Country Bread

This Country Bread recipe is a homemade bread recipe for soft round bread.

country bread recipe

We grew up always having some kind of homemade bread in the kitchen, my mom made the best bread. So I grew to love bread. My husband cannot have a single meal without bread. Therefore, experimenting and trying new breads is almost a must. This country bread will surely hit the spot. Not too complicated to make yet oh so yummy good.I love to serve this with particular bread with a dip. Of course, olive oil dip is optional but give it a try and let me know how you like it.  Enjoy both.

There are several other great bread recipes to try, such as the Russian Bread or the Easy Braided White Bread recipe.

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Ingredients:

5 to 5 ½ cups bread flour

1 tsp sugar

2 ¼ tsp dry yeast

2 cups very warm water

2 Tbsp olive oil

2 tsp salt

Serves: 6-8 servings

Directions:

Place 2 cups flour, sugar and yeast in large baking bowl and mix. Add 2 cups very warm water and on low speed with a mixer, mix for about 1 minute. Cover with plastic wrap and let stand 1 hour until bubbly.

Gently stir in oil and salt. Stir in 3 cups sifted flour. Once mixed in bowl place onto lightly floured surface and knead 10 minutes. Add more flour if necessary so the dough doesn’t stick to hands. Kneaded dough should be smooth and springy. (Do not use any more than 5 ½ cups flour.

country bread recipe

Shape dough into a ball, flatten a bit. Spray a large bowl with baking spray and lightly spray dough as well. Cover with plastic wrap again and let rise 1 hour (or until double). The dough is ready if indentation remains when touched.

 country bread recipe

Grease round baking sheet with shortening or baking spray. Take the dough and on surface gently shape into an even, round ball, no need to release all the bubbles. Stretch sides of dough downwards to make almost a smooth top (about 9 to 10 inches in diameter). Place dough onto cookie sheet. Spray loaf with cool water (or just run your hand under water and pat dough if you don’t have a bottle). Cover loosely with plastic wrap and let rise 1 more hour or until almost double in size. (I take my wet hand and get the plastic wrap wet as well so it does not stick to the dough when removing.)

country bread recipe

Add hot water to an 8×8 or 9×9 pan until about 1/2” from top and place on bottom rack of the oven. Heat oven to 425°F.  Spray loaf with cool water again (or pat with your hand); sprinkle lightly with flour. Carefully with a sharp knife cut three 1/4″ deep slashes on top of the loaf.

Bake 35 to 45 minutes or until loaf is deep golden brown in color with a crispy crust and sounds hollow when tapped. Remove from cookie sheet to wire rack; cool completely before cutting.

country bread recipe

(Note: This is not my personal recipe, I do not recall when I originally got this from, it’s an old recipe.)

Olive Oil & Herbs dip:

1/2 tsp dried parsley

1/2 tsp dried basil

1/2 tsp rosemary

1/4 tsp dried oregano

1/2 tsp red pepper flakes

2 minced garlic cloves

1/4 tsp salt

1/8 tsp pepper

1/3 cup extra-virgin olive oil

Directions:

Place the parsley, basil, rosemary, oregano and red pepper flakes into blender and blend. (I use a coffee bean grinder). Place crushed herbs into a small bowl, add the minced garlic, salt and pepper and mix. Pour the olive over the ingredients and serve with the bread.

