Country Style Bread Recipes

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Rustic Country Bread image

A round loaf with a crisp crust--chewy, and great for sandwiches.

Provided by Chris

Categories     Bread     100+ Bread Machine Recipes

Time 16h40m

Yield 12

Number Of Ingredients 8

¾ cup spring water
¼ teaspoon bread machine yeast
1 ¾ cups bread flour
1 cup spring water
½ teaspoon bread machine yeast
2 cups bread flour
⅓ cup whole wheat flour
¼ teaspoon salt


  • The day before making bread, place 3/4 cup spring water, 1/4 teaspoon bread machine yeast and 1 3/4 cup bread flour into pan of a bread machine. Select dough cycle and let knead for 5 minutes. Stop machine and let rise overnight.
  • The next day, pour starter from bread machine pan into a non-metallic container. Reserve 1/3 cup for this recipe and freeze remainder for later use.
  • In a large bowl, mix together 1/3 cup reserved starter, 1 cup spring water, 1/2 teaspoon yeast, 2 cups bread flour, whole wheat flour and salt. Select Dough Cycle; press Start. After 10 minutes, remove dough from machine and place in a lightly oiled bowl. Cover with a damp towel and let rise until doubled, about 2 hours. Deflate dough and let rise again until doubled, about 1 hour.
  • Turn dough out onto a lightly floured surface and form into a round loaf. Place loaf on a baking sheet that has been sprinkled with cornmeal. Cover and let rise until nearly doubled, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
  • Spray loaf with water and place in preheated oven. Spray loaf again every two minutes during the first 10 minutes of baking. Bake for 40 minutes, until bottom of loaf sounds hollow when tapped.

Nutrition Facts : Calories 84.2 calories, Carbohydrate 17 g, Fat 0.4 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 0.1 g, Sodium 49.5 mg, Sugar 0.1 g


Country White Bread image

Anytime is the right time for a comforting slice of homemade bread. These loaves are especially nice since the crust stays so tender. This white bread recipe is my husband Nick's favorite. He makes most of the bread at our house. -Joanne Shew Chuk, St. Benedict, Saskatchewan

Provided by Taste of Home

Time 45m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 7

2 packages (1/4 ounce each) active dry yeast
2 cups warm water (110° to 115°)
1/2 cup sugar
2 teaspoons salt
2 large eggs, room temperature
1/4 cup canola oil
6-1/2 to 7 cups all-purpose flour


  • In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, oil and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. , Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough. Divide in half and shape into loaves. Place in 2 greased 9x5-in. loaf pans. Cover with kitchen towels; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°., Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 125 calories, Fat 2g fat (0 saturated fat), Cholesterol 13mg cholesterol, Sodium 226mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.


Tartine's Country Bread image

The country bread from Tartine Bakery in San Francisco has reached cult status among passionate bakers, and deservedly so. Based on traditional principles, Mr. Robertson has developed a way to get a tangy, open crumb encased in a blistered, rugged crust in a home kitchen, from a starter you create yourself. It is a bit of project - from start to finish, it takes about two weeks - but well worth the effort. (If you already have active starter ready to go, then the process shortens to two days.) So know that you have to be patient, and that the nature of bread baking at home is unpredictable. The level of activity of your starter, the humidity in your kitchen, the temperature during the rises, the time you allow for each step - all of these elements affect the bread and any change can impact your final loaf. But that final loaf is a wonder, the holy grail for the serious home baker.

Provided by The New York Times

Categories     breakfast, brunch, dinner, lunch, breads, project, appetizer, side dish

Time P1DT12h

Yield 2 loaves

Number Of Ingredients 7

1000 grams white-bread flour
1000 grams whole-wheat flour
200 grams leaven
900 grams white-bread flour
100 grams whole-wheat flour, plus more for dusting
20 grams fine sea salt
100 grams rice flour


