Bread Maker Crusty Loaf

As I've mentioned in the past my family and I are raving carb addicts.   R-A-V-I-N-G!  Put us in front of a freshly baked loaf and a honking slab'o' butter and we're your bestest friends.  We admittedly (and quite happily) have no self control when it comes to freshly baked carbs.  So it should come as no surprise that I own not one but two bread machines.  Go big or go home!

Bread machines are a little slice of heaven.  They're one of my favourite kitchen gadgets because they tame the Carb Beast that dwells within me.  I love them because while I'm galavanting (yes, I do galavant and have even been known to meander a time or two) it's at home working away kneading, rising and even baking my bread dough (or making me some ridiculously good pizza dough!) 

I know of some people (who shall remain nameless) that don't want to get a bread machine because they fear that they'll be tempted to make too much bread.  What I say to that arguement is .... 'uh, YA!'.  Who doesn't want a fresh loaf of bread with the ingredients you choose?  No preservatives or whoseewhatsits (that's a technical term meaning 'crap you can't begin to pronounce').  Plus you can add your favourite extras!  Do you like oregano and basil?  Add 'em in!  Do you love Parmesan cheese?  Grate some up!  What about cinnamon and raisins?  Toss 'em in!

Bread machines are also extremely easy to use.  Seriously.  A one armed monkey with mange could do it.  As long as you follow the directions and put the ingredients in the order specified (ie keep the liquid away from your yeast) you'll have your house smelling like a bakery in a few hours. 

The reason why I love this specific crusty bread recipe (though I must note that I'm an equal opportunity bread eater) is that it looks like a loaf you'd spend $4+ for in a food story bakery but you can make it at home in no time flat and for so much cheaper! 

I've made this loaf twice on my day off.  I start the dough at 1pm, two hours later it's out of the bread machine and rising while I get the kids from school.  Then I pop it into the oven as we're unpacking backpacks and chatting about our day.  Easy peasy! 

I also love that this dough starts in a cold oven so I don't have to wait for my oven to preheat.  That saves me some time and the slowly rising temperature gives the dough a last burst for it to rise just a little bit higher as it starts to bake.  I'm tellin' ya, it's so easy! 

The bread has a slightly denser texture (it's not heavy just not as squishy as other loaves) but the crust is ... crusty (as a crust should be!  That's why the crust isn't called a 'squish'!).  Not only that but I 'hear' that this bread tastes wicked good as toast a few hours later when the kids are in bed and certain people get hungry watching "The Vampire Diaries".  Or so I hear. 

Needless to say this bread has been added to my Bread Repertoire.  I hope you enjoy it as much as we do.

Bread Maker Crusty Loaf

1 cup + 1 tbsp water
1/2 cup Greek yogurt or 10% sour cream (or plain yogurt)
2 tbsp fresh lemon juice
2 tbsp oil
1 1/2 tsp salt
1 tbsp white sugar
4 cups all-purpose flour
1 1/4 tsp yeast

Add ingredients into the pan of your bread machine in the order listed.  Set your bread machine to its Dough setting and press Start.

After the Dough cycle finishes (mine takes 2 hours), turn the dough out onto baking stone or baking sheet that has been lined with parchment paper.  Form the dough into a ball using your hands to gently smooth the top (this just makes it look pretty). 

Using a sharp, serrated knife make slices into the top of the dough approximately 1 inch deep (again, this is to make it look pretty.  Bread is nothing if not vain). 

Cover dough with a tea towel and allow it to rise for approximately 45 minutes.

Place dough in a COLD oven and set heat to 375F for 45 minutes.  Bread is done when it sounds hollow when you tap on it.  Remove bread to a cooling rack.  Sprinkle with a bit of flour (I kind of went crazy with my flour in the first picture).  Try not to eat it all in one sitting.  I dare you.

Recipe Inspired by: Three Pickles' 'Quick Sour Dough' recipe