Outrageously Easy Big Bread
Servings: 2 loaves
- 2 packs yeast
- 1/4 cup water warm
- 2 cups water hot
- 3 tbsp sugar turbinado
- 1 tbsp salt
- 6 cup flour
- 1/3 cup oil vegetable or corn
Note: This recipe works best if all ingredients are set out, ready to go, in advance. Also, make sure the turbinado, salt, flour, and oil are measured in the exact amounts called for.
Pour warm water into a small ceramic bowl and add the yeast, but DO NOT STIR. Set aside.
In a large mixing bowl, pour hot water over the turbinado and salt, then stir with a wooden spoon to completely dissolve. Combine 3 cups flour with the water mixture. Pour the oil on top of the dough mixture then add the yeast mixture on top of that, but DO NOT STIR. Top with the remaining 3 cups of flour and mix well. (I begin mixing with the wooden spoon but I very quickly have to move into squishing the dough with my hands.) At this point, the dough should be pliant and moist, but not gooey. Cover the bowl with a damp towel and set aside to rise for at least 45 minutes. (I've left it for almost two hours.)
On a lightly floured cutting board or countertop, divide the dough into half. (This is when I recruit someone to knead the dough, but the recipe actually calls for no kneading; I've done this recipe many times without kneading anything, and it always turns out really good.) Flatten each half into roughly an oval/rounded rectangular shape, about 1/2- to 3/4-inch thickness; then roll the dough lengthwise and place on an ungreased, but very BIG, cookie sheet. (If you don't have a very large cookie sheet, use two cookie sheets, one for each half of the dough.) Cover the dough with a moist towel and set aside to rise again for another 45 minutes (or longer).
After the dough has risen the second time, preheat the oven to 375 and bake for exactly 23 minutes. If you can keep everyone from digging in right away, allow to cool for about 15 minutes and then enjoy. (Also, before the bread bakes, you can slit the top of each lump of dough a couple of times and brush lightly with some kind of egg substitute. The glaze helps the bread come out with a slightly crunchier crust. I don't usually bother.)
Recipe NotesOriginal Source: http://vegweb.com/index.php?topic=5716.0