Easiest bread recipe I've ever seen...

Discussion in 'Food' started by jstalljon, Oct 24, 2013.

  1. jstalljon

    jstalljon Woods Wanderer Bushclass I

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    and with the best results. I know a lot of us have tried / are trying to abstain or cut back on carbs...myself included. But sometimes you just can't help but crave a nice piece of warm inside, crispy outside oven baked bread with a good homemade venison stew or chicken noodle soup.

    I can't take credit for it as the recipe was passed on to me by a friend. So the next time you want to impress your guests with true artisan type bread, you can make this for 'em.

    You can read the attached link for recipe. (again...easiest bread recipe ever with very little effort needed)

    www.alaskafromscratch.com/2012/07/27/dutch-oven-crusty-bread/

    Here's how mine turned out.

    [​IMG]
     
  2. GrandLarsony

    GrandLarsony Guide

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    Aaaannnnnddd now I'm making bread this weekend... THANKS !
     
  3. dRobinson

    dRobinson Guide

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    I'd love to try that on the coals of a fire. Though keeping it at a steady 450* would be difficult.
     
  4. TimberRattler

    TimberRattler Tracker

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    Bookmarked jstalljon -- and tyvm!
     
  5. Prof

    Prof Guide Bushclass II

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    Looks good; thanks for posting!
     
  6. Flatfish

    Flatfish Tracker

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    I use something very similar:

    http://www.food.com/recipe/5-minute-artisan-bread-325571

    The recipe makes enough for four small loaves and the dough will keep for up to two weeks in the fridge. So whenever you feel like fresh bread, pull out a bit of dough and pop it in the oven. Here are some loaves I did for a little get together.

    [​IMG][/URL][/IMG]
     
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  7. dwightp

    dwightp Guide Bushclass I

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    So how do I bookmark this thread?
     
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  8. POGEYBAIT

    POGEYBAIT Guide

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    man that' awesome! THANKS A BUNCHY!
     
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  9. Brazito

    Brazito Guide

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    Thanks for that! That website is gonna keep me busy.
     
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  10. alukban

    alukban Guide

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    There's also the faster method of same that involves adding some alcohol - usually a couple of drops of wine though I use vodka because I'm not a wine drinker :) You can get a fermented, bubbly/stringy dough in only 2 hours.

    I read about it from a Mark Blittman article who learned it from Lahey but it's been around for millenia. One of best friends of Nordic descent tells me that he used to carry a fermenting bread slurry out into the woods when he was a boy.

    [video=youtube;4LaODcYSRXU]http://www.youtube.com/watch?v=4LaODcYSRXU[/video]

    Here's one of mine :dblthumb:
    [​IMG]
     
  11. darodalaf

    darodalaf Guide

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    I usually consider the agricultural revolution to be the one we lost, but a really good loaf is the saving grace of our monocropping overlords. Goldurn those breads look good!
     
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  12. Pastor Chris

    Pastor Chris Keeper of the T.Darrah Tenkara Pass-Around Hobbyist Supporter Hardwoodsman Bushclass II

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    I haven't had the chance to use this recipe for awhile but did it again recently. It is just fantastic and impressive to look at too.
     
  13. jstalljon

    jstalljon Woods Wanderer Bushclass I

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    Fall is is right around the corner...that's when my carb consumption with bread ramps up considerably! ;)
     
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  14. Fuzette

    Fuzette Scout

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    Never made bread till I found a similar recipe about a year ago, now I make it all the time. Friends rave about the wonderful artisan bread, I let them keep on thinking that. Simple, cheap and good.
     
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  15. Wilderness Spirit

    Wilderness Spirit Guide Vendor Supporter

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    Been using that recipe for a while now but without the dutch oven . I use a baking stone for mine . Next time I bake I'll try it with the dutch oven. Thanks
     
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  16. Exy

    Exy Bushmaster

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    I saw the ingredients, but didn't see any quantities?

    Perhaps I overlooked it.

    Thanks though J, I've always stayed away from bread because it sounded like too much of an ordeal. But will definitely give this a go.
     
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  17. AZ Wandering Bear

    AZ Wandering Bear Scout Bushclass II

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    I've used that basic recipe for some time now -- easy and great results. Got to try the alcohol variation to speed up the process. I've tried variations by adding some asiago cheese and garlic for pairing with Italian food. A loaf with dried fruits and some cinnamon works great for a breakfast bread. The recipe offers a lot of room for experimenting. This bread holds up well, so often a few slices accompany me on backpacking trip or to camps.
     
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  18. jstalljon

    jstalljon Woods Wanderer Bushclass I

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    I was the same way....we had a bread maker for years. Never used it due to the time and clean up. This is night/day difference.