  • Make the starter: Combine 1,000 grams white-bread flour with 1,000 grams whole-wheat flour. Put 100 grams of warm water (about 80 degrees) in a small jar or container and add 100 grams of the flour mix. Use your fingers to mix until thoroughly combined and the mixture is the consistency of thick batter. Cover with a towel and let sit at room temperature until mixture begins to bubble and puff, 2 to 3 days.
  • When starter begins to show signs of activity, begin regular feedings. Keep the starter at room temperature, and at the same time each day discard 80 percent of the starter and feed remaining starter with equal parts warm water and white-wheat flour mix (50 grams of each is fine). When starter begins to rise and fall predictably and takes on a slightly sour smell, it's ready; this should take about 1 week.(Reserve remaining flour mix for leaven.)
  • Make the leaven: The night before baking, discard all but 1 tablespoon of the mature starter. Mix the remaining starter with 200 grams of warm water and stir with your hand to disperse. Add 200 grams of the white-wheat flour mix and combine well. Cover with a towel and let rest at room temperature for 12 hours or until aerated and puffed in appearance. To test for readiness, drop a tablespoon of leaven into a bowl of room-temperature water; if it floats it's ready to use. If it doesn't, allow more time to ferment.
  • Make the dough: In a large bowl, combine 200 grams of leaven with 700 grams of warm water and stir to disperse. (Reserve remaining leaven for future loaves; see note below.)
  • Add 900 grams of white-bread flour and 100 grams of whole-wheat flour to bowl and use your hands to mix until no traces of dry flour remain. The dough will be sticky and ragged. Cover bowl with a towel and let dough rest for 25 to 40 minutes at room temperature.
  • Add 20 grams fine sea salt and 50 grams warm water. Use hands to integrate salt and water into dough thoroughly. The dough will begin to pull apart, but continue mixing; it will come back together.
  • Cover dough with a towel and transfer to a warm environment, 75 to 80 degrees ideally (like near a window in a sunny room, or inside a turned-off oven). Let dough rise for 30 minutes. Fold dough by dipping hand in water, taking hold of the underside of the dough at one quadrant and stretching it up over the rest of the dough. Repeat this action 3 more times, rotating bowl a quarter turn for each fold. Do this every half-hour for 2 1/2 hours more (3 hours total). The dough should be billowy and increase in volume 20 to 30 percent. If not, continue to let rise and fold for up to an hour more.
  • Transfer dough to a work surface and dust top with flour. Use a dough scraper to cut dough into 2 equal pieces and flip them over so floured sides are face down. Fold the cut side of each piece up onto itself so the flour on the surface remains entirely on the outside of the loaf; this will become the crust. Work dough into taut rounds. Place the dough rounds on a work surface, cover with a towel, and let rest 30 minutes.
  • Mix 100 grams whole-wheat flour and 100 grams rice flours. Line two 10- to 12-inch bread-proofing baskets or mixing bowls with towels. Use some of the flour mixture to generously flour towels (reserve remaining mixture).
  • Dust rounds with whole-wheat flour. Use a dough scraper to flip them over onto a work surface so floured sides are facing down. Take one round, and starting at the side closest to you, pull the bottom 2 corners of the dough down toward you, then fold them up into the middle third of the dough. Repeat this action on the right and left sides, pulling the edges out and folding them in over the center. Finally, lift the top corners up and fold down over previous folds. (Imagine folding a piece of paper in on itself from all 4 sides.) Roll dough over so the folded side becomes the bottom of the loaf. Shape into a smooth, taut ball. Repeat with other round.
  • Transfer rounds, seam-side up, to prepared baskets. Cover with a towel and return dough to the 75- to 80-degree environment for 3 to 4 hours. (Or let dough rise for 10 to 12 hours in the refrigerator. Bring back to room temperature before baking.)
  • About 30 minutes before baking, place a Dutch oven or lidded cast-iron pot in the oven and heat it to 500 degrees. Dust tops of dough, still in their baskets, with whole-wheat/rice-flour mixture. Very carefully remove heated pot from oven and gently turn 1 loaf into pan seam-side down. Use a lame (a baker's blade) or razor blade to score the top of the bread a few times to allow for expansion, cover and transfer to oven. Reduce temperature to 450 degrees and cook for 20 minutes. Carefully remove lid (steam may release) and cook for 20 more minutes or until crust is a rich, golden brown color.
  • Transfer bread to a wire rack to cool for at least 15 minutes before slicing. The bottom of the loaf should sound hollow when tapped. Increase oven temperature to 500 degrees, clean out pot and repeat this process with the second loaf.

Nutrition Facts : @context http, Calories 417, UnsaturatedFat 1 gram, Carbohydrate 86 grams, Fat 2 grams, Fiber 8 grams, Protein 15 grams, SaturatedFat 0 grams, Sodium 274 milligrams, Sugar 0 grams


Crusty Country Style French Bread image

This recipe came with a Williams- Sonoma French Bread pan my In-Laws gave me for Christmas. (I have wonderful In-Laws :)) I have only tried this recipe in the specified pan and it is absolutely delicious! Crusty on the outside and soft and chewy on the inside. The technique is a bit unusual compared to what I was used to, but it is well worth the effort. I don't know if it is the recipe, the technique, the pan, or a combination of all 3 that makes these loaves so tasty, but this is now my standard recipe. Just a note: This recipe prints out on 2 pages. Thought I'd mention it if you want to print 2 sided to save paper ;)

Provided by Brenda.

