Rustic French Bread Recipe

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2 hours ago Place an empty, rimmed metal baking sheet on a lower rack of the oven and allow it to preheat. Before baking, pour a cup of water on the hot baking sheet to …

Cuisine: American, European
Total Time: 4 hrs 25 mins
Category: Bread
Calories: 239 per serving
1. Combine all ingredients in a large mixing bowl, starting with the less amount of water, and mix until well combined. This can be done by hand, in a stand mixer using the dough hook, or in a bread machine on the dough cycle.
2. Knead to form a soft, smooth, elastic dough. If the dough seems too dry, add more water a teaspoon at a time. If it is sticking to thee bowl, add flour a teaspoon at a time. You are looking for a dough that forms a ball and clears the sides of the bowl or bread machine bucket. Knead for 7-12 minutes, or even moree if kneading by hand, until the dough is stretchy enough that translucent areas appear when stretching it thin.
3. Gently shape the dough into a ball and place into a clean, lightly oiled bowl. Cover with a damp tea towel and place in a slightly warm place to rise. (90 degreees is ideal: a slightly warmed and turned off oven will work well.) Allow it to rise until very puffy and doubled in size, about 1 hour.
4. Remove the dough and gently shape into an oval loaf. There is no need to flatten it out beforehand; just shape it. Place onto a baking sheet lined with parchment paper and sprinkled with cornmeal. Rub the top gently with flour and slash with a sharp knife. Cover the loaf with plastic wrap that has been generously sprayed with cooking spray. Return it to a warm place to rise again, until very puffy and doubled in size, about 45 minutes.

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4 hours ago Place in lightly oiled bowl and turn over once to coat. Let rise until double in bulk (about 2-3 hours). Punch down and shape into 2 loaves on 2 cookies sheets dusted with flour. Place in warm …

Rating: 5/5(3)
Total Time: 1 hr 5 mins
Category: Yeast Breads
Calories: 1197 per serving
1. Plan on making sponge first.
2. I use active yeast and mix with water first to proof it. After 5 minutes, mix in flour with plastic or wood utensil until starter leaves side of bowl. I like to use a glass mason jar with lid. Let sit at least 6 hours in warm place until it triples, refrigerate if not using right away(take out and leave at room temperature for an hour before use).
3. Mix in 4 1/2 cups of flour (I used 2 cups whole wheat and the rest white), water, sponge starter, salt. Knead for about 10 minutes. Dough should be sticky, but not stick to your hands. Place in lightly oiled bowl and turn over once to coat.
4. Let rise until double in bulk (about 2-3 hours).

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9 hours ago Place the yeast, honey and warm water in a large bowl and let stand until foamy, about 5 minutes. In a separate bowl, whisk together the salt and the flour. Use …

Rating: 5/5(40)
Total Time: 32 mins
Category: Yeast Breads
Calories: 477 per serving
1. Place the yeast, honey and warm water in a large bowl and let stand until foamy, about 5 minutes.
2. In a separate bowl, whisk together the salt and the flour. Use a wooden spoon to stir 2 cups of the flour mixture into the yeast mixture; stir in the remaining flour mixture (dough will be stiff).
3. Turn out onto a lightly floured work surface. Knead with floured hands until dough is smooth and elastic, about 5-7 minutes. Add a little flour, 1 tablespoon at a time as necessary, to prevent dough from sticking.
4. Place in an oiled bowl, turning once to coat. Cover with plastic wrap (or a clean kitchen towel) and leave to rise until doubled in bulk, about 1 1/2 hours.

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7 hours ago Directions. 1 Put the flours, sugar, salt and yeast into a bowl. 2 Mix to a soft dough with the water. 3 Turn onto a floured surface and knead for 10 minutes. Shape as desired and put into an appropriate greased loaf tin. 4 Cover and leave to prove until double in size.

