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.
EASY NO KNEAD DUTCH OVEN CRUSTY BREAD
This is a no knead, dutch oven bread recipe that peeked my interest in the Dec/Jan'o8 Mother Earth News magazine. The end result is a brick oven type of crust that I've never gotten with home bread baking before, the results are wonderful -believe it or not!
Provided by Antifreesz
Categories Yeast Breads
Time P1DT50m
Yield 1 half pound loaf
Number Of Ingredients 5
Steps:
- In a large bowl, dissolve yeast in water. Add the flour and salt, stirring until blended.
- The dough will be shaggy and sticky.
- Cover bowl with plastic wrap.
- Let the dough rest at least 8 hours, preferably 12 to 18, at warm room temperature, about 70 degrees.
- The dough is ready when its surface is dotted with bubbles.
- Lightly flour a work surface and place dough on it.
- Sprinkle it with a little more flour and fold it over on itself once or twice.
- Cover loosely with plastic wrap and let it rest for about 15 minutes.
- Using just enough flour to keep the dough from sticking to the work surface or to your fingers, gently shape it into a ball. Generously coat a clean dish towel with flour, wheat bran or cornmeal.
- Put the seam side of the dough down on the towel and dust with more flour, bran or cornmeal.
- Cover with another towel and let rise for about 1 to 2 hours.
- When it's ready, the dough will have doubled in size and will not readily spring back when poked with a finger.
- At least 20 minutes before the dough is ready, heat oven to 475 degrees.
- Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats.
- When the dough is ready, carefully remove the pot from the oven and lift off the lid. Slide your hand under the towel and turn the dough over into the pot, seam side up.
- The dough will lose its shape a bit in the process, but that's OK. Give the pan a firm shake or two to help distribute the dough evenly, but don't worry if it's not perfect; it will straighten out as it bakes.
- Cover and bake for 30 minutes.
- Remove the lid and bake another 15 to 20 minutes, until the loaf is beautifully browned.
- Remove the bread from the Dutch oven and let it cool on a rack for at least 1 hour before slicing.
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
EASIEST CRUSTY WHITE BREAD (MOTHER EARTH NEWS)
This recipe couldn't be easier...or yield a better result. Mix a few ingredients together the night before baking; fold it over and let it rest, then bake and enjoy.
Provided by DeSouter
Categories Yeast Breads
Time 1h5m
Yield 1 large loaf, 12 serving(s)
Number Of Ingredients 4
Steps:
- Starting the night before (or early morning if you want to bake for the evening), in a large mixing bowl use your hands to mix the flour, yeast, salt and enough water to form a soft and sticky dough. You may have to add more water depending on a variety of factors, including the type of flour you use. Do not knead, but cover and let the dough rise at room temperature. When you get up in the morning, or a while before baking in the evening, wet your hands and lift the dough onto a flate, wet surface. Gently stretch it and fold it 2 to 4 times -- that's it. Return it ot the same bowl, cover and let it rise until doubled in size. This will take about an hour or so. If it is cool in the room, put the dough in a warmer area to do this final rise. At this time, find a bowl that will accommodate double the size of the risen dough and line it with a cotton or linen towel dusted with flour. Turn the risen dough (should have doubled by now) out with wet hands and again, fold it over itself about four times. (Personally, I skip this aforementioned step and the bread is wonderful.) Turn into the towel-lined bowl and let rise for one to four hours, depending on the room temperature. Preheat your oven to 425 degrees Farenheit. Once the dough is doubled, turn onto a well-floured peel or stiff cardboard. Ideally you will bake this on a pre-heated pizza stone or heavy baking sheet. Use the peel or cardboard to transfer the dough onto the baking surface. Bake until the crust if golden brown which may take 60 to 75 minutes. The magazine calls for the bread to cool for two hours, bottom up, but you can enjoy it minutes out of the oven.
Nutrition Facts : Calories 114.8, Fat 0.3, SaturatedFat 0.1, Sodium 195.4, Carbohydrate 24, Fiber 0.9, Sugar 0.1, Protein 3.4
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