OUR DAILY BREAD IN A CROCK - WEEKLY MAKE AND BAKE RUSTIC BREAD
Make up a large batch of rustic artisanal bread dough, store it and then bake a loaf each day you need fresh bread, amazing but true! This is a hodge podge of old fashioned English and French rustic bread recipes; the bread dough is made up ahead of time and stored (in the old days) in an earthenware crock or bowl, with a lid. You tear a piece of the dough off as and when you want to bake a loaf of bread. Easy! I use this style of bread dough regularly in the B and B, so I can always have fresh bread or bread rolls on hand for breakfast. You can add other types of flour to the basic white batch, as long as the ratio remains the same - you can mix rye or wholewheat flour with the white, or add herbs, onions, seeds, fruit and other flavourings. The dough can be used as soon as the initial proving has finished, but it will keep in a cool place or a fridge for a week or two - I do not recommend longer than 2 weeks however. The dough can be used for free form bread loaves, in bread tins, as rolls or other shapes. I have kept this technique and recipe to myself for a while, but I have decided to share it on Zaar now, mainly as my daughter keeps asking for the basic dough recipe! I notice that this type of long-term or long-life bread dough has made a revival in a new book called "Artisan Bread in Five Minutes a Day"; this recipe however, is a very old technique and method, dough was always made up for the week and then kept in the cold room or pantry for daily baking. My grandmother who lived in a 600 year old cottage in Northern England, used to have a stone slab in the Pantry where she kept her crock and dough, I remember sticking my finger in it!! This amount makes about 4 to 5 loaves of bread, depending on the weight and shape of the bread that you bake.
Provided by French Tart
Categories Sourdough Breads
Time P14DT30m
Yield 4-5 Loaves of Bread
Number Of Ingredients 4
Steps:
- Pour the warm water into a large mixing bowl - the water should be tepid or hand warm - NOT too hot, as it will kill the yeast.
- Add the yeast to the water and then the salt, mix well.
- Add ALL the flour and mix thoroughly with a wooden spoon or a dough hook until all the ingredients are amalgamated - NO need to over knead.
- Leave the bread dough in the mixing bowl and cover loosely - I use a shower cap to cover my dough! (That is NOT used as a shower cap anymore, I hasten to add!).
- Allow to prove for 2 hours, or until doubled in size.
- The dough can now be stored in the fridge or you can use the dough to make a loaf of bread immediately.
- If baking a loaf of bread now, pre-heat the oven and place a baking sheet or pizza tray in there. Tear off a large ball, about the size of a small melon, and knead it for about 1 minute with floured hands and on a floured board, Shape it as desired (Rolls, Boule, Baguette or Bannette) or place it in a greased and floured loaf tin. Allow to prove and rise for a further 20 to 30 minutes. Slash the surface with a sharp serrated knife if you wish, see photos. You can add a glaze or special finish at this point.
- Bake at 225C/450F for 30 minutes or until well risen, brown and the loaf sounds hollow when it is tapped on the underside. (If you wish, you can add a bowl of boiling water as soon as you put the bread into the oven - this steams and bakes the loaf to give a good chewy texture and keeps the inside moist.).
- Remove the bread when baked and cool on a cooling rack. Serve warm with butter, cheese, jam, hams and cold cuts, or slice when cool for sandwiches. Also wonderful when toasted the next day.
- Store the excess dough in the mixing bowl, loosely covered, in the fridge or somewhere cool until needed - this will keep for 2 weeks, but I find it has all gone by 7 to 10 days! This amount of dough will make between 4 and 5 loaves of bread, depending on the shape and amount of dough you use.
Nutrition Facts : Calories 727.9, Fat 2.1, SaturatedFat 0.3, Sodium 1463.5, Carbohydrate 152.2, Fiber 5.8, Sugar 0.5, Protein 21.1
SLOW COOKER BREAD
Although this dough has no color, it is light and airy, like the soft inside of a loaf of French bread. The other surprising part is there's no need to let it rise. You can go directly from making the dough to baking with no waiting around. Magic.
Provided by Food Network Kitchen
Time 3h
Yield 1 loaf
Number Of Ingredients 5
Steps:
- Butter a 6-by-3-inch round pan and set aside.
- Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
- Transfer the dough to the prepared pan, transfer the pan to a 6- to 8-quart slow cooker and cover with the lid. Cook on high until the internal temperature of the bread registers 200 degrees F, about 2 hours. Let cool in the pan for 5 minutes, then turn out onto a rack and let cool completely.
SLOW COOKER BREAD
Bread made in the slow cooker actually turns out a decent loaf, and it's very easy because this is a no-knead recipe. It is also quick because it requires only one rise; the second rise happens in the slow cooker. Adding seeds or rolled oats not only adds flavor, it also makes it easier to release the bread from the slow cooker.
Provided by nch
Categories Bread Yeast Bread Recipes
Time 4h25m
Yield 10
Number Of Ingredients 7
Steps:
- Stir 1 cup water and yeast together in a small bowl until yeast is dissolved. Let sit until frothy or foamy, about 10 minutes.
