Best 2 Hard Do Bread Recipes
In the realm of culinary arts, where taste buds embark on a journey of flavors, there lies a delectable treat that has captivated hearts and palates for centuries: bread. From humble beginnings to modern-day variations, bread has transcended time and cultures, becoming a staple in kitchens worldwide. Whether you're a seasoned baker or just starting your culinary adventure, this article presents a treasure trove of bread recipes that cater to every skill level and preference. Discover the art of crafting classic white sandwich bread, perfect for everyday meals or transforming into delectable sandwiches. Indulge in the rustic charm of no-knead bread, where simplicity meets exceptional taste. For those seeking a healthier option, explore the wonders of whole wheat bread, packed with nutrients and bursting with flavor. And for a touch of indulgence, dive into the world of sourdough bread, where time and patience yield a uniquely tangy and aromatic loaf. Whatever your bread desires may be, this comprehensive guide offers a recipe that will satisfy your cravings and elevate your baking skills.
Here are our top 2 tried and tested recipes!
CRUSTY HOMEMADE BREAD
Crackling homemade bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. -Megumi Garcia, Milwaukee, Wisconsin
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 pieces).
Number Of Ingredients 5
Steps:
- 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. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Grease the bottom of a disposable foil roasting pan with sides at least 4 in. high; dust pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours. , 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., Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.
Nutrition Facts : Calories 105 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
SIMPLE CRUSTY BREAD
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 Street Bakery. It quickly became (and remains) one of our most popular recipes because it made bakery-quality bread a real possibility for home cooks. But then we heard about Jeff Hertzberg, a physician from Minneapolis, who devised a streamlined technique for a crusty loaf of bread. Mix flour, salt, yeast and water. Let it sit a bit, refrigerate it, take some out and let it rise, then bake it. The crusty, full-flavored loaf that results may be the world's easiest yeast bread.
Provided by Nick Fox
Categories breads, side dish
Time 3h45m
Yield 4 loaves
Number Of Ingredients 4
Steps:
- 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).
- 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.
- 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, 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.
Tips:
- Mise en place: Before you start baking, make sure you have all the ingredients and equipment you need. This will help you avoid any scrambling or forgetting something important.
- Use fresh, high-quality ingredients: The better the ingredients you use, the better your bread will be. Look for organic, unbleached flour, and fresh yeast. If you can, use filtered or spring water instead of tap water.
- Follow the recipe carefully: Don't skip any steps or substitute ingredients unless you know what you're doing. Bread baking is a science, and even small changes can affect the final product.
- Be patient: Bread dough needs time to rise. Don't rush the process, or your bread will be dense and undercooked. Allow the dough to rise in a warm, draft-free place until it has doubled in size.
- Bake the bread at the right temperature: The temperature of your oven will affect the crust and crumb of your bread. For a crispy crust and a soft, chewy crumb, bake the bread at a high temperature for the first 10-15 minutes, then reduce the temperature to finish baking.
Conclusion:
Baking bread at home can be a rewarding experience. With a little practice, you can create delicious, artisan-quality bread that your family and friends will love. So what are you waiting for? Get baking!
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