COUNTRY LOAF
Serve your family with this delicious baked loaf sprinkled with cheese and olives made with Gold Medal® Better for Bread™ bread flour.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 4h5m
Yield 32
Number Of Ingredients 6
Steps:
- Mix 2 cups of the flour, the sugar and yeast in large bowl. Add warm water. Beat with wire whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap and let stand about 1 hour until bubbly.
- Stir in oil and salt. Stir in enough remaining flour, 1/2 cup at a time, until a soft, smooth dough forms. Place dough on lightly floured surface. Knead about 10 minutes, adding flour as necessary to keep dough from sticking, until dough is smooth and springy.
- Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
- Grease uninsulated cookie sheet with shortening. Place dough on lightly floured surface. Gently shape into an even, round ball, without releasing all of the bubbles in the dough. Stretch sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Spray loaf with cool water. Cover loosely with plastic wrap and let rise in warm place 45 to 60 minutes or until almost double.
- Place square pan, 8x8x2 or 9x9x2 inches, on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 425°.
- Spray loaf with cool water; sprinkle lightly with flour. Carefully cut three 1/4-inch- deep slashes on top of loaf with sharp serrated knife.
- Bake 35 to 40 minutes or until loaf is deep golden brown with crisp crust and sounds hollow when tapped. Remove from cookie sheet to wire rack; cool.
Nutrition Facts : Calories 80, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 150 mg
COUNTRY LOAF
Fill the house with the aroma of freshly baked bread with this delicious artisan-style loaf
Provided by Emma Lewis
Categories Side dish, Snack
Time P1D
Yield Cuts into 10 slices
Number Of Ingredients 7
Steps:
- First, make the starter. Tip the flour and yeast into a bowl. Pour over 200ml warm water, use a wooden spoon to mix together, then cover the bowl with a piece of oiled cling film. Leave in the fridge overnight, after which the dough should look fairly frothy and bubbly, with a sweet yeasty smell.
- Now make the bread. Tip the flour into a bowl along with the yeast and salt. Pour 150ml warm water and the yogurt into the starter mixture, stir until well combined, then pour this into the bowl with the flour. Use a spoon to bring the mixture together into a ball - this will take a couple of mins as the flour needs to absorb the water. Add another 50ml water if the dough feels tight.
- Tip out the dough onto a surface lightly dusted with flour. Push down and away, using the heel of your hand to stretch out the dough, then fold the outside edge back over itself to make a ball again. Twist the dough round a bit and start again. Keep kneading like this for about 10 mins, depending on how vigorous you are. When it's ready, the dough should feel slightly springy when touched and have a smooth surface when shaped into a ball. Alternatively, you can knead the dough for about 5 mins in a table-top mixer or food processor with a dough attachment.
- Lightly oil a large bowl and place the dough inside. Oil a piece of cling film, lay this loosely over the top, then leave in a warm, draught-free place until nearly trebled in size - this can take from 45 mins to about 1½ hrs. Remove the cling film and punch down the airy dough with your hand. Tip out onto your floured surface, knead a couple of times until smooth and the air has been knocked out, then lightly oil a large baking sheet. Shape the dough into a round ball and place on the sheet. Re-cover with the oiled piece of cling film and leave until doubled in size, about 1 hr.
- Heat oven to 230C/210C fan/gas 8. Place a roasting tin on the bottom shelf of the oven and carefully half-fill with boiling water from the kettle. Leave in the oven for 10 mins so it gets steamy. If your dough has spread, gently tuck the ends under to make a neat ball, then use a sharp knife to make a few slashes across the bread before lightly dusting with flour. Place the baking sheet on the top shelf of the oven and bake for 20 mins. Turn the heat down to 220C/200C fan/ gas 7, bake for 25 mins more, then take out of the oven. Tap the bottom of the loaf - it should sound hollow. Return to the oven for another 10 mins if not. Leave to cool on a wire rack. Great with a bowl of soup, as a chunky sandwich or, best of all, lightly toasted with some butter and jam.
