When I first saw this bread I wanted to make it right away because it looked so cool. It was in the shape of a circle and baked in a circle bowl. It ended up being a very simple recipe too.
- 4 cps. all purpose flour
- 2 tsps. salt
- 2 cps. lukewarm water
- 2 tsp. sugar
- 2 tsp. active dry yeast
- 2 T. butter, room temperature
- In a small mixing bowl, dissolve the sugar into the water. Sprinkle the yeast over top. Let stand for about 10-15 minutes or until mixture is foamy and/or bubbling just a bit–this step ensures that the yeast is active.
- In a large bowl, whisk together the flour and salt.
- When the yeast, water, sugar mixture is foamy, stir it up and add it to the flour bowl.
- Mix until the flour is absorbed.
- Cover bowl with a towel or plastic wrap and set aside in a warm spot to rise for at least an hour.
- Preheat oven to 425. Grease 1-2 large oven safe bowls with the butter. (1 Pyrex #441 is preferred, but you can use two smaller bowls if you don’t have the size that is pictured).
- Using two forks, punch down your dough, scraping it from the sides of the bowl and turning it over. Make sure to loosen the dough from all sides of the bowl when scraping it off the sides and turning it.
- Place dough in the greased bowl or bowls and cover with a towel. Set bowl on top of the oven and let rise for 20-30 more minutes. It should rise to just below or above the top of the bowl, depending on the size.
- Uncover bowl and bake in the oven for 15 minutes. Next, reduce oven temperature to 375 degrees and bake for 15-17 more minutes.
- Remove from the oven and turn onto cooling racks. If the loaves look a little pale and soft once you’ve turned them over onto the cooling rack then place the bread back in the oven outside of its bowl for about 5 minutes longer.
- Let bread cool 10 minutes before cutting and serving.