One Day Bread Recipe

One-day Rustic Loaf Bread. Course: Breads. Use this recipe as a base and create your custom blends- see below for some of our favorite …

Category: Breads
Estimated Reading Time: 3 mins
1. Pour the water into a large bowl and sprinkle the yeast over it. Let this sit for a minute or two. It doesn’t need to be stirred or look too perfect.
2. Mix together the flour and salt and pour over the water. Mix with a wooden spoon until the flour disappears, then start working with your hand.
3. To knead a dough this wet required a stretch and fold method. It’s easy- create a flat paddle by opening your hand and keeping your fingers touching together. Now pretend that your dough is a square and that your need to stretch and pull each side. Do this by sliding your hand paddle under the dough- then stretching half the dough out to one side and flapping it over the other. Turn your bowl a quarter turn and repeat about 10 times. Cover and let it rest 15 minutes.
4. Repeat the stretch and fold 4 more times over the next hour.

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Stir down dough. Cover; let stand 1 hour. Preheat oven to 425°. Bake 20 minutes. Reduce oven setting to 350°. Bake until top is golden brown and a thermometer …

Rating: 5/5(34)
Total Time: 55 mins
Estimated Reading Time: 1 min
Calories: 133 per serving
1. In a large bowl, dissolve yeast in warm water.
2. Stir in remaining ingredients to form a wet dough; transfer to a greased 2-1/2-qt. baking dish.
3. Cover; let stand in a warm place 1 hour., Stir down dough.
4. Cover; let stand 1 hour. Preheat oven to 425°., Bake 20 minutes.

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Best No Knead Bread Easy One Day Bread Recipe Folding Bread Dough TechniqueBest No-Knead Bread - Easy One Day Recipe. No knead bread recipes are great; b

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Step 1. In a large bowl sprinkle yeast and sugar over warm water and let stand until foamy, about 5 minutes. With a wooden spoon stir in 2 cups …

Rating: 3.2/5(97)
Servings: 1

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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 …

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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Pre-heat oven 400F (200C), place a cake tin in the bottom of the oven. Score the bread, add 1 cup of hot water to the pan and quickly place the loaf in the oven. Bake 30 …

1. In mixing bowl add the water and sprinkle the yeast on top, let sit 5 minutes then stir. Add half the flour and start to knead with the dough hook, then add remaining flour and knead just to combine, then cover with a clean towel and let rest 10 minutes.
2. Add the oil and knead then add the salt and knead for another 3 minutes.
3. Place the dough on a lightly floured flat surface and flatten into a small rectangle, fold one third of the dough into the middle and the other end over top, pulling the dough gently as you fold (like an envelope), do this three times, then cover with a clean tea towel and let rest 10 minutes. Repeat this folding and resting 5 times to equal 50 minutes of rest time. Then place the dough in a lightly oil bowl, turning to coat the dough, cover the bowl with plastic and refrigerate 20 - 24 hours.
4. Remove from the fridge and let sit 30 minutes. Then fold the dough again three times, let rest 10 minutes, then form the dough into desired loaf shape, place on parchment paper lined cookie sheet, cover and let rise 1-2 hours.

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3.5 oz. box vanilla instant pudding 1 1/2 tsp. baking powder 3/4 - 1 cup walnuts, chopped 1 1/4 cup milk. Sugar/Cinnamon Mix 1/3 cup sugar 1 tsp. cinnamon

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Easy Beginner's Bread. The Spruce. This simple, beginner's white bread is a very versatile one loaf recipe. Fruits and nuts can easily be added to the dough to make delicious breakfast breads, and the dough can also be …

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Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let …

Rating: 5/5(309)
Calories: 102 per serving
Total Time: 50 mins
1. In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface.
2. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour.
3. Stir oil into yeast mixture; pour into flour mixture and beat until smooth.
4. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes.

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One of the staple old bread recipes is to make croutons. Even if your bread is more than a day old (think 3 or 4 days) you can make croutons …

Reviews: 9
Estimated Reading Time: 3 mins

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5. One hour before baking, preheat the oven to 450°F. Choose to make the bread in a double or standard dutch oven. Place the cast-iron dutch oven, with its lid, inside to preheat. To bake the bread in a double dutch oven (no handle on the lid), carefully remove the preheated lid and place it upside down on the stovetop.

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One of the tricks of this bread recipe? Use more yeast than you think. Some recipe developers pride themselves on using little to no yeast in a bread. However, I prefer the flavor of a very yeasty bread, since yeast adds umami flavor to the bread. More yeast equals a bit of sweet-salty aroma and a savory, nutty flavor.

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At the 20 minute mark remove the dutch oven’s lid and bake bread for another 20 minutes. Pull out of oven and carefully remove bread from dutch oven and remove parchment, place bread back into the baking oven, directly on the rack, and bake for another 5-10 minutes till properly golden.

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1 day ago · When I was growing up, my mother used large bread pans (approximately 9-1/2 inches by 5-1/12 inches by 2-3/4 inches). Well, back then there weren’t a lot of choices for bread pans. It was like one size fits all. One day, I was going to a Bosch store in Logan, Utah, and I saw these small bread pans on the shelf. I had to buy them.

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Macrina Bakery's Leslie Mackie shares tips and techniques for making flavorful artisan bread at home using a no-knead baking method.

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If you’re just starting out with artisan bread, this same-day recipe is a good one. Although it might take some time to master some of the shaping techniques, Same-Day

Servings: 10
Calories: 171 per serving
Total Time: 8 hrs 15 mins
1. 10:00 AM - Mix flour and water by hand in plastic container until just incorporated. Cover and let rest for 1 hour.
2. 11:00 AM - Add salt and yeast and mix thoroughly. Cover and let rest for 30 minutes.
3. 11:30 AM - 12:30 PM - Stretch and fold the dough three times with 30 minute rests between each session.
4. 12:30 PM to 2:30 PM - Bulk ferment the dough until it has doubled in volume.

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Frequently Asked Questions

How do you make homemade bread recipes?

In a large bowl, dissolve the sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough for 7 minutes. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth.

What is the best recipe for homemade bread?

In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam. Mix salt and oil into the yeast. Mix in flour one cup at a time. Punch dough down. Knead for a few minutes, and divide in half. Bake at 350 degrees F (175 degrees C) for 30 minutes.

How do you make fresh bread from scratch?

Mix together the warm water, yeast, and 1/3 cup of honey, then add the 5 cups of white bread flour and mix again ( remember this makes 3 loaf’s of bread so you do need to use a extra large mixing bowl). Leave to stand for 30 minutes, or until large and bubbly.

What are the ingredients in making bread?

The main ingredients of bread are yeast, wheat flour, sweetener, salt and a liquid, such as water. The yeast is largely responsible for making the bread dough rise. When wheat flour and liquid are mixed, gluten forms. As the dough is kneaded, the gluten stretches.

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