Crusty Homemade Bread
Total TimePrep: 20 min. + rising Bake: 50 min.
Makes1 loaf (16 slices)
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’t 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’t 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!
Loved the bread but would love to know what size aluminum pan is suggested.
Not enough info to make this bread. Sorry
I've made this so many times and it's awesome. I have never put it in the refrigerator overnight though. After the second rise I knead it a few times, shape it and let it rise in the pan and bake it. It's always perfect. Must make it often.
Will recipe work if I reduce salt or delete it completely??
excited to try to make this today just one question, Is the pan the one you get for turkey? im stumped
Well I have a question. The cornmeal on the bottom of the pan burned and smoked in the hot oven and I had to remove the bread and place in another pan. It did burn the bottom a bit, but everything else was good. did I do something wrong?
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!!!
This is an excellent recipe. I have made it several times, and it always turns out good. However, I’d 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!
Have made this twice - Love it so much and have shared it too.