yourself!) use the sides of the parchment to lift the bread up and place it into the hot Dutch oven.
- Put your oven mitts back on, place the dutch oven lid back on the pot, and slide the whole thing back into your hot oven.
- Cook bread for 30 minutes.
- After 30 minutes, remove the lid from your dutch oven. The bread should be taller, crusty, and very lightly browned. Continue cooking the bread, uncovered, for 10-15 minutes more until the bread has deepened in color and you have a beautiful brown crust.
- When bread is done, use oven mitts to pull the pot out of your oven.
- Use a long spatula or the corners of your parchment paper to lift the bread out of the dutch oven and onto a cooling rack. Let cool for at least 30 minutes before cutting into it.
Nutrition Facts : Calories 197.2, Fat 0.6, SaturatedFat 0.1, Sodium 584.7, Carbohydrate 41.1, Fiber 1.8, Sugar 0.8, Protein 6
EASY CRUSTY BREAD ROLLS
These are yummy crusty rolls that resemble the delicious rolls my family enjoyed while we were visiting Switzerland. They are easy to make because you measure out all the ingredients for the starter and the final dough at the same time. I find it easiest to weigh out my ingredients on a kitchen scale, directly into my mixing bowl. That is why I have given the ingredients in grams. I have also converted the measurements to cups, however, the recipe works best if measured on a scale.
Provided by lwunder
Categories Yeast Breads
Time 6h30m
Yield 32 rolls, 32 serving(s)
Number Of Ingredients 9
Steps:
- Weigh out ingredients for starter in your mixing bowl and whisk together. They should be the consistency of pancake batter.
- Measure out the remaining bread flour and place on top of starter.
- Make two little wells in the dry bread flour, add the salt in one and the yeast in the other.
- Place mixing bowl on its stand, cover (loosely with plastic wrap or a lid), and let ferment for 1-2 hours. The yeast will become active during this time.
- Measure out buttermilk and let stand until ready to use.
- After the preliminary ferment, add buttermilk to bowl and mix with a dough hook until a smooth, elastic dough ball is formed, about 5 minutes.
- Turn the dough out onto a greased countertop (olive oil or Pam Spray works well).
- Knead into a ball (1 minute) and place into a dough riser lightly coated with oil. Spray top of dough with oil, cover and let rise for 2 hours or until doubled in size*.
- Preheat oven with two pizza stones (one per shelf) to 450°F Be sure that the stones and a cookie sheet (bottom shelf) are in the oven when you start pre-heating it.
- Turn bread dough out onto a lightly floured countertop and divide into four pieces. You can make four large loaves at this point or can continue on and divide each dough ball into 8 pieces.
- Form the rolls and place them on 2 sheets of parchment paper that are roughly the same size as your pizza stones (16 rolls/sheet).
- Cover** and let rise for 45 minutes.
- After rising, sprinkle the rolls with flour and slash the tops. ***.
- Place the rolls in the oven using a pizza peel.**** At the same time, put a cup of ice into the cookie sheet to humidify your oven.
- Bake at 425F for 30-35 minutes. If your oven has a convection bake setting, switch to convection for the last 10 minute of baking.
- Cool on wire racks and enjoy!
- *If you are not ready to form the rolls/loaves after the first rise, you can punch the dough down and let it rise again until doubled in size. **I use a plastic storage container that is designed to store things under my bed. It is the perfect size and keeps my dough safe from cats, dogs and other critters. ***A sharp serrated knife works well. ****An inverted cookie tray works in a pinch.
AWESOME HOMEMADE CRUSTY BREAD (BREAD MACHINE)
Found this recipe on the internet and made it last night for dinner. It is the best bread I have made since I got my bread machine. Crusty, light inside and absolutely delicious!
Provided by Marie
Categories Yeast Breads
Time 10m
Yield 1 1/2 lb loaf
Number Of Ingredients 6
Steps:
- Place ingredients in bread machine in the order according to the manufacturer's directions.
- Use the regular bread cycle.
APPLE PIE I
This is my mother's apple pie. This is the recipe I use all the time and I love it. I also use a dash of nutmeg so if you wish you can put that in too.
Provided by Carol
Categories Desserts Pies Apple Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- Prepare your pastry for a two crust pie. Wipe, quarter, core, peel, and slice apples; measure to 6 cups.
- Combine sugar and cinnamon. The amount of sugar used depends on how tart your apples are.
- Arrange apples in layers in pastry lined pie plate. Sprinkle each layer with sugar and cinnamon. Dot top layer with small pieces of butter or margarine. Cover with top crust.
- Place on lowest rack in oven preheated to 450 degrees F (230 degrees C). Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 to 35 minutes longer. Serve warm or cold.
Nutrition Facts : Calories 248.5 calories, Carbohydrate 42.2 g, Cholesterol 3.8 mg, Fat 9.1 g, Fiber 3.2 g, Protein 1.7 g, SaturatedFat 2.8 g, Sodium 128.1 mg, Sugar 28.5 g
More about "recipe simple crusty bread food"
SIMPLE CRUSTY WHITE BREAD RECIPE - SERIOUS EATS
From seriouseats.com
4.4/5 (25)Total Time 6 hrs 35 minsCuisine SouthernCalories 154 per serving
WORLD’S EASIEST YEAST BREAD RECIPE - RECIPETIN EATS
From recipetineats.com
CRUSTY ARTISAN BREAD - ONCE UPON A CHEF
From onceuponachef.com
CRUSTY WHITE BREAD | RICARDO
From ricardocuisine.com
EASY CRUSTY FRENCH BREAD (VIDEO) - LIFE AS A STRAWBERRY
From lifeasastrawberry.com
THE BEST ITALIAN RECIPES FROM NONNA'S COOKBOOK
From allrecipes.com
THE EASIEST LOAF OF BREAD YOU'LL EVER BAKE RECIPE - KING ARTHUR …
From kingarthurbaking.com
CRUSTY BREAD RECIPE EASY ARTISAN LOAF {BAKERY STYLE}
From thefrugalgirls.com
PANEER BREAD ROLL AND MORE: 5 UNIQUE BREAD ROLLS THAT ARE A …
From food.ndtv.com
EASY MINI CHEESECAKES RECIPE - A LATTE FOOD
From alattefood.com
CRUSTY BREAD RECIPE - PLATTER TALK
From plattertalk.com
I'M A FOODIE & I MAKE INCREDIBLE BANANA BREAD IN THE AIR FRYER - IT'S ...
From thesun.co.uk
GO SOUTHERN: BLUEBERRY BREAD PUDDING WITH BOURBON SAUCE
From rachaelrayshow.com
EASY, CLASSIC, AND CRUSTY FRENCH BREAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
42 EASY HOMEMADE BREAD RECIPES - FOOD NETWORK
From foodnetwork.com
CHOCOLATE BREAD DESSERT | QUICK & EASY CHOCOLATE DESSERT | INSTANT ...
From youtube.com
HOW TO MAKE CRUSTY BREAD | KING ARTHUR BAKING
From kingarthurbaking.com
#ACA烤明星大赛#ONE-CLICK BREAD RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
EASY WHITE BREAD RECIPE - BBC FOOD
From bbc.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love