[ARCHIVED THREAD] - Easy Bread Recipe. (Page 1 of 2)
Posted: 12/27/2008 6:03:10 AM EDT
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Hey, I found an easy bread recipe, and thought that I'd share.
http://www.youtube.com/watch?v=13Ah9ES2yTU 3 Cups all purpose Flour 1 Quarter Tea Spoon Instant Yeast 1 and a Quarter Tea Spoon Salt Mix 1 and a Half Cups of Water Mix Cover, and wait 12 Hours Optional: Pat, and fold over into a ball shape, or use a bread pan Optional: Coat in Wheat Bran, or Flour Pre Heat Oven, and Pans to 500 Degrees Bake seam up at 500 Degrees for 30 Minutes Covered Bake for another 15-20 Minutes Uncovered Allow to cool Should be an easy one to make should the SHTF, and you need to use the "staples", unless of course you want to eat those 50 pound sacks of flour dry. lol Maybe try adding some sugar to it to. |
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i have one that i use thats really close to that one. the bread comes out the best i have ever had. we cook ares in a dutch oven with the lid on for 15 mins then take the lid off for a while. u can also roll it out and make a pizza crust out of it. we some times mix in chuncks of garlic when mixing it up. you can also leave this in ur fridge for up to two weeks. the long it sits in there the more it tastes like sour dough
stuck |
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That's a great recipe, even better is being able to use it with a dutch oven.
I encourage everyone to try their hand at making their own bread, if you think it is difficult it's not. Try this one, you can cook it on the grill or in the oven.(we love it) link |
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Lol, one of my kids just mixed some up by hand.
We have a Majestic No. 40 bread maker, sort of a bucket with a hand cranked mixing rod, HAS to be getting on to 100 years old, and STILL gets it done! Not sure (wife is headed to deer stand) but I THINK she used 13 cups flour, somewater, little salt. I know she forms it up after it has risen (sometimes sits in refrigerator for weeks) and glazes the whole outside with more flour as she forms a loaf.Couple knife slices across the top,then lets it rest 40 minutes, then into preheated 450 F oven for 40 minutes, with a broiler pan of water under it. Comes out GREAT! |
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tag because my attempt at bread using my new mill on Christmas Day yielded a brick instead of a loaf.  tag also and for the same reason! tried bread making a few years ago and the result was bullet proof... thanks! Heh, My wife toppted ya both. She got a bread maker from a friend for christmas and when it finaly was done with the first loaf it was the last  I didnt know that a organic material could WELD/FUSE with a metal. Always said that she deffied the laws of physics. 
Zar |
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tag because my attempt at bread using my new mill on Christmas Day yielded a brick instead of a loaf. I'm glad to know I'm not the only one. I tried to make some bread using wheat I ground myself, and it turned into the most dense food substance known to man. I'm still trying though, one day I'll get it right. |
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2 1/2 cups warm water
2 tbsp sugar 1 tbsp yeast 1 tbsp salt 6 cups flour This recipe is about as easy as it gets. Start with the water, yeast and sugar. Stir it up with a whisk and let it sit for about 5 minutes. Then add the salt and a couple cups of flour. Mix it up until you have a nice batter. Keep adding the flour one cup at a time until you have a dough that you can knead and handle. Knead the dough until it doesn't stick to you or the surface that you're kneading it on. Form it into a ball and let it sit for an hour or so (until it doubles in size). Punch it down and roll it out. Cut the dough in half and form each half into an equal sized loaf shape. Put each loaf into a well greased bread pan and let it rise until it's risen past the top of the pan. Bake it at 375 for 30 minutes. When one baking let it cool on a cooling rack. Voila |
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Well I tried the recipe and it truly is easy! I used the ingredients as per directions and mixed the dough yesterday afternoon. I let it sit covered with plastic film and put it in the oven early this morning.
I don't have a Dutch Oven so I used a Pyrex bowl w/ lid. Here are the results: http://i185.photobucket.com/albums/x228/smokinghull/bread/IMG_4388.jpg http://i185.photobucket.com/albums/x228/smokinghull/bread/IMG_4384.jpg Taste is great, looks good I'm totally impressed at the result!!! 
