Countrybread Recipes

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NO-KNEAD COUNTRY BREAD



No-Knead Country Bread image

This delicious and gorgeous loaf is part recipe, part science experiment, and part fun family project when you're all stuck in the house together looking for things to do. Even though it takes many, many hours, the texture you get is just incredible. Spread with butter and jam, if desired.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes

Time 20h50m

Yield 12

Number Of Ingredients 5

3 ½ cups white bread flour
½ cup sprouted spelt flour
¼ teaspoon active dry yeast
2 cups cold water
1 ½ teaspoons fine kosher salt

Steps:

  • Place white bread flour, whole wheat bread flour, and yeast into a large mixing bowl and stir with a wooden spoon. Pour in cold water and mix with a wooden spoon or spatula until a very wet, sticky dough comes together, about 3 minutes. Add the salt and mix another 2 to 3 minutes. Scrape down the sides of the bowl. Cover with foil. Allow dough to rise at room temperature for 18 hours.
  • Deflate the bubbly dough with a spatula by scraping down the sides of the bowl and folding the dough over itself, turning the bowl as you go around in a circular motion, about 12 times or so.
  • Scrape the dough onto a very well-floured surface with a spatula. Sprinkle the surface of dough generously with flour. Generously flour hands and then roll and fold dough on the table until you've formed a round or oval loaf shape that has a smooth surface, 1 to 2 minutes. The dough is very sticky, so add more flour if you need. The shape doesn't really matter, but a smooth surface is the goal.
  • Transfer to a Silpat®-lined baking sheet and let rise, uncovered, until doubled in size, about 2 hours. The dough will spread out more than rise up, but this is normal.
  • Preheat the oven to 450 degrees F (230 degrees C).
  • Make 1 shallow slash down the middle of the dough with a very sharp knife or razor, being careful not to deflate the dough too much; the slash is optional. Spray the surface of the loaf very lightly with plain water to help the crust form.
  • Bake in the center of the preheated oven until nicely browned, about 30 minutes. Let cool on a rack before cutting.

Nutrition Facts : Calories 143.3 calories, Carbohydrate 28.9 g, Fat 0.8 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 0.1 g, Sodium 241.9 mg, Sugar 0.3 g

COUNTRY WHITE BREAD



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

Steps:

  • 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 BAKERY'S COUNTRY BREAD



Tartine Bakery's Country Bread image

Loaves made with a natural leaven keep for a week-one reason Chad Robertson, of San Francisco's legendary Tartine Bakery, prefers this time-honored technique. The resulting bread boasts a thick, burnished crust and a moist interior shot through with holes. Get the step-by-step guide where we break down how to make this delicious country bread. Recipe and image reprinted with permission from "Tartine Bread," by Chad Robertson, with photographs by Eric Wolfinger.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 2 loaves

Number Of Ingredients 10

1,135 grams white bread flour
1,135 grams whole-wheat flour
455 grams water (lukewarm)
150 grams water (78 degrees) per feeding
200 grams water (78 degrees)
750 grams water (80 degrees)
200 grams leaven
900 grams white bread flour
100 grams whole-wheat flour
20 grams salt

Steps:

