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Crusty Bread

Crusty Bread

Ingredients

  • 2 Cups warm water
  • 1 Tablespoon sugar
  • 1 Tablespoon instant dry yeast
  • 2 Teaspoons salt
  • 1 Tablespoon vegetable oil
  • 5 1/2 Cups bread flour

Directions

Preheat the oven to 375 degrees.

Place the warm water and sugar in a the bowl of an electric mixer fitted with a paddle attachment. Add the yeast and let dissolve. Allow the yeast to rest until foamy about 10 minutes.

Add salt, oil, and 3 cups flour and beat for 2 minutes. Mix in the remaining 2 cups flour. Switch to a dough hook attachment and knead until smooth and elastic, about 10 minutes.

Place the dough in an oiled bowl, turn dough to coat all sides, cover and let rise until doubled in size.

Punch down the dough and divide it in half. Shape each half into two long slender loaves. Grease a large cookie sheet with non-stick cooking spray. Place loaves in pan and cut diagonal lines on top of each loaf. Cover and let rise until doubled in size.

Bake for about 30 minutes. Sprinkle the loaves with water during baking for a really crunchy crust.

Nutritional Facts

Servings8

Calories Per Serving366

Folate equivalent (total)306µg77%

Riboflavin (B2)0.5mg31.9%


Crusty White Bread

In a small mixing bowl, dissolve yeast and sugar in the warm water. Let stand until creamy, about 10 minutes.

In a large mixing bowl, combine the yeast mixture with the milk, the butter or margarine, 4 cups of the flour and the salt stir until well combined. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.

Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume, about 1 hour.

Preheat oven to 400 degrees F (200 degrees C).

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.

Mist loaves with water and bake at 400 degrees F (200 degrees C) oven for 20 to 30 minutes or until the loaves are golden brown and the bottom of a loaf sounds hollow when tapped.


No-Knead Crusty Artisan Bread

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons kosher salt not table salt
  • 1/2 teaspoon dry yeast active dry or highly active dry work best
  • 1 1/2 cups lukewarm water

Special cookware needed:

Instructions

NOTES

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Homemade Limoncello

Lemon Butter Orzo with Parsley

Easy Vegetable Lo Mein


Method

Weigh out the ingredients. Put the flour into a large mixing bowl and add the butter. Add the yeast to one side of the bowl and add the salt to the other – the salt will kill the yeast if they come into direct contact. Stir all the ingredients with a spoon to combine.

Add half of the water and turn the mixture round with your fingers. Continue to add water a little at a time, combining well, until you’ve picked up all of the flour from the sides of the bowl. You may not need to add all of the water, or you may need to add a little more – you want a dough that is well combined and soft, but not sticky or soggy. Mix with your fingers to make sure all of the ingredients are combined and use the mixture to clean the inside of the bowl. Keep going until the mixture forms a rough dough.

Use about a teaspoon of oil to lightly grease a clean work surface (using oil instead of flour will keep the texture of the dough consistent). Put your dough onto the greased work surface. Make sure you have plenty of space.

Fold the far edge of the dough into the middle, then turn the dough by a quarter turn and repeat. Do this several times until the dough is very lightly coated in olive oil.

Now use your hands to knead the dough. Push the dough out in one direction with the heel of your hand, then fold it back on itself, turn the dough a quarter turn and repeat. Kneading in this way stretches the gluten and makes the dough elastic. Do this for about 4 or 5 mins until the dough is smooth and stretchy. Work quickly so that the mixture doesn’t stick to your hands. If it does get too sticky you can add a little flour to your hands.

Clean and lightly oil your mixing bowl and put the dough back into it. Cover with a damp tea towel or lightly oiled cling film and leave it on one side to prove. This gives the yeast time to work and the dough will double in size. This should take about an hour, but will vary depending on the temperature of your room.

Stage two: Line a baking tray with baking parchment or silicone paper.

Once the dough has doubled in size you can scrape it out of the bowl to shape it. The texture should be bouncy and shiny. Put it onto a lightly floured surface and knock it back – use your hand to roll the dough up, then turn by a quarter turn and roll it up again. Repeat several times. Then use your hands to gently turn and smooth it into a round loaf shape.

Place onto the lined baking tray, cover with a tea towel or lightly oiled cling film and leave to prove again until it’s doubled in size. This will take about an hour, but may be quicker or slower depending on how warm your kitchen is.

Preheat the oven to 220°C (200°C fan assisted)/425°F/gas mark 7. Put an old, empty roasting tin into the bottom of the oven.

Stage three: After an hour the loaf should have risen again. Sprinkle some flour on top and very gently rub it in. Use a large, sharp knife to make shallow cuts about 1cm deep across the top of the loaf to create a diamond pattern.

Put the loaf on the baking tray into the middle of the oven. Pour cold water into the empty roasting tray at the bottom of the oven just before you shut the door – this creates steam which helps the loaf develop a crisp and shiny crust.

Bake the loaf for about 30 mins.

The loaf is cooked when it’s risen and golden. To check, take it out of the oven and tap it gently underneath – it should sound hollow. Turn onto a wire rack to cool.


