Here’s a warm and rustic recipe for a Freshly Baked Round Loaf of Bread — crusty on the outside, soft and chewy on the inside. No fancy equipment needed — just basic ingredients and a little patience. Perfect for soups, stews, or slathering with butter.
🍞 Simple Round Artisan Bread (No-Knead Option)
🧾 Ingredients:
-
3 cups (375g) all-purpose flour or bread flour
-
1 ½ tsp salt
-
1/2 tsp instant yeast (or active dry yeast)
-
1 ½ cups (360ml) warm water
-
Optional: cornmeal or flour for dusting
🕒 Method 1: Overnight No-Knead Version (Best Flavor & Texture)
1. Mix the dough (night before):
-
In a large bowl, stir together flour, salt, and yeast.
-
Add warm water and stir with a spoon or spatula until a shaggy dough forms.
-
Cover bowl with plastic wrap or a towel and let rise at room temperature for 12–18 hours (overnight).
2. Shape the dough:
-
The next day, dough should be bubbly and doubled in size.
-
Flour your hands and surface, turn dough out, and gently form into a ball.
-
Let rest on a piece of parchment paper for 30–60 minutes. Cover loosely.
3. Preheat oven with Dutch oven:
-
Place a Dutch oven with lid in the oven and preheat to 450°F (230°C).
-
Once hot, carefully remove the Dutch oven, place the dough (with parchment) inside, cover, and return to oven.
4. Bake:
-
Bake covered for 30 minutes.
-
Uncover and bake for another 10–15 minutes until deep golden brown.
-
Cool on a rack at least 20 minutes before slicing.
🥖 Method 2: Same-Day Quick Version
1. Use 1 packet (2 ¼ tsp) active dry yeast instead.
2. Let the dough rise for 1–2 hours until doubled.
3. Shape, rest 30 minutes, then bake as above.
🍽️ Tips & Add-Ins:
-
Add 1–2 tsp sugar or honey for a hint of sweetness.
-
Mix in herbs, cheese, or olives for a flavored loaf.
-
No Dutch oven? Bake on a baking sheet with a pan of water underneath to mimic steam.
Would you like a sourdough version, whole wheat version, or a crusty baguette variation?
