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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?

yip yip yip! I loaf this bread!

For the curious: By my calculations, the calorie content per 1 slice of this bread (assuming you get 12 slices out of each loaf) is approximately 140 - 150 calories with about 3g fat per slice.

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Anonymous

Finally tried this today and, I have to confess, it was a little blah for me.  I ended up using part of the dough to make garlic knots which I preferred over the loaves due to the added flavour.  I imagine the dough itself can be spiced up a bit using various herbs so maybe I will try again another time.

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I made a variation of this the other day and it is possibly the best bread I've ever had.  Perfect texture, super moist, and a beautiful golden color!

I used 4 1/4 c whole wheat pastry flour + 1/2 c soy flour + 1 c rye flour for the flours, added 1/2 c oat bran, 1/2 c sunflower seeds, and a large handful of flax seeds.  Of course I had to add a little extra H2O to make up for the extra flour.  I might've also used a little wheat germ but I can't honestly remember.  I think those were the only subs I made.  SO yummy!

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Okay so I made this yesterday using 1/2 whole wheat and 1/2 bread flour

It tastes fantastic, however because Im not the sharpest tool in shed I learned that you should rise it the second time on or in what you plan to cook it on or in. I had raised it on a cutting board and when i went to move it to the pan ploop it went. The nice rise it had fell.  But it didn't affect the taste at all and I know that this is my new bread. Never again will I feel the need to buy bread.

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I have never ever posted anything on any website but i had to leave my review on this bread.  THIS BREAD IS THE BEST!!  I have made it 3 times already and it has dissapeared in days.  Usually my oven is used for storage, you know, like another kitchen cabinet.  i sure as hell never thought i would make my own bread but it was so easy!!  i used whole wheat flour and my husband even liked it, and he doesnt like anything.  I just had to say thank you, thank you, thank you!!!  For all you cookers and non cookers,  this is one recipe that i say GO FOR IT!!  You wont regret it!!

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I just wanted to comment on how much my husband and I eat..I read the reviews where everyone was talking about how much bread this recipe makes..and how long it lasts..well...I made the recipe yesterday (2 loaves), and there are two pieces left (it will be gone today). Fatsos! ; )

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I don't think that bread is my favorite thing to make (it seemed to take FOREVER for my dough to come together), but it came out tasting really great. It could have baked a little longer in the middle (I didn't flatten mine out very much and baked for 25 minutes). I did the 1/2 AP and 1/2 wheat flour..I might mix it up next time. I'll definitely add some herbs/flavor next time too. There's a lot of waiting (I was hungry!), but it's a great recipe to try. : ) I brushed the loaves with EB at the beginning and end.

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i think I found this like 3 years ago?
and ive been making ever since. it's soo good. i've always  used just plain white flour and used olive oil(it's so much better)
my husband only eats whole wheats and such, so today I struck out and used half whole wheat and half brown rice flour, and i omitted thee oil.
it didnt rise as much, but it smells so good (its still in the oven, I cant wait to try it!)

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Oh, and by the way, if you put this in a loaf pan (sprayed with a little non-stick spray) after the second rising and bake it, you get a lovely loaf of sandwich bread.  Mine just came out of the oven, and will shortly begin being turned into sandwiches.

I know I'm not the first person to say that, but think of it as a friendly reminder that you don't need to get the store-bought stuff or even own a bread machine (which I don't) to have vegan bread around.  I don't think I'll ever buy from the store again!

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Oh my, this is amazing stuff.  I can barely keep my hands off of it long enough to type this!

I halved the recipe (cooking for one, I don't really need two big loaves at a time) and turned the oven up to 450 degrees and upped the baking time to 30 minutes (my oven's not so great), and this came out FANTASTIC

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