Try it you won't be disappointed! sh |
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That loaf looks wonderful!
I am currently working through a few recipies from "The Bread Baker's Apprentice" as time allows. I made my own sourdough starter from scratch too. I love bread. I am in the process of finishing a wood-fired brick oven in my back yard. I should finish it in late spring this year. It already functions, but I need to finish the facade. It's ugly right now... |
I found that recipe last fall, and haven't purchased bread at the store since...... I've got a system of mixing up 6x at once, I do it in a huge stainless bowl, and put it in the oven for a few minutes after it's mixed to start the yeast. We started using the Pyrex like the video showed, but went to using regular rectangle bread pans ( which is more practical for slicing). Works just as well, all you have to do is lay a cookie sheet on top to contain the humidity during the first part of the cooking cycle, and remove for the last 10 min or so. Let it cool, slice, bag, seal, and eat/refrigerate/freeze. My best variation so far is to substitute wheat flour for 1/3 of the amount, works fantastic, and the bread isn't too 'wheaty'. Remember, this is supposed to be a batter dough, so don't mix it too much, or it'll be fairly heavy and dense. 
Also, don't forget to refrigerate or freeze, as it has no preservatives and also retains alot of moisture, so it will mold easily. My family of 5 (3 little girls) loves it, it has no added crap like HFCS, I can control the size of slices (I like thin pieces), and best of all, it's another 'skill' that I possess. So, in review, this recipe + bread/meat slicer + Reynolds Handi-Vac = WIN. 
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OK, bread's in the oven. I have it in a small roasting pan with cover in my convection oven. The fan should keep air circulating, keeping the bottom from burning once the element kicks on to keep the oven up to temp.
I thought it would be a gooey mess to work with, but it wasn't so bad. You can tell right away that you want to be really careful not to beat it up too bad when working between the bowl and the oven. dusted it with wheat bran and flour and it looked good and felt light when I threw it in. AAR to follow. *AAR* Good looking bread. I'm confident anyone could get this right every time. As for flavor, it's not too bad but then again, I've been on multigrains and away from white enriched flour for about 3 years. Next time I will add some wheat flour as posted before and some steel cut oats. The beauty of this bread is it's all around fool-proof simplicity. This is a good thing to play around with. |
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I'm working my way through my second loaf (is it healthy to eat this much olive oil?) and loving it. I agree with the poster who classified it as another "skill" he possessed- I was very proud to make something that looked so professional and toasted so delicious. Whole wheat flour is up next.
To the poster who referred to it as a "batter dough"- do you not fold it and use flower after the yeast rises? I took "batter dough" to mean that you poor in in like brownie batter. I'm curious to hear more about this, as cleanup is always my least favorite part of cooking. |
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I'm working my way through my second loaf (is it healthy to eat this much olive oil?) and loving it. I agree with the poster who classified it as another "skill" he possessed- I was very proud to make something that looked so professional and toasted so delicious. Whole wheat flour is up next. To the poster who referred to it as a "batter dough"- do you not fold it and use flower after the yeast rises? I took "batter dough" to mean that you poor in in like brownie batter. I'm curious to hear more about this, as cleanup is always my least favorite part of cooking. Yes, I fold it / shape it as shown in the video, but I was referring to too much mixing before hand. I tried a batch with my electric mixer.....took longer to combine ingredients (more mixing).....and the finished bread was VERY dense....almost inedible. I think with this recipe less mixing / kneading is the key to a good texture like in my pics. |
My fourth attempt. This time I added an extra 1/2 cup of water to the mix, which seemed to make the crust a little lighter. For my oven, I also have cut down the time to 20 covered/13 uncovered @ 450 degrees.
ETA: It turned out excellent. Kind of a cross between French and Italian breads. Nowhere near as dense as the first few tries. |
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That loaf looks good blaculo!
