homemade breads

Crusty White Bread

½ cups (525 g) unbleached all-purpose flour

½ tsp salt

yeast

¾ cups (430 ml) cold water

(50 g) whole wheat flour

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.

Bread

In a large bowl, place the whole wheat flour. Set aside.

With your hands, directly in the pot, fold the risen dough onto itself, about 6 times, or until it is smooth.

Transfer the dough into the bowl with the whole wheat flour and turn to coat the entire surface of the dough. Cover and let rise for 45 minutes at room temperature or until it has doubled in volume.

Meanwhile, with the rack in the middle position, preheat the oven to 450°F (225°C). Place a 12-cup (3 litre) Dutch oven or ovenproof pot with its lid (not glass) in the oven, and heat for about 30 minutes.

Remove the pot’s lid. Drop the floured bread dough in the centre of the hot pot. Cover and bake for 30 minutes. Remove the lid and continue baking for 30 minutes.

Let the bread cool on a wire rack or in the pot. Remove any excess flour.

Coating

It would be nice if Mr Ricardo could tell us how many grams in a cup of white flour!

First time for me to bake bread with yeast and you made it not only delicious, but simple to do!  I made a beautiful chewy loaf with a great crust.  Thank you!

Have to agree with Amanda D. 525g for 3.5 cups seems way off (and i only realized this after adding the 525 g of flour). Started researching this, and while every flour brand is slightly different - it seems that 3.5 c will land somewhere between 395 g and 425 g. So for me it was 3/4 c too much, had to add more water.

Hi, I made this and is was good, but the crust was too thick. Is there a temperature range I can stop at instead of the 1 hour cook time? Or adjusting the times of uncovered/covered? Thanks

I have made this bread often!  I am curious to know, has anyone tried putting fresh or dried herbs in the bread, if yes, what kind and when in the cycle?   What about fresh garlic?

I have been baking my own bread for many years including sourdough bread.I saw this recipe and thought i would try it as i do love crusty bread but without the days of getting the sourdough starter to kick in.This bread was absolute perfection!Although i own many cast iron covered casserole pots i could not find one small  enough for this recipe.I used a cast iron baking stone and my bread was perfect!

Thank you Ricardo for this amazing recipe. My family and friends love it. I have made 4 loaves so far. I know I can count on you for amazing recipes. Another one my family loves is your crepes. Thank you

Need some help: with the pandemic, I started to use a sourdough starter, but can't get the ratio right to get a consistent rise.  I have loaves that are beautiful with only starter, I have great results with only yeast, but in the middle, for a less sour loaf, I seem to hit snags.  I think the issue is not enough rise time when using a starter, both in the first and second proof, and possibly dough that is too dry.  Anyways, this recipe is a keeper, provided you get the ratio and time right.

Very good bread. Have made it twice now.
however, I have a puzzling problem with it:
after about the third day made, the crumb at the center turns
sticky, almost wet ...
not keeping it in plastic  bag, I open the bag twice a day, yet
it turns all sticky..Ricardo, à l'aide,  please.  Merci

Contrary to what Amanda wrote on April 7th, 3 1/2 cups of flour weigh 525g, NOT 425g. When I made this delicious bread for the first time last week, I measured the flour in cups, so no problem. Today, out of curiosity while assembling my ingredients, I checked the weight = 525g, as stated in the recipe.

https://cdn.jwplayer.com/v2/media/EQUanvQn

Different Yeasts

This creamy, sweet and savory corn pudding casserole is always a family-favorite holiday side dish. Plus, it is gluten free.

Easy Corn Pudding Recipe

creamed corn ((two 17-oz. cans))

eggs, (lightly beaten, egg

sugar

cornstarch

seasoning salt

dry mustard

onion

milk (-

butter oil

Preheat oven to 400°F.

Spray a 3 qt. casserole dish or 9x13 in. glass baking dish (or even disposable aluminum pan) with cooking spray or oil.

In a large bowl, combine the two kinds of corn and eggs.

In a small bowl, combine the sugar, cornstarch, seasoned salt, dry mustard, and dried minced onion. Add this mixture to the corn mixture, and stir to combine.

Stir in the milk and melted butter.

Pour the mixture into the prepared dish.

Bake for 1 hour, stirring once, or until set and lightly browned, but still soft.

https://content.jwplatform.com/videos/9KOql0Je.mp4

Corn Pudding is a favorite gluten free casserole recipe for Thanksgiving or Christmas. No holiday is complete without this easy corn casserole on the table.

Top 2 homemade breads recipes from across the web

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Crusty White Bread

Easy Corn Pudding Recipe

Top 2 homemade breads recipes from across the web

The most viewed homemade breads recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crusty White Bread

Easy Corn Pudding Recipe

The most viewed homemade breads recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine