Ingredients for Crusty Bread<\/h2>\n\n- Active dry yeast:<\/strong> Find active dry yeast in envelopes or containers in the baking aisle. Instant yeast, which activates a little more quickly than active dry, can also be used in this recipe.<\/li>\n
- Warm water:<\/strong> The water should be between 110\u00b0 and 115\u00b0F. At that temperature, the water is warm enough to activate the yeast, but not so hot that it will kill it. A digital thermometer is the easiest way to check the temperature.<\/li>\n
- All-purpose flour:<\/strong> While many bread recipes call for bread flour, whole wheat flour or other specialty flours, this recipe keeps things simple with all-purpose flour. To create a heartier crusty bread that’s still soft and light, you can substitute whole wheat flour for up to half of the all-purpose flour called for in the recipe.<\/li>\n
- Cornmeal:<\/strong> A sprinkle of cornmeal in the bottom of the pan helps prevent the bread from sticking, and gives the slices a bit of texture, too. If you don’t have cornmeal, just use a little extra flour instead.<\/li>\n
- Salt: <\/strong>Don’t skip the salt. Not only does salt make this loaf taste better, but it also helps with the structure of the bread, building a stronger network of gluten.<\/li>\n<\/ul>\n
Directions<\/h2>\nStep 1: Rehydrate the yeast<\/h3>\n
![\"A](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Crusty-Homemade-Bread_FT24_180460_JR_0625_1-e1720111591245.jpg?fit=700%2C467\")
Taste Recipes<\/span><\/span><\/p>\nIn a large bowl, dissolve the yeast in warm water.<\/p>\n
Editor’s Tip: <\/em>If you have yeast at home that’s been hanging around a while, test the yeast<\/a> before using it in your bread. Stir some yeast into a cup of warm water with a little sugar added, and let it sit for 10 minutes. Yeast that’s still alive will start to bubble and foam; if it doesn’t, the yeast has died and should be thrown out.<\/p>\nStep 2: Create a sticky dough<\/h3>\n
![\"A](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Crusty-Homemade-Bread_FT24_180460_JR_0625_2-e1720111647660.jpg?fit=700%2C467\")
Taste Recipes<\/span><\/span><\/p>\nUsing a rubber spatula, stir in 3-1\/2 cups of flour and the salt to form a soft, sticky dough. Do not knead the dough.<\/p>\n
![\"A](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Crusty-Homemade-Bread_FT24_180460_JR_0625_3-e1720111678218.jpg?fit=700%2C467\")
Taste Recipes<\/span><\/span><\/p>\nCover the bowl and let the dough rise at room temperature for one hour.<\/p>\n
Step 3: Prepare the dough for the next rise<\/h3>\n
![\"over](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Crusty-Bread_FT24_180460_JR_0625_8.jpg?fit=700%2C1024\")
Taste Recipes<\/span><\/span><\/p>\nStir down the dough (it will be sticky). Turn it out onto a floured surface and with floured hands pat it into a 9-inch square. Fold the square into thirds, forming a 9×3-inch rectangle. Fold this rectangle into thirds, forming a 3-inch square. Place the dough square in a large greased bowl, turning it once to grease the top. Cover the dough and let it rise at room temperature until it has almost doubled in size, about 1 hour.<\/p>\n
Editor’s Tip:<\/em>\u00a0A bench scraper<\/a> is an invaluable bread making tool<\/a> that makes it easy to handle sticky bread dough like this one. You can use it when making pie crusts and pastry dough, too.<\/p>\nStep 4: Chill the dough overnight<\/h3>\n
Punch down the dough and repeat the folding process from Step 3. Return the dough to the greased bowl. Cover the bowl and refrigerate it overnight.<\/p>\n
Step 5: Shape the dough<\/h3>\n
![\"Two](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Crusty-Homemade-Bread_FT24_180460_JR_0625_4-e1720111734723.jpg?fit=700%2C467\")
Taste Recipes<\/span><\/span><\/p>\nGrease the bottom of a disposable foil roasting pan with sides that are at least 4 inches high. Dust the pan with cornmeal. Turn the dough out onto a floured work surface. Knead it gently six to eight times, then shape it into a 6-inch round loaf.<\/p>\n
Editor’s Tip:<\/em> A large Dutch oven<\/a> works well in place of a disposable foil pan.<\/p>\nStep 6: Give it a final rise<\/h3>\n
![\"A](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Crusty-Homemade-Bread_FT24_180460_JR_0625_5-e1720111792119.jpg?fit=700%2C467\")
Taste Recipes<\/span><\/span><\/p>\nTransfer the dough into the prepared pan and dust the top with the remaining 1 tablespoon of flour. Cover the pan and let the dough rise at room temperature until it has expanded to a 7-1\/2-inch loaf, about 1 hour and 15 minutes.<\/p>\n
Editor’s Tip:<\/em> Tuck the edges underneath to make a taut, smooth surface over the top of the round.<\/p>\nStep 7: Bake the bread in two stages<\/h3>\n
Move the oven rack to its lowest position and preheat the oven to 500\u00b0. Using a sharp knife or a lame, make a slash that’s 1\/4 inch deep across the top of loaf. Cover the pan tightly with foil. Bake it for 25 minutes.<\/p>\n
Reduce the oven setting to 450\u00b0. Remove the foil, then bake the bread for another 25-30 minutes\u00a0until it’s deep golden brown. Remove the loaf from the oven and transfer it to a wire rack to cool.\u00a0Let the loaf cool completely before slicing into it.<\/p>\n
Editor’s Tip:<\/em>\u00a0Using a lame<\/a> is a technique we picked up from the pros! This thin French razor blade is used to make decorative slashes in your loaf.<\/p>\n![\"Crusty](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Crusty-Homemade-Bread_FT24_180460_JR_0308_2-e1720121210354.jpg?fit=700%2C467\")
Taste Recipes<\/span><\/span><\/p>\nCrusty Bread Variations<\/h2>\n\n- Cheddar cheese bread:<\/strong> Dice four ounces of sharp cheddar cheese. After the dough has rested overnight in the fridge, fold the cheese into the dough before shaping it into a round loaf.<\/li>\n
- Garlic-oregano bread:<\/strong> Peel 1\/2 cup of garlic cloves and cut them into quarters. Add the garlic to 1\/4 cup of 2% milk and microwave them on high for 45 seconds. Drain the garlic and discard the milk. After the dough has rested in the fridge overnight, fold the garlic into the dough along with 2 tablespoons of minced fresh oregano (or 2 teaspoons of dried oregano). Shape the dough as directed.<\/li>\n
- Cranberry-orange bread:<\/strong> Turn this homemade loaf into a cranberry bread recipe<\/a>! After the dough has rested in the fridge overnight, fold in 1 cup of dried cranberries and 4 teaspoons of orange zest. Then shape the dough as directed.<\/li>\n
- Everything seasoning bread:<\/strong> Just before baking, brush or lightly spray the top of the dough with water. Sprinkle 2 tablespoons of everything bagel seasoning<\/a> blend over the surface.<\/li>\n<\/ul>\n
How to Store Crusty Bread<\/h2>\n
To prevent your bread from getting stale, store the cooled loaf in an airtight container or a tightly sealed bread storage bag. You can store the bread this way at room temperature for three to five days. During hot and humid weather, it may be necessary to store your bread, tightly wrapped, in the fridge to prevent mold growth. This is not recommended, however, since the crust will soften up and the bread will dry out. To give it some crisp again, put the uncovered loaf on a baking sheet in a 350\u00b0 oven for 5 to 10 minutes.<\/p>\n
Can you freeze homemade crusty bread?<\/h2>\n
Yes, you can freeze homemade crusty bread. Wrap the cooled loaf in a freezer-proof bag or two layers of bread storage bags with the air pressed out. Store it in the freezer for up to three months. Let the bread thaw, still wrapped, in the fridge. You can also slice the loaf before wrapping and freezing it; this way, it’s easy to grab a slice or two at a time to put into the toaster.<\/p>\n
Homemade Crusty Bread Tips<\/h2>\n
![\"Crusty](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Crusty-Homemade-Bread_FT24_180460_JR_0308_3-e1720120764986.jpg?fit=700%2C467\")
Taste Recipes<\/span><\/span><\/p>\n\nWhat temperature should the water be for proofing yeast?<\/h3>\n
The water used to dissolve and activate the yeast should be in the range of 110\u00b0 to 115\u00b0. Monitoring the water temperature is important because too-hot water can kill the yeast and prevent the bread from rising. If you don’t have a thermometer, hold your hand under hot water running from the kitchen tap. When it feels hot, but you can still comfortably keep your hand under it, the water should be in the 110\u00b0 to 115\u00b0 range. If you have to pull your hand away, the water is too hot.<\/p>\n
What can you do if your dough doesn’t rise?<\/h3>\n
There are several reasons why your bread dough may not be rising. It could be that the yeast is too old and has failed to activate, which is why it’s smart to test your yeast before starting. It could also be that there’s not enough moisture in the environment, which means the surface of the bread won’t expand as nicely. Combat this by using a lidded container or by covering the bowl with storage wrap instead of a dish towel.<\/p>\n
If your dough still isn’t rising, it may be the temperature of your kitchen. The ideal temperature for bread to rise is around 75\u00b0. A proofing box or an oven with a proofing setting can help with this. Here are a few other options:<\/p>\n
\n- Put the bowl of dough in an oven that’s warmed by the heat of the oven light, turned on an hour ahead of time.<\/li>\n
- Heat a cup of water in the microwave to create a steamy environment, then put the bowl of dough inside with the door closed.<\/li>\n
- Put the dough on top of the fridge or on a high shelf where the air is warmer than on the counter.<\/li>\n