Nutrition Facts : Calories 265 calories, Fat 2 grams fat, Carbohydrate 56 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.02 milligram of sodium
RUSTIC COUNTRY LOAF
After reading the posts in the Eastern European Forum and having my mouth water all day I went to the library. Being Polish I looked for any polish cookbooks I could find. There were not many on the shelf but found The New Polish Cuisine by Chef Michael J. Baruch. Now I can add even more recipes to my Polish cookbook here on zaar!! Thank you so much for creating the Eastern European Forum!!!
Provided by lauralie41
Categories Yeast Breads
Time 3h5m
Yield 1 plump loaf
Number Of Ingredients 6
Steps:
- Line one heavy sheet pan with parchment and dust with cornmeal.
- Dissolve the yeast in 1/3 cup of warm (100-110 F) water and sugar. Allow to rise for 10 minutes.
- Combine all the dry ingredients in a large mixing bowl and stir with wooden spoon to combine. Make a well in the center and slowly add warm water, and yeast mixture. With a heavy wooden spoon, stir mixture until it forms a sticky dough that clings to spoon.
- Using clean, floured hands remove dough from spoon and bowl and place on lightly floured work surface. With both hands knead dough until it is slightly smooth. If dough still remains sticky add a little flour and mix inches Form the dough into a ball and put it back in mixing bowl. Cover with a kitchen towel, let rise in warm place for about one hour or until dough doubles in size.
- When dough has doubled in size, punch it down and return dough to bowl for an additional half hour to rise.
- After the half hour remove the dough and punch it down again. Knead slightly and form back into a ball tucking ends underneath. Place dough on parchment lined sheet pan, cover with kitchen towel, let rise again for 30 to 40 minutes until almost doubled in size.
- While dough is rising, preheat over to 425 degrees.
- When dough has risen, lightly dust with flour and place dough on middle rack in hot oven. Bake for 25 to 30 minutes or until bread is a deep golden brown. Remove loaf and place on rack to cool.
Nutrition Facts : Calories 1805.5, Fat 7.4, SaturatedFat 1.2, Sodium 2931.3, Carbohydrate 376.6, Fiber 25.7, Sugar 1.5, Protein 58.6
COUNTRY MEATLOAF
This meatloaf recipe has been in my 3-ring binder of recipes clipped and pasted from magazines for a long time. I think it may originally have been from Good Housekeeping magazine. Anyway, it's one of the best meatloafs I've ever had and I'm posting it on Zaar for safekeeping!Leftovers make GREAT meatloaf sandwiches!
Provided by Leslie in Texas
Categories Meat
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- In medium frying pan over medium heat, saute onion and celery until tender, about 10 minutes, stirring occasionally.
- Into large bowl, tear bread into small pieces.
- Add onion mixture, ground beef, carrot,salt,pepper,egg, and 1/2 of tomato sauce and mix well with a spoon.
- Turn mixture into a meatloaf pan( I use one with an insert that lets any grease drip to the bottom of the pan) and shape into a loaf.
- If not using a meatloaf pan, in a 12" by 8" baking dish, shape mixture into a 8" by 4" loaf.
- In a small bowl, mix the brown sugar, vinegar, mustard, and remaining tomato sauce.
- Spoon mixture evenly over meatloaf in pan.
- Bake at 350 degrees for 1 1/2 hours.
- Serve meatloaf warm or cover and refrigerate to serve cold later.
Nutrition Facts : Calories 275.8, Fat 14.1, SaturatedFat 5.1, Cholesterol 100.2, Sodium 620.2, Carbohydrate 11.1, Fiber 1.2, Sugar 4.4, Protein 24.9
COUNTRY MEAT LOAF
This meat loaf has a comforting combination of three meats and is held together uniquely with corn bread stuffing.-Jim Hopkins, Whittier, California
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat eggs. Add soup, pepper and stuffing mix. Combine beef, veal and pork; crumble over egg mixture and mix well. , Press into a 9x5-in. loaf pan. Bake at 350° for 1-1/2 hours or until no pink remains and a thermometer reads 160°. Drain.
Nutrition Facts : Calories 355 calories, Fat 17g fat (6g saturated fat), Cholesterol 138mg cholesterol, Sodium 741mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 28g protein.
TARTINE'S COUNTRY BREAD
The country bread from Tartine Bakery in San Francisco has reached cult status among passionate bakers, and deservedly so. Based on traditional principles, Mr. Robertson has developed a way to get a tangy, open crumb encased in a blistered, rugged crust in a home kitchen, from a starter you create yourself. It is a bit of project - from start to finish, it takes about two weeks - but well worth the effort. (If you already have active starter ready to go, then the process shortens to two days.) So know that you have to be patient, and that the nature of bread baking at home is unpredictable. The level of activity of your starter, the humidity in your kitchen, the temperature during the rises, the time you allow for each step - all of these elements affect the bread and any change can impact your final loaf. But that final loaf is a wonder, the holy grail for the serious home baker.
Provided by The New York Times
Categories breakfast, brunch, dinner, lunch, breads, project, appetizer, side dish
Time P1DT12h
Yield 2 loaves
Number Of Ingredients 7
Steps:
- Make the starter: Combine 1,000 grams white-bread flour with 1,000 grams whole-wheat flour. Put 100 grams of warm water (about 80 degrees) in a small jar or container and add 100 grams of the flour mix. Use your fingers to mix until thoroughly combined and the mixture is the consistency of thick batter. Cover with a towel and let sit at room temperature until mixture begins to bubble and puff, 2 to 3 days.
- When starter begins to show signs of activity, begin regular feedings. Keep the starter at room temperature, and at the same time each day discard 80 percent of the starter and feed remaining starter with equal parts warm water and white-wheat flour mix (50 grams of each is fine). When starter begins to rise and fall predictably and takes on a slightly sour smell, it's ready; this should take about 1 week.(Reserve remaining flour mix for leaven.)
- Make the leaven: The night before baking, discard all but 1 tablespoon of the mature starter. Mix the remaining starter with 200 grams of warm water and stir with your hand to disperse. Add 200 grams of the white-wheat flour mix and combine well. Cover with a towel and let rest at room temperature for 12 hours or until aerated and puffed in appearance. To test for readiness, drop a tablespoon of leaven into a bowl of room-temperature water; if it floats it's ready to use. If it doesn't, allow more time to ferment.
- Make the dough: In a large bowl, combine 200 grams of leaven with 700 grams of warm water and stir to disperse. (Reserve remaining leaven for future loaves; see note below.)
- Add 900 grams of white-bread flour and 100 grams of whole-wheat flour to bowl and use your hands to mix until no traces of dry flour remain. The dough will be sticky and ragged. Cover bowl with a towel and let dough rest for 25 to 40 minutes at room temperature.
- Add 20 grams fine sea salt and 50 grams warm water. Use hands to integrate salt and water into dough thoroughly. The dough will begin to pull apart, but continue mixing; it will come back together.
- Cover dough with a towel and transfer to a warm environment, 75 to 80 degrees ideally (like near a window in a sunny room, or inside a turned-off oven). Let dough rise for 30 minutes. Fold dough by dipping hand in water, taking hold of the underside of the dough at one quadrant and stretching it up over the rest of the dough. Repeat this action 3 more times, rotating bowl a quarter turn for each fold. Do this every half-hour for 2 1/2 hours more (3 hours total). The dough should be billowy and increase in volume 20 to 30 percent. If not, continue to let rise and fold for up to an hour more.
- Transfer dough to a work surface and dust top with flour. Use a dough scraper to cut dough into 2 equal pieces and flip them over so floured sides are face down. Fold the cut side of each piece up onto itself so the flour on the surface remains entirely on the outside of the loaf; this will become the crust. Work dough into taut rounds. Place the dough rounds on a work surface, cover with a towel, and let rest 30 minutes.
- Mix 100 grams whole-wheat flour and 100 grams rice flours. Line two 10- to 12-inch bread-proofing baskets or mixing bowls with towels. Use some of the flour mixture to generously flour towels (reserve remaining mixture).
- Dust rounds with whole-wheat flour. Use a dough scraper to flip them over onto a work surface so floured sides are facing down. Take one round, and starting at the side closest to you, pull the bottom 2 corners of the dough down toward you, then fold them up into the middle third of the dough. Repeat this action on the right and left sides, pulling the edges out and folding them in over the center. Finally, lift the top corners up and fold down over previous folds. (Imagine folding a piece of paper in on itself from all 4 sides.) Roll dough over so the folded side becomes the bottom of the loaf. Shape into a smooth, taut ball. Repeat with other round.