Categories     Yeast Breads

Time 4h10m

Yield 2 loaves, 8 serving(s)

Number Of Ingredients 6

2 cups water (warm 110 F or 43 C)
1 teaspoon sugar
3 1/4 teaspoons active dry yeast
5 -5 1/2 cups flour (plus additional flour for dusting)
2 1/2 teaspoons salt
1 egg white, lightly beaten with a pinch of salt


  • In a small bowl, combine the warm water and sugar, stirring until the sugar dissolves.
  • Add the yeast and stir gently to mix.
  • Let stand until foamy, about 5 minutes.
  • In the bowl of an electric mixer fitted with the dough hook, combine 4 cups of the flour and the salt. Beat on low speed just until combined.
  • Slowly add the yeast mixture and beat just until incorporated about 1 minute.
  • Increase the speed to medium low to medium and beat for 10 minutes adding more flour, about 1/4 cup at a time, until the dough is elastic and pulls away from the sides of the bowl. (I used speed 4 on my Artisan when I still had it and now use speed 2 with my P600).
  • Turn the dough out onto a lightly floured surface and knead for 1 minute.
  • Form into a ball and dust lightly with flour.
  • Sprinkle a little flour into a bowl and transfer the dough to the bowl.
  • Cover with plastic wrap and let rise in a warm place until doubled in bulk. 45-60 minutes.
  • Turn the dough out onto a lightly floured surface.
  • Punch down the dough and knead for a few seconds.
  • Form the dough into a ball and return to the bowl again.
  • Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk. 20- 30 minutes.
  • Turn the dough onto a lightly floured surface and punch down.
  • Cut the dough into 2 equal pieces and shape each into a ball.
  • Let rest 5 minutes.
  • Line a french bread pan with a clean kitchen towel (a large flour sack towel works well) and sprinkle with a little flour.
  • Roll each ball into a log with tapered ends, about the length of the pan, and place on the towel in the pan. Cover with the overhanging edges of the towel and let rise in a warm place for 20 minutes.
  • Position an oven rack in the lowest position of the oven, and place a baking pan 1/3 full of boiling water on the rack.
  • Preheat oven to 425 F (220C).
  • Gently lift the towel holding the loaves off of the pan, taking care not to let the loaves touch each other and set on a work surface.
  • Spray the pan with non-stick cooking spray and using the towel as a guide gently flip each loaf into a well in the pan.
  • Brush off excess flour.
  • Using a sharp knife, make 3-5 diagonal slashes in the loaves about 1/4 inch deep (6mm).
  • Brush with the beaten egg white mixture.
  • Bake on center rack until the bread sounds hollow when tapped, about 30-35 minutes.
  • Transfer the pan to a wire rack and cool the loaves in the pan until room temperature.


French Country Bread image

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.

Provided by Stephen Carroll

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time P1DT2h40m

Yield 30

Number Of Ingredients 8

½ teaspoon active dry yeast
1 cup warm water
1 ½ cups bread flour
2 teaspoons active dry yeast
2 cups warm water
1 cup whole wheat flour
4 ½ cups bread flour, divided
2 teaspoons salt


  • The night before baking the bread prepare this starter: In a medium sized non-metal mixing bowl dissolve 1/2 teaspoon active dry yeast in 1 cup warm water. Add 1 1/2 cup bread flour and mix well. Cover and let sit overnight at room temperature.
  • The next day: In a large mixing bowl, dissolve the 2 teaspoons yeast in the 2 cups warm water. Add the starter mixture, the whole wheat flour, 3 cups bread flour and the salt; stir until well combined. Add the remaining bread flour, 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Grease two 9x5-inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 45 minutes. Preheat the oven to 425 degrees F (220 degrees C).
  • Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 20.4 g, Fat 0.5 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 0.1 g, Sodium 156.6 mg, Sugar 0.1 g


Country Bread image

Our daughter, Christy, loves baking this pretty braided bread with a hint of ginger. She has entered it in various 4-H competitions and enjoys teaching others how to make it.

Provided by Taste of Home

Time 55m

Yield 2 loaves (16 slices each).