- Place the bowl on a heating pad set to its lowest setting.<\/li>\n<\/ul>\n
Above all, be patient and give your dough all the time it needs to fully rise; it develops the best flavor this way. Resist the temptation to speed the process with excess heat, which can lead to overproofing and sunken loaves.<\/p>\n
Why is my bread dough wet and sticky?<\/h3>\n
It’s important to remember that because this is a yeast bread with barely any kneading, the dough should<\/em> be wet and sticky. In other\u00a0bread recipes<\/a>, kneading creates the network of gluten that gives bread its structure; in recipes like this, gluten forms very slowly during the long rising times. For this to succeed, the dough needs a lot of moisture. To make the sticky dough easier to handle, dust the work surface and your hands with flour. A bench scraper also makes it much easier to pick up and move sticky dough.<\/p>\nHow do you keep crusty bread from getting too brown or overbaked?<\/h3>\n
If you see that your crusty bread is getting very brown on top before it’s finished baking, drape a piece of foil over the top to protect it. The bread is done once it sounds hollow when tapped on the bottom with your knuckles (though you likely will only be able to test this once the bread has cooled). Another way to check is with a digital thermometer\u2014when the temperature at the center of the loaf reaches 190\u00b0, the bread is done.<\/p>\n
How do you bake crusty bread in a Dutch oven?<\/h3>\n
A Dutch oven is a great choice for homemade bread baking. It traps steam inside to increase the loaf’s height and encourage its crackly crust. Use a large Dutch oven, 4-1\/2 quarts or bigger. Grease the bottom (or put in a square of parchment paper) and add a sprinkle of cornmeal. Put the lid on the Dutch oven for the first half of the baking time, and remove it for the second half.<\/p>\n
What do you eat with crusty bread?<\/h3>\n
This bread is delicious on its own, or with a heavy smear of butter, jam or honey. It’s also perfect for dunking into garlic confit<\/a>\u00a0or\u00a0your favorite tomato soup<\/a>. A fresh green salad makes a nice accompaniment. If you love a good sandwich\u2014like a chicken salad sandwich,<\/a> avocado BLT<\/a> or grilled cheese<\/a>\u2014you can hardly do better than to make one with your own, homemade crusty bread.<\/p>\n\n","protected":false},"excerpt":{"rendered":"Think you can’t make a bakery-quality loaf at home? This easy crusty bread recipe will prove that you absolutely can!<\/p>\n","protected":false},"author":7061,"featured_media":1976172,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,305616,305615,304173,304423,304328,304993,305487,306171,304515,303966,304988,304408,304368,303887,305669,305020,304348,304558,324623,304150,303883,304468,305028,305031],"categories-v2":[308500,310461,309438,310897,310890,309455,308821,308988,308984,308481,308940,310796,312036,308880,308495,308935,308813,308745,308478,310938,308960,309000,308910,309177,309434,308476,308875,308974,308975],"coauthors":[39567],"recommended_recipes":[{"post_title":"Homemade Graham Cracker Crust","post_link":"\/recipes\/homemade-graham-cracker-crust\/","post_image":"\/wp-content\/uploads\/2018\/01\/Homemade-Graham-Cracker-Crust_EXPS_TOHVP23_34178_MF_11_09_HomemadeGrahamCrackerCrust_1.jpg"},{"post_title":"Crusty French Loaf","post_link":"\/recipes\/crusty-french-loaf\/","post_image":"\/wp-content\/uploads\/2024\/09\/Crusty-French-Loaf_EXPS_TOHD24_15235_JackieAlpers_13.jpg"},{"post_title":"Thin Crust Pizza Dough","post_link":"\/recipes\/thin-crust-pizza-dough\/","post_image":"\/wp-content\/uploads\/2018\/01\/Thin-Crust-Pizza-Dough_EXPS_FT23_60691_ST_1102_2.jpg"},{"post_title":"Lemony Zucchini Bread","post_link":"\/recipes\/lemony-zucchini-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Lemony-Zucchini-Bread_EXPS_FT19_36661_F_0822_1.jpg"},{"post_title":"Domino's Cheesy Bread","post_link":"\/recipes\/copycat-dominos-cheesy-bread\/","post_image":"\/wp-content\/uploads\/2024\/02\/Copycat-Domino-s-Cheesy-Bread_EXPS_FT23_272073_ST_2_03_1.jpg"},{"post_title":"Crazy Crust Pizza","post_link":"\/recipes\/crazy-crust-pizza\/","post_image":"\/wp-content\/uploads\/2018\/01\/Crazy-Crust-Pizza_EXPS_GBBZ22_5892_B10_14_9b.jpg"},{"post_title":"Grilled Pizza Bread","post_link":"\/recipes\/grilled-pizza-bread\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps9691_UGG143377A01_23_4b_WEB.jpg"},{"post_title":"Country Crust Sourdough Bread","post_link":"\/recipes\/country-crust-sourdough-bread\/","post_image":"\/wp-content\/uploads\/2017\/10\/Country-Crust-Sourdough-Bread_EXPS_GHTJM17_15245_C01_11_6b-1.jpg"},{"post_title":"Cheese Crust Pizza","post_link":"\/recipes\/cheese-crust-pizza\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps33439_FF163882B01_14_4b.jpg"},{"post_title":"Cheesy Garlic Bread","post_link":"\/recipes\/cheesy-garlic-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps837_TH1602C33D.jpg"},{"post_title":"Crusty Rolls","post_link":"\/recipes\/crusty-rolls\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10999_RM10062C45D.jpg"},{"post_title":"Cheesy Italian Bread","post_link":"\/recipes\/cheesy-italian-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps7199_TH1713C35A-4.jpg"},{"post_title":"Crusty French Bread","post_link":"\/recipes\/crusty-french-bread\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps9867_CF2043921C05_14_4bC_WEB.jpg"},{"post_title":"Pizza Bread","post_link":"\/recipes\/pizza-bread\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Crusty Mini Loaves","post_link":"\/recipes\/crusty-mini-loaves\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19652_QC10254D33A1-3.jpg"},{"post_title":"Italian Pizza Bread","post_link":"\/recipes\/italian-pizza-bread\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Pizza with Wheat Crust","post_link":"\/recipes\/pizza-with-wheat-crust\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Herb-Crusted Bread","post_link":"\/recipes\/herb-crusted-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps17215_LT10225C49B.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Crusty-Homemade-Bread_EXPS_FT24_180460_JR_0308_1.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/crusty-homemade-bread\/","name":"Crusty Bread","datePublished":"2018-01-01","dateModified":"2024-09-06","prepTime":"PT20M","cookTime":"PT50M","totalTime":"PT01H10M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Crusty-Homemade-Bread_EXPS_FT24_180460_JR_0308_1.jpg","height":1200,"width":1200},"recipeCategory":"","description":"This easy crusty bread recipe proves that you absolutely can\u00a0make a bakery-quality loaf at home\u2014no kneading required. Once you've mastered the basic recipe, try variations with cheddar, herbs and more.","recipeIngredient":["1-1\/2 teaspoons active dry yeast","1-3\/4 cups warm water (110° to 115°)","3-1\/2 cups plus 1 tablespoon all-purpose flour, divided","2 teaspoons salt","1 tablespoon cornmeal or additional flour"],"recipeInstructions":[{"@type":"HowToStep","name":"Rehydrate the yeast","text":"In a large bowl, dissolve the yeast in warm water. Editor's Tip: If you have yeast at home that's been hanging around a while, test the yeast before using it in your bread. Stir some yeast into a cup of warm water with a little sugar added, and let it sit for 10 minutes. Yeast that's still alive will start to bubble and foam; if it doesn't, the yeast has died and should be thrown out.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Crusty-Homemade-Bread_FT24_180460_JR_0625_1-e1720111591245-700x467.jpg"},{"@type":"HowToStep","name":"Create a sticky dough","text":"Using a rubber spatula, stir in 3-1\/2 cups of flour and the salt to form a soft, sticky dough. Do not knead the dough. Cover the bowl and let the dough rise at room temperature for one hour.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Crusty-Homemade-Bread_FT24_180460_JR_0625_2-e1720111647660-700x467.jpg"},{"@type":"HowToStep","name":"Prepare the dough for the next rise","text":"Stir down the dough (it will be sticky). Turn it out onto a floured surface and with floured hands pat it into a 9-inch square. Fold the square into thirds, forming a 9x3-inch rectangle. Fold this rectangle into thirds, forming a 3-inch square. Place the dough square in a large greased bowl, turning it once to grease the top. Cover the dough and let it rise at room temperature until it has almost doubled in size, about 1 hour. Editor's Tip: A bench scraper is an invaluable bread making tool that makes it easy to handle sticky bread dough like this one. You can use it when making pie crusts and pastry dough, too.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Crusty-Bread_FT24_180460_JR_0625_8.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Chill the dough overnight","text":"Punch down the dough and repeat the folding process from Step 3. Return the dough to the greased bowl. Cover the bowl and refrigerate it overnight."},{"@type":"HowToStep","name":"Shape the dough","text":"Grease the bottom of a disposable foil roasting pan with sides that are at least 4 inches high. Dust the pan with cornmeal. Turn the dough out onto a floured work surface. Knead it gently six to eight times, then shape it into a 6-inch round loaf. Editor's Tip: A large Dutch oven works well in place of a disposable foil pan.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Crusty-Homemade-Bread_FT24_180460_JR_0625_4-e1720111734723-700x467.jpg"},{"@type":"HowToStep","name":"Give it a final rise","text":"Transfer the dough into the prepared pan and dust the top with the remaining 1 tablespoon of flour. Cover the pan and let the dough rise at room temperature until it has expanded to a 7-1\/2-inch loaf, about 1 hour and 15 minutes. Editor's Tip: Tuck the edges underneath to make a taut, smooth surface over the top of the round.