- Mix flour and salt together in a plastic container with a tight-fitting lid. Add yeast mixture and stir with a wooden spoon until evenly combined and no traces of flour remain. Add 1 to 2 tablespoons water and stir again; dough should be tacky but not wet.
- Cover container with the lid. Let dough rise at room temperature for 1 hour.
- Set slow cooker to High. Cut a piece of parchment paper to line the bottom of your slow cooker.
- Dust a clean work surface with flour. Knead dough briefly with floured hands to get rid of any air pockets. Shape into a round or oval loaf depending on the shape of your slow cooker.
- Sprinkle some of the sesame seeds on the bottom of the slow cooker. Sprinkle remaining seeds generously all around the loaf. Place dough in the slow cooker and cover with the lid.
- Cook on High for 2 hours. Lift the lid a couple of times during cooking to release the steam. An instant-read thermometer inserted deep into the loaf should read between 200 and 210 degrees F (93 to 99 degrees C). The surface of the bread should be dry and no longer spongy. Remove the loaf and tap the bottom; it should sound hollow.
- Remove loaf from the slow cooker. Transfer to a wire rack and let cool completely before cutting, at least 1 hour.
Nutrition Facts : Calories 130.7 calories, Carbohydrate 22.8 g, Fat 2.3 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 0.3 g, Sodium 350.9 mg, Sugar 0.1 g
EFFORTLESS RUSTIC BREAD
This is the easiest recipe for rustic bread I've ever seen. Luckily it is also the yummiest. Feel free to halve the recipe if you only want one loaf, but beware: it's so addictive you may wish you'd just baked both loaves.
Provided by amyw
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 6h15m
Yield 20
Number Of Ingredients 5
Steps:
- Mix water, yeast, and salt together in a large bowl until mixture becomes foamy, about 10 minutes. Stir flour into yeast mixture until well incorporated. The dough will be loose and look wet. Cover bowl loosely with a damp towel and let sit for about 5 hours.
- Shape dough into 2 loaves using damp hands. Place loaves on a cornmeal-dusted work surface and score the tops a few times with a sharp knife. Allow loaves to double in size, 30 to 60 minutes.
- Preheat oven to 425 degrees F (220 degrees C). Place loaves on a baking sheet.
- Bake in the preheated oven, spraying the surface of the dough occasionally with water, until golden brown, about 20 minutes.
Nutrition Facts : Calories 161.6 calories, Carbohydrate 33.7 g, Fat 0.5 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 0.1 g, Sodium 526.6 mg, Sugar 0.1 g
More about "our daily bread in a crock weekly make and bake rustic bread recipes"
SLOW COOKER BREAD - JO COOKS
From jocooks.com
4.5/5 (171)Calories 162 per servingCategory Bread, Side Dish
- Preheat: Turn the slow cooker on high and allow it to preheat. Line the slow cooker with parchment paper; close the lid.
- In the mixer: Add the water, yeast, and sugar and let the mixture rest for about 10 minutes until the yeast activates - you'll notice it starting to rise in the mixer bowl. Next, add the salt, flour, and parmesan cheese and mix with the dough hook until well incorporated. You will know it's ready when the sides of your bowl are clean.
- Knead the dough: Transfer the ball of dough to a lightly floured surface and knead only a few times until it is smooth. Finally, form the dough into a ball and place it into the preheated slow cooker; close the lid.
SLOW SUNDAY ~ BAKING BREAD FEATURING OUR …
From lavenderandlovage.com
Estimated Reading Time 5 mins
OUR DAILY BREAD IN A CROCK - WEEKLY MAKE AND BAKE …
From pinterest.com.au
OUR DAILY BREAD IN A CROCK - WEEKLY MAKE AND BAKE …
From pinterest.com
OUR DAILY BREAD IN A CROCK – WEEKLY MAKE AND… – …
From recipefuel.com
OUR DAILY BREAD IN A CROCK - WEEKLY MAKE AND BAKE …
From pinterest.com
DAILY BREAD RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
OUR DAILY BREAD DEVOTIONAL - OUR DAILY BREAD MINISTRIES …
From ourdailybread.ca
HOME - OUR DAILY BREAD MINISTRIES CANADA
From ourdailybread.ca
OUR DAILY BREAD IN A CROCK - WEEKLY MAKE AND BAKE …
From pinterest.com
OUR DAILY BREAD IN A CROCK - WEEKLY MAKE AND BAKE …
From pinterest.ca
OUR DAILY BREAD IN A CROCK WEEKLY MAKE AND BAKE RUSTIC …
From wikifoodhub.com
SLOW SUNDAY ~ BAKING BREAD FEATURING OUR DAILY BREAD IN …
From pinterest.com
OUR DAILY BREAD IN A CROCK - WEEKLY MAKE AND BAKE …
From pinterest.com
RUSTIC BREAD: EASY 3-HOUR HOMEMADE BREAD - BAKE IT …
From bakeitwithlove.com
HOW TO MAKE BREAD IN THE SLOW COOKER - KITCHN
From thekitchn.com
A SIMPLE, RUSTIC LOAF RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
WEEKLY MAKE AND BAKE RUSTIC BREAD - LAVENDER AND LOVAGE
From lavenderandlovage.com
You'll also love