Easy to follow Roman Bread

Roman bread is a softly enriched yeast loaf made with milk, oil, and a touch of liquid malt. This combination creates a tender crumb, gentle colour, and reliable texture while keeping the bread practical for everyday use.

Roman bread is a soft, flavourful yeast loaf made with milk, oil, and malt.
It sits closer to enriched breads than lean doughs, producing:

• A tender crumb
• Gentle sweetness from malt
• Good colour and keeping quality

This is an everyday loaf with a slightly richer feel, designed to slice well and stay soft.

Roman bread is a softly enriched yeast loaf made with milk, oil, and a touch of liquid malt. This combination creates a tender crumb, gentle colour, and reliable texture while keeping the bread practical for everyday use.(https://www.theworldofbread.com/).

It’s designed to slice cleanly. It toasts well. It stays soft. This makes it an easy, dependable loaf with just a little extra richness. (https://kookssecrets.com/2025/12/18/malt-bread/).

Roman Bread

Mark Dexter

Roman bread is a soft, flavourful yeast loaf made with milk, oil, and malt.It sits closer to enriched breads than lean doughs, producing:

A tender crumb

Gentle sweetness from malt

Good colour and keeping quality

This is an everyday loaf with a slightly richer feel, designed to slice well and stay soft.

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Prep Time 2 hours hrs

Cook Time 35 minutes mins

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Course Breakfast, Dinner, lunch

Cuisine European, Italian, Mediterranean

Servings 1 Medium Loaf

Calories 494 kcal

Equipment

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• 1 mixing bowl
• 1 measuring jug
• 1 Wooden spoon or dough scraper
• 1 Bench or clean work surface
• 1 Baking tray or loaf tin
• 1 Clean tea towel
• 1 Oven

Ingredients

  

1x2x3x

• 600 g Bakers Flour
• 10 g Salt
• 40 ml Oil
• 5 g Bread Improver
• 5 g Malt (Liquid)
• 40 g Yeast
• 330 ml Milk Approx.

Instructions

 

Mix the dry ingredients

• Place the bakers flour, salt, and bread improver into a large bowl.

  Mix well to combine evenly.

Add liquids and yeast

• Salt, sugar, and yeast are to be kept apart.

Add liquids and yeast

• Add the yeast, then pour in the milk, oil, and liquid malt.

  Mix until a soft dough forms.

Knead the dough

• Turn the dough onto the bench and knead for 8–10 minutes until:

  Smooth

  Elastic

  Soft but not sticky

  The dough should feel richer than Italian bread, but lighter than butter bread.

First rise

• Place dough into a lightly oiled bowl.

  Cover and leave in a warm place for 45–60 minutes, until doubled in size.

Knock back

• Gently press out the air.

  This evens the crumb and improves texture.

Shape

• Shape into a loaf or rolls.

  Place into a greased tin or onto a lined tray.

Second rise

• Cover and allow to rise for 30–40 minutes, until well risen.

  The dough should slowly spring back when lightly pressed.

Bake

• Preheat oven to 210°C (fan 190°C).

  Bake for:

  30–35 minutes (loaf)

  15–20 minutes (rolls)

  Bread is ready when:

  Light golden brown

  Soft crust

  Hollow sound when tapped underneath

Cool

• Cool on a rack before slicing.

  Milk-based breads finish setting as they cool.

Ready to use

• Roman bread is ideal for:

  Sandwiches

  Toast

  Soft rolls

  Everyday eating

Mark’s bench-side advice

• Pale crust? Brush lightly with milk before baking.

  Heavy crumb? Dough too cool during fermentation.

  Dry loaf? Oven too hot or baked too long.

  Roman bread is about softness, balance, and reliability.

Notes

Nutrition

Calories: 494kcalCarbohydrates: 16gProtein: 22gFat: 41gSaturated Fat: 3gPolyunsaturated Fat: 11gMonounsaturated Fat: 26gTrans Fat: 0.1gCholesterol: 15mgSodium: 723mgPotassium: 528mgFiber: 11gVitamin A: 14IUVitamin C: 0.5mgCalcium: 28mgIron: 1mg

Keyword baking, enriched bread, homemade, yeast bread

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