Our Daily Bread In A Crock Weekly Make And Bake Rustic Bread Recipes

Steps:

• Pour the warm water into a large mixing bowl - the water should be tepid or hand warm - NOT too hot, as it will kill the yeast.
• Add the yeast to the water and then the salt, mix well.
• Add ALL the flour and mix thoroughly with a wooden spoon or a dough hook until all the ingredients are amalgamated - NO need to over knead.
• Leave the bread dough in the mixing bowl and cover loosely - I use a shower cap to cover my dough! (That is NOT used as a shower cap anymore, I hasten to add!).
• Allow to prove for 2 hours, or until doubled in size.
• The dough can now be stored in the fridge or you can use the dough to make a loaf of bread immediately.
• If baking a loaf of bread now, pre-heat the oven and place a baking sheet or pizza tray in there. Tear off a large ball, about the size of a small melon, and knead it for about 1 minute with floured hands and on a floured board, Shape it as desired (Rolls, Boule, Baguette or Bannette) or place it in a greased and floured loaf tin. Allow to prove and rise for a further 20 to 30 minutes. Slash the surface with a sharp serrated knife if you wish, see photos. You can add a glaze or special finish at this point.
• Bake at 225C/450F for 30 minutes or until well risen, brown and the loaf sounds hollow when it is tapped on the underside. (If you wish, you can add a bowl of boiling water as soon as you put the bread into the oven - this steams and bakes the loaf to give a good chewy texture and keeps the inside moist.).
• Remove the bread when baked and cool on a cooling rack. Serve warm with butter, cheese, jam, hams and cold cuts, or slice when cool for sandwiches. Also wonderful when toasted the next day.
• Store the excess dough in the mixing bowl, loosely covered, in the fridge or somewhere cool until needed - this will keep for 2 weeks, but I find it has all gone by 7 to 10 days! This amount of dough will make between 4 and 5 loaves of bread, depending on the shape and amount of dough you use.

Steps:

• Butter a 6-by-3-inch round pan and set aside.
• Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
• Transfer the dough to the prepared pan, transfer the pan to a 6- to 8-quart slow cooker and cover with the lid. Cook on high until the internal temperature of the bread registers 200 degrees F, about 2 hours. Let cool in the pan for 5 minutes, then turn out onto a rack and let cool completely.

Steps:

• Stir 1 cup water and yeast together in a small bowl until yeast is dissolved. Let sit until frothy or foamy, about 10 minutes.
• Mix flour and salt together in a plastic container with a tight-fitting lid. Add yeast mixture and stir with a wooden spoon until evenly combined and no traces of flour remain. Add 1 to 2 tablespoons water and stir again; dough should be tacky but not wet.
• Cover container with the lid. Let dough rise at room temperature for 1 hour.
• Set slow cooker to High. Cut a piece of parchment paper to line the bottom of your slow cooker.
• Dust a clean work surface with flour. Knead dough briefly with floured hands to get rid of any air pockets. Shape into a round or oval loaf depending on the shape of your slow cooker.
• Sprinkle some of the sesame seeds on the bottom of the slow cooker. Sprinkle remaining seeds generously all around the loaf. Place dough in the slow cooker and cover with the lid.
• Cook on High for 2 hours. Lift the lid a couple of times during cooking to release the steam. An instant-read thermometer inserted deep into the loaf should read between 200 and 210 degrees F (93 to 99 degrees C). The surface of the bread should be dry and no longer spongy. Remove the loaf and tap the bottom; it should sound hollow.
• Remove loaf from the slow cooker. Transfer to a wire rack and let cool completely before cutting, at least 1 hour.

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.

Steps:

• mix yeast with water and honey and set aside.
• mix the rest of the wet ingredients and add the yeast mixture.
• combine dry ingredients in a separate bowl.
• combine wet and dry and mix with a mixer on high until thoroughly combined. You may need to add extra water at this point, a Tablespoon at a time. The dough should be very soft when done. In the mixer it resembles pulled taffy, but a bit softer. The dough sticks to the sides of the bowl and also sticks to the mixing paddle and looks a bit stringy. If the dough climbs the mixing paddle or beaters, it is too thick. Add small amounts of water and let combine until the batter no longer climbs.
• Drop the dough onto parchment paper or a silpat. The size doesn't matter. I usually make smallish buns (the size of one of those little hamburger buns at Mc Donald's) by using a heaping Tablespoon of dough for each. **UPDATE- I now use an ice cream scoop to measure out my buns. Dip the scoop in olive oil and then scoop the dough:)Thise bread is so versatile though. The original recipe calls for shaping the buns with an english muffin ring, but I don't bother. I dip my fingers in olive oil and gently shape the dough so that it makes a nice even shaped bun.
• Let rise in a warm place for 40 minutes.
• Then preheat your oven to 400, and bake for about 20 minutes. The tops should be lightly browned.
• Cool the buns on a cooling rack and cut in half (if using for sandwiches) before storing.
• I wrap each buns in saran wrap and then put in a plastic bag that goes into the freezer. When we want bread, I take out a bun, wrap in a damp paper towel (or you can warm them in the plastic) and nuke for about 20-30 seconds. From there I either eat it soft or toast it. It is wonderful either way and not at all crumbly like a lot of gf bread.
• **updates- I have found that it works just fine to put the colled buns in a freezer bag as is -- no cutting and no wrapping. I just take out a frozen bun and nuke for 25-30 seconds and then slice as needed. Save s a ton of time.
• Also -- I have not made these with garlic in a long time. I flavor the dough with extra honey -- just an extra long squirt of honey per batch.
• Also -- I still use an ice cream scoop to get these on the cookie sheet, but wanted to mention that parchment paper does a great job here. And since I have been using honey instead of garlic, I have started using grapeseed oil in place of olive oil:).

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.

Steps:

• Mix water, yeast, and salt together in a large bowl until mixture becomes foamy, about 10 minutes. Stir flour into yeast mixture until well incorporated. The dough will be loose and look wet. Cover bowl loosely with a damp towel and let sit for about 5 hours.
• Shape dough into 2 loaves using damp hands. Place loaves on a cornmeal-dusted work surface and score the tops a few times with a sharp knife. Allow loaves to double in size, 30 to 60 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Place loaves on a baking sheet.
• Bake in the preheated oven, spraying the surface of the dough occasionally with water, until golden brown, about 20 minutes.

Steps:

• Place all ingredients, except for the sunflower seeds, into the mixing pan in the order recommended for your brand of breadmaker.
• In our breadmaker we put wet ingredients first, then dry ingredients, then yeast.
• Place sunflower seeds into the fruit and nut dispenser of your breadmaker or, if you don't have a dispenser, keep them aside until later.
• Set breadmaker settings to WHOLEWEAT, MEDIUM (crust), and LARGE (size)- this recipe makes a 1250g loaf.
• If your breadmaker has a fruit and nut dispenser, set it to dispense the nuts eg NUTS YES.
• Press START.
• Check the consistency of the dough during the kneading stage and add a little more water or flour if the dough seems too dry or too wet.
• If you don't have a fruit and nut dispenser, add the sunflower seeds towards the end of the first knead.
• Check loaf again towards the end of the final rise and if necessary, use your hand to form it into a neater shape.
• When the BAKE cycle is finished, remove the loaf from the pan and cool on a rack.
• To give the loaf a nice shiny finish, spray with spray oil while it is still warm.