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Crusty-Homemade-Bread_FT24_180460_JR_0625_5-e1720111792119-700x467.jpg"},{"@type":"HowToStep","name":"Bake the bread in two stages","text":"Move the oven rack to its lowest position and preheat the oven to 500\u00b0. Using a sharp knife or a lame, make a slash that's 1\/4 inch deep across the top of loaf. Cover the pan tightly with foil. Bake it for 25 minutes. Reduce the oven setting to 450\u00b0. Remove the foil, then bake the bread for another 25-30 minutes until it's deep golden brown. Remove the loaf from the oven and transfer it to a wire rack to cool. Let the loaf cool completely before slicing into it. Editor's Tip: Using a lame is a technique we picked up from the pros! This thin French razor blade is used to make decorative slashes in your loaf.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Crusty-Homemade-Bread_FT24_180460_JR_0308_2-e1720121210354-700x467.jpg"}],"recipeYield":"1 loaf (16 pieces)","author":[{"@type":"Person","name":"Nancy Mock"}],"nutrition":{"@type":"NutritionInformation","calories":" 105 calories","fatContent":"0 fat (0 saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"296mg sodium","carbohydrateContent":"22g carbohydrate (0 sugars","fiberContent":"1g fiber)","proteinContent":"3g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6829267,"reviewCount":82,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Crusty Homemade Bread","description":"We love that fresh baked bread smell (and taste )","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/APAcHqGs\/poster.jpg?width=720"],"uploadDate":"2020-09-5 10:39:08","duration":"P0DT0H2M8S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/APAcHqGs-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-05-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedFries"},"reviewBody":"This recipe is a big winner in our household! I've made it so many times, I've lost count. Would love to share a photo of a double loaf batch made this evening.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Annette744"},"reviewBody":"I've made this several times and it's delicious! I just put it on a sheet pan covered in non-stick foil and shaped the dough more oblong. I went exactly by the directions every time. For some reason, the last 2 loaves I've made just spread out during the final rise instead of rising higher. It had been rainy so with the 2nd loaf decided to add a little more flour to it as I was shaping\/kneading. Still happened. Anybody have any suggestions? What size loaf pan would work for this, maybe I should try that?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-10-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Julie030"},"reviewBody":"I made this gluten free and it's amazing! The best gluten free bread I have ever made or tried. Crusty on the outside, tender and slightly chewy and light on the inside. NOT dense hockey pucks like most other GF bread recipes I've made. I made this with the sharp cheddar cheese and can't wait to try other variations. Also note, I made with gluten free bread flour and not just any GF flour. Perfect recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-07-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBox"},"reviewBody":"I just made the dough with exact measurements and mine is pretty dry. Nothing like the video or description. We will see. Going to give three stars as recipe is not resulting in described results so far. Hate to think I am wasting my time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Tina1441"},"reviewBody":"
The flavor and texture of this was just wonderful and went so well with potato soup. However, the bottom got scorched. I would like to make this again, but not sure what to do differently. The last phase of cooking I already had shortened to 20 minutes. The bread was perfectly done other than that.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-08-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePizza"},"reviewBody":"There's nothing better than warm, crusty bread.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-02-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jen338"},"reviewBody":"
We love this recipe. Comes out amazing every time we make it and we make it a lot! Has anyone ever tried to make crusty rolls from this recipe? If so, would love to know cooking times and any othe tweaks needed. Thanks!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-02-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"TOH3"},"reviewBody":"
Looking to try your hand at a crusty, artisan-style bread? Look no further than this beginner-friendly loaf! This recipe takes a little planning but the time is almost completely hands-off and it's definitely worth the wait. The long rest in the fridge results in a very flavorful loaf of bread. And baking in the foil pan makes for a crispy crust.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-09-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BluePin"},"reviewBody":"
sooooo gooood! 4th time making this recipe and it never fails<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-05-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Annette744"},"reviewBody":"
This is a delicious, easy, almost fool proof recipe! That stint in the fridge seems to make all the difference! Has anybody tried leaving the dough in the fridge longer than over night? I mixed up the dough today and had a change of plans so would prefer to bake it day after tomorrow rather than tomorrow but not sure if that will ruin it. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePumpkin"},"reviewBody":"This is the best bread recipe I have ever found. I did not leave it in the fridge overnight. It was quick and easy. My family loved it. Paired with potato leek soup .","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanHelmet"},"reviewBody":"This is an excellent recipe. I have made it several times, and it always turns out good. However, I\u2019d like to add two things to the conversation. First, the dough is always really wet when I make it, so I reduced the water by a quarter cup. This works really well for me. Second, and this is the important part, instead of using a pan and aluminum foil, I bought two aluminum foil roasting pans at the grocery store. You know, the cheap ones that come in different sizes. I put the dough in one and cover it with the other. It comes out beautifully. And as an added bonus, they are reusable. LOVE IT!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldTooth"},"reviewBody":"This bread is AMAZING! I made the recipe as is. It was super easy and unbelievably tasty. Crunchy on the outside and super soft on the inside. It didn\u2019t even make it to dinner \u2026 my husband and son finished it in no time. Next time I will try adding some herbs.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanCloud"},"reviewBody":"Perfect! The high side disposable aluminum pan is ideal to seal for initial bake temperature. Just because they are labeled disposable, wash and reuse- little effort required and even more environmentally friendly than recycling.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleButterfly"},"reviewBody":"This bread is SO GOOD! I made the dough a few days ago, and stuck it in the fridge. Just remembered it today. I didn\u2019t cover it properly so the top layer was sort of dry. I peeled that off. Then I sprinkled a bunch of cheddar cheese into the dough, and re-folded a few times. I used two of those aluminum pans, one and half half of the other, so I didn\u2019t have to cover it with foil. Other than that I followed the instructions exactly. It came out SO great! Beautiful golden brown crust, crunchy on the outside, soft and chewy on the inside. Incredible! Way tastier than what you get at the grocery store. I have used the New York Times recipe for incredibly easy crusty bread, but I think all these rises and resting of the dough here really helps with the flavor, airiness, and crunch. Highly recommended!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldClover"},"reviewBody":"FANTASTIC BREAD!!! I have made this a dozen times already and it is FOR SURE a keeper! Very easy, just takes a little planning for the rise time. I use instant yeast, add it to the flour with salt, then add the water. The reusable foil roasting pan (great idea!) is stored in my oven when not in use. My husband eats a loaf a week! The crust is awesome and the inside is delicious. It's a beautiful looking bread too. Started making this during the pandemic instead of running to the store every week for fresh bread. I will continue making this forever! And, I only messed up once, by forgetting to cover the bread with foil the first 25 mins. I knew something wasn't right and after 18 mins. I added the foil, turned the oven down to 450 deg and baked for only 15 mins. more. It wasn't burned but wasn't far from it! The inside was a little denser than if I'd cooked it correctly. It was an interesting screw up LOL. Was good and we enjoyed it. This bread is so good in our opinion it doesn't need any herbs. One tip: it slices much easier when it's completely cooled. Thank you for sharing this recipe, and if anyone has a great recipe like this for crock pot cooking I'd love to have it. Come summer I don't use my oven often so would like an alternate. Happy New Year! You HAVE to try this bread!