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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
Recipe Category: 


:D This is SUCH a great recipe.  I changed one or two things, using olive oil and wholemeal flower instead but still everything went exactly as the recipe said - exactly 23 minutes!

Perfect, perfect bread.

Thanks a million  :-*


It was so easy and so good!!! I added cinnamon and sugar to some of it and cooked it in a muffin tin. Everyone liked it, vegan and nonvegan!!


Halved the recipe, and substituted shortening for oil. I then put the whole mess in my breadmaker. When I used the sugar, I found that during the final rise, the bread would get too big, and hit the top of the breadmaker, making a mess. So I left out the sugar entirely, and it worked perfectly. When I used shortening instead of oil (not melted, just stirred in and whatnot), the bread came out still better than ever before. It was chewy and light, and tasted exactly like the white bread I had as a kid.


Did anyone make these in muffin tins as rolls instead of a loaf?
If you did I was wondering how long you cooked them for. I'll look through the recipe again to try and find the answer.


I LOVE LOVE LOVE this reipe and my omnivorous friends adore my bread.

I've made soso many batches, firsta  gluten wheat free one, odd flour misture though  :-[
then I made a couple loaves with three-five habenero peppers and three jalepenos..this was a HUGE hit
my other set was with two chili peppers, yellow pepper and half of a jalepeno...this was good too but I liked the spicey one most...

def brightened my friend's day when I gave him fresh baked hot spicey bread...can'twait to make tons of loaves come Thanksgiving....sosos good and yummy*!~ :D


I made this last night with carrot potato soup and it was so good however my dough did not rise very well!! The bread came out flat. It did not however compromise the taste. I wonder if the water I added the yeast to was to warm. Regardless I am so anxiuos to try again!!


I made this bread two nights ago with 1/2 whole wheat and 1/2 white flour.  My didn't rise that big but my house is really cold.  It did make some really good sandwiches though.  Next time I will add some herbs or garlic or sundried tomatoes for more flavor.


Okay, I have to give my own amazing review, too.  The first time I tried it out, I used whole-wheat flour and didn't knead it, and it turned out too dense.  Yesterday I tried again with unbleached white flour, and I kneaded it for a couple minutes after the first rise... yummmm....  I baked one loaf on a sheet pan and one in a bread pan, and used it this morning for a veggie burger.  It was great!


when i saw all the reviews of this recipe i just had to try it. and WOW, i can see why everybody loves it so much. it's incredibly easy and sooo good.  i added fresh rosemary, garlic powder and onion powder to mine.  everyone who tried it was amazed it was homemade.  yum!


This was wonderful! It makes great toast (with muscadine jelly) and peanutbutter and jelly sandwiches (crunchy peanutbutter and blackberry jam).

I used whole wheat flour instead of white, and it turned out  just fine. I made three loaves: two smaller ones to give away and a huge one to keep at home (which, after three days, I've eaten almost half of).



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