- Transfer rounds, seam-side up, to prepared baskets. Cover with a towel and return dough to the 75- to 80-degree environment for 3 to 4 hours. (Or let dough rise for 10 to 12 hours in the refrigerator. Bring back to room temperature before baking.)
- About 30 minutes before baking, place a Dutch oven or lidded cast-iron pot in the oven and heat it to 500 degrees. Dust tops of dough, still in their baskets, with whole-wheat/rice-flour mixture. Very carefully remove heated pot from oven and gently turn 1 loaf into pan seam-side down. Use a lame (a baker's blade) or razor blade to score the top of the bread a few times to allow for expansion, cover and transfer to oven. Reduce temperature to 450 degrees and cook for 20 minutes. Carefully remove lid (steam may release) and cook for 20 more minutes or until crust is a rich, golden brown color.
- Transfer bread to a wire rack to cool for at least 15 minutes before slicing. The bottom of the loaf should sound hollow when tapped. Increase oven temperature to 500 degrees, clean out pot and repeat this process with the second loaf.
Nutrition Facts : @context http, Calories 417, UnsaturatedFat 1 gram, Carbohydrate 86 grams, Fat 2 grams, Fiber 8 grams, Protein 15 grams, SaturatedFat 0 grams, Sodium 274 milligrams, Sugar 0 grams
More about "country loaf recipes"
FRENCH-STYLE COUNTRY BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (425)Calories 140 per servingTotal Time 4 hrs 37 mins
- To make the starter: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
THE BEST HOMEMADE ARTISAN BREAD RECIPE - CHEF BILLY PARISI
From billyparisi.com
Ratings 38Total Time 5 hrs 30 minsCategory Appetizer, SideCalories 669 per serving
- In a large bowl combine with your hands the flours and water until completely mixed together. Let rest for 10 minutes.
- Next, sprinkle the salt and yeast overtop and mix it into the dough by pinching, stretching and folding the dough over for 4 to 5 minutes.
- Cover and rest the dough in a warm dark place for 15 to 20 minutes before folding the dough over for 2 minutes.
- Cover and rest for 45 to 60 minutes and then fold the dough over for 2 minutes. The dough may need a few more folds if the gluten is not strengthening.
MOMMA'S MEATLOAF (+VIDEO) - THE COUNTRY COOK
From thecountrycook.net
SOURDOUGH COUNTRY LOAF BREAD RECIPE - LITTLE SPOON FARM
From littlespoonfarm.com
CRUSTY COUNTRY LOAF | WILLIAMS SONOMA
From williams-sonoma.com
COUNTRY STYLE MEATLOAF RECIPE - CHEF BILLY PARISI
From billyparisi.com
OLD-FASHIONED MEATLOAF RECIPE - SOUTHERN LIVING
From southernliving.com
SHAPED COUNTRY STYLE MEATLOAF RECIPE - THE SPRUCE EATS
From thespruceeats.com
SAME-DAY COUNTRY LOAF - LION'S BREAD
From lionsbread.com
COOKS COUNTRY MEATLOAF - BIGOVEN.COM
From bigoven.com
A RECIPE FOR CREME BRULEE FRENCH TOAST | KARE11.COM
From kare11.com
BEST GROUND BEEF RECIPES - EASY DINNER IDEAS WITH ... - COUNTRY …
From countryliving.com
OLD-FASHIONED SOUTHERN MEATLOAF RECIPE - THE SPRUCE EATS
From thespruceeats.com
TARTINE SOURDOUGH COUNTRY LOAF BREAD RECIPE - THE PERFECT LOAF
From theperfectloaf.com
IT’S TIME TO GRAB COSTCO’S LEMON-BLUEBERRY LOAF FOR SPRING
From tasteofhome.com
COUNTRY MEATLOAF – KEVIN LEE JACOBS
From agardenforthehouse.com
SHOKUPAN (JAPANESE WHITE BREAD) | COOK'S ILLUSTRATED RECIPE
From americastestkitchen.com
CARROT CAKE LOAF - THE COUNTRY COOK
From thecountrycook.net
TRADITIONAL MEAT LOAF RECIPE - COUNTRY LIVING
From countryliving.com
PYREX VS. PYREX: WHICH IS SAFER? - SIMPLYRECIPES.COM
From simplyrecipes.com
You'll also love