SOUTHERN CRUSTY FAT FREE BREAD
This is a simple bread, that freezes well for another time, if needed!
Provided by Kimberly Rowlett
Categories Savory Breads
Time 3h40m
Number Of Ingredients 4
Steps:
- 1. Dissolve yeast in two cups lukewarm water in large mixing bowl.
- 2. Add salt and sugar and mix well. With wooden spoon, beat in enough flour, 1 cup at a time, to form a smooth ball that clears side of bowl. Cover, and set in warm place free from drafts, for one and a half hours, or until doubled in bulk.
- 3. Stir down, then turn out on lightly floured board. Knead a few turns, then cut in half. Shape each half in a loaf, about 12 inches long. Put on baking sheet, well sprinkled with cornmeal.
- 4. Let rise 5 minutes, then slash tops in 4 places with sharp knife. Brush with water and put in cold oven with pan of boiling water on bottom rack.
- 5. Turn oven control to 400 degrees F, and bake 40 minutes, or until crusty and lightly browned. Best served hot.
WORLD'S EASIEST YEAST BREAD RECIPE - ARTISAN, NO KNEAD
Recipe video above. This super crusty homemade bread recipe is going to blow your mind! The world's easiest yeast bread that's just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. Recipe is forgiving so don't fret if things don't go perfectly, it will be salvageable. SEE NOTES for options like no dutch oven, different yeast, MAKE AHEAD up to 3 days!
Provided by Nagi
Number Of Ingredients 5
Steps:
- Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy - not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5).
- Rise: Cover with cling wrap or plate, leave on counter for 2 - 3 hours until it doubles in volume, it's wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn't seem to be rising, move it somewhere warmer (Note 6).
- Optional - refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.
- Take chill out of refrigerated dough - if you refrigerated dough per above, leave the bowl on the counter for 45 - 60 minutes while the oven is preheating. Cold dough does not rise as well.
- Preheat oven (Note 7) - Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven)
- Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
- Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don't be too meticulous here - you're about to deform it, it's more about deflating the bubbles in the dough and forming a shape you can move.
- Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
- Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
- Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
- Cool on rack for 10 minutes before slicing.
Nutrition Facts : Calories 155 kcal, Carbohydrate 32 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 469 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
OLD FASHIONED BREAD PUDDING REDUX (SUGAR FREE)
An old fashioned recipe that I revamped to make sugar-free and lower in fat. This is an easy standby recipe for a quick prep desert that will wow family and guests alike. Original recipe from my circa 1963 Pillsbury Family Cook Book.
Provided by CookbookCarrie
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour, sugar, cinnamon, salt, nutmeg and vanilla extract in a 2-quart casserole.
- Add eggs, butter and scalded milk, blend well. DO NOT ADD EGGS TO HOT MILK THEY WILL SCRAMBLE, mix everything together then briskly stir in the scalded milk.
- Stir in bread cubes and raisins Place casserole in pan of hot water in your oven Bake at 350°F for 45-60 minutes until knife inserted 1" from edge comes out clean TIP: To evenly distribute raisins or dates, stir gently 20 minutes into cooking.
Nutrition Facts : Calories 173.9, Fat 8, SaturatedFat 4.1, Cholesterol 122, Sodium 389.4, Carbohydrate 16.4, Fiber 0.5, Sugar 7.1, Protein 8.7
CRUSTY FRENCH BREAD
I love to treat guests to these crusty French bread loaves. Don't hesitate to try this recipe even if you are not an accomplished bread baker. It's so easy because there's no kneading required! -Christy Freeman, Central Point, Oregon
Provided by Taste of Home
Time 50m
Yield 2 loaves (10 slices each).
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in 1/2 cup water. Add the sugar, salt, shortening, remaining water and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour. , Turn onto a floured surface. Divide in half; let rest for 10 minutes. Roll each half into a 10x8-in. rectangle. Roll up from a long side; pinch to seal. Place seam side down on 2 greased baking sheets sprinkled with cornmeal. Sprinkle the tops with cornmeal. Cover and let rise until doubled, about 45 minutes. , With a very sharp knife, make 5 diagonal cuts across the top of each loaf. Bake at 400° until lightly browned, 20-30 minutes. Remove from pans to wire rack to cool.
Nutrition Facts : Calories 100 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 233mg sodium, Carbohydrate 20g carbohydrate, Fiber 3g protein.
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5/5 (12)Total Time 3 hrs 50 minsServings 2
- Combine yeast, warm water, and 2 tsp. sugar in bowl of a heavy-duty electric stand mixer; let stand 5 minutes. Stir in eggs, next 3 ingredients, 3 cups flour, and remaining sugar. Beat dough at medium speed, using paddle attachment, until smooth. Gradually beat in remaining 3 to 3 1/2 cups flour until a soft dough forms.
- Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 8 to 10 minutes), sprinkling surface with flour as needed. Place dough in a lightly greased large bowl, turning to grease top. Cover and let rise in a warm place (85º), free from drafts, about 1 hour or until doubled in bulk.
- Roll each dough half into an 18- x 9-inch rectangle. Starting at 1 short end, tightly roll up each rectangle, jelly-roll fashion, pressing to seal edges as you roll. Pinch ends of dough to seal, and tuck ends under dough. Place each dough roll, seam side down, in a lightly greased 9- x 5-inch loaf pan. Brush tops with oil. Cover and let rise in a warm place (85º), free from drafts, 1 hour or until doubled in bulk.
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5/5 Calories 215 per servingCategory Appetizers
- In a large pot, combine the flour, salt and yeast. Add the water. With a fork, stir until the flour is completely moistened, but not necessarily smooth. Cover and let rise at room temperature for 8 to 12 hours, or overnight.
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4.8/5 (8)Calories 187 per servingCategory Bread, Side Dish
- In a large measuring cup or medium bowl, stir together the warm water, yeast and sugar. Set aside for 5-10 minutes while the yeast softens and becomes foamy.
- Make a well in the center of the flour mixture. Pour the water and yeast mixture into the well and use a wooden spoon to combine until a shaggy, rough dough comes together and pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
- Transfer the dough to a greased bowl, cover, and leave in a warm spot to rise until doubled in size, about 1 ½ - 2 hours.
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