*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
How can you screw this one up? The bread is great, fast-rising, and no knead. The dough seems like it's so wet that it won't make, but it turns out with a good crust like an aged sourdough in just a couple of hours. For a more rustic look I have taken the halved ball and just put it on a cookie sheet, it forms a good loaf, not as flat as you would expect for as wet as the dough is.
Very easy to make! I even messed up and put the melted margarine IN the bread instead of brushing it on the top. Mine only took 35 minutes to bake. This made two free form loaves, one round and one long. Not sweet at all and the texture was chewy. This bread sliced very well and would make a great sandwich bread (no crumbs!). A big hit with the family, too. EDIT: I just made this again yesterday. This time I baked them in bread pans and brushed the butter on the tops before baking.....Made a more crunchy crust and I had crumbs this time. I think I prefer the free form loaves with no butter on top.Thanks for the recipe!
Another one of 'those' reviews since I modified the recipe so much that it's not even the same recipe! This was a HUGE HUGE hit and so easy that I had to review it, despite all my modifications. I followed the directions as written, but heavily modified the ingredients to make an herb and cheese bread. These were my ingredients: 2 T (rather old) dry yeast 2 cups warm water (110 degrees to 115 degrees), divided 2 cups all-purpose flour 2 cups bread flour 1/2 c white whole wheat flour 2 teaspoons sea salt 1 tablespoon sugar 1 T EVOO - added to batter 2 t minced garlic 2 T simply tasteful spinach herb blend - added to batter 1 c finely shredded light cheddar cheese - added to batter 1 tablespoon EVOO - brushed on top 1 tablespoon poppy seeds - sprinkled on top
This is wonderful! And so easy! Try topping it with a mixture of 3 Tbs melted butter, 2 Tbs grated cheese (I use a parmesan, romano, asiago mix made by Kraft), 1/2 tsp garlic powder and 1/2 tsp dried parsley. Brush this on the loaves before the second rising and sprinkle with sesame seeds. Excellent!
This is a really, really easy yeast bread. I proofed the yeast with 1 teaspoon of the sugar. I let it rise for 1 hr. each rising. I didn't use the poppy seeds. The dough is so sticky it seems it won't work, but it does. You can't really shape the loaves, I just kind of let it plop out into the pans (I used 2 round pryrex bowls.) The recipe makes 2 small loaves, certainly not 32 servings (!), more like 12 servings. The bread smells wonderful while baking, makes golden loaves with a nice crust, and a chewy center. It's almost a cross between a yeast bread and a quick bread in texture. Very tasty, a keeper recipe.
Very easy bread to make, with great flavor. Definately not a sweet bread, has more of a salty flavor. Goes great with cheese and red wine. A good bread to accompany meats and pasta. Probably the easiest bread I've ever made.
It doesn't get any easier than this. I proofed my yeast then threw the rest of the ingredients into the bowl and let the mixer bring it all together. I got interrupted by the phone, so it actually was kneaded for about 10 minutes, but I doubt that had any effect at all. I baked one loaf right away and froze the rest of the dough for another day. It baked up light, with a nice chewy crust and moist crumb. Thanks for sharing a great recipe