COUNTRY CRUST SOURDOUGH BREAD
For many years, I've been making 45 loaves of this bread for an annual Christmas bazaar, where we feed bread and soup to over 300 folks. - Beverley Whaley, Camano Island, Washington
Provided by Taste of Home
Time 50m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve yeast in warm water. Add the Sourdough Starter, eggs, sugar, oil, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in 2 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter.
Nutrition Facts : Calories 113 calories, Fat 2g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 79mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
COUNTRY CRUST BREAD
This is a beautiful white bread that I got off of a Homesteading Today website. This is sooo easy to make, better than store bought bread, and makes 2 loaves. Very versatile bread that has many possibilities.
Provided by Tybooty
Categories Yeast Breads
Time 3h12m
Yield 2 loaves
Number Of Ingredients 9
Steps:
- Dissolve yeast in warm (105-115 degree)water, let stand for five minutes.
- Add sugar, salt, eggs, 1/4 c oil, and 3 cups of flour. Mix well, and gradually add the remaining flour.
- Turn out onto a floured surface and knead until smooth and elastic.
- Form into ball and place into a well greased bowl. Cover and let rise until doubled (1 1/2-2 hours).
- Punch down, divide in half and shape into two loaves and place in well greased pans.
- Grease tops, cover and let rise until doubled.
- Bake at 375 for 30-35 minutes.
- Remove from pans and brush with melted butter.
- A few tips:.
- For a quick rise: When you start the yeast to bloom, turn your oven on to the lowest setting. When yeast is bloomed, turn oven off. After placing the dough into the bowl, cover loosely with plastic wrap and place in the warm oven. It took mine 1 hour to double. Do the same thing after punching down and shaping the dough.
- Make sure to really oil the pans well, including the lip of the pans, or they will stick.
Nutrition Facts : Calories 1894, Fat 36.2, SaturatedFat 5.7, Cholesterol 211.5, Sodium 3574, Carbohydrate 339.3, Fiber 11.6, Sugar 51.4, Protein 47.8
COUNTRY BREAD
Provided by Food Network
Time 7h35m
Yield 2 loaves
Number Of Ingredients 4
Steps:
- The day before making the bread or early in the day, make the poolish (or biga) by placing 8 ounces of the flour, 7 ounces of room temperature water and the yeast in a large bowl and mixing it well with a wooden spoon. Cover the bowl with a kitchen towel and let it stand for 2 to 3 hours at room temperature or in the refrigerator overnight. The poolish should double in volume.
- Add 1 pound of the flour and 12 ounces of room temperature water to the poolish and mix together well with your hands. It will be very sticky. Cover the bowl with the kitchen towel and let rest for 30 minutes.
- Sprinkle the salt over the surface of the dough and then fold the dough onto itself several times until the salt is incorporated. Cover the bowl with the kitchen towel and let the dough rest for 1 hour.
- Cover your hands with flour and sprinkle flour around the outside edge of the dough. Fold the dough onto itself 6 to 8 times. Cover the bowl with the kitchen towel and let rest for 1 hour.
- Fold the dough onto itself 6 to 8 times, dust a board generously with flour and pour the dough out onto the board.
- Divide the dough into two equal parts and turn and form each part into a ball, stretching the dough to form a smooth top. Sprinkle flour heavily in 2 separate bowls (there should be enough flour to keep the dough from sticking) and turn each ball of dough upside down into a bowl. Sprinkle the top of each ball with flour, cover each bowl with a kitchen towel and let it rise until doubled in size, about 45 to 60 minutes.
- Preheat an oven to 500 degrees F and line 2 sheet pans with parchment paper.
- Turn each ball of dough bottom-side up onto its own sheet pan and use a knife or razor blade to score a tic-tac-toe design on the top of each loaf.
- Place the loaves in the oven, immediately lower the temperature to 450 degrees F and bake for 30 minutes. (Do not open the oven door!) The loaves are done when they are golden brown and make a hollow sound when tapped on the bottom. Cool the loaves on a baking rack.