  • Make the starter: Mix white bread flour with whole-wheat flour. Place lukewarm water in a medium bowl. Add 315 grams flour blend (reserve remaining flour blend), and mix with your hands until mixture is the consistency of a thick, lump-free batter. Cover with a kitchen towel. Let rest in a cool, dark place until bubbles form around the sides and on the surface, about 2 days. A dark crust may form over the top. Once bubbles form, it is time for the first feeding.
  • With each feeding, remove 75 grams; discard remainder of starter. Feed with 150 grams reserved flour blend and 100 grams warm water. Mix, using your hands, until mixture is the consistency of a thick, lump-free batter. Repeat every 24 hours at the same time of day for 15 to 20 days. Once it ferments predictably (rises and falls throughout the day after feedings), it's time to make the leaven.
  • Make the leaven: The night before you plan to make the dough, discard all but 1 tablespoon of the matured starter. Feed with 200 grams reserved flour blend and the warm water. Cover with a kitchen towel. Let rest in a cool, dark place for 10 to 16 hours. To test leaven's readiness, drop a spoonful into a bowl of room-temperature water. If it sinks, it is not ready and needs more time to ferment and ripen. As it develops, the smell will change from ripe and sour to sweet and pleasantly fermented; when it reaches this stage, it's ready to use.
  • Make the dough: Pour 700 grams warm water into a large mixing bowl. Add 200 grams leaven. Stir to disperse. (Save your leftover leaven; it is now the beginning of a new starter. To keep it alive to make future loaves, continue to feed it as described in step 2.) Add flours, and mix dough with your hands until no bits of dry flour remain. Let rest in a cool, dark place for 35 minutes. Add salt and remaining 50 grams warm water. Fold dough on top of itself to incorporate. Transfer to a medium plastic container or a glass bowl. Cover with kitchen towel. Let rest for 30 minutes.
  • The dough will now begin its first rise (bulk fermentation), to develop flavor and strength. (The rise is temperature sensitive; as a rule, warmer dough ferments faster. Robertson tries to maintain the dough at 78 degrees to 82 degrees to accomplish the bulk fermentation in 3 to 4 hours.)
  • Instead of kneading, Robertson develops the dough through a series of "folds" in the container during bulk fermentation. Fold dough, repeating every 30 minutes for 2 1/2 hours. To do a fold, dip 1 hand in water to prevent sticking. Grab the underside of the dough, stretch it out, and fold it back over itself. Rotate container one-quarter turn, and repeat. Do this 2 or 3 times for each fold. After the 3 hours, the dough should feel aerated and softer, and you will see a 20 to 30 percent increase in volume. If not, continue bulk fermentation for 30 minutes to 1 hour more.
  • Pull dough out of container using a dough spatula. Transfer to a floured surface. Lightly dust dough with flour, and cut into two pieces using dough scraper. Work each piece into a round using scraper and 1 hand. Tension will build as the dough slightly anchors to the surface as you rotate it. By the end, the dough should have a taut, smooth surface.
  • Dust tops of rounds with flour, cover with a kitchen towel, and let rest on the work surface for 20 to 30 minutes. Slip the dough scraper under each to lift it, being careful to maintain the round shape. Flip rounds flour side down.
  • Line 2 medium baskets or bowls with clean kitchen towels; generously dust with flour. Using the dough scraper, transfer each round to a basket, smooth side down, with seam centered and facing up. Let rest at room temperature (75 degrees to 80 degrees), covered with towels for 3 to 4 hours before baking.
  • Bake the bread:Twenty minutes before you are ready to bake the bread, preheat oven to 500 degrees, with rack in lowest position, and warm a 9 1/2-inch round or an 11-inch oval Dutch oven (or a heavy oven-proof pot with a tight-fitting lid).
  • Turn out 1 round into heated Dutch oven (it may stick to towel slightly). Score top twice using a razor blade or a sharp knife. Cover with lid. Return to oven, and reduce oven temperature to 450 degrees. Bake for 20 minutes.
  • Carefully remove lid (a cloud of steam will be released). Bake until crust is deep golden brown, 20 to 25 minutes more.
  • Transfer loaf to a wire rack. It will feel light and sound hollow when tapped. Let cool.
  • To bake the second loaf, raise oven temperature to 500 degrees, wipe out Dutch oven with a dry kitchen towel, and reheat with lid for 10 minutes. Repeat steps 11 through 13.

SOUTHERN COUNTRY CORNBREAD



Southern Country Cornbread image

Watching my grandpa make cornbread over the years I am now soo sad I never asked him for the recipe, that and his biscuits are now lost forever, I am trying to recreate them and this is the closest I've come to the cornbread. Though it is nowhere near what he made. It is a tweaking of several recipes and of what I remember, and do not add sugar!! I will cry if anyone does!!

