Homemade Crusty White Bread

Homemade Crusty White Bread1 Homemade Crusty White Bread2 Homemade Crusty White Bread3
June 17, 2025

Homemade Crusty White Bread

Prep: 15 mins (plus 2-3 hours rising time)
Cook: 45 mins
Yields: 8 servings (1 loaf)
Categories: breakfast
Diets: vegetarian, vegan
Difficulties: intermediate
For intermediate

Overview

This Homemade Crusty White Bread is a simple, artisan-style loaf with a golden crust and soft, airy interior. Made with just a few basic ingredients, it’s perfect for beginners and yields a versatile bread that pairs well with soups, spreads, or as a base for sandwiches. The process includes a long rise for better flavor, but the hands-on time is minimal.

Equipment

  • - Large mixing bowl
  • - Measuring cups and spoons
  • - Wooden spoon or spatula
  • - Clean kitchen towel
  • - Dutch oven or baking sheet with a tray for steam
  • - Parchment paper (optional)
  • - Sharp knife or bread lame (for scoring)

Instructions

1.

Activate the Yeast*
  • In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until foamy. If it doesn’t foam, the yeast may be inactive—start over with fresh yeast.

2.

Mix the Dough*
  • In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and olive oil (if using).
  • Stir with a wooden spoon or spatula until a shaggy dough forms. The dough will be sticky—that’s normal.

3.

First Rise*
  • Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1-2 hours, or until doubled in size. For better flavor, you can let it rise slowly in the fridge for 8-12 hours.

4.

Shape the Dough*
  • After the first rise, lightly flour a clean surface and turn out the dough. Gently shape it into a round loaf by folding the edges toward the center, creating a tight ball. Avoid overworking the dough to keep the air bubbles intact.
  • Place the dough seam-side down on a piece of parchment paper (or a floured surface) and cover with the towel. Let it rise for another 30-45 minutes (second rise).

5.

Preheat and Prepare for Baking*
  • Preheat your oven to 450°F (230°C). If using a Dutch oven, place it in the oven to heat up for at least 30 minutes. If using a baking sheet, place a tray on the bottom rack to add water for steam.
  • Just before baking, use a sharp knife or bread lame to score the top of the dough with a shallow slash (this helps the bread expand).

6.

Bake the Bread*
  • If using a Dutch oven, carefully transfer the dough (with parchment paper, if using) into the hot Dutch oven. Cover with the lid and bake for 30 minutes, then remove the lid and bake for another 10-15 minutes until the crust is golden brown.
  • If using a baking sheet, place the dough on the sheet and pour 1 cup of hot water into the tray on the bottom rack to create steam. Bake for 35-40 minutes until the crust is golden and the loaf sounds hollow when tapped.

7.

Cool and Serve*
  • Remove the bread from the oven and let it cool on a wire rack for at least 1 hour before slicing. This helps the crumb set properly.
  • Slice and serve with butter, olive oil, or alongside soups and salads.

Ingredients

Tips

  • - For a crispier crust, ensure you create steam in the oven during the first 10 minutes of baking—either with the Dutch oven lid or the tray of water method.
  • - Experiment with add-ins like rosemary, garlic, or seeds (e.g., sesame or poppy) by mixing them into the dough before the first rise.
  • - Store the bread at room temperature in a paper bag for up to 2 days, or freeze slices for up to 1 month.

Nutritional Info

  • - Calories: ~150 kcal
  • - Protein: 5g
  • - Fat: 1g (2g if using olive oil)
  • - Carbs: 30g
  • - High in carbs, low in fat.
  • - Suitable for vegetarian and vegan diets.
  • This recipe is inspired by classic no-knead bread methods from King Arthur Baking and Jim Lahey’s techniques, adapted for simplicity.

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