Crusty Round Loaf: Simple and Delicious

Crusty Round Loaf: Simple and Delicious

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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.

That’s fancy stuff.

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.

Country Crusty Round Loaf

Ingredients for Country Crusty Round Loaf:

(scroll for a printable recipe at the bottom of this post!)

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:

You guys, this is so simple. And the really awesome part? It only has to rise once! Here is what to do…

Dissolve the yeast in the water.

Stir sugar, salt, and half of the flour into the yeast mixture.

Knead, adding more flour until the dough won’t take anymore.

Place the dough in a greased bowl and let rise in a warm place 1 hour.

After it has risen, punch it down. Then separate the dough into two hunks.

Shape each hunk of dough into a round loaf and place them on greased jelly roll pan.

Looking for an easy crusty round loaf? Here is our go to recipe.

The secret to getting a shiny crusty round loaf?

Mix one egg with a little bit of water to make an egg wash. Brush that over the bread — that’s what makes it shiny!

You certainly don’t have to do this part because the bread is just as delicious without it. But if you’re looking for a shiny crust, you can’t skip the egg wash!

After the egg wash (or after skipping it!) go ahead and bake those yummy crusty loaves at 400 for 40 minutes.

And remember, I’m just sayin’: I wouldn’t bat an eye if you told me you inhaled this crusty round loaf straight from the oven with a stick of butter.

I mean, I’ve heard that’s kind of the thing to do.

Psst! Looking for another great idea to use this country crusty round loaf recipe? You can use this recipe to make homemade bread bowls for soup or salad!

Looking for a crusty round loaf that is easy to make and tastes delicious? I love this Country Crusty Round Loaf - it's one of our three favorite breads here!

Hanging out in the kitchen today? Here are some other things I would suggest baking…

Amish Cinnamon Flop Bread

One Rise Baguette: Fast and Fancy

Homemade Breadsticks

French Apple Pie

Bagels from Scratch

Country Crusty Round Loaf
5 from 1 vote

Country Crusty Round Loaf

Easy crusty round loaf that's great with soup, salad...or for a snack!


  • 1 pkg yeast (2 1/4 tsp bulk)
  • 1 1/2 cup lukewarm water
  • 1 Tbsp sugar
  • 2 tsp salt
  • 3-4 cups flour


1. Dissolve the yeast in the water, let sit five minutes until foamy.

2. Stir sugar, salt, and half of the flour into the yeast water.

3. Turn out on flour dusted counter and knead, continuing to add flour until dough will take no more.

4. Place dough in greased bowl, cover with a clean dish towel and let rise one hour in a warm place.

5. After the dough has risen, punch it down and then divide into two equal hunks of dough.

6. Shape each hunk of dough into a round loaf, place on greased jelly roll pan.

7. Optional: If you want shiny crust, mix one egg with one Tbsp water and brush dough with egg wash.

8. Bake bread at 400 degrees for 40 minutes.

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16 thoughts on “Crusty Round Loaf: Simple and Delicious”

  • i love making bread and this recipe sounds so good.i happened to just find your site and im loveing it .i especially love that instead of just printing a recipe you show how to make it step by 75 but not to old to learn new recipes.

  • After you separate the dough into 2 balls, do you let it rise again before spreading the egg wash. If you do, for how long? I can’t wait to try it!!

  • Iโ€™m so confused with no second rise. How does that work? Do I have to use white flour? I have my own sprouted that I grind myself and I canโ€™t imagine not doing a second rise. Do tell the science Iโ€™m so curious. ๐Ÿ˜โค๏ธ

  • So I just had to let it rise a 2nd time even though you promised we didn’t have to. Well let me tell you…the dough deflated like a balloon when I went to put in oven. They are baking now so we’ll see what happens. Next time I’ll follow instructions.

  • This recipe restored my confidence in making homemade bread. It’s the only recipe I’ve made consistently that my husband loves. Thanks for sharing!

  • Before I bake it is it okay if I slash the top to kind of give it that cool look with designs and slashes in the top like a baguette

  • Best Bread Recipe EVER!!! I followed rhis recipe to a T and it turned out absolutely gorgeous I did this in the evening and then let it cool over night then j made french toast with it thank you sooo much for this recipe I’ll be using it as a go too from now on ๐Ÿ˜

  • 5 stars
    Question: my bread was ready in 25 mins. Internal temp of 190+. Did anyone else find 40 mins way too long?

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