Russian Bread
An easy bread recipe that is foolproof every time. Fluffy white bread is so much better when made from scratch, and you can’t beat this recipe. In just one bowl and no machinery required, you can get a delicious loaf made from scratch in no time.
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.