Every home needs a bread recipe that’s a go-to staple. This bread, which we like to call Country Crusty Round Loaf, is quick to throw together and delicious in your belly. But it wasn’t always called Country Crusty Round Loaf…
A few years back, my kids were studying the middle ages. As part of a middle ages feast we put on, we used a recipe from our curriculum originally called Rose Petal Bread. You can find the original recipe here, which requires you to make rose water and paint on your bread to make it pretty.
Us farmish folk aren’t that fancy anymore. We modified the recipe and came up with a simpler version that we use to make a good crusty white (or wheat) loaf – perfect for sandwiches, soup, stew, or bread bowls.
It’s also good for just inhaling with a stick of butter. Not that I’ve done that.
I mean, recently.
Ingredients for Country Crusty Round Loaf:
1 pkg yeast (or 2 1/4 tsp bulk yeast)
1 1/2 cups lukewarm water
1 Tbsp sugar
2 tsp salt
3-4 cups flour
How to make Country Crusty Round Loaf:
Dissolve yeast in water. Stir sugar, salt, and half of the flour into the yeast mixture. Knead, adding more flour until it won’t take anymore. Place dough in a greased bowl and let rise in a warm place 1 hour. Punch down, separate into two round loaves and place on greased jelly roll pan. Wash with egg wash (that’s what makes it crusty!). Bake at 400 for 40 minutes.
Enjoy. You’re welcome. 🙂