Crusty Bread Recipe Without Yeast

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Listing Results Crusty Bread Recipe Without Yeast

8 hours ago How to make No Yeast Bread. In a large bowl whisk together the flour, sugar, salt and baking powder. Then add the water and mix together, either with a fork or spatula.Sprinkle a flat …

Rating: 5/5(170)
Calories: 926 per serving
Category: Side Dish

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7 hours ago directions. Preheat the oven to 400 degrees F. In a bowl, stir together the flour, sugar, baking powder, and baking soda. In a 2-cup measuring cup, combine the water and …

Rating: 5/5(171)
Total Time: 40 mins
Servings: 12
Calories: 165 per serving

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3 hours ago This no-yeast dough calls for just lemon-lime soda, sugar, and self-rising flour. Sounds crazy, but trust us — it actually bakes up beautifully. Make the easy bread recipe your own by omitting the sugar and mixing in a pinch of salt, fresh herbs, …

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4 hours ago Homemade No-Yeast Bread is the perfect loaf to make with just 5-Ingredients and no mixer required!This homemade bread also has no eggs, and you …

Servings: 1
Total Time: 35 mins

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2 hours ago Whisk together the flour, sugar, salt and baking soda. Add the water, oil and buttermilk and beat with a hand mixer or stand mixer until thick and smooth. Pour …

Rating: 5/5(1)
Calories: 196 per serving
Category: Side Dish
1. Preheat oven to 400°F. Spray a 9x5-inch loaf pan with nonstick cooking spray.
2. Whisk together the flour, sugar, salt and baking soda.
3. Add the water, oil and buttermilk and beat with a hand mixer or stand mixer until thick and smooth.
4. Pour batter into prepared pan.

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8 hours ago Step 2: Bake. To bake this bread, just pop it into a 350ºF oven for 40 to 50 minutes. The bread is done when a toothpick inserted into the center comes out clean. When the bread is baked, let it cool in its pan for 10 minutes. Then turn over and …

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3 hours ago Ditch the yeast and the eggs for a 5-ingredient recipe for Easy Homemade Bread, including four flavor variations: plain, Everything seasoning, …

Rating: 5/5(64)
Category: Breakfast, Side Dish, Snack
Cuisine: American
Calories: 340 per serving
1. Preheat the oven to 375°F.
2. In a large bowl, whisk together the flour, baking soda and salt.
3. Add the buttermilk and 2 tablespoons melted butter and mix just until combined.
4. Generously flour your work surface. Scrape the dough onto your work surface then sprinkle the top of it with additional flour. With very light pressure, turn the dough so that it is coated on all sides with flour then knead it a maximum of eight times. Shape it into a 6-inch domed round.

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2 hours ago Preheat oven to 375°F. Lightly flour a pizza stone. In a large bowl, combine flour, baking powder, salt. Whisk until evenly combined. Add in water and …

Rating: 5/5(21)
Total Time: 45 mins
Category: Breakfast
1. Preheat oven to 375°F. Lightly flour a pizza stone.
2. In a large bowl, combine flour, baking powder, salt. Whisk until evenly combined. Add in water and vegetable oil.
3. Stir wet ingredients into dry ingredients using a spoon until wet ingredients are absorbed. Use your hands to knead dough a few times until it comes together and has a uniform consistency.
4. Shape the dough into a round disc that is no more than 1 ½ inches thick. Place dough onto floured pizza stone. Using a sharp knife, score the top of the dough, cutting an "X" that is about ¾ inches deep.

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8 hours ago Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes. …

Rating: 5/5(74)
Total Time: 1 hr 10 mins
Estimated Reading Time: 3 mins
Calories: 105 per serving
1. In a large bowl, dissolve yeast in warm water.
2. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough.
3. Do not knead. Cover and let rise at room temperature 1 hour., Stir down dough (dough will be sticky).
4. Turn onto a floured surface; with floured hands pat into a 9-in. square.

