Serves a Crowd
English Country Bread
Popular on Food52
33 Reviews
Patricia
March 11, 2016
This bread is just fantastic. I like to make a few different breads every "bread-making day," - so I have as election in the freezer, but this one is now always included. Last time, I used the formula found here on food52 to make a graham flour version. It worked perfectly and is delicious toasted and drizzled with runny honey!
Shell P.
August 23, 2015
Let me preface this by saying I have never made bread in my life. I decided to give this a try just to see how it turned out, so I wasn't dedicating hours to something that didn't work. It was amazingly easy, and delicious! I used three small loaf pans, when sliced sideways each one made enough for two sandwiches (I only cook for two). The third I saved and tried as toast with this morning's breakfast...so good! I'm so used to the thin, sugary American white bread, this was so much better! It did have a bit of a thick dough while I was making it, but next time I'm going to do as another poster said and try measuring my flour in grams instead of by the cup. I look forward to making a full size loaf of this and having some turkey/brie/cranberry sauce sandwiches during the holiday!
Chris
June 9, 2015
I am so happy I found this recipe! It's so easy and works every time! I don't have a bread loaf pan so I just bake the bread on a baking sheet. I also tried giving the dough a second rise just to see the difference (I punched it a few times on the baking sheet after the first 45' rise and then left it there for another 30-40'). With the second rise the bread came out less dense and kind of foamy, which I didn't really like, although it still made perfect toast! I can't wait for our loaf to finish so that I can bake a new one! Thank you!
Gary
June 21, 2014
Been trying to figure out why some folks get a batter and some of us a soft dough. When I scoop a cup of flour, it weighs 140gr. According to baking sites on the internet, it should weigh 120gr. This is a difference between a 70% hydration level and 80%. Next time I'll weigh 360g flour and 290g of liquid and bet it's more like Lizthechef described.
Gary
June 21, 2014
Just made this bread again and it does have a very nice flavor and crumb. Again, it takes a light knead using these proportions. I used bread flour and table salt. What I really like is how easy it is to make without a mixer, dough hook or doing any real kneading.
Gary
April 21, 2014
Nice bread recipe although I too found the mixture more like that of a wet dough than a batter. I let it rise in the bowl for 45 minutes and then stretched and folded it four times to help the gluten develop. Then roughly shaped the loaf and let it rise in the loaf pan. Dusted the top of the risen loaf with flour and baked as directed. Nice flavor and crumb, although I will use regular rather than Kosher salt next time.
Lizthechef
January 7, 2014
I still shake my head at folks' strong reaction(s) to this recipe. Works for me and glad you liked it, Emily.
Emily
January 7, 2014
This recipe was fantastic. I followed it exactly and it came out perfect. I added about a 1/2 tablespoon of cinnamon to the bread dough and served with honey brown butter for some great weekday toast. It would also be great with other herbs and spices (I plan to try cardamom and sage next).
FoodFanaticToo
March 10, 2013
This is delicious and exceptionally easy! Thank you for sharing your Aunt's recipe. I've been craving this sort of bread for over two decades -- as long as I've been part of my partner's British family -- and have never found the "right" recipe, until now. The crust is crispy, and the bread itself is substantial and dense, just how I like it. I would not call the unbaked preparation a "batter", as mine was very stiff and I had to knead the last of the flour in. I could not believe how fast this recipe was from start to finish! I think it will become a Standard recipe in our house. Next loaf will be made with whole wheat bread flour...
Lizthechef
March 10, 2013
Thanks so much - people either love this or hate it - never had so many differing opinions on a recipe I submitted.
Swimkitty
February 25, 2013
Fantastic recipe. I made English muffins out of this dough. I felt since I had to griddle cook the muffins that I add around a tablespoon of organic cannola oil to prevent drying. They rose beautifully and were not as 'hole-y' but I was pleased. A huge time savings as well. Oh, I used quick-rise yeast. Thank you.
kerrylow
July 7, 2012
just want to say that i've made this tons of times - with various flour mixtures - and it always works! I usually add some spices/herbs/pesto/sun-dried tomatoes. very flexible!
stevea66
February 19, 2012
This is not a batter bread. Even with vigerous kneeding, the dough would not accept all the flour. This recipe sounded like it should be a spoon bread but was not. Seeing as the yeast had to be added to the dry ingrdients and all the flour couldn't be incorporated, makes me wonder what my bread is going to turn out like. I make bread all the time, that's all we eat, and thought this might be a quick bread. I'll go back to my old recipe.
Lillasyster
January 29, 2012
Bread makes me nervous but I thought to try this recipe out; so simple how could I go wrong, right? I forgot the sugar (my poor staving yeast) but forged ahead anyway. Then I lost the bottom crust (stuck to the bottom of the pan). Despite the mishaps, my daughter declared it "Delicious!".
So Thank You for sharing this simple, forgiving bread recipe.
So Thank You for sharing this simple, forgiving bread recipe.
Susan
January 27, 2012
What a clever recipe! I'm wondering, have you ever tried giving the bread a second rise? How did that turn out?
Thanks for this, Lizthechef!
Thanks for this, Lizthechef!
drbabs
September 28, 2010
Hi Liz. My project for the fall and winter is to learn to make bread, and I decided to start with your recipe. I used 2 cups whole wheat flour and one cup of white flour. It was as easy and everyone says it is, and it is really delicious with a nice crumb and a crackly crust. Thanks for a great recipe!!
MyCommunalTable
September 27, 2010
Love this recipe. I have a big bag of dry yeast. How much yeast is in a packet? two or three teaspoon? Have you ever used part whole wheat flour? Saved and I will make it.
Lizthechef
September 28, 2010
Net weight for one packet is 1/4 oz. I have never mixed in ww flour - see my whole wheat bread recipe? Mixing flours in bread recipes can be tricky and I am no expert.
drbabs
September 28, 2010
LOL--I tried it and it came out fine; I figured the worst thing that would happen is that I'd throw it away. I would have liked a little more sweetness in the WW bread and was thinking to add honey next time--but I'm sure that could throw the whole chemistry off.
MyCommunalTable
September 28, 2010
Hey thanks, Liz and Drbabs! I am going to be a total radical and make this with partial whole wheat flour and bread flour, then use rice milk because of my sons allergies. I will let you know how it turns out. I do know that honey placed in the yeast and water in my pizza dough recipe is suppose to help feed the yeast. We will see. Looks like a great recipe. Good foundation to start with. I love the idea of the hot water and cold milk. I will let you all know
Lizthechef
September 26, 2010
This is an easy recipe for a first-time bread-baker. Would make a great sandwich for this week's theme...
matthewddsg
September 26, 2010
I baked this today; it was officially my first successful load of bread. Thanks so much the easy and tasty recipe!
lapadia
June 8, 2010
Just made this recipe; I love playing with yeast dough, have made many loaves of bread but have never seen a bread recipe that goes this fast...I love it! I used instant yeast, 1/2 cup of King Arthurs white whole wheat and mixed in 1/3 cup dry powdered milk in place of the sugar and for the extra bit of flavor it gives. Love the texture and flavor, can't wait to make some toast with it, this is a recipe I will go to when pressed for time. Thanks for sharing your aunt's bread legacy!
Lizthechef
June 8, 2010
Thanks - I am thinking about my sweet aunt, having her best fruit tart recipe at the ready, and you warmed my heart. Keep your eyes peeled for her fruit tart - thanks, Liz
Lizthechef
April 15, 2010
Thank you for all your effort(s), Stephanie. Not much of a baker, even I can manage this one!
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