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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?

I've been making this bread for the past few weeks and I really like it!  I use about mostly whole wheat flour with a little soy flour.  Plus, I like to add in ground flax and wheat bran.  I halve the recipe since I can't eat seem to finish two loaves while it's still fresh.  Omni hubby likes it better than any of the other bread recipes I've tried.  Oh yeah, I also use a little splash of molasses!

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OH
MY
GOD

I had to make bread for a project, and being the only Vegan in my class I decided to make bread for everyone.  I am CERTAIN that this will be devoured.  It is SCRUMPTIOUS!  And it was so easy to make.  I thought I messed up a bunch of different times, but it came out delicious.  I can't wait to bring it into class!  It is so freaking delicious I can't get over it. :)>>>

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I made this bread with 4 c. whole wheat flour and 2 c. white flour. I shaped it into rustic loaves. The resulting bread rose a lot sideways, but not so much in height. So it's decent dinner bread but not that great for sandwiches. I think it could really benefit from a wash, as stated in the recipe, to make the bread more crusty. The bread is pretty good, but I think I will stick to my tried and true recipe for sandwich bread.

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This recipe turned out VERY GOOD!!! We ate two loaves in less than a couple days!  :>  Thank you!

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OH.  MY.  GOD.  This recipe is everything all these reviews say it is.  I made it for the first time last night, and I can safely say I don't think my boyfriend and I will ever buy storebought again.  I've been pigging out on it, warmed up with some almond butter on top.  :)>>>  Heavenly.  Thanks a million.

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I followed the directions exactly. I kneaded after the first 45 mins. Many of the bread recipes I have made knead the second time around, so I couldnt resist. It's rising the second time right now and it has been 45 mins; it is rising beautifully, I will let it rise maybe 15 more and call it good.

I discovered it best to sprinkle the yeast evenly into the warm water to prevent from clumping. When it comes to any bread it is very important to proof it with not too hot or cold water, so be sure to check it with your wrist(not your hands) when the water is flowing at a steady temp. I also added 1/4 tablespoon of the sugar to the yeast mixture. I used 5 cups white and 1 wheat.

When I used my hands to mix, I wasnt able to get it "not gooey". I believe that had something to do with the rest of the water being too hot. I went ahead mixed it as best as I could and neatly tried incorporating the dough off my hands into the mix. If your dough turns out too sticky , do not add more flour! Leave it alone with the damp towel covering and let it begin to rise, after the first 45 mins it will be pliable and easy to handle.

So far so good, looks like everything is turning out great. I'll be sure to comment back on the taste!  :)

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1st try:  I LOVE this bread when I tryed 1/2 white 1/2 wheat.... :)>>>

2nd try:  used the gluten free mix from this sight http://www.recipezaar.com/201072 to make gluten free vegan cinnamon rolls for my sister.  Sister and my 6.75 month old son loved it even though if I refuse to eat  :o it  due to texture I'm sure to have requests for it  for family gatherings ;D

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This bread is AWESOME!! I halved the recipe. Next time I will use half Whole Wheat and half Bread Flour.

Thanks!

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This was a GREAT recipe! Very excited on how well this turned out. Just make sure the water you mix with the yeast isn't too hot. Great for bread making newbies!

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This was the BEST bread, as one poster said it is forgiving. I am a beginner in bread making, but this came out better than any bread you can buy!!! I hope I won't have to buy very much store bought bread anymore. My non- vegan family liked it to, even though I took it out 2-3 mins early, so it was slightly raw, next time I will have to leave it in the whole 23 minutes. Otherwise great, and now I can expirement with different additions.

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