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1 hours ago Yeast Free French Bread . EASY homemade french bread with NO YEAST. Yes, you heard it yeastless bread recipe that is simple, quick and delicious. This is one of my …

1. Whisk together flour, sugar, baking powder, and baking soda in a bowl.
2. Stir in the water, olive oil, and lemon juice until a sticky dough forms.
3. Set the dough on a lightly-floured surface and knead until smooth.
4. Shape the dough as desired and score the top with a lightly-floured knife.

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3 hours ago This bread recipe is phenomenal. The best, EASY yeast bread you will ever come across, beginners will love how simple it is while bread connoisseurs will …

Rating: 5/5(617)
Category: Bread, Sides
Cuisine: Western
Calories: 155 per serving
1. 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).
2. 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).
3. 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.
4. 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.

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3 hours ago Easy and simple no yeast bread made without buttermilk, without dairy, and without butter! Crusty on the outside, moist on the inside, it’s perfect toasted. No

Rating: 5/5(155)
Category: Breakfast
Cuisine: American
Calories: 65 per serving
1. Preheat the oven to 200C/400F. Line a large baking tray with parchment paper and set aside.
2. In a small bowl, add your milk of choice with vinegar and let sit until it curdles, around 10 minutes.
3. In a large mixing bowl, add your flour, salt, sugar and baking soda and mix well. Using a 1/4 cup, add your curdled milk into it in two increments, and mix gently, until just combined.
4. Lightly flour a kitchen surface. Sprinkle a tablespoon of flour on top of the dough and transfer to the floured surface. Gently knead the dough, around 8-10 times, and form a dome shape. The dough should still be quite sticky. Using a sharp knife, slice twice across the dough, forming a cross shape, around half an inch thick.

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7 hours ago Even if you’ve never made homemade bread or worked with yeast before, this homemade crusty artisan bread is for you. It’s the perfect beginner recipe

Rating: 4.9/5(471)
Category: Bread
1. In a large un-greased mixing bowl, whisk the flour, yeast, and salt together. Pour in the cool water and gently mix together with a rubber spatula or wooden spoon. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands (as I do in the video tutorial above) to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can.
2. Cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (honestly any normal room temperature is fine!). Allow to rise for 2-3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.
3. You can continue with step 4 immediately, but for absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. Place covered dough in the refrigerator for 12 hours – 3 days. I usually let it rest in the refrigerator for about 18 hours. The dough will puff up during this time, but may begin to deflate after 2 days. That’s fine and normal– nothing to worry about.
4. Lightly dust a large nonstick baking sheet (with or without rims and make sure it’s nonstick) with flour and/or cornmeal. Turn the cold dough out onto a floured work surface. Using a sharp knife or bench scraper, cut dough in half. Some air bubbles will deflate as you work with it. Place dough halves on prepared baking sheet. Using floured hands, shape into 2 long loaves about 9×3 inches each (doesn’t have to be exact) about 3 inches apart. Loosely cover and allow to rest for 45 minutes. You will bake the dough on this prepared baking sheet. See recipe note if you want to use a pizza stone.

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9 hours ago Line a baking sheet with parchment paper or a silicone baking mat, use a seasoned 10-12 inch cast iron skillet, or grease a 9-10 inch cake pan or pie dish. Set …

Rating: 4.9/5(68)
Category: Bread
1. Preheat oven to 400°F (204°C). There are options for the baking pan. Line a baking sheet with parchment paper or a silicone baking mat, use a seasoned 10-12 inch cast iron skillet, or grease a 9-10 inch cake pan or pie dish. Set aside. Feel free to pre-heat the skillet in the oven too, though that’s not necessary.
2. Whisk the flour, salt, and baking soda together in a large bowl. Set aside.
3. Whisk the melted butter and honey/sugar together. Pour into the flour mixture and toss to combine. (The mixture won’t fully combine yet since there’s so little wet ingredients and so much flour.) In 2-3 additions, pour in the buttermilk mixing for 15-20 seconds after each addition. After all of the buttermilk has been added, mix gently to form a shaggy, stiff, and slightly moist dough. If you used honey, there could be little specks of honey/butter in spots. That’s ok! Those will be extra flavorful specks in your bread.
4. Pour the shaggy dough and any flour crumbles that haven’t been incorporated onto a lightly floured work surface. With floured hands, work the dough into a ball and flatten into a (approximately) 7-8 inch disc as best you can (make it about 2 inches tall). If the dough is too sticky, add a little more flour.

