Essence of Bread

Essence of Bread

10 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    1 h 30 m
David Klaproth
Recipe by  David Klaproth

“This is about as simple as a bread recipe can be. It's great tasting, crusty, yeasty, coarse-textured, satisfying bread. I'm a guy, and I can make this perfect every time. This bread is the exact of opposite of all the other soft, fine-textured, preservative laden, over-priced supermarket breads. It's easiest if you use a stand-type mixer with bread hooks. If you don't have one, buy one. It'll be the most-used appliance in your kitchen, next to the toaster.”

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Adjust Servings

Original recipe yields 2 - 9x5 inch loaves



  1. Heat oven to warm (about 110 degrees F/45 degrees C). Spray two 9x5 inch loaf pans with non-stick cooking spray, add just enough cornmeal to coat.
  2. In the bowl of an upright mixer, combine the flour, yeast and salt; stir well to combine. Pour in the water; mix until a stiff dough forms. Lightly oil a large bowl, place the dough in the bowl. Cover with a damp cloth and let rise in preheated oven for 15 minutes.
  3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. With very sharp knife, cut shallow slash in tops of loaves. Lightly dust loaves with flour, cover with towel, and put back in oven. Let rise until at least doubled, about 45 minutes. Remove loaves from oven, keep covered, and preheat oven to 425 degrees F (220 degrees C).
  4. Return uncovered loaves to preheated oven. Bake until golden brown and loaves sound hollow when tapped on the top.

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Reviews (10)

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I had a birthday dinner for my cousin this past Sunday. All 4 of my guest and myself included really liked everything about this recipe. I gave everyone a small loaf to take home with them. It was simple and delicious! :)



Nice and easy - I'll use this all the time for everyday bread. If it is too yeasty for your taste, try proofing the yeast with a small amount of the water and adding a little bit of honey. The problem (if it was sticky) was probably not the yeast but the moisture content. Just add a bit of flour in and it'll come together just fine. Obviously using bread flour is important since AP really won't work here. A little butter or egg wash over the top might help the appearance a bit.



This bread is chewy and flavorful. I like to shape it into a dozen mini loaves and bake them on a cookie sheet. These make excellent rolls for pasta dinners.

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Amount Per Serving (20 total)

  • Calories
  • 154 cal
  • 8%
  • Fat
  • 0.7 g
  • 1%
  • Carbs
  • 30.8 g
  • 10%
  • Protein
  • 5.3 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 234 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:

Onion Bread II


next recipe:

Crusty White Bread