I really think that minimal mixing is good with this recipe. As blaculo does, I also add just a bit more water than the recipe calls for. I find it helps with the mixing. Here are two loaves I baked recently, left one is unbleached all purpose flour and the right one is whole wheat covered with wheat bran: http://i185.photobucket.com/albums/x228/smokinghull/bread/IMG_4426.jpg |
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Great recipe find!
I found it this thread about 10 days ago. The first loaf at 500 degrees left me with a solid black crust after about 30 minutes in the oven. My oven is a bit tempermental. The inside was pretty tasty, so I tried it again. I now bake it in an enclosed corningware container with pyrex lid at 325-350 for about 40 minutes. I leave it covered the whole time. Comes out really well with my oven. I've made it about half a dozen times already, and I live alone. Its impressed the random semi foody relatives and friends that have shown up though. For those having problems mixing the dough, I just stir it up with my finger. Works way easier than a utensil. Takes no time at all. I have a batch waiting to be baked tonight when I get home. Going to add some whole cloves of garlic- voila! instant garlic bread. Around the beginning of the year, I decided I wanted to honing some baking skills and bread was the best place to start. Randomly found this section and this thread. Awesome. |
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I'm giving it a try since I need an excuse to run my oven tomorrow morning (it's going to be near zero here tonight). So, I mixed up the dough this evening after dinner, and will bake it after breakfast.
AAR: This has got to be the easiest bread I've ever made. I left the bowl overnight covered with a damp cloth on a table in my living room, which is the warmest room in the house since that's where the wood stove is. By this morning the dough had more than doubled in size. I made it using two loaf pans instead of one large container. It was great! It didn't come out dense or heavy at all, the crust wasn't too thick, and the inside is nice and chewy. It reminds me of a French baguette. I'm going to set up another batch this evening but substituting 1 cup of whole wheat flour for white flour. |
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Thanks for that, I printed it out and the wife made two loaves.
Growing up my father used to bake bread, this recipe is a little sweeter and had some history associated with it : Cornell Bread This widely known Cornell bread is high in protein with its nutritionally enriched combination of flours. It was created in the 1940s to act as a staple in the low-cost diets of the days of war rationing. The nutritional merits are important, but what fueled the popularity of the Cornell Formula was its pleasing taste. The Cornell Bread recipe was developed by Cornell professor, Dr. Clive M. McCay. Cornell Formula White Bread 3 cups warm water 2 packages active dry yeast 2 tablespoons honey or sugar 3 teaspoons salt 2 tablespoons vegetable oil 6 cups unbleached flour 1/2 cup full-fat soy flour 3/4 cup nonfat dry milk 3 tablespoons wheat germ 1. In a large mixing bowl, dissolve yeast in warm water. Stir in honey, salt, and oil. 2. Combine three cups of the unbleached flour with the soy flour, dry milk, and wheat germ; add to yeast mixture. Add more flour, 1/2 cup at a time, to make dough stuff enough to knead easily. 3. Turn dough onto a lightly floured board. Knead about ten minutes or until smooth and elastic, adding flour as needed to keep the dough from sticking. 4. Place dough in a lightly oiled bowl, turning to oil the top. Cover with a clean towel and let rise in a warm place until double; about one hour. 5. Punch dough down and turn onto lightly oiled board. Divide dough into three equal portions and shape each into a loaf. Place in greased 8x4- inch pans. Cover with a clean towel and let rise until double; about one hour. 6. Preheat oven to 400. Bake 30 to 35 minutes, or until bread sounds hollow when tapped. Remove from pan and cool on wire rack. YIELD: Three 8x4 inch loaves. |
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OK, I'm done tweaking. I made a multigrian loaf with 1/2 white and 1/2 wheat flours, 1 TBS honey, steel cut oats, organic oatmeal and oat bran mixed in. I also added another 1/4 cup water due to the extras added. Dusted the loaf with flour, the wheat bran described in the recipe video and more steel cut oats. There is no need for me, to ever deviate from this mix. It's exactly what I want.
