Best 6 Our Daily Bread In A Crock Weekly Make And Bake Rustic Bread Recipes
Are you looking for a method to make a crisp, golden-brown loaf of bread that fills your home with a warm, inviting aroma? Our foolproof recipe for Rustic Bread baked in a trusty crock pot is the perfect answer. This no-fuss method allows you to prepare the dough in just minutes before popping it into the crock pot for a slow, steady bake. The result is a hearty, flavorful bread that will nourish and satisfy your family all week long. Whether you're a seasoned baker or just starting out, our step-by-step instructions will guide you through the process, ensuring a perfect loaf every time.
Here are our top 6 tried and tested recipes!
OUR DAILY BREAD IN A CROCK - WEEKLY MAKE AND BAKE RUSTIC BREAD
Make up a large batch of rustic artisanal bread dough, store it and then bake a loaf each day you need fresh bread, amazing but true! This is a hodge podge of old fashioned English and French rustic bread recipes; the bread dough is made up ahead of time and stored (in the old days) in an earthenware crock or bowl, with a lid. You tear a piece of the dough off as and when you want to bake a loaf of bread. Easy! I use this style of bread dough regularly in the B and B, so I can always have fresh bread or bread rolls on hand for breakfast. You can add other types of flour to the basic white batch, as long as the ratio remains the same - you can mix rye or wholewheat flour with the white, or add herbs, onions, seeds, fruit and other flavourings. The dough can be used as soon as the initial proving has finished, but it will keep in a cool place or a fridge for a week or two - I do not recommend longer than 2 weeks however. The dough can be used for free form bread loaves, in bread tins, as rolls or other shapes. I have kept this technique and recipe to myself for a while, but I have decided to share it on Zaar now, mainly as my daughter keeps asking for the basic dough recipe! I notice that this type of long-term or long-life bread dough has made a revival in a new book called "Artisan Bread in Five Minutes a Day"; this recipe however, is a very old technique and method, dough was always made up for the week and then kept in the cold room or pantry for daily baking. My grandmother who lived in a 600 year old cottage in Northern England, used to have a stone slab in the Pantry where she kept her crock and dough, I remember sticking my finger in it!! This amount makes about 4 to 5 loaves of bread, depending on the weight and shape of the bread that you bake.
Provided by French Tart
Categories Sourdough Breads
Time P14DT30m
Yield 4-5 Loaves of Bread
Number Of Ingredients 4
Steps:
- Pour the warm water into a large mixing bowl - the water should be tepid or hand warm - NOT too hot, as it will kill the yeast.
- Add the yeast to the water and then the salt, mix well.
- Add ALL the flour and mix thoroughly with a wooden spoon or a dough hook until all the ingredients are amalgamated - NO need to over knead.
- Leave the bread dough in the mixing bowl and cover loosely - I use a shower cap to cover my dough! (That is NOT used as a shower cap anymore, I hasten to add!).
- Allow to prove for 2 hours, or until doubled in size.
- The dough can now be stored in the fridge or you can use the dough to make a loaf of bread immediately.
- If baking a loaf of bread now, pre-heat the oven and place a baking sheet or pizza tray in there. Tear off a large ball, about the size of a small melon, and knead it for about 1 minute with floured hands and on a floured board, Shape it as desired (Rolls, Boule, Baguette or Bannette) or place it in a greased and floured loaf tin. Allow to prove and rise for a further 20 to 30 minutes. Slash the surface with a sharp serrated knife if you wish, see photos. You can add a glaze or special finish at this point.
- Bake at 225C/450F for 30 minutes or until well risen, brown and the loaf sounds hollow when it is tapped on the underside. (If you wish, you can add a bowl of boiling water as soon as you put the bread into the oven - this steams and bakes the loaf to give a good chewy texture and keeps the inside moist.).
- Remove the bread when baked and cool on a cooling rack. Serve warm with butter, cheese, jam, hams and cold cuts, or slice when cool for sandwiches. Also wonderful when toasted the next day.
- Store the excess dough in the mixing bowl, loosely covered, in the fridge or somewhere cool until needed - this will keep for 2 weeks, but I find it has all gone by 7 to 10 days! This amount of dough will make between 4 and 5 loaves of bread, depending on the shape and amount of dough you use.
Nutrition Facts : Calories 727.9, Fat 2.1, SaturatedFat 0.3, Sodium 1463.5, Carbohydrate 152.2, Fiber 5.8, Sugar 0.5, Protein 21.1
SLOW COOKER BREAD
Although this dough has no color, it is light and airy, like the soft inside of a loaf of French bread. The other surprising part is there's no need to let it rise. You can go directly from making the dough to baking with no waiting around. Magic.
Provided by Food Network Kitchen
Time 3h
Yield 1 loaf
Number Of Ingredients 5
Steps:
- Butter a 6-by-3-inch round pan and set aside.
- Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
- Transfer the dough to the prepared pan, transfer the pan to a 6- to 8-quart slow cooker and cover with the lid. Cook on high until the internal temperature of the bread registers 200 degrees F, about 2 hours. Let cool in the pan for 5 minutes, then turn out onto a rack and let cool completely.
RUSTIC COUNTRY BREAD
My husband had a favorite sandwich shop that closed and the bread for the sandwiches was a sourdough type with a great texture. After much experimentation, I have come close to duplicating the bread's taste and texture. You can easily halve this recipe for only one loaf.-
Provided by Taste of Home
Time 40m
Yield 1 loaf (8 wedges).