Provided by Jessica K

Categories     Breads

Time 35m

Yield 1 pan, 5-8 serving(s)

Number Of Ingredients 8

3 tablespoons shortening (I use crisco butter flavor, or bacon drippings are awesome, too!)
1 cup cornmeal
1/2 cup flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 1/2 cups buttermilk

Steps:

  • Preheat the oven to 425°.
  • Put the shortening in a cast-iron skillet and place in the oven till melted.
  • Combine the cornmeal and flour. In seperate bowl whisk eggs until foamy then whisk in buttermilk. Add the rest of the dry ingredients to the cornmeal mixture.
  • Combine wet and dry ingredients. Mix should be pourable. Take the hot skillet from the oven, pour the batter into the hot pan directly onto the melted hot shortening, this is what makes it sooo yummy!.
  • Place back in the oven and bake for 20 to 25 minutes, until golden brown or when knife inserted in center comes out clean.

TARTINE'S COUNTRY BREAD



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

Steps:

  • 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

RUSTIC COUNTRY BREAD



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

Steps:

  • 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 LOAF



Country Loaf image

Serve your family with this delicious baked loaf sprinkled with cheese and olives made with Gold Medal® Better for Bread™ bread flour.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 4h5m

Yield 32

Number Of Ingredients 6

5 to 5 1/2 cups Gold Medal™ Better for Bread™ bread flour
1 teaspoon sugar
1 package regular or quick active dry yeast (2 1/4 teaspoons)
2 cups very warm water (120° to 130°)
2 tablespoons olive or vegetable oil
2 teaspoons salt

Steps:

  • Mix 2 cups of the flour, the sugar and yeast in large bowl. Add warm water. Beat with wire whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap and let stand about 1 hour until bubbly.
  • Stir in oil and salt. Stir in enough remaining flour, 1/2 cup at a time, until a soft, smooth dough forms. Place dough on lightly floured surface. Knead about 10 minutes, adding flour as necessary to keep dough from sticking, until dough is smooth and springy.
  • Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
  • Grease uninsulated cookie sheet with shortening. Place dough on lightly floured surface. Gently shape into an even, round ball, without releasing all of the bubbles in the dough. Stretch sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Spray loaf with cool water. Cover loosely with plastic wrap and let rise in warm place 45 to 60 minutes or until almost double.
  • Place square pan, 8x8x2 or 9x9x2 inches, on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 425°.
  • Spray loaf with cool water; sprinkle lightly with flour. Carefully cut three 1/4-inch- deep slashes on top of loaf with sharp serrated knife.
  • Bake 35 to 40 minutes or until loaf is deep golden brown with crisp crust and sounds hollow when tapped. Remove from cookie sheet to wire rack; cool.

Nutrition Facts : Calories 80, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 150 mg

COUNTRY BREAD



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

Steps:

  • 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



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

Steps:

  • 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 LOAF



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

Steps:

  • 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 BREAD



Country Bread image

This bread gets its flavor and character from a yeasted sponge, made from white, rye and whole wheat flours. The working time is short and the waiting time is long - but worth it!

Provided by Chef Glaucia

Categories     Yeast Breads

Time P2DT30m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 10

1 1/2 cups warm water (105 F to 115 F)
2 1/2 teaspoons active dry yeast
1 cup bread flour
1/2 cup rye flour
1/2 cup whole wheat flour
1 teaspoon active dry yeast
1 cup warm water (105 F to 115 F)
3 cups bread flour
1 cup whole wheat flour
1 tablespoon salt

Steps:

