Homemade Crusty Bread Recipe

Making your own bread at home is not only incredibly rewarding, but it also allows you to enjoy freshly baked bread with no preservatives or additives. This recipe yields a crispy, golden crust with a soft, airy interior. You’ll never want to buy bread again once you’ve tried making it yourself!

Ingredients:

4 tablespoons (60 ml) olive oil
1 tablespoon (10 g) dry yeast
1 teaspoon salt
1 1/3 cups (320 ml) warm water (about 110°F/45°C)
4 3/4 cups (570 g) plain flour (all-purpose flour)
Extra flour for dusting
Optional: flour for dusting the top before baking

Instructions:

Activate the Yeast:
- In a bowl, combine the warm water and dry yeast. Let it sit for about 5 minutes, or until it becomes frothy and bubbly. This activates the yeast.
Mix the Dough:
- In a large bowl, add the flour and salt. Make a well in the center and pour in the activated yeast mixture along with the olive oil.
- Mix until it forms a sticky dough. You can use a wooden spoon or your hands to combine the ingredients.
Knead the Dough:
- Transfer the dough onto a lightly floured surface. Knead for about 8-10 minutes, or until the dough is smooth and elastic. Add more flour if needed, but be careful not to add too much.
First Rise:
- Place the kneaded dough in a lightly oiled bowl and cover with a clean kitchen towel. Let it rise in a warm place for about 1 hour, or until it has doubled in size.
Shape the Dough:
- Once the dough has risen, punch it down to release any air bubbles. Turn it out onto a lightly floured surface and shape it into a loaf or divide it into two smaller loaves.
Second Rise:
- Place the shaped dough on a baking sheet lined with parchment paper. Cover with a towel and let it rise for another 30 minutes to an hour, or until it has puffed up.
Preheat the Oven:
- Preheat your oven to 425°F (220°C). If you want a crispy crust, place a shallow pan of water in the oven to create steam while baking.
Score the Dough:
- Before baking, score the top of the dough with a sharp knife or bread lame to allow it to expand as it bakes.
Bake:
- Bake the bread in the preheated oven for 25-30 minutes, or until it sounds hollow when tapped on the bottom and has a golden-brown crust.
Cool:
- Remove the bread from the oven and let it cool on a wire rack before slicing.

Notes:

Storage: Store the bread in a paper bag or bread box at room temperature. It will stay fresh for 2-3 days.
Flour Options: You can substitute some of the plain flour with whole wheat flour for a more rustic, hearty bread.
Bread Variations: Add herbs, seeds, or garlic to the dough for added flavor.

Tips:

Oven Temperature: Make sure your oven is preheated fully before placing the dough inside to ensure an even rise.
Steam for a Crispy Crust: For an extra crispy crust, you can add a small bowl of water at the bottom of the oven to create steam while baking.
Flour Handling: Don’t overwork the dough with flour when kneading. Adding too much flour will make the bread dense.

Servings:

This recipe makes 1 large loaf or 2 smaller loaves.

Nutritional Info (Approximate per serving):

Calories: 200
Carbs: 40g
Protein: 5g
Fat: 4g
Fiber: 2g
Sugar: 1g

Benefits:

Homemade Bread: Making bread at home allows you to control the ingredients and avoid preservatives.
Better Texture: Homemade bread tends to have a much better texture and flavor than store-bought loaves.
Customizable: You can adjust the flavor by adding herbs, spices, or seeds to the dough for a personalized touch.

Q&A:

Q: Can I make this recipe with a stand mixer?
A: Yes, you can use a stand mixer with a dough hook attachment to mix and knead the dough. This can save time and effort.

Q: Can I freeze the dough?
A: Yes, you can freeze the dough after the first rise. Just shape it, place it in a freezer bag, and freeze for up to 3 months. When ready to bake, let it thaw and rise before baking.

Q: How can I make the bread fluffier?
A: Make sure you are using fresh yeast, and allow the dough enough time to rise. Kneading the dough well is also key to achieving a soft texture.