- 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
- 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).
Reviews forCrusty Homemade Bread
"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."
"Has anyone made it with gluten free flour and xanthan gum?"
"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!"
"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"
"Fantastic bread. It is well worth the time."
"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?"