You are here

Member since April 2003
0
4.64179

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?

everyone is right. this was amazing! thanks for the great recipe. definitely a keeper. i made a homemade butternut squash soup with it and it was one of the best dinners ever. ;)b

0 likes

This recipe is very easy to make and quite forgiving.  It is best consumed immediately in the form of rolls because it gets dry very quickly.  It is also quite bland unless you add some herbs or seeds to it.  My rolls with chives made from this recipe were a big hit at Thanksgiving.  Thanks!

0 likes

Yummy!

It stuck like mad to my dark cookie sheet, but popped right off of my light one. Maybe that's because the dark one has a permanent layer of "sticky" at this point... Anyway, I made a batch of this to turn into Thanksgiving stuffing with half whole wheat flour and half white bread flour. I can't believe how easy it was. I've always kneaded dough forever (or used my kitchenaid dough hook), but this turned out fine with absolutely minimal kneading. Cool!

0 likes

Hi does anyone know if you can use unbleached white flour in this recipe? :o

Yes, you can.  That's what most bread it made from.  I usually make bread using mostly whole wheat & some unbleached.  All unbleached will be fine, but will have much less fiber.

0 likes

Hi does anyone know if you can use unbleached white flour in this recipe? :o

0 likes

I love this recipe and have used it for years now.  Thank you for everyone who has made suggestions along the way, and for the original recipe.  When I stopped using sugar a few years ago, I eliminated that ingredient and it still comes out wonderful!  I usually make it into flat rounds (almost like Naan) so that I can easily slip them in the toaster in the mornings.  I also use the dough to make my own outstanding pizza.  I bake it (the bread and the pizza) on my pizza stone and it is always amazing. 

I have never tried this without kneeding the dough.  I realize the original post says it is not necassry, yet have never taken the chance.  Has anyone else made the bread without kneeding, and if so, what was the end result?

0 likes

This is a great bread recipe.  I made it with whole wheat flour substituting 3 Tbs agave for the sugar and adding some wheat glutten.  It turned out wonderful and I ate 1/2 loaf hot out of the oven all by myself.

0 likes

I've made this recipe 4 times now, and the bread seems to only taste good on its own. With sandwiches it just isn't satisfying...

0 likes

I've made this twice now and both times it didn't rise in the oven, but it rises in the bowl and pans.  I followed the recipe meticulousy but it still doesn't rise.  Please help because I love the taste and concept, it's just not big bread, it's flat bread =(

0 likes

OK...what am I doing wrong?  When i split it into 2 loaves, it rises some, but it doesn't fill the loaf pan.  I am grinding my own flour....is that the problem?  Do I need to make adjustments?  :-\

0 likes

Pages

Log in or register to post comments