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-01-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveCone"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedApple"},"reviewBody":"Have made this twice - Love it so much and have shared it too.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-06-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBee"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-11-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanRaindrop"},"reviewBody":"Ok, so this isn't a terrible recipe, but it is impossible to follow the instructions. When I measured the ingredients and mixed them together as instructed, what it made could not really be described as dough. It was way too sticky to knead, and every time I tried, the whole thing got stuck to my hands, no matter how much flour I used. And when I tried to cut it as instructed in step 5, it was way too sticky to allow the knife to slide in, so it just dragged the dough to the side of the pan. Also, the dough never rose, during any of these steps. When I put it in the pan to bake, it spread out over the entire bottom of the pan, since it was too wet to form into anything resembling a loaf, so I ended up with more of a thin cake-shaped loaf the size of the pan. The bread itself is actually quite tasty, very soft and yummy, but since I followed the instructions to a T (as much as I was able) and sprinkled corn meal under the dough instead of using cooking spray as I should have, the whole thing was practically glued to the pan when it came out of the oven. It took me 20 minutes to saw through it to get it off the pan, and I broke my best metal turner trying to do it. I will make this recipe again, but I will definitely be modifying it first.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"title":"Crusty Homemade Bread","description":"We love that fresh baked bread smell (and taste )","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2018\/06\/APAcHqGs-Uot7Fvi8.mp4","duration":"128.00","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2018\/06\/poster-175.jpg","advertising":true,"jw_id":"APAcHqGs","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/APAcHqGs-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/APAcHqGs\/poster.jpg?width=720","jw_publish_date":"06\/12\/2018"},"rms_legacy_id":"180460","romance_copy_dek":"This easy crusty bread recipe proves that you absolutely can\u00a0make a bakery-quality loaf at home\u2014no kneading required. Once you've mastered the basic recipe, try variations with cheddar, herbs and more.","enhanced_recipe_title":"Crusty Bread","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons active dry yeast","IngredientText":"1-1\/2 teaspoons active dry yeast"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-3\/4 cups warm water (110° to 115°)","IngredientText":"1-3\/4 cups warm water (110° to 115°)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3-1\/2 cups plus 1 tablespoon all-purpose flour, divided","IngredientText":"3-1\/2 cups plus 1 tablespoon all-purpose flour, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons salt","IngredientText":"2 teaspoons salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon cornmeal or additional flour","IngredientText":"1 tablespoon cornmeal or additional flour"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Crusty-Homemade-Bread_EXPS_FT24_180460_JR_0308_1.jpg","RecipeId":180460,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Crusty Bread Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"28442\" ol-id=\"T073NWQ\"]","RecipeAttachmentFileName":"Crusty-Homemade-Bread_EXPS_FT24_180460_JR_0308_1.jpg","ContributorId":null,"Firstname":"Megumi","Lastname":"Garcia","City":"Milwaukee","StateDescription":"Wisconsin","IsCommunityCook":false,"TimeCallout":"Prep: 20 min. + chilling Bake: 50 min.","MinimumServingQuantity":16,"MaximumServingQuantity":16,"Yield":"1 loaf (16 pieces).","DigitalTitle":"Crusty Bread","SubmittedTitle":"Crusty No-Knead Homemade Bread","RecipeTypeId":1,"AverageRating":4.68,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT24_180460_JR_0308_2.jpg","PreparationTimeInMinutes":20,"CookTimeInMinutes":50,"TotalTimeInMinutes":70,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Crusty Homemade Bread","OriginalSourceProject":"Crusty Homemade Bread","ContestPlacement":"","Trailer":"
Crusty Homemade Bread Tips<\/h2> \r\n\r\nWhy do bakers put flour on top of bread?<\/h3> \r\nBakers dust the tops of bread loaves with flour before scoring to give the bread a rustic appearance. \r\n\r\nWhy does steam make bread crusty?<\/h3> \r\nOnce steam hits the outer layer (crust), the starches on the surface gelatinize. When mixed with the oven's heat, this causes the outer layer to harden and give it that crackly consistency. \r\n\r\nWhat do you eat with crusty bread?<\/h3> \r\nThis bread is so delicious on its own with a heavy smear of butter, jam or honey. But it\u2019s also perfect for dunking in your favorite sauce or soup (like <\/a>creamy white chili) or marinara sauce<\/a>. A fresh green salad<\/a> is also a nice accompaniment. \r\n\r\nHow can you tell when bread is finished baking?<\/h3> \r\nThe traditional method to test the doneness of bread is to tap on the bottom of the loaf and listen for a hollow thump. But if you are unsure, double-check the internal temperature of the loaf; it should be 200\u00b0 to 210\u00b0. Don't have a foil pan for baking? A Dutch oven works great as well, but you should halve the recipe.\r\n\r\nWhat temperature should you proof yeast at?<\/h3> \r\nTo proof yeast<\/a>, it should be proved and dissolved in warm water with a temperature between 110-115\u00b0. \r\n\r\nWhat variations could you make of this crusty bread recipe?<\/h3>\r\nYou can make cheddar cheese, rustic cranberry and orange or garlic and oregano variations. After refrigerating dough overnight, knead in 4 ounces diced sharp cheddar cheese, 1 cup dried cranberries and 4 teaspoons grated orange peel or 1\/2 cup liquified garlic (to liquify, just add 1\/4 cup 2% milk, microwave on high for 45 seconds and discard milk) and 2 tablespoons minced fresh oregano before shaping.","Metadescription":null,"DigitalHeadnotes":"Crackling homemade bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. \u2014Megumi Garcia, Milwaukee, Wisconsin ","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large bowl, dissolve yeast in warm water. Using a rubber spatula, stir in 3-1\/2 cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour.","SequenceNo":1},{"Direction":" Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and let rise at room temperature until almost doubled, about 1 hour.","SequenceNo":2},{"Direction":" Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight.","SequenceNo":3},{"Direction":" Grease the bottom of a disposable foil roasting pan with sides at least 4 in. high; dust pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to 7-1\/2 in. long, about 1-1\/4 hours. ","SequenceNo":4},{"Direction":" Preheat oven to 500\u00b0. Using a sharp knife, make a 1\/4-in.-deep slash across top of dough. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes.","SequenceNo":5},{"Direction":" Reduce oven setting to 450\u00b0. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.","SequenceNo":6}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[{"Name":"Cooking Style","ID":0},{"Name":"Baking Recipes","ID":111650},{"Name":"Bread Baking","ID":111685}],"Course":[{"Name":"Course","ID":0},{"Name":"Bread Recipes","ID":94254},{"Name":"Vegetarian Bread Recipes","ID":95174},{"Name":"Vegetarian Recipes","ID":94306},{"Name":"Yeast Bread Recipes","ID":94458}],"Cuisine":[],"HealthyEating":[],"HolidaysAndCelebrations":[{"Name":"Holiday & Celebration Recipes","ID":0},{"Name":"Christmas Recipes","ID":104190},{"Name":"Gift Recipes","ID":104222}],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Grains","ID":102013}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"All Taste Recipes Magazine Recipes","ID":107457},{"Name":"Taste Recipes Magazine Recipes","ID":107265},{"Name":"Taste Recipes Magazine Vegetarian Recipes","ID":107513}],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Make-Ahead","ID":304348},{"Name":"Dishes & Beverages","ID":305487},{"Name":"Bread Recipes","ID":305616},{"Name":"Breads, Rolls & Pastries","ID":305615},{"Name":"Edible Gifts","ID":306171},{"Name":"Loaf","ID":305669},{"Name":"Gear","ID":303966},{"Name":"Bakeware","ID":303971},{"Name":"Health & Wellness","ID":304988},{"Name":"Dairy-Free","ID":304993},{"Name":"Low-Fat","ID":305020},{"Name":"Vegan","ID":305028},{"Name":"Vegetarian","ID":305031},{"Name":"Holidays & Events","ID":304368},{"Name":"Christmas","ID":304423},{"Name":"Events & Gatherings","ID":304515},{"Name":"Holidays","ID":304408},{"Name":"Potluck","ID":304558},{"Name":"Thanksgiving","ID":304468},{"Name":"Techniques","ID":304150},{"Name":"Baking Breads & Desserts","ID":304158},{"Name":"Chilling","ID":304173},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":10,"NutritionalAnalyisParagraph":"1 piece (calculated without add-ins): 105 calories, 0 fat (0 saturated fat), 0 cholesterol, 296mg sodium, 22g carbohydrate (0 sugars, 1g fiber), 3g protein.","NoOfRatings":82,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Crusty-Homemade-Bread_EXPS_FT24_180460_JR_0308_1.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Crusty-Homemade-Bread_EXPS_FT24_180460_JR_0308_1.