Number Of Ingredients 10

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/4 cup butter, softened
1/4 cup sugar
1 teaspoon salt
1/4 teaspoon ground ginger
3 eggs
5 to 6 cups all-purpose flour
2 tablespoons sesame seeds


  • In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, ginger, eggs and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into six pieces. Shape each into a 12-in. rope. Braid three ropes; pinch ends to seal and tuck under. Repeat with remaining dough. , Place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Beat remaining egg; brush over dough. Sprinkle with sesame seeds. Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to wire racks to cool.

Nutrition Facts :


Country Bread image

Provided by Food Network

Time 7h35m

Yield 2 loaves

Number Of Ingredients 4

1 1/2 pounds all-purpose flour, plus more for dusting
Room temperature water
3 grams fresh yeast, crumbled
1 tablespoon kosher salt


  • The day before making the bread or early in the day, make the poolish (or biga) by placing 8 ounces of the flour, 7 ounces of room temperature water and the yeast in a large bowl and mixing it well with a wooden spoon. Cover the bowl with a kitchen towel and let it stand for 2 to 3 hours at room temperature or in the refrigerator overnight. The poolish should double in volume.
  • Add 1 pound of the flour and 12 ounces of room temperature water to the poolish and mix together well with your hands. It will be very sticky. Cover the bowl with the kitchen towel and let rest for 30 minutes.
  • Sprinkle the salt over the surface of the dough and then fold the dough onto itself several times until the salt is incorporated. Cover the bowl with the kitchen towel and let the dough rest for 1 hour.
  • Cover your hands with flour and sprinkle flour around the outside edge of the dough. Fold the dough onto itself 6 to 8 times. Cover the bowl with the kitchen towel and let rest for 1 hour.
  • Fold the dough onto itself 6 to 8 times, dust a board generously with flour and pour the dough out onto the board.
  • Divide the dough into two equal parts and turn and form each part into a ball, stretching the dough to form a smooth top. Sprinkle flour heavily in 2 separate bowls (there should be enough flour to keep the dough from sticking) and turn each ball of dough upside down into a bowl. Sprinkle the top of each ball with flour, cover each bowl with a kitchen towel and let it rise until doubled in size, about 45 to 60 minutes.
  • Preheat an oven to 500 degrees F and line 2 sheet pans with parchment paper.
  • Turn each ball of dough bottom-side up onto its own sheet pan and use a knife or razor blade to score a tic-tac-toe design on the top of each loaf.
  • Place the loaves in the oven, immediately lower the temperature to 450 degrees F and bake for 30 minutes. (Do not open the oven door!) The loaves are done when they are golden brown and make a hollow sound when tapped on the bottom. Cool the loaves on a baking rack.


Country Style Bread image

Make and share this Country Style Bread recipe from

Provided by Ayurveda For Life

Categories     Yeast Breads

Time 1h45m

Yield 1 loaf

Number Of Ingredients 7

3 cups whole wheat flour
1 tablespoon sunflower oil
1 1/2 cups water
10 g fresh yeast
1 tablespoon sea salt
1 teaspoon sugar
1 -2 teaspoon seeds (optional)


  • Mix the water with the yeast and sugar and stir well. Cover with clean tea towel and leave on the side for 10 minutes.
  • Meanwhile mix the flour with room the salt, oil and seeds.
  • When the yeast starts to bubble add it to the flour and mix well.
  • Knead for about 5 minutes. The dough should be slightly sticky.
  • Cover the dough in oil and put it a 26 cm round cake pan.
  • Keep it in the oven in 50 degrees C for about 30 minutes.
  • Then turn the heat up and bake it at 150 degrees C for about 60 minutes.
  • When ready leave the bread to cool down on a rack, covered with tea towel.

Nutrition Facts : Calories 1381.5, Fat 23, SaturatedFat 3.4, Sodium 7000.4, Carbohydrate 266.9, Fiber 40.1, Sugar 5.7, Protein 49.2


Country loaf image

Fill the house with the aroma of freshly baked bread with this delicious artisan-style loaf

Provided by Emma Lewis

Categories     Side dish, Snack

Time P1D

Yield Cuts into 10 slices

Number Of Ingredients 7

225g strong white bread flour
1 tsp fast-action dried yeast
500g strong white bread flour, plus extra for kneading and dusting
2 tsp fast-action dried yeast
2 tsp salt
75ml plain yogurt
oil , for greasing