  • Sponge: Put the water into a large bowl and sprinkle over the yeast. Allow the yeast to rest for about 10 minutes. Stir the three flours together and add them to the yeast mixture, stirring with a wooden spoon.
  • Cover the bowl and let the sponge rest at room temperature for 6 to 8 hours, or put it in the refrigerator overnight.
  • Dough: If you've chilled the sponge, pull it out of the refrigerator about one hour before you're ready to continue with the recipe.
  • Dissolve the yeast in the water and pour it into the bowl with the sponge.
  • Combine the flours. Gradually add 2 cups of the flour to the sponge, mix well. Sprinkle the salt over the dough and mix in it.
  • Work in the remaining flour mixture and enough additional white flour to produce a dough that starts to clean the sides of the bowl. Knead for about 10 min (you can use the bread machine or mixer). The dough should be moist, satiny, even a bit sticky.
  • In a bowl, cover the dough with plastic wrap. Allow to rest at room temperature for 1 1/2 to 2 hours.
  • Turn the dough out to a floured surface. Pat it onto a flat round, fold the edges, press it down and turn the dough over. Repeat the process of folding four more times. Turn the loaf over and lay it smooth side up in a baking sheet sprinkled with corn meal. Slash the loaf in a pattern that appeals to you. Cover the dough and let it rest for 1 to 1/2 hours.
  • Oven: 400ºF. Pour some water into a spray bottle and set aside.
  • Bake the bread for 60 to 70 min (or until the crust is deeply brown), spraying the oven with water every 15 minutes.
  • Remove the loaf to a rack and allow it to cool before cutting. Store it cup side down on your counter (it's thick crust will be fine exposed to the air .

Nutrition Facts : Calories 221, Fat 0.8, SaturatedFat 0.1, Sodium 584.6, Carbohydrate 46.4, Fiber 3.8, Sugar 0.2, Protein 7.2

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EASY CORNBREAD RECIPE | MOIST, FLUFFY HOMEMADE …
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2020-12-14 Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees F. In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well. Make …
From blessthismessplease.com


SIMPLE COUNTRY BREAD RECIPE (GF, DF, NUT-FREE) – …
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Grain-Free, Gluten-Free Country Bread Recipe Gluten-Free, Dairy-Free, Grain-Free, Nut-Free PDF. This simple gluten-free, grain-free, Cassava Flour country bread is easy to prepare and can be made into numerous different forms from …
From ottosnaturals.com


HOMEMADE COUNTRY BREAD - 30 DAYS OF GREEK FOOD
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2017-11-05 Put carefully the shaped dough in the pot/pan and leave the lid for half an hour at 392°F/200°C. Then remove it. Bake for another 15 to 30 minutes. Insert a sharp knife into the middle of the bread. If it comes out …
From 30daysofgreekfood.com


RUSTIC ITALIAN CRUSTY BREAD RECIPE VIDEO • CIAOFLORENTINA
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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. 3.25 cups all purpose flour, 2 tsp active dry yeast, 1 tsp sea salt. Pour in the warm water …
From ciaoflorentina.com


TARTINE SOURDOUGH COUNTRY BREAD RECIPE #33 - THE …
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2013-08-06 Pour in 740g water and mix with your hands until the leaven is completely dispersed. Add 700g white flour and 300g whole wheat flour and mix with your hand until all the dry bits of flour are gone. Cover your bowl with a …
From theperfectloaf.com


THE 24 BEST CORNBREAD RECIPES
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2021-04-14 Here are all-star recipes, including hot and spicy versions, muffins, fried cornbread, classic buttermilk cornbread, hush puppies, and more. 01 of 24. Tex-Mex Cornbread. The Spruce / Diana Rattray. Cream-style corn, chile …
From thespruceeats.com


FRENCH-STYLE COUNTRY BREAD | KING ARTHUR BAKING
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Preheat your oven to 475°F. Slash or cross-hatch the bread with a sharp knife or lame. Dust it with a little flour. Spritz water into the oven with a clean plant mister, and place the bread in the oven. Reduce the heat to 425°F and spritz with …
From kingarthurbaking.com


