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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
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

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.

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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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Do you think this would work for scones?

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We used this recipe for a pizza crust and it came out perfect. Try it!!!!

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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 crunchy...im tasting now.....holy crap......yummmmmm my first attempt at bread, and VEGAN bread at that.....total SUCCESS!!! Thank you :)

erin~

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I make this every Sunday - and I mean EVERY Sunday - to use as our sandwich bread throughout the week, though the two loaves don't usually last quite that long! So very good.

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I just got your reply, too late :(.  The bread just came out of the oven.  It's not as big as some of the pictures, but it looks beautiful.  I tried a piece warm and it's yummy.  Hopefully when it cools it doesn't turn to lead  :(. 

I hope it's delicious when it cools, too.    It helps if it cools on a wire rack, so air can get at it on all sides.

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This is on its second rising now and it doesn't seem to be rising :(.  I thought it was a little odd not to stir the yeast in the water because it turned into two clumps.  Maybe I am overreacting too soon.  It should be ready to go in the oven soon and I'll let you know how it turns out. 

NO!  Don't put it in until it's risen A LOT, and is nice and big-it'll just be lead if you put it in too soon.  Sometimes it takes longer than you think, depending on the temp in your home & the weather.

I just got your reply, too late :(.  The bread just came out of the oven.  It's not as big as some of the pictures, but it looks beautiful.  I tried a piece warm and it's yummy.  Hopefully when it cools it doesn't turn to lead  :(. 

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This is on its second rising now and it doesn't seem to be rising :(.  I thought it was a little odd not to stir the yeast in the water because it turned into two clumps.  Maybe I am overreacting too soon.  It should be ready to go in the oven soon and I'll let you know how it turns out. 

NO!  Don't put it in until it's risen A LOT, and is nice and big-it'll just be lead if you put it in too soon.  Sometimes it takes longer than you think, depending on the temp in your home & the weather.

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This is on its second rising now and it doesn't seem to be rising :(.  I thought it was a little odd not to stir the yeast in the water because it turned into two clumps.  Maybe I am overreacting too soon.  It should be ready to go in the oven soon and I'll let you know how it turns out. 

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