It's perfect. my oven likes 475* convection setting for 23 minutes and 15 uncovered. All ovens are a little different. What made this better is the dipping oil I made with White Truffle olive oil, montreal steak seasoning, a little crushed fresh garlic and a pat of melted butter, warmed up in a small pan. (pumps fist) Yesssssssssssssss!
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Quoted:You can tell right away that you want to be really careful not to beat it up too bad when working between the bowl and the oven. dusted it with wheat bran and flour and it looked good and felt light when I threw it in.
... I'm confident anyone could get this right every time. Well, I must be a retard. I mixed it up in a glass mixing bowl and let it ferment for 12 hours with a towel over it. When I went to dump it out onto a cutting board to fold up and coat with bran I found it stuck terribly to the mixing bowl and I had to scrape it out with a butter knife. This caused it to collapse to about half in size. So I covered it up and let it rise a bit more for about an hour before plopping into the dutch oven. It collapsed bigtime again when I dropped it in the pot and ended up being very dense and chewy when done. Other than the above, I thought I followed the recipe exactly. Any ideas what I'm screwing up? |
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Quoted:
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tag because my attempt at bread using my new mill on Christmas Day yielded a brick instead of a loaf. I'm glad to know I'm not the only one. I tried to make some bread using wheat I ground myself, and it turned into the most dense food substance known to man. I'm still trying though, one day I'll get it right. Happened with my first attempt as well. It was dense but tasty (as long as copious amounts of butter and jelly/honey were applied  ).
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Quoted:
Quoted:You can tell right away that you want to be really careful not to beat it up too bad when working between the bowl and the oven. dusted it with wheat bran and flour and it looked good and felt light when I threw it in.
... I'm confident anyone could get this right every time. Well, I must be a retard. I mixed it up in a glass mixing bowl and let it ferment for 12 hours with a towel over it. When I went to dump it out onto a cutting board to fold up and coat with bran I found it stuck terribly to the mixing bowl and I had to scrape it out with a butter knife. This caused it to collapse to about half in size. So I covered it up and let it rise a bit more for about an hour before plopping into the dutch oven. It collapsed bigtime again when I dropped it in the pot and ended up being very dense and chewy when done. Other than the above, I thought I followed the recipe exactly. Any ideas what I'm screwing up? It's quite sticky and I usually tip the bowl to the side and work it out gently with a spatula. Mine collapses a little, but not bad. I don't see how you could touch it without it doing so a little. I'm not sure what your problem could be. Since this recipe was posted, I've made 2 loaves a week and they've all been winners exept one, which was too dense. Just keep trying. you'll get it. I have one person I sent the youtube vid to that doesn't even coat it before baking, just rolls it into the dutch oven for baking and she says they come out good. |
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My .02 on a couple of questions here:
- Dough will be very sticky. Use copious amounts of flour while shaping it. DON'T MESS WITH IT TOO MUCH, IT'LL MAKE IT MORE DENSE. - If you're grinding your own flour, it will be more dense. The batch I made with 100% whole wheat was VERY dense, so I went with 33% whole wheat / remainder white flour. -I quit preheating the pots after the first batch. I just use regular rectangle bread pans. I do, however, still cover them (I use cookie sheets set on top) |
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Quoted:
Quoted:You can tell right away that you want to be really careful not to beat it up too bad when working between the bowl and the oven. dusted it with wheat bran and flour and it looked good and felt light when I threw it in.
... I'm confident anyone could get this right every time. Well, I must be a retard. I mixed it up in a glass mixing bowl and let it ferment for 12 hours with a towel over it. When I went to dump it out onto a cutting board to fold up and coat with bran I found it stuck terribly to the mixing bowl and I had to scrape it out with a butter knife. This caused it to collapse to about half in size. So I covered it up and let it rise a bit more for about an hour before plopping into the dutch oven. It collapsed bigtime again when I dropped it in the pot and ended up being very dense and chewy when done. Other than the above, I thought I followed the recipe exactly. Any ideas what I'm screwing up? Take it out of the mixing bowl and put it in a well oiled bowl to rise. |
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Quoted:
Quoted:
Quoted:You can tell right away that you want to be really careful not to beat it up too bad when working between the bowl and the oven. dusted it with wheat bran and flour and it looked good and felt light when I threw it in.
