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Ozark Bread

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  • In large mixing bowl combine the yeast, warm water and sugar. Mix with electric mixer using dough hooks until yeast is dissolved (about 2 1/2 minutes). Add the salt and flour to the liquid and mix on low until dough comes together. Increase your mixer speed to medium-high and mix until the dough pulls away from the sides of the bowl and climbs the dough hooks. Oil a mixing bowl. Place the dough in the oiled bowl and turn over once. Cover bowl with plastic wrap or floured cloth and place in a draft free, warm area and let rise for approximately 1 1/2 hours (dough will double in size).
  • Remove dough from bowl and turn onto a heavy floured cloth surface. Divide the dough into 2 equal parts. Mash each portion into a large rectangle about 3/4" thick. If adding dried spices, sprinkle on dough now. Roll up the dough, beginning with the shortest side and stop after each full roll to press the edge of the roll firmly into the flat sheet of dough to seal with your fingertips. Tuck and roll so you do not have any seams showing on the dough. Use a double loaf pan if possible, sprinkle loaf pan with 2 Tbsp. of cornmeal. Place loaves on the loaf pan and sprinkle remaining cornmeal over loaves. Cover loaves with cloth and let rise for approximately 1 hour or until loaves have doubled in size.
  • Preheat oven to 400 degrees F. With sharp knife, make slashed diagonally across loaves. Place 1 cup of hot water in an oven proof container on the bottom shelf of the oven. Place loaf pan on center rack in oven and bake for approximately 45 minutes, or until the loaves are golden brown and loaf sounds hollow when thumped on the bottom with finger. Remove from oven and cool on rack. Slice to serve.

Special Equipment Needed


This recipe makes two large loafs, I normally serve one and freeze or give the other one to friends. When I am ready to use the frozen loaf, I let it thaw at room temperature and slice and warm in the oven. It keeps well in freezer for several months.

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