BEST COUNTRY BREAD RECIPES | FOOD NETWORK CANADA
2015-03-17 Cover the bowl with the kitchen towel and let the dough rest for 1 hour. Step 4. Fold the dough onto itself 6 to 8 times, dust a board generously with flour and pour the …
From foodnetwork.ca
3.1/5 (8)
Category Bake,Bread
Servings 2
Total Time 35 mins


COUNTRY LOAF - RED STAR® YEAST
Instructions. Make the poolish: In a medium bowl, stir together bread flour, warm water, whole wheat flour, and yeast until thick and no dry bits of flour remain. Cover with plastic wrap, and …
From redstaryeast.com


COUNTRY BREAD RECIPES - NYT COOKING
Browse and save the best country bread recipes on New York Times Cooking. Browse and save the best country bread recipes on New York Times Cooking. X Search. Country Bread …
From cooking.nytimes.com


SOURDOUGH COUNTRY LOAF BREAD RECIPE - LITTLE SPOON FARM
2020-01-29 Cover the dough and allow to ferment at room temperature for an additional 2-3 hours. Shape and cold ferment - Pre-shape the dough and let rest, covered, for 20 minutes. …
From littlespoonfarm.com


COUNTRY-STYLE BREAD - BON APPéTIT
2008-06-11 This kind of bread sometimes contains whole wheat flour. The Bon Appétit Test Kitchen staff calls for it in dishes that require bread with a texture somewhere between that of …
From bonappetit.com


WELCOME | MY COUNTRY BREAD
Recipes . Country Bread Recipe; Classic French Brioche; Leaven; F.A.Q. Schedule Calculator; About; Site Search. Search for: Search. Simply.Good.Bread. The only recipe you need to …
From mycountrybread.com


COUNTRY BREAD, CITY BREAD - CHEF MICHAEL SMITH
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 …
From chefmichaelsmith.com


CLASSIC WHITE MICHE BREAD (COUNTRY BREAD) - MOMSDISH
2022-03-25 Instructions. First, make the starter by combining water with the dry yeast, stirring until it's fully dissolved. Stir flour into the yeast and water mixture, cover the bowl with a towel, …
From momsdish.com


COUNTRY BREAD - TWO CUPS FLOUR
2020-01-09 Place kitchen towel back on bowl and place in a draft free warm location and let sit until tripled in size, 1-2 hours.. Lightly dust working surface with bread flour and pour dough …
From twocupsflour.com


HOMEMADE COUNTRY WHITE BREAD RECIPE | SIMPLE IN THE COUNTRY
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 …
From simpleinthecountry.com


HEARTY COUNTRY BREAD RECIPE | HOW TO MAKE HEARTY COUNTRY BREAD …
Step 5: Bake in an oven and immediately turn the heat down to 200°C (180°C fan, gas mark 6). Step 6: Bake for 25-30 minutes. Recipe Reviews. 07 Dec 2020. Used a mixer and came …
From bakingmad.com


HOW TO MAKE A HOMEMADE ARTISAN COUNTRY LOAF BREAD RECIPE
2018-01-04 Dust a clean surface with flour and place the dough onto it. Sprinkle the top with flour and fold the dough over in thirds 3 to 4 times and then begin to mold the dough into a ball …
From billyparisi.com


WHOLE WHEAT COUNTRY BREAD - THAT SKINNY CHICK CAN BAKE
2021-10-18 Turn the loaf over and lay in smooth side down into the lined basket or colander. Let rise for 2 to 3 hours until double in size. About 30 minutes before baking, put a baking stone …
From thatskinnychickcanbake.com


FRENCH COUNTRY BREAD - RECIPE - FINECOOKING
Line a 10-inch-diameter basket or bowl with a floured dishtowel. Gently put the ball of dough inside, smoothest side down. Lightly oil the top of the dough and cover with a thin dishtowel. …
From finecooking.com