COUNTRY BREAD
Our daughter, Christy, loves baking this pretty braided bread with a hint of ginger. She has entered it in various 4-H competitions and enjoys teaching others how to make it.
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, ginger, eggs and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into six pieces. Shape each into a 12-in. rope. Braid three ropes; pinch ends to seal and tuck under. Repeat with remaining dough. , Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Beat remaining egg; brush over dough. Sprinkle with sesame seeds. Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts :
COUNTRY BREAD
This bread gets its flavor and character from a yeasted sponge, made from white, rye and whole wheat flours. The working time is short and the waiting time is long - but worth it!
Provided by Chef Glaucia
Categories Yeast Breads
Time P2DT30m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 10
Steps:
- Sponge: Put the water into a large bowl and sprinkle over the yeast. Allow the yeast to rest for about 10 minutes. Stir the three flours together and add them to the yeast mixture, stirring with a wooden spoon.
- Cover the bowl and let the sponge rest at room temperature for 6 to 8 hours, or put it in the refrigerator overnight.
- Dough: If you've chilled the sponge, pull it out of the refrigerator about one hour before you're ready to continue with the recipe.
- Dissolve the yeast in the water and pour it into the bowl with the sponge.
- Combine the flours. Gradually add 2 cups of the flour to the sponge, mix well. Sprinkle the salt over the dough and mix in it.
- Work in the remaining flour mixture and enough additional white flour to produce a dough that starts to clean the sides of the bowl. Knead for about 10 min (you can use the bread machine or mixer). The dough should be moist, satiny, even a bit sticky.
- In a bowl, cover the dough with plastic wrap. Allow to rest at room temperature for 1 1/2 to 2 hours.
- Turn the dough out to a floured surface. Pat it onto a flat round, fold the edges, press it down and turn the dough over. Repeat the process of folding four more times. Turn the loaf over and lay it smooth side up in a baking sheet sprinkled with corn meal. Slash the loaf in a pattern that appeals to you. Cover the dough and let it rest for 1 to 1/2 hours.
- Oven: 400ºF. Pour some water into a spray bottle and set aside.
- Bake the bread for 60 to 70 min (or until the crust is deeply brown), spraying the oven with water every 15 minutes.
- Remove the loaf to a rack and allow it to cool before cutting. Store it cup side down on your counter (it's thick crust will be fine exposed to the air .
Nutrition Facts : Calories 221, Fat 0.8, SaturatedFat 0.1, Sodium 584.6, Carbohydrate 46.4, Fiber 3.8, Sugar 0.2, Protein 7.2
COUNTRY BREAD
Make and share this Country Bread recipe from Food.com.
Provided by Sageca
Categories Yeast Breads
Time 3h5m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Add liquids to the bread machine.
- Mix together flour,salt,sugar,Vital Gluten. Add the yeast on top.
- Bake in bread machine for 3 hours.
- Lately,I have been using the Dough cycle. Remove from the machine.
- Knead, cut dough in 1/2.
- Form into 2 loaves.
- Let rise 1 hour and.
- Bake in a preheated oven 375*for 30 minutes.
Nutrition Facts : Calories 1519.9, Fat 20.4, SaturatedFat 3, Sodium 1184.8, Carbohydrate 297.4, Fiber 26.5, Sugar 22.7, Protein 46.4
CRUSTY HOMEMADE BREAD
Crackling homemade bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. -Megumi Garcia, Milwaukee, Wisconsin
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 pieces).
Number Of Ingredients 5
Steps:
- In a large bowl, dissolve yeast in warm water. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour., Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Grease the bottom of a disposable foil roasting pan with sides at least 4 in. high; dust pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.
