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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?

This certainly is easy to make. Adding to the praise, this is a fabulous recipe! I made it often when I ate wheat, back in the day. I made it today for my family because they ran out of bread for lunches. I used 100% whole wheat flour, two teaspoons of salt and 4 teaspoons of yeast, that was all that I had left... it rose well, though I would have put in the full 4 1/2 tsp. yeast, had that been possible. I also put some of the sugar, (unrefined), in with the yeast mixture. I left everything else the same.
Next time I will make it with spelt so that I can eat it too. :) The smell was worth it for me today.
This would be a great recipe to make gluten free because it requires no kneading. I was going experiment with that today, then I noticed the lack of yeast, so, next grocery shop.

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I've been using this recipe as a basis for my cinnamon rolls for a couple of years.  Everyone loves them!!

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This is a great bread recipe, easy and versatile. I've made this recipe many times and have mostly used olive oil, instead of vegetable oil, and it turns out wonderfully. Another thing I do is lightly coat the top of the bread with olive oil using a pastry brush right before putting it into the oven, makes the bread crust a little less dry.

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I've been baking this bread off and on for about a year now. Just recently I've  stopped purchasing bread from the store. We have made it in all kinds of shape, even hot dog bun shape. It's pretty much perfect for everything.

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I commented before and I am doing so again.

This time I used all white flour, and halved the recipe and made it in the bread machine. 

FINALLY a bread that comes out just as soft and wonderful as bread found in the grocery store.  You have no idea how many loavs of bread I have made that are always more dense then the grocery store brands.  I can't believe it.  I am having a piece fresh out of the bread machine with EB and jelly on it right now.  I love my bread!  ;)b

Heee heee, for desert is some vegan cookies I have in the oven right now, my boy fell asleep early tonight so I can eat junk food for dinner...yooo hooo!  :D ^-^ ;)

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Anonymous

Awesome!! I can't wait to try this recipe! =)

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I have been making this bread for weeks now and I love it!
I just tried making it into rolls, OH MY GOSH, they are amazing!!!!!
Thank you, thank you for this recipe!
It is incredibly versatile! I have done regular bread, italian, cinnamon raisin,
cinnamon rolls and now the dinner rolls. YUM!

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This bread is addictive!

I've made it a few times, experimenting, and finally came up with what's perfect for me:

I add the sugar to the yeast and warm water; to the hot water and salt, I add a couple of tablespoons of milled flax seed and nutritional yeast and use unbleached all-purpose flour. I let it rise twice, then form it into loaves, slash the tops and let them rise a third time. I bake the loaves on 275 degrees for about 30 minutes. Oh, so deliciously soft, yet with a slight crustiness. :-)

And my dogs love it, too! It's funny to watch them beg for it!

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Okay so my whole family loved it! Me, my husband and two boys ages 4 and 2!!
However even though it rose both times it baked flat! The only thing I can figure is the yeast??
I am definitely going to keep trying and perfect it because it tasted great!
I used Saffola oil and raw cane sugar but that should of been okay right??
Let me know of suggestions cause I really want to get it down.
Thanks!

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I made some changes... Instead of the oil I used 1/2 cup applesauce, used brown sugar instead of turbanado, used all whole wheat flour and had to add an extra cup of water... But it still came out quite tasty!!!  I've wanted to make this for over a year and now I feel silly for wating so long!

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