Breads

Rustic Bread (Easy)

by Shelley on July 10, 2012 · 7 comments

in Breads, Recipes

Pinit
 

Fresh out of the oven 

I love a challenge when it comes to baking and for me yeast bread is usually the most challenging. I have had plenty of failures but I usually try until I get it right. With all the rave reviews on Pinterest and such simple ingredients I just had to try this recipe. There really is no challenge to this……. It turns out perfect every time with a crispy crust and tender inside.

It is so simple to mix up the night before and cook the next day. 

I live on a Ground Beef Budget so I don’t have a Le Crueset pot (insert sad face here) like she uses in the original post but I do have two different types of cookware  that I have used to bake this bread.

There are a few things that are necessary to make this bread the first one is unbleached all purpose flour, I love Gold Medal Bread Flour for bread making. Bleached flour, from experience, will make the crust super tough and chewy. The second requirement is a large heavy duty baking dish with a cover.


I have used this Lodge Logic Cast Iron Combo Cooker~It is a two in one set. One shallow frying skillet and a deep frying skillet that fit together making a dutch oven. You can purchase at Lodge or Amazon

And I have used a Pampered Chef  stoneware baker similar to this one. It doesn’t look like they sell the one I have anymore.

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Rustic Bread

Rustic Bread

Ingredients:

  • 3 cups of unbleached flour
  • 3/4 teaspoon yeast
  • 1 3/4 teaspoon salt
  • 1 teaspoon sugar
  • 1 1/2 cup of water

Instructions:

  • In a bowl using a whisk stir together, flour, yeast, salt and sugar.
  • Add water mixing well.
  • Cover with plastic wrap and let rise on the counter for 12-18 hours.
  • Place you baking pan and lid in the oven and preheat to 450 degrees leave pan and lid in the oven for 30 minutes.
  • While you are waiting turn dough out onto floured parchment paper or wax paper.
  • Form dough into a round shape using lightly floured hands.
  • Do not knead. Cover with plastic wrap while the pan and oven heats.
  • After 30 minutes remove pan from oven, if you are using parchment paper lift the dough using the parchment and lower into the pan, carefully cutting away excess parchment paper. If you are not using parchment just drop dough into the baking pan, according to the original recipe there is no need to oil or grease the pan. (I have only baked it using the parchment method).
  • Cover with the lid bake at 450 degrees for 30 minutes.
  • After 30 minutes of baking time remove the lid and continue to bake for 15 minutes.
  • Remove to a wire rack to cool.

Notes

After the 30 minutes in the oven and you remove the lid you will be shocked how amazing this bread looks. This recipe doesn't require any oil, milk or eggs, It's amazing but it works.

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This recipe is featured on Walking On Sunshine
and  Foodie Friends Friday  Linky Party.

 

This recipe was adapted from the recipe I found via Pinterest at Simply So Good! I made a couple of changes and increased the yeast a bit and added a teaspoon of sugar.

 

 

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Tagged as: bread recipe, Easy Recipe, recipe

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Sour Dough Cinnamon Rolls

by Shelley on November 22, 2011 · 0 comments

in Breads, Desserts, Recipes

Pinit

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Sour Dough Cinnamon Rolls

Sour Dough Cinnamon Rolls

Your house will smell like heaven, the scents of fresh bread mixed with cinnamon in the air! This sour dough makes wonderful cinnamon rolls! You and your family will love them.

You can add nuts or raisins to the filling if you like.

Ingredients:

  • Filling:
  • 8 ounces light brown sugar, approximately 1 cup packed
  • 1 tablespoon ground cinnamon
  • Pinch salt
  • 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons
  • Glaze:
  • 1 1/4 cup powdered sugar
  • 3 tablespoons of milk (more if needed)
  • Mix 1 tablespoon of milk into powdered sugar until it reaches desired consistency.

Instructions:

  • Take 1/3 to 1/2 of Sour Dough Bread dough and roll it into a rectangle approx 12 inches long and 7-9 inches wide.
  • Mix filling and cover one side of the dough completely.
  • Then roll from the long end, rolling the side with the filling to the inside of the roll.
  • Slice in 1 inch slices and place in greased 9x13 pan.
  • Cover with wax paper and allow to rise until doubled in size (approx 6-8 hours, dough rises slowly)
  • Bake in a 350 degree oven for 20 minutes or until golden brown.
  • Allow to cool then drizzle with glaze.
  • Enjoy
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Done~Buttered Rolls

by Shelley on November 21, 2011 · 2 comments

in Breads, Recipes

Done~Buttered Rolls
Recipe Type: Bread
Author: Dining With History
Prep time: 5 mins
Cook time: 14 mins
Total time: 19 mins
These are sooooo easy and so good. Just whip them up for dinner.
Ingredients
  • 2 cups baking mix (such as Bisquick)
  • 1 stick melted butter
  • 1 cup sour cream
Instructions
  1. Combine ingredients and stir. Drop into greased muffin pan. Bake at 425 degrees for 12 to 14 minutes until brown.

