Basic Bread

Basic Bread

183 reviews, 4.3 star(s). 76% would make again

Ready in 2 hours 30 minutes

Adapted from the King Arthur Flour website. Delicious and easy!

"a very standard bread able to be built upon in many different ways.

I dropped the sugar from my recipe as I don't consider it an enhancement to the dish.

Also worked replacing the water with milk (1.5 cups milk, and bloomed the yeast in a half cup of warm water), and adding garlic. Also threw in cocoa powder to one batch (with a bit of milk and sugar) - turned out awesome.

Point being - no wrong recipe to bread, make the basic then start experimenting."


1 package Yeast; active dry yeast
1 tablespoon Sugar
5.5 cups All purpose flour
1 tablespoon Salt
0.25 cup Cornmeal
2 cups Water; warm - not over 110 F
2 cups Water; boiling

Original recipe makes 28 Servings



Put warm water in a bowl, add sugar and yeast. Stir and let sit for a couple of minutes. Gradually stir in flour and salt until dough pulls from sides of bowl. Lightly flour a surface and put dough onto it to knead.

Knead dough for 3 minutes. Then clean and grease the bowl in which you will let the dough rise. Before putting in dough, knead another 3 minutes.

Form the dough into a ball and put into the greased bowl, turning to grease all sides of the dough. Cover with a damp clean dishtowel and let rise until it doubles its size, about 1 to 2 hours.

Punch down the dough with fist and knead for a minute or so to work out the air. Cut dough in half and form two loaves. Sprinkle cornmeal on a baking sheet, place loaves onto the sheet, and let rise for 45 minutes.

Set the oven to 450F (230C / Gas Mark 8) and preheat for 15 minutes. Put a pan on the bottom rack and pour 2 or so cups of boiling water into it. Put the cookie sheet with bread on the rack above the water, and bake for 20 minutes. When the baking time is over, turn off the oven and leave in the bread for 5 more minutes.

To keep, freeze in foil (after cooled) or leave at room temperature in a paper bag. Either of these are better for bread than refrigeration.

Verified by stevemur
Alert editor   

Delicious bread! Baked up so pretty on my stone.

I made olive bread bowls to go with my potato soup. They came out perfect! I sifted the flour like one of the reviews suggested. Made a huge difference. Also I baked them for 15 minutes in the oven-safe bowls instead of 20 minutes.


First attempt looks great!

first try using this recipe but baked in a halogen oven.

See 15 more photos
Calories Per Serving: 96 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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For my first time ever making bread this recipe was perfect. I dipped it in the cheeseburger soup that I made. I felt like I was eating a french baguette it was so good. Bread made only 16 serving so it wasn't enough, but man was it good and you best believe each of us had two slices!
taylorperez 5m ago

bjesse6 8m ago

Made 2. great loaves..very easy
swkvsons 10m ago

Mng777777 11m ago

Lukecoe92 11m ago

Easy recipe. Makes a really nice dense bread. Made it basic no add ons, but after reading some of the reviews, will add some butter and herbs. Anyone know how to keep the cornmeal from burning?
bigdavecooks 1y ago

A simple way to make really good bread.
NickTheGladiator 1y ago

Pretty Nice!!!
TheYoungOne 1y ago

Best app for storing and sharing recipes, making grocery lists and planning menus.i use it every day!
swags9 1y ago

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