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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 really like this bread and I have made it several times. But it seems like nobody has noticed that the reason it is so big is because it has so much yeast in it. I always use half the yeast as it's not very healthy to eat too much yeast, and it turns out great. It is obviosly not as big, but I let it rise at least 2 hours altogether. So my advise is to use half the yeast.

What is unhealthy about eating a lot of yeast?  Just wondering.

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I tried making this recipe, but it did not work, the bread didnt rise at all.  I dont know what I did wrong, it was new yeast, just bought.  Could someone please tell me where I might have made a mistake?  I want to make this, I might just try again halfing the recipe.  yes, so if anyone could help me with some answers please do, thank you.   

How warm was your yeast water?  When you added it to the flour, etc. in the order given, it should have been all bubbled up.  If it wasn't, your yeast water may have been too hot & killed the yeast, or too cool & the yeast didn't have enough time to bubble.  The yeast & doing it all in the exact order/way given are the keys to this working as well as it does.  Try again & good luck!

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I tried making this recipe, but it did not work, the bread didnt rise at all.  I dont know what I did wrong, it was new yeast, just bought.  Could someone please tell me where I might have made a mistake?  I want to make this, I might just try again halfing the recipe.  yes, so if anyone could help me with some answers please do, thank you.   

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I realized I didn't set aside the yeast in the warm water, I just added it in the mix. How could I have missed that? I read the recipe like 50 times!! And yes, it tastes divine!!

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I'm going to try it but oddly, it did not rise once in the oven. I let it rest an hour and a half the first time, and an hour the second time, and lightly kneaded it, but instead of slices it ended up like a bisquick mess lol. oh well, I'm sure it tastes awesome. I'll try again tomorrow

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I really like this bread and I have made it several times. But it seems like nobody has noticed that the reason it is so big is because it has so much yeast in it. I always use half the yeast as it's not very healthy to eat too much yeast, and it turns out great. It is obviosly not as big, but I let it rise at least 2 hours altogether. So my advise is to use half the yeast.

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I just made this bread and I used 4 cups whole wheat flour and 2 cups white flour.  I also threw in a cup of sunflower seeds into the batter.  It didn't trun into a big bread, but it was really tasty.  I have been eating large pieces of the bread since and I love it!  I think that I will use the rapid rise yeast next time.  Great and easy recipe!  I will try the cinnamon and raisins the next time.  Thanks for a great recipe!  It will be a permanent addition to my recipe book!

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Another great review! I never made bread before and my bf joked that I was a bad baker....well HA! Afterwards he was like wow so good can I have another slice.  I'll only make this on special occasions as it would be devoured very quickly. 

I halved the recipe and used ww bread flour and and some wheat gluten.  I can see adding other goodies in the future.  Really easy...I'm going to make this for parties to show off how healthy and unprocessed bread can be.

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Here's yet another variation:
1/2 tsp molasses added to the yeast mixture.
use regular 3 tbsp of brown sugar in the big bowl.
only 1/2 tsp of salt.

flour:
first mix:
2 cups dark rye
1/2 cup bulgar wheat
1/2 cup flax seed
then:
1 cup white flour
2 cups wheat bran

oil:
1/2 olive, 1/2 peanut.

Sesame seeds are wonderful as a topper to this one!

with this version, the dough will be rather sticky, so after the first rise you may need to kneed or stir in some more (1/2 cup or so) white flour for elasticity.

"Burger" buns can be made by rolling 2 tbsp of dough into a ball after the first rise.  allow it to rise again on a cookie sheet and then bake and they should be the right size for a veggie burger.

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I don't think this recipe needs one more person stating how great it is, so I will skip that part (I made it with pesto- EXCELLENT) and instead ask a question:

I'm planning on going to a 4 day outdoor festival and would like to bring this bread with me while I camp there.  Do you (the vegweb people) think it would be alright to slice up, wrap, and then take?  Like normal sliced bread?  We aren't allowed to bring knives into the camp site, but I don't want it going stale on me if I cut it up.

What to do?

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