  • First, make the starter. Tip the flour and yeast into a bowl. Pour over 200ml warm water, use a wooden spoon to mix together, then cover the bowl with a piece of oiled cling film. Leave in the fridge overnight, after which the dough should look fairly frothy and bubbly, with a sweet yeasty smell.
  • Now make the bread. Tip the flour into a bowl along with the yeast and salt. Pour 150ml warm water and the yogurt into the starter mixture, stir until well combined, then pour this into the bowl with the flour. Use a spoon to bring the mixture together into a ball - this will take a couple of mins as the flour needs to absorb the water. Add another 50ml water if the dough feels tight.
  • Tip out the dough onto a surface lightly dusted with flour. Push down and away, using the heel of your hand to stretch out the dough, then fold the outside edge back over itself to make a ball again. Twist the dough round a bit and start again. Keep kneading like this for about 10 mins, depending on how vigorous you are. When it's ready, the dough should feel slightly springy when touched and have a smooth surface when shaped into a ball. Alternatively, you can knead the dough for about 5 mins in a table-top mixer or food processor with a dough attachment.
  • Lightly oil a large bowl and place the dough inside. Oil a piece of cling film, lay this loosely over the top, then leave in a warm, draught-free place until nearly trebled in size - this can take from 45 mins to about 1½ hrs. Remove the cling film and punch down the airy dough with your hand. Tip out onto your floured surface, knead a couple of times until smooth and the air has been knocked out, then lightly oil a large baking sheet. Shape the dough into a round ball and place on the sheet. Re-cover with the oiled piece of cling film and leave until doubled in size, about 1 hr.
  • Heat oven to 230C/210C fan/gas 8. Place a roasting tin on the bottom shelf of the oven and carefully half-fill with boiling water from the kettle. Leave in the oven for 10 mins so it gets steamy. If your dough has spread, gently tuck the ends under to make a neat ball, then use a sharp knife to make a few slashes across the bread before lightly dusting with flour. Place the baking sheet on the top shelf of the oven and bake for 20 mins. Turn the heat down to 220C/200C fan/ gas 7, bake for 25 mins more, then take out of the oven. Tap the bottom of the loaf - it should sound hollow. Return to the oven for another 10 mins if not. Leave to cool on a wire rack. Great with a bowl of soup, as a chunky sandwich or, best of all, lightly toasted with some butter and jam.

Nutrition Facts : Calories 265 calories, Fat 2 grams fat, Carbohydrate 56 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 1.02 milligram of sodium


Country-Style Sourdough Bread image

Provided by Alton Brown

Categories     Bread     Mixer     Bake     Bon Appétit

Yield Makes 2 loaves

Number Of Ingredients 8

1 cup warm filtered or spring water (105°F to 115°F)
3/4 cup Proto-Dough
1/4 cup buttermilk
3/4 teaspoon instant or rapid-rise yeast
3 1/3 cups (or more) bread flour, divided
2 teaspoons salt
Nonstick vegetable oil spray


  • Mix first 4 ingredients in bowl of heavy-duty mixer. Add 2 cups flour; stir to blend. Cover bowl with kitchen towel. Let rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
  • Using dough hook, mix in 1 1/3 cups flour and salt at lowest setting. Increase speed slightly; knead dough 5 minutes, adding more flour by tablespoonfuls if dough sticks to sides of bowl. Let dough rest 15 minutes. Knead on low 5 minutes. Scrape dough from hook into bowl. Remove bowl from stand. Coat rubber spatula with nonstick spray. Slide spatula under and around dough, coating dough lightly. Cover bowl with kitchen towel. Let dough rise until doubled in volume, about 1 hour.
  • Turn dough out onto floured surface and fold over on itself several times to flatten. Divide in half. Shape each half into 4x8-inch rectangle. Make 1 shallow lengthwise slash down each.
  • Sprinkle large rimmed baking sheet with cornmeal. Space loaves on sheet 3 inches apart. Dust tops with flour. Cover with plastic; let rise in warm draft-free area until doubled in volume, about 1 hour.
  • Place 13x9x2-inch metal baking pan on bottom of oven. Position rack at lowest level of oven; preheat to 500°F. Place bread in oven. Quickly pour 1/2 cup water into metal pan; close oven door. Bake 5 minutes. Add 1/2 cup water to pan. Quickly close door; reduce oven temperature to 425°F. Bake loaves until puffed and golden, about 20 minutes. Transfer to rack; cool 15 minutes. Serve warm or at room temperature.