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4 hours ago Instructions. In large mixing bowl, combine flour, yeast, and salt. Add warm water. Mix on medium speed for about 2 minutes. Cover bowl, and let sit for 8 …

Rating: 4.7/5(6)
Category: Bread
Servings: 1
Total Time: 8 hrs 45 mins
1. In large mixing bowl, combine flour, yeast, and salt.
2. Add warm water.
3. Mix on medium speed for about 2 minutes.
4. Cover bowl, and let sit for 8 hours or longer.

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2 hours ago In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - …

Ratings: 112
Calories: 138 per serving
Category: Breads
1. In a large mixing bowl, whisk together flour, salt and yeast.
2. Add water and mix until a shaggy mixture forms.
3. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great.
4. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. OR pot can be placed in cold oven while oven is preheating leave in oven for 30 minutes.

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4 hours ago Adaptations. Self-rising flour: if you cannot find all-purpose flour, you can make yeast-free bread with self-rising flour. Since self-rising flour contains baking powder and salt, omit those from the …

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, mix together the flour, baking powder, and salt.
3. Stir in the vegan milk.
4. Knead the dough for a couple of minutes until it forms a cohesive ball. If it's sticky, add a little more flour. If it's too dry to form a ball, add a little more milk.

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3 hours ago How To Make Crusty Artisan Bread. In a very large (6-quart) bowl, combine the flour, salt, and yeast. Mix to combine. Add 3 cups of lukewarm water (no

Cuisine: American, French, Italian
Total Time: 40 mins
Category: Breads
Calories: 100 per serving
1. In a very large (6-quart) bowl, whisk together the flour, salt, and yeast. Add the water and stir with a wooden spoon until the mixture is uniformly moist, without any patches of flour. The dough should be sticky and conform to the shape of the bowl. If your dough is too dry, add a few tablespoons more warm water. If it's too wet, add a few tablespoons of flour. (See the step-by-step photos for guidance on what the dough should look like.) Cover the bowl loosely with plastic wrap and let it sit on the counter in a warm spot for 2 hours. If you plan to bake a loaf immediately, proceed to the next step. Otherwise, place the bowl of dough in the refrigerator to be used over the next 14 days. (Once refrigerated, the dough will shrink back a bit; that's okay. Do not punch down the dough at any point, and keep it loosely covered with plastic wrap.)
2. Dust a sturdy baking sheet with cornmeal.
3. Dust the surface of the dough and your hands lightly with flour. Pull out one-third of the dough and coat the outside lightly with flour (you don't want to incorporate more flour into the dough, you just want to be able to handle it). Gently work the dough into a smooth ball, stretching the surface and tucking the ends underneath, adding more flour as needed so it doesn't stick to your hands. (Don't overwork the dough; this process should only take about 30 seconds.) Put the dough ball onto the prepared baking sheet and let it rest at room temperature, uncovered, for about 40 minutes. (If the dough has been refrigerated, allow it to rise for 60 minutes, or up to 90 minutes if you want a more open and airy crumb structure.) The dough will rise a bit. It may also spread/flatten a bit; that's okay.
4. Preheat the oven to 450°F. Set one rack in the lowest position of the oven and one rack in the middle position. Place a metal pan (any metal cake pan or broiler pan will work; just don't use glass) on the bottom rack. (You will fill this with water later to create steam in the oven).

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3 hours ago Preparation. 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 …

Rating: 5/5
Servings: 4
Cuisine: American
Category: Breads, Side Dish
1. 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).
2. 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.
3. 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.
4. 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.

