Bread Recipe Round

There is nothing like the fragrance of fresh homemade bread in the kitchen. This basic country white bread recipe is so easy to make that you will never buy bread again.

This is a classic white bread recipe that I make time after time. It makes two loaves of the most delicious white bread perfect for morning toast and lunchtime sandwiches.

It took some practice before I succeeded in making bread. I had many failed loaves, but finally understood how the ingredients work together to make a loaf of bread. With more experience, I even learned how the dough should look and feel. If you have had difficulty making bread, it may help to review the tips here:

Round Rolled Bread (video)

You only need a few basic ingredients to succeed in making this homemade country white bread: flour, water, milk, yeast, sugar, salt, and butter.

Bread Flour: Use a good-quality bread flour for your bread making. Bread flour has a higher protein content than all-purpose flour. Higher protein produces more gluten leading to a nice elastic dough that turns out light and chewy when baked. Bread flour also absorbs more liquid, which helps the dough hold its shape as it rises.

The quality of the flour matters when making. I have not had good luck with generic store brands. My favorite flour for baking is King Arthur, and their unbleached bread flour has never let me down.

Instant Pot Gluten Free Bread

Warm Water: Most tap water is fine for making bread. However, if your water has an odor or is extremely soft or hard, consider using bottled water. Water that is very soft can make bread dough soft and sticky. Water that is very hard slows the fermentation making the bread dough tough.

Use warm water to wake up the yeast. The water should be between 105-115˚F. If the liquid is too hot, you will kill the yeast.

Whole Milk: Bread dough made with milk will be softer than traditional dough. The lactose in the milk will make the crust nice and dark. The milk fat will give the bread a longer shelf life.

Traditional Irish Soda Bread

Yeast: Yeast plays many roles in developing bread dough into a fluffy loaf. Yeast is living organisms that convert sugars into carbon dioxide, ethanol, flavor molecules, and energy. Carbon dioxide is formed as the dough rises. Ethanol is formed and reacts to the heat in the oven to gas creating the bubbles in the bread. Yeast also aids in the development and strength of the gluten in the dough.

Dried yeast is probably the most confusing part of making bread because there are a number of choices in the supermarket baking section.

Kosher Salt: Salt provides flavor, gives the gluten strength, and helps maintains yeast activity. Kosher salt is easy to measure and doesn’t have additives that table salt may have.

Round Crimped Loaf Bread

Unsalted Butter: Butter not only adds flavor to the bread, but other benefits include a higher rise, crispy crust, tender texture, and longer shelf life.

Heat on low, stirring occasionally until the butter is melted and the sugar dissolves. (If using a microwave, heat on high for about 60 seconds.) Remove from the heat and let the mixture cool to lukewarm (between 105-115˚F).

Add the milk mixture, yeast mixture, and 4 1/2 cups (540gm) of flour to the mixing bowl. Turn on the mixer to low speed to combine the ingredients, about 2 minutes.

Bulgaria: Traditional Round Loaf

Add the remaining flour, 1/2 cup at a time, until dough clings to hook and pulls away from the sides of the bowl, about 3 minutes.

Continue to knead on low speed for 7 minutes longer, or until dough is smooth and elastic. The dough will be slightly tacky to the touch. If the dough is too sticky, add more flour a tablespoon at a time and knead further.

Coat a clean bowl with olive oil. Roughly shape the dough into a ball and place in the oiled bowl. Flip the dough over to oil the other side.

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Cover the dough with a clean kitchen towel, and let it rise in warm place, until doubled in bulk, about 1 hour.

Personally, I like using round cake pans. The loaves are round and much easier to store. One loaf fits into a one-gallon zipper bag. We keep one loaf out for fresh eating, and freeze the second loaf.

Divide dough in half and shape each half into a pan. Cover and let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.

Easy Crusty Bread

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All content is ©2024 Rachel Arsenault | Grow a Good Life Media. Please feel free to link to or Pin any of these posts with credit and a link back, but do not copy, take images, or content from this site without my permission.Easy and quick artisan Italian rustic crusty bread at home, no knead, no machine, no dutch oven, with only 2 hour rise time. Made by hand with active dry instant yeast, flour and water then baked on a hot pizza stone.

A spin on my Italian pizza dough recipe, except here i use warm water to make the bread. Just mix together flour, salt and instant yeast then let rise for 2 hours. Only 2 hours for perfect homemade bread you guys!

Cajun Pain Rouler (round Bread)

Then you bake it on a preheated pizza stone (<–amazon), for a peasant style loaf that crackles in your hands like a dream, yet still soft on the inside. Perfect for dipping or to dunk into a hot bowl of vegetable soup.

The secret is a  bowl of water steaming under the pizza stone while the bread is baking. The steam makes a crusty loaf!

Allow the loaf  to cool off completely on a cooling rack on its side. Place it in a plastic bag and store on the kitchen counter at room temperature for a couple of days. I would not recommend freezing this kind of bread, instead if you find yourself with a stale chunk simply do as the Italian do: make a big pot of Ribollita or this Tuscan Pappa al Pomodoro soup.

Amish Whole Wheat Buttermilk Batter Bread » Amish 365

Easy and quick artisan Italian crusty bread recipe you can make at home. No knead, no machine, with only 2 hour rise time. Made with instant or active dry instant yeast, flour and water and baked on a hot pizza stone.

Calories: 195 kcal | Carbohydrates: 40 g | Protein: 6 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 295 mg | Potassium: 83 mg | Fiber: 2 g | Sugar: 1 g | Vitamin C: 1 mg | Calcium: 10 mg | Iron: 2 mgThis easy (and we mean EASY!) homemade French bread recipe is sure to be a hit! Homemade dutch oven bread that's readyin just a few hours - no overnight rise. Crispy crust on the outside and soft, airy bread on the inside! Vegetarian.

The instructions may look a little long, but they'reall basically just notes on technique - so don't let the number of steps intimidate you!

Rustic Bread Recipe With Instant Yeast

If you're serious about homemade bread, you may enjoy using a proofing basket (it's one of my favorite kitchen tools!) to help the bread keep its shape while it rises. You also end up with beautiful flour rings on the crust! We like to use an 8- to 9-inch proofing basket for a single loaf of bread.

If you don't have a proofing basket, no worries! Just use a medium-sized (8- or 9-inch diameter) mixing bowl to let the bread do its final rise before you bake it. Flour the bowl well to prevent sticking!

The crackly brown crust here is theresult of baking this bread in a Dutch oven. By keeping the lid on while the bread bakes, you create a nice steamy atmosphere inside the pot - and the steam is what gives the bread that crispy, magical crust. (Read more about the importance of steam in bread baking here!)

Rustic Italian Crusty Bread Recipe Video • Ciao Florentina

This section is LONG - but we wanted to cover the most frequent questions we get! Feel free to skip right to the recipe, but please do utilize this section if you run into questions while you're baking. For additional training videos, tips, and recipes, check out Everyday Artisan Bread!

How to measure flour: If you have a kitchen scale, please use it! Measuring by weight is MUCH more accurate than measuring by volume (with cups) and will give you more consistent bread. That being said, you can certainly make great bread without a kitchen scale! To measure flour in cups: If you measure flour by dipping your cup straight into the bag or bin and shaking off the excess, plan to use about 2 ½ cups of flour. If you measure by stirring the flour with a spoon or scoop before scooping it into a measuring cup and leveling it off, plan to use about 3 cups of flour. You can always add more flour if you need to - just be aware that