Moron Bread Recipes

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



World's Easiest Yeast Bread recipe - Artisan, NO KNEAD image

Recipe video above. This super crusty homemade bread recipe is going to blow your mind! The world's easiest yeast bread that's just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. Recipe is forgiving so don't fret if things don't go perfectly, it will be salvageable. SEE NOTES for options like no dutch oven, different yeast, MAKE AHEAD up to 3 days!

Provided by Nagi

Categories     Bread     Sides

Number Of Ingredients 5

3 cups (450g) flour (, bread or plain/all purpose (Note 1))
2 tsp instant or rapid rise yeast ((Note 2 for normal / active dry yeast))
2 tsp cooking / kosher salt (, NOT table salt (Note 3))
1 1/2 cups (375 ml) very warm tap water (, NOT boiling or super hot (ie up to 55°C/130°F) (Note 4))
1 1/2 tbsp flour (, for dusting)

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.

Nutrition Facts : Calories 155 kcal, Carbohydrate 32 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 469 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

MORON BREAD



Moron Bread image

If someone cannot make this bread..then they fall into the moron category. If you like Ciabatta, yeasty breads, rustic - chewy loaves..try it...Bread ALWAYS intimidated me until I messed with this recipe. Now my kids make it. I have used 3 brands of bread flour, all purpose, wheat, white, I have let it sit for 8 hrs to 20 hrs..I have baked it at 450 & 500, it always comes out wonderful. I can't keep it in stock. You will NEVER go & buy a rustic loaf for dinner again! My kids call me to ask if they can use it on their sandwiches....This recipe can also be multiplied for a larger loaf or multiple loaves. I have sprinkled Italian herbs while folding, mixed in grated cheddar cheese, etc..have fun!

Provided by Amber Moon @GiddyMoon

Categories     Other Breads

Number Of Ingredients 5

3 cup(s) your choice bread flour - white or wheat - half & half
YOU CAN ALSO USE ALL PURPOSE FLOUR IS THAT IF ALL YOU HAVE
1 teaspoon(s) salt prefer kosher or sea salt
1/4 teaspoon(s) active or instant dry yeast
1 1/2 cup(s) warm water 120-130 degrees f

Steps:

  • Dump flour, salt, yeast into large bowl, stir with wooden spoon then add warm water. Mix until sticky & gloppy
  • Cover bowl with plastic or towel..I bought a pack of shower caps at the dollar store & they work great
  • Let sit on counter for 8 to 20 hrs
  • Dump goo onto well floured counter, pat down - fold over ends a few times - form into a ball -Flour bowl, put blob back in bowl - recover & sit for up to another 2 hrs
  • Preheat oven to 450 to 500, your choice...use heavy 5qt or larger cast iron pan or Pyrex casserole with glass lid - place in oven while it is preheating
  • When oven is hot - dump dough into hot pan & cover - bake for 30 min
  • After 30 minutes - uncover & bake for 10-15 minutes more..until crispy brown...FRESH BREAD.

TORTICAS DE MORóN



Torticas de Morón image

These delightfully sandy cookies originated in Morón, in central Cuba. Some recipes call for only four ingredients: flour, shortening, sugar and lime zest. But this one goes a step further, adding salt and vanilla to amplify the other flavors. The shortening is essential here, and traditional to the recipe. Pair a cookie with a little dulce de leche or guava paste, or serve them alongside a strong cafecito.

Provided by Krysten Chambrot

Time 50m

Yield About 2 dozen cookies

Number Of Ingredients 6

1 cup/185 grams vegetable shortening
1 cup/200 grams granulated sugar
1/2 teaspoon vanilla extract
Zest of 3 limes (about 1½ tablespoons lime zest)
3 cups/385 grams all-purpose flour
1 teaspoon kosher salt (Diamond Crystal)

Steps:

  • In a large bowl and using a wooden spoon, combine the shortening and the sugar until well incorporated. Add the vanilla extract, and stir until combined. Add the lime zest and stir until incorporated.
  • Gradually add the flour and salt in three batches, using your hands to mix and press the ingredients together between each addition, until all the flour is absorbed and the mixture forms a cohesive dough.
  • Heat oven to 325 degrees. Clear off part of your work surface, and lay down a 2-foot-long piece of plastic wrap.
  • Transfer the dough to the center of the plastic wrap, and form the dough into a log that is 2 inches in diameter. (Use the long sides of the plastic wrap to help you roll and form. This may be tricky, but just keep squishing and rolling the dough until it all comes together.) Wrap the dough tightly in the plastic wrap so you have a compact, circular log, and let rest at room temperature for 15 minutes.
  • Uncover the dough and, using a sharp knife, cut into ½-inch slices. (If the slices crumble, feel free to push them back together, or to use your fingers to smooth out any rough edges so that they're more round.) Place the slices on a nonstick baking sheet or a rimmed baking sheet covered in parchment paper, and bake until firm at the center and light golden brown on the bottom, 20 to 25 minutes. Let cool completely, and serve. Store in an airtight container at room temperature for up to a week.

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