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3 hours ago Rustic French Bread – Dutch oven bread recipe you can easily make in the comfort of your home! There is nothing better than the smell of freshly baked bread. Serve homemade french

Cuisine: French
Estimated Reading Time: 6 mins
Category: Side Dish
1. Combine yeast, warm water and sugar in the bowl of your stand mixer. Let sit for about 5 minutes for yeast activation.
2. Add half of the flour and salt to the yeast mixture. Fit your mixer with dough hook and begin to knead over medium-low speed. Add remaining flour and continue to knead until dough just comes together. Dough will be sticky at this point.
3. Transfer dough to a lightly floured bowl and cover with a clean towel. Let dough rise for 3 hours. Transfer dough to a generously floured piece of parchment paper or cutting board and gently form dough into a smooth ball. Sprinkle top of dough with more flour, then cover with a large bowl (like a dome) and let rise for another 30 minutes.
4. Preheat oven to 450 degrees. Place dutch oven with lid into the oven to preheat for 20 minutes prior to baking bread. * If you don’t have a dutch oven, use a baking sheet but don't preheat the sheet.

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8 hours ago How to Make Crusty French Bread: 1. In the bowl of a mixer (or by hand), Whisk together 1 3/4 cups warm water and 1/2 tsp molasses until dissolved. 2. In a large glass or plastic bowl, whisk …

Rating: 5/5(30)
Total Time: 6 hrs 40 mins
Category: Easy/Medium
Calories: 225 per serving
1. In the bowl of a mixer (or by hand), whisk together 1 3/4 cups warm water and 1/2 tsp molasses until dissolved.
2. In a large glass or plastic bowl, whisk together 2 1/3 cups bread flour, 2 1/2 cups all-purpose flour, 1 1/4 tsp yeast and 2 tsp salt. Add water mixture to flour mixture and mix until you have a single mass of dough. Using a dough hook or clean hands, knead dough 4 minutes. Dough should be soft and feel sticky to the touch but should not stick to clean and dry finger tips. If your dough is too sticky after kneading, add more flour a tablespoon at a time.
3. Cover dough loosely with plastic wrap and let rise at room temp (69-75˚F) for 4 hours. Every hour while it rests (3 times total), with a wet hand, punch the dough down and fold it over onto itself a few times (a wet hand will keep the dough from sticking to you without adding any unnecessary flour).
4. After rising a total of 4 hours, draw dough edges into the center, turn over and place in a large well-floured bowl, sprinkle the dough with flour, cover with a tea towel and let rise 1 1/2 hours at room temp.

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8 hours ago 2:30-3:00pm – Preheat the oven. Place cast iron pan in oven for steam. Shape the baguettes. Sprinkle with flour, and cover with a clean towel, and let proof at room temperature for 1 …

Rating: 5/5(1)
Category: Bread
Cuisine: French
1. In a large mixing bowl, combine the room temperature water and yeast. Use a whisk to stir, until the yeast has begun to dissolve. Add the unbleached flour and salt. Use a Danish dough whisk, or your hands, to mix until there are no dry patches of flour left.Scrape your hands off well, and cover the bowl in plastic wrap. Let rest for 30 minutes at room temperature for the autolyse phase.
2. Do the first stretch and fold. Dampen your hands with water to prevent the dough from sticking. With the dough still in the bowl, you want to gently stretch one side of dough up until there's no more give, and fold it over the rest of the dough. Be gentle wit the stretching so that you don't tear the dough. Work your way around the dough until all sides have been stretched and folded. Then pick the whole ball of dough up and plop it over in the bowl.Cover with plastic wrap, and let rest for another 30 minutes at room temperature.
3. Stretch and fold #2. Cover, let rest for another 30 minutes.
4. Stretch and fold #3, then let the dough bulk ferment at room temperature for 5-6 hours until the surface of the dough is puffy and jiggly.

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8 hours ago Cheesy Garlic Bread – Talk about elevating a recipe! Rustic bread is the perfect way to make this delicious snack/meal/appetizer/just because. French Toast – Don't sweat it if your bread is …

Rating: 4.7/5(23)
Total Time: 2 hrs
Category: Side Dish
1. Mix water, yeast, and sugar in a large mixing bowl or stand mixer. Let sit for about 5 minutes until bubbly.
2. Add flour and salt. Mix until combined into a soft dough. (The dough should be slightly sticky to the touch, but not so that much comes off on your hands. If it’s too sticky to handle, add ¼ cup flour at a time.)
3. Cover loosely with plastic wrap and kitchen towel. Let rise for 1-3 hours, if possible! I’ve run out of time before and let it rise for only 30-60 mins and it still works, but the longer, the better!
4. Preheat oven to 450°F and put a pizza stone or flipped-over cookie sheet in the oven to heat up.

