Stovetop “Boiled & Baked” Homemade Bread

Soft Inside • Light Crust • Made Without an Oven

Yield: 5–6 medium loaves
Total Time: About 2 hours
(including resting and cooking time)

Ingredients

For the Dough

5 cups all-purpose flour
2 cups warm milk (comfortably warm to the touch)
1 cup vegetable oil (or any neutral-flavored oil)
1 tablespoon dry yeast
1 tablespoon granulated sugar
1 teaspoon salt

For the Boiling Bath

2.5–3 liters water
1 teaspoon salt

Step-by-Step Instructions

1. Activate the Yeast

Pour the warm milk into a large mixing bowl.

Add the sugar and dry yeast, then stir gently to combine.

Set the bowl aside for 5–10 minutes.
The surface should become foamy and bubbly—this shows the yeast is active and ready.

2. Mix the Dough

Add the vegetable oil and salt to the yeast mixture. Stir well.

Begin adding the flour one cup at a time, mixing with a spoon or spatula until a soft, slightly sticky dough forms.

Once mixing becomes difficult, transfer the dough onto a lightly floured surface.

3. Knead Until Smooth

Knead the dough for 8–10 minutes, using the heel of your hand to push it away, then fold it back over itself.

The dough should become smooth, stretchy, and easy to handle.

Place the dough in a lightly oiled bowl. Cover with a clean cloth.

Let it rest in a warm place for about 1 hour, or until it has increased in size.

4. Shape the Loaves

Gently press the dough to release trapped air.

Divide it into 5 or 6 equal portions.

Roll each portion into an oblong or small baguette-style shape.

Place the shaped dough on a tray, cover lightly, and allow it to rest for 15–20 minutes.
This helps the bread cook evenly and stay soft.

5. Boil the Dough Briefly

Bring the water and salt to a gentle boil in a wide pot.

Carefully lower 1–2 loaves at a time into the water.

Boil for 30–45 seconds per side, turning gently.

Remove the loaves with a slotted spoon and allow excess water to drain.

Using a sharp knife, make shallow diagonal cuts across the top of each loaf.
These help the bread expand nicely while cooking.

6. Stovetop “Baking”

Lightly grease a heavy-bottomed non-stick pan or Dutch oven.

Place the boiled loaves inside, leaving space between them.

Cover with a tight-fitting lid.

Cook on very low heat for 15–20 minutes.

Carefully turn the loaves over, cover again, and cook for another 10–15 minutes.

The bread is ready when:

Both sides are golden
The loaf feels light
It sounds hollow when tapped

Helpful Tips for Best Results

Low Heat Is Key: Gentle heat allows the bread to cook through without drying out.
Steam Control: Wrapping the pan lid with a clean kitchen towel helps absorb moisture and keep the crust pleasant in texture. Ensure the towel is safely away from direct heat.
Milk Temperature: Milk should feel warm, not hot, to support yeast activity.
Storage: Keep the bread in a sealed bag or container at room temperature. It stays soft for 2–3 days.

Serving Ideas

This bread is delicious:

Fresh and warm with butter
With tea or soup
As sandwich bread
Split and toasted lightly on a pan