RUSTIC COUNTRY BREAD
My husband had a favorite sandwich shop that closed and the bread for the sandwiches was a sourdough type with a great texture. After much experimentation, I have come close to duplicating the bread's taste and texture. You can easily halve this recipe for only one loaf.-
Provided by Taste of Home
Time 40m
Yield 1 loaf (8 wedges).
Number Of Ingredients 8
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.
Nutrition Facts : Calories 135 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
RUSTIC COUNTRY BREAD
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
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 CROCK® HONEY BUTTER SPREAD
Our Honey Butter Spread recipe takes just minutes to whip up and is delicious on just about everything. Spread it on breads or muffins, use it to top fish, chicken or pork, or toss it with cooked veggies.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 5m
Yield 8
Number Of Ingredients 3
Steps:
- In small bowl, combine Country Crock® Spread with all ingredients. Cover and refrigerate until ready to use. Serve, if desired, on biscuits, toast and/or muffins.
Nutrition Facts : Calories 8.2 calories, Carbohydrate 2.2 g, Sodium 0.1 mg, Sugar 2.2 g
ALICE'S RUSTIC COUNTRY BREAD
This bakes up nice and crusty.. dark and delicious. You first have to make the 'sponge' and let it rest for at least 5 hours. Then you mix in more flour and water, honey and salt and let rise for two hours. It's a very soft/sticky dough.. so you'll have trouble folding it into itself... I used a rubber spatula and then just dump it into a tall greased bowl (one that isn't wide around) and let it rise again for the last 45 minutes. After that I just dump out of that greased bowl onto cornmeal dusted parchment paper.. make a criss cross with a sharp knife or razor blade and slide it off onto unglazed quarry tiles into a preheated oven. I spray a little water into the oven to create a crispy crust.
Provided by luvmybge
Categories Yeast Breads
Time 8h40m
Yield 1 loaf
Number Of Ingredients 8
Steps:
- Stir together Sponge ingredients to form a stiff dough. Cover and let rest for at least 5 hours.
- In mixing bowl with dough hook add the 4 cups of bread flour, 1-1/3 cups of water, 2TB honey and 2 tsp salt.
- Cover with plastic wrap and let rise 2 hours.
- After 2 hours, fold dough into itself and dump into an oiled bowl with the smooth side up and let rise with a dampened kitchen towel over it for 45 minutes.
- In the meantime, preheat oven with tiles (or if you're using a stone preheat the stone in the oven to 450 degrees F.
- After the 45 minutes second rise time is up, dump the dough onto a cornmeal dusted piece of parchment paper that you've put onto a cookie sheet. Open oven and slide the dough with the parchment paper onto the baking tiles. Spritz oven with water and close oven and bake about 35 to 40 minutes or until internal temperature of bread reaches 210 degrees F.
Nutrition Facts : Calories 2817.2, Fat 9.3, SaturatedFat 1.5, Sodium 4685.1, Carbohydrate 598.7, Fiber 30.3, Sugar 36.7, Protein 81.3
RUSTIC COUNTRY BREAD WITH HONEY BUTTER
Yield 2 loaves
Number Of Ingredients 0
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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 536
RUSTIC COUNTRY BREAD
Make and share this Rustic Country Bread recipe from Food.com.
Provided by Gingerbear
Categories Yeast Breads
Time P1DT35m
Yield 1 large loaf
Number Of Ingredients 9
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.
Nutrition Facts : Calories 2435.8, Fat 38.1, SaturatedFat 20.3, Cholesterol 85.5, Sodium 7108.3, Carbohydrate 449.3, Fiber 23.1, Sugar 38.9, Protein 71.2
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