RECIPES – COUNTRY HARVEST
At Country Harvest®, we make it easy for you to enjoy healthy breakfast and lunch recipes with our new products! Click for Triple Decker Breakfast Club Sandwich, Breakfast Egg & Avocado …
From countryharvest.com


COUNTRY SEED BREAD | CANADIAN LIVING
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 …
From canadianliving.com


CRISPY COUNTRY BREAD
The perfect crispy country bread recipe with a picture and simple step-by-step instructions. More... Category . Breakfast Recipes Appetizers & Snacks Baking Dessert Recipes Drink …
From bosskitchen.com


COUNTRY BREAD - TARTINE BAKERY
If it doesn’t, allow more time to ferment. STEP 4 Make the dough: In a large bowl, combine 200 grams of leaven with 700 grams of warm water and stir to disperse. (Reserve remaining …
From tartinebakery.com


COUNTRY BREAD | BREAD RECIPES | RECIPES | KENWOOD UK
1 - Fit the K beater to the machine. 2 - Flour the proofing basket. Stage 1. 1 - Add Ingredients 1 (water, flour, yeast) into the Mixer bowl. 2 - Attach the Mixer bowl to the machine and fit the …
From kenwoodworld.com


COUNTRY WHITE SANDWICH BREAD RECIPE - BAKER BETTIE
Step 1: Proof the Yeast. Combine the warm milk, water, dried yeast, and a pinch of the sugar. Stir together and let it sit for about 10 minutes until it looks a little frothy and bubbles are forming …
From bakerbettie.com


THIS COUNTRY BREAD RECIPE IS FOR ALL OF YOU BEGINNER BAKERS
This recipe makes an excellent country loaf with a soft crumb and a super crackly crispy curst. Using an overnight sponge really helps pack this loaf with fl...
From youtube.com


FARMHOUSE WHITE BREAD RECIPE FOR A BEAUTIFUL COUNTRY SANDWICH …
2020-09-19 Generously flour the top of the loaf with flour. Bake at 350 for 45-50 minutes, until the dough is 200-210 degrees internally and sounds hollow when tapped. Remove from loaf …
From heartscontentfarmhouse.com


THE RECIPE | MY COUNTRY BREAD
2019-01-12 Bake! Remove the baby from the fridge. Place the dutch oven in the oven and turn it on to 250ºC (480ºF). Let it preheat for 45 minutes. Remove the pot from the oven, …
From mycountrybread.com


COUNTRY LOAF | KING ARTHUR BAKING
To make the dough: Pour the water into a mixing bowl. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the yeast and white whole wheat …
From kingarthurbaking.com


1 DOUGH 3 LOAVES | THE EASIEST (ACTUALLY GOOD) BREAD YOU CAN …
In this video I'll show you how to make three versions of easy rustic bread using one simple dough. Take your pick! All of these loaves are beginner friendly...
From youtube.com


SOFT COUNTRY FRENCH BREAD - BUTTER WITH A SIDE OF BREAD
2019-08-19 Instructions. In a large bowl, dissolve sugar in warm water. Add yeast; let stand for 5 minutes. Add the canola oil, egg, salt and enough flour to form a soft dough. Knead for 5 …
From butterwithasideofbread.com


HOMEMADE COUNTRY BREAD RECIPE HOW TO MAKE REAL ARTISAN BREAD
2017-01-30 After 40 minutes place the dough on the parchment paper in the dutch over and put the lid on for about 20 minutes. Take the lid off and continue cooking another 20 minutes (ish) …
From hartnana.com


FARMHOUSE COUNTRY GRAIN LOAF | BAKING MAD
Step 1: Place the flour into a large bowl and add the salt and sugar. Add the yeast and stir gently until well combined. Mix the water and oil together. Step 2: Make a well in the centre of the …
From bakingmad.com


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