Water Bread

    3 hours 5 minutes

    This is a simple and delicious white bread with no oil. It's baked on a crusting of polenta and you can add sesame seeds if you like.

    35 people made this

    Serves: 24 

    • 2 1/4 teaspoons active dry yeast
    • 2 cups warm water (45 degrees C)
    • 1 tablespoon white sugar
    • 1 tablespoon salt
    • 8 cups (1 kg) plain flour
    • 1 tablespoon polenta
    • 1 tablespoon sesame seeds (optional)
    • 2 tablespoons cold water

    Preparation:20min  ›  Cook:45min  ›  Extra time:2hours rising  ›  Ready in:3hours5min 

    1. In a large bowl dissolve the yeast in the warm water. Add sugar and salt and mix well. Stir in enough flour to pull the dough into a ball.
    2. On a well-floured surface, knead dough for 7 minutes, incorporating in the remaining flour. Place dough in a greased bowl. Let rise until doubled.
    3. Using a lightly floured board, form dough into 2 long or round loaves. Sprinkle cornmeal on greased baking tray and arrange loaves on top. Slash loaves with a sharp knife. Cover, and let rise until almost doubled.
    4. Brush top of loaves with cold water. Sprinkle with sesame seeds, if desired. Place in a cold oven.
    5. Turn oven to 200 degrees C and bake for 45 minutes, or until nicely browned. Brush twice during baking time with cold water.

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    Reviews in English (33)


    This is a very easy and very healthy bread to make--a must for beginning bakers. I agree that there is probably more flour listed than necessary. Don't worry if you have some left over during/after kneading. I suggest the following preparation changes to make the bread come out nice and moist: 1) For the bread's second rise (step 3), place the loaves in a cold oven. Put a tray of hot water on the bottom of the oven and close the oven. Let rise until doubled (around 30-45 minutes). 2) Brush the bread with water, add the seeds if you want, and bake as indicated. Leave the tray of water in the oven along with the bread.  -  16 Mar 2004  (Review from Allrecipes USA and Canada)


    You must allow the dough to rise twice, which makes the process very long. Also, kneading this bread is difficult because of the lack of water and the abundance of flour. But in the end, the bread is great. It looks really crazy when it comes out of the oven, which makes it even better I think. Who thinks that perfectly-shaped bread is fun to eat anyway? This bread is a must-try! If you've got a few spare hours of course...  -  17 Oct 2000  (Review from Allrecipes USA and Canada)


    I've been looking for just such a recipe for a long time! My husband grew up in a Cuban family and always praised the bread they served.  -  01 Jul 2000  (Review from Allrecipes USA and Canada)