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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?

Can anyone tell me what adjustments to make if I use: soy milk instead of water, vegan butter instead of oil and if I added more sugar to make it sweeter? I'm trying to do the adjustments, but something is not right.  On my final try the dough was so hard and heavy I could tell that the end result would be a disaster.

If a more experienced baker/s are out there that can help, I'd appreciate it.

I'd just use the soy milk for the hot liquid, and not the water & yeast mix. I'd also melt the oleo & cool it a bit so it's liquid, but other than that I'd keep the amounts the same.  as for adding more sugar to make it sweeter, I'd just keep the same amount of solids-just 1/4 cup less flour to 1/4 cup more sugar, etc.
If you're going for a sweet bread for rolls or cinnamon raisin bread, etc,  I'd definitely suggest kneading it, and make sure you allow it to rise enough.  Good luck!

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I also have a few questions (because I'm thinking of making this on the weekend):

- could I make this in a bread loaf pan, so that it is the same shape as store-bought bread?
- would one loaf pan be enough if I halved the recipe?
- would adjusting flours make a considerable difference (such as half ww, and half all purpose)?
and:
- what's the best way to cut bread - what kind of knife? how can I make the slices fairly thin?

I've done a little baking, and have been (recently) successful with it, but I'm pretty scared about making bread - and making my own bread is a serious goal of mine. any thoughts would be appreciated!!

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Can anyone tell me what adjustments to make if I use: soy milk instead of water, vegan butter instead of oil and if I added more sugar to make it sweeter? I'm trying to do the adjustments, but something is not right.  On my final try the dough was so hard and heavy I could tell that the end result would be a disaster.

If a more experienced baker/s are out there that can help, I'd appreciate it.

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I should also mention that I kneaded this extensively after reading some reviews (and because I enjoy kneading dough by hand) and it is the perfect weight.  I let it rise for just over an hour both times and it rose considerably each time.  Yum!  I was hoping to have homemade bread for french toast tomorrow, but I doubt it'll last long enough to get stale!

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Oh my!  This bread is amazing!  I just want to eat all of it plain!

I used 4 cups ww flour and 2 cups unbleached all-purpose.  One half I baked in a loaf pan and am super excited about the soft fluffy sandwich bread I now have.  The other half I stuffed with seasoned veggies, brushed with olive oil, and sprinkled with herbs.  That one is in the oven right now and it smells delicious.  I can't wait to eat it for dinner!

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uggh :( I've tried to make this twice and it hasn't worked either time... when i mix the warm water with the yeast my yeast gets all clumpy-like .. it doesn't seem like there's enough water.. and it never bubbles or anything.. does anybody know what I'm doing wrong???

I'm wondering a few things:
How warm is your water?  It should feel nicely warm on the inside of your wrist.  If it's too hot, it's killing the yeast. 
How old is your yeast?  maybe it's out of date & no longer any good.
I don't "mix" the yeast & water, per se.  I put the yeast in a bowl, then slowly pour the water over it, & swirl the bowl a little.  If it doesn't seem to be enough water, try adding a Tbs. more or so.  It definitely should bubble.
Good luck!
Liz

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uggh :( i've tried to make this twice and it hasn't worked either time... when i mix the warm water with the yeast my yeast gets all clumpy-like .. it doesn't seem like there's enough water.. and it never bubbles or anything.. does anybody know what i'm doing wrong???

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When she says "Outrageously easy," she ain't kiddin'. This is coming from someone who is notorious for never measuring anything, and so is generally terrified of baking - and what's more horrifying than baking bread? So I did a little "fudge measuring," mostly eye-balling the dry works ("Yeah, that looks like about 3 cups of flour...") and it still came out as everything good bread should be: Light, airy, springy, crusty on the outside and fluffy on the inside. Dense enough for sandwiches, light enough for dinner rolls. Absolute perfection. And the best part? Not a single specialized ingredient. No egg substitutions, no almond milk, no weird anything. I love this recipe so much, I want to run off into the sunset with it.

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This recipe is purely brilliant.  Absolutely delicious and my entire family enjoyed it.  I'm glad I didn't halve it like I considered!

Definitely making more of this soon.

I made it with half whole-wheat and half white flour, added a bit of wheat gluten flour.  I'll probably try it without the wheat next time to see if it makes a difference--that stuff is expensive..

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Wow, I don't even have to taste this to say it's an amazing recepie!
My kitchen smells so yummy now!

I followed the recepie exactly.
For a glaze/crust I used 1 tbl soy margarine, 3 tblspn of soymilk, 2 tsp of canola oil, and a dash of salt, it worked really well too! The crust is PERFECT.

It made 2 huggeee loves, I'm going to have to give one to my boyfriend's mom.

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