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Variations","TipTitle":"","TipText":"For Cheddar Cheese Bread:<\/b> Prepare dough as directed. After refrigerating dough overnight, knead in 4 ounces diced sharp cheddar cheese before shaping. For Rustic Cranberry & Orange Bread:<\/b> 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:<\/b> 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."},{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"","TipText":"Crusty Homemade Bread Tips<\/h2> Why do bakers put flour on top of bread?<\/h3> Bakers dust the tops of bread loaves with flour before scoring to give the bread a rustic appearance. Why does steam make bread crusty?<\/h3> Once steam hits the outer layer (crust), the starches on the surface gelatinize. When mixed with the oven's heat, this causes the outer layer to harden and give it that crackly consistency. What do you eat with crusty bread?<\/h3> This bread is so delicious on its own with a heavy smear of butter, jam or honey. But it\u2019s also perfect for dunking in your favorite sauce or soup (like <\/a>creamy white chili) or marinara sauce<\/a>. A fresh green salad<\/a> is also a nice accompaniment. How can you tell when bread is finished baking?<\/h3> The traditional method to test the doneness of bread is to tap on the bottom of the loaf and listen for a hollow thump. But if you are unsure, double-check the internal temperature of the loaf; it should be 200\u00b0 to 210\u00b0. Don't have a foil pan for baking? A Dutch oven works great as well, but you should halve the recipe. What temperature should you proof yeast at?<\/h3> To proof yeast<\/a>, it should be proved and dissolved in warm water with a temperature between 110-115\u00b0. What variations could you make of this crusty bread recipe?<\/h3> You can make cheddar cheese, rustic cranberry and orange or garlic and oregano variations. After refrigerating dough overnight, knead in 4 ounces diced sharp cheddar cheese, 1 cup dried cranberries and 4 teaspoons grated orange peel or 1\/2 cup liquified garlic (to liquify, just add 1\/4 cup 2% milk, microwave on high for 45 seconds and discard milk) and 2 tablespoons minced fresh oregano before shaping."}]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":51254,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes & Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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\/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Crusty Bread Recipe: How to Make It","description":"Our homemade crusty bread recipe makes it easy to create a gorgeous loaf that requires barely any kneading.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/recipes\/crusty-homemade-bread\/","og_locale":"en_US","og_type":"article","og_title":"Crusty Bread","og_description":"Our homemade crusty bread recipe makes it easy to create a gorgeous loaf that requires barely any kneading.","og_url":"https:\/\/www.tasteofhome.com\/recipes\/crusty-homemade-bread\/","og_site_name":"Taste 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Directions<\/h2>\nStep 1: Rehydrate the yeast<\/h3>\n
In a large bowl, dissolve the yeast in warm water.<\/p>\n Editor’s Tip: <\/em>If you have yeast at home that’s been hanging around a while, test the yeast<\/a> before using it in your bread. Stir some yeast into a cup of warm water with a little sugar added, and let it sit for 10 minutes. Yeast that’s still alive will start to bubble and foam; if it doesn’t, the yeast has died and should be thrown out.<\/p>\n Using a rubber spatula, stir in 3-1\/2 cups of flour and the salt to form a soft, sticky dough. Do not knead the dough.<\/p>\n Cover the bowl and let the dough rise at room temperature for one hour.<\/p>\n Stir down the dough (it will be sticky). Turn it out onto a floured surface and with floured hands pat it into a 9-inch square. Fold the square into thirds, forming a 9×3-inch rectangle. Fold this rectangle into thirds, forming a 3-inch square. Place the dough square in a large greased bowl, turning it once to grease the top. Cover the dough and let it rise at room temperature until it has almost doubled in size, about 1 hour.<\/p>\n Editor’s Tip:<\/em>\u00a0A bench scraper<\/a> is an invaluable bread making tool<\/a> that makes it easy to handle sticky bread dough like this one. You can use it when making pie crusts and pastry dough, too.<\/p>\n Punch down the dough and repeat the folding process from Step 3. Return the dough to the greased bowl. Cover the bowl and refrigerate it overnight.<\/p>\n Grease the bottom of a disposable foil roasting pan with sides that are at least 4 inches high. Dust the pan with cornmeal. Turn the dough out onto a floured work surface. Knead it gently six to eight times, then shape it into a 6-inch round loaf.<\/p>\n Editor’s Tip:<\/em> A large Dutch oven<\/a> works well in place of a disposable foil pan.<\/p>\n Transfer the dough into the prepared pan and dust the top with the remaining 1 tablespoon of flour. Cover the pan and let the dough rise at room temperature until it has expanded to a 7-1\/2-inch loaf, about 1 hour and 15 minutes.<\/p>\n Editor’s Tip:<\/em> Tuck the edges underneath to make a taut, smooth surface over the top of the round.<\/p>\n Move the oven rack to its lowest position and preheat the oven to 500\u00b0. Using a sharp knife or a lame, make a slash that’s 1\/4 inch deep across the top of loaf. Cover the pan tightly with foil. Bake it for 25 minutes.<\/p>\n Reduce the oven setting to 450\u00b0. Remove the foil, then bake the bread for another 25-30 minutes\u00a0until it’s deep golden brown. Remove the loaf from the oven and transfer it to a wire rack to cool.\u00a0Let the loaf cool completely before slicing into it.<\/p>\n Editor’s Tip:<\/em>\u00a0Using a lame<\/a> is a technique we picked up from the pros! This thin French razor blade is used to make decorative slashes in your loaf.<\/p>\n To prevent your bread from getting stale, store the cooled loaf in an airtight container or a tightly sealed bread storage bag. You can store the bread this way at room temperature for three to five days. During hot and humid weather, it may be necessary to store your bread, tightly wrapped, in the fridge to prevent mold growth. This is not recommended, however, since the crust will soften up and the bread will dry out. To give it some crisp again, put the uncovered loaf on a baking sheet in a 350\u00b0 oven for 5 to 10 minutes.<\/p>\n Yes, you can freeze homemade crusty bread. Wrap the cooled loaf in a freezer-proof bag or two layers of bread storage bags with the air pressed out. Store it in the freezer for up to three months. Let the bread thaw, still wrapped, in the fridge. You can also slice the loaf before wrapping and freezing it; this way, it’s easy to grab a slice or two at a time to put into the toaster.<\/p>\n The water used to dissolve and activate the yeast should be in the range of 110\u00b0 to 115\u00b0. Monitoring the water temperature is important because too-hot water can kill the yeast and prevent the bread from rising. If you don’t have a thermometer, hold your hand under hot water running from the kitchen tap. When it feels hot, but you can still comfortably keep your hand under it, the water should be in the 110\u00b0 to 115\u00b0 range. If you have to pull your hand away, the water is too hot.<\/p>\n There are several reasons why your bread dough may not be rising. It could be that the yeast is too old and has failed to activate, which is why it’s smart to test your yeast before starting. It could also be that there’s not enough moisture in the environment, which means the surface of the bread won’t expand as nicely. Combat this by using a lidded container or by covering the bowl with storage wrap instead of a dish towel.<\/p>\n If your dough still isn’t rising, it may be the temperature of your kitchen. The ideal temperature for bread to rise is around 75\u00b0. A proofing box or an oven with a proofing setting can help with this. Here are a few other options:<\/p>\n Above all, be patient and give your dough all the time it needs to fully rise; it develops the best flavor this way. Resist the temptation to speed the process with excess heat, which can lead to overproofing and sunken loaves.<\/p>\n It’s important to remember that because this is a yeast bread with barely any kneading, the dough should<\/em> be wet and sticky. In other\u00a0bread recipes<\/a>, kneading creates the network of gluten that gives bread its structure; in recipes like this, gluten forms very slowly during the long rising times. For this to succeed, the dough needs a lot of moisture. To make the sticky dough easier to handle, dust the work surface and your hands with flour. A bench scraper also makes it much easier to pick up and move sticky dough.<\/p>\n If you see that your crusty bread is getting very brown on top before it’s finished baking, drape a piece of foil over the top to protect it. The bread is done once it sounds hollow when tapped on the bottom with your knuckles (though you likely will only be able to test this once the bread has cooled). Another way to check is with a digital thermometer\u2014when the temperature at the center of the loaf reaches 190\u00b0, the bread is done.<\/p>\n A Dutch oven is a great choice for homemade bread baking. It traps steam inside to increase the loaf’s height and encourage its crackly crust. Use a large Dutch oven, 4-1\/2 quarts or bigger. Grease the bottom (or put in a square of parchment paper) and add a sprinkle of cornmeal. Put the lid on the Dutch oven for the first half of the baking time, and remove it for the second half.