Valentina Ablaev
An easy homemade Russian Bread Recipe that’s so quick to make. Crispy and crunchy twisted bread on the outside and soft and airy on the inside. The bread is twisted and looks so gorgeous when served.
Enjoy the homemade bread with our classic Russian Borscht or the traditional Cabbage Rolls.
Russian bread-
This Russian bread recipe is going to become a regular in your home. Not only is it extremely easy to make, it’s so so good. The crispy and crunchy crust gives it a nice texture yet so soft and light on the inside.
This bread is so versatile. It can be used with jam and butter or as bread for a sandwich or toasted for bacon avocado canapes.
how to make Russian bread-
Prepare to be impressed by how simple it is to make a homemade bread loaf.
Step 1:
Line a rimmed baking sheet with parchment paper and dust with flour set aside.
Step 2 (sift flour):
Sift flour and salt into a large bowl, create a well in the center. TIP: Sifting flour ensures that there are no lumps. The flour becomes easier to work with and performs better in recipes (especially when baking).
Step 3 (proofing):
Combine the warm water and milk. Pour into the center of the well, add in the oil. Sprinkle the yeast over the water then the sugar over the yeast. Cover with a towel and allow the yeast to foam and activate.
Step 4 (kneading):
Combine everything together. The dough should be slightly sticky but will not stick to hands. Knead for about 4 minutes until the dough is elastic and flour is well incorporated.
Step 5 (rising):
Place dough into a bowl, cover with a kitchen towel and allow to rise 2 hours. The dough will almost triple in size.
Step 6 (shaping):
Take the dough and shape it into a long loaf then twist the loaf. Dust loaf with flour, cover with a towel and allow to rise for another 30 minutes.
Step 7 (baking):
Add two cups of water into a small baking dish and place it on the bottom rack of the oven. This will give the bread its crunchiness. Bake bread 20-25 minutes or until bread is golden and center or loaf feels hard when touched. TIP: You can just use a 8″ or 9″ pan for the water, any pan will work.
Though I know the temptation is REAL! Allow the loaf to cool completely before cutting. 🙂
I hope this easy recipe inspires you to bake, like now, ha. Here are a few of our other favorite recipes you should totally give a try if you enjoy baking homemade bread.
- Everything Bagel Recipe– The best bagel recipe.
- Easy Braided White Bread– A simple braided white bread.
- Best Bread Machine Bread– An amazing bread recipe using a bread maker.
- Homemade Bread– Mom’s amazing secret recipe.
This bread takes like something between an artisan bread loaf and a classic Italian bread. You’ll be totally hooked! 🙂
As always, we love your feedback. Don’t forget to leave us a comment below if you try the recipe.
Russian Bread
Ingredients
- 3 1/2 cups all-purpose flour measured then sifted
- 1 ½ tsp salt
- 1 1/4 cup water 110°F
- 1/4 cup whole milk 110°F
- 2 tsp oil Canola or Olive oil
- 2 tsp granulated sugar
- 2 ½ tsp active dry yeast
Instructions
- Line a large baking sheet with parchment paper.
- In a large mixing bowl, sift the flour and salt.
- Create a well in the center, then pour the water and milk into it.
- Add oil on top of the liquid, then sprinkle the yeast and sugar over it. Allow the yeast to activate for 5 minutes or until it bubbles.
- Mix everything by hand until well incorporated.
- Transfer the dough to the countertop and knead by hand for 4 minutes, or until smooth. The dough should be slightly tacky but not stick to your hands. If the dough is still sticking to your hands, add half a tsp of flour.
- Shape the dough into a ball and add it back to the bowl, and cover with a towel. Let the dough rise at room temperature for 2 hours, or until it doubles in size.
- Take the dough out, shape it into a long loaf, and twist (this helps it rise round).
- Dust the loaf with flour and cover with a towel. Let it rise for 30 minutes.
- Preheat the oven to 425°F, add 2 cups of water to a baking dish, and place it on the bottom rack of the oven.
- Bake the bread for 20-25 minutes or until the crust is crisp and golden.
- Take the load out of the oven and allow it to cool for at least an hour before cutting into it.
Notes
- Which yeast is best? This recipe uses active dry yeast, which is slightly different from instant yeast. If using instant yeast, the rise time may be faster.
- Check your yeast: Yeast can expire and lose its effectiveness, so it’s important to test it if you’re unsure. Sprinkle yeast and sugar into warm water—if it bubbles within 5 minutes, it’s good to use.
- Keep an eye on the dough: While 2 hours is a general guideline, rise time depends on your environment. In warmer spaces, the dough may rise faster. It’s ready once it has doubled in size.
- Storage: Store bread at room temperature in an airtight container for up to 3 days to keep it fresh.
- Freezing a whole loaf: Bread freezes well for later use. Let it cool completely, then freeze for up to 3 months. To reheat, thaw overnight in the fridge and warm in a 350°F oven for about 30 minutes.
- Freezing slices: Slice the cooled bread, then place the pieces in a freezer-safe bag with parchment paper between layers to prevent sticking.
