Outrageously Easy Big Bread
photo by Nourished Homestead
- Ready In:
- 3hrs 30mins
- Ingredients:
- 8
- Yields:
-
2 loaves
ingredients
- 1⁄2 ounce active dry yeast (2 packets)
- 1⁄4 cup warm water
- 2 cups hot water
- 3 tablespoons sugar
- 1 tablespoon salt
- 3 cups flour
- 1⁄3 cup vegetable oil
- 3 cups flour
directions
- This recipe can be halved to make one loaf.
- Combine yeast and warm water in a small bowl without stirring, set aside.
- Sir together hot water, sugar and salt in a mixing bowl until dissolved. Add first 3 cups of flour and mix.
- Pour oil and yeast into bowl. Add remaining 3 cups of flour and mix well. Cover the bowl with towel and set aside to rise for at least 45 minutes.
- On a lightly floured surface, divide the dough into half. Shape into loaf and place on ungreased cookie sheet. Cover the dough with a towel and set aside to rise again for at least 45 minutes.
- Bake in a 375 degree oven for 23 minutes.
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Reviews
-
I have been making this bread for a bit over a year now. I love it. I do prefer a more sour taste to the dough, so I force it to work more. I punch it down at least once (sometimes twice) before baking. i also have baked it longer (periodically hitting it with my spray bottle of water) to make it crustier
-
I went into this not expecting much of anything, other than nice loaves of fresh bread. This was amazing. I gave it the full 23 minutes, and it was a little overdone, but not much. Once they'd cooled, I wrapped one in plastic wrap (since I didn't have a bag big enough to put it in) and the other one got cut in half lengthwise, slathered with butter and a garlic herb mixture on both halves, and stuck under the broiler for garlic bread to go with our gazpacho for lunch. Absolutely delicious! I will definitely be making this again.
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RECIPE SUBMITTED BY
Nourished Homestead
Milwaukee, Wisconsin
Apostolic, Traditional Food Blogger, Urban Homesteader, Aspiring Farmer, Computer Nerd.