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.
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.
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!
Hanging out in the kitchen today? Here are some other things I would suggest baking…
One Rise Baguette: Fast and Fancy
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
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 step.im 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!!
One rise, that’s all! After you separate it into the two balls, you just shape it and put the egg wash on it and bake it. 🙂 Enjoy!
I can’t get enough bread. I love it. Definitely going to give this one a try.
I’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 can’t imagine not doing a second rise. Do tell the science I’m so curious. 😁❤️
I don’t know the science of it — it’s interesting though, right? All I know is that it works!
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
I think that would be fine!
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 😁
Does the jelly roll pan need to be preheated?
I have never preheated the jelly roll pan. 🙂
Can this bread be made into loafs, using loaf pans instead of the rounds?
I’ve not tried that, but if you do, let us know how it goes!
Question: my bread was ready in 25 mins. Internal temp of 190+. Did anyone else find 40 mins way too long?