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4 hours ago Divide dough into 1 lb 3 oz (540 g) portions and shape into ovals. Proof at 85°F (29.4°C) with 90% humidity for 50 to 60 minutes. Next, score with a diagonal cut and then bake at 420ºF (150ºC) in a rack, deck or revolving oven (with steam for 5 seconds) for 20 minutes, or until loaves have a hard, golden brown crust. Remove from oven, let cool.

Rating: 3/5(1)
Estimated Reading Time: 1 min

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2 hours ago Homemade Rustic French Bread. In a mixing bowl, pour the hot water. Sprinkle the yeast packet and sugar over the hot water. Let sit for about 5 minutes for …

Servings: 8
Estimated Reading Time: 3 mins
Category: Bread
Total Time: 1 hr

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5 hours ago Instructions Checklist. Step 1. Mix water, yeast, and salt together in a large bowl until mixture becomes foamy, about 10 minutes. Stir flour into yeast mixture until well incorporated. The …

Rating: 4.4/5(19)
Total Time: 6 hrs 15 mins
Category: Breakfast And Brunch, Breakfast Bread Recipes
Calories: 162 per serving
1. Mix water, yeast, and salt together in a large bowl until mixture becomes foamy, about 10 minutes. Stir flour into yeast mixture until well incorporated. The dough will be loose and look wet. Cover bowl loosely with a damp towel and let sit for about 5 hours.
2. Shape dough into 2 loaves using damp hands. Place loaves on a cornmeal-dusted work surface and score the tops a few times with a sharp knife. Allow loaves to double in size, 30 to 60 minutes.
3. Preheat oven to 425 degrees F (220 degrees C). Place loaves on a baking sheet.
4. Bake in the preheated oven, spraying the surface of the dough occasionally with water, until golden brown, about 20 minutes.

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2 hours ago 1. Put the flour in the food processor, add the salt and yeast, and turn the machine on. With the machine running, pour 1 1/2 cups water through the feed tube in a steady stream. Process until the dough forms a sticky ball. If the dough begins sticking to the side of the bowl, you've added too much

Reviews: 1
Servings: 1
Cuisine: Not Set
Category: Bread

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6 hours ago Place the loaves on a floured towel, cover with oiled plastic wrap, and allow to rise until doubled in bulk (about 30 to 45 minutes). Preheat the oven to 450 …

Rating: 4.7/5(145)
Calories: 28 per serving
1. Measure the warm water in a small bowl and sprinkle the yeast on top. Set aside and allow the yeast to dissolve and become foamy.
2. Measure the bread flour into a large bowl and stir in the salt.
3. Make a well in the center of the flour mixture, and stir in the dissolved yeast.
4. Add the cool water, a little at a time, while stirring, just until a stiff, shaggy dough (watch the video below to see what this should look like) has formed (you may not need to use all of the water).

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9 hours ago Great recipe! Thanks violet! I've made several breads before that have used a sponge starter, but this is the best (and easiest) I've tried so far. This will be my …

Rating: 5/5(103)
Total Time: 5 hrs 25 mins
Servings: 2
Calories: 48 per serving
1. To make the sponge, whisk the 1/2 teaspoon yeast in 1/2 cup warm water. Stir in the whole wheat flour until the mixture resembles a thick batter. Beat for about 100 strokes to form longs strands of gluten. Cover the bowl with a damp cloth and let sit at room temperature for 2 to 8 hours (longer is better for flavor development). You can also let the poolish ripen in the refrigerator for 12 to 15 hours, bringing it back to room temperature before proceeding with the recipe.
2. When the poolish is ready, it will be bubbly and loose, with a yeasty, sour aroma. Scrape the poolish into a bowl and stir in the 2 1/2 cups water and the remaining 1/2 teaspoon yeast. Stir well to combine. Add the bread flour 1 cup at a time, mixing well after each addition, until the dough becomes too difficult to stir.
3. Transfer the dough to a floured work surface and knead for 10 to 12 minutes, adding more flour only when the dough becomes too sticky to handle. Sprinkle the salt over the dough and knead it for an additional 5 to 7 minutes. The dough should have a smooth surface and spring back to the touch. Shape the dough into a round and cover with a damp cloth for 5 to 10 minutes.
4. Place the dough in an oiled bowl, turning to coat the surface of the dough with oil. Cover the dough with a damp cloth and let it rise at room temperature until doubled in size, about 2 to 3 hours.

