Outrageously Easy BIG Bread
2 (1/4 ounce) packets yeast
1/4 cup warm water
2 cups hot water
3 tablespoons turbinado
1 tablespoon salt
3 cups + 3 cups flour, divided
1/3 cup vegetable or corn oil
1. To proof yeast, pour warm water into a small ceramic bowl and add the yeast, but do not stir. Set aside. In a large mixing bowl, pour hot water over the turbinado and salt; stir with a wooden spoon to completely dissolve. Combine 3 cups flour with the hot water mixture. Pour the oil on top of the dough mixture then add the yeast mixture on top of that, but do not stir.
2. Top with the remaining 3 cups flour and mix well. (I begin mixing with the wooden spoon but I very quickly have to move into squishing the dough with my hands.) At this point, the dough should be pliant and moist, but not gooey. Cover the bowl with a damp towel and set aside to rise for at least 45 minutes. (I've left it for almost two hours.)
3. On a lightly floured cutting board or countertop, divide the dough into half. (This is when I recruit someone to knead the dough, but the recipe actually calls for no kneading; I've done this recipe many times without kneading anything, and it always turns out really good.) Flatten each half into roughly an oval/rounded rectangular shape, about 1/2-3/4" thickness.
4. Roll the dough lengthwise and place on an ungreased, but very BIG, cookie sheet. (If you don't have a very large cookie sheet, use two cookie sheets, one for each half of the dough.) Cover the dough with a moist towel and set aside to rise again for another 45 minutes (or longer).
5. After the dough has risen the second time, preheat the oven to 375 degrees F and bake for exactly 23 minutes. If you can keep everyone from digging in right away, allow to cool for about 15 minutes and then enjoy. (Also, before the bread bakes, you can slit the top of each lump of dough a couple of times and brush lightly with some kind of egg substitute. The glaze helps the bread come out with a slightly crunchier crust. I don't usually bother.)
Source of recipe: Whenever I go to potlucks, I bake this bread and it disappears within minutes. I've even had special requests for it. At a family Christmas, after I found out that store-bought rolls (ick!) would be served with the Christmas Eve dinner, I announced that I would make homemade bread. Since dinner would be served in a little less than two hours and since my family knows how much I absolutely detest cooking, my mother thought I was lying. She couldn't believe that I could make "respectable" bread without any kneading and in time for dinner. I made this bread and, as usual, it vanished almost instantly. My mother got this bread recipe from me. I think the dogs got the store-bought rolls.
SO HOW'D IT GO?
This is great bread so far ;D (although it is rising it's second time) I love the bread-y way my kitchen smells, there is nothing like fresh bread! I made a half recipie and added the ingridents in the wrong order, so it should be interesting to see how it turns out.
delicious! it was gigantic. i did not roll it out, but i did knead both loaves for a minute or so, then put one on a baking sheet and the other in a loaf pan, for sandwiches. the breads i usually make seem to turn out kind of chewy and dense, but this was light and fluffy and a huge hit in my apartment! my boyfriend can't stop eating it :)
I made half of the recipe (with whole wheat flour.) While it was rising, I cooked veggie dogs in our iron skillet with some olive oil until they were nice and toasted.
All I did was break the dough into 5 equal pieces and wrapped them around the veggie dogs - bake as the recipe says, 23 minutes - and voila~
*Even though I used 5 veggie dogs, I'd suggest using at least 6. There was a bit too much dough around these and it would definitely cover 6.
It was GREAT!
Yum!!!! :> So delicious and easy. thanks!
I halved the recipe, used 2 cup wholemeal and 1 cup all-purpose flour and made a bit of a blooper； did not knead well in the first round, so my dough did not rise much. The second time, I made sure to knead it well and also split the dough to make 5 small chocolate chip rolls (mix in some chocolate chips, raw sugar and cinnamon) and on the other half, I grated some fresh garlic, added dried oregano, thyme, rosemary and chilli flakes. My dough sure did rise!!!
Brush the chocolate rolls with a sugar syrup and added some fresh basil leaves and more chilli flakes on the other and sprayed with some olive oil, and now I have delish bread!! Thank goodness I halved the recipe, I'd have eaten everything in a day or two. ;)b
I am making vegan stuffed shells for dinner tonight and i think this will go beautifully with it. Ill let you know how i make out. Ill be the judge since my hubby is happy with anything :) :D
the first time that i made this, it was a total disaster. ;-) however, i tried again today (deviating a bit from the recipe and taking into account some of the suggestions on here) and it came out just great! i'll definitely be making this all the time- no more store-bought bread for me!- and i'm looking forward to playing with variations.
here's what i did differently from the first time:
- i stirred the yeast *slightly*
- i kneaded both times
- i let the dough rise for a long time, a couple of hours the first round, maybe an hour the second
- i let it rise in a pre-warmed oven
- i brushed a little water on the top before baking
the only other thing that i might change is reduce the amount of salt. other than that, wonderful! thank you.
How much yeast would that be?
1 packet is 2 1/4 tsps....so X2=4 1/2 tsps
How much yeast would that be?
yip yip yip! I loaf this bread!
For the curious: By my calculations, the calorie content per 1 slice of this bread (assuming you get 12 slices out of each loaf) is approximately 140 - 150 calories with about 3g fat per slice.
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