    Ingredients

    • 3c unbleached all-purpose flour
    • 1t yeast
    • 1t salt
    • 1-1/2c warm water

    Instructions


    • In a large mixing bowl, whisk together flour, salt and yeast. Add water and stir until a shaggy mixture forms (mixture will be loose and sticky; this is what you want). Cover bowl with plastic wrap and set aside for 12 - 18 hours (up to 24). Overnight works great.
    • Preheat oven to 450. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour the risen dough onto a heavily floured surface (mixture will be sticky) and lightly shape into a round loaf.
    • Remove hot pot from the oven and carefully set in the dough. Cover and return to oven for 30 minutes. Then, remove the lid and bake an additional 10-15 minutes. Carefully remove bread from oven and from pot and place on a cooling rack.
     
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  19. Jonah L. Archer

    Jonah L. Archer ~Roughian #21~ ~ MOA #62 ~ Supporter Bushclass II

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    Awesome! Gotta try this!
     
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  20. The Stumpy One

    The Stumpy One Guide

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    I have been living in Chicago for two weeks now, and the yeast traps are out. It looks like the only way to get good sourdough is to make my own.

    If you cut back the amount of yeast in your recipe to about a quarter of a teaspoon and give it a much slower rise of 2 1/2 to three days, you will be closer to the original Lahey slack dough recipe that was popular a few years ago. Those yeasties need some time to develop flavour. Just keep your dough warm and all will be well.

    It is great to see so many interested in baking. What flour does everyone use? King Arthur is always reliable when I can't find something freshly milled.
     
    Last edited: Aug 28, 2014
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  21. Big Albowski

    Big Albowski Tracker

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    Looks delicious.... can't wait to try it!
     
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  22. Jnsbinford

    Jnsbinford Guide Bushclass I

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    Thanks for posting this! We just made some outside in a 12" Dutch oven and love it. Definitely a new family favorite.
     

    Attached Files:

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  23. Raider197500

    Raider197500 Guide

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    Thanks for posting this !!!!
     
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  24. Craig9802

    Craig9802 Scout

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    Thanks for posting! I'm curious, would one of those enameled dutch ovens work as well as cast iron? Since I do 98% of my cooking in my kitchen, and I generally do my outings solo, then I have to plan my cookware purchases accordingly. :)
     
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  25. Gerald_G

    Gerald_G Supporter Supporter Bushclass I

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    I tried it as well. I will admit that this is my second attempt, as I messed up my first attempt.
    I added the water before sifting the dry ingredients, so I made it a bit wetter to mix up better. Bad idea.

    My second attempt looks and tastes great.

    [​IMG]
     
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  26. Blackjack

    Blackjack Scout

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    Enameled Dutch should work ok. Might use a little corn meal on the outside of the dough (Alton Brown did this with his Dutch oven bread) to minimize sticking.
     
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  27. mattblake

    mattblake Tracker

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    This is making me hungry. I'm going to have to try it.
     
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  28. Kacie

    Kacie Supporter Supporter

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    Thanks to All, for posting the recipes & tips. I'm trying these out!
    Yes indeed, Fall is bread/carb season (Note to Self: must be cautious!)

    CAUTIOUS
    adj: careful to avoid potential problems or dangers.

    synonyms: careful, heedful, attentive, alert, watchful
    antonyms: reckless
    :54:
     
    Last edited: Sep 4, 2014
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  29. ChignectoBushman

    ChignectoBushman Banned Member Banned

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    Going to try making this, thanks.
     
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  30. Gruntinhusaybah

    Gruntinhusaybah Fallbrook Forge Hobbyist Supporter Bushclass I

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    Thank you so much for posting this, I made my first loaf of bread ever today with this recipe. Made the dough last night and baked it today around 1200. Turned out delicious.
    a9a681f26ea769a4f8fc75a85e113049.jpg

    I'm going to try a baking stone next time and I'll post up the results.
     
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  31. Carbonmated

    Carbonmated Guide

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    Great looking loaves everyone. Now I need to make some bread. I have a trek planned the day after xmas with a buddy from work, going to try this in the dutch oven over the fire :)
     
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  32. racetrack

    racetrack Supporter Supporter

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    Can attest that it works just fine in enameled cast-iron. Got the whole family hooked...
     
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  33. ponz

    ponz Scout

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    Ah that's the NY Times no knead bread recipe. It's absolutely delicious and comes out nice and crunchy if you follow the instructions with a dutch oven and lid.
     
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  34. JDAY

    JDAY Tinder Gatherer

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    So I decided I would try my hand at this bread making thing since everyone elses looks so delicious.
    I went to the store to get the supplies and found two different kinds of yeast. One is for quick bread and the other is called dry yeast, or something like that anyway.
    So which one do I need?
    Probably asking a little late cause I already bought the quick bread yeast and have some dough rising right now.:27:
    Guess i'll see how that turns out.
     
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  35. Gruntinhusaybah

    Gruntinhusaybah Fallbrook Forge Hobbyist Supporter Bushclass I

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    Dry yeast is what I used, turned out delicious.
     
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  36. delkancott

    delkancott Guide

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    Going to try to tackle this tonight. Would it be better to use bread flour? And are yeast packets 1t (tbsp?)
     
