Bake In Oozy Bread Recipes

THE SOFTEST, FLUFFIEST HOMEMADE WHITE BREAD YOU CAN MAKE

Steps:

• In your mixing bowl, add the packets of yeast and a 1/2 cup of warm water. Stir to mix. Let the yeast activate in the water for 5 minutes. Add the other 2-1/2 cups of warm water along with the 3 tablespoons of room temperature butter, plus the sugar and salt.
• Add first 4 cups of flour to the mixing bowl and stir ingredients together. You can mix by hand, but I prefer to use a stand mixer with a dough hook attachment.
• Mix on a low speed for 10 minutes while slowly adding the next 3 cups of flour. The dough ball should start to take shape and be 'tacky' to the touch, but not wet and sticky. It should 'clean' the sides of the bowl by itself, but feel free to scrape down excess dough if necessary. I find I may not even need to add the entire 7th cup of flour. But if the dough is still too wet, slowly add the last cup of flour by the tablespoon until the dough ball becomes smooth.
• Remove dough from mixer and place on a large, smooth floured surface. Do not knead the dough, just shape it into a ball and add a pinch of flour on it if it is still very sticky to the touch.
• Place the dough ball into a large bowl that has been coated in vegetable oil. Roll the dough ball around so that the oil coats it. Cover with plastic wrap.
• Place the bowl in a warm place and wait for 50 minutes to an hour as the dough doubles in size.
• Place the dough back on the floured surface and split it into two equal balls.
• Work one ball at a time to flatten and remove any excess air pockets. Once again, don't knead the dough, just push it down to flatten it.
• Shape into a rectangle about as wide as your 9 inch baking pan.
• Roll that up into a tube and tuck the ends under itself and place into a 9" x 5" inch loaf pan that has been greased with cooking spray.
• Repeat for second dough ball.
• Melt the remaining 2 tablespoons of butter and brush lightly over the two loaves.
• Place both loaves into an oven that has been pre-heated to 400 degrees.
• Bake for 30 minutes, rotating once halfway through baking.
• Remove from oven and once again lightly brush with remainder of melted butter. Let cool for 15 minutes while remaining in the pan.
• Remove from the baking pan and cool on a wire rack before slicing.

" BAKE-IN" OOZY BREAD

Steps:

• Preheat oven to 375°F.
• Place a medium skillet over medium-high heat and add bacon.
• Cook until crisp, about 8-10 minutes and reserve.
• Place a small saucepot over medium heat and add the maple syrup and the butter -- do not bring up to a boil.
• Cook until butter is melted, then turn the heat off and reserve.
• Butter or spray a 3x9-inch loaf pan.
• Pour a couple tablespoons of the maple/butter sauce in the bottom.
• Layer 3 of the biscuits in the bottom of the pan.
• Tear up one of the biscuits and fill in any open spaces with the pieces. Don't worry if any still remain, the ooze will fill those inches.
• Sprinkle half of the reserved bacon onto of the biscuits and top with about a 1/2 cup of the butter syrup mixture.
• Place the remaining biscuits on top, sprinkle the rest of the bacon over them and top with the remaining maple sauce.
• Transfer to oven and bake for 25-30 minutes.
• Remove and immediately turn over onto a serving dish.

WORLD'S EASIEST YEAST BREAD RECIPE - ARTISAN, NO KNEAD

Steps:

• Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy - not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5).
• Rise: Cover with cling wrap or plate, leave on counter for 2 - 3 hours until it doubles in volume, it's wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn't seem to be rising, move it somewhere warmer (Note 6).
• Optional - refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.
• Take chill out of refrigerated dough - if you refrigerated dough per above, leave the bowl on the counter for 45 - 60 minutes while the oven is preheating. Cold dough does not rise as well.
• Preheat oven (Note 7) - Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven)
• Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
• Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don't be too meticulous here - you're about to deform it, it's more about deflating the bubbles in the dough and forming a shape you can move.
• Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
• Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
• Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
• Cool on rack for 10 minutes before slicing.