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9 hours ago This bread is kind of a spin off of Irish soda bread. Crusty exterior that is soft but chewy, with a dense interior that is perfect for just about everything. Throw in …

Rating: 5/5(1)
Category: Breads & Rolls
Servings: 1
Total Time: 55 mins
1. Place a medium sized dutch oven in a middle rack of the oven and preheat the oven to 450ºF. Allow the dutch oven to warm for 30 minutes.
2. In a large mixing bowl, whisk together the flour, baking soda and salt. Pour in the buttermilk and water and stir with a wooden spoon until the flour is completely incorporated. You want a barely sticky dough. If the dough is too sticky, add more flour, 1 tablespoon at a time. Or, if the dough is too dry, add more water, 1 tablespoon at a time. Once the flour is incorporated, mix the dough with your hand to form a rough ball. With a sharp knife, slice a 3-inch line on the top of the dough.
3. Carefully remove the now hot dutch oven from the oven and place the dough, cut side up, in the dutch oven, taking care not to burn your arms. Place the top on the dutch oven and place back in the oven.
4. Bake with the cover on for about 45 minutes, or until golden and the interior temperature is 170ºF. Remove from the oven and let cool on a wire rack before slicing and serving.

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5 hours ago Place the bread in the oven — onto the baking stone, if you're using one, or simply onto a middle rack, if it's on a pan — and carefully pour the 1 cup hot water into the shallow …

Rating: 4.7/5
Calories: 100 per serving
Total Time: 5 hrs 35 mins
1. The flour/liquid ratio is important in this recipe, so measure carefully.
2. Your best bet is to weigh the flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Combine all of the ingredients in a large mixing bowl, or a large (6-quart), food-safe plastic bucket.
3. For first-timers, "lukewarm" means about 105°F, but don't stress over getting the temperatures exact here.
4. Comfortably warm is fine; "OUCH, that's hot!" is not.

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9 hours ago After 30 minutes, remove lid from pot and bake uncovered for 15 minutes. Remove from oven, brush with garlic butter, and allow bread to cool on a cooling rack. Once completely cooled, bread stores well in an open paper bag — it helps the bread maintain its crisp …

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Just Now Heat the oven to 375 and grease an oven proof dish or skillet – 8-9″ is probably best. Put the flour, baking powder, and salt in a food processor. Turn on the machine and slowly add the olive oil and most of the water. Process for 30 seconds. The dough should roll into a ball and barely sticky.

Estimated Reading Time: 5 mins

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4 hours ago Rustic Italian Crusty Bread Recipe Video Easy and quick Italian rustic crusty bread at home, no knead, no machine, no dutch oven, with only 2 hour rise …

Rating: 5/5(60)
Calories: 370 per serving
Category: Baked Goods
1. In a large mixing bowl or your kitchen aid mixer add the flour, salt and yeast. Use a spatula or the paddle attachment and mix to combine well.
2. Pour in the warm water and keep mixing until everything is incorporated and a soft dough has formed. It will still stick to the bottom of the bowl and that is OK.
3. Cover the bowl with some plastic wrap loosely and a tea towel. Allow the dough to rise at room temperature for 2 to 3 hours until doubled in size.
4. Sprinkle some flour on your kitchen counter and dump the bread dough on it. Flour your hands to help it out of the bowl as it will be sticky. Don't panic, this is normal.

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6 hours ago This simple no yeast bread recipe is easy to make and absolutely delicious. It's a dense yet soft loaf with great flavor that slices easily and is perfect for dipping into soups and chilis or for …

1. Preheat your oven to 400 degrees Fahrenheit.
2. Whisk the flour, baking soda, and sat in a large bowl. (Use a bowl that is bigger than what you see in the video!)
3. Pour the buttermilk and butter into the bowl and mix with a wooden spoon.
4. Add the cheddar cheese and Italian seasoning and mix until they are incorporated. (You can skip this step for a plain version or add either the olive and feta or oat and honey variations.