Nutrition Facts : Calories 105 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
COUNTRY-STYLE SOURDOUGH BREAD
Provided by Alton Brown
Categories Bread Mixer Bake Bon Appétit
Yield Makes 2 loaves
Number Of Ingredients 8
Steps:
- Mix first 4 ingredients in bowl of heavy-duty mixer. Add 2 cups flour; stir to blend. Cover bowl with kitchen towel. Let rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
- Using dough hook, mix in 1 1/3 cups flour and salt at lowest setting. Increase speed slightly; knead dough 5 minutes, adding more flour by tablespoonfuls if dough sticks to sides of bowl. Let dough rest 15 minutes. Knead on low 5 minutes. Scrape dough from hook into bowl. Remove bowl from stand. Coat rubber spatula with nonstick spray. Slide spatula under and around dough, coating dough lightly. Cover bowl with kitchen towel. Let dough rise until doubled in volume, about 1 hour.
- Turn dough out onto floured surface and fold over on itself several times to flatten. Divide in half. Shape each half into 4x8-inch rectangle. Make 1 shallow lengthwise slash down each.
- Sprinkle large rimmed baking sheet with cornmeal. Space loaves on sheet 3 inches apart. Dust tops with flour. Cover with plastic; let rise in warm draft-free area until doubled in volume, about 1 hour.
- Place 13x9x2-inch metal baking pan on bottom of oven. Position rack at lowest level of oven; preheat to 500°F. Place bread in oven. Quickly pour 1/2 cup water into metal pan; close oven door. Bake 5 minutes. Add 1/2 cup water to pan. Quickly close door; reduce oven temperature to 425°F. Bake loaves until puffed and golden, about 20 minutes. Transfer to rack; cool 15 minutes. Serve warm or at room temperature.
FRENCH COUNTRY BREAD
A simple European-style country bread. Just enough whole wheat to give it some flavor but not so much that it's heavy. I use an overnight starter to give it extra flavor.
Provided by Stephen Carroll
Categories Bread Yeast Bread Recipes White Bread Recipes
Time P1DT2h40m
Yield 30
Number Of Ingredients 8
Steps:
- The night before baking the bread prepare this starter: In a medium sized non-metal mixing bowl dissolve 1/2 teaspoon active dry yeast in 1 cup warm water. Add 1 1/2 cup bread flour and mix well. Cover and let sit overnight at room temperature.
- The next day: In a large mixing bowl, dissolve the 2 teaspoons yeast in the 2 cups warm water. Add the starter mixture, the whole wheat flour, 3 cups bread flour and the salt; stir until well combined. Add the remaining bread flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
- Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
- Grease two 9x5-inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 45 minutes. Preheat the oven to 425 degrees F (220 degrees C).
- Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 20.4 g, Fat 0.5 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 0.1 g, Sodium 156.6 mg, Sugar 0.1 g
RUSTIC COUNTRY BREAD
Make and share this Rustic Country Bread recipe from Food.com.
Provided by Gingerbear
Categories Yeast Breads
Time P1DT35m
Yield 1 large loaf
Number Of Ingredients 9
Steps:
- In a large bowl, combine 1 1/2 teaspoons yeast, milk, sugar, 1/4 cup semolina flour, whole wheat flour and 1/2 cup bread flour.
- Whisk until creamy and smooth.
- Cover with plastic wrap and let rise at room temperature 12 to 24 hours.
- Place dough in a large bowl of a heavy-duty mixer fitted with a paddle.
- Add remaining yeast, water, salt, butter and 1 cup bread flour.
- Beat at medium speed 3 minutes, or until smooth.
- Add remaining flour at low speed, 1/2 cup at a time, until soft dough is formed.
- Dough will just clear sides of bowl.
- (Process can also be done by hand in a large bowl.) Switch to a dough hook and continue mixing about 3 to 4 minutes, adding flour 1 Tablespoon at a time.
- (If kneading by hand, turn dough out onto a lightly floured work surface and knead 5 to 7 minutes, adding flour 1 Tablespoon at a time as necessary.) Dough should barely hold its shape.
