- Pour water into a 4 liter ice cream bucket.
- Add yeast and then salt.
- Add the flour and stir until flour is just incorporated.
- Let the dough rise uncovered for 2 hours.
- Cover the bucket with a lid and refrigerate it overnight.
- Next day spray the foil and sprinkle it with cornmeal.
- Divide the dough in half.
- Lightly guide half of the dough into a loaf. [Be sure to read my notes first].
- Return the remaining dough in the refrigerator.
- It can be used for up to 2 weeks.
- Place the shaped loaf on the prepared baking sheet.
- Set the timer for 20 minutes.
- After 20 minutes rest sprinkle the top with a little flour.
- Slash the top 1/4” deep 4 times.
- Place a small metal container in the oven.
- Set the oven to 450F and set the timer for 20 minutes.
- After 20 minutes pass pour 1 cup of hot water into the metal pot.
- Take care not to scald yourself as the hot steam rises.
- Quickly slide the loaf into the oven.
- Bake for 25-30 minutes.
- Remove the loaf and cool it on a baking rack.
- Bread should be cool before slicing with a serrated knife.
- For thin slices the loaf should rest for a day..
- Wrap it in a clean kitchen towel and leave it on the counter.
- The following day it will slice thin and uniform.
RUSTIC WHITE BREAD – HÁZI KENYÉR
Kneading this bread makes it unpalatable! Don't even ask. Just don't knead! The recipe will make two lovely 1kg loaves. Also please note: "guiding the dough into a loaf" means you plunk it down and quickly guide it into a loaf shape. Do not roll it, poke it, fiddle with it or tuck the ends under, not if you want uniform texture without huge
4 cups lukewarm water
2 Tbsp granulated quick-rise yeast
2 tsp salt
8 -1/2 cups white flour
Foil lined baking sheet
Small metal container for water
- I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!
All my previous posts are listed and organized into a cookbook. Click on the cookbook with the wooden spoon image on the upper left corner to access over 900 recipes. You may click on the archive below, but it can take a long time to load.
- ► 2014 (96)
- ► 2013 (106)
- ► 2012 (290)
- ► 2011 (179)
- CREPE FILLINGS
- CREPES - PALACSINTA
- HUNGARIAN CURD CHEESE NOODLES - TÚRÓS CSUSZA
- ALMOND THIMBLE COOKIES
- PINCHED NOODLES - CSIPETKE
- PORK PATTIES - FASÍRT
- EGG DUMPLINGS - NOKEDLI
- BEEF PAPRIKA - MARHA PÖRKÖLT
- APRICOT GLAZE
- CURD CHEESE DUMPLINGS - TÚRÓGOMBÓC
- COTTAGE CHEESE CUSTARD SLICES - TÚRÓS KRÉMES
- CHOCOLATE SHORTBREAD
- HOMEMADE VANILLA SUGAR
- LAYERED POTATOES - RAKOTT KRUMPLI
- POZSONY NUT CRESCENTS – POZSONYI KIFLI
- EMPIRE COOKIES
- CUTTING BAR COOKIES
- FARINA SOUP DUMPLINGS - GRÍZ NOKEDLI
- HUNGARIAN CURD CHEESE – TÚRÓ
- CLEAR BROTH ASPARAGUS SOUP
- LIGHT BANANA CAKE
- FLUFFY BROWN SUGAR FROSTING
- ROASTED HALF TURKEY
- 100 % WHOLE WHEAT BREAD
- TURKEY DRESSING
- RUSTIC WHITE BREAD – HÁZI KENYÉR
- BREADED CHICKEN - RÁNTOTT CSIRKE
- FILLET of SOLE IN PARCHMENT
- DEVILLED EGGS - TÖLTÖTT TOJÁS
- ▼ March (32)