country bread recipe

Country Bread
Prep Time
2 hrs 30 mins
Cook Time
45 mins
Total Time
3 hrs 15 mins
 

Homemade soft bread

Course: Bread
Servings: 1 loaf
Author: Valentina's Corner
Ingredients
  • 5 to 5 ½ cups bread flour
  • 1 tsp sugar
  • 2 ¼ tsp dry yeast
  • 2 cups very warm water
  • 2 Tbsp olive oil
  • 2 tsp salt
  • Olive Oil & Herbs Bread Dip:
  • 1/2 tsp dried parsley
  • 1/2 tsp dried basil
  • 1/2 tsp rosemary
  • 1/4 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 2 minced garlic cloves
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/3 cup extra virgin olive oil
Instructions
  1. Place 2 cups flour, sugar and yeast in large mixing bowl and mix. Add 2 cups very warm water and on low speed with a mixer mix for about 1 minute.
  2. Cover with plastic wrap and let stand 1 hour until bubbly.
  3. Gently stir in oil and salt. Stir in 3 cups sifter flour. Once mixed in bowl place onto lightly floured surface and knead 10 minutes. Add more flour if necessary so dough doesn’t stick to hands. Once kneaded dough should be smooth and springy. (Do not use any more than 5 ½ cups flour. I usually always end up using the 5 ½ cups).
  4. Shape dough into ball, flatten a bit. Spray large bowl with baking spray and lightly spray dough as well. Cover with plastic wrap again and let rise 1 hour (or until double). Dough is ready if indentation remains when touched.
  5. Grease cookie sheet with shortening or baking spray. Take dough and on surface gently shape into an even, round ball, no need to release all the bubbles. Stretch sides of dough downwards to make almost a smooth top (about 9 to 10 inches in diameter). Place dough onto cookie sheet. Spray loaf with cool water (or just run your hand under water and pat dough if you don’t have a bottle). Cover loosely with plastic wrap and let rise 1 more hour or until almost double in size. (I take my wet hand and get the plastic wrap wet as well so it does not stick to the dough when removing.)
  6. Add hot water to an 8x8 or 9x9 pan until about 1/2” from top and place on bottom rack of oven. Heat oven to 425°F.
  7. Spray loaf with cool water again (or pat with your hand); sprinkle lightly with flour.
  8. Carefully with a sharp knife cut three 1/4" deep slashes on top of loaf.
  9. Bake 35 to 45 minutes or until loaf is deep golden brown with crispy crust and sounds hallow when tapped. Remove from cookie sheet to wire rack; cool completely before cutting.

  10. Olive Oil & Herbs Bread Dip: Place the parsley, basil, rosemary, oregano and red pepper flakes into blender and blend. (I use a coffee bean grinder). Place crushed herbs into small bowl, add the minced garlic salt and pepper and mix. Pour the olive over the ingredients and serve with the bread

Valentina's Corner

Show 9 Comments
  • Tzivia 06/28/2018, 2:04 pm

    Wow so many delicious bread recipes here another one for me to try out I’m wondering if I can use regular unbleached flour being that I don’t have bread flour if it’s worth it for me to get bread flour then definitely

    • admin 06/30/2018, 11:20 pm

      Hi, friend. I’ve tested it with regular flour and it works just fine. 🙂 I like to just sift my flour for bread. Let me know how it turns out. 🙂

  • Tanya 03/28/2015, 9:56 am

    When I lived near Russian store, I always bought this bread. It’s been years and I miss the smell and the flavor. I was so happy and excited when I saw this bread in your recipes. I already started making this bread. I can’t wait when it will be all done! Thank you Valechka again and again for your awesome web site!

    • Tanya 03/31/2015, 1:48 am

      Valenchka,
      I came back to report that the bread turned out really, really yummy! Would you know why the crust turned out really hard? Could it be that the water once completely evaporated and the bread stood for a little bit without water?
      I would like to repeat my experiment again with this bread, because the flavor was really good and I am just trying to brainstorm what I did wrong so that I don’t repeat the same mistake.
      Thank you for your time and reply.

      • admin 04/02/2015, 4:04 pm

        Tanyush, It’s the water that makes the crust hard. When I bake mine, the crust is hard when it comes out but once it cools its just a perfect crust. If you want a soft crust don’t use water at all :)….

      • Tanya 04/10/2015, 1:27 am

        Valechka, That makes sense. So, if I don’t use water, do you think the bread will bake through at this temperature? Sorry for so many questions. I’ve been looking for this recipe for a very long time and I want the recipe to work. Thank you for your patience.:)

      • admin 04/13/2015, 4:01 pm

        Nothing to be sorry about!!:) I think it will work just great at this temperature and time and will be less crunchy:)

  • Paula 10/21/2014, 4:23 pm

    Hi Valentina. I am so glad I found your blog and thank you so much for sharing your family recipes. What do you think about using a whole wheat flour (may be 1 cup)? Would it be the same? And also, is herbs dip spicy (because of red pepper flakes)?
    God bless you and your family

    • admin 10/21/2014, 5:33 pm

      Paula,
      I am glad you found my blog too:O)… I think that’s a great idea and it would only add more flavor. Yes it does have a kick to it. It will taste just find without it too;).. Let me know how it turns out. I might just have to try it with wheat as well..

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