- Place in a greased bowl, turning once to coat.
- Cover with plastic wrap and let rise in a warm place until tripled, about 2 hours.
- Gently deflate dough, turn out onto a lightly floured work surface and form into a round ball or oblong loaf.
- Roll lightly in flour and place on a baking sheet sprinkled with semolina flour.
- (Or, place dough in a greased 12" x 5" x 3 1/2" loaf pan.) Cover loosely with plastic wrap and let rise until puffy, about 45 minutes.
- Preheat oven to 475° for at least 30 minutes.
- Make a slit in top of loaf with a serrated knife.
- Bake at 475° for 10 minutes, 400° for 15 minutes, and 325° for 20 to 30 minutes.
- Loaf is done when slightly domed and browned.
- Cool on a rack.
- Makes 1 large loaf.
- Note: Dough can also be shaped into flatbread, breadsticks or rolls.
Nutrition Facts : Calories 2435.8, Fat 38.1, SaturatedFat 20.3, Cholesterol 85.5, Sodium 7108.3, Carbohydrate 449.3, Fiber 23.1, Sugar 38.9, Protein 71.2
COUNTRY WHITE BREAD
Anytime is the right time for a comforting slice of homemade bread. These loaves are especially nice since the crust stays so tender. This white bread recipe is my husband Nick's favorite. He makes most of the bread at our house. -Joanne Shew Chuk, St. Benedict, Saskatchewan
Provided by Taste of Home
Time 45m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, oil and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Divide in half and shape into loaves. Place in 2 greased 9x5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°., Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 125 calories, Fat 2g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 226mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
NO-KNEAD COUNTRY BREAD
This delicious and gorgeous loaf is part recipe, part science experiment, and part fun family project when you're all stuck in the house together looking for things to do. Even though it takes many, many hours, the texture you get is just incredible. Spread with butter and jam, if desired.
Provided by Chef John
Categories Bread Yeast Bread Recipes
Time 20h50m
Yield 12
Number Of Ingredients 5
Steps:
- Place white bread flour, whole wheat bread flour, and yeast into a large mixing bowl and stir with a wooden spoon. Pour in cold water and mix with a wooden spoon or spatula until a very wet, sticky dough comes together, about 3 minutes. Add the salt and mix another 2 to 3 minutes. Scrape down the sides of the bowl. Cover with foil. Allow dough to rise at room temperature for 18 hours.
- Deflate the bubbly dough with a spatula by scraping down the sides of the bowl and folding the dough over itself, turning the bowl as you go around in a circular motion, about 12 times or so.
- Scrape the dough onto a very well-floured surface with a spatula. Sprinkle the surface of dough generously with flour. Generously flour hands and then roll and fold dough on the table until you've formed a round or oval loaf shape that has a smooth surface, 1 to 2 minutes. The dough is very sticky, so add more flour if you need. The shape doesn't really matter, but a smooth surface is the goal.
- Transfer to a Silpat®-lined baking sheet and let rise, uncovered, until doubled in size, about 2 hours. The dough will spread out more than rise up, but this is normal.
- Preheat the oven to 450 degrees F (230 degrees C).
- Make 1 shallow slash down the middle of the dough with a very sharp knife or razor, being careful not to deflate the dough too much; the slash is optional. Spray the surface of the loaf very lightly with plain water to help the crust form.
- Bake in the center of the preheated oven until nicely browned, about 30 minutes. Let cool on a rack before cutting.
