Our super easy round crusty bread that is made with a mere 5 ingredients is a novice-level baker’s recipe that we have used in my home for years now, and we are so excited to share it with you!
When it comes to bread, I am a total snob and there are simple methods I use to create delicious homemade round crusty bread, and I going to share that with you.
Today I will share my 5-ingredient round loaf bread recipe and share with you 2 ways to bake this bread so that you get a crunchy, crisp crust and a soft, tender inside!
Our recipe for this bread is super popular so we have republished it now from 2 years ago! Enjoy.
Table of Contents
Reasons You’ll Love Our 5- Ingredient Round Loaf Bread
I love crusty bread and this is Super Easy Round Crusty Bread (just 5 Ingredients).
- ingredients for our homemade artisan round bread are easy to find
- The whole process of making round bread is made possible in 2 different easy methods
- You’ll find that you have the softest interior bread and a crunchy exterior
- You can make the bread recipe for pennies on the dollar.
- you do not need a baker’s background to make this recipe
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 prefer using one, just in case you are curious.
How Long Does it Take To Make Round Crusty Bread?
How long will this whole bread-making and baking process take?
Your active time on this particular recipe, from mixing to creating a round loaf of bread, is about 15 minutes in total!
In the end, this is by far the most simple round crusty bread with basic ingredients I’ve made.
Grab a spoon and mixing bowl and make this round, crusty bread because no bread machine is required to make this recipe, yahoo!
Plus, you won’t have to run to the store or bakery to enjoy a crusty bread loaf.
Instead, you will be popping this round loaf of bread right out of your own oven.
Super Easy Round Crusty Bread
Preheat your oven and while you are preheating your oven you will want to put your covered dutch oven in there too!
- Sift flour and set it aside, do this to be precise
- Use a large mixing bowl and place the flour and yeast together. then add the salt.
- Give that mixture of dry ingredients a big mix.
- Water and olive oil are next.
- Mix until then it all comes together and the dough is pulled from the sides (it’s a beautiful dough to work with)
- Next, we will cover the bowl and let it rest for a few hours.
- Once the dough has doubled in size, place it on a floured workspace and put it up over itself to tuck and stretch it into a ball.
- Place the ball of dough onto parchment paper and cover it with plastic wrap while the oven preheats it with your dutch oven.
- 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 (we love these the best)
- Add the parchment paper with the dough to the HOT dutch oven
- You can brush your round dough with olive oil if you want to or use water
- Rip the bread with a sharp knife (see my video example),
- COVER with lid and bake.
- Halfway through the baking cycle you will remove the lid and allow the bread to bake longer (between 15-20 minutes)
- Once you have achieved your version of golden brown, remove it from the oven again using those hot mitts
- Enjoy! Dana XO
Round Crusty Bread
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!
I also use Dutch ovens and glass bowls to form this beautiful bread!
5-Ingredient Round Loaf Bread
Long ago, when I was experimenting with bread, I wondered how a round loaf might happen.
Naturally, I created so many different loaves of bread. Still, I was not quite as successful in creating round loaves of crusty bread until later on when I figured out which of my kitchen tools would be the most beneficial in the quest for round and simple bread!
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?
Alas, I’ve had to reinvent the wheel. Anyway, I’ve done a lot of experimenting and tried endless options for creating round crusty bread. However, I come back to one method, over and over, it’s my Dutch Oven, but I also use one other way as well, I make bread beaked in a glass bowl, and both methods work perfectly!
Try any of these fabulously easy bread recipes.
Dutch Oven For Baking 5-Ingredient Round Loaf Bread
A dutch oven is round, and when you put the lid on, it steams it, and you don’t have to use cold ice in your oven to create the steam that bakery ovens have because the dutch oven lid makes that magic happen.
Using a dutch oven with this bread recipe requires that it be preheated, not just the oven.
Bread Baked In A Glass Bowl
If you don’t have a dutch oven, then find yourself an oven-proof large mixing glass bowl.
When you invert the bowl over the bread, it too seals the heat into the bread for the first half of baking time, and it is steamed, and that bread will be amazing as well!
So if you don’t have a dutch oven, bread baked in a glass bowl also works.
Baking bread? You’ll want these essentials in your kitchen!
The Recipe for Round Crusty Bread
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.
- If you are not using parchment paper as a liner, then place a small dash of olive oil in the bottom of the dutch oven is a good idea, about 1 tablespoon is plenty. (omit this step if you are using parchment paper)
- 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.
- COVER the dutch oven 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 remove (carefully to not get burned) the parchment paper and then 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