<\/p>\n This bread is delicious on its own, or with a heavy smear of butter, jam or honey. It’s also perfect for dunking into garlic confit<\/a>\u00a0or\u00a0your favorite tomato soup<\/a>. A fresh green salad makes a nice accompaniment. If you love a good sandwich\u2014like a chicken salad sandwich,<\/a> avocado BLT<\/a> or grilled cheese<\/a>\u2014you can hardly do better than to make one with your own, homemade crusty bread.<\/p>\n\n","protected":false},"excerpt":{"rendered":" Think you can’t make a bakery-quality loaf at home? This easy crusty bread recipe will prove that you absolutely can!<\/p>\n","protected":false},"author":7061,"featured_media":1976172,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,305616,305615,304173,304423,304328,304993,305487,306171,304515,303966,304988,304408,304368,303887,305669,305020,304348,304558,324623,304150,303883,304468,305028,305031],"categories-v2":[308500,310461,309438,310897,310890,309455,308821,308988,308984,308481,308940,310796,312036,308880,308495,308935,308813,308745,308478,310938,308960,309000,308910,309177,309434,308476,308875,308974,308975],"coauthors":[39567],"recommended_recipes":[{"post_title":"Homemade Graham Cracker Crust","post_link":"\/recipes\/homemade-graham-cracker-crust\/","post_image":"\/wp-content\/uploads\/2018\/01\/Homemade-Graham-Cracker-Crust_EXPS_TOHVP23_34178_MF_11_09_HomemadeGrahamCrackerCrust_1.jpg"},{"post_title":"Crusty French 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French Bread","post_link":"\/recipes\/crusty-french-bread\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps9867_CF2043921C05_14_4bC_WEB.jpg"},{"post_title":"Pizza Bread","post_link":"\/recipes\/pizza-bread\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Crusty Mini Loaves","post_link":"\/recipes\/crusty-mini-loaves\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps19652_QC10254D33A1-3.jpg"},{"post_title":"Italian Pizza Bread","post_link":"\/recipes\/italian-pizza-bread\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Pizza with Wheat Crust","post_link":"\/recipes\/pizza-with-wheat-crust\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Herb-Crusted 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Bread","datePublished":"2018-01-01","dateModified":"2024-09-06","prepTime":"PT20M","cookTime":"PT50M","totalTime":"PT01H10M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Crusty-Homemade-Bread_EXPS_FT24_180460_JR_0308_1.jpg","height":1200,"width":1200},"recipeCategory":"","description":"This easy crusty bread recipe proves that you absolutely can\u00a0make a bakery-quality loaf at home\u2014no kneading required. Once you've mastered the basic recipe, try variations with cheddar, herbs and more.","recipeIngredient":["1-1\/2 teaspoons active dry yeast","1-3\/4 cups warm water (110° to 115°)","3-1\/2 cups plus 1 tablespoon all-purpose flour, divided","2 teaspoons salt","1 tablespoon cornmeal or additional flour"],"recipeInstructions":[{"@type":"HowToStep","name":"Rehydrate the yeast","text":"In a large bowl, dissolve the yeast in warm water. Editor's Tip: If you have yeast at home that's been hanging around a while, test the yeast before using it in your bread. Stir some yeast into a cup of warm water with a little sugar added, and let it sit for 10 minutes. Yeast that's still alive will start to bubble and foam; if it doesn't, the yeast has died and should be thrown out.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Crusty-Homemade-Bread_FT24_180460_JR_0625_1-e1720111591245-700x467.jpg"},{"@type":"HowToStep","name":"Create a sticky dough","text":"Using a rubber spatula, stir in 3-1\/2 cups of flour and the salt to form a soft, sticky dough. Do not knead the dough. Cover the bowl and let the dough rise at room temperature for one hour.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Crusty-Homemade-Bread_FT24_180460_JR_0625_2-e1720111647660-700x467.jpg"},{"@type":"HowToStep","name":"Prepare the dough for the next rise","text":"Stir down the dough (it will be sticky). Turn it out onto a floured surface and with floured hands pat it into a 9-inch square. Fold the square into thirds, forming a 9x3-inch rectangle. Fold this rectangle into thirds, forming a 3-inch square. Place the dough square in a large greased bowl, turning it once to grease the top. Cover the dough and let it rise at room temperature until it has almost doubled in size, about 1 hour. Editor's Tip: A bench scraper is an invaluable bread making tool that makes it easy to handle sticky bread dough like this one. You can use it when making pie crusts and pastry dough, too.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Crusty-Bread_FT24_180460_JR_0625_8.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Chill the dough overnight","text":"Punch down the dough and repeat the folding process from Step 3. Return the dough to the greased bowl. Cover the bowl and refrigerate it overnight."},{"@type":"HowToStep","name":"Shape the dough","text":"Grease the bottom of a disposable foil roasting pan with sides that are at least 4 inches high. Dust the pan with cornmeal. Turn the dough out onto a floured work surface. Knead it gently six to eight times, then shape it into a 6-inch round loaf. Editor's Tip: A large Dutch oven works well in place of a disposable foil pan.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Crusty-Homemade-Bread_FT24_180460_JR_0625_4-e1720111734723-700x467.jpg"},{"@type":"HowToStep","name":"Give it a final rise","text":"Transfer the dough into the prepared pan and dust the top with the remaining 1 tablespoon of flour. Cover the pan and let the dough rise at room temperature until it has expanded to a 7-1\/2-inch loaf, about 1 hour and 15 minutes. Editor's Tip: Tuck the edges underneath to make a taut, smooth surface over the top of the round.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/05\/Crusty-Homemade-Bread_FT24_180460_JR_0625_5-e1720111792119-700x467.jpg"},{"@type":"HowToStep","name":"Bake the bread in two stages","text":"Move the oven rack to its lowest position and preheat the oven to 500\u00b0. Using a sharp knife or a lame, make a slash that's 1\/4 inch deep across the top of loaf. Cover the pan tightly with foil. Bake it for 25 minutes. Reduce the oven setting to 450\u00b0. Remove the foil, then bake the bread for another 25-30 minutes until it's deep golden brown. Remove the loaf from the oven and transfer it to a wire rack to cool. Let the loaf cool completely before slicing into it. Editor's Tip: Using a lame is a technique we picked up from the pros! This thin French razor blade is used to make decorative slashes in your loaf.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/03\/Crusty-Homemade-Bread_FT24_180460_JR_0308_2-e1720121210354-700x467.jpg"}],"recipeYield":"1 loaf (16 pieces)","author":[{"@type":"Person","name":"Nancy Mock"}],"nutrition":{"@type":"NutritionInformation","calories":" 105 calories","fatContent":"0 fat (0 saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"296mg sodium","carbohydrateContent":"22g carbohydrate (0 sugars","fiberContent":"1g fiber)","proteinContent":"3g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6829267,"reviewCount":82,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Crusty Homemade Bread","description":"We love that fresh baked bread smell (and taste )","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/APAcHqGs\/poster.jpg?width=720"],"uploadDate":"2020-09-5 10:39:08","duration":"P0DT0H2M8S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/APAcHqGs-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-05-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedFries"},"reviewBody":"This recipe is a big winner in our household! I've made it so many times, I've lost count. Would love to share a photo of a double loaf batch made this evening.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Annette744"},"reviewBody":"I've made this several times and it's delicious! I just put it on a sheet pan covered in non-stick foil and shaped the dough more oblong. I went exactly by the directions every time. For some reason, the last 2 loaves I've made just spread out during the final rise instead of rising higher. It had been rainy so with the 2nd loaf decided to add a little more flour to it as I was shaping\/kneading. Still happened. Anybody have any suggestions? What size loaf pan would work for this, maybe I should try that?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-10-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Julie030"},"reviewBody":"I made this gluten free and it's amazing! The best gluten free bread I have ever made or tried. Crusty on the outside, tender and slightly chewy and light on the inside. NOT dense hockey pucks like most other GF bread recipes I've made. I made this with the sharp cheddar cheese and can't wait to try other variations. Also note, I made with gluten free bread flour and not just any GF flour. Perfect recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-07-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveBox"},"reviewBody":"I just made the dough with exact measurements and mine is pretty dry. Nothing like the video or description. We will see. Going to give three stars as recipe is not resulting in described results so far. Hate to think I am wasting my time.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Tina1441"},"reviewBody":" The flavor and texture of this was just wonderful and went so well with potato soup. However, the bottom got scorched. I would like to make this again, but not sure what to do differently. The last phase of cooking I already had shortened to 20 minutes. The bread was perfectly done other than that.