Outrageously Easy BIG Bread
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
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.
SO HOW'D IT GO?
Hmm like the below commenter, I made this bread yesterday and it didn't rise well at all. It was very dense and tough. I did allow it to rise for 45 mins x 2 in a 40 degrees C oven, so it should have come out well. I used a mix of brown and gluten-free flour instead of white though so maybe that's why?
Just tried out this recipe for the first time. Followed it exactly (45 min each rise) using white baking flour. It turned out kinda heavy and doughy. If I let is rise longer would it be lighter/fluffier?
Delicious!
I made this bread this a.m. -- I used all white whole wheat flour, olive oil, 1 extra tablespoon of turbinado, and added about 2 tablespoons of ground flaxseed (I seem almost incapable of making something without adding this, lol). I actually mixed it up in my Kitchenaid mixer until it formed a big ball of dough, then I transferred it onto my floured kitchen counter and I did knead it for a few minutes until it was smooth. I put the dough back into the oiled bowl, covered it with a damp towel per the recipe, and let it sit for 2 hours (I cleaned, went for a long walk with the dog, time slipped away from me!). I followed the recipe for the rest of the process, except I had to cook it for longer than stated -- I think it might be my oven.
Thank you for the recipe! The bread is SO, SO delicious.
I currently have this bread on it's first rise in my cold oven. I usually make bread dough in my bread machine just so I don't have to knead, so this recipe is a bonus. I used agave syrup instead of turbinado, and I added a touch to my yeast proof too. I had to see how many teaspoons were in a yeast packet so I knew how much bulk yeast to use. I also added a little granulated garlic powder in with the salt since I am making this bread for sandwiches
I plan to make one round loaf and one typical square loaf. Oh, I also used unbleached bread flour. Next time I might do half white whole wheat and half bread flour and add a little vital wheat gluten.
This was my first time making yeast bread. This turned out really well. It was fluffy even though I let it rise three times instead of two.
so easy and tasty!
Oh my sweet sweet love for carbs...I made this and turned it into olive bread! I subbed olive oil, rosemary, olives, and a little olive brine. IT IS SO HEAVENLY! I brushed the tops with olive oil and on one loaf put some cracked sea salt and pepper...I do think for olive bread it needed a tiny bit more salt, but putting it on top was the perfect compromise--I was able to ensure it didn't get too salty and thus ruin the yummy perfection of this bread!
Oh my sweet sweet love for carbs...I made this and turned it into olive bread! I subbed olive oil, rosemary, olives, and a little olive brine. IT IS SO HEAVENLY! I brushed the tops with olive oil and on one loaf put some cracked sea salt and pepper...I do think for olive bread it needed a tiny bit more salt, but putting it on top was the perfect compromise--I was able to ensure it didn't get too salty and thus ruin the yummy perfection of this bread!
I make this break for my daughter. It is perfect for making french toast. I half the recipe. I use unbleached bread baking flour. Great recipe for her!
Great recipe! I've used it in the past with great results, and used it yesterday for the first time in a long time, it came out great. I used an insulated cookie sheet, so I needed to add more time and had trouble telling when it was ready, but it still came out great!
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