CRUSTY BREAD RECIPE RECIPES

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BREAD MACHINE CRUSTY SOURDOUGH BREAD RECIPE - BET…



Bread Machine Crusty Sourdough Bread Recipe - Bet… image

This sourdough bread machine recipe has unraveled the closely guarded secret to great sourdough bread and made it "bread machine easy." How do you make sourdough bread? Especially one with such a delicious crust? The sourdough starter should be made at least 1 week before you make the bread and then kept cool in the refrigerator until ready to use. Use the starter once a week or stir in 1 teaspoon sugar, and after using, replenish or "feed it" according to our directions. This sourdough bread recipe for the bread machine will create a tangy, sour flavor that only gets better as you regularly replenish your sourdough starter.

Provided by Betty Crocker Kitchens

Total Time 3 hours 40 minutes

Prep Time 10 minutes

Yield 12

Number Of Ingredients 9

1 1/2 teaspoons bread machine or quick active dry yeast
4 cups lukewarm water (105°F to 115°F)
3 cups Gold Medal™ All-Purpose Flour or Gold Medal™ Bread Flour
4 teaspoons sugar
1/2 cup water
3 cups Gold Medal™ Bread Flour
2 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon bread machine or quick active dry yeast

Steps:

  • Make sourdough starter at least 1 week before making bread. In large glass bowl, dissolve 1 1/2 teaspoons yeast in warm water. Stir in 3 cups flour and 4 teaspoons sugar. Beat with electric mixer on medium speed about 1 minute or until smooth. Cover loosely; let stand at room temperature about 1 week or until mixture is bubbly and has a sour aroma. Transfer to 2-quart or larger nonmetal bowl. Cover tightly; refrigerate until ready to use.
  • Use sourdough starter once a week or stir in 1 teaspoon sugar. After using starter, replenish it by stirring in 3/4 cup all-purpose flour, 3/4 cup water and 1 teaspoon sugar until smooth. Cover loosely; let stand in warm place at least 1 day until bubbly. Cover tightly; refrigerate until ready to use. To use, stir cold starter; measure cold starter, and let stand until room temperature (starter will expand as it warms up).
  • Measure 1 cup of the sourdough starter and all remaining bread ingredients carefully, placing in bread machine pan in the order recommended by the manufacturer.
  • Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. (Total time will vary with appliance and setting.) Remove baked bread from pan; cool on cooling rack.

Nutrition Facts : Calories 165 , CarbohydrateContent 37 g, CholesterolContent 0 mg, FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 0 g, ServingSize 1 Slice, SodiumContent 300 mg

DUTCH OVEN CRUSTY BREAD | JUST A PINCH RECIPES



Dutch Oven Crusty Bread | Just A Pinch Recipes image

The next time you want warm crusty bread, give this recipe a try. The outside is crisp while the inside stays firm and moist. To get the true crust effect, start the dough the night before. The aroma of the fresh bread baking in the Dutch oven will make the house smell wonderful. When you open the Dutch oven, there's the perfect loaf of bread. This is a very easy bread recipe that can be customized with your favorite herbs too.

Provided by Pat DiMercurio @javancookie

Categories     Other Breads

Prep Time 10 minutes

Cook Time 45 minutes

Yield 12

Number Of Ingredients 4

3 cup(s) bread flour
1 teaspoon(s) active dry yeast
1 1/2 teaspoon(s) salt
1 1/2 cup(s) water, warm

Steps:

  • Whisk flour, yeast, and salt in a 3-4 quart bowl with a tight-fitting lid. I like to use my trusty Tupperware. If you don't have a bowl w/lid use plastic wrap on a bowl.
  • Add the water and stir with a wooden spoon until the dough is mixed well.
  • The dough will be quite sticky and shaggy looking, but that's OK.
  • Cover the bowl and set aside for 12-18 hours (up to 24 overnight is fine).
  • Preheat oven to 450 degrees. Place a cast-iron Dutch oven with the lid into the oven while preheating and heat the pot/lid for 30 minutes.
  • Meanwhile, scrape the risen dough from the bowl onto a heavily floured surface. (Dough will still be very sticky.)
  • With floured hands, gently shape the dough into a round loaf, making sure there's enough flour on the surface so the dough doesn't stick. Let the dough just sit there until your pot is preheated.
  • Take the hot pot from the oven and gently place the dough into the pot.
  • Cover with the lid and return to the oven and bake for 30 minutes.
  • Remove the lid at that time and return the pot to the oven for another 10-15 minutes.
  • Gently shake the loaf onto a cooling rack and enjoy the beautiful aroma. Give it a chance to cool before cutting into the loaf.

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The next time you want warm crusty bread, give this recipe a try. The outside is crisp while the inside stays firm and moist. To get the true crust effect, start the dough the night before. The aroma of the fresh bread baking in the Dutch oven will make the house smell wonderful. When you open the Dutch oven, there's the perfect loaf of bread. This is a very easy bread recipe that can be customized with your favorite herbs too.
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  • Gently shake the loaf onto a cooling rack and enjoy the beautiful aroma. Give it a chance to cool before cutting into the loaf.
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