Best 3 Best Crusty Bread Recipes
In the realm of culinary delights, crusty bread stands as a testament to the transformative power of simple ingredients. With its crisp exterior and airy interior, crusty bread has captivated taste buds for centuries. From the humble beginnings of ancient civilizations to the bustling bakeries of today, this beloved staple has woven its way into the fabric of our culinary heritage.
This article delves into the art of crafting the perfect crusty bread, offering a curated collection of recipes that cater to a range of tastes and skill levels. Whether you're a seasoned baker seeking to elevate your technique or a novice eager to embark on your bread-making journey, you'll find inspiration and guidance within these pages.
Our selection of recipes encompasses a diverse range of crusty bread variations, each with its unique flavor profile and texture. From the classic French baguette with its delicate crumb and pronounced crust to the hearty sourdough with its tangy notes and rustic charm, there's a recipe here to suit every palate and occasion.
Within these pages, you'll discover the secrets to achieving that perfect crusty exterior, from mastering the art of scoring to selecting the ideal baking temperature. We'll guide you through the process of creating a flavorful and well-balanced dough, ensuring a satisfying and memorable bread-making experience.
So, gather your ingredients, prepare your workspace, and embark on a culinary journey that will leave you with a newfound appreciation for the art of crusty bread. With our comprehensive recipes and expert tips, you'll soon be crafting loaves that are both visually stunning and irresistibly delicious.
CRUSTY HOMEMADE BREAD
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
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (16 pieces).
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 105 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 296mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.
WORLD'S EASIEST YEAST BREAD RECIPE - ARTISAN, NO KNEAD
Recipe video above. This super crusty homemade bread recipe is going to blow your mind! The world's easiest yeast bread that's just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. Recipe is forgiving so don't fret if things don't go perfectly, it will be salvageable. SEE NOTES for options like no dutch oven, different yeast, MAKE AHEAD up to 3 days!
Provided by Nagi
Number Of Ingredients 5
Steps:
- Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy - not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5).
- Rise: Cover with cling wrap or plate, leave on counter for 2 - 3 hours until it doubles in volume, it's wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn't seem to be rising, move it somewhere warmer (Note 6).
- Optional - refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.
- Take chill out of refrigerated dough - if you refrigerated dough per above, leave the bowl on the counter for 45 - 60 minutes while the oven is preheating. Cold dough does not rise as well.
- Preheat oven (Note 7) - Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven)
- Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
- Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don't be too meticulous here - you're about to deform it, it's more about deflating the bubbles in the dough and forming a shape you can move.
- Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
- Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
- Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
- Cool on rack for 10 minutes before slicing.
Nutrition Facts : Calories 155 kcal, Carbohydrate 32 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 469 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CRUSTY FRENCH BREAD
I love to treat guests to these crusty French bread loaves. Don't hesitate to try this recipe even if you are not an accomplished bread baker. It's so easy because there's no kneading required! -Christy Freeman, Central Point, Oregon
Provided by Taste of Home
Time 50m
Yield 2 loaves (10 slices each).
Number Of Ingredients 7
Steps:
- In a large bowl, dissolve yeast in 1/2 cup water. Add the sugar, salt, shortening, remaining water and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about 1 hour. , Turn onto a floured surface. Divide in half; let rest for 10 minutes. Roll each half into a 10x8-in. rectangle. Roll up from a long side; pinch to seal. Place seam side down on 2 greased baking sheets sprinkled with cornmeal. Sprinkle the tops with cornmeal. Cover and let rise until doubled, about 45 minutes. , With a very sharp knife, make 5 diagonal cuts across the top of each loaf. Bake at 400° until lightly browned, 20-30 minutes. Remove from pans to wire rack to cool.
Nutrition Facts : Calories 100 calories, Fat 1g fat, Cholesterol 0 cholesterol, Sodium 233mg sodium, Carbohydrate 20g carbohydrate, Fiber 3g protein.
Tips for the Best Crusty Bread:
- Use the right flour: Bread flour is ideal for crusty bread, as it has a higher protein content than all-purpose flour, which leads to a stronger gluten structure and a crispier crust.
- Autolyse the dough: Autolyse is the process of mixing the flour and water together and letting it rest for a period of time before adding the yeast and salt. This allows the flour to absorb the water and develop its full potential, resulting in a more flavorful and textured bread.
- Knead the dough properly: Kneading the dough develops the gluten and helps to create a smooth, elastic dough that will rise properly. Knead the dough for at least 10 minutes, or until it is smooth and elastic.
- Proof the dough in a warm place: Proofing is the process of letting the dough rise in a warm place until it has doubled in size. This allows the yeast to ferment the dough and produce carbon dioxide gas, which creates the air pockets that give bread its light and airy texture.
- Score the dough before baking: Scoring the dough before baking helps the bread to rise evenly and prevents it from cracking. Use a sharp knife to make shallow cuts in the top of the dough.
- Bake the bread in a hot oven: The initial high heat of the oven helps to create a crispy crust. After the initial blast of heat, reduce the temperature to allow the bread to finish baking through.
Conclusion:
Making crusty bread at home is a rewarding and satisfying experience. By following these tips and using a good recipe, you can create a delicious and beautiful loaf of bread that will impress your family and friends. Crusty bread is perfect for sandwiches, toast, or simply enjoying with a bowl of soup or salad. So next time you're looking for a delicious and satisfying bread recipe, give this one a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
