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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?

Anonymous

ok, so I made mine tonight. SO GOOD.

I made it with 2 cups of whole wheat flour and the other 4 white. It didn't rise much the second time, and I rolled it into more of a french stick-shape, so it was long and skinny. The inside was soft (and YUMMY!) but not very fluffy (no air bubbles like some other breads I've had - not sure if this always happens with this recipe, but it was still good!) The crust is not too crusty for me and the middle is soft & chewy...mmm. awesome.

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Anonymous

for those who are wondering about yeast amounts - on my jar of Fleischmann's it says 2 1/4 tsp is equal to one of their 8g packets (I think it's 8g anyway...) :)

my dough is currently rising for the second time...this will be my first attempt at making bread...*crosses fingers*

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nuchita...you have a picture that looks like some kind of calzone or pastie...what are those things? 

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This worked well.. I got two good sized loaves out of it.  I let it rise maybe an hour or hour and a half the first time, and about an hour the second time.. I will try to let it rise more in the future and perhaps bake it a little longer too. 

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Anyone happen to know if this can be made with slightly less oil..?

(gahh now's when I really miss the Q&A forum..)

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i love this
i've been making it for like 2 yrs so i figured i should review it!

i always use olive oil.
sometime i make it foccaccia like and add tons of rosemary and garlic. mmmmmmm

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As always, wonderful. I make this almost every week, sometimes it last me longer than that! I love not having to buy sketchy store bought bread. I always use olive oil, and I put a 1/2 tablespoon of the sugar from the 3 T's it calls for in w/ the yeast to proof it.

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I just had to drop by and say thank you for such a wonderful and easy recipe. I gave up store bought bread for this, and my family is a lot happier. I follow the recipe to the letter, and every time it comes out perfectly. The only thing I do differently is I divide up my dough into 2 pieces and put them in loaf pans in the oven. It still only takes 23 minutes exactly. I will never buy bread again, and I'm planning to experiment with whole wheat flour next. Try it out!

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This recipe is great! After reading all ten pages of comments, I halved the recipe and made a few adjustments. 1. I did stir the yeast into the warm water. 2. I let the dough rise for at least 1 hour each time. 3. I kneaded the dough for 10 minutes before the second rise. 4. I brushed the top with Earth Balance once before baking and once after about 20 minutes of baking.

I love this bread! I can't wait to make it again!

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I have to say that not only was this bread delicious, but it made a fun project for us to do while we're snowed in. Damn you, Wisconsin!!!

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