You are here

Member since April 2003
0
4.64179

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?

i made this, and it was good!
even though it was a bit dense and didn't rise to well, that's alright. I'm going to blame it on the fact I've never baked bread before  ;)b
Anyone know the nutritional value of this recipe by any chance...?

0 likes

Not to be a Debbie Downer but it's been 2.5 hours and the bread hasn't risen yet.  :-\

The problem is probably with the yeast you used. Try again with new yeast and see if that works.

You could also try turning your oven on to the lowest heat setting (mine goes down to 200 F). Once it preheats, turn the oven off, put the bread on the center rack and leave the oven door cracked open. My house is usually a little cold and the bread never wants to rise until I do this.

0 likes

Not to be a Debbie Downer but it's been 2.5 hours and the bread hasn't risen yet.  :-\

0 likes

What is turbinado?  I'm in the UK.

Its raw sugar, looks like big brown granules/crystals. One popular brand (at least in the US) is Stevia Sugar in the Raw.

0 likes

What is turbinado?  I'm in the UK.

0 likes

This was, as promised, simple and great! I let the dough rise for almost three hours each time (cause I kept leaving the house) and accidentally used only 1/3 the amount of salt called for and it still turned out to be a hit with my picky-eater little brother and sister :) I'll upload a picture of results

0 likes

this bread is amazingly easy and DELICIOUS!  i substituted some wheat flour for about 1/2 cup of the white flour when making half of the recipe.  any more wheat flour requires you to use less flour or more water/oil to balance the density of the wheat flour.  i have also substituted olive oil and added rosemary and basil.  delicious!

0 likes

i love this recipe I've made it in a variety of ways my favorite was cinnamon swirl

0 likes

I love this bread!

0 likes

I made the bread today, and although it didn't rise as much as I wanted (it was rather flat), i made a GREAT seitan/faux chicken/-ey sandwich after cutting it into pieces!

delicious!

0 likes

Pages

Log in or register to post comments