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Crusty Homemade Bread

Name: Crusty Homemade Bread
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 1 loaf (16 pieces).
Ingredients: 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

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Test Kitchen Approved

Total Time

Prep: 20 min. + rising Bake: 50 min.

Makes

1 loaf (16 pieces)

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. —Megumi Garcia, Milwaukee, Wisconsin

Ingredients

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

Directions

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.
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.
Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight.
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 a 7-1/2-in. loaf, about 1-1/4 hours.
Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes.
Reduce oven setting to 450°. Remove foil; bake bread until deep golden brown, 25-30 minutes. Remove loaf to a wire rack to cool.

For Cheddar Cheese Bread: Prepare dough as directed. After refrigerating dough overnight, knead in 4 ounces diced sharp cheddar cheese before shaping. For Rustic Cranberry & Orange Bread: 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: 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.

Crusty Homemade Bread Tips

Why do bakers put flour on top of bread?

Bakers dust the tops of bread loaves with flour before scoring to give the bread a rustic appearance.

Why does steam make bread crusty?

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?

This bread is so delicious on its own with a heavy smear of butter, jam or honey. But it’s also perfect for dunking in your favorite sauce or soup (like creamy white chili) or marinara sauce. A fresh green salad is also a nice accompaniment.

How can you tell when bread is finished baking?

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° to 210°. 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?

To proof yeast, it should be proved and dissolved in warm water with a temperature between 110-115°.

What variations could you make of this crusty bread recipe?

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.

Nutrition Facts

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.