... I'm confident anyone could get this right every time. Well, I must be a retard. I mixed it up in a glass mixing bowl and let it ferment for 12 hours with a towel over it. When I went to dump it out onto a cutting board to fold up and coat with bran I found it stuck terribly to the mixing bowl and I had to scrape it out with a butter knife. This caused it to collapse to about half in size. So I covered it up and let it rise a bit more for about an hour before plopping into the dutch oven. It collapsed bigtime again when I dropped it in the pot and ended up being very dense and chewy when done. Other than the above, I thought I followed the recipe exactly. Any ideas what I'm screwing up? Take it out of the mixing bowl and put it in a well oiled bowl to rise. Is that for the 2nd rise or the first one? If for the first one is the idea to just slide it into the dutch oven gently? Thanks! |
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OK!! This thread has been a lot of fun for me and my wife. We have been experimenting with this recipe (and other twists) for a couple of weeks. We haven’t bought bread since! Here’s our first try…. 
Then we started trying to make loaves…. 
They were kind of firm at first. We had to get the stove and system dialed in. Our’s works best at 425 for 35 min without preheating the pan and letting the dough rise in the pan after spraying lightly with pam. Then they come out more fluffy and softer. Like this…. 
The dark crumbs on top of a couple loaves are crushed bran flakes. Yummmmmmmmmmm! Thanks! |
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OK, I'm done tweaking. I made a multigrian loaf with 1/2 white and 1/2 wheat flours, 1 TBS honey, steel cut oats, organic oatmeal and oat bran mixed in. I also added another 1/4 cup water due to the extras added. Dusted the loaf with flour, the wheat bran described in the recipe video and more steel cut oats. There is no need for me, to ever deviate from this mix. It's exactly what I want. It's perfect. my oven likes 475* convection setting for 23 minutes and 15 uncovered. All ovens are a little different. What made this better is the dipping oil I made with White Truffle olive oil, montreal steak seasoning, a little crushed fresh garlic and a pat of melted butter, warmed up in a small pan. (pumps fist) Yesssssssssssssss!  What quantities of oats are you using? |
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Quoted:
Quoted:
OK, I'm done tweaking. I made a multigrian loaf with 1/2 white and 1/2 wheat flours, 1 TBS honey, steel cut oats, organic oatmeal and oat bran mixed in. I also added another 1/4 cup water due to the extras added. Dusted the loaf with flour, the wheat bran described in the recipe video and more steel cut oats. There is no need for me, to ever deviate from this mix. It's exactly what I want. It's perfect. my oven likes 475* convection setting for 23 minutes and 15 uncovered. All ovens are a little different. What made this better is the dipping oil I made with White Truffle olive oil, montreal steak seasoning, a little crushed fresh garlic and a pat of melted butter, warmed up in a small pan. (pumps fist) Yesssssssssssssss! What quantities of oats are you using? For the multigrain extras, maybe two "four finger pinches" of each. I never really measure it out, but after weeks of doing this (at leat two loaves a week) they come out great! |
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Made the mix last night and baked the bread tonight. Looks good, Smells better. Burned the SHIT outta my fingers, cuz like a dumbass I picked up the preheated pyrex lid (after taking off the pot with a pot holder) barehanded trying to put it back on the loaf. IDIOT. Now I'm resigned to having to continuously having to keep a cold beer in my right hand to ease the pain. Poor me.... Bread looks great. Nice crust, like a lot of the other posts. Bringing it to the inlaws tomorrow for Easter dinner fare. I'll post a review of how it turned out later. Thanks! |
| Tonight's effort was the best yet! I split this recipe into two batches and baked them in sprayed mini loaf pans (think banana nut bread). I baked at 500 for 30 with a cookie sheet covering them, then 5 uncovered. It was a little cool here, so they didn't rise like normal, but the texture of the crust and bread itself was the best yet. They're also in more manageable shapes than when I bake in a square crock. |