Nutrition Facts : Calories 143.3 calories, Carbohydrate 28.9 g, Fat 0.8 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 241.9 mg, Sugar 0.3 g
CRUSTY COUNTRY STYLE FRENCH BREAD
This recipe came with a Williams- Sonoma French Bread pan my In-Laws gave me for Christmas. (I have wonderful In-Laws :)) I have only tried this recipe in the specified pan and it is absolutely delicious! Crusty on the outside and soft and chewy on the inside. The technique is a bit unusual compared to what I was used to, but it is well worth the effort. I don't know if it is the recipe, the technique, the pan, or a combination of all 3 that makes these loaves so tasty, but this is now my standard recipe. Just a note: This recipe prints out on 2 pages. Thought I'd mention it if you want to print 2 sided to save paper ;)
Provided by Brenda.
Categories Yeast Breads
Time 4h10m
Yield 2 loaves, 8 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, combine the warm water and sugar, stirring until the sugar dissolves.
- Add the yeast and stir gently to mix.
- Let stand until foamy, about 5 minutes.
- In the bowl of an electric mixer fitted with the dough hook, combine 4 cups of the flour and the salt. Beat on low speed just until combined.
- Slowly add the yeast mixture and beat just until incorporated about 1 minute.
- Increase the speed to medium low to medium and beat for 10 minutes adding more flour, about 1/4 cup at a time, until the dough is elastic and pulls away from the sides of the bowl. (I used speed 4 on my Artisan when I still had it and now use speed 2 with my P600).
- Turn the dough out onto a lightly floured surface and knead for 1 minute.
- Form into a ball and dust lightly with flour.
- Sprinkle a little flour into a bowl and transfer the dough to the bowl.
- Cover with plastic wrap and let rise in a warm place until doubled in bulk. 45-60 minutes.
- Turn the dough out onto a lightly floured surface.
- Punch down the dough and knead for a few seconds.
- Form the dough into a ball and return to the bowl again.
- Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk. 20- 30 minutes.
- Turn the dough onto a lightly floured surface and punch down.
- Cut the dough into 2 equal pieces and shape each into a ball.
- Let rest 5 minutes.
- Line a french bread pan with a clean kitchen towel (a large flour sack towel works well) and sprinkle with a little flour.
- Roll each ball into a log with tapered ends, about the length of the pan, and place on the towel in the pan. Cover with the overhanging edges of the towel and let rise in a warm place for 20 minutes.
- Position an oven rack in the lowest position of the oven, and place a baking pan 1/3 full of boiling water on the rack.
- Preheat oven to 425 F (220C).
- Gently lift the towel holding the loaves off of the pan, taking care not to let the loaves touch each other and set on a work surface.
- Spray the pan with non-stick cooking spray and using the towel as a guide gently flip each loaf into a well in the pan.
- Brush off excess flour.
- Using a sharp knife, make 3-5 diagonal slashes in the loaves about 1/4 inch deep (6mm).
- Brush with the beaten egg white mixture.
- Bake on center rack until the bread sounds hollow when tapped, about 30-35 minutes.
- Transfer the pan to a wire rack and cool the loaves in the pan until room temperature.
RUSTIC COUNTRY BREAD
A round loaf with a crisp crust--chewy, and great for sandwiches.
Provided by Chris
Categories Bread 100+ Bread Machine Recipes
Time 16h40m
Yield 12
Number Of Ingredients 8
Steps:
- The day before making bread, place 3/4 cup spring water, 1/4 teaspoon bread machine yeast and 1 3/4 cup bread flour into pan of a bread machine. Select dough cycle and let knead for 5 minutes. Stop machine and let rise overnight.
- The next day, pour starter from bread machine pan into a non-metallic container. Reserve 1/3 cup for this recipe and freeze remainder for later use.
- In a large bowl, mix together 1/3 cup reserved starter, 1 cup spring water, 1/2 teaspoon yeast, 2 cups bread flour, whole wheat flour and salt. Select Dough Cycle; press Start. After 10 minutes, remove dough from machine and place in a lightly oiled bowl. Cover with a damp towel and let rise until doubled, about 2 hours. Deflate dough and let rise again until doubled, about 1 hour.
