Countrycrustbread Recipes

COUNTRY CRUST BREAD

Steps:

• Dissolve yeast in warm (105-115 degree)water, let stand for five minutes.
• Add sugar, salt, eggs, 1/4 c oil, and 3 cups of flour. Mix well, and gradually add the remaining flour.
• Turn out onto a floured surface and knead until smooth and elastic.
• Form into ball and place into a well greased bowl. Cover and let rise until doubled (1 1/2-2 hours).
• Punch down, divide in half and shape into two loaves and place in well greased pans.
• Grease tops, cover and let rise until doubled.
• Bake at 375 for 30-35 minutes.
• Remove from pans and brush with melted butter.
• A few tips:.
• For a quick rise: When you start the yeast to bloom, turn your oven on to the lowest setting. When yeast is bloomed, turn oven off. After placing the dough into the bowl, cover loosely with plastic wrap and place in the warm oven. It took mine 1 hour to double. Do the same thing after punching down and shaping the dough.
• Make sure to really oil the pans well, including the lip of the pans, or they will stick.

COUNTRY WHITE BREAD

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.

RUSTIC COUNTRY BREAD WITH HONEY BUTTER

Steps:

• For the bread: Heat the milk to between 110 and 115 degrees F. Dissolve the yeast in the warm milk.
• Pour the milk mixture into the bowl of a stand mixer with a dough hook. Add the sugar, butter and salt and stir to dissolve. Add the rye flour and mix on medium until smooth. Slowly beat in the all-purpose flour. When the dough has come together, turn it out onto a lightly floured surface and knead it until smooth and elastic, about 5 minutes. Transfer the dough to an oiled bowl and turn to coat the surface. Cover with a towel and let rise in a warm place until doubled, about 1 hour.
• Punch down the dough and place on a lightly floured board. Divide it in 2, knead each piece a couple of times and form them into rounds. Put the rounds on an oiled baking sheet, cover and let rise in a warm place until doubled, about 1 hour.
• Preheat the oven to 350 degrees F.
• Bake until the loaves are golden brown and sound hollow when tapped, 30 to 35 minutes. Remove to a rack to cool.
• For the honey butter: While the bread is baking, put the butter, honey and just a dash of salt and pepper in a bowl and whisk it together. Scrape out into a ramekin and refrigerate. Remove from the refrigerator about a half hour before using.

COUNTRY BREAD

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.

CLASSIC CORNBREAD

Steps:

• Preheat the oven to 400 degrees F and brush a 9-by-13-inch baking dish with vegetable oil.
• Whisk the cornmeal, flour, sugar, baking powder and salt in a large bowl. In another bowl, whisk the egg, vegetable oil and buttermilk, then fold into the dry ingredients with a rubber spatula until just combined.
• Transfer the batter to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 10 to 12 minutes. Transfer to a rack and let cool 15 minutes before serving.

FRENCH COUNTRY BREAD

Steps:

• 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.

COUNTRY CORNBREAD

Steps:

• Mix dry ingrediants in large bowl.
• Add remaining ingrediants.
• Stir well.
• Pour into greased 11 by 7inch pan.
• Bake at 375F degrees for about 30 minutes or until toothpick inserted into center comes out clean.

RUSTIC COUNTRY BREAD

Steps:

• In a large bowl, combine 1 1/2 teaspoons yeast, milk, sugar, 1/4 cup semolina flour, whole wheat flour and 1/2 cup bread flour.
• Whisk until creamy and smooth.
• Cover with plastic wrap and let rise at room temperature 12 to 24 hours.
• Place dough in a large bowl of a heavy-duty mixer fitted with a paddle.
• Add remaining yeast, water, salt, butter and 1 cup bread flour.
• Beat at medium speed 3 minutes, or until smooth.
• Add remaining flour at low speed, 1/2 cup at a time, until soft dough is formed.
• Dough will just clear sides of bowl.
• (Process can also be done by hand in a large bowl.) Switch to a dough hook and continue mixing about 3 to 4 minutes, adding flour 1 Tablespoon at a time.
• (If kneading by hand, turn dough out onto a lightly floured work surface and knead 5 to 7 minutes, adding flour 1 Tablespoon at a time as necessary.) Dough should barely hold its shape.
• Place in a greased bowl, turning once to coat.
• Cover with plastic wrap and let rise in a warm place until tripled, about 2 hours.
• Gently deflate dough, turn out onto a lightly floured work surface and form into a round ball or oblong loaf.
• Roll lightly in flour and place on a baking sheet sprinkled with semolina flour.
• (Or, place dough in a greased 12" x 5" x 3 1/2" loaf pan.) Cover loosely with plastic wrap and let rise until puffy, about 45 minutes.
• Preheat oven to 475° for at least 30 minutes.
• Make a slit in top of loaf with a serrated knife.
• Bake at 475° for 10 minutes, 400° for 15 minutes, and 325° for 20 to 30 minutes.
• Loaf is done when slightly domed and browned.
• Cool on a rack.
• Makes 1 large loaf.
• Note: Dough can also be shaped into flatbread, breadsticks or rolls.

COUNTRY CRUST SOURDOUGH BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the Sourdough Starter, eggs, sugar, oil, salt 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, 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 in half. Shape into loaves. Place in 2 greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Brush with butter.

NO-KNEAD COUNTRY BREAD

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.

COUNTRY CORN BREAD

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking soda and salt. Whisk together the egg, yogurt and oil. Stir into the dry ingredients just until combined., Transfer to an 8-in. square baking dish coated with cooking spray. Bake at 375° for 20-25 minutes or until top is lightly browned and a toothpick inserted in the center comes out clean. Serve warm.

COUNTRY BREAD

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 .

RUSTIC COUNTRY BREAD

Steps:

• In a large bowl, dissolve yeast and sugar in warm water. Let stand 5 minutes. Add salt, vinegar and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Do not knead. Transfer to a greased bowl. Cover and let rise in a warm place until doubled, about 50 minutes., Stir dough down. Transfer to a greased 9-in. pie plate. Cover and let rise in a warm place until doubled, about 35 minutes. , Preheat oven to 425°. Brush with oil. Bake 10 minutes. Reduce heat to 375°; bake 10-15 minutes longer or until golden brown, spritzing twice with additional water.

COUNTRY CRUST BREAD RECIPE - (4/5)

Steps:

• Dissolve yeast in water. Stir in sugar, salt, eggs and 1/4 cup oil and beat until smooth. Add remainder of flour and knead until smooth. Form dough into a ball and let rise in greased bowl about 1 hour. Punch down and divide into 2 loaves. Roll into 2 18 x 9 in ractangles and roll up. Place in pans brushed with oil. Let rise one hour. Bake at 375° for 30 - 35 minutes. Remove from oven and brush tops with butter.

HOMESTEADER CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan.
• In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
• Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

COUNTRY BREAD

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.

SOUTHERN COUNTRY CORNBREAD

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.

REAL SOUTHERN CORNBREAD

Steps:

• In a large bowl mix together the corn meal, flour, salt, and baking powder.
• In a separate bowl mix together the eggs, butter, and buttermilk. Add to the dry ingredients and stir until well blended.
• Heat a dry 12 inch cast iron skillet over high heat for 2 minutes. Add corn oil to skillet, swirl oil around to coat bottom and sides. Leave remaining oil in pan. Return to high heat for 1 minute.
• Pour the cornbread batter into the skillet and cook on high heat until bubbles start to form in the center. Remove from stove.
• Bake in a preheated 400 degree F (200 degree C) oven for 40 to 50 minutes, or until a knife inserted into the center comes out clean. Serve warm.

COUNTRY LOAF

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.