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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?

Yay!  This was my first experience making vegan bread with yeast and it came out fabulous!  I halved the recipe but probably shouldn't have, everyone gobbled it up quick.  It was gone in an hour with some of our yummy sprouted sunflower seed hummus.

We reduced the salt, the sugar, and I stirred the yeast in the warm water, because it looked at me longingly, asking me to please let it disburse equally.  I'm glad I did, based on everyone's reviews, and my finished product.  Rose perfectly.

This'll be my new standard bread recipe.  Can't wait to start experimenting with spices and herbs!

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It was really easy, and it came out tasty enough, but overall I'm not as happy with the results as I hoped.

My "BIG Bread" didn't get very big. It rose enough to taste alright, but it didn't rise like other breads I've made. I think part of it was usually at first I mix the yeast into the warm water. For this one, I followed the instructions and didn't stir the yeast/water, and it ended up that when I needed to pour that into the dough, there was still a bunch of yeast floating on the top that was basically dry. I thought this seemed off, but I did it anyway. Next time, I'll prep the yeast like I do for other breads, adding a little bit of sugar to give the yeast something to start munching on.

Also, like someone else mentioned in their post, I thought it was a little on the salty side. I'll probably try two teaspoons next time.

For one of my loaves, I wanted to try artichaut's cinnamon roll recipe, but didn't have everything I needed, so I just rolled it out, sprinkled cininamon and raisins all over it, and then rolled it up and called it done. I didn't turn it into gooey yummy cinnamon rolls, but I ended up with a good flavor of bread for breakfasting.  ::)

Thanks for the recipe, I'll keep tweaking it. I wish I'd been as successful the first shot out of the barrel as everyone else was!

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Anonymous

I really like this recipe, and I make it at least once every week or so. I haven't tried any of the fun variations that other people have posted.

I did want to add: this recipe has NEVER worked as well for me if I use more than 2 cups total of whole wheat flour. The loaves get heavy and soggy if I exceed that amount. But if I stick with white flour, the product is perfect every time!

Just my 2 cents.

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I made this yesterday, and it came out perfect again. This recipe is foolproof, really. I added to the salt: thyme, rosemary, basil, and poppyseeds. It gave it just the right amount of herb flavor. It is absolutely delicious every time I make it, and I have to hide it from my husband, since bread is his favorite food. :)

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i have made this many times since finding the recipe- turns out great every time, thanks for the recipe

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i made this recipe last yesterday, and it was really fantastic.  The thought this recipe was very adaptable, making perfect for improvising and fitting to many meals.  I heated up some olive oil and added some chopped garlic cloves until fragrant.  I also added some herbs de provence. WOW it came out really tasty and the first loaf has nearly vanished....serving a base for some great sandwiches today....kudos very yummy!!! :)>>>

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This is a really great recipe! One tip though, for anyone looking for a way to keep it in a warm place to rise- boil a little water in a sauce pan on the stove, then put it inside the oven with the bread. That way, the steam will warm the oven, and keep the bread from drying on the top, and it isn't wasting electricity. I usually cut the recipe in half, and the night before, I will mix the sugar, one of the yeast packages, and 1 cup of water with one cup of flour, and put it in the refridgerator, to give it a sort of "sourdough bread" taste. Anyways, give it a try! great recipe! :)>>> ;)b

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Mmmm, very tasty bread! I managed to take a quick photo before my camera died, which I will post later. I just couldn't wait for my bf to arrive home with the new camera batteries, the smell what wheeling me in >:D

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This is in my oven right now! It smells deeevine...mmmm.
I'm waiting for my bf to get home with batteries for the camera....hope I can wait THAT long! I'm usually not big on bread, but I have a feeling this is going to be yummy!
I added 3 t NY, 1 t basil, 1 tsp thyme, 1 t rosemary, pepper, then topped with an flax 'egg' wash, crushed garlic, fresh basil, and EVOO. Oh, I also used 2/3 spelt flour and 1/3 of WW pastry flour.

I'll be back soon for an update :)
*9 mor minutes to go*

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Excellent! Excellent! Excellent!

:D

The bread was incredible!  It was easy to make and EVERYONE at the potluck loved it.  I had it cut to the size of half-breadsticks, and even the crumbs were gone when I retrieved my plate!

Before baking, I brushed vinegar on the top of the bread in order to harden the crust a little. 

I just made another batch last night for St. Paddy's Day, and I brushed a mixture of vinegar and green food coloring all over the top and sides of the bread.  Looks awesome!

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