Number Of Ingredients 8
Steps:
- In a large bowl, dissolve yeast and sugar in warm water. Let stand 5 minutes. Add salt, vinegar and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Do not knead. Transfer to a greased bowl. Cover and let rise in a warm place until doubled, about 50 minutes., Stir dough down. Transfer to a greased 9-in. pie plate. Cover and let rise in a warm place until doubled, about 35 minutes. , Preheat oven to 425°. Brush with oil. Bake 10 minutes. Reduce heat to 375°; bake 10-15 minutes longer or until golden brown, spritzing twice with additional water.
Nutrition Facts : Calories 135 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
RUSTIC COUNTRY BREAD
A round loaf with a crisp crust--chewy, and great for sandwiches.
Provided by Chris
Categories Bread 100+ Bread Machine Recipes
Time 16h40m
Yield 12
Number Of Ingredients 8
Steps:
- The day before making bread, place 3/4 cup spring water, 1/4 teaspoon bread machine yeast and 1 3/4 cup bread flour into pan of a bread machine. Select dough cycle and let knead for 5 minutes. Stop machine and let rise overnight.
- The next day, pour starter from bread machine pan into a non-metallic container. Reserve 1/3 cup for this recipe and freeze remainder for later use.
- In a large bowl, mix together 1/3 cup reserved starter, 1 cup spring water, 1/2 teaspoon yeast, 2 cups bread flour, whole wheat flour and salt. Select Dough Cycle; press Start. After 10 minutes, remove dough from machine and place in a lightly oiled bowl. Cover with a damp towel and let rise until doubled, about 2 hours. Deflate dough and let rise again until doubled, about 1 hour.
- Turn dough out onto a lightly floured surface and form into a round loaf. Place loaf on a baking sheet that has been sprinkled with cornmeal. Cover and let rise until nearly doubled, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
- Spray loaf with water and place in preheated oven. Spray loaf again every two minutes during the first 10 minutes of baking. Bake for 40 minutes, until bottom of loaf sounds hollow when tapped.
Nutrition Facts : Calories 84.2 calories, Carbohydrate 17 g, Fat 0.4 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 0.1 g, Sodium 49.5 mg, Sugar 0.1 g
EFFORTLESS RUSTIC BREAD
This is the easiest recipe for rustic bread I've ever seen. Luckily it is also the yummiest. Feel free to halve the recipe if you only want one loaf, but beware: it's so addictive you may wish you'd just baked both loaves.
Provided by amyw
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 6h15m
Yield 20
Number Of Ingredients 5
Steps:
- Mix water, yeast, and salt together in a large bowl until mixture becomes foamy, about 10 minutes. Stir flour into yeast mixture until well incorporated. The dough will be loose and look wet. Cover bowl loosely with a damp towel and let sit for about 5 hours.
- Shape dough into 2 loaves using damp hands. Place loaves on a cornmeal-dusted work surface and score the tops a few times with a sharp knife. Allow loaves to double in size, 30 to 60 minutes.
- Preheat oven to 425 degrees F (220 degrees C). Place loaves on a baking sheet.
- Bake in the preheated oven, spraying the surface of the dough occasionally with water, until golden brown, about 20 minutes.
Nutrition Facts : Calories 161.6 calories, Carbohydrate 33.7 g, Fat 0.5 g, Fiber 1.5 g, Protein 4.8 g, SaturatedFat 0.1 g, Sodium 526.6 mg, Sugar 0.1 g
CRUSTY HOMEMADE BREAD
Crackling homemade bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. -Megumi Garcia, Milwaukee, Wisconsin
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 pieces).
Number Of Ingredients 5
Steps:
- In a large bowl, dissolve yeast in warm water. Using a rubber spatula, stir in 3-1/2 cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour., Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and let rise at room temperature until almost doubled, about 1 hour., Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight., Grease the bottom of a disposable foil roasting pan with sides at least 4 in. high; dust pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours. , Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes., Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.
Nutrition Facts : Calories 105 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Proof the yeast properly: Active dry yeast should be proofed in warm water (105-115°F) for 5-10 minutes, until it becomes foamy. Instant yeast can be added directly to the flour mixture without proofing. - Use high-quality flour: Bread flour or all-purpose flour can be used for this recipe. Bread flour will produce a chewier, more rustic bread, while all-purpose flour will produce a softer, more tender bread. - Knead the dough properly: Kneading the dough develops the gluten, which gives the bread its structure and elasticity. Knead the dough for at least 5 minutes, or until it is smooth and elastic. - Let the dough rise in a warm place: The dough should rise in a warm place (75-85°F) for about 1 hour, or until it has doubled in size. - Shape the dough properly: The dough can be shaped into a round loaf, a baguette, or a boule. To shape a round loaf, simply form the dough into a ball and place it in a greased loaf pan. To shape a baguette, divide the dough into two equal pieces and roll each piece out into a long, thin rope. Place the ropes on a greased baking sheet. To shape a boule, simply form the dough into a ball and place it on a greased baking sheet. - Score the bread before baking: Scoring the bread before baking helps it to rise evenly and prevents the crust from cracking. Use a sharp knife to make shallow cuts in the top of the bread. - Bake the bread at a high temperature: The bread should be baked at a high temperature (450°F) for the first 15 minutes, then the temperature should be reduced to 375°F for the remaining baking time. This will help the bread to develop a crispy crust and a tender interior.Conclusion:
This crock pot bread recipe is a great way to make fresh, delicious bread at home. With a few simple ingredients and a little time, you can enjoy a warm, crusty loaf of bread that is perfect for any occasion. Whether you are a beginner or an experienced baker, this recipe is sure to please. So next time you are looking for a delicious and easy bread recipe, give this crock pot bread a try.
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