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4 hours ago The Best Rustic Crusty Bread. The bread bakes in a preheated dutch oven inside the oven, so you are left with the crustiest, and dense yet tender bread. Start the bread in the afternoon, and you will have a fresh hot loaf for dinner. There is something about the smell of …

Servings: 6-8
Total Time: 50 mins
Category: All Recipes

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3 hours ago This quick crusty bread recipe is best cooked in a Dutch Oven. A Dutch Oven is a cast iron pot with a lid. It can be enamelled or just plain cast iron. Dutch Oven pots have often been associated with big name brands, but these days you can buy reasonable priced dutch ovens in most department stores or online. Dutch ovens are a very worthwhile

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5 hours ago Meanwhile, with the rack in the middle position, preheat the oven to 450°F (225°C). Place a 12-cup (3 litre) Dutch oven or ovenproof pot with its lid (not glass) in …

Rating: 5/5
Total Time: 1 hr 20 mins
Category: Appetizers
Calories: 215 per serving
1. In a large pot, combine the flour, salt and yeast. Add the water. With a fork, stir until the flour is completely moistened, but not necessarily smooth. Cover and let rise at room temperature for 8 to 12 hours, or overnight.
2. In a large bowl, place the whole wheat flour. Set aside.

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5 hours ago Step 1 – Gather your ingredients. Heat the oven to 190°C Fan (210°C regular) / 375°F /Gas Mark 6. Put a baking sheet or stone in the oven to heat. Step 2 – Mix the dry ingredients (flour, …

Rating: 4.8/5(84)
Total Time: 40 mins
Category: Baking
Calories: 180 per serving
1. Test the baking powder is still good by putting a teaspoon in a small dish and pouring boiling water over. It should immediately bubble and fizz vigorously.
2. Heat the oven to 190°C Fan (210°C regular) / 375°F / GM 6. Place a baking stone or heavy baking sheet in the oven to heat.
3. Mix the dry ingredients. Stir in the milk, and stir the ingredients until the milk is mixed with with flour and forms a dough. It's easiest to do this with your hands rather than a wooden spoon.
4. Turn the dough out onto your work surface and knead briefly until the dough has a uniform consistency.

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7 hours ago Rapid Rise Yeast: Rapid or quick rise yeast can be added directly into the dry ingredients and does not need to be proofed. With rapid or quick rise yeast you can skip the first rise of the dough. Mix all of the ingredients together and let the dough rest about 10 minutes in the mixer bowl (the dough will not rise) before kneading. After the 10 minutes, knead the dough, shape into loaves and

Servings: 8
Total Time: 2 hrs 19 mins

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7 hours ago Crusty homemade and super easy Vegan Bread recipe (+ Video) with only 3 ingredients: flour, water and instant yeast. Plant based, no knead, no fancy …

Rating: 5/5(38)
Calories: 188 per serving
Category: Side Dish
1. Add the all purpose flour, yeast and sea salt to a large mixing bowl or your kitchen aid mixer. Mix in the water and stir well until incorporated. Cover the bowl loosely with a kitchen towel or plastic wrap and let it rest at room temperature for 2 to 3 hours. ( you may leave it overnight as well but it is not necessary )
2. After about 2 hours check the dough and you should notice the surface dotted with bubbles. Turn the dough onto a floured surface and sprinkle it with a little flour. Shape it into a round loaf by folding it over on itself a few times. NO KNEADING Allowed!
3. Meanwhile preheat your oven to 450"F with a pizza stone inside. I If you don't have a pizza stone preheat a cast iron dutch oven with the lid on instead). Place a baking dish with a couple of inches of water in it on the bottom rack to help create steam inside the oven for a crispy crust.
4. Sprinkle a pizza peel or a cardboard box with some flour and place the bread loaf on top. Allow it to rest for 45 minutes while the oven warms up. Using a serrated knife make a few slits on top of the loaf.

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3 hours ago Preparation. Combine all ingredients in a stand mixer and mix well. You want the dough to pull away from the sides of the bowl and form a ball. Cover with plastic wrap and set aside in a dark, warm spot and let rise for at least 12 hours and up to 18 hours. After the dough has proofed, dust your counter with flour and knead the dough for a few

Rating: 5/5(1)

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8 hours ago Step 1. In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes. Advertisement. Step 2. In a large mixing …

Rating: 5/5(229)
Total Time: 2 hrs 30 mins
Servings: 2
Calories: 142 per serving
1. In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.
2. In a large mixing bowl, combine the yeast mixture with the milk, the butter or margarine, 4 cups of the flour and the salt; stir until well combined. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
3. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.
4. Preheat oven to 400 degrees F (200 degrees C).

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5 hours ago In a large bowl, dissolve yeast in warm water. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour., Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square.

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9 hours ago This 4 ingredient no-knead artisan bread is sure to become a family favorite. It's so easy to make, it's practically fool-proof! No Knead Farmhouse Bread-such simple recipe that even the newest baker will be able to bake this bakery style bread. Easy Crusty French Bread - This easy homemade bread recipe is …

Rating: 4.7/5(1.3K)
Total Time: 5 hrs 35 mins
Servings: 3

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7 hours ago Instructions. In a large bowl, combine the water, starter, and 3 cups (360g) of the flour, mixing until smooth. Stir in the salt, sugar, yeast, and gluten, then an additional 1 1/2 to 2 cups (180g to 240g) of flour. Stir until the dough pulls away from the sides of the bowl, adding only enough additional flour as necessary; a slack (sticky

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2 hours ago How to Make Easy Crusty Bread. Right, time to move on to serious business: how to make this delicious yet easy crusty bread. Here is what you will need: 2 cups (300g) plain flour, 1 cup …

Rating: 4.7/5(7)
Estimated Reading Time: 6 mins
1. Mix all the dry ingredients in a 2L bowl, then add the water, and mix for a couple of minutes with your spatula.
2. Cover your bowl with cling film and leave to rise in a warm place for 12 to 24 hours.
3. When you are ready to cook your bread, preheat your oven to gas mark 8 (230 degrees Celsius / 450 degrees Fahrenheit). Using your spatula, drop the sticky dough on a heavily floured work surface. Shape the dough in a ball and roll it in the flour so it gets covered all around.
4. Place your cooking dish in the oven to warm for 30 minutes.

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9 hours ago However, I love baking bread with bread flour and it can definitely be substituted with no other changes needed to the recipe. You can also swap all-purpose flour for whole wheat flour. The bread will have a tougher and heartier texture, as expected. To maintain a chewy and softer texture, use half all-purpose flour and half whole wheat flour.

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6 hours ago Love hot crusty meat bread and this fits the bill perfectly! I have mixed it up a few times, I don’t always plan ahead a day when I want bread, so I use warmer water, and add a teaspoon of …

Reviews: 52
Calories: 114 per serving
Category: Bread
1. In a big bowl mix together flour, salt and yeast. Add water to the bowl and using a rubber spatula mix it until it is all incorporated. Cover the bowl with plastic wrap and sit on your counter for 12 to 18 hours.
2. When ready to bake, preheat oven and your cast iron dutch oven to 450 F degrees. (your dutch oven needs to have a lid, preheat along with the oven)
3. Flour your work surface and your hands really well. With your floured hands gently remove the dough from the bowl and shape it into a ball.
4. Remove pot from oven when preheated, and remove the lid.

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7 hours ago Incredible Easy Bread Recipecrusty, Artisan, NO KNEAD. 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, …

Estimated Reading Time: 7 mins

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6 hours ago French Bread Rolls are the PERFECT yeast bread to serve on the weekend because they’re warm and fluffy on the inside, crusty on the outside, and incredibly easy to make! Easy …

Rating: 4.9/5(66)
Total Time: 1 hr
Category: Bread
Calories: 133 per serving
1. To a stand mixer add the warm water, yeast and sugar and let sit for 10 minutes until cloudy.
2. Add the oil, half the salt and 2 cups of the flour with the dough hook and let it combine on medium speed adding the flour in 1/4 cup increments until the dough starts to come together and eventually starts to pull away from the bowl, then turn up the speed and let it knead for 5 minutes.
3. Add to an oiled bowl and turn in the bowl to coat with oil then cover with a damp towel and let rise in a warm spot until it doubles in size for 60 minutes.
4. Divide the dough into 16 balls, place on a greased baking sheet and let rise for an additional 30 minutes then brush gently with butter and sprinkle with remaining salt before baking at 400 degrees for 18-20 minutes spraying the dough with ice water twice halfway through the baking process to make the crust chewier.

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Just Now Preheat oven to 450° F with baking stone on the center rack. When bread is ready to go in the oven, slide the dough off pizza peel onto hot stone. Place 1 cup hot water into oven broiler (or …

Ratings: 267
Calories: 125 per serving
Category: Bread
1. Combine water and yeast and stir until the yeast is dissolved. Add flour and salt and mix until thoroughly combined.
2. Allow the dough to rise for 2 hours at room temperature, covered with a kitchen towel.
3. Apply a light dusting of flour over the dough and divide it in half and shape into 2 loaves, rounding the top. If you only want to make one loaf of bread at this time, store the unused dough in the refrigerator, covered, for up to 2 weeks until ready to use.
4. Place the unbaked loaf(s) on pizza peel that is lightly dusted with cornmeal. Apply light dusting of flour over top and cut three slashes into top of dough, using a searrated knife. Cover dough with kitchen towel and allow to rest for 40 minutes.

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6 hours ago Preheat the oven to 450 degrees F. Place a broiler pan on the bottom rack of the oven. Slash the top of each loaf with a serrated knife three times. Pour one cup of hot water into the broiler pan and shut the oven quickly. Bake the bread for 20 …

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7 hours ago Jan 20, 2019 - Explore rozina ali's board "Crusty rolls" on Pinterest. See more ideas about homemade bread, bread recipes, artisan bread.

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Just Now Crusty French Baguettes in 4 hours is a recipe all bread lovers should have in their file. No starter is necessary! You can make your bread and eat it all in …

Rating: 4.6/5(52)
Total Time: 1 hr 10 mins
Category: Artisan Bread, Bread, Yeast Bread
Calories: 505 per serving
1. Whisk together water and yeast in the bowl of a stand up mixer; let sit until yeast is foamy, about 10 minutes. Add flour, salt, and stir with a fork until dough forms and all flour is absorbed; let dough sit to allow flour to hydrate, about 20 minutes. Attach the dough hook to your mixer begin to mix the dough. Continue to knead until smooth and elastic, about 10 minutes.
2. Spray a large bowl with the vegetable spray and transfer the dough ball to it. Cover the bowl with plastic wrap (we use a shower cap -- the kind you get in the hotels, they work perfectly) and place bowl in a cold oven.
3. Let dough rest until doubled in size, about 45 minutes.
4. Transer dough to a lightly floured work surface, and shape into an 8" x 6" rectangle. Fold the 8" sides toward the middle, then fold the shorter sides toward the center, like a T-shirt. Return the dough, seam side down, to the greased bowl. Cover with plastic again, and return to oven. Let sit until doubled in size, about 1 hour.

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Frequently Asked Questions

How do you bake bread without yeast?

No yeast bread is typically made by combining dry ingredients, followed by wet ingredients and gradually folding the dry mixture into the wet mixture for an even rise. Combine dry ingredients. Combine wet ingredients. Gradually incorporate dry into wet. Pour into greased loaf pan. Bake bread (this recipe takes about 40 minutes bake time).

What can you use instead of yeast in bread?

3 Best Substitutes for Yeast to Help You in a Pinch Baking powder Baking powder is a staple ingredient in a baker's pantry. It contains baking soda and an acid, usually cream of tartar. ... Baking soda and acid You can also use baking soda combined with acid to replace yeast. ... Sourdough starter

Why do you need yeast to make bread?

Yeast is essential to the rise of bread, not only because it produces carbon dioxide, but also because it produces alcohol that evaporates as the bread bakes, and because it helps develop and strengthen the gluten network.

Does all bread need yeast in it?

Yeast is an essential ingredient in many bread recipes, including dinner rolls, pizza dough, cinnamon rolls, and most loaf breads. It causes dough to rise, resulting in pillow-like soft bread. For baking purposes, it's usually sold as instant or active dry yeast - a light brown powder composed of a yeast called Saccharomyces cerevisiae.

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