- Turn dough out onto a lightly floured surface and form into a round loaf. Place loaf on a baking sheet that has been sprinkled with cornmeal. Cover and let rise until nearly doubled, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Spray loaf with water and place in preheated oven. Spray loaf again every two minutes during the first 10 minutes of baking. Bake for 40 minutes, until bottom of loaf sounds hollow when tapped.
Nutrition Facts : Calories 84.2 calories, Carbohydrate 17 g, Fat 0.4 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 0.1 g, Sodium 49.5 mg, Sugar 0.1 g
COUNTRY LOAF
Serve your family with this delicious baked loaf sprinkled with cheese and olives made with Gold Medal® Better for Bread™ bread flour.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h5m
Yield 32
Number Of Ingredients 6
Steps:
- Mix 2 cups of the flour, the sugar and yeast in large bowl. Add warm water. Beat with wire whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap and let stand about 1 hour until bubbly.
- Stir in oil and salt. Stir in enough remaining flour, 1/2 cup at a time, until a soft, smooth dough forms. Place dough on lightly floured surface. Knead about 10 minutes, adding flour as necessary to keep dough from sticking, until dough is smooth and springy.
- Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
- Grease uninsulated cookie sheet with shortening. Place dough on lightly floured surface. Gently shape into an even, round ball, without releasing all of the bubbles in the dough. Stretch sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Spray loaf with cool water. Cover loosely with plastic wrap and let rise in warm place 45 to 60 minutes or until almost double.
- Place square pan, 8x8x2 or 9x9x2 inches, on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 425°.
- Spray loaf with cool water; sprinkle lightly with flour. Carefully cut three 1/4-inch- deep slashes on top of loaf with sharp serrated knife.
- Bake 35 to 40 minutes or until loaf is deep golden brown with crisp crust and sounds hollow when tapped. Remove from cookie sheet to wire rack; cool.
Nutrition Facts : Calories 80, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 150 mg
RUSTIC COUNTRY BREAD
My husband had a favorite sandwich shop that closed and the bread for the sandwiches was a sourdough type with a great texture. After much experimentation, I have come close to duplicating the bread's taste and texture. You can easily halve this recipe for only one loaf.-
Provided by Taste of Home
Time 40m
Yield 1 loaf (8 wedges).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast and sugar in warm water. Let stand 5 minutes. Add salt, vinegar and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Do not knead. Transfer to a greased bowl. Cover and let rise in a warm place until doubled, about 50 minutes., Stir dough down. Transfer to a greased 9-in. pie plate. Cover and let rise in a warm place until doubled, about 35 minutes. , Preheat oven to 425°. Brush with oil. Bake 10 minutes. Reduce heat to 375°; bake 10-15 minutes longer or until golden brown, spritzing twice with additional water.
Nutrition Facts : Calories 135 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
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- Combine yeast, warm water, and 2 tsp. sugar in bowl of a heavy-duty electric stand mixer; let stand 5 minutes. Stir in eggs, next 3 ingredients, 3 cups flour, and remaining sugar. Beat dough at medium speed, using paddle attachment, until smooth. Gradually beat in remaining 3 to 3 1/2 cups flour until a soft dough forms.
- Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 8 to 10 minutes), sprinkling surface with flour as needed. Place dough in a lightly greased large bowl, turning to grease top. Cover and let rise in a warm place (85º), free from drafts, about 1 hour or until doubled in bulk.
- Roll each dough half into an 18- x 9-inch rectangle. Starting at 1 short end, tightly roll up each rectangle, jelly-roll fashion, pressing to seal edges as you roll. Pinch ends of dough to seal, and tuck ends under dough. Place each dough roll, seam side down, in a lightly greased 9- x 5-inch loaf pan. Brush tops with oil. Cover and let rise in a warm place (85º), free from drafts, 1 hour or until doubled in bulk.
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#time-to-make #course #preparation #healthy #breads #dietary #low-saturated-fat #inexpensive #yeast #low-in-something #4-hours-or-less
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