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Country-style bread is a loaf made of unbleached wheat flour, with a firm, coarse-textured crumb. It is also known as rustic country-style, coarse-country, or peasant bread. Country-style rolls are also available. Community content is …

2016-01-08 Instructions: Add warm water, yeast, and sugar into a 2 cup measuring cup. Let bubble. Pour into large mixing bowl. Mix in eggs, melted butter, buttermilk, salt, and honey. Stir until smooth. Photo: Beat in flour. Gradually add in more flour, enough to make a soft, workable dough.

Preparation. STEP 1 Make the starter: Combine 1,000 grams white-bread flour with 1,000 grams whole-wheat flour. Put 100 grams of warm water (about 80 degrees) in a small jar or container and add 100 grams of the flour mix. Use your fingers to mix until thoroughly combined and the mixture is the consistency of thick batter.

Our farmhouse bread recipe makes one delicious loaf, and serves around 8 people. If you are looking to make several loaves, just multiply the ingredients by two. If you're a fan of this farmhouse bread recipe, try out our white bread rolls. 3 h 5 m Total Time. 2 h 30 m Prep Time.

Preheat oven to 450°F and put a pizza stone or flipped-over cookie sheet in the oven to heat up. Fill a baking dish with 2 inches of water and place on the bottom rack to create steam for an extra crispy crust. Sprinkle flour on the counter, turn out the dough, fold on …

Procedure. In a large bowl whisk the dry ingredients together, evenly distributing the salt and yeast throughout the flour. Pour in the warm water and stir with the handle of a wooden spoon until a moist dough forms. Continue stirring until the dough incorporates all the loose flour in the bowl, 1 or 2 minutes in total.

Step 3. Sprinkle 1 tablespoon bread flour over work surface. Turn dough out onto surface; knead until smooth and elastic (about 8 to 10 minutes). Place dough in a large well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk. Step 4.

2019-04-29 Warm up 200 ml of the water to 105F. Add the honey and the yeast and stir. Let the yeast activate for about 5-10 minutes or until a foam cap forms. Combine all of the ingredients in a large mixing bowl. Knead for 10 minutes, cover with a …

2019-01-03 Instructions. Preheat oven to 160 degrees and turn off. Add the yeast, salt, and 2 cups of the flour to the bowl of a stand mixer fitted with the hook attachment. Lightly whisk the ingredients together and set aside. Add the sugar, buttermilk and 6 tablespoons of the butter to a small saucepan.

2020-01-09 Dust a proofing basket with flour and gently transfer dough into the basket. Cover with kitchen towel and let rest for 1 hour. Halfway through resting time, preheat Oven to 475 F (245 C) and place a 3.5 qt dutch oven on middle rack. The next step can be done in two ways. Remove the hot dutch oven from the oven.

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2005-07-14 In small bowl, whisk water, honey, oil and salt ; stir into flour mixture to make sticky dough. Turn out onto lightly floured surface. Knead for about 8 minutes or until still slightly sticky and dough springs back when pressed in centre, adding up to 1/4 cup (50 mL) more all-purpose flour as necessary. Place in greased bowl, turning to grease ...

Instructions: In a large bowl, mix together 4 cups flour, 1 ½ tbsp yeast, 1 ½ tbsp salt, and 2 tbsp sugar. In a second large bow, pour 4 cups of milk and 2 tbsp butter. Put the butter/milk in the microwave and warm in 45 second intervals until the butter has melted. Stir together. Pour the milk and butter mixture into the flour mixture. Mix well.

2022-04-07 Instructions. Preheat oven to 350°. In a small bowl, combine the salt, cumin, paprika, ground pepper, cinnamon and cloves. Rub all over the ribs, coating all sides. Place ribs, bone side up, in a greased shallow roasting pan. Bake uncovered for 75 minutes; drain.

Avocado Toasts with Chipotle Butter, Black Beans, and Tomato. For a spicier, more filling take on conventional avocado toast, layer avocado with chile butter, refried beans, and tomato. Serve eggs alongside or on top. Recipe.

Instructions Checklist. Step 1. Sprinkle brown sugar in a slow cooker that has been sprayed with non-stick vegetable spray. Add bread to slow cooker. Advertisement. Step 2. Whisk together remaining ingredients except whipped cream; pour over bread. Cover and cook on high setting for 2 to 3 hours, until thickened. Do not stir.

Instructions. Add all the bread ingredients to the special pan in order recommended by your bread machine manufacturer. Let's knead. Set to rapid setting and medium crust on the appliance. Press start. When ready, turn the bread out onto a rack to cool. Slice and enjoy.

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