Crusty Homemade Bread
Total TimePrep: 20 min. + rising Bake: 50 min. + cooling
Makes1 loaf (16 slices)
- 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 and 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 and 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 and 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.
Test Kitchen Tips
Nutrition Facts1 slice (calculated without add-ins): 105 calories, 0 fat (0 saturated fat), 0 cholesterol, 296mg sodium, 22g carbohydrate (0 sugars, 1g fiber), 3g protein.
Jun 2, 2018
May 28, 2018
I've done this recipe 4 times already. It's a success every time! Thank you for sharing this recipe!Could you direct me to another crusty bread recipe with quick oats as 1 of the ingredients?Thank you!
May 13, 2018
there is nothing like the smell of fresh baked bread and i love to make it, this is a keeper in my book. i often bake it to take to my neighbors and they also rate it very highly
Apr 9, 2018
OMG, absolutely delicious. You need to follow the directions exactly and it will come out looking like the picture! And the taste is stellar. Thanks Megumi for a great bread recipe. We ate over half the loaf in one sitting.Answering "Mary's question" about the foil pan, if you don't buy a foil one use a 9x9 square, that should work, but a foil roasting/baking pan from the local grocery store works perfect.
Apr 5, 2018
"Foil roasting pan????" Does it come one size only? What is an equivalent regular kitchen pan? I will not buy a foil pan.
Feb 12, 2018
Why the patting out and folding on a floured surface? Why not just fold it a few times in the bowl?
Feb 9, 2018
I wonder why this bread is described as Crackling Bread in the first paragraph...as there are no cracklings in the ingredient list. My family cooked crackling bread in Alabama when I was growing up. This Crusty recipe sounds delicious! I am a long time bread maker but this recipe is new to me..
Jan 25, 2018
This looks fabulous. Quick question, has anyone tried to make this into a pizza crust? I bet it would be great with the cornmeal addition. Love a pizza crust with cornmeal!
Jan 25, 2018
I have been making this same recipe for several years and love the results every time. mancooking, you need to follow the directions and your bread will come out perfectly. Use the aluminum roasting pan and line the pan with parchment paper. The bread won't stick and burn. The temperature of 500 degrees to start is perfect for 25 minutes, then take the foil off the top of the pan and lower the temp to 450. It works every time.To those of you who found it a sticky mess, you needed to add a little more flour so it wasn't so sticky. Baking bread is kind of intuitive and you have to practice to get the feel of what the dough should be.
Jan 25, 2018
I made this bread this morning for a friend for her birthday. I have been using this recipe for a couple of years. Every time I make it, it gets rave reviews and of course, they want the recipe. It is very important to use parchment paper at the bottom of the foil roasting pan. I do use a whole package of yeast and heat the water to 110-110 degrees like the yeast package indicates. It has always come out beautiful and delicious.
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