Small Bread Loaf (Day 11 of Bread Challenge)

This Small Bread Loaf recipe is properly proportioned for serving 2 or 3 people along with a meal. Although simple, this bread recipe is certified tasty! It will satisfy your craving for a classic bread

Oftentimes, baking a whole loaf of bread ends up being overkill. I’ve often had leftover bread that I end up giving to neighbors or family members. This recipe will give you a perfectly sized bread for a side dish.

The directions and process to bake this recipe is pretty standard meaning you can double or triple the ingredients and use a larger dutch oven to make a larger loaf.

I adapted this recipe from Life as a Strawberry substituting sugar for the honey.

Ingredients

  • 1 teaspoon active dry yeast (4 grams)
  • 1 teaspoon sugar (6 grams)
  • 2/3 cups warm water (150 grams)
  • 1 teaspoon salt (4 grams)
  • 1 1/2 cups all purpose flour (200 grams)

Equipment

Dutch Oven

I strongly recommend using a dutch oven. It is essentially a cast iron pot with a lid. The dutch oven is useful because it traps the moisture allowing for a nice bake. Then, halfway through the bake, you remove the lid so a crispy crust can form.

If you don’t have a dutch oven, you can still bake the bread on a baking pan or other oven safe vessel. You just won’t get a beautiful crust.

Kitchen Scale

Proportions are extremely important when baking which is why you will often see me recommend using a kitchen scale. This allows you to measure ingredients by weight instead of volume. You can’t ensure one cup of flour contains the same amount as the next. Using a kitchen scale will guarantee your recipes are consistent.

Directions

1. In a large mixing bowl, combine flour, yeast, sugar, and salt. Make sure the salt does not come into contact with the yeast until well mixed.

2. To the dry mixture, add warm water. Mix until uniform throughout. The dough will be sticky.

3. Cover the bowl and let proof for at least 1 hour or until it has doubled in size.

4. Oil the inside of your dutch oven (or baking vessel).

5. Remove the risen dough from the bowl and shape it. You can do this on a floured work surface or with your hands like I do in my video. You can choose to punch down the dough or not depending on if you want large air pockets in your bread. I suggest pulling at the edges of the dough and tucking underneath to create a smooth mound.

6. Once shaped, cover and let the dough proof once more for 30 minutes

7. Preheat the oven to 450F and bake with the lid on for 22 minutes.

8. Remove the lid of the dutch oven and bake for 8 minutes or until you reach your desired bread color.

9. Remove the dutch oven (baking vessel) from the oven and let it and the bread cool.

10. After the dutch oven has cooled, Remove the bread and let that cool (if needed) before slicing and serving.

11. Enjoy!

Tips

  • Total baking time is 30 minutes. If you don’t use a dutch oven, just bake for the total time.

Video

Recipe

Small Bread Loaf

This Small Bread Loaf recipe is properly proportioned for serving 2 or 3 people along with a meal. Although simple, this bread recipe is certified tasty! It will satisfy your craving for a classic bread
Prep Time 15 mins
Cook Time 30 mins
Proof Time 1 hr 30 mins
Total Time 2 hrs 15 mins
Servings 1 small loaf

Ingredients
  

  • 1 teaspoon active dry yeast (4 grams)
  • 1 teaspoon sugar (6 grams)
  • cups warm wather (150 grams)
  • 1 teaspoon salt (4 grams)
  • 1 ½ cups all purpose flour (200 grams)

Instructions
 

  • In a large mixing bowl, combine flouryeast, sugar, and salt. Make sure the salt does not come into contact with the yeast until well mixed.
  • To the dry mixture, add warm water. Mix until uniform throughout. The dough will be sticky.
  • Cover the bowl and let proof for at least 1 hour or until it has doubled in size.
  • Oil the inside of your dutch oven (or baking vessel).
  • Remove the risen dough from the bowl and shape it. You can do this on a floured work surface or with your hands like I do in my video. You can choose to punch down the dough or not depending on if you want large air pockets in your bread. I suggest pulling at the edges of the dough and tucking underneath to create a smooth mound.
  • Once shaped, cover and let the dough proof once more for 30 minutes
  • Preheat the oven to 450F and bake with the lid on for 22 minutes.
  • Remove the lid of the dutch oven and bake for 8 minutes or until you reach your desired bread color.
  • Remove the dutch oven (baking vessel) from the oven and let it and the bread cool.
  • After the dutch oven has cooled, Remove the bread and let that cool (if needed) before slicing and serving.
  • Enjoy!