Crusty Homemade Bread Recipe

5 27 25
Crusty Homemade Bread Recipe
Crusty Homemade Bread Recipe photo by Taste of Home
Publisher Photo

Crusty Homemade Bread Recipe

Read Reviews
5 27 25
Publisher Photo
Crackling homemade bread makes an average day extraordinary. Enjoy this beautiful loaf as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. —Megumi Garcia, Milwaukee, Wisconsin
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 50 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + rising Bake: 50 min. + cooling

Ingredients

  • 1-1/2 teaspoons active dry yeast
  • 1-3/4 cups water (70° to 75°)
  • 3-1/2 cups plus 1 tablespoon all-purpose flour, divided
  • 2 teaspoons salt
  • 1 tablespoon cornmeal or additional flour

Directions

In a small bowl, dissolve yeast in water. In a large bowl, mix 3-1/2 cups flour and salt. Using a rubber spatula, stir in yeast mixture to form a soft, sticky dough. Do not knead. Cover with plastic wrap; let rise at room temperature 1 hour.
Punch down dough. Turn onto a lightly floured surface; pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Turn dough over; place in a greased bowl. Cover with plastic wrap; let rise at room temperature until almost doubled, about 1 hour.
Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight.
Dust bottom of a disposable foil roasting pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place in prepared pan; dust top with remaining 1 tablespoon flour. Cover pan with plastic wrap; let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours.
Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes.
Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool. Yield: 1 loaf (16 slices).
For Cheddar Cheese Bread: Prepare dough as directed. After refrigerating dough overnight, knead in 4 ounces diced sharp cheddar cheese before shaping. For Rustic Cranberry & Orange Bread: Prepare dough as directed. After refrigerating dough overnight, knead in 1 cup dried cranberries and 4 teaspoons grated orange peel before shaping. For Garlic & Oregano Bread: Prepare dough as directed. After refrigerating dough overnight, microwave 1/2 cup peeled and quartered garlic cloves with 1/4 cup 2% milk on high for 45 seconds. Drain garlic, discarding milk; knead garlic and 2 tablespoons minced fresh oregano into dough before shaping.
Originally published as Crusty Homemade Bread in Taste of Home November 2014, p20

Nutritional Facts

1 slice (calculated without add-ins): 105 calories, 0 fat (0 saturated fat), 0 cholesterol, 296mg sodium, 22g carbohydrate (0 sugars, 1g fiber), 3g protein.

  • 1-1/2 teaspoons active dry yeast
  • 1-3/4 cups water (70° to 75°)
  • 3-1/2 cups plus 1 tablespoon all-purpose flour, divided
  • 2 teaspoons salt
  • 1 tablespoon cornmeal or additional flour
  1. In a small bowl, dissolve yeast in water. In a large bowl, mix 3-1/2 cups flour and salt. Using a rubber spatula, stir in yeast mixture to form a soft, sticky dough. Do not knead. Cover with plastic wrap; let rise at room temperature 1 hour.
  2. Punch down dough. Turn onto a lightly floured surface; pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Turn dough over; place in a greased bowl. Cover with plastic wrap; let rise at room temperature until almost doubled, about 1 hour.
  3. Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight.
  4. Dust bottom of a disposable foil roasting pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place in prepared pan; dust top with remaining 1 tablespoon flour. Cover pan with plastic wrap; let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours.
  5. Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes.
  6. Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool. Yield: 1 loaf (16 slices).
For Cheddar Cheese Bread: Prepare dough as directed. After refrigerating dough overnight, knead in 4 ounces diced sharp cheddar cheese before shaping. For Rustic Cranberry & Orange Bread: Prepare dough as directed. After refrigerating dough overnight, knead in 1 cup dried cranberries and 4 teaspoons grated orange peel before shaping. For Garlic & Oregano Bread: Prepare dough as directed. After refrigerating dough overnight, microwave 1/2 cup peeled and quartered garlic cloves with 1/4 cup 2% milk on high for 45 seconds. Drain garlic, discarding milk; knead garlic and 2 tablespoons minced fresh oregano into dough before shaping.
Originally published as Crusty Homemade Bread in Taste of Home November 2014, p20

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCrusty Homemade Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Daryl User ID: 9213507 269041
Reviewed Jul. 5, 2017

"Great bread. Have a good, sharp serrated knife, or an electric knife to slice it, because the crust is wonderfully stout and delicious, with a nice, soft inside. The dough is quite sticky, and I tried using flour on my hands, but I found that olive oil rubbed onto my hands worked like a dream with no ill effects on the bread. I still used flour for the surface, though. I'd love to make a pizza crust with it, but I don't want to mess up a batch."

MY REVIEW
Jacklau User ID: 8935501 268309
Reviewed Jun. 23, 2017

"After baking this bread more than 20 times I have it down perfectly, use bread flour,make sure you flour your hands too,bake in a lightly greased Dutch oven. I have no problems now with this bread, comes out crusty and delicious."

MY REVIEW
wpiler User ID: 2400417 263511
Reviewed Mar. 15, 2017

"Has anyone made it with gluten free flour and xanthan gum?"

MY REVIEW
shannondobos User ID: 5115022 263136
Reviewed Mar. 6, 2017

"I love that this bread can be made in one bowl with barely any handling. I made this in a dutch oven and the outside was super crispy and the inside was so soft and chewy. This is definitely a new favorite recipe!"

MY REVIEW
Jill User ID: 9079307 261614
Reviewed Feb. 20, 2017

"My husband loves this bread. Great recipe. I make this 3 - 4 times a week. Sometimes use wholemeal flour which is delicious. I bake mine in a dutch oven. Thanks for sharing"

MY REVIEW
dig1 User ID: 6907234 259593
Reviewed Jan. 13, 2017

"Rtyui"

MY REVIEW
pschrumpf User ID: 3350413 259489
Reviewed Jan. 10, 2017

"Just a note. My kitchen is also cold. When I know I am going to make bread, I put the light on in the oven early in the morning. By afternoon the oven is just the right temp to allow the bread to raise perfectly"

MY REVIEW
Lorraine User ID: 8989853 258726
Reviewed Dec. 27, 2016

"I made this bread several times it is better than my regular white bread and easier. It is so tasty toasted, my family was here for Thanksgiving I made it with garlic it was gone in seconds. I have dough rising now and tomorrow when I bake it I will try the tip about baking it in a glass pie pan, I have been using a small round roasting pan and put parchment paper just on the sides, you can cut the top with scissors easier than a knife.i am Very grateful for this recipe, I am 76 and baking for a long time thank you taste of homr"

MY REVIEW
janet59 User ID: 3656577 257975
Reviewed Dec. 11, 2016

"Fantastic bread. It is well worth the time."

MY REVIEW
Tanya User ID: 6172479 257170
Reviewed Nov. 23, 2016

"absolutely loved this bread. This was my first attempt at bread making other than those boxed ones from the store and it was so easy. I am planning on making it again but I wanted to make smaller portions. I was thinking of turning the 1 loaf into 4 and par baking them for a later date but don't know how to change the baking time and temperature. Any suggestions?"

Loading Image