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  37. Wilderness Spirit

    Wilderness Spirit Guide Vendor Supporter

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    I use King Arthur bread flour or whole wheat flour. Yes yeast packets are 1 tbsp.
     
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  38. delkancott

    delkancott Guide

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    [​IMG]

    Came out good. Toasts up well as slices too.
     
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  39. cottonwoodscamp

    cottonwoodscamp Scout

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    This convinced me to give it a try. Now for the waiting game.
     
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  40. PaPa K

    PaPa K Supporter Supporter

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    Looks like some great bread rolling out of the ovens here. Time to bake.
     
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  41. C Bryant

    C Bryant Supporter Supporter

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    Here is my go to easy bread...beer bread that is

    Preheat oven to 375°

    3 cups flour
    3 teaspoons baking powder
    1 teaspoon salt
    3 tablespoons sugar
    12oz beer. Any beer. Corona turns out great. Dark beers too.
    1/2 cup melted butter (for top, I use less)

    Mix the dry ingredients together then mix in the beer.

    Pour dough into greased loaf pan
    Pour or brush melted butter over top of dough.
    Bake 1 hour.
    Screenshot_20190807-163148_Instagram.jpg
     
  42. Moe M.

    Moe M. Supporter Supporter

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    I like fresh baked bread, I also like quick and easy, But (there's always a But) I like my bread to taste like bread, bread mixed with baking powder and or baking soda has the taste and texture (crumb) of biscuits or bannock, about the only way to get bread to taste like bread and chew like bread is with some kind of natural yeast.
    Now don't get me wrong, I love biscuits, most of the time I make drop biscuits because they are like your bread recipe, quick.
    But sometimes I want to enjoy old fashioned country styled kneaded, folded, rolled, and cut biscuits, they aren't as quick and they do entail more work to prepare, so I'll put in the effort and sacrifice the quick, but when I'm out in the woods I make up a small batch of my drop biscuit recipe and bake it next to the fire and call it bannock.

    About the quickest most trouble free bread I bake is a recipe for no knead yeast bread that only takes a few minutes to mix using all purpose flour, salt, sugar, yeast, a bit of olive oil, and warm (110*F.) water, once mixed it's left to rise for a couple of hours in a parchment paper lined bowl covered with plastic wrap, after it's rested and risen for the 2 hours just transfer the dough still in the paper to a preheated 425*F. cast iron Dutch Oven and baked for about 30 minutes covered then another 10 minutes uncovered for a crispier crust, it's about as close to a no fail bread recipe as I've found so far.

    All that said, I will try your recipe, you just might be on to something that I wouldn't want to miss.

    Thanks for sharing. :dblthumb:
     
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  43. bacpacjac

    bacpacjac Queen of the Cups Supporter Bushclass I

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    Thanks gang! The kiddos and I made our dough yesterday and baked today. We did the skillet/cold pan method and it worked great, even though the dough wasn't perfect. (It was all to wet so didn't form nice loaves.) We made three loaves and there's only a few slices left. YUM!!

    This isn't my video but it really helped me. My dutch oven is broken so I needed to try something else. We did three loaves: one in a hot/pre-heated heavy non-stick frying pan, one in an non-preheated aluminum skillet and one in a non-preheated cake pan. They all baked for 30 mins at 450 and they all turned out great. They were a little chewy because we worked the dough too much, but REALLY GOOD and REALLY EASY. Thanks again!!



    ETA: I am in no way a Baker but I kind of feel more like one now. :D

    P8139002.JPG

    They aren't as beautiful as the ones posted above but we're all thrilled with our first attempt. :)

    P8139003.JPG P8139006.JPG P8139010.JPG
     
    Last edited: Aug 13, 2019
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  44. bacpacjac

    bacpacjac Queen of the Cups Supporter Bushclass I

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  45. Jonah L. Archer

    Jonah L. Archer ~Roughian #21~ ~ MOA #62 ~ Supporter Bushclass II

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    Finally got around to making a loaf. Delicious! Came out of the oven about 15 minutes ago, and this is all that's left! :18::32:

    20190819_144739.jpg
     
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  46. bacpacjac

    bacpacjac Queen of the Cups Supporter Bushclass I

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    YUM-O!!
     
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  47. rhino on INGO

    rhino on INGO Supporter Supporter

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    I remember bread . . . :(:17::2:
     
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  48. Jonah L. Archer

    Jonah L. Archer ~Roughian #21~ ~ MOA #62 ~ Supporter Bushclass II

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    Exactly what I was thinking about your dinner at Camp Nana :D
     
  49. Coopsdaddy

    Coopsdaddy Tracker

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    T =table spoon or tea spoon ?
     
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  50. dial1911

    dial1911 Supporter Supporter

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    Generally speaking, capital T is tablespoon and lower case t is teaspoon. Typical for most recipes, and gets confusing when you write in all caps like me
     
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