I love crusty bread and this is Super Easy Round Crusty Bread (just 5 Ingredients).
Round Crusty Bread with basic ingredients to enjoy any time will amaze you with how simplistic it is to make and how tasty it is!
You don’t need a dutch oven so no worries, but I do prefer using one just in case you are curious.
How long will this take?
Your physical activity in this from mixing to creating round, about 15 minutes total!
In the end, this is by far the most simple round crusty bread with basic ingredients I’ve made.
Also, did I mention you don’t need a bread machine to whip this bread up?
Grab a spoon and mixing bowl and you can make this round crusty bread!
Plus you won’t have to run to the store or bakery to get enjoy a crusty bread loaf.
Instead, you will be popping this little sweetheart of loaf right out of your own oven.
Super Easy Round Crusty Bread
Just imagine, homemade crusty bread that is round and fabulously fresh.
As always, I will keep the ingredients simple to find and probably already in your pantry!
Try it you will LOVE it.
Round Crusty Bread
As you can see from my photos, I make this all the time.
Sometimes I rip into the top more than other times.
Other times I bake it a bit differently with different bowls atop.
There are no boundaries with this bread, meaning you can form it how you want and it always turns out perfect!
Plus, I use both dutch ovens and glass bowls to form this beautiful bread!
My Round Loaf Bread
Long ago, when I was experimenting with bread, I wondered, how a round loaf might happen.
Naturally, I had created so many different loaves of bread, but I was curious as to how it might happen.
My Gramma Stella always created loaves of rectangular bread or small dinner rolls.
I had never seen my Gramma create a round loaf.
Perhaps she had not made round bread?
While that is doubtful, I’m sure I did not pay attention to her baking all the time!
Alas, I’ve had to reinvent the wheel.
Anyway, I’ve done a lot of experimenting, and I have tried endless options for creating round crusty bread.
However, I come back to one method, over and over, it’s my Dutch Oven.
Dutch Oven For Baking
I am sure you can already see where I am going with a dutch oven.
It’s round and makes it easy, but you do have to have the RIGHT recipe and a handle on the timing of how long to cook it.
Also, there’s something to be said for a HOT dutch oven versus using it just out of the cabinet.
So, let’s just say, that when you use a dutch oven, suddenly the ‘how do I make Round Crusty Bread?’ is better than half solved.
The Recipe for Round Crusty Bread
- 3 Cups of Flour AP or Bread
- 1 Teaspoon Yeast rapid rise or bread machine
- A teaspoon of salt
- 1 1/2 C of 130°F Water (this is the temperature of water run from the faucet.
- A 1 Tablespoon of Extra Virgin Olive Oil
- 1/4 Extra Flour (for coating counter and rounding out bread.
- Parchment paper optional
- Dutch Oven or Large Pyrex Glass Bowl
- Plastic Wrap
- Oven Mitts
- Start by pulling all of your ingredients onto your countertop.
- I always sift my flour ahead (I should show you on the video and I often forget, sorry), so sift your flour and set it aside.
- Next, In a large mixing bowl, place flour, yeast, and then salt very opposite the yeast (you don't want them touching.
- Now, mix that dry ingredients mixture.
- Next, add in the water, and the olive oil.
- Mix, until then it all comes together and the dough is pulled from the sides.
- At this point, cover the bowl with plastic wrap and allow it to rest on the countertop (not in the heated area) for 2 hours.
- Once the dough has doubled in size (at the end of 2 hours) you will begin to work with it.
- Dump the dough onto a floured workspace.
- Pulling it up and pulling it over itself (either your hands or a dough scraper) tuck and pull to stretch that dough and work it into a nice ball.
- TIP: IF the dough is sticking to your hands keep the tips covered in flour.
- Continue to pull the dough from below to the top and when you get the good size ball, place it on a piece of parchment paper and back into the bowl.
- Cover it with a dough towel (flour sack towel) and let it rest.
- Now it's time to preheat the oven to 450° F and at the same time, place your dutch oven with a lid (mine is5 quarts I believe) covered and into the oven.
- While the oven warms, so will your dutch oven and that is what you need to happen.
- If you are using a pyrex bowl you will not be preheating that as it does not retain the heat the same way that the dutch oven does, but it will provide a nice loaf of ROUND bread!
- Once the oven has fully come to temperature, remove the dutch oven (taking care not to burn yourself, using mitts as it will be HOT). Remove the lid and set it aside.
- A small dash of olive oil in the bottom of the dutch oven is a good idea, about 1 tablespoon is plenty.
- Next, uncover the resting dough and rip the bread with a sharp knife (see my video example), mist with water (optional) and then place it inside the heated dutch oven.
- Remove from parchment paper, place into the dutch oven**(see note below), sprinkle with a touch of flour (optional), COVER with lid.
- Bake at 450°F with the lid on for 20 Minutes.
- At the 20 minute marker, remove the lid, turn the heat down to 375°F and bake for an additional 15 minutes until the top is golden brown.
- Remove, rest for at least 15 minutes, then serve warm!
- Enjoy! Dana XO