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8 hours ago Place on a lightly greased or parchment-lined baking sheet, or into an ovenproof crock. Cover and let rise for about 1 hour. Towards the end of the rising time, preheat the oven to 450°F. Uncover the loaf, and …

Rating: 4.7/5(58)
Total Time: 7 hrs 5 mins
Servings: 1
Calories: 120 per serving
1. To make the sponge: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. Mix the sponge ingredients together, and let rest at room temperature, covered, for 3 to 4 hours, or overnight., To make the dough: Stir down the sponge, and add the salt and flour.
3. Mix and knead the dough until it's smooth and elastic.
4. Knead in the Harvest Grains Blend or your choice of seeds.

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9 hours ago Let the yeast proof for about 5 minutes, until the mixture is foamy. Add flour to bowl. Mix with a sturdy spatula until the dough starts to come together, then add salt and mix until all ingredients …

Rating: 5/5(559)
Category: Bread
1. Combine yeast, sugar, and warm water in a large mixing bowl (you can also use a stand mixer fitted with a dough hook).
2. When dough has risen, lightly flour a large cutting board.
3. While bread is rising, place an empty dutch oven (with the lid on) in your oven and heat to 460 degrees Fahrenheit.
4. When the oven is hot, you’re ready to go! Use oven mitts to pull the dutch oven out and remove the lid.

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7 hours ago 2 hours ago · 2. Prepare Tzatziki sauce: In a small bowl, stir together yogurt, oil, cucumber, juice, and mint. 3. Grill kebobs: Place on grill. Cover and cook 4 to 5 minutes. Turn with long-handled spatula and

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3 hours ago Making bread at home is a unique experienceTo get the full recipe go to https://brunoalbouze.comRecipes / Shop / Gallery / Events / Blog / Food Reviews @ htt

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5 hours ago Punch dough down; return to bowl. Cover and let rise for 30 minutes. Preheat oven to 375°. Punch dough down. Turn onto a lightly floured surface. Shape into a 16x2-1/2-in. loaf with tapered ends. Sprinkle …

Rating: 5/5(29)
Estimated Reading Time: 2 mins
Cuisine: Europe, French
Total Time: 45 mins
1. In a large bowl, dissolve yeast in warm water.
2. Add sugar, oil, salt and 2 cups flour. Beat until blended.
3. Stir in enough remaining flour to form a stiff dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.
4. Place in a greased bowl, turning once to grease top.

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4 hours ago Preparation. Directions 1. Put the ingredients into the bread machine. Set to the dough programme and start. Grease a large baking tray & Pre-heat oven to …

Cuisine: French
Category: Bread, Bake
Servings: 2

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5 hours ago Instructions. Slice chunky pieces of bread for the toast. Warm on the stove top or in the oven. Spread a layer of Boursin cheese on the top of one side of the bread. Chop the pistachios if desired. Sprinkle with pistachios and drizzle with honey before serving. The key to this is using a delicious fresh hearty whole grain bread.

