AWESOME HOMEMADE CRUSTY BREAD (BREAD MACHINE)
Found this recipe on the internet and made it last night for dinner. It is the best bread I have made since I got my bread machine. Crusty, light inside and absolutely delicious!
Provided by Marie
Categories Yeast Breads
Time 10m
Yield 1 1/2 lb loaf
Number Of Ingredients 6
Steps:
- Place ingredients in bread machine in the order according to the manufacturer's directions.
- Use the regular bread cycle.
EASY CRUSTY BREAD
The most delicious bread recipe I have tried. It is easy to make and requires very little effort and delivers a crusty, delicious loaf every time.
Provided by Alida Ryder
Categories Bread
Time 2h25m
Number Of Ingredients 5
Steps:
- In the bowl of a stand mixer, combine the water, sugar and yeast. Allow to stand for 5 minutes until foamy.
- Add the flour and salt then knead with the dough hook for 5 minutes.
- The dough will be slightly sticky but shouldn't be wet. If it is, add 1-2 tbsp flour and knead in.
- Bring the dough together into a ball with your hand. Dust over 1-2 tbsp flour (you want it to be well covered).
- Cover the bowl with a damp tea towel and allow the dough to rise for 1 hour until doubled in size. Leaving the dough in a warm spot will aid the rising.
- Preheat the oven to 180°C/350°F. Place a pot (dutch oven) with a lid into the oven to preheat.
- When the dough has proved, turn it out onto a floured surface. Fold the edges into the center of the dough then place into a floured bowl, seam side down. Dust over more flour.
- Cover with the tea towel and allow to rise for another 30 minutes.
- Carefully remove the pot from the oven and remove the lid. Transfer the dough to the pot and cover with the lid.
- Place in the oven and allow to bake for 30 minutes.
- Remove the lid and bake for another 10-15 minutes until the bread is golden brown.
- Remove the bread from the oven and allow to cool on a wire rack for 20-30 minutes (or until it has cooled to room temperature) before slicing and serving.
Nutrition Facts : Calories 186 kcal, Carbohydrate 34 g, Protein 7 g, Fat 2 g, SaturatedFat 1 g, Sodium 293 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving
CRUSTY HOMEMADE BREAD
Crackling homemade bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. -Megumi Garcia, Milwaukee, Wisconsin
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 pieces).
Number Of Ingredients 5
Steps:
- In a large bowl, dissolve yeast in warm water. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour., Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Grease the bottom of a disposable foil roasting pan with sides at least 4 in. high; dust pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.
Nutrition Facts : Calories 105 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
SIMPLE CRUSTY BREAD
We thought we'd landed upon the simplest yeast bread recipe in 2007, when Mark Bittman wrote about the no-knead approach of Jim Lahey, owner of Sullivan Street Bakery. It quickly became (and remains) one of our most popular recipes because it made bakery-quality bread a real possibility for home cooks. But then we heard about Jeff Hertzberg, a physician from Minneapolis, who devised a streamlined technique for a crusty loaf of bread. Mix flour, salt, yeast and water. Let it sit a bit, refrigerate it, take some out and let it rise, then bake it. The crusty, full-flavored loaf that results may be the world's easiest yeast bread.
Provided by Nick Fox
Categories breads, side dish
Time 3h45m
Yield 4 loaves
Number Of Ingredients 4
Steps:
- In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).
- Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.
- Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.
- Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.
AWESOME HOMEMADE CRUSTY BREAD (ABM)
This recipe was posted by Marie on Food.com. It was originally a 1 1/2 lb. loaf and I adjusted it to a 2 pound loaf. This is my favorite bread to make. Very easy and the ingredients are very simple with no eggs or dairy products. The flavor is excellent and reminds me of French Bread. Good for toast and sandwiches. Will...
Provided by Patricia J.
Categories Other Breads
Time 35m
Number Of Ingredients 6
Steps:
- 1. Place ingredients in your bread machine according to directions.
- 2. You can either bake it in your bread machine or set it on your dough cycle.
- 3. If you use your dough cycle (which I prefer), remove your dough from the ABM and place on a lightly floured board.
- 4. Knead the bread a few times to remove the air bubbles and then form the dough into a loaf. Place the loaf in a 9x5-inch bread pan that has been sprayed with Wilton Bake Easy (or use a similar baking spray). Let rise till doubled in size (this won't take very long so watch closely).
- 5. Bake in a preheated 350 degree oven for approximately 35 minutes (you should have a hollow sound when you tap your bread).
- 6. Remove from the oven and let cool in pan for 10 minutes. Then remove from the pan and finish cooling on a wire rack. Slice and enjoy.
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