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-08-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePizza"},"reviewBody":"There's nothing better than warm, crusty bread.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-02-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jen338"},"reviewBody":" We love this recipe. Comes out amazing every time we make it and we make it a lot! Has anyone ever tried to make crusty rolls from this recipe? If so, would love to know cooking times and any othe tweaks needed. Thanks!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-02-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"TOH3"},"reviewBody":" Looking to try your hand at a crusty, artisan-style bread? Look no further than this beginner-friendly loaf! This recipe takes a little planning but the time is almost completely hands-off and it's definitely worth the wait. The long rest in the fridge results in a very flavorful loaf of bread. And baking in the foil pan makes for a crispy crust.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-09-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BluePin"},"reviewBody":" sooooo gooood! 4th time making this recipe and it never fails<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-05-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Annette744"},"reviewBody":" This is a delicious, easy, almost fool proof recipe! That stint in the fridge seems to make all the difference! Has anybody tried leaving the dough in the fridge longer than over night? I mixed up the dough today and had a change of plans so would prefer to bake it day after tomorrow rather than tomorrow but not sure if that will ruin it. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePumpkin"},"reviewBody":"This is the best bread recipe I have ever found. I did not leave it in the fridge overnight. It was quick and easy. My family loved it. Paired with potato leek soup .","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanHelmet"},"reviewBody":"This is an excellent recipe. I have made it several times, and it always turns out good. However, I\u2019d like to add two things to the conversation. First, the dough is always really wet when I make it, so I reduced the water by a quarter cup. This works really well for me. Second, and this is the important part, instead of using a pan and aluminum foil, I bought two aluminum foil roasting pans at the grocery store. You know, the cheap ones that come in different sizes. I put the dough in one and cover it with the other. It comes out beautifully. And as an added bonus, they are reusable. LOVE IT!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldTooth"},"reviewBody":"This bread is AMAZING! I made the recipe as is. It was super easy and unbelievably tasty. Crunchy on the outside and super soft on the inside. It didn\u2019t even make it to dinner \u2026 my husband and son finished it in no time. Next time I will try adding some herbs.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanCloud"},"reviewBody":"Perfect! The high side disposable aluminum pan is ideal to seal for initial bake temperature. Just because they are labeled disposable, wash and reuse- little effort required and even more environmentally friendly than recycling.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleButterfly"},"reviewBody":"This bread is SO GOOD! I made the dough a few days ago, and stuck it in the fridge. Just remembered it today. I didn\u2019t cover it properly so the top layer was sort of dry. I peeled that off. Then I sprinkled a bunch of cheddar cheese into the dough, and re-folded a few times. I used two of those aluminum pans, one and half half of the other, so I didn\u2019t have to cover it with foil. Other than that I followed the instructions exactly. It came out SO great! Beautiful golden brown crust, crunchy on the outside, soft and chewy on the inside. Incredible! Way tastier than what you get at the grocery store. I have used the New York Times recipe for incredibly easy crusty bread, but I think all these rises and resting of the dough here really helps with the flavor, airiness, and crunch. Highly recommended!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldClover"},"reviewBody":"FANTASTIC BREAD!!! I have made this a dozen times already and it is FOR SURE a keeper! Very easy, just takes a little planning for the rise time. I use instant yeast, add it to the flour with salt, then add the water. The reusable foil roasting pan (great idea!) is stored in my oven when not in use. My husband eats a loaf a week! The crust is awesome and the inside is delicious. It's a beautiful looking bread too. Started making this during the pandemic instead of running to the store every week for fresh bread. I will continue making this forever! And, I only messed up once, by forgetting to cover the bread with foil the first 25 mins. I knew something wasn't right and after 18 mins. I added the foil, turned the oven down to 450 deg and baked for only 15 mins. more. It wasn't burned but wasn't far from it! The inside was a little denser than if I'd cooked it correctly. It was an interesting screw up LOL. Was good and we enjoyed it. This bread is so good in our opinion it doesn't need any herbs. One tip: it slices much easier when it's completely cooled. Thank you for sharing this recipe, and if anyone has a great recipe like this for crock pot cooking I'd love to have it. Come summer I don't use my oven often so would like an alternate. Happy New Year! You HAVE to try this bread!!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-01-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveCone"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedApple"},"reviewBody":"Have made this twice - Love it so much and have shared it too.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-06-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBee"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-11-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanRaindrop"},"reviewBody":"Ok, so this isn't a terrible recipe, but it is impossible to follow the instructions. When I measured the ingredients and mixed them together as instructed, what it made could not really be described as dough. It was way too sticky to knead, and every time I tried, the whole thing got stuck to my hands, no matter how much flour I used. And when I tried to cut it as instructed in step 5, it was way too sticky to allow the knife to slide in, so it just dragged the dough to the side of the pan. Also, the dough never rose, during any of these steps. When I put it in the pan to bake, it spread out over the entire bottom of the pan, since it was too wet to form into anything resembling a loaf, so I ended up with more of a thin cake-shaped loaf the size of the pan. The bread itself is actually quite tasty, very soft and yummy, but since I followed the instructions to a T (as much as I was able) and sprinkled corn meal under the dough instead of using cooking spray as I should have, the whole thing was practically glued to the pan when it came out of the oven. It took me 20 minutes to saw through it to get it off the pan, and I broke my best metal turner trying to do it. I will make this recipe again, but I will definitely be modifying it first.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"title":"Crusty Homemade Bread","description":"We love that fresh baked bread smell (and taste )","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2018\/06\/APAcHqGs-Uot7Fvi8.mp4","duration":"128.00","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2018\/06\/poster-175.jpg","advertising":true,"jw_id":"APAcHqGs","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/APAcHqGs-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/APAcHqGs\/poster.jpg?width=720","jw_publish_date":"06\/12\/2018"},"rms_legacy_id":"180460","romance_copy_dek":"This easy crusty bread recipe proves that you absolutely can\u00a0make a bakery-quality loaf at home\u2014no kneading required. Once you've mastered the basic recipe, try variations with cheddar, herbs and more.","enhanced_recipe_title":"Crusty Bread","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons active dry yeast","IngredientText":"1-1\/2 teaspoons active dry yeast"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-3\/4 cups warm water (110° to 115°)","IngredientText":"1-3\/4 cups warm water (110° to 115°)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3-1\/2 cups plus 1 tablespoon all-purpose flour, divided","IngredientText":"3-1\/2 cups plus 1 tablespoon all-purpose flour, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons salt","IngredientText":"2 teaspoons salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon cornmeal or additional flour","IngredientText":"1 tablespoon cornmeal or additional flour"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Crusty-Homemade-Bread_EXPS_FT24_180460_JR_0308_1.jpg","RecipeId":180460,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Crusty Bread Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"28442\" ol-id=\"T073NWQ\"]","RecipeAttachmentFileName":"Crusty-Homemade-Bread_EXPS_FT24_180460_JR_0308_1.jpg","ContributorId":null,"Firstname":"Megumi","Lastname":"Garcia","City":"Milwaukee","StateDescription":"Wisconsin","IsCommunityCook":false,"TimeCallout":"Prep: 20 min. + chilling Bake: 50 min.","MinimumServingQuantity":16,"MaximumServingQuantity":16,"Yield":"1 loaf (16 pieces).","DigitalTitle":"Crusty Bread","SubmittedTitle":"Crusty No-Knead Homemade Bread","RecipeTypeId":1,"AverageRating":4.68,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_FT24_180460_JR_0308_2.jpg","PreparationTimeInMinutes":20,"CookTimeInMinutes":50,"TotalTimeInMinutes":70,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Crusty Homemade Bread","OriginalSourceProject":"Crusty Homemade Bread","ContestPlacement":"","Trailer":"Taste Recipes<\/span><\/span><\/p>\nStep 2: Create a sticky dough<\/h3>\n
