Super rounded bread

Super rounded bread


  • 1 1/2 cups warm water (95 F to 110 F)
  • 2 1/4 teaspoons or 1 package (1/4 ounce) active dry yeast
  • 1/2 cup milk
  • 1 tablespoon sugar, coconut sugar, or raw sugar
  • 2 teaspoons salt or sea salt
  • 1/3 cup canola oil, coconut oil, or shortening
  • About 4 1/2 cups bread flour
  • Optional: egg white or milk for brushing on the loaf
  • 1 tablespoon butter (melted)


  • 1In a large bowl, mix the warm water and yeast. Add the milk, sugar, salt, and oil and stir to combine.
  • 2Add in enough bread flour to make a dough that follows the spoon around the bowl.
  • 3Turn the dough out onto a lightly floured surface and knead it for 8 minutes, adding more bread flour as needed until the dough is firm and smooth to the touch.
  • 4Place the dough in a medium greased bowl.
  • 5Turn dough over in the bowl so that the top is also lightly greased.
  • 6Cover with clean cloth and let rise in warm, draft-free place for 1 hour.
  • 7Punch down the dough. Turn the dough out onto a lightly floured surface and knead it for about 5 minutes or until the bubbles are out of the bread.
  • 8Shape the dough into a round loaf and place it in a greased 1 1/2-quart round casserole dish.
  • 9Cover and let rise in a warm, draft-free place for 45 minutes or until doubled in size.
  • 10Preheat oven to 375 F.
  • 11With a sharp knife or razor, slash the top of the bread. For a glossy top, brush an egg white on top of the loaf, or brush loaf with milk before baking to produce a dark, shiny crust.
  • 12Bake the bread for 45 minutes or until the bread sounds hollow when the top is tapped. Remove the bread from the casserole dish and let cool on a rack.
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