Let's Talk BBQ
Recipes => Recipes => Baker's Corner => Topic started by: Saber 4 on February 10, 2014, 02:22:57 PM
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Here is the Easy Crusty Bread Recipe that T2 requested the posting of. This recipe originally came to my attention from SiFumar (Sandy) on the Bradley Forum and it can be found on the internet in several places with a simple search.
Easy Crusty Bread
3 cups unbleached all-purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast(Rapid Rise works for me)
1 1/2 cups water (355g)
In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great. DO NOT REFRIGERATE!
Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.
Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Very sticky, flour hands. Cover with plastic wrap and let set while the pot is heating.
Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes.
After 30 minutes remove the lid and bake an additional 15 minutes (I have cut the uncovered time to 8-10 minutes). Remove bread from oven and place on a cooling rack to cool.
Can be doubled.
Add-ins:
1 diced jalapeno and about a cup of cheddar shredded.
2 Tblsp. capers, finely chopped & 1 c. sliced black olives
Here is what the dough looks like after mixing
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20130907-00535_zps4f258478.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20130907-00535_zps4f258478.jpg.html)
Here is the dough after rising
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20130908-00537_zps3dfdf955.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20130908-00537_zps3dfdf955.jpg.html)
And the money shot
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20130908-00540_zpsa161ef45.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20130908-00540_zpsa161ef45.jpg.html)
Here is the long cloche I picked up to make longer loafs for easier sandwiches
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20131004-00630_zps0ea23f92.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20131004-00630_zps0ea23f92.jpg.html)
And the loaves you get out of it.
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20131004-00628_zps45683e60.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20131004-00628_zps45683e60.jpg.html)
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/IMG-20131004-00629_zps2ed82b8b.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20131004-00629_zps2ed82b8b.jpg.html)
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I can smell it from here. :D
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Nice looking bread Saber! Thanks for sharing your recipe, I'll give it a try!
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Bookmarked! Thanks for posting looks really good
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Great looking bread Saber! Bookmarked the recipe! Also like your oven, I have
the same one!
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I think that recipe and method comes from Jim Lahey at Sullivan St. Bakery in NYC and can be found on You Tube. It's one of the best breads a fellow can make and also very simple. Do try it as I am sure you will love it.
Dave
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I think that recipe and method comes from Jim Lahey at Sullivan St. Bakery in NYC and can be found on You Tube. It's one of the best breads a fellow can make and also very simple. Do try it as I am sure you will love it.
Dave
I think that's what I found out also when I started looking for more easy bread recipes.
Here's a loaf I made today with some shredded pecan smoked Havarti/dill cheese, the cheese seemed to have been so soft that it blended into the dough as it was sitting overnight. I can't see any pieces of cheese but you can see lot's of the dill throughout the bread and you can taste the smoky Havarti in every bite.
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/th_IMG-20140219-01036_zpsec70acfb.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/IMG-20140219-01036_zpsec70acfb.jpg.html)
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Oh,I use the same recipe,makes excellent bread for sure,got some beauties there!
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A stick or two of butter and all that hot bread would be heaven. ;)
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A stick or two of butter and all that hot bread would be heaven. ;)
You got that right, now I'm using the same dough to make hamburger buns and they are the best gourmet burger buns I've ever had.
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A stick or two of butter and all that hot bread would be heaven. ;)
You got that right, now I'm using the same dough to make hamburger buns and they are the best gourmet burger buns I've ever had.
WooHoo!!! :D ,gonna do that!
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Bread seems to be the theme for March.
I really like to longer loaf pan ;D
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Bread seems to be the theme for March.
I really like to longer loaf pan ;D
Their pricey but for me they are well worth it because I can make sandwiches and stuff easier with the long loaf compared to the round own out of the dutch oven. Dive in and make a loaf with your dutch oven then you'll see if you need the long loaf pan or not.
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I like that long loaf pan too,what do they run cost wise?
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I like that long loaf pan too,what do they run cost wise?
http://www.amazon.com/Sassafras-SuperStone-Covered-Baker/dp/B00004S1DW/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1394651144&sr=1-2&keywords=cloche