4 Ingredient Round Bread Recipe. Easy, no knead option for bread fresh from the oven! Goes great with soups & stews.
I’m not a bread baker. In fact…before I baked this 4 Ingredient Round Bread I had never even attempted it. Chances are I never would have tried it at all if it hadn’t been for Pinterest. You can find a recipe for anything under the sun along with beautiful pictures and words of wisdom from cooks all over the world.
You’ll find cooks, new and not so new, who want to share their kitchen creations with recipes that are simple and straight-forward. Even the simplest of recipes may take practice though…sometimes it takes more than one try to get a recipe right. In fact, some times it takes three, yes count them, three times.
I fully expected, on my first try, that this bread would be perfect. The original recipe is from Simply So Good and she makes it look so easy. Ha! Easy it is, but it may take you a few tries to figure out the correct baking time for your oven. Don’t give up because when you finally get it right, it is so exciting! I stood in my kitchen and wished there was an audience who would honor me with a round of applause. It was truly a moment of triumph.
After my first attempt I knew I needed to make some changes. The original recipe calls for quick rise yeast that is mixed in with the flour. I switched to dry yeast that is activated in hot water. I also changed my baking times so the crust wasn’t quite so crusty. By my third try I was satisfied.
4 Ingredient Round Bread Video
This is the perfect loaf of bread to go with a hearty soup or stew. It also makes to-die-for toast. I mixed the dough after dinner and baked the bread in the late morning. You could also mix it up early in the day and have fresh-out-of-the-oven bread for dinner. I haven’t tried it yet but other flavors can be added to the dough. Rosemary, lemon zest, dried cranberries, cheese, garlic, etc. The possibilities are endless.
Related: Substitute ROSEMARY SALT for the kosher salt. Gives a subtle, fresh rosemary flavor.
*There has been some debate in the comment section about the temperature of the water. Some people say it should be just warm, and if it’s too hot, it will kill the yeast. I’m sure this is true. Like I mentioned above, this recipe may take a few tries before you get it exactly right.
If you decide to become a bread baker (or are one already) please let me know if you make this and how it turns out. Good luck and happy baking!
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