BIG BATCH HOMEMADE BREAD
"WE BAKED at least two batches of bread each week for our family of six. We also spent hours (or so it seemed) churning the butter to spread on it, which we especially loved to do while it was still warm. Fried chicken never tasted quite as good without homemade bread-and-butter sandwiches."
Provided by Taste of Home
Time 50m
Yield 4 loaves.
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve yeast in water. Add sugar, salt and oil; stir until dissolved. Add half the flour; beat until smooth. Stir in enough remaining flour to form a soft dough that cleans the bowl. Turn onto a floured surface. Knead 8-10 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and allow to rise in a warm place until doubled, about 1-1/2 hours. Punch dough down. Cover and let rise again for 30 minutes., Divide dough into four parts and shape into loaves. Place in four greased 9x5-in. loaf pan. Cover and let rise in a warm place until doubled, about 30-45 minutes. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans and allow to cool on wire racks. ,
Nutrition Facts : Calories 93 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 70mg sodium, Carbohydrate 18g carbohydrate, Fiber 3g protein. Diabetic Exchanges
NO-KNEAD BIG BUBBLE FOCACCIA
I was very excited to try this high-hydration focaccia, which simply means the dough has a lot of water. In fact, this has the highest amount of water used than any other Food Wishes dough. It holds big bubbles in the baked dough and because of the long fermentation time, has a far superior flavor.
Provided by Chef John
Categories Yeast Bread
Time 17h55m
Yield 12
Number Of Ingredients 8
Steps:
- Stir yeast into bread flour in a bowl. Add salt, followed by 4 teaspoons oil, and water. Stir with a spoon until a wet, sticky dough forms.
- Cover and let sit at room temperature for 12 to 14 hours.
- Uncover dough and transfer to an oiled work surface. Using oiled hands, press and push the dough into a rectangle, 16x12 inches in size. Fold dough into thirds horizontally; fold vertically into thirds. Transfer smooth side up into a generously oiled pan.
- Cover the pan with plastic wrap and let rest until almost doubled in size, for 1 hour.
- Using oiled hands, fold once more into thirds horizontally, then into thirds vertically to develop gluten structure. Flip dough, smooth side up, on the pan; cover with plastic wrap and let rest for 1 hour more.
- Unwrap and stretch and fold dough once more in each direction using oiled hands.
- Transfer, smooth side up, into a generously oiled metal baking pan. Lightly drizzle with additional olive oil and stretch to fit the pan. Cover and let rest for 2 hours.
- Preheat the oven to 425 degrees F (220 degrees C)
- Unwrap and poke holes in the top of the dough using oiled fingers if desired for the traditional focaccia look. Scatter over rosemary and flaky sea salt.
- Bake in the center of the preheated oven until browned, about 30 minutes. Let cool in the pan for 10 minutes; transfer to a wire rack and let cool to room temperature, about 30 minutes. Slice and serve.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 28.3 g, Fat 2.2 g, Fiber 1 g, Protein 4.7 g, SaturatedFat 0.3 g, Sodium 761.9 mg
GOTTA-HAVE-IT GARLIC BREAD
Provided by Aaron McCargo Jr.
Categories side-dish
Time 14m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler.
- In a small bowl, mix together all ingredients until well combined. Cut the French loaf in half, lengthwise, and spread the butter mixture liberally on each half. Arrange on a sheet tray and broil until browned and toasty, about 3 to 4 minutes. Remove from the oven, slice and serve.
OUTRAGEOUSLY EASY BIG BREAD
This no knead handmade bread is not only easy to make, but also vegan! It's gained popularity on food blogs, and now you can try it too. I originally saw it published on vegweb by a user submission.
Provided by Nourished Homestead
Categories Yeast Breads
Time 3h30m
Yield 2 loaves
Number Of Ingredients 8
Steps:
- This recipe can be halved to make one loaf.
- Combine yeast and warm water in a small bowl without stirring, set aside.
- Sir together hot water, sugar and salt in a mixing bowl until dissolved. Add first 3 cups of flour and mix.
- Pour oil and yeast into bowl. Add remaining 3 cups of flour and mix well. Cover the bowl with towel and set aside to rise for at least 45 minutes.
- On a lightly floured surface, divide the dough into half. Shape into loaf and place on ungreased cookie sheet. Cover the dough with a towel and set aside to rise again for at least 45 minutes.
- Bake in a 375 degree oven for 23 minutes.
More about "bog bread recipes"
4-INGREDIENT HOMEMADE BREAD RECIPE - SALLY'S BAKING …
From sallysbakingaddiction.com
4.9/5 Category Bread
- In a large un-greased mixing bowl, whisk the flour, yeast, and salt together. Pour in the cool water and gently mix together with a rubber spatula or wooden spoon. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands (as I do in the video tutorial above) to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can.
- Cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (honestly any normal room temperature is fine!). Allow to rise for 2-3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.
- You can continue with step 4 immediately, but for absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. Place covered dough in the refrigerator for 12 hours – 3 days. I usually let it rest in the refrigerator for about 18 hours. The dough will puff up during this time, but may begin to deflate after 2 days. That’s fine and normal– nothing to worry about.
- Lightly dust a large nonstick baking sheet (with or without rims and make sure it’s nonstick) with flour and/or cornmeal. Turn the cold dough out onto a floured work surface. Using a sharp knife or bench scraper, cut dough in half. Some air bubbles will deflate as you work with it. Place dough halves on prepared baking sheet. Using floured hands, shape into 2 long loaves about 9×3 inches each (doesn’t have to be exact) about 3 inches apart. Loosely cover and allow to rest for 45 minutes. You will bake the dough on this prepared baking sheet. See recipe note if you want to use a pizza stone.
OUR FAVORITE BIG-BATCH SANDWICH BREAD RECIPE - KING …
From kingarthurbaking.com
4.9/5 (30)Calories 90 per servingTotal Time 3 hrs 5 mins
- To mix the dough by hand: Combine water, milk, and the fat of your choice in a saucepan and heat until lukewarm.
- Pour the warm liquids into the mixing bowl, and add honey or sugar, salt, yeast, and 2 cups of the flour.
- Beat 2 minutes vigorously by hand. Gradually stir in enough flour to make a dough that cleanly pulls away from the sides of the bowl., To knead the dough: Fold the far edge of the dough back over on itself toward you.
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