Ruth's Bread

Sheila Kremer


One of my dear friends gave me this recipe quite some time ago and I absolutely love it! It is wonderful for thick, hearty sandwiches and absolutely fantastic toasted! It goes together quickly--only one bowl and no mess of flour all over the place from kneading! This makes 2-3 dense loaves--much like a hearty sourdough bread. Prep time includes rising time.


☆☆☆☆☆ 0 votes

2-3 loaves of bread
3 Hr 30 Min
20 Min


  • 6 1/2 c
    all purpose flour
  • 1 1/2 Tbsp
  • 3 c
    lukewarm water (100-105 degrees)
  • 1 Tbsp
  • ·
    cornmeal for sprinkling on parchment paper

How to Make Ruth's Bread


  1. Measure flour into large bowl. I use my Tupperware fix & mix bowl. Make a well in the middle of the flour and add yeast. Sprinkle the tablespoon of salt around the outside of the flour in the bowl. Pour in the 3 cups water.
  2. Mix with your hands until all the water is mixed in and the dough forms. It may seem a little dry but that is okay.
  3. Place cover on bowl and let rise in a warm place for about 3 hours or until doubled in size.
  4. Place a piece of parchment paper on a large baking pan. Sprinkle cornmeal on parchment paper. Form dough into 2 or 3 loaves, either round or elongated (like French bread). Cover and let rise 30 minutes. Slash the loaves so they expand. Preheat oven to 450 degrees and bake loaves for 20 minutes. Brush with melted butter as soon as you remove the loaves from the oven.

Printable Recipe Card

About Ruth's Bread

Course/Dish: Other Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy

Show 2 Comments & Reviews

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