If using instant or fresh yeast, combine flour and all of the water in a stand mixer fitted with the dough hook. If using active dry yeast, combine flour with 650 grams water and combine yeast with 50 grams warm water let yeast stand until foamy. Mix flour and water at low speed until they are fully incorporated and form a uniform dough. Alternatively, combine flour and water in a mixing bowl and mix using a dough spatula until dough forms. Cover the bowl with a kitchen towel or plastic wrap and let the dough rest for at least 15 minutes and up to 1 hour.

Add salt, along with either the instant yeast, fresh yeast, or the active-dry yeast solution, and mix at low speed or by hand until salt and yeast are fully incorporated and dough is smooth.

Turn stand mixer up to medium-high speed and mix until the dough feels elastic and bounces partway back when indented with your thumb, about 3-5 minutes. If mixing by hand, skip this step.

Working with oiled hands, gently transfer dough, being careful not to tear its surface, to a lightly oiled mixing bowl and cover with plastic wrap. Let dough stand at room temperature for 30 minutes. Uncover dough. Working with wet hands and/or a plastic bench scraper, loosen the dough, then gently lift and pull the dough down towards you, folding it in half. Give the bowl a quarter turn and repeat, folding the dough in half towards you. Now give the bowl a half turn and repeat the fold a final time, being careful not to compress it too much. Lastly, pull the unfolded side of your dough carefully up from the bottom, and pull it up and over to form a neat package. Re-cover with plastic wrap and let stand until dough has increased in volume by half, about 1 hour 30 minutes longer.

Transfer dough in one piece to a lightly floured work surface. Using a bench knife, divide dough in half and shape each portion into a ball. Dust the tops of the dough balls with flour, cover with a towel, and let rest for 15 minutes.

Shape the dough into rounds once again, gently folding the dough over itself similar to how you did before, but even more carefully now. Now flip the dough ball over so that the seams you just created are on the bottom and a smooth surface is on top. Let dough rest on the work surface, seam-side down, for 5 minutes. Transfer each dough ball, seam-side up, to a bowl or basket lined with a lightly floured linen cloth or plain, not-fuzzy kitchen towel. Refrigerate dough balls or store in a cool place until dough has nearly doubled in size, about 1 hour to 1 hour 30 minutes.

Meanwhile, set a Dutch oven on the oven's bottom rack and preheat oven to 500°F (260°C)(if your oven has a convection setting, do not use it).

Remove 1 loaf from the refrigerator and gently turn it out, seam-side down, into the preheated Dutch oven. With a razor or paring knife, score the full surface of the dough with 2 parallel lines roughly 3 inches apart. With a spray bottle filled with water, lightly spritz the surface of the dough. Cover and bake for 15 minutes. Lower oven temperature to 450°F (232°C)and bake for 15 minutes longer. Uncover and bake until crust is dark brown, about 15 to 20 minutes.

Transfer loaf to a wire rack. Allow to cool for at least 1 hour before slicing. Return Dutch oven to oven, and reheat at 500°F (260°C) for 10 minutes. Then repeat with the remaining ball of dough.


Stale bread will suck up all that delicious sweet custard in bread pudding.

"Take a heavy skillet, melt butter, toast one side of the stale bread. When it's toasted, you pour a little chicken stock into the middle of each slice of stale bread to rehydrate it. Then, you drape ham and gruyere over the pieces, crack an egg on top, and put under the broiler for about 3-4 minutes. It would also be great with good beef stock and brandy instead of chicken stock. Eat straight out of the pan. I had something like this in Verbier, Switzerland." —Matt Gross, editor, BonAppetit.com


Homemade Crusty Bakery Bread

Back when I first started this blog I shared a recipe. A bread recipe that’s perfectly divine. Crusty on the outside, soft on the inside. A bread that resembles fresh bakery bread in both texture and taste. Sounds perfect, right? Oh, it is, but one issue.

That divine bread goes against much of how we eat today. I’ve debated taking down that recipe because it’s both lacking in beauty (you can view the embarrassing post here and be grateful my blogging and photography skills have improved slightly) and wholeness.

What could possibly be so wrong about an oh, so perfect bread?

First, it’s made with white flour. I know, sinful!

Second, it isn’t soaked or sprouted.

It’s just one big ol’ loaf of white, crusty fresh-from-the-oven bread.

Now, I realize the outcry a white bread recipe may elicit from my real foodie, purist friends. I know, I struggle with the idea of a huge white loaf of delicious bread too, but I’ve learned to embrace this white loaf of pure heaven. Before you hit that exist button, please let me explain.

I truly believe real homemade, from scratch food is about bringing family together in the kitchen and the garden and celebrating the time spent preparing food made with basic ingredients. I believe there is a culture we build behind food when we eat in this way. Today, it seems so many of us are so focused on what we shouldn’t be eating, that we lose sight of the goodness we can be preparing in our kitchens and the culture of homemade food we can cultivate with our children. It’s important to eat for nourishment and nutrition, but it’s also important to eat with the idea of not making homemade food into a “good” and “bad” laundry list. Dissecting every last morsel. Homemade food is meant to be prepared with love and celebration. With culture and tradition and the idea of bringing delicious ingredients together to be enjoyed.