 

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Beer Muffins

by Shelley on November 21, 2011 · 0 comments

in Breads, Recipes

Beer Muffins
Recipe Type: Breads
Author: Dining With History
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 24
Easy recipe and very good.
Ingredients
  • 4 cups of baking mix ( such as Bisquick)
  • 2 tablespoons of sugar
  • 1 can of beer (12 ounces)
Instructions
  1. Mix all ingredients< beat vigorously for 1/2 minute. Fill hot greased muffin pans 2/3 way full. The beer will make the rolls rise. Bake about 15 minutes or until golden brown. Serve hot. Makes 24 muffins.

 

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Sour Dough Bread

by Shelley on November 17, 2011 · 2 comments

in Breads, Recipes

Pinit

Sour Dough Bread
Recipe Type: Bread
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 12
Very versatile recipe: With this recipe you can make 3 loaves of bread, sour dough rolls or Cinnamon Rolls You can half this recipe but you will need to waste 1/2 cup of the starter.
Ingredients
  • 1 cup Sour Dough Starter (see note and link below)
  • 1/2 cup corn oil
  • 1 1/2 cup warm water
  • 1/3 cup sugar
  • 6 cups of bread flour
  • 1 tablespoon salt
Instructions
  1. First Morning::Remove original starter from refrigerator after 3-5 days and feed 3/4 cup sugar, 1 cup warm water, 3 tablespoons of instant potato flakes. Mix well and add to starter. Let stand out on counter all day or overnight. It will become bubbly.
  2. First Night:Take out 1 cup starter to make bread and return remaining to refrigerator. Keep in refrigerator 3-5 days and feed again. If not making bread after feeding starter, give away or waste 1 cup. I may be fed 2 or 3 times before using any for bread.
  3. In a large bowl make a stiff batter using the above ingredients. Oil another LARGE bowl. Put dough in and turn over, placing oily side up. Cover lightly with foil and let stand overnight. (Do not refrigerate.
  4. The Next Morning: Punch the dough down. Knead a little, divide into 3 equal parts. Knead each part on a floured surface. Turning 8-10 times.
  5. Put in 3 greased loaf pans and brush with oil. Let stand 4-5 hours (all day is best) Dough rises very slowly. Cover with was paper while rising. Bake at 350 degrees for 30 minutes. Remove from pan and brush with butter. Wrap well and store in refrigerator or freezer.
Notes

This recipe seems time consuming but really it’s not, after a time or two you will have it down pat. Just a few steps at a time and you have the best homemade bread ever. I have never had this to fail. Just remember you have to feed it and bake or waste the starter.

To find the recipe for the Sour Dough Bread Starter Click Here

Tagged as: recipe, Sour Dough Bread

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Sour Dough Bread Starter

by Shelley on November 17, 2011 · 4 comments

in Breads

Pinit

Sour Dough Bread Starter
Recipe Type: Bread
Author: Adapted from the Cookbook~Our All Time Favorite Recipes
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 1
This is the starter for a wonderful Sour Dough Bread. It is a bread that is a little on the sweeter side. It is a 3 step process over a period of days but once you get the hang of it is really pretty easy. Passing this starter along after you feed it along with the recipe makes a wonderful gift. Very close to the loaves of bread sold at The Bread Basket.
Ingredients
  • 3 packages of dry yeast
  • 1/2 cup of warm water (105-110 degrees)
  • 1 cup warm water
  • 2/3 cup sugar
  • 3 Tablespoons of instant potato flakes
Instructions
  1. *Keep this in a jar with holes punched in the top~it ferments and needs a place for air bubbles to escape.
  2. Dissolve yeast in the 1/2 cup of warm water, then “feed” it, 1 cup warm water sugar and potato flakes. Let mixture stand on your counter all day, then refrigerate 2-5 days. Then take it out of the refrigerator and feed it again with 1 cup of water, 2/3 cup of sugar and 3 tablespoons of instant potato flakes let it set out again on the counter all day or overnight. Now you are ready to use 1 cup of the Starter to make your first batch of bread. The rest goes back into the refrigerator.
  3. Repeat every 2-5 days. If you don’t make bread waste 1 cup of starter or give as a gift along with the recipe.
Notes

****I had to add 10 minutes cooking time or this wouldn’t post. You do not have to cook the starter.

Click on over to get the Sour Dough Bread Recipe


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