<p class="">This recipe requires a bit of kneading and proofing but offers a more traditional experience with a great balance of crusty exterior and airy, soft interior.</p>



<p class=""><strong>Ingredients:</strong></p>



<ul class="wp-block-list">
<li class="">3 cups (375g) bread flour (or all-purpose flour)</li>



<li class="">1 1/4 cups (300ml) warm water</li>



<li class="">2 tsp salt1 tbsp sugar or honey</li>



<li class="">1 tbsp active dry yeast2 tbsp olive oil (optional, for flavor)</li>
</ul>



<figure class="wp-block-image size-large"><img src="https://kitchenrecipes4u.com/wp-content/uploads/2025/01/bake-bread-200x300.jpg" alt="" class="wp-image-1842"/></figure>



<p class=""><strong>Instructions</strong> :</p>



<p class=""><strong>Activate the Yeast</strong>: In a small bowl, combine the warm water and sugar (or honey). Sprinkle the yeast over the water and let it sit for about 5-10 minutes until it becomes foamy.</p>



<p class=""><strong>Mix the Dough</strong>: In a large bowl, combine the flour and salt. Add the activated yeast mixture and olive oil (if using). Stir with a spoon or your hands until the dough begins to come together.</p>



<p class=""><strong>Knead the Dough</strong>: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If the dough is too sticky, add a little more flour, but try not to add too much — the dough should be soft but not overly tacky.</p>



<p class=""><strong>First Rise</strong>: Place the dough in a lightly oiled bowl and cover it with a damp towel or plastic wrap. Let it rise for 1-1.5 hours, or until it doubles in size.</p>



<p class=""><strong>Shape the Dough</strong>: After the first rise, punch the dough down to release the air. Gently shape it into a round loaf by folding the edges inward and tucking them underneath.</p>



<p class=""><strong>Second Rise</strong>: Place the shaped dough onto a parchment paper-lined baking sheet or directly into the Dutch oven if you&#8217;re using one. Cover and let it rise for another 30-60 minutes.</p>



<p class=""><strong>Preheat the Oven</strong>: During the second rise, preheat the oven to 450°F (230°C).</p>



<p class=""><strong>Bake the Bread</strong>: If you&#8217;re using a Dutch oven, place it in the preheated oven (without the lid) for 5 minutes to heat it. Then, carefully place the dough inside the hot Dutch oven, cover with the lid, and bake for 25-30 minutes.</p>



<p class=""><strong>Finish Baking</strong>: Remove the lid and bake for an additional 10-15 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom.</p>



<p class=""><strong>Cool</strong>: Let the bread cool completely on a rack before slicing.</p>



<h2 class="wp-block-heading">Tips for Perfect Round Bread:</h2>



<ul class="wp-block-list">
<li class=""><strong>Dutch Oven</strong>: Using a Dutch oven helps trap steam while baking, creating a crispier crust. If you don’t have one, you can bake the bread on a regular baking sheet and place a pan of water in the oven to create steam.</li>



<li class=""><strong>Flour</strong>: Bread flour will give your bread a chewier texture, while all-purpose flour works just fine too.</li>



<li class=""><strong>Baking Time</strong>: Every oven is different. If you&#8217;re unsure, check the bread after the recommended time and adjust as needed.</li>
</ul>



<p class="">These recipes are easy to make and will give you a beautiful loaf of round bread with minimal equipment. Enjoy baking!</p>

Prep Time: 20 minutes Chill Time: 30 minutes Total Time: 50 minutes Servings: 12 bars…
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