With that said, this bread is one that cultivates a culture of tradition in my kitchen. The earthiness of this bread, the time spent preparing it, and the nourishing soups and big salads we enjoy it with will forever be etched in my children’s memories. How every fall the big, well-loved dutch oven is dusted off and the white flour bag is broken open. That my dear readers, is what real, homemade food is meant to be. A joyful memory, a tradition, not based on fear, but instead joy and delight.

So, while I truly strive to soak and sprout most of our grains and use whole sources such as whole wheat, there are times a lovely loaf of crusty white bread just must be made, broken at the table, and slathered with fresh butter.

I’ve been asked if this bread can be made with 100% whole wheat. Here’s my answer, “NO“.

While it can be done, you will be sacrificing so much in the taste and texture departments. Truly the white flour makes all the difference. This isn’t sandwich bread. We don’t consume this crusty bread every day. It’s a treat and homemade treats are meant to be enjoyed and savored. A treat that’s made in our kitchen, by our hands, creating a love for fresh, scratch cooking. And a family tradition and culture of made-with-love food.

If you don’t agree, it’s okay. I’ll be back to posting soaked, sprouted, and all sorts of other goodness later. So sit tight while I tend to some delicious white, crusty goodness.


Foolproof “Bread in a Pot” Recipe

As we all start to adjust to the limitations of our new “stay at home” routine, one thing that I have noticed is a sharp rise in the number of you requesting more information on bread making. For me, bread is therapy. The mixing, the forming, the baking, and finally, the sampling of a warm slice slathered in butter, are all so satisfying! So, it almost goes without saying that I am so glad that more and more of you are trying your hand at this wonderful and rewarding part of baking.

If you have never attempted baking a loaf of bread before, this “bread in a pot” recipe is for you. If you are a confident baker and just want to have a fresh bread for dinner tonight without fussing too much about it, this recipe is for you too! I scaled my recipe for the rustic Easy no-knead bread from a few years back and simplified it even more, so you now can make a smaller loaf.

Three ingredients are all you need for this easy bread recipe: all-purpose flour, yeast, and salt. Most important, there is no kneading required, so, really, there is no excuse not to attempt making this bread this weekend.

Step by Step photos:
  1. Get all your ingredients ready.
  2. Mix all the ingredients in a bowl.
  3. Form a dough, cover it and let it rise.
  4. Dough rested and ready to bake.
  5. Form a ball of dough and place it on parchment paper. Place it in a preheated pot with a lid and bake it.
  6. When the bread is ready, remove it from the oven and let it cool.

Now that you know the easy steps of making this foolproof “bread in a pot” recipe, I really hope you will try this easy recipe and maybe even make it your baking project this weekend!


10 DELICIOUS EASY CRUSTY BREAD RECIPES

To get the full recipe please click on the link beneath each recipe title!

#1 Best Easy No Knead Sourdough Bread

Visit Earth Food And Fire for the complete recipe.

#2 Super Simple Crusty Dutch Oven Bread

Visit 4 Sons R Us for the full recipe.

#3 Homemade Crusty Italian Bread Recipe

Visit Platter Talk for the full recipe.

#4 Simple Classic American Sandwich Bread

Visit Smells Like Home for the full recipe.

#5 Super Simple French Dinner Rolls

#6 Easy Savory Crusty Rosemary Olive Bread Recipe

#7 Soft Delicious Filipino Bread Rolls

#8 Super Easy Delicious Crusty Fool Proof Baguettes

Visit 4 Sons R Us for the full recipe.

#9 Simple Crusty No-Knead Artisan Bread

Visit Lady Lees Home for the full recipe.

#10 Best Easy Delicious Ciabatta Bread

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Crusty Italian Bread

Pre-heat the oven to 425°. If you have a pizza stone, put it on the bottom rack. Otherwise, place a baking sheet upside-down on the bottom rack.

Turn the dough out onto a floured surface and punch down to knock out most of the air out. Don’t go crazy and try to turn it into a pancake. Just give it a quick couple of hits.

Transfer the loaves onto the baking stone. Leave room between loaves for them to rise some more.

If they don’t all fit on your stone, put the rest on an upside-down baking sheet.

Bake at 425° for 10 minutes, then turn the oven down to 400° and bake another 25-30 minutes. To check if they’re done, pick one loaf up and thump on the bottom with your thumb. If it has a hollow sound, it’s done.

If you want really crusty bread, great for dipping in olive oil or marinara sauce, place a pan of water in the bottom of the oven. The steam will keep a skin from forming too fast, giving the bread more time to rise. It will also make the crust crisper.

Don’t put the loaves near the top. The radiant heat from the top of the stove will brown the crust too much, too fast.

Serve immediately with butter, or with olive oil and balsamic vinegar for dipping.


Watch the video: Μουσικοί και έθιμα από τον Κρούστα Μεραμπέλλου (October 2021).