Taste Recipes<\/span><\/span><\/p>\nTaste Recipes<\/span><\/span><\/p>\nStep 3: Prepare the dough for the next rise<\/h3>\n
Taste Recipes<\/span><\/span><\/p>\nStep 4: Chill the dough overnight<\/h3>\n
Step 5: Shape the dough<\/h3>\n
Taste Recipes<\/span><\/span><\/p>\nStep 6: Give it a final rise<\/h3>\n
Taste Recipes<\/span><\/span><\/p>\nStep 7: Bake the bread in two stages<\/h3>\n
Taste Recipes<\/span><\/span><\/p>\nCrusty Bread Variations<\/h2>\n
\n
How to Store Crusty Bread<\/h2>\n
Can you freeze homemade crusty bread?<\/h2>\n
Homemade Crusty Bread Tips<\/h2>\n
Taste Recipes<\/span><\/span><\/p>\n\nWhat temperature should the water be for proofing yeast?<\/h3>\n
What can you do if your dough doesn’t rise?<\/h3>\n
\n
Why is my bread dough wet and sticky?<\/h3>\n
How do you keep crusty bread from getting too brown or overbaked?<\/h3>\n
How do you bake crusty bread in a Dutch oven?<\/h3>\n
What do you eat with crusty bread?<\/h3>\n
Crusty Homemade Bread Tips<\/h2> \r\n\r\n
Why do bakers put flour on top of bread?<\/h3> \r\nBakers dust the tops of bread loaves with flour before scoring to give the bread a rustic appearance. \r\n\r\n
Why does steam make bread crusty?<\/h3> \r\nOnce steam hits the outer layer (crust), the starches on the surface gelatinize. When mixed with the oven's heat, this causes the outer layer to harden and give it that crackly consistency. \r\n\r\n
What do you eat with crusty bread?<\/h3> \r\nThis bread is so delicious on its own with a heavy smear of butter, jam or honey. But it\u2019s also perfect for dunking in your favorite sauce or soup (like <\/a>creamy white chili) or marinara sauce<\/a>. A fresh green salad<\/a> is also a nice accompaniment. \r\n\r\n
How can you tell when bread is finished baking?<\/h3> \r\nThe traditional method to test the doneness of bread is to tap on the bottom of the loaf and listen for a hollow thump. But if you are unsure, double-check the internal temperature of the loaf; it should be 200\u00b0 to 210\u00b0. Don't have a foil pan for baking? A Dutch oven works great as well, but you should halve the recipe.\r\n\r\n
What temperature should you proof yeast at?<\/h3> \r\nTo proof yeast<\/a>, it should be proved and dissolved in warm water with a temperature between 110-115\u00b0. \r\n\r\n
What variations could you make of this crusty bread recipe?<\/h3>\r\nYou can make cheddar cheese, rustic cranberry and orange or garlic and oregano variations. After refrigerating dough overnight, knead in 4 ounces diced sharp cheddar cheese, 1 cup dried cranberries and 4 teaspoons grated orange peel or 1\/2 cup liquified garlic (to liquify, just add 1\/4 cup 2% milk, microwave on high for 45 seconds and discard milk) and 2 tablespoons minced fresh oregano before shaping.","Metadescription":null,"DigitalHeadnotes":"Crackling homemade bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. \u2014Megumi Garcia, Milwaukee, Wisconsin ","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large bowl, dissolve yeast in warm water. Using a rubber spatula, stir in 3-1\/2 cups flour and salt to form a soft, sticky dough. Do not knead. Cover and let rise at room temperature 1 hour.","SequenceNo":1},{"Direction":" Stir down dough (dough will be sticky). Turn onto a floured surface; with floured hands pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Place in a large greased bowl, turning once to grease the top. Cover and let rise at room temperature until almost doubled, about 1 hour.","SequenceNo":2},{"Direction":" Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight.","SequenceNo":3},{"Direction":" Grease the bottom of a disposable foil roasting pan with sides at least 4 in. high; dust pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place into prepared pan; dust top with remaining 1 tablespoon flour. Cover pan and let rise at room temperature until dough expands to 7-1\/2 in. long, about 1-1\/4 hours. ","SequenceNo":4},{"Direction":" Preheat oven to 500\u00b0. Using a sharp knife, make a 1\/4-in.-deep slash across top of dough. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes.","SequenceNo":5},{"Direction":" Reduce oven setting to 450\u00b0. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.","SequenceNo":6}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[{"Name":"Cooking Style","ID":0},{"Name":"Baking Recipes","ID":111650},{"Name":"Bread Baking","ID":111685}],"Course":[{"Name":"Course","ID":0},{"Name":"Bread Recipes","ID":94254},{"Name":"Vegetarian Bread Recipes","ID":95174},{"Name":"Vegetarian Recipes","ID":94306},{"Name":"Yeast Bread Recipes","ID":94458}],"Cuisine":[],"HealthyEating":[],"HolidaysAndCelebrations":[{"Name":"Holiday & Celebration Recipes","ID":0},{"Name":"Christmas Recipes","ID":104190},{"Name":"Gift Recipes","ID":104222}],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Grains","ID":102013}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"All Taste Recipes Magazine Recipes","ID":107457},{"Name":"Taste Recipes Magazine Recipes","ID":107265},{"Name":"Taste Recipes Magazine Vegetarian Recipes","ID":107513}],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Make-Ahead","ID":304348},{"Name":"Dishes & Beverages","ID":305487},{"Name":"Bread Recipes","ID":305616},{"Name":"Breads, Rolls & Pastries","ID":305615},{"Name":"Edible Gifts","ID":306171},{"Name":"Loaf","ID":305669},{"Name":"Gear","ID":303966},{"Name":"Bakeware","ID":303971},{"Name":"Health & Wellness","ID":304988},{"Name":"Dairy-Free","ID":304993},{"Name":"Low-Fat","ID":305020},{"Name":"Vegan","ID":305028},{"Name":"Vegetarian","ID":305031},{"Name":"Holidays & Events","ID":304368},{"Name":"Christmas","ID":304423},{"Name":"Events & Gatherings","ID":304515},{"Name":"Holidays","ID":304408},{"Name":"Potluck","ID":304558},{"Name":"Thanksgiving","ID":304468},{"Name":"Techniques","ID":304150},{"Name":"Baking Breads & Desserts","ID":304158},{"Name":"Chilling","ID":304173},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":10,"NutritionalAnalyisParagraph":"1 piece (calculated without add-ins): 105 calories, 0 fat (0 saturated fat), 0 cholesterol, 296mg sodium, 22g carbohydrate (0 sugars, 1g fiber), 3g protein.","NoOfRatings":82,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Crusty-Homemade-Bread_EXPS_FT24_180460_JR_0308_1.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Crusty-Homemade-Bread_EXPS_FT24_180460_JR_0308_1.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Variations","TipTitle":"","TipText":"For Cheddar Cheese Bread:<\/b> Prepare dough as directed. After refrigerating dough overnight, knead in 4 ounces diced sharp cheddar cheese before shaping. For Rustic Cranberry & Orange Bread:<\/b> 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:<\/b> 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."},{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"","TipText":"
Crusty Homemade Bread Tips<\/h2>
Why do bakers put flour on top of bread?<\/h3> Bakers dust the tops of bread loaves with flour before scoring to give the bread a rustic appearance.
Why does steam make bread crusty?<\/h3> Once steam hits the outer layer (crust), the starches on the surface gelatinize. When mixed with the oven's heat, this causes the outer layer to harden and give it that crackly consistency.
What do you eat with crusty bread?<\/h3> This bread is so delicious on its own with a heavy smear of butter, jam or honey. But it\u2019s also perfect for dunking in your favorite sauce or soup (like <\/a>creamy white chili) or marinara sauce<\/a>. A fresh green salad<\/a> is also a nice accompaniment.
How can you tell when bread is finished baking?<\/h3> The traditional method to test the doneness of bread is to tap on the bottom of the loaf and listen for a hollow thump. But if you are unsure, double-check the internal temperature of the loaf; it should be 200\u00b0 to 210\u00b0. Don't have a foil pan for baking? A Dutch oven works great as well, but you should halve the recipe.
What temperature should you proof yeast at?<\/h3> To proof yeast<\/a>, it should be proved and dissolved in warm water with a temperature between 110-115\u00b0.
What variations could you make of this crusty bread recipe?<\/h3> You can make cheddar cheese, rustic cranberry and orange or garlic and oregano variations. After refrigerating dough overnight, knead in 4 ounces diced sharp cheddar cheese, 1 cup dried cranberries and 4 teaspoons grated orange peel or 1\/2 cup liquified garlic (to liquify, just add 1\/4 cup 2% milk, microwave on high for 45 seconds and discard milk) and 2 tablespoons minced fresh oregano before shaping."}]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":51254,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes & Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":43617,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":312036,"name":"Edible Gifts","slug":"edible-gifts","term_group":0,"term_taxonomy_id":311971,"taxonomy":"categories-v2","description":"Whether you're making edible gifts for Christmas or need a homemade way to say thank-you, your friends and neighbors will be thrilled with these unique treats.","parent":310796,"count":3060,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/edible-gifts\/"}],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Crusty Bread"}},"analytics":[],"yoast_head":"\n