Best 5 Our Daily Bread In A Crock Weekly Make And Bake Rustic Bread Recipes

RUSTIC NO-KNEAD BREAD

Steps:

• In a large mixing bowl, combine 3½ cups (875 mL) of the flour with the sugar, yeast, and salt.Add the water and 2 tbsp (30 mL) of the oil to a bowl. Beat on low speed with an electric mixer until moistened; beat on medium speed for 3 minutes.Add the remaining flour and beat until thoroughly mixed into a stiff batter. Cover the bowl with plastic wrap.Preheat the oven to 350°F (180°C) for 1 minute and turn off the oven. Place a pan of very warm water in back of the oven on the center rack.Place the covered bowl on the center rack of the oven and let the dough rise until it has doubled in size (about 1 hour). Remove the bowl from the oven. Stir the batter with a spoon (the dough will deflate). Brush the bottom and sides of the Rockcrok® Dutch Oven XL with ½ tbsp (7 mL) of the oil using the Chef's Silicone Basting Brush.Scrape the dough from the bowl into the pot, shaping into a mound (the dough will be slightly sticky). Turn the dough over to oil the top. Sprinkle with oats, if desired.Place the uncovered pot into the oven. Let the dough rise for 25-30 minutes, or until it has doubled in size.Carefully remove the pot from the oven to avoid deflating the dough. Preheat the oven to 375°F (190°C). Bake, uncovered, for 40-45 minutes or until the top of the bread is a deep golden brown.Remove the pot from the oven. Carefully place it on a cooling rack. Let the bread cool for at least 30 minutes, then release bread from the edge of the pan using the Cake Tester & Releaser or a table knife.

SLOW COOKER BREAD

Steps:

• Butter a 6-by-3-inch round pan and set aside.
• Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
• Transfer the dough to the prepared pan, transfer the pan to a 6- to 8-quart slow cooker and cover with the lid. Cook on high until the internal temperature of the bread registers 200 degrees F, about 2 hours. Let cool in the pan for 5 minutes, then turn out onto a rack and let cool completely.

SLOW COOKER BREAD

Steps:

• Stir 1 cup water and yeast together in a small bowl until yeast is dissolved. Let sit until frothy or foamy, about 10 minutes.
• Mix flour and salt together in a plastic container with a tight-fitting lid. Add yeast mixture and stir with a wooden spoon until evenly combined and no traces of flour remain. Add 1 to 2 tablespoons water and stir again; dough should be tacky but not wet.
• Cover container with the lid. Let dough rise at room temperature for 1 hour.
• Set slow cooker to High. Cut a piece of parchment paper to line the bottom of your slow cooker.
• Dust a clean work surface with flour. Knead dough briefly with floured hands to get rid of any air pockets. Shape into a round or oval loaf depending on the shape of your slow cooker.
• Sprinkle some of the sesame seeds on the bottom of the slow cooker. Sprinkle remaining seeds generously all around the loaf. Place dough in the slow cooker and cover with the lid.
• Cook on High for 2 hours. Lift the lid a couple of times during cooking to release the steam. An instant-read thermometer inserted deep into the loaf should read between 200 and 210 degrees F (93 to 99 degrees C). The surface of the bread should be dry and no longer spongy. Remove the loaf and tap the bottom; it should sound hollow.
• Remove loaf from the slow cooker. Transfer to a wire rack and let cool completely before cutting, at least 1 hour.

SPEEDY BREAD ON HOT STONE

Steps:

• Mix well all the ingredients in a bowl or with the food processor.
• Cover the dough in the bowl with 1 tablespoon flour and let raise 30 minutes.
• Spread 2 tablespoons flour on a baking foil on a big plate.
• Use a spatula and if necessary some flour to detach the dough from the bowl and transfer on the baking foil.
• Spread 1 tablespoon of flour on the dough.
• Place the dough in a lukewarm oven (40°C/105°F) or in a warm place and let double its volume.
• 30 Minutes before baking place your baking stone in the oven and preheat at 475°F (250°C) (heat and timing are basing it on convection oven).
• Place a bowl with hot water on the bottom of the oven.
• Transfer the foil with the dough (leave the foil under the dough if it's easier for you!) on the stone.
• Bake about 30 Minutes or until nicely brown at 475°F (250°C).
• Let cool down on a rack.
• Enjoy!

RUSTIC BREAD FOR THE BREAD MACHINE

Steps:

• Biga:.
• In a glass or plastic bowl,stir flour, yeast and water together with a wooden spoon until smooth.Cover with a cloth and let stand overnight.It will be kind of bubbly.
• Bread:.
• Stir together flours,sugar,salt,.
• and Vital Gluten; set aside.
• Pour starter in bread machine.
• Add water, honey, Barley Malt,butter and oil.
• Add the flour mixture.
• Make a groove in flour and add yeast.
• Set Bread machine to Dough cycle.
• Keep an eye on the machine as dough may reach the top before the end of the cycle;if this happens push it back down.
• At the end of this cycle, remove dough from machine and split it in 2.
• Shape your breads in free form or in bread pans.
• Preheat oven 400*.
• Cover breads and let them rise for 45 minutes.
• Score the loaves.
• Place in hot oven for 10 minutes.
• Reduce heat to 350* and bake another 30 minutes.
• Remove bread from pans and tap the bottom to make sure it is baked(hollow sound).If not, return bread in the oven (without the pan)for another 5 minutes.
• Tip:.
• If you do not have Barley Malt double the amount of honey.
• While the oven is preheating,I set a large pan on top of the stove and sit my breads on a cookie on this pan for the rising stage.It works all the time.