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Outrageously Easy BIG Bread

What you need: 

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

What you do: 

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.

Preparation Time: 
2 hours, Cooking time: 23 minutes
Cooking Time: 
23 minutes
Recipe Category: 



I'm relly young, still a teenager, barely a teenager, and im a horrible cook and im talking that i have never made anything without it blowing up, or giving someone food poisening. So you could see my dilema, then a couple days ago, i made this bread, and WOW!! ;D its amazing, an its so easy, i couldn't believe it, it was the first recipe i didn't mess up, and my mom said bread would be hard. pshhhhh!!! this isn't, and  for anyone thinking what to serve it with, mealwise. don't worry my dad gave me this recipe, it will not kill you, its actually deliciousTRY :::: veggie stirfry, frozen or fresh veggies, put a little oil in the bottom of the pan, and  cut up some garlic and ginger, as much as you want, and put it in there to give it flavor. a little red pepper flakes, and some water, milk, and soy sauce added after the veggies are cooked, then some fruit salad, with maybe some choco fondue on the side, and the bread, tada, healthy, delicious, and easy!! :) ;) ;)b


This is the best bread recipe ever! I have turned my non-vegan family onto this recipe and they love it. This is the only bread I bake now, and I don't buy store bought at all. This recipe is so easy to make different. Add wheat flour, soy flour, 9 grain mix, wheat germ, etc. or you can make it sweet or spicy. Very versatile!! But here's a warning: this recipe makes 2 loaves but my 3 kids usually can eat 1 whole loaf while it is still warm. YUMMY!!


:P  This is absolutely the greatest bread recipe I've ever made...I have made it twice now and everyone loves it..Very easy to make also.. HOORAY for my kitchen aid mixer, it does all the kneading for me... 8)


Great recipe! Unbelievably simple and an amazing result! Thanks so much for the great recipe! I will try it with wheat soon! :)


This is a great recipe. The first time I made it, the dough didn't rise very much, so the next time I dissolved one of the tablespoons of sugar in the yeast water before adding the yeast. That woke it up!
Lately I've been experimenting with whole grain wheat and ground flax seeds. With this recipe, you can't go wrong!


just wondering if this works for making long thin breads (baguette style?) I see in the pictures people have made it into various shapes. I've never baked bread, in the oven OR a bread maker, so this recipe will be my first attempt. If I just roll it out longer and skinnier do you think it would stay that way like a baguette? thanks


just pulled both loaves out of the oven an my oh my they look spectacular.  I am going to rip a chunk off and slather some earth balance on it because i cannot resist.  The top looks tasting now.....holy crap......yummmmmm my first attempt at bread, and VEGAN bread at SUCCESS!!! Thank you :)


Ok so this batch i decided to brush the top with an olive oil wash and OMG so good...i really LOVE this bread so much!!  My best friend is pregnant and diabetic as well.....made with splenda she can eat this bread so I made her a batch(2 BIG loaves) and she devoured them in two days hahahahaha(hiding the loaves from her husband) hhahahahaha.  I cannot say enough good things about this recipe, so easy, and so versatile too!!

Thanks so much again for a KEEPER!!!



I was disappointed with this recipe- especially after it got so many good reviews.  I made it twice- the first time I made it my hand and it didn't rise and came out really dense.  The second time I used my stand mixer and dough hook.  While it did rise the second time, it was still really dense and doughy after it baked. 


Only my second time ever making bread and this turned out really well!  I baked the bread as rolls in my 10-qt dutch oven.  It yielded 20 very large dinner rolls.  The crust was a little crunchy but I think that's because of the dutch oven.  I brushed them with melted Earth Balance and then dusted with flour.  Taking them for Thanksgiving dinner.


Do you think this would work for scones?

Scones are usually baking soda/baking powder based.  They aren't yeast based.  A better idea would be to make biscuits with extra earth balance (oleo) and sweetener.



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