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9 hours ago Method. Proof the yeast by putting in about 1 cup of the warm water for 1-2 minutes. Mix flour and salt in a large bowl. Add the yeast in the water, then, wash out any yeast sticking to …

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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: 4.9/5(59)
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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Just Now This bread recipe requires an active sourdough starter. Depending on the virility of your starter, you may want to add 1/2 tsp of commercial bread yeast. It is traditional for French loaves to …

Rating: 4.9/5(8)
Category: Bread
Cuisine: French
Total Time: 2 hrs 50 mins
1. Warm the water to approximately 33 C / 93 F), and mix with the flour. Leave the flour to hydrate for 15-30 minutes.
2. Once the flour has hydrated, mix in the sourdough starter and salt. See my post on basic sourdough bread techniques for detailed instructions on how to add in extra ingredients and form the loaf.
3. Allow to rise in a warm location until doubled in volume (about 6-12 hours). Use the dough folding procedure 3-4 times during this rise.
4. Place the dough on a well-floured surface and cut into 2 equal pieces.

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3 hours ago 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. Dust dough with flour, …

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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8 hours ago Final dough: 10 oz. bread flour (2 1/2 cups) 6 oz. whole wheat or rye flour or a mixture of them (around 1 1/2 cups) 12.5 oz. water (1 1/2 cups) 1/2 tablespoon salt. 1/2 teaspoon instant yeast. all of the preferment. Put the yeast in the water and stir. Mix the flour and salt together in a bowl and pour in the yeasted water.

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Just Now Shaping baguettes. Turn the dough on a lightly floured surface. Divide into 3 equal pieces, shape into rectangles and let relax for 45-60 minutes.

Rating: 5/5(194)
Category: Bread
Cuisine: European, French
Calories: 158 per serving
1. Mix all ingredients in a bowl, cover with a plastic wrap and let rest for 15 minutes.
2. Over a period of 1 1/2 hours, do 3 sets of stretch and folds, flipping the dough upside down after each set.
3. Cover the bowl with a plastic wrap and place in refrigerator overnight for about 12-14 hours.
4. Turn the dough on a lightly floured work surface. Divide into 3 equal parts and shape into rectangles. Cover and let rest for 45-60 minutes.

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4 hours ago Rustic French-Style Multigrain Bread. Makes 2 loaves. This is an excellent, wholesome bread. It is based on my crusty French bread, which is in the similar and related recipes, but I substituted 8-grain flour for some of the white and oil for the butter, adding flavor and bumping up the good nutrition.

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Just Now Allow the dough to rest for around 30 minutes. While the bread is resting, prepare your oven or grill for baking by preheating to 420-425 degrees Fahrenheit. When the 30 minutes have …

1. In a large bowl, combine the warm water and honey. Sprinkle the yeast on top and allow it to proof for a few minutes as you measure the remaining ingredients. Add the flour and salt to the bowl and stir until it is fully incorporated.
2. Cover the bowl with a lid, clean kitchen towel, or piece of plastic wrap. Set the bowl in the refrigerator and allow it to rest for 2-4 hours. A longer proof in the refrigerator leads to a better tasting loaf. Two hours should be sufficient if the water was warm to the touch and the yeast was allowed to proof before adding the dry ingredients. You will know that the dough is ready to shape when it has risen slightly and has visible bubbles on the surface.
3. Brush the bottom surface and sides of your cast iron skillet with Baking Pan Release Spread or add a light coating of cooking spray or neutral tasting oil.
4. Remove the dough from the refrigerator. Sprinkle flour on a clean work surface. Remove the dough to the floured surface. The dough will be very sticky at first. Knead and turn the dough, shaping it into a ball as you go. Turn the dough a quarter turn with each kneading motion. Add more flour if necessary. The dough will quickly take shape and begin to lose its sticky texture. I usually knead it about 30 turns.

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6 hours ago In this episode, host Bridget Lancaster reveals the secrets to a classic Fougasse. Then, equipment expert Adam Ried shares his pick for the best automatic hand soap dispenser. Finally, test cook Becky Hays makes Bridget the perfect Provençal Vegetable Soup.

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3 hours ago Trusted Results with Bread machine rustic french bread recipe. French Country Bread - All Recipes. A simple European style country bread.Just enough whole wheat to give it some flavor but not so much that it's heavy. I use an overnight starter to give it extra flavor.

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8 hours ago Mix together the flour, yeast and 1/2 tsp salt. Add the oil, then pour in the water gradually, adding enough to make a soft dough. Knead the dough on a lightly …

Cuisine: Italian
Total Time: 30 mins
Category: Side Dish, Snack
Calories: 137 per serving
1. Heat oven to 220C/fan 200C/gas 7. Mix together the flour, yeast and 1/2 tsp salt. Add the oil, then pour in the water gradually, adding enough to make a soft dough. Knead the dough on a lightly floured surface for about 4-5 mins until the dough feels strong, bouncy and has a silky feel to it.
2. Cut the dough into 8 pieces, then roll out into rough rounds about 16-17cm in diameter. (Don’t pile them on top of each other or they will stick together.)
3. Sprinkle a baking sheet or two with semolina if you have it, otherwise leave plain. Lay the breads on the sheets and let them sit for 5 mins, then scatter with rosemary, salt and pepper and drizzle with olive oil. Bake in batches for 8-10 mins until puffy and golden. Can be made 3-4 hrs ahead.

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9 hours ago Instructions. In a small bowl, combine water, yeast, and sugar. In a separate medium bowl or the bowl of a stand mixer, combine flour and salt and stir to mix. Add liquid and stir until the dough begins to come together in a ball. If it seems too dry, add a …

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Just Now Crusty French Baguettes forming and baking. Soon it was time to form the bread and heat the oven. The directions were very similar to most of the artisan …

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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1 hours ago I use a rustic bread with a sprig of rosemary and wrapped in paper on the plates of the vineyard harvest shoot. Which was inspired by harvest season in the wine country. Simple & Easy Rustic Rosemary Bread. There are two ways to make this bread for your guests. The first involves making the bread from scratch. This is a great recipe and from

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6 hours ago In 1 ¾ cups of warm (110 °) water, dissolve 1 teaspoon sugar and 1 package of rapid rise yeast. What for some bubbles to prove the yeast is good. Add the yeast mixture to a preheated stand …

1. In 1 3/4 cups of warm (110°) water, dissolve 1 teaspoon sugar and 1 package of rapid rise yeast. What for some bubbles to prove the yeast is good.
2. Add the yeast mixture to a preheated stand mixer bowl. With the mixer on "2" slowly add 4 1/2 cups AP flour, 1/4 cup whole wheat flour, and 1 teaspoon salt. Allow the dough to mix for 10 minutes.
3. Move the dough to a lightly oiled bowl, form into a bowl, cover with plastic wrap, and place in a warm spot for about 60 minutes until about tripled in size.sound.
4. "Preheat" a Dutch oven with hot water, then dry and lightly coat with oil and move the dough into it. Cover and place in a warm spot and allow to double in size — about 30-45 minutes.

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5 hours ago This recipe for Rustic Italian Bread is pure and simple. You just need the ingredients, a bowl and a fork along with an oven to bake in. For some reason I believed I would need all sorts of tools, machines, …

Rating: 4.9/5(11)
Category: Baked Goods
Cuisine: Italian
Total Time: 40 mins
1. Note: Preheat your oven to 375 degrees
2. There are 2 techniques that I will call out below that deal with where you add the sugar. There is one way where you add the sugar to the yeast and another where you add the sugar to the flour. I have used both ways and they both work for me.
3. In a bowl, add 1 cup of warm water and dry active yeast and let it stand until creamy (about 5 minutes).
4. In a liquid measuring cup add 1/4 cup of lukewarm water, add the yeast and 2 teaspoons of granulated sugar. Check back in 10 minutes to make sure it has bubbled and foamed up. If it has then add lukewarm water up to the 2 cup mark of the measuring cup. Note: If it didn’t then you need to try another packet / jar of yeast.

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3 hours ago As I get more comfortable with baking homemade bread, each recipe just seems to get better and better. While the measurements are incredibly important, I’ll

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2 hours ago Rustic italian bread (bread machine) recipe. Learn how to cook great Rustic italian bread (bread machine) . Crecipe.com deliver fine selection of quality Rustic italian bread (bread machine) recipes equipped with ratings, reviews and mixing tips. Get one of our Rustic italian bread (bread machine) recipe and prepare delicious and healthy treat

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3 hours ago Mix: Dissolve 2 tsp salt and 2 tbsp honey in water and add to the risen poolish. Add the flour to a large bowl or a bowl of a mixer, then add the poolish with the water from the step above. …

Rating: 5/5(4)
Total Time: 4 hrs
Category: Bread
Calories: 240 per serving
1. Dissolve 1 tbsp dry instant yeast with 1 cup warm water, then add 1 cup flour and mix until no flour is seen. Allow to proof in warm, draft free place for 1 hour or until doubled in size.
2. Mix: Dissolve 2 tsp salt and 2 tbsp honey in water and add to the risen poolish. Add the flour to a large bowl or a bowl of a mixer, then add the poolish with the water from the step above. Knead: Quickly stir to combine, then knead by hand or with a mixer fitted with a dough hook until the dough is tacky to touch and no longer sticks to the sides of the bowl (~10-15 min).

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3 hours ago Replenish your levain the night before with 130 grams (4.6 oz, little over ½ cup) water and 130 grams flour (4.5 oz, 1 cup). Measure out your ingredients into a large bowl, mix thoroughly, cover with plastic wrap, and allow to rest or autolyze for about 20-30 minutes. Remove the dough to an unfloured counter-top and knead by hand for 7-10

Estimated Reading Time: 4 mins

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1 hours ago Walleye Cakes. Ingredients White Bread 1/4# cubed ( no crust) 3 Slices Walleye Cooked/Steamed & Cooled 2 Fillets Onions Diced 2 Tblsp. Parsley, Chopped 2 Tblsp. Eggs, Whole 2 Each Old Bay 0. Rustic Inn Café. 29 Jun 2017.

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7 hours ago Instructions. 1. Add the whole wheat flour, all purpose flour, rye culture (if using), salt and yeast to a bowl of a stand mixer, mix for 30 seconds and slowly add …

Estimated Reading Time: 3 mins
1. Add the whole wheat flour, all purpose flour, rye culture (if using), salt and yeast to a bowl of a stand mixer, mix for 30 seconds and slowly add the water in a steady drizzle.
2. mix for 5 more minutes and transfer the dough into a floured bowl for 1 hour.
3. fold the dough a few times and insert the dough back into the bowl, cover with a plastic wrap and refrigerate for 24-72 hours. Move the dough onto a floured surface and divide into 4 pieces, shape each piece into a bowl and let rest for 1 hour. Stretch each piece of the dough into a small 4 inch rectangle and let rest for another 30 minutes. Grab each rectangle and roll into a baguette shape making sure not to press too hard on the dough, we want it lose Transfer the baguettes into a floured couch, seam side up and pinch the edges of the dough to form a sharp edge.
4. Let the dough rest for about 1-2 hours until it nearly doubles its size. Preheat the oven to 500°F/250°c.

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Frequently Asked Questions

How to make crusty French bread?

How to Make Crusty French Bread: In a large glass or plastic bowl, whisk together 2 1/3 cups bread flour, 2 1/2 cups all-purpose flour, 1 1/4 tsp yeast and 2 tsp salt. Add water mixture to the flour mixture and mix until you have a single mass of dough. Using a dough hook or clean hands, knead dough 4 minutes.

What's the easiest way to make rustic bread?

This is the easiest recipe for rustic bread I've ever seen. Luckily it is also the yummiest. Feel free to halve the recipe if you only want one loaf, but beware: it's so addictive you may wish you'd just baked both loaves. Mix water, yeast, and salt together in a large bowl until mixture becomes foamy, about 10 minutes.

How to make easy bread recipe?

Easy Bread Recipe with a golden crackly crust and a chewy crumb, made with just a few basic ingredients. Make the biga: Toss 1 cup high protein flour (Canadian or bread flour is best), ⅛ tsp yeast, and 1 cup water in a bowl of a mixer and stir together until it comes together.

How to make pain de campagne - country French bread?

Pain de Campagne - Country French Bread - Directions 1 To make the sponge, whisk the 1/2 teaspoon yeast in 1/2 cup warm water. 2 When the poolish is ready, it will be bubbly and loose, with a yeasty, sour aroma. 3 Transfer the dough to a floured work surface and knead